Volatiles, phenolic compounds and bioactive properties of essential oil and aqueous extract of purple basil (Ocimum basilicum L.) and antidiabetic activity in streptozotocin-induced diabetic Wistar rats

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dc.authorscopusid57224833268
dc.authorscopusid55795279300
dc.authorscopusid58294234900
dc.contributor.authorKanmaz H.
dc.contributor.authorGokce Y.
dc.contributor.authorHayaloglu A.A.
dc.date.accessioned2024-08-04T20:03:48Z
dc.date.available2024-08-04T20:03:48Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractDiabetes represents a significant global health concern, and researchers are actively exploring innovative approaches to managing this disease. In this study, we investigated the bioactive properties and anti-diabetic activity of the aqueous extract (BAE) and essential oil (BEO) derived from purple basil (Ocimum basilicum L.). The antioxidant activity of BAE was found to be higher than that of the essential oil extract from purple basil. Among the phenolic compounds identified, t-caffeic acid was the most abundant, followed by caftaric acid, kaempferol-3-glucoside, and quercetin-3-glucoside. In total, 49 volatile constituents were identified in cold- and hot-brewed basil, with methyl cinnamate, linalool, and eugenol were the major compounds. Both BAE and BEO showed inhibitory effect on the ?-glucosidase and ?-amylase enzymes. Furthermore, the administration of BAE led to a 37% reduction in blood glucose levels at day 14 and a 25.5% reduction at day 28. Similarly, BEO exhibited a 26.3% decrease in fasting blood glucose levels on the 28th day in rats. These findings highlight the potential of BAE and BEO in reducing blood glucose levels and their consequent antidiabetic activity. Based on the results obtained, we suggest that basil can be utilized in the formulation of functional and dietary foods within the food and beverage industry, owing to its demonstrated antidiabetic properties. © 2023 The Author(s)en_US
dc.identifier.doi10.1016/j.focha.2023.100429
dc.identifier.issn2772-753X
dc.identifier.scopus2-s2.0-85172322594en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.focha.2023.100429
dc.identifier.urihttps://hdl.handle.net/11616/92106
dc.identifier.volume3en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistry Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnti-diabetic activityen_US
dc.subjectAntioxidant activityen_US
dc.subjectEssential oilen_US
dc.subjectPhenolic compoundsen_US
dc.subjectPurple basilen_US
dc.titleVolatiles, phenolic compounds and bioactive properties of essential oil and aqueous extract of purple basil (Ocimum basilicum L.) and antidiabetic activity in streptozotocin-induced diabetic Wistar ratsen_US
dc.typeArticleen_US

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