Antioxidative and anti‐inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic,arachidonic and β‐aminobutyric acid elicitation |
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| Authors: | Urszula Z?otek Urszula Szymanowska Monika Kara? Micha? ?wieca |
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| Affiliation: | Department of Biochemistry and Food Chemistry, University of Life Sciences, Lublin, Poland |
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| Abstract: | The study presents changes in the phenolic levels, antioxidant and anti‐inflammatory potential of purple basil leaves caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA) and β‐aminobutyric acid (BABA). The application of the all tested elicitors increased the concentration of phenolic compounds, including flavonoids and phenolic acids; especially, in comparison with control (457.62 μg g?1 FW), the rosmarinic acid level significantly increased after AA and JA treatment ‐ 705.0 and 596.5 μg g?1 FW, respectively. Phenolics from AA‐elicited plants showed the highest anti‐inflammatory activities designated as lipoxygenase (EC50 = 1.67 mg FW mL?1) and cyclooxygenase inhibition (EC50 = 0.31 mg FW mL?1). Elicitors' treatments (especially AA and JA) may be a very useful biochemical tool for improving the production of phenolic compounds in purple basil leaves. |
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| Keywords: | Anti‐inflammatory activity antioxidant activity elicitation phenolic compounds purple basil |
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