A review on phytochemical and pharmacological properties of Holy basil (Ocimum sanctum L.)

Singh, Deepika; Chaudhuri, P. K.

doi:10.1016/j.indcrop.2018.03.048

Cited by 145 publications

(86 citation statements)

References 91 publications

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“…The active chemical components of essential oil from Ocimum spp. plants are estragole (methyl chavicol), eugenol, and methyl eugenol [ 11 , 32 , 33 ]. Dighe et al [ 34 ] advised that UV spectrum of eugenol gave the maximum absorption at 220 – 230 nm and a smaller peak at 278 nm which agree with our results.…”

Section: Resultsmentioning

confidence: 99%

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Tangpao

Chung

Sommano

2018

Foods

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The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.

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Section: Resultsmentioning

confidence: 99%

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Tangpao

Chung

Sommano

2018

Foods

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“…Saponins have a wide spectrum of action, due to their toxicity to various insect. 18 According to Singh and Chaudhuri, 19 the composition of O. sanctum extract is complex which comprises 60 active chemical compounds composed of phenolics, flavonoids, phenylpropanoids, terpenoids, fatty acid derivatives, essential oil, fixed oil, and steroids. The O. sanctum extract also has activity as a mosquitocidal.…”

Section: Resultsmentioning

confidence: 99%

Activity of Ocimum sanctum Leaf Extract against Aedes aegypti Larvae: Midgut Histopathological Alteration

et al. 2019

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Ekstrak tumbuhan dapat digunakan sebagai biolarvasida untuk membunuh larva Aedes aegypti, di antaranya adalah ekstrak daun Ocimum sanctum. Tujuan penelitian ini adalah menganalisis efek ekstrak metanol daun O. sanctum pada larva Ae. aegypti dan perubahan pada midgut-nya. Penelitian ini menggunakan desain eksperimental. Ekstrak daun O. Sanctum dibuat dengan metode evaporasi dan dibuat pada konsentrasi 0,1%, 0,25%, 0,5%, 0,75%, dan 1%. Percobaan diulang sebanyak 4 kali pada setiap konsentrasi. Pengamatan jumlah larva mati dilakukan setelah 24 jam perlakuan. Berdasarkan hasil pengamatan histopatologi, terdapat kerusakan pada jaringan epitel midgut larva Ae. aegypti. Nilai LC50 ekstrak daun O. sanctum sebesar 0,66%, sedangkan nilai LC90 yang diperoleh sebesar 1,38%. Hasil menunjukkan bahwa untuk membunuh larva Ae. aegypti hingga 90% dari jumlah larva, dibutuhkan konsentrasi ekstrak lebih dari 1%.

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“…These phytochemicals are often referred to as phytonutrients, and they are natural bioactive compounds that can be found in foods like vegetables, fruit, whole grain products, nuts and seeds, legumes, tea and dark chocolate. Although there are tens of thousands of phytochemicals in plants, only a small number have been purified and studied (Cao et al 2017;Singh and Chaudhuri 2018). Due to their potential benefits, scientific evaluation of various pharmacological effects of phytochemicals has increased throughout the world more recently.…”

Section: Phytochemicals For the Prevention Of Biofilm Formationmentioning

confidence: 99%

Anti-adhesion activity of phytochemicals to prevent Campylobacter jejuni biofilm formation on abiotic surfaces

et al. 2020

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Biofilms provide a protective environment for pathogens such as Campylobacter jejuni, the most prevalent foodborne pathogen, and biofilm formation can enhance bacterial survival in hostile environments. Adhesion of bacteria to the different materials of industrial surfaces is the first step in biofilm formation. Modulation of bacterial adhesion and biofilm formation thus represent important targets in alternative control strategies for reduction of pathogens in food-processing environments. With the high prevalence of C. jejuni and the lack of effective control measures, new control strategies are needed to block adhesion and biofilm formation on food contact surfaces in the food industry, with a focus here on natural antimicrobial phytochemicals. Plants remain a poorly recognized yet vast source of such antimicrobials. Valuable phytochemicals can be obtained directly from plant materials but also from agro-food by-products and waste materials. These materials represent a source of important plant bioactive phytochemicals that are effective for prevention of bacterial adhesion. In this review, we will focus on the anti-adhesion activities of phytochemicals targeted against C. jejuni, on the appropriate methodologies to determine anti-adhesion effects of phytochemicals, on the mechanisms of C. jejuni adhesion, and thus possible targets for reduction and control of this foodborne pathogen in food processing environments.

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A review on phytochemical and pharmacological properties of Holy basil (Ocimum sanctum L.)

Cited by 145 publications

References 91 publications

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Activity of Ocimum sanctum Leaf Extract against Aedes aegypti Larvae: Midgut Histopathological Alteration

Anti-adhesion activity of phytochemicals to prevent Campylobacter jejuni biofilm formation on abiotic surfaces

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