Chemical Composition, Antioxidant and Antimicrobial Activity of Basil (Ocimum basilicum L.) Essential Oil

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“…Essential oil of O. americanum in which monoterpenoid linalool is predominant component revealed the weakest antioxidant property. Similar results were obtained in the investigation with the antioxidant activity of Hyssopus officinalis and O. americanum essential oils [5,20] which were dominated the monoterpenoids. However, it was established in the investigations in vivo that monoterpenoids are generally more lipophilic іn the comparison to most aromatic compounds.…”

“…Similar differences in properties of synthetic and natural antioxidants have been established by Brand-Williams et al [18] Scientists [17,19,20] discuss the optimal measurement time of the absorbance for DPPH method because some plant compounds react progressively with reaching a steady state during 2-6 h. The measurement of absorbance using the Ocimum basilicum essential oil was carried after 90 min from the beginning of the reaction. [20] Described features of the time interval choices for measuring antioxidant activity create difficulties in comparing the obtained results. At the same time, our research [ Figure 2] indicates the possibility of these measurements at 30 min after starting of the reaction when the decrease in the absorbance is practically complete.…”

Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review

“…It has been used in treatment of diseases such as anxiousness, pyrexia, infections, arthropod stings, stomach aches, coughs, headaches and constipation; [60][61][62] it can also control and decrease the blood glucose, [61] with anti-spasmodic and anti-diabetic properties; [63,64] anti-bacterial, anti-fungal and anti-oxidant activities have been also showed in former studies. [65,66] The most important medicinal characteristics of eugenol are anti-fungal, nematocide and anti-bacterial effects against food-borne pathogenic bacteria. [67,68] Extract ethanol of basil leaves can decrease blood glucose and advanced glycation end products in diabetic rats.…”

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

“…Enhancement of antioxidant activity during fermentation is mainly ascribed to the release of bioactive compounds by LAB (Hur et al, 2014), and the addition of basil can increase the functional properties of dairy products (Mosiyani et al, 2017). Basil could be used in the food industry as a safer alternative to synthetic antioxidants (Stanojevic et al, 2017).…”

“…Increasing demand from consumers to use food products without preservatives or with natural preservatives has compelled food industries to use preservatives of herbal and microbial origin instead of artificial preservatives (Gouvea et al, 2017;Khorshid-10867 ian et al, 2017). Basil (Ocimum basilicum L.) belongs to the Lamiaceae family of herbs, which, in addition to being used as a spice, is medicinally known as a powerful antibacterial, antimutagenic, and chemopreventive agent (Stanojevic et al, 2017). These plants are considered to be a rich source of essential oils that have biological activity and use in different areas of human activity (Avetisyan et al, 2017).…”