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53 .   Vitamin C, chlorophylls, carotenoids and xanthophylls content in some basil (Ocimum basilicum L.) and rosemary (Rosmarinus officinalis L.) leaves extracts

Authors: Delia-Gabriela Dumbravă, Camelia Moldovan, Diana-Nicoleta Raba, Mirela-Viorica Popa

Volume 18, Issue 3;
Pages: 253-258;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

This paper presents the comparative analysis of vitamin C, carotenoids, chlorophylls and xanthophylls content in some basil (Ocimum basilicum) and rosemary (Rosmarinus officinalis) leaves extracts. From each plant material were made three types of extracts: aqueous, alchoholic and acetonic. Vitamin C content was determined by iodometric method and chlorophills, carotenoids, respectively xanthophylls content - by spectrophotometric method. Highest amount of vitamin C was detected in acetonic extract of basil leaves (0.520 mg/ml), followed by the aqueous extract of basil leaves (0.440 mg/ml). In both cases acetonic extracts are the richest in vitamin C and alchoholic extracts are the poorest in vitamin C. The highest content of chlorophyll a was found in alcoholic basil leaves extract (32.306 mg/l), followed by acetonic basil leaves extract (27.794 mg/l). The lowest chlorophyll a content was recorded in acetonic extract of rosemary leaves (1.803 mg/l). Chlorophyll b is the most abundant in the acetonic extract of basil leaves (12.096 mg/l) and the lowest amount in acetonic extract of rosemary leaves (1.132 mg/l). Carotenes and xanthophylls are best represented in the extracts of basil leaves (63.986 mg/l in the alcoholic extract, respectively 57.396 mg/l in acetonic extract) and the worst in the acetonic extract of rosemary (8.957 mg/l).

Keywords: basil, rosemary, vitamin C, chlorophylls, carotenoids, xanthophylls

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