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Title
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Influence of Plant Maturity on Anthocyanin Levels, Phenolic Composition, and Antioxidant Properties of 3 Purple Basil (Ocimum basilicum L.) Cultivars
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Contributor
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Niemeyer, Emily D.
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Bruns, Kerry A.
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Pierce, Benjamin A.
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Creator
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McCance, Katie R.
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Date
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2015-05-08
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Date Available
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2015-05-08
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Date Issued
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2015
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uri
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https://collections.southwestern.edu/s/suscholar/item/92
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Abstract
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In this study, we determined the effect of plant maturity on the total and individual anthocyanin and phenolic acid concentrations in three purple basil (Ocimum basilicum L.) cultivars as well as the contribution of these compounds to the herb’s overall antioxidant capacity. Cultivar did not have a significant effect on phenolic acid concentrations, but plant maturity significantly influenced total phenolic levels (p < 0.01) as well as concentrations of individual phenolics, including caffeic (p < 0.01), p-coumaric (p < 0.01), caftaric (p < 0.01), gentisic (p = 0.033), chicoric (p < 0.01), and rosmarinic acids (p < 0.01). Cultivar (p < 0.01) and plant maturity (p < 0.01) significantly influenced the total anthocyanin content as well as the concentrations of the four most abundant individual anthocyanins (denoted as A-D). Plant maturity was also shown to have a significant effect on measured FRAP (ferric reducing antioxidant power) antioxidant capacities (p < 0.01). The individual phenolic and anthocyanin composition, in particular, was important in influencing the antioxidant properties. Overall, the cultivar and the maturity of basil at the time it is harvested play critical roles in the herb’s phenolic and anthocyanin composition as well as its antioxidant properties.
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Subject
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Basil
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Antioxidants
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Plant maturity
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Anthocyanin
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Phenolic
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Ocimum basilicum L
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Type
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Thesis
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Language
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English
