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Phenolics and Antioxidant Capacity of Basil (Ocimum basilicum L.) Genotypes Across Locations and Developmental Stages.

Plant foods for human nutrition (Dordrecht, Netherlands) - 13 May 2026

Zorlu Adem, Telci İsa, Elmastaş Mahfuz, Kaçar Oya, Aytaç Zehra, Genç Nusret, Kayır Ömer

Abstract excerpt

Basil (Ocimum basilicum L.) is a globally consumed herb whose hydroxycinnamic acid esters and flavonoids contribute to dietary antioxidant intake. This study aimed to characterise the phenolic composition, antioxidant capacity, and developmental-stage variability of twelve Turkish basil genotypes grown across three ecologically contrasting sites. Twelve genotypes were evaluated in a two-year field experiment...

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Identifiers

PMID: 42128986
DOI: 10.1007/s11130-026-01512-1
PMCID: PMC13171659

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026.

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