Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol
Sweet basil (Ocimum basilicum L.) is a valuable pharmaceutical herb that is rich in antioxidants. Despite this, the success in extracting those compounds lies on the technique used during the extraction processes. The current study was aimed to establish a suitable extraction technique through diffe...
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| Format: | Article |
| Language: | English |
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International Society for Southeast Asian Agricultural Sciences
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/110359/ http://psasir.upm.edu.my/id/eprint/110359/1/110359.pdf |
| _version_ | 1848865504490422272 |
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| author | Qazizadah, Ahmad Zubair Nakasha, Jaafar Juju Sinniah, Uma Rani Megat Wahab, Puteri Edaroyati |
| author_facet | Qazizadah, Ahmad Zubair Nakasha, Jaafar Juju Sinniah, Uma Rani Megat Wahab, Puteri Edaroyati |
| author_sort | Qazizadah, Ahmad Zubair |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Sweet basil (Ocimum basilicum L.) is a valuable pharmaceutical herb that is rich in antioxidants. Despite this, the success in extracting those compounds lies on the technique used during the extraction processes. The current study was aimed to establish a suitable extraction technique through different levels of temperature and concentrations of ethanol. The study was conducted in Post-Harvest Laboratory of Agriculture Faculty in Universiti Putra Malaysia, Malaysia from July 2019 to February 2020. The mature dried leaves of sweet basil were exposed to three different temperatures (40, 60 and 80°C) and combined with three concentrations of aqueous ethanol solutions (60, 75 and 90, v/v). The experiment was carried out in 3 X 3 factorial complete randomized design with four replications and three samples per replicate. The highest extraction yield (11.56) was obtained from the combination of 80°C + 90 aqueous ethanol. Meanwhile, the highest total phenolic content (67.02 mg of GAE/g DE), total flavonoid content (44.70 mg QUE/g DE) and antioxidant activity (66.80 in 100 μg/ml) were obtained from the combination of 80°C + 60 aqueous ethanol. Although the highest extraction yield was obtained from 80°C+90, it is however, this study was focusing on the phenolic and flavonoid compounds. Hence, it is recommended to extract the sweet basil leaves under 80°C with 60 aqueous ethanol. |
| first_indexed | 2025-11-15T14:05:46Z |
| format | Article |
| id | upm-110359 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:05:46Z |
| publishDate | 2023 |
| publisher | International Society for Southeast Asian Agricultural Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1103592025-05-30T03:06:26Z http://psasir.upm.edu.my/id/eprint/110359/ Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol Qazizadah, Ahmad Zubair Nakasha, Jaafar Juju Sinniah, Uma Rani Megat Wahab, Puteri Edaroyati Sweet basil (Ocimum basilicum L.) is a valuable pharmaceutical herb that is rich in antioxidants. Despite this, the success in extracting those compounds lies on the technique used during the extraction processes. The current study was aimed to establish a suitable extraction technique through different levels of temperature and concentrations of ethanol. The study was conducted in Post-Harvest Laboratory of Agriculture Faculty in Universiti Putra Malaysia, Malaysia from July 2019 to February 2020. The mature dried leaves of sweet basil were exposed to three different temperatures (40, 60 and 80°C) and combined with three concentrations of aqueous ethanol solutions (60, 75 and 90, v/v). The experiment was carried out in 3 X 3 factorial complete randomized design with four replications and three samples per replicate. The highest extraction yield (11.56) was obtained from the combination of 80°C + 90 aqueous ethanol. Meanwhile, the highest total phenolic content (67.02 mg of GAE/g DE), total flavonoid content (44.70 mg QUE/g DE) and antioxidant activity (66.80 in 100 μg/ml) were obtained from the combination of 80°C + 60 aqueous ethanol. Although the highest extraction yield was obtained from 80°C+90, it is however, this study was focusing on the phenolic and flavonoid compounds. Hence, it is recommended to extract the sweet basil leaves under 80°C with 60 aqueous ethanol. International Society for Southeast Asian Agricultural Sciences 2023 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/110359/1/110359.pdf Qazizadah, Ahmad Zubair and Nakasha, Jaafar Juju and Sinniah, Uma Rani and Megat Wahab, Puteri Edaroyati (2023) Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol. Journal of the International Society for Southeast Asian Agricultural Sciences, 29 (2). pp. 36-51. ISSN 0850-3132 |
| spellingShingle | Qazizadah, Ahmad Zubair Nakasha, Jaafar Juju Sinniah, Uma Rani Megat Wahab, Puteri Edaroyati Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol |
| title | Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol |
| title_full | Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol |
| title_fullStr | Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol |
| title_full_unstemmed | Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol |
| title_short | Quantification of total phenolic and total flavonoid compounds in sweet basil (Ocimum basilicum L.) leaves, through the optimization of temperature and concentration of ethanol |
| title_sort | quantification of total phenolic and total flavonoid compounds in sweet basil (ocimum basilicum l.) leaves, through the optimization of temperature and concentration of ethanol |
| url | http://psasir.upm.edu.my/id/eprint/110359/ http://psasir.upm.edu.my/id/eprint/110359/1/110359.pdf |