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ORIGINAL ARTICLE
Year : 2019  |  Volume : 9  |  Issue : 8  |  Page : 333-338

Synergistic antioxidant interactions between green tea and Ocimum gratissimum


Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, Punjab, India

Correspondence Address:
Amit Sehgal
Ph.D., Room No. 204, Block 28, Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, Punjab
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/2221-1691.262081

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Objective: To evaluate the antioxidant interactions between aqueous infusions of green tea and Ocimum gratissimum at different ratios. Methods: Antioxidant activities of aqueous infusion of green tea and Ocimum gratissimum (leaves) alone or in combination at various proportions (3:1, 2:1, 1:1, 1:2, 1:3) were determined by DPPH, ABTS, NO and ex-vivo assays including lipid peroxidation and haemolysis. Total phenolic content and flavonoid content was calculated by Folin-Ciocalteu reagent and aluminum chloride colorimetry method, respectively. A correlation study was also conducted between the antioxidant activity and total phenolic/flavonoid content of various infusions. The interactions were analyzed by combination index applying CompuSyn software. Results: Green tea exhibited high radical scavenging ability as compared to Ocimum gratissimum infusion. Combination of green tea and Ocimum gratissimum exhibited moderate antagonism to strong synergistic interaction at various ratios. A strong correlation was found between total phenolic content/total flavonoid content and antioxidant activities of individual infusions (green tea and Ocimum gratissimum). For binary mixture at different ratios, a weak to strong correlation was observed between total phenolic content and antioxidant activity and almost no correlation between total flavonoid content and antioxidant potential. Conclusions: Overall, green tea and Ocimum gratissimum combination (1:1) displayed the highest antioxidant potential and maximum synergism.


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