Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia
2015
Аутори:
Beatovic, DamirKrstić Milošević, Dijana
Trifunovic, Snezana
Šiljegović, Jovana D.
Glamočlija, Jasmina
Ristic, Mihailo
Jelacic, Slavica
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
This study evaluated the chemical composition, antioxidant and
antimicrobial activities of the essential oils of twelve Ocimum
basilicum L. cultivars grown in Serbia. The essential oils were obtained
by hydrodistillation and analyzed by gas chromatography-flame ionization
detection and GC-mass spectrometry. The oil yields ranged from 0.65 to
1.90 \%. A total of 75 compounds were identified as constituents of
analyzed essential oils. GC/MS analyses revealed that a majority of the
examined basil cultivars belonged to the ``linalool chemotype{''}. The
results of the DPPH assay showed a very high antioxidant capacity of the
basil oils, which was especially high for Blue Spice cultivar (IC50 =
0.03 mu g/mL). Significant antimicrobial activity was shown for all the
tested oils. Essential oil of Compact cultivar was the most active
against the bacterium Micrococcus flavus, with an MIC value of 0.009 mu
g/mL while Osmin cultivar exhibited the strongest antifungal activity
with MIC values ranging from 0.08-1.07 mu g/mL. All the examined
essential oils showed a 10-to 100-fold greater ability to inhibit fungal
growth compared to commercial antifungal agents.