Leafy vegetables play a crucial nutritional role in Benin's diet and produce beneficial effects, particularly their biological activities Benin. The present study aim to investigate the chemical composition and antioxidant potential of Ocimum gratissimum Linn (Lamiaceae). Chemical analysis of the ethanolic extract was carried out to investigate the preliminary phytoconstituents followed by HPLC analysis is performed to quantify the polyphenolic compounds.The antioxidant power of ethanolic extract was carried out by DPPH and FRAP assays.Phytoconstituents screening showed the presence of alkaloids, flavonoids, tannins, anthracenes derivatives, steroids and terpenoids. Total phenolics, flavonoids and tannins content were also evaluated and gave values 56.59 mg GAE/100mg, 13.71 mgQE/100mg and 8.6 mgCE/100mg respectively. Chrysin, isorhamnetine, quercetin, tannic acid, ellargic acid, ferrulic acid, syringic acid, chlorogenic acid and caffeic acid were identified in the sample by U-HPLC method. Antioxidant activity was determined by FRAP assay within range 78.92 to 106.25 mMol AAE/g extract and DPPH assay within the range 05.24 %to 76.59%.Inhibitory concentration 50% higher than those of the molecules pure is 6.175 mg.ml-1.These results are a scientific basis for the empirical use of Ocimum gratissimum.
Key words: Ocimum gratissimum, phytoconstituants, HPLC-Analysis, antioxidant activities
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