The antioxidant capacity of white and red holy basil leaves (Ocimum sanctum Linn., white and red
varieties) from fresh markets in Chiang Mai was estimated by three different methods; ferric reducing
antioxidant power (FRAP) assay, improved ABTS radical cation decolorization assay, and DPPH free
radical scavenging activity; together with their total phenolic contents. Water and 95% ethanol ratios of
extraction solvents were also studied, and it was found that 57 and 76% ethanol solvents were more suitable
in this study. All three antioxidant capacity assays showed that red holy basil was higher in antioxidant
capacity than white holy basil (p