Polyphenolic Compounds Composition Study in Ocimum basilicum L. Herb and the Development of Their Quantification Assessment.

摘要

ABSTRACT The article demonstrates the study results of the garden basil chemical composition - Ocimum basilicum L. It is established that the basic polyphenols of a plant are hydroxycinnamic acids - rosemary, caftaric, chlorogenic. Flavonoids, the dominant of which is routine, are presented in smaller quantities. An optimal method for the quantitative determination of O. basilicum L. polyphenols is offered. It consists in a dominant component determination i.e. rosmarinic acid by an internal st.