Acidic potassium permanganate chemiluminescence for the determination of antioxidant potential in three cultivars of Ocimum basilicum

Srivastava, Shivani, Adholeya, Alok, Conlan, Xavier and Cahill, David 2016, Acidic potassium permanganate chemiluminescence for the determination of antioxidant potential in three cultivars of Ocimum basilicum, Plant foods for human nutrition, vol. 71, no. 1, pp. 72-80, doi: 10.1007/s11130-016-0527-8.

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Title Acidic potassium permanganate chemiluminescence for the determination of antioxidant potential in three cultivars of Ocimum basilicum
Author(s) Srivastava, Shivani
Adholeya, Alok
Conlan, XavierORCID iD for Conlan, Xavier orcid.org/0000-0003-0829-0551
Cahill, DavidORCID iD for Cahill, David orcid.org/0000-0002-2556-0528
Journal name Plant foods for human nutrition
Volume number 71
Issue number 1
Start page 72
End page 80
Total pages 9
Publisher Springer
Place of publication Berlin, Germany
Publication date 2016-03
ISSN 1573-9104
1573-9104
Keyword(s) Antioxidants
Chemiluminescence
Ocimum basilicum
Polyphenolics
Rosmarinic acid
Science & Technology
Life Sciences & Biomedicine
Physical Sciences
Plant Sciences
Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Chemistry
PERFORMANCE LIQUID-CHROMATOGRAPHY
RADICAL SCAVENGING ASSAY
PHENOLIC COMPOSITION
L.
EXTRACTS
ONLINE
ACCESSIONS
CAPACITY
LEAVES
Summary Ocimum basilicum, a member of the family Lamiaceae, is a rich source of polyphenolics that have antioxidant properties. The present study describes the development and application of an online HPLC-coupled acidic potassium permanganate chemiluminescence assay for the qualitative and quantitative assessment of antioxidants in three cultivars of O. basilicum grown under greenhouse conditions. The chemiluminescence based assay was found to be a sensitive and efficient method for assessment of total and individual compound antioxidant potential. Leaves, flowers and roots were found to be rich reserves of the antioxidant compounds which showed intense chemiluminescence signals. The polyphenolics such as rosmarinic, chicoric, caffeic, p-coumaric, m-coumaric and ferulic acids showed antioxidant activity. Further, rosmarinic acid was found to be the major antioxidant component in water-ethanol extracts. The highest levels of rosmarinic acid was found in the leaves and roots of cultivars "holy green" (14.37; 11.52 mM/100 g DW respectively) followed by "red rubin" (10.02; 10.75 mM/100 g DW respectively) and "subja" (6.59; 4.97 mM/100 g DW respectively). The sensitivity, efficiency and ease of use of the chemiluminescence based assay should now be considered for its use as a primary method for the identification and quantification of antioxidants in plant extracts.
Language eng
DOI 10.1007/s11130-016-0527-8
Field of Research 030101 Analytical Spectrometry
Socio Economic Objective 970103 Expanding Knowledge in the Chemical Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Springer-Verlag
Persistent URL http://hdl.handle.net/10536/DRO/DU:30083358

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