Chemical composition, antioxidant, and antimicrobial activities of Bangladesh-origin Jhum-cultivar basil (Ocimum basilicum L.) essential oil-Reference-Cited by-同舟云学术

Chemical composition, antioxidant, and antimicrobial activities of Bangladesh-origin Jhum-cultivar basil (Ocimum basilicum L.) essential oil

Published:2023-12-01 Issue:4 Volume:10 Page:511-524
ISSN:2148-6905
Container-title:International Journal of Secondary Metabolite
language:
Short-container-title:

Author:

BARUA Suman¹^ORCID,DEWAN Kajalika^ORCID,ISLAM Saiful^ORCID,MOJUMDER Suman^ORCID,SİKDER Ovi^ORCID,SARKAR Rajib^ORCID,HASEGAWA Hiroshi²^ORCID,RAHMAN Ismail M.m.³^ORCID

Affiliation:

1. University of Chittagong

2. Kanazawa University

3. Fukushima University

Abstract

Essential oil (EO) from the sweet basil (Ocimum basilicum L.) grown in the Jhum cultivations located in Bangladesh was screened for chemical composition, antioxidant, and antimicrobial activities. EO yield from the Jhum-cultivar O. basilicum was 1.55% (v/w). Analysis of EO indicated the presence of several bioactive compounds, among which Geranial (35.5%) and cis-citral (26.2%) are of significant content. The EO showed antioxidant activities inhibiting DPPH radical with a mean value of 45.7% at 2.4 mg mL–1 of EO. The EO has susceptibility against Gram-positive and Gram-negative bacteria (Escherichia coli, Salmonella Typhi, Vibrio cholerae, Staphylococcus aureus, Bacillus cereus, and Micrococcus spp.), with a notable activity against the Gram-positive bacteria.

Funder

Fukushima University, Japan; Japan Society for the Promotion of Science

Publisher

International Journal of Secondary Metabolite

Subject

Plant Science,Biochemistry,Biophysics,Biotechnology

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