Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity

•Some basil cultivars have promising antioxidant potential.•Eugenol effectively contributes to the antioxidant activity of essential oils.•Eugenol presented a high correlation with the antioxidant activity methods applied.•No synergistic effect was detected among major compounds for antioxidant acti...

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Bibliographic Details
Published in:Food chemistry 2019-09, Vol.293, p.446-454
Main Authors: Araújo Couto, Hyrla Grazielle Silva de, Blank, Arie Fitzgerald, Oliveira e Silva, Ana Mara de, Nogueira, Paulo Cesar de Lima, Arrigoni-Blank, Maria de Fátima, Nizio, Daniela Aparecida de Castro, Pinto, Jessika Andreza de Oliveira
Format: Article
Language:English
Subjects:
Antagonism
Eugenol
Ocimum
Synergism
Volatile oil
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Summary:•Some basil cultivars have promising antioxidant potential.•Eugenol effectively contributes to the antioxidant activity of essential oils.•Eugenol presented a high correlation with the antioxidant activity methods applied.•No synergistic effect was detected among major compounds for antioxidant activity. The antioxidant potential of the essential oils (EO) of 24 basil genotypes was assessed by 4 distinct in vitro evaluation methods. Different combinations of the major compounds found in the EO were also tested to identify those combinations responsible for the antioxidant activity of the volatile oils and verify the occurrence of synergism or antagonism between them. Results indicate that 9 EO exhibited promising antioxidant potential, with at least 52.68% of inhibition of the linoleic acid peroxidation at 10 µL/mL and 76.34% of inhibition of the DPPH radical at 1 µL/mL. The major compound eugenol had the highest antioxidant activity. The antioxidant activity of these EO cannot be explained solely by the presence of the major compounds. Despite the influence of eugenol, the antioxidant activity is also related to the synergism between other minor compounds found in the EO. This fact confers a potent antioxidant activity to some basil EO.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.04.078