The present study was conducted to evaluate the effectiveness of different doses of gamma rays (25, 50, 100, 125 and 150) Gy on antioxidant enzymes and lipid peroxidase (MDA) of Ocimum basilicum L using C⁶⁰ as an irradiation source. Radiation processing increased the total antioxidants of basil, this increase appeared at low doses (125 Gy) as shown in a significant increase in SOD, CAT, POD and MDA values.
Defects in studied parameters increased with increasing gamma doses. Results indicated that the irradiation process can facilitate the utilization of basil as a preservative ingredient in the food and pharmaceutical industry.