Orientador(es)
Resumo(s)
The aim of this work was to contribute to the knowledge on the chemical composition and
bioactive properties of two species of the Ocimum genus, namely O. basilicum cultivar ’Cinammon’
and O. citriodorum. For this purpose, samples of these plants grown in Portugal were evaluated
for their composition in phenolic and volatile compounds, and the infusion and hydroethanolic
extracts were assessed for their in vitro antioxidant, antimicrobial, cytotoxic, and anti-inflammatory
activities. In total, the two basil samples showed the presence of seven ca eic acid and derivatives
(dimers, trimers, and tetramers) and five flavonoids, mainly glycoside derivatives of quercetin.
Despite some qualitative and quantitative di erences, in both samples rosmarinic acid was the major
phenolic compound, and linalool the predominant volatile compound. In general, the tested extracts
provided relevant bioactive properties since both basil species showed higher antioxidant activity
in Thiobarbituric Acid Reactive Substances (TBARs) and Oxidative Hemolysis Inhibition (OxHLIA)
assays when compared with the positive control Trolox. Despite O. citriodorum extracts showing
slightly better activity against some strains, both types of extracts evidenced similar antimicrobial
activity, being more active against Gram-positive bacteria. The extracts also revealed interesting
cytotoxicity, particularly the O. x citriodorum hydroethanolic extract which was also the only one
exhibiting anti-inflammatory activity.
Descrição
Palavras-chave
Anti-proliferative activity Antimicrobial activity Antioxidant activity Lemon basil Phenolic compounds Sweet basil Volatile compounds
Contexto Educativo
Citação
Majdi, Chaimae; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Alves, Maria José; Frih, Boutayna; Charrouf, Zoubida; Barros, Lillian; Amaral, Joana S.; Ferreira, Isabel C.F.R. (2020). Phytochemical characterization and bioactive properties of cinnamon basil (Ocimum basilicum cv. ‘cinnamon’) and lemon basil (ocimum x citriodorum). Antioxidants. ISSN 2076-3921. 9:5, p. 1-17