The assessment of antioxidant potential of Olea europaea and Ocimum basilicum and their comparative and combine study

Many chronic diseases, such as cancer and diabetes, are connected to the negative consequences of reactive oxygen species (ROS). Ocimum basilicum or basil is a plant that is high in eugenol and vitamin K and is recognized for its antioxidant qualities. Research has indicated that basil possesses strong anticancer properties, impacting multiple biological processes like autophagy, cell cycle regulation, inflammation management, apoptosis, and metastasis suppression. Analogously, Olea europaea (olive) is acknowledged for its hypotensive, anti-inflammatory, and antioxidant characteristics. Because of their anticancer properties, the polyphenols included in olive leaves have demonstrated therapeutic efficacy against specific forms of cancer. At doses of 100, 500, and 1000 µg/mL, respectively, the Olea europaea extract demonstrated dose-dependent antioxidant activity with scavenging rates of 45%, 66%, and 83%. At the same concentrations, the Ocimum basilicum methanolic extract demonstrated antioxidant action as well, with scavenging rates of 11%, 43%, and 49%. Notably, both plants’ methanolic extracts showed increased antioxidant activity when combined. At doses of 100, 500, and 1000 µg/mL, the combined extracts demonstrated scavenging activities of 42%, 49%, and 71% using the DPPH free radical scavenging assay. This study's main goal is to assess the combined antioxidant capacity of methanolic extracts made from the leaves of Ocimum basilicum and Olea europaea. The results indicate that Ocimum basilicum and Olea europaea combination therapy considerably suppresses DPPH free radicals. With potential therapeutic effects, this combined therapy may be instrumental in scavenging free radicals that lead to the development of cancer.