Kim Hyun-Jin, Chen Feng, Wang Xi, Rajapakse Nihal C
Department Food Science and Human Nutrition, Clemson University, Clemson, South Carolina 29634, USA.
J Agric Food Chem. 2006 Mar 22;54(6):2327-32. doi: 10.1021/jf051979g.
The effect of methyl jasmonate (MeJA) in terms of its induction of inherent bioactive chemicals in sweet basil (Ocimum basilicum L.) was evaluated after MeJA was sprayed on healthy basil plants. The total phenolic content of the sweet basil significantly increased after 0.1 and 0.5 mM MeJA treatments compared with the control not subjected to MeJA. Two phenolic compounds, rosmarinic acid (RA) and caffeic acid (CA), were identified as strong antioxidant constituents of the sweet basil. Their amounts also significantly increased after the MeJA treatment. In addition, eugenol and linalool increased 56 and 43%, respectively, by the 0.5 mM MeJA treatment. Due to the accumulation of RA, CA, and eugenol, which possess strong 2,2-diphenyl-1-picrylhydrazyl (DPPH*) free radical scavenging activities, the antioxidant activity of the sweet basil extract was 2.3-fold greater than that of the control after the 0.5 mM MeJA treatment. In the DPPH* assay, the EC50 values of RA, CA, and eugenol were determined as 23, 46, and 59 microM, respectively, which indicated they were 6-, 3-, and 2.4-fold more efficient than BHT (140 microM). Besides, an unidentified HPLC peak in the methanolic extract of the sweet basil was 4.3-fold higher than that of the control after the 0.5 mM MeJA treatment.
在健康的罗勒植株上喷施茉莉酸甲酯（MeJA）后，评估了茉莉酸甲酯对甜罗勒（Ocimum basilicum L.）中固有生物活性化学物质的诱导作用。与未喷施MeJA的对照相比，0.1 mM和0.5 mM MeJA处理后甜罗勒的总酚含量显著增加。两种酚类化合物，迷迭香酸（RA）和咖啡酸（CA），被鉴定为甜罗勒的强抗氧化成分。MeJA处理后它们的含量也显著增加。此外，0.5 mM MeJA处理使丁香酚和芳樟醇分别增加了56%和43%。由于具有强2,2-二苯基-1-苦基肼（DPPH*）自由基清除活性的RA、CA和丁香酚的积累，0.5 mM MeJA处理后甜罗勒提取物的抗氧化活性比对照高2.3倍。在DPPH*测定中，RA、CA和丁香酚的EC50值分别测定为23、46和59 microM，这表明它们的效率分别比丁基羟基甲苯（BHT，140 microM）高6倍、3倍和2.4倍。此外，0.5 mM MeJA处理后甜罗勒甲醇提取物中一个未鉴定的HPLC峰比对照高4.3倍。
