Estimating the mineral content and analyzing the chemical composition and active groups of basil seeds (Ocimum basilicum), studying their antioxidant and incorporating them into healthy diets.

Abstract

  The chemical composition of basil seeds (Ocimum basilicum) was determined, chemical analyzes showed that the percentage content of moisture, ash, protein, fat, and carbohydrates on a dry weight basis was 22.5, 2.57, 3.15, 0.364 and 71.416 % respectively. The concentrations of the mineral elements represented by zinc, lead, cadmium, nickel, and copper were 28.3, 0.822, 0.0615, 3.643, 19.5 ppm respectively. The significant tests for the aqueous extract showed that it’s contain the active compounds represented by carbohydrates, saponins, tannins, flavonoids, alkaloids, phenols and glycosides which gave a positive result. As for the antioxidant activity, it was estimated by (2, 2 diphenyl-1-picrylhydrazyl) method. The ability of the extract to capture free radicals increased with increasing concentration reaching the lowest value70.3% at a concentration of 50 mg/ ml, and the highest value 90.5% at a concentration 200 mg/ml as compared to the standard substance (butyl hydroxyl toluene), its effectiveness was 95.4. The reducing power increased with increasing concentration, at a concentration of 200 mg/ml it gave an effectiveness of 83.2% compared to ascorbic acid, which had an effectiveness of 85.4%. It was used in food applications as a thickening material in the jam industry using different ratios of 0.5, 1, 1.5 and 2 g. It was noted that the best concentration is Adding 2 gm.