Biochemical assessment of basil (Ocimum basilicum L.) cultivars for processing

Eight cultivars of basil were screened for phenolic compounds, polyphenoloxidase (PPO) and peroxidase (POD) activities. All cultivars showed the same phenolic pattern, but in some of them, different amounts of phenolic compounds were found. A reduction of phenolic content and of enzymatic activities was observed after two-month storage of the frozen product. The cv. `Napoletano` (lettuce-leaf type) showed very low values of PPO and POD activities, which remain almost constant during the cold storage; therefore it is suggested for processing.