In the present study basil (Ocimum basilicum L.) was
selected as model food matrices as it is one of the most common
herbs consumed as spice and is a rich source of phenolic
compounds especially phenolic acids (like rosmarinic acid,
chicoric acid, vanillic acid, p-coumaric acid, benzoic acid,
hydroxybenzoic acid, syringic acid, ferulic acid, protocatechuic
acid, caffeic acid and gentisic acid), flavonol-glycosides and
anthocyanins