Antioxidant activity and total phenolic content of extracts of Ocimum campechianum variety white and purple
DOI:
https://doi.org/10.18636/riutch.v35i1.811Keywords:
Antioxidant, Basil, DPPH, Total phenolic contentAbstract
Objective: To evaluate the antioxidant activity and total phenolic compounds of some plants used for food in the department of Chocó. Materials and methods: The antioxidant activities was conducted through the fading test of radical 2.2-diphenyl-1-picrilhidracilo DPPH, and the total phenolic content by Folin-Ciocalteu method. Results: CI50 value was determined for the ethanol extracts prepared from O. campechianum var. White Residence meal 13.03 and 24.38 mg/ml, respectively. In addition to aqueous extracts reported values of 54.0 and 55.42 mg/ml. Conclusions: The antioxidant activity of these extracts little influenced by the total content of phenolic compounds. Similarly, as effects antioxidant evidenced by these food plants use what functionality does not rule in the treatment of some diseases associated with oxidative stress.
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