estudo da atividade antioxidante do extrato e do óleo essencial obtidos das folhas de alfavaca (ocimum gratissimum l.) study of the antioxidant activity and essential oil from wild basil (ocimum gratissimum l.) leaf
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ID: 253382
2007
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Abstract
O isolamento e a identificação de antioxidantes naturais, extraídos de plantas, contribuem para a descoberta de novas fontes de compostos químicos. A alfavaca (Ocimum gratissimum L.) é uma planta conhecida por seus aspectos medicinais e pelo uso na culinária. A atividade antioxidante do extrato bruto e do óleo essencial das folhas de alfavaca foi comprovada através do método do tiocianato férrico. A porcentagem de inibição da oxidação lipídica foi de 96,89% para o extrato bruto e de 92,44% para o óleo essencial, ambos na concentração de 0,02%. O extrato bruto foi purificado através da cromatografia em coluna com sílica-gel e fase móvel hexano:acetato de etila em diferentes proporções. Para a identificação, foram utilizadas análises espectrais (infravermelho, ressonância magnética de hidrogênio e carbono 13). A substância isolada foi o eugenol, que apresentou 86,56% de atividade antioxidante. Alguns constituintes do óleo essencial foram caracterizados por cromatografia de fase gasosa, sendo o eugenol o principal componente (53,90%). Desta forma, a alfavaca apresenta-se como uma nova fonte de eugenol e, conseqüentemente, de antioxidante natural.
The isolation and identification of natural antioxidants from plants contribute to the discovery of new sources of chemical compounds. Wild basil (Ocimum gratissimum L.) is used as a herbal medicine and also as a culinary spice. The antioxidant activity of wild basil leaf crude extract and essential oil was confirmed by the ferric thiocyanate method. The crude extract showed 96.89% inhibition of lipid oxidation, while the essential oil showed 92.44% inhibition, both in a 0.02% concentration. The crude extract was purified by column chromatography using silica gel and different proportions of hexane:ethyl acetate as an eluant. The plant’s chemical compounds were identified by spectral analyses using NMR (hydrogen and 13C) and infrared spectroscopy. The isolated substance was eugenol, which presented antioxidant activity of 86.56%. Some of the constituents of the essential oil were characterized by gas chromatography, which showed eugenol as the main component (53.90%). It was concluded that wild basil is a new source of eugenol and, hence, of natural antioxidant.
The isolation and identification of natural antioxidants from plants contribute to the discovery of new sources of chemical compounds. Wild basil (Ocimum gratissimum L.) is used as a herbal medicine and also as a culinary spice. The antioxidant activity of wild basil leaf crude extract and essential oil was confirmed by the ferric thiocyanate method. The crude extract showed 96.89% inhibition of lipid oxidation, while the essential oil showed 92.44% inhibition, both in a 0.02% concentration. The crude extract was purified by column chromatography using silica gel and different proportions of hexane:ethyl acetate as an eluant. The plant’s chemical compounds were identified by spectral analyses using NMR (hydrogen and 13C) and infrared spectroscopy. The isolated substance was eugenol, which presented antioxidant activity of 86.56%. Some of the constituents of the essential oil were characterized by gas chromatography, which showed eugenol as the main component (53.90%). It was concluded that wild basil is a new source of eugenol and, hence, of natural antioxidant.
| Reference Key |
pereira2007foodestudo
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| Authors | ;Cíntia Alessandra Matiucci Pereira;June Ferreira Maia |
| Journal | software - practice and experience |
| Year | 2007 |
| DOI |
10.1590/S0101-20612007000300030
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