Determination of antioxidant capacity of Ocimum basilicum L. kallus cultures

The aim of this study to determine the total phenolic, total flavonoids and antioxidant capacity of the callus grown with different plant growth regulators of Ocimum basilicum L. Combinations of five different plant growth regulators were used in the cultivation of Ocimum basilicum L. callus. In this context, the concentrations of Ocimum basilicum L. callus and their solvents were kept the same and the differences between plant growth regulators were compared. The total phenolic, total flavonoid and antioxidant capacity analyzes and determinations were carried out for each of the samples of basil plants observed in callus formation. Thus, the antioxidant properties of the callus of the plant will be determined and the positive and negative effects of the presentation of the plants in areas such as pharmaceuticals, agriculture, food and cosmetics will be discussed. Moreover, the fact that such a type of study has been relatively low in the literature search, and that a study that can be developed and improved will increase its academic importance and its contribution to the literature source of basil plants. The results of the studies are shown according to ethanol and methanol solvents. The total phenolic content of the ethanol extracts of the O. basilicum L. calluses is between 1.044 ± 0.188 – 0.417 ± 0.049 mg GAE/g. The total phenolic content of the methanol extracts is between 2.547 ± 0.110 – 0.701 ± 0.095 mg GAE/g. The total amount of flavonoids of ethanol extracts is between 2.058 ± 0.122 – 0.446 ± 0.063 mg quercetin/g. The total amount of flavonoids in methanol extracts is between 3.010 ± 0.336 – 0.341 ± 0.041 mg quercetin/g. The amount of antioxidant material of ethanol extracts is between 2.826 ± 0.141 – 5.736 ± 0.201 mmol/g TEAC. The amount of antioxidant material of methanol extracts is between 4.180 ± 0.394 – 1.050 ± 0.211 mmol/g TEAC.