A Review on EXTRACTION AND ANALYSIS OF PHENOLICS IN PLANTS - A CASE STUDY IN BASIL LEAVES

Abstract

Phenolic compounds are abundant in majority of food researches because of having numerous positive effects for health-protecting properties and enhancement. Similarly, it has been reported to possess antioxidant properties in basil leaves (Ocimum basilicum L.). Moreover, its phenolic compounds include simple phenol, hydrobenzonic acid and cinnamic acid derivatives, flavonoids, tannins, among others. The extraction of phenolics from raw materials is the first step for their analysis. Therefore, this paper provides a summary of background information and the extraction methods used for the analysis of phenolics in this plant material,
especially in basil leaves, a case study.