title: Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time.
abstract: In the current study, response surface methodology (RSM) was used to assess the effects of extraction time and temperature on the content of bioactive compounds and antioxidant activity of purple basil leaf (Ocimum basilicum L.) extracts. The stability of anthocyanins in relation to temperature, light and copigmentation was also studied. The highest anthocyanin content was 67.40 mg/100 g extracted at 30 °C and 60 min. The degradation of anthocyanins with varying temperatures and in the presence of light followed a first-order kinetics and the activation energy was 44.95 kJ/mol. All the extracts exposed to light showed similar half-lives. The extracts protected from light, in the presence of copigments, showed an increase in half-life from 152.67 h for the control to 856.49 and 923.17 h for extract in the presence of gallic acid and phytic acid, respectively. These results clearly indicate that purple basil is a potential source of stable bioactive compounds.
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brasil, Universidade Estadual de Ponta Grossa, Universidade Estadual de Ponta Grossa, Ponta Grossa PR , Brasil.
authors.forename: Alessandra C
authors.initials: AC
authors.lastname: Pedro
authors.affiliation: Departamento de Química, Universidade Estadual de Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brasil, Universidade Estadual de Ponta Grossa, Universidade Estadual de Ponta Grossa, Departamento de Química, Ponta Grossa PR , Brasil.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Moreira
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brasil, Universidade Estadual de Ponta Grossa, Universidade Estadual de Ponta Grossa, Ponta Grossa PR , Brasil.
authors.forename: Daniel
authors.initials: D
authors.lastname: Granato
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brasil, Universidade Estadual de Ponta Grossa, Universidade Estadual de Ponta Grossa, Ponta Grossa PR , Brasil.|Departamento de Química, Universidade Estadual de Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brasil, Universidade Estadual de Ponta Grossa, Universidade Estadual de Ponta Grossa, Departamento de Química, Ponta Grossa PR , Brasil.
authors.forename: Neiva D
authors.initials: ND
authors.lastname: Rosso
mesh_terms: D000872:Anthocyanins / Q000737:chemistry / Q000302:isolation & purification*; D000975:Antioxidants / Q000302:isolation & purification*; D005609:Free Radicals / Q000302:isolation & purification; D006207:Half-Life; D008027:Light; D018649:Ocimum basilicum / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D013696:Temperature; D013995:Time
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005609:Free Radicals; D010936:Plant Extracts