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United States Department of Agriculture

Agricultural Research Service

Research Project: VINEYARD MANAGEMENT PRACTICES AND THE QUALITY OF GRAPES AND GRAPE PRODUCTS IN THE PACIFIC NORTHWEST Title: Chicoric Acid Levels in Basil (Ocimum basilicum L.)

Authors
item Lee, Jungmin
item Scagel, Carolyn

Submitted to: American Chemistry Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: May 12, 2009
Publication Date: August 22, 2009
Citation: Lee, J., Scagel, C.F. 2009. Chicoric Acid Levels in Basil (Ocimum basilicum L.). American Chemistry Society 238th Annual Meeting. AGFD 142.

Technical Abstract: Recently, we reported the presence of chicoric acid in basil leaves (confirmed by co-chromatography with purchased standard). Chicoric acid being the chief phenolic of the Echinacea purpurea plant which is popularly consumed as a dietary supplement. For this study, basil products commonly purchased by consumers were obtained from local markets and their chicoric acid levels were determined. A wide range of chicoric acid (6.48 – 242.50mg / 100g or 100mL) was found in the dried basil flakes, fresh basil leaves, E. purpurea extracts, and E. purpurea capsules. Fresh basil leaves had higher levels of chicoric acid than available dried basil flakes. Basil could be an economical and more readily available source for chicoric acid. Additionally, cultivar selection, dehydration processing improvements, and proper storage methods may improve the final chicoric acid level of future basil crops and products.

Last Modified: 11/24/2014
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