DETERMINATION OF VITAMIN COMPOSITION IN OCIMUM BASILICUM VAR. BASILICUM AND OCIMUM BASILICUM VAR. PURPURASCENS USING HPLC

Abstract

In this study, the vitamin composition of Ocimum basilicum var. basilicum and Ocimum basilicum var. purpurascens was analyzed using the High-Performance Liquid Chromatography (HPLC) method. The main vitamins of each variety, including thiamine, riboflavin, pyridoxine, folic acid, nicotinamide, and ascorbic acid, were measured. The results showed that Ocimum basilicum var. purpurascens had a significantly higher pyridoxine content, with 159.8 mg/g, compared to Ocimum basilicum var. basilicum (95.12 mg/g). Additionally, the purpurascens variety had higher amounts of riboflavin (6.34 mg/g) and folic acid (32 mg/g), whereas the basilicum variety was richer in riboflavin (49.6 mg/g). The basilicum variety also contained more ascorbic acid (3 mg/g) compared to purpurascens (1.6 mg/g). Furthermore, it plays a significant role in enhancing the ecological and agronomic value of these plants.