ArticleACS omega2025
Plant Maturity Differentially Affects the Phenolic Composition and Antioxidant Properties of Green Basil (
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Antioxidant Properties and Bioactive Compounds of Oregano, Sage, Basil, Rosemary, and Herbal Mixtures.Antioxidants (Basel, Switzerland) · 2026Article
- Phenolics and Antioxidant Capacity of Basil (Ocimum basilicum L.) Genotypes Across Locations and Developmental Stages.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Basil is an aromatic herb of culinary importance as well as a rich source of phenolic compounds, secondary plant metabolites with strong antioxidant properties that are associated with dietary health benefits. Although basil is cultivated worldwide, little is known about how its phytochemical content changes as the plant matures, information that is useful to identify harvest strategies that maximize the herb's nutritional value. Therefore, the aim of this study was to determine the effects of plant development on the phenolic composition and antioxidant properties of three green basil cultivars (Genovese, Spicy, and Tuscany) that were harvested weekly throughout the vegetative stage. Average total phenolic content (TPC), individual phenolic acid concentrations, and antioxidant capacity values showed significant cultivar × plant maturity interactions, indicating that these properties change with plant growth in genotype-specific ways. TPC values and the concentrations of rosmarinic, caffeic, and caftaric acids generally increased as basil plants matured. Caffeic acid had the highest concentrations (0.71-5.00 mg/100 g dry weight, depending on the cultivar) and levels correlated strongly with basil height (
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Registered trials
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