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The study focuses on the antioxidant properties of Ocimum citriodurum, revealing that rosmarinic acid is the predominant compound in its hydroalcoholic extract. Utilizing HPLC-MS, researchers identified seven chemical constituents and established an active potential of 0.547 for the extract's antioxidant activity. In vitro tests confirmed its efficacy with a 50% effective concentration of 50.53 mg/L against the DPPH method. Additionally, a Didactic Sequence was developed to teach about bioactive molecules and antioxidants, integrating findings with organic chemistry content.