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Probing the antioxidant status and total phenolic contents of sweet basil seeds and its functional drink

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Research Paper 01/05/2019
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Probing the antioxidant status and total phenolic contents of sweet basil seeds and its functional drink

Muhammad Tahir, Muhammad Tahir Nadeem, Muhammad Umair Arshad, Tanvir Ahmad, Farhan Saeed, Ahsan Javed, Muhammad Nouman
Int. J. Biosci.14( 5), 440-449, May 2019.
Certificate: IJB 2019 [Generate Certificate]
Key: Functional foodsHyperglycemiaNutraceuticalSweet basil seeds

Abstract

In the modern era, nutritionists are determined to improve public health and discover particular innovative approaches for subsiding the lifestyle related disorders. Diet based therapy is considered as most effective owing to its health promoting perspectives. Keeping in this view the present study was planned to characterize sweet basil seeds (Lallemantia royleana), for antioxidant activity and total phenolic contents. For the purpose, raw material (Lallemantia royleana seeds) was procured from local market, Faisalabad and bioactive moieties were extracted with n-hexane, methanolic and ethanolic solvents from them. In addition, chemical characterization was carried out through respective methods. Furthermore, anti-oxidant activity of methanolic seed extract as well as drink prepared with  the extracts of L. royleana were ascertained in vitro by super oxide scavenging activity by DPPH free radical scavenging activity, TPC and FRAP. Compositional analysis elucidated that sweet basil seeds are good sources of fiber (4.87 %) and protein (22.40 %). The results for extraction depicted high extraction yield in methanolic extracts 1.81g/100g followed by ethanol 1.42g/100g and n-hexane 1.13g/100g. Moreover, Sweet basil seed extract contained DPPH (9.47mg/ml) and FRAP (15.69mM FRAP/g). Furthermore, results regarding DPPH (2.50±0.04 to 2.31±0.59) FRAP (4.22±0.07 to 4.01±0.05) and TPC (4.09±0.97 to 2.22±0.66) showed gradual decrease on the storage ability of the drink. Rooted from study, it can be concluded that the plant extract should be used for the treatment of numerous aliments caused by oxidation.

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