After calli of sweet and holy basils had been induced, antioxidant contents in those
structures were investigated [10]-[13]. Those previous results illustrated that it was possible
for basil callus to produce antioxidative compounds in vitro. However, during callus initiating
period of lemon basil, there was still rare information on the production of antioxidants.
Therefore, the present research aimed to examine antioxidant components, especially
chlorophyll a, b and β-carotene, in lemon basil callus throughout induction phase.