|
|
[ 740.00, 1321.00 ) |
740.00 mg/100 g FW
|
Labiateae - Dried (25 °C in the dark) - Ocynum basilicum - Leaves |
Proestos C., et al (2005) RP-HPLC analysis of the phenolic compoun.... Journal of Agricultural and Food Chemistry 53:1190-1195 PubMed (22344920) |
|
1034.00 mg/100 g FW
|
Spices - Dried leaves - Basil - Ocimum basilicum |
Madsen H.L., et al (1996) Screening of antioxidative activity of s.... Food Chemistry 57:331-337 |
|
|
[ 1902.00, 2483.00 ) |
2300.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 125-17 - Iran (Dezful I) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
|
[ 2483.00, 3064.00 ) |
2950.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 125-12 - Iran (Dezful II) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
|
[ 3064.00, 3645.00 ) |
3230.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 121-18 - Iran (Zabol II) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
3280.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 116-21 - Iran (Orumieh) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
|
[ 3645.00, 4226.00 ) |
3860.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 168-08 - Iran (Qazvin) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
3920.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 171-04 - Iran (Kermanshah) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4060.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 148-16 - Iran (Shahr rey) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4140.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 143-01 - Iran (Birjand) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4150.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-15 - Iran (Brujerd) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
|
[ 4226.00, 4807.00 ) |
4230.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 151-11 - Iran (Khorram abad) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4260.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 121-12 - Iran (Zabol I) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4260.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 183-27 - Iran (Yazd) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4290.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 178-14 - Iran (Malavi) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4489.00 mg/100 g FW
|
Basil leaf, dried |
Wu, et al (2004) Lipophilic and hydrophilic antioxidant c.... Journal of Agricultural and Food Chemistry 52:4026-37 PubMed (15186133) |
|
4490.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-19 - Iran (Isfahan green) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
4790.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 121-14 - Iran (Zabol III) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
|
[ 4807.00, 5388.00 ) |
4890.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-12 - Iran (Isfahan purple) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
5200.00 mg/100 g FW
|
Spices - Basil leaves - Ocimum basilicum - Dried |
Anilakumar K.R., et al (2007) Effect of cooking on total phenols, flav.... Journal of Food Science and Technology 44:357-359 |
|
|
[ 5388.00, 5969.00 ) |
5410.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 163-11 - Iran (Qom) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
5590.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 157-06 - Iran (Sanandaj) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
5710.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 170-13 - Iran (Kerman) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
5920.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 155-08 - Iran (Khuzestan) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
|
[ 5969.00, 6550.01 ) |
6380.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 174-07 - Iran (Mahallat) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
6460.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-15 - Iran (Isfahan) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |
|
6550.00 mg/100 g FW
|
Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 140-05 - Iran (Babol) |
Javanmardi J., et al (2003) Antioxidant activity and total phenolic .... Food Chemistry 83:547-550 |