Author(s): Yeilolu Y, Sit L
Abstract Share this page
Abstract Water, ethanol and acetone extracts from leaves and flowers of purple basil, one of the most popular spices consumed in the Thrace region of Turkey, were tested in vitro for their ability to inhibit peroxidation of lipids, to scavenge DPPH, hydrogen peroxide, superoxide anion, to reduce Fe(III) to Fe(II) and to chelate Fe(II) ions. The results showed that purple basil contained naturally occurring antioxidant components and possessed antioxidant activity which may be attributed to its lipid peroxidation inhibitory, radical scavenging and metal chelating activities. It was concluded that purple basil might be a potential source of antioxidants. Copyright © 2012 Elsevier B.V. All rights reserved.
This article was published in Spectrochim Acta A Mol Biomol Spectrosc
and referenced in Journal of Nutrition & Food Sciences