Comparison of Total Phenolic Content and Antioxidant Properties of Six Species of Ocimum

The present study highlight total phenolic content and antioxidative properties of six selected Ocimum species (Ocimum basilicum L., Ocimum kilimandscharicum Guerke, Ocimum gratissimum L., Ocimum canum Sims., Ocimum tenuiflorum L. (green type) and Ocimum tenuiflorum L. (Purple type) which is being investigated. Leaves from each type of plants are taken and extracted using methanol. Total phenolic content was estimated using Folin-Ciocalteu reagent and antioxidant activity was assessed using iron (III) reduction, carotene-linoleic acid bleaching, 1,1-diphenyl-2-picrylhydrazyl and superoxide anion free radical scavenging assays. The phytochemicals which are collected from each extract are found to be rich in antioxidant properties and they can be used effectively as an alternative to preservatives in food industry.