THE DETERMINATION OF FLAVONOIDS, THE TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF BASIL SEASONING

Abstract

The study aims to determine quantitative and qualitative of the flavonoids, total polyphenols and the antioxidant capacity of the dried basil used in food.  The investigations were made on extracts obtained at cold or hot, in water, solutions of methanol, ethanol and complex solvents (methanol - water - acetic acid, methanol – acetone – water – formic acid). The determination on more types of extracts give us information about the availability of bioactive compounds in different conditions, different by temperature, pH, and lypo- or hydrophilic character. The obtained data demonstrate that the bioactive substances analysed are very well represented in basil, and this can explain the observed remarkable antioxidant capacity and interest in the presence of this plant in creation of some aliments with a high biological potential.