Showing details for content value of Polyphenols, total in Sweet basil, dried Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 4317.89 740.00 6550.00 1452.12
mol/100 g 0.00 0.00 0.00 0.00

Values calculated by aggregating data from 27 different samples from 5 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation

Original Content Values Used to Produce Means

Madsen H.L., Nielsen B.R., Bertelsen G., Skibsted L.H. (1996) Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chemistry 57:331-337
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1034.00 mg/100 g FW Spices - Dried leaves - Basil - Ocimum basilicum no 1
Proestos C., Chorianopoulos N., Nychas G.J.E., Komaitis M. (2005) RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. Journal of Agricultural and Food Chemistry 53:1190-1195 PubMed (22344920)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
740.00 mg/100 g FW Labiateae - Dried (25 °C in the dark) - Ocynum basilicum - Leaves no 1
Javanmardi J., Stushnoff C., Locke E., Vivanco J.M. (2003) Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry 83:547-550
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
6550.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 140-05 - Iran (Babol) no 1
4140.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 143-01 - Iran (Birjand) no 1
4150.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-15 - Iran (Brujerd) no 1
2300.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 125-17 - Iran (Dezful I) no 1
2950.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 125-12 - Iran (Dezful II) no 1
6460.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-15 - Iran (Isfahan) no 1
4490.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-19 - Iran (Isfahan green) no 1
4890.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 133-12 - Iran (Isfahan purple) no 1
5710.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 170-13 - Iran (Kerman) no 1
3920.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 171-04 - Iran (Kermanshah) no 1
4230.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 151-11 - Iran (Khorram abad) no 1
5920.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 155-08 - Iran (Khuzestan) no 1
6380.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 174-07 - Iran (Mahallat) no 1
4290.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 178-14 - Iran (Malavi) no 1
3280.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 116-21 - Iran (Orumieh) no 1
3860.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 168-08 - Iran (Qazvin) no 1
5410.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 163-11 - Iran (Qom) no 1
5590.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 157-06 - Iran (Sanandaj) no 1
4060.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 148-16 - Iran (Shahr rey) no 1
4260.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 183-27 - Iran (Yazd) no 1
4260.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 121-12 - Iran (Zabol I) no 1
3230.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 121-18 - Iran (Zabol II) no 1
4790.00 mg/100 g FW Basil - Dried (32°C for 15 days) - Ocimum Basilicum L. - No 121-14 - Iran (Zabol III) no 1
Anilakumar K.R., Saritha V., Khanum F., Bawa A.S. (2007) Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. Journal of Food Science and Technology 44:357-359
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
5200.00 mg/100 g FW Spices - Basil leaves - Ocimum basilicum - Dried yes 1
Wu, X., Beecher, G.R., Holden, J.M., Haytowitz D.B., Gebhardt S.E., Prior, R.L. (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52:4026-37 PubMed (15186133)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
4489.00 mg/100 g FW Basil leaf, dried no 1