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.

Antioxidant and antimicrobial properties of traditional green and purple "Napoletano" basil cultivars (Ocimum basilicum L.) from Campania region (Italy) / Tenore, GIAN CARLO; Campiglia, Pietro; Ciampaglia, Roberto; Izzo, Luana; Novellino, Ettore. - In: NATURAL PRODUCT RESEARCH. - ISSN 1478-6419. - (2016), pp. 1-5-5. [10.1080/14786419.2016.1269103]

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

TENORE, GIAN CARLO;CAMPIGLIA, PIETRO;CIAMPAGLIA, ROBERTO;Izzo, Luana;NOVELLINO, ETTORE
2016

Abstract

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.
2016
Antioxidant and antimicrobial properties of traditional green and purple "Napoletano" basil cultivars (Ocimum basilicum L.) from Campania region (Italy) / Tenore, GIAN CARLO; Campiglia, Pietro; Ciampaglia, Roberto; Izzo, Luana; Novellino, Ettore. - In: NATURAL PRODUCT RESEARCH. - ISSN 1478-6419. - (2016), pp. 1-5-5. [10.1080/14786419.2016.1269103]
File in questo prodotto:
File Dimensione Formato  
Antioxidant and antimicrobial properties of traditional green and purple Napoletano basil cultivars Ocimum basilicum L from Campania region Italy.pdf

accesso aperto

Descrizione: Articolo principale
Licenza: Dominio pubblico
Dimensione 745.03 kB
Formato Adobe PDF
745.03 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/678454
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 20
  • ???jsp.display-item.citation.isi??? 19
social impact