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Ocimum basilicum 'Cinnamon' is an aromatic and medicinal herb belonging to the Lamiaceae family [1]. Cinnamon basil, as it is popularly known, has aroused the interest of the scientific community for presenting significant concentrations of phenolic compounds [2]. Due to the increasing concern that consumers have towards artificial additives, an intensification in the demand for safer and natural preservatives has been observed [3]. In this sense, the present work aimed to identify the phenolic profile of O. basilicum 'Cinnamon' hydroethanolic extract (80:20, v/v) (EOBC) and to study its bioactive properties. The phenolic composition of the extract was evaluated by a chromatographic method: HPLC-DAD-ESI/MS. Seven distinct compounds were identified, including three phenolic acids (hydroxycinnamic acids) and four flavonoids that corresponded to quercetin derivatives. Regarding the bioactive properties, the antioxidant activity was tested by three in vitro assays: oxidative hemolysis inhibition (OxHLIA), reducing power, and free radical scavenging capacity (DPPH); the cytotoxicity was assessed in human tumor cells (MCF-7, breast carcinoma; NCI-H460, lung cancer; and AGS, gastric carcinoma) and in non-tumor cells (PLP2 and Vero) by the sulforhodamine B method; the antimicrobial activity was evaluated against a panel of twelve food pathogens by the microdilution method, where the maximum bactericidal (MBC) and fungicidal (MFC) concentration values were determined. The results showed a great antioxidant activity, with EC50 values of 0.054 ± 0.002 mg/mL (DPPH), 0.079 ± 0.001 mg/mL (reducing power), and 21.4±0.6 μg/mL (OxHLIA). A remarkable activity against AGS carcinoma (GI50 = 48 ± 3 μg /mL) was also observed. The absence of toxicity of the extract was confirmed up to the maximum concentration studied (>400 μg/mL). In biological terms, EOBC extract showed antimicrobial performance in the ranges of 2-4 mg/mL (CMB) and 1-2 mg/mL (CMF) against all tested strains. In conclusion, it can be observed that O. basilicum 'Cinnamon' represents a valuable natural antioxidant and can also be considered a functional ingredient to be introduced into products of the bakery and pastry sector. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), for E.O. PIRES JR. grant (2021.05425.BD), and for the contracts of C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros through the institutional scientific employment program-contract. To the project Healthy-PETFOOD for the contract of C. Caleja (Project Healthy-PETFOOD (POCI-01-0247-FEDER-047073) and to the Valor Natural project for the contract of E. Pereira (Mobilized Project Norte-01-0247-FEDER-024479). This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well being and promote green health, Norte-01-0145- FEDER-000042 and by FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007 info:eu-repo/semantics/publishedVersion |
