Exploring the phytochemistry and in vitro antioxidant potentials of hot water extract of Ocimum gratissimum (Scent Leaf)

Abstract

The aim of this study is to investigate the activities of phytochemicals and in vitro removal of free radicals from hot water extracts of Ocimum gratissimum. Spectrophotometric assessments were used to determine the total phenol, the total flavonoids, the total alkaloids, the total tannins, 1,1-diphenyl-2-picrylhydrazyl (DPPH), nitrogen oxide (NO), total antioxidant capacity (TOAC) and the reduction power (RP). Qualitative phytochemical examinations confirmed the presence of phytochemical substances such as terpene, phenol and tannin. In quantitative analysis, the results are as follows: total phenol (8.47±1.33 mg/gGAE) tannin (7.84±0.13 mg/gTAE) alkaloids (2.70±0.05 mg/gATE). The inhibitory effect of the nitrous oxide radicals of the Ocimum gratissimum extract and its overall antioxidant capacity increased significantly (p˂0.05) with increasing concentrations, and the inhibitory effect of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical of the extract and its reduced resistance decreased significantly (p˂0.05) depending on the dose. The results of this study show that hot water extract of Ocimum gratissimum has antioxidant properties and that extraction protocols have improved these properties.