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Background : Basil is well known for its use in cooking, however, the herb is also noted for its value in traditional medicine. Basil is a digestive stimulant with antimicrobial, antibacterial, anticonvulsant and anticarcinogenic properties. Basil contains high levels of phenolic acids that contribute to its strong antioxidant capacity and the substantial concentrations of rosmarinic acid, in particular, have been associated with the herb’s medicinal qualities. Rosmarinic acid is noted in the literature to be the most prevalent basil phenolic but other caffeic acid derivatives, such as chicoric acid, are also found in high concentrations. But, no previous study about other phenolic compounds accumulation except previously mentioned. Thus, the aim of this study is to explain that basil accumulates other phenolic compounds except previously mentioned.
Methods and Results : 6 basil cultivars, ‘Holy’, ‘Lemon’, ‘Cinnamon’, ‘Dark Opal’, ‘Bush’ and ‘Genovese’, were grown at experimental field of Chungnam National University. These plants leaves were freeze-dried at -80℃ for 72 h and then ground into a fine powder using a mortar and pestle. 100 ㎎ of the sample was weighed into 15 ㎖ tube and 2 ㎖ of 80% (v/v) methanol was added. Next, the tube containing the powder was allowed to be sonicated for 1h at 35℃, and then centrifugation was performed at 12,000 rpm for 10 min. The supernatant was filtered with a 0.45 ㎛ PTFE syringe filter and analyzed by a Futecs model NS-4000 HPLC apparatus. 12 phenolic compounds were identified and quantitated in the different cultivar leaves of basil through comparison of retention time, spike tests and external standard calibration curves using HPLC. Gallic acid, 4-hydroxybenzoic acid, catechin hydrate, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, benzoic acid, rutin, trans-cinnamic acid, quercetin, kaempferol were identified. Among 6 basil cultivars, ‘Dark Opal’ show the highest accumulation of phenolic compounds, particular benzoic acid (6.32 ㎎/g dry weight), rutin (1.13 ㎎/g dry weight) and 4-hydroxybenzoic acid (0.4 ㎎/g dry weight) are higher than other cultivars.
Conclusion : The results presented herein provide information about variation of phenolic compounds in 6 basil cultivars, ‘Holy’, ‘Lemon’, ‘Cinnamon’, ‘Dark Opal’, ‘Bush’ and ‘Genovese’.
