Extraction of phenolic content, antioxidant, antibacterial activities, and TLC analysis of Basil (Basil Ocimum Basilicum), Thyme (Thymus Vulgaris) and Parsely (Petroselinum Crispum) Department: Industrial Chemistry By: sagiersageer Project ID: 6871 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThe aim of this project was to evaluate and compare the phenolic content and antioxidant activity of three popular spices, namely parsley, basil and thyme. The study began with the extraction of phenolic compounds from these spices using ethanol as a solvent. The total phenolic content (TPC) and antioxidant activity were then tested using specific analytical methods. The results showed that the TPC of the spices were as follows: parsley (36.7 mg GAE/g), Basil (58.89 mg GAE/g) and Thyme (159.525 mg GAE/g). Similarly, the antioxidant activity was found to be highest in thyme (16.91 µM trolox/g), followed by basil (13.21 µM trolox/g) and parsley (9.62 µM trolox/g). Overall, it was concluded that thyme had the highest phenolic content and antioxidant activity compared to the other two spices studied. Basil had a moderate phenolic content and antioxidant activity, while parsley had the lowest values. These findings suggest that thyme may have more health benefits due to its high antioxidant capacity than the other two spices used in this study. In conclusion, this study highlights the importance of evaluating the impact of different spices on human health. It also indicates the potential health benefits that can be obtained from incorporating spices with high phenolic content and antioxidant activity into our diets. The findings may be useful for individuals who are health-conscious and interested in using food as a means of promoting health and wellness. ...Preview Download Preview +Other Industrial Chemistry project topics and materials you might be interested in»Assessment of the phytochemical constituents and proximate composition of African pear»Assessment of potassium bromate in bread produced from Aba metropolis»Extraction of phenolic content, antioxidant, antibacterial activities, and TLC analysis of Basil (Basil Ocimum Basilicum), Thyme (Thymus Vulgaris) and Parsely (Petroselinum Crispum)»Extraction, total phenolic content, antioxidant, antibacterial activities and tlc analysis of basil (Ocimum Basilicum), thyme (Thymus Vulgaris), parsely (Petroselinum Crispum)»Synthesis of heterogenous catalyst from clay