The Nutritional and chemical content of basil leaves Ocimum basilicum L.

Abstract

the nutritional value, mineral elements and phytochemicals of Basil were investigated using standard analytical methods in order to assess the nurmerous potential of the plant leaves. The proximate analysis showed the percentage of moisture content, ash content, crude protein, lipids, crude fibers and carbohydrate of the leaves on dry weight basis as (10.58, 14.12, 17.66, 2.53, 18.09, 55.11)% respectively while its caloric value is 313Kcal/100g. The percentages of major mineral elements were Calcium 2.41%, Phosphorus 1.41%, Magnesium 0.32% and Nitrogen 2.82% the minor mineral elements content were Iron 281.29ppm, Zinc 47.27ppm, and Cupper 6.62ppm. The aqueous extract of the plant was acidic its pH 6.3. Water extract and alcoholic extract were achieved from Basil leaves and chemical qualitative detection was done for some active ingredients in the extracts included reducing sugars, glycosides, alkaloids, tannins, saponins, flavonoides, phenols and terpenoids. The quantitative determination of leaves showed the presence of phytochemicals Flavonoides 13.49%, Alkaloids 14.52%, Saponins 4.82% and mucilages 3.71%. The results of the analysis of basic components and a high proportion of protein, carbohydrates, fibers and mineral elements gave the basil importance of food and the presence of phytochemicals indicates its potential as a source of drugs. The significance of the basil leaves in traditional medicine and the importance of the chemical constituents in the pharmaceutical industries were discussed.