Abstract Title:

Antioxidant and antimicrobial properties of traditional green and purple"Napoletano"basil cultivars (Ocimum basilicum L.) from Campania region (Italy).

Abstract Source:

Nat Prod Res. 2016 Dec 27:1-5. Epub 2016 Dec 27. PMID: 28025898

Abstract Author(s):

Gian Carlo Tenore, Pietro Campiglia, Roberto Ciampaglia, Luana Izzo, Ettore Novellino

Article Affiliation:

Gian Carlo Tenore


The present study is the first effort to a comprehensive evaluation of the antioxidant and antimicrobial activities of 'Napoletano' green and purple basil (Ocimum basilicum L.) varieties. The results obtained revealed that the basil sample extracts were characterised by a generally higher polyphenolic concentration than those reported elsewhere for other more conventional and geographically different basil varieties. Napoletano purple basil revealed higher radical-scavenging and ferric-reducing capacities than the green one probably due to its relevant anthocyanin content. As regards the antimicrobial properties, both basil varieties exhibited activity against a broad spectrum of food-borne and human pathogenic micro-organisms, revealing not only a moderate to high natural preserving capacity, but also potentially beneficial influence on human health. Results indicated Napoletano green and purple basils as a good source of antioxidants of potential nutraceutical interest.

Study Type : In Vitro Study

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