Effect of aqueous extract from leaves of Ocimum gratissimum L. (Lamiaceae) on the oxidative stability of grapeseed oil

The growing interest in replacing synthetic antioxidants with natural ones in order to inhibit or delay lipid oxidation in edible vegetable oils has encouraged research on different plant sources, characterization of raw materials, and identification of new antioxidant compounds. Ocimum gratissimum L. (Lamiaceae) is popularly known as clove basil and is largely consumed by the population as a spice, condiment, and vegetable. Some authors have reported the use of natural extracts as antioxidants in vegetable oils. This study aimed to assess the effect of the lyophilized aqueous extract from the leaves of O. gratissimum on the oxidative stability of grapeseed oil. The oxidative stability was performed according to the accelerated oxidation (aging) test using the Rancimat method. Molecular absorption spectra were recorded in the range of 200-800 nm. The antioxidant potential was evaluated using an in vitro method with the DPPH reagent. The Folin-Ciocalteu method was used to quantify the phenolic compound content. The analysis of the grapeseed oil showed that adding the aqueous extract obtained by a decoction of leaves from O. gratissimum increased its oxidative stability.