The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of ‘Napoletano’ green and purple basil (Ocimum basilicum L.) varieties. The results obtained revealed that the basil sample extracts were characterised by a generally higher polyphenolic concentration than those reported elsewhere for other more conventional and geographically different basil varieties. Napoletano purple basil revealed higher radical-scavenging and ferric-reducing capacities than the green one probably due to its relevant anthocyanin content. As regards the antimicrobial properties, both basil varieties exhibited activity against a broad spectrum of food-borne and human pathogenic micro-organisms, revealing not only a moderate to high natural preserving capacity, but also potentially beneficial influence on human health. Results indicated Napoletano green and purple basils as a good source of antioxidants of potential nutraceutical interest.

Antioxidant and antimicrobial properties of traditional green and purple “Napoletano” basil cultivars (Ocimum basilicum L.) from Campania region (Italy)

CAMPIGLIA, Pietro;
2017-01-01

Abstract

The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of ‘Napoletano’ green and purple basil (Ocimum basilicum L.) varieties. The results obtained revealed that the basil sample extracts were characterised by a generally higher polyphenolic concentration than those reported elsewhere for other more conventional and geographically different basil varieties. Napoletano purple basil revealed higher radical-scavenging and ferric-reducing capacities than the green one probably due to its relevant anthocyanin content. As regards the antimicrobial properties, both basil varieties exhibited activity against a broad spectrum of food-borne and human pathogenic micro-organisms, revealing not only a moderate to high natural preserving capacity, but also potentially beneficial influence on human health. Results indicated Napoletano green and purple basils as a good source of antioxidants of potential nutraceutical interest.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11386/4685785
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