Antioxidant activity and total phenolic content of Iranian Ocimum accessions

Basil (Ocimum basilicum L.) is used in traditional medicine, as a culinary herb and a well-known source of flavouring principles. Total antioxidant activity in 23 Iranian basil accessions was determined as Trolox equivalent antioxidant capacity (TEAC). Total phenolic contents were determined using a spectrophotometric technique, based on the Folin-Ciocalteau reagent, according to the method of Spanos and Wrolstad [Journal of Agricultural & Food Chemistry, 38 (1990) 1565] and calculated as gallic acid equivalents GAE/g dw. Total antioxidant activity varied from 10.8 to 35.7 μM Trolox, and total phenolic content ranged from 22.9 to 65.5 mg gallic acid/g dw in “Dezful I” and “Babol” accessions, respectively. A linear positive relationship existed between the antioxidant activity and total phenolic acids content of the tested basil accessions (R2=0.71). Iranian basils possess valuable antioxidant properties for culinary and possible medicinal use.