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ARS Home » Pacific West Area » Corvallis, Oregon » Horticultural Crops Research Unit » Research » Publications at this Location » Publication #238418

Title: Chicoric Acid Levels in Basil (Ocimum basilicum L.)

item Lee, Jungmin
item Scagel, Carolyn

Submitted to: American Chemistry Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 5/12/2009
Publication Date: 8/22/2009
Citation: Lee, J., Scagel, C.F. 2009. Chicoric Acid Levels in Basil (Ocimum basilicum L.). American Chemistry Society 238th Annual Meeting. AGFD 142.

Interpretive Summary:

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.