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

Suman BARUA, Kajalika DEWAN, Saiful ISLAM, Suman MOJUMDER, Ovi SİKDER, Rajib SARKAR, Hiroshi HASEGAWA, Ismail M.m. RAHMAN
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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.
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罗勒精油的化学成分、抗氧化和抗菌活性
从生长在孟加拉国Jhum栽培的甜罗勒(Ocimum basilicum L.)中提取的精油(EO)进行化学成分、抗氧化和抗菌活性筛选。jhumm -栽培品种basilicum的EO产量为1.55% (v/w)。EO分析表明,其中香叶醛(35.5%)和顺式柠檬醛(26.2%)含量显著。在2.4 mg mL-1的浓度下,EO对DPPH自由基的抑制率平均为45.7%。EO对革兰氏阳性菌和革兰氏阴性菌(大肠杆菌、伤寒沙门氏菌、霍乱弧菌、金黄色葡萄球菌、蜡样芽孢杆菌和微球菌)均有敏感性,其中对革兰氏阳性菌有显著活性。
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来源期刊
International Journal of Secondary Metabolite
International Journal of Secondary Metabolite Biochemistry, Genetics and Molecular Biology-Biotechnology
CiteScore
1.40
自引率
0.00%
发文量
28
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