Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products

• Main Authors: Jungmin Lee, Carolyn F. Scagel
• Format: Article
• Language: English
• Published: Elsevier 2010-01-01
• Series: Journal of Functional Foods
• Subjects: Phenolics; Cichoric acid; Caffeic acid derivatives; Dicaffeoyltartaric acid; Lamiaceae; Coneflower
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464609000784

Fresh basil (Ocimum basilicum) leaves contain chicoric acid, which is the principal phenolic compound in Echinacea purpurea and purportedly an active ingredient in dietary supplements derived from E. purpurea. Here the concentrations of chicoric acid in dried and fresh basil products available to consumers, and how these concentrations compare to those from E. purpurea are reported. A wide range of chicoric acid concentrations (6.48–242.50 mg/100 g or 100 mL) were found in the dried basil flakes, fresh basil leaves, E. purpurea extracts, and E. purpurea capsules. Fresh basil leaves had higher concentrations of chicoric acid than dried basil flakes. Although E. purpurea extracts and capsules contained higher concentrations of chicoric acid than fresh basil leaves, basil could be an economical and more readily available source for chicoric acid for consumers. Additionally, cultivar selection, dehydration processing improvements, and proper storage methods may improve the final chicoric acid levels of future basil crops and products.