Prommajak, T. Kim, S.M. Pan, C.-H. Kim, S.M. Surawang, S. Rattanapanone, N. 2024-01-20T04:33:21Z 2024-01-20T04:33:21Z 2021-09-02 2016-04 1685-1994 https://pubs.kist.re.kr/handle/201004/124266 Antioxidants in five Lamiaceae vegetables, namely lemon balm, sweet basil, clove basil, holy basil, and lemon basil, were identified by HPLC-ABTS and HPLC-MS. The major antioxidants in the samples were hydroxycinnamic acids. Rosmarinic acid exhibited the highest antioxidant activity in each sample, except clove basil, in which chicoric acid contributed the highest antioxidant activity. Lemon balm had the highest concentration of rosmarinic acid. Chicoric acid (highest in clove basil) and dihydroxy-dimethoxyflavone (highest in basil) were also important antioxidants in many Ocimum spp. Other minor antioxidants were caffeic acid, caftaric acid, syringic acid, syringic acid, rutin, and acacetin-acetylglucoside. English Chiang Mai University Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS Article 10.12982/cmujns.2016.0003 1 Chiang Mai University Journal of Natural Sciences, v.15, no.1, pp.21 - 38 Chiang Mai University Journal of Natural Sciences 15 1 21 38 scopus 2-s2.0-84962536925 Article Antioxidant Chicoric acid HPLC-ABTS Lamiaceae Rosmarinic acid