Aroma Profile and Antioxidant Activity of Sweet Basil Aqueous Extracts Affect by Light Modification

Abstract

This study examines the action of light modifications by different shade nets (pearl, red and blue color nets with a shade index of 50%) in relation to unshaded plants from the open field on the relative effects on changing basil aroma profile and antioxidant activity. The most abundant components were linalool, 1,8-cineole and myrcene. Aqueous extracts were isolated from basil leaves using maceration and ultrasound-assisted extraction. Yield of total extractive matters depends on both the extraction technique applied and the growing conditions used. The highest yield of total extractive matter (30.50 g/100g) was obtained by maceration from open field-grown basil. The highest content of total phenols (106.52 mg GAE/g), flavonoids (19.74 mg RE/g) and antioxidant activity (EC₅₀ - 7 µg/mL) was found under a red net. The isolated water extracts are a source of natural antioxidants with potential application in the food and pharmaceutical industries.

Keywords:

• Ocumum basilicum L
• extraction methods
• light intensity
• volatile
• quality components