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Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations

Year 2024, Volume: 8 Issue: 2, 114 - 120
https://doi.org/10.32571/ijct.1469657

Abstract

Ocimum basilicum is used either as a fresh or dry herb. Most used species are characterized by sweet and purple leaves and are typically used for culinary purposes and in traditional medicine. Therefore, it is important to analyse the content of functional compounds, rosmarinic acid and chicoric acid, in dry and fresh form of the plant. It was determined that rosmarinic acid and chicoric acid content of dry and fresh form of sweet, purple, and purple flower colored of the plant by high pressure liquid chromatography equipped diode array detector (HPLC-DAD). According to obtained results, it was observed that the distribution of rosmarinic acid in fresh samples varied between 128.38 and 4072.20 mg kg-1 DW, and in dry samples between 1792.20 and 8149.45 mg kg-1 DW. It is clearly observed that rosmarinic acid content in dry samples higher than fresh samples. The concentration of chicoric acid in fresh samples varied between 51.53 and 2278.40 mg kg-1 DW and it varied in dry samples between 38.55 and 555.85 mg kg-1 DW. Chicoric acid levels in dry samples were observed to be lower than fresh samples. These changes were found statistically significant (p<0.001).

Supporting Institution

TÜBİTAK

Project Number

111O677

References

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  • 25.Kwee EM, Niemeyer ED. Food Chem. 2011;128(4).
  • 26.Elansary HO, Szopa A, Kubica P, et al. Processes. 2020;8(4).
  • 27.Habtemariam S. Int J Mol Sci. 2018;19(2).
  • 28.Saeed M, Abd El-Hack ME, Alagawany M, et al. Int. J. Pharmacol.2017;13(4).
  • 29.Lee J, Scagel CF. Food Chem. 2009;115(2).
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  • 31.Aziz N, Kim MY, Cho JY. J Ethnopharmacol. 2018;225.
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Year 2024, Volume: 8 Issue: 2, 114 - 120
https://doi.org/10.32571/ijct.1469657

Abstract

Project Number

111O677

References

  • 1.Boneza MM, Niemeyer ED. Ind Crops Prod. 2018;112:783-789.
  • 2.Javanmardi J, Khalighi A, Kashi A, P. Bais H, M. Vivanco J. J Agric Food Chem. 2002;50(21):5878-5883.
  • 3.Ćavar Zeljković S, Komzáková K, Šišková J, Karalija E, Smékalová K, Tarkowski P. Ind Crops Prod. 2020;157:112910.
  • 4.Filip S, Pavlić B, Vidović S, Vladić J, Zeković Z. Food Anal Methods. 2017;10(7).
  • 5.Sestili P, Ismail T, Calcabrini C, et al. Expert Opin Drug Metab Toxicol. 2018;14(7).
  • 6.Beatovic D, Krstic-Miloševic D, Trifunovic S, et al. Rec Nat Prod. 2015;9(1).
  • 7.Purushothaman B, Prasannasrinivasan R, Suganthi P, Ranganathan B, Gimbun J, Shanmugam K. J. Nat. Remedies. 2018;18(3).
  • 8.Flanigan PM, Niemeyer ED. Food Chem. 2014;164.
  • 9.Ahmed AF, Attia FAK, Liu Z, Li C, Wei J, Kang W. Food Sci. Hum. Wellness. 2019;8(3).
  • 10.Hussain AI, Anwar F, Hussain Sherazi ST, Przybylski R. Food Chem. 2008;108(3).
  • 11.Ch M, Naz S, Sharif A, Akram M, Saeed M. Br J Pharm Res. 2015;7(5).
  • 12.Hitl M, Kladar N, Gavarić N, Božin B. Planta Med. 2021;87(4).
  • 13.Scarpati ML, Oriente G. Tetrahedron. 1958;4(1-2).
  • 14.Lee J, Scagel CF. Front Chem. 2013;1.
  • 15.Charvat TT, Lee DJ, Robinson WE, Chamberlin AR. Bioorg Med Chem. 2006;14(13).
  • 16.Hudson J, Vimalanathan S, Kang L, Amiguet VT, Livesey J, Arnason JT. Pharm Biol. 2005;43(9).
  • 17.Abdullah S, Shaari AR, Rukunudin IH, Ahmad MS. In: IOP Conference Series: Mater. Sci. Eng. Vol 318. ; 2018.
  • 18.Argyropoulos D, Müller J. J Appl Res Med Aromat Plants. 2014;1(1).
  • 19.Cruz LRO, Fernandes Â, Di Gioia F, et al. Antioxidants. 2020;9(11).
  • 20.Kiferle C, Lucchesini M, Mensuali-Sodi A, Maggini R, Raffaelli A, Pardossi A. Cent Eur J Biol. 2011;6(6).
  • 21.Mastaneh M, Ahmad M, Taher N, Mehrdad H. Orient. J. Chem. 2014;30(4).
  • 22.Prinsi B, Morgutti S, Negrini N, Faoro F, Espen L. Plants. 2020;9(1).
  • 23.Zare M, Ganjeali A, Lahouti M. Acta Physiol Plant. 2021;43(2).
  • 24.Hosseini A, Zare Mehrjerdi M, Aliniaeifard S. J. Essent. Oil-Bear. Plants. 2018;21(4).
  • 25.Kwee EM, Niemeyer ED. Food Chem. 2011;128(4).
  • 26.Elansary HO, Szopa A, Kubica P, et al. Processes. 2020;8(4).
  • 27.Habtemariam S. Int J Mol Sci. 2018;19(2).
  • 28.Saeed M, Abd El-Hack ME, Alagawany M, et al. Int. J. Pharmacol.2017;13(4).
  • 29.Lee J, Scagel CF. Food Chem. 2009;115(2).
  • 30.Fratianni F, Cefola M, Pace B, et al. Food Chem. 2017;229.
  • 31.Aziz N, Kim MY, Cho JY. J Ethnopharmacol. 2018;225.
  • 32.Xing Y, Lei H, Wang J, Wang Y, Wang J, Xu H. J. Essent. Oil-Bear. Plants. 2017;20(6).
  • 33.Fecka I, Turek S. Food Chem. 2008;108(3).
  • 34.Capecka E, Mareczek A, Leja M. Food Chem. 2005;93(2)
There are 34 citations in total.

Details

Primary Language English
Subjects Medicinal and Aromatic Plants
Journal Section Research Articles
Authors

Duygu Mısırlı 0000-0002-3581-4368

Mahfuz Elmastaş 0000-0002-1502-1141

İsa Telci 0000-0002-3651-1641

Nusret Genç 0000-0003-3685-1344

Project Number 111O677
Early Pub Date August 28, 2024
Publication Date
Submission Date April 17, 2024
Acceptance Date August 7, 2024
Published in Issue Year 2024 Volume: 8 Issue: 2

Cite

APA Mısırlı, D., Elmastaş, M., Telci, İ., Genç, N. (2024). Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations. International Journal of Chemistry and Technology, 8(2), 114-120. https://doi.org/10.32571/ijct.1469657
AMA Mısırlı D, Elmastaş M, Telci İ, Genç N. Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations. Int. J. Chem. Technol. August 2024;8(2):114-120. doi:10.32571/ijct.1469657
Chicago Mısırlı, Duygu, Mahfuz Elmastaş, İsa Telci, and Nusret Genç. “Comparation of Chicoric Acid and Rosmarinic Acid in Fresh and Dry Herbs of Sweet and Purple Basil (Ocimum Basilicum L.) Populations”. International Journal of Chemistry and Technology 8, no. 2 (August 2024): 114-20. https://doi.org/10.32571/ijct.1469657.
EndNote Mısırlı D, Elmastaş M, Telci İ, Genç N (August 1, 2024) Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations. International Journal of Chemistry and Technology 8 2 114–120.
IEEE D. Mısırlı, M. Elmastaş, İ. Telci, and N. Genç, “Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations”, Int. J. Chem. Technol., vol. 8, no. 2, pp. 114–120, 2024, doi: 10.32571/ijct.1469657.
ISNAD Mısırlı, Duygu et al. “Comparation of Chicoric Acid and Rosmarinic Acid in Fresh and Dry Herbs of Sweet and Purple Basil (Ocimum Basilicum L.) Populations”. International Journal of Chemistry and Technology 8/2 (August 2024), 114-120. https://doi.org/10.32571/ijct.1469657.
JAMA Mısırlı D, Elmastaş M, Telci İ, Genç N. Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations. Int. J. Chem. Technol. 2024;8:114–120.
MLA Mısırlı, Duygu et al. “Comparation of Chicoric Acid and Rosmarinic Acid in Fresh and Dry Herbs of Sweet and Purple Basil (Ocimum Basilicum L.) Populations”. International Journal of Chemistry and Technology, vol. 8, no. 2, 2024, pp. 114-20, doi:10.32571/ijct.1469657.
Vancouver Mısırlı D, Elmastaş M, Telci İ, Genç N. Comparation of chicoric acid and rosmarinic acid in fresh and dry herbs of sweet and purple basil (Ocimum basilicum L.) populations. Int. J. Chem. Technol. 2024;8(2):114-20.