| Summary: | The antioxidant capacity of white and red holy basil leaves (Ocimum sanctum Linn., white and red varieties) from fresh markets in Chiang Mai was estimated by three different methods; ferric reducing antioxidant power (FRAP) assay, improved ABTS radical cation decolorization assay, and DPPH free radical scavenging activity; together with their total phenolic contents. Water and 95% ethanol ratios of extraction solvents were also studied, and it was found that 57 and 76% ethanol solvents were more suitable in this study. All three antioxidant capacity assays showed that red holy basil was higher in antioxidant capacity than white holy basil (p<0.05). ABTS values were higher than FRAP and DPPH values, respectively, because of their different mechanisms, but their significant correlation (p<0.01) expressed their similar trends. In addition, correlation between results of all antioxidant capacity and total phenolic content was found (p<0.01). ABTS values were highly correlated into the results of total phenolic content than were FRAP and DPPH values.
|
|---|
