Total phenolic content and antioxidant capacity of basil (Ocimum basilicum L.) leaves from different locations

• Main Authors: Aburigal, Yasmin Adam Ali, Mirghani, Mohamed Elwathig Saeed, Elmogtaba, Elfadl Y., Sirible, Awatif A. M., Hamza, Nada, Hussein, Ismail H.
• Format: Article
• Language: English
• Published: Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
• Subjects: QD Chemistry; SB Plant culture; T Technology (General)
• Online Access: http://irep.iium.edu.my/62261/1/62261_Total%20phenolic%20content%20and%20antioxidant.pdf; http://irep.iium.edu.my/62261/; http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(18)%20R1.pdf

The present study was carried out to determine the antioxidant activity and total phenolic content of Ocimum basilicum collected from different regions of the world. The accession V1 is from Sudan, V2 from Iraq, V3 from Germany, V4 from Thailand, V5 from Russia and V6 from Maldives. The extracts fro...