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

Authors : Suman Barua, Kajalika Dewan, Saiful Islam, Suman Mojumder, Ovi Sikder, Rajib Sarkar, Hiroshi Hasegawa, Ismail M M Rahman

Pages : 511-524

Doi:10.21448/ijsm.1230316

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Publication Date : 2023-12-01

Article Type : Research Paper

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.
Keywords : Essential oil, Sweet basil, Jhum cultivar, Antimicrobial activity, Antioxidant properties