Antioxidative and anti‐inflammatory potential of phenolics from purple basil (<i>Ocimum basilicum</i> L.) leaves induced by jasmonic, arachidonic and β‐aminobutyric acid elicitation

Abstract

Summary The study presents changes in the phenolic levels, antioxidant and anti‐inflammatory potential of purple basil leaves caused by different chemical elicitors: arachidonic acid ( AA ), jasmonic acid ( JA ) and β‐aminobutyric acid ( BABA ). The application of the all tested elicitors increased the concentration of phenolic compounds, including flavonoids and phenolic acids; especially, in comparison with control (457.62 μg g −1 FW ), the rosmarinic acid level significantly increased after AA and JA treatment ‐ 705.0 and 596.5 μg g −1 FW , respectively. Phenolics from AA ‐elicited plants showed the highest anti‐inflammatory activities designated as lipoxygenase ( EC 50 = 1.67 mg FW mL −1 ) and cyclooxygenase inhibition ( EC 50 = 0.31 mg FW mL −1 ). Elicitors' treatments (especially AA and JA ) may be a very useful biochemical tool for improving the production of phenolic compounds in purple basil leaves.