Changes in antioxidant activity and total phenol content during storage of sweet basil

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The effects of storage temperature on antioxidant activity and total phenolic content were investigated in sweet basil (<I>Ocimum basilicum</I> L.) leaves. Sweet basil leaves were sealed in 0.068mm polyethylene packages and stored at 3°C and 25°C. The leaves stored at 3°C exhibited a higher weight loss and severer chilling injury symptoms in the form of browning than those stored at 25°C. There were slight changes in fresh weight and leaf color during storage at 25°C. Antioxidant activity on the first day of storage decreased markedly regardless of storage temperature, and showed little correlation with total phenolic content. The respiration rate of the leaves stored at 3°C was almost twice as high as that of the leaves stored at 25°C after two days of storage. Neither of the tested storage temperatures prevented the decrease in antioxidant activity after harvest.