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

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).

Keywords

• Ocimum basilicum
• Rosmarinic acid
• Chicoric acid
• HPLC-DAD

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