Ocimum tenuiflorum L. and Ocimum basilicum L., two spices of Lamiaceae family with bioactive essential oils

Piras, Alessandra; Gonçalves, María José; Alves, J. Maia; Falconieri, Danilo; Porcedda, Silvia; Maxia, Andrea; Salgueiro, Lígia

doi:10.1016/j.indcrop.2018.01.024

Cited by 56 publications

(30 citation statements)

References 52 publications

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“…These oils inhibited the biofilm formation and preformed biofilm disruption by microorganisms[14]. Essential oils of eight accessions of Ocimum spp.…”

mentioning

confidence: 98%

Seasonal Study of Methyleugenol Chemotype of Ocimum campechianum Essential Oil and Its Fungicidal and Antioxidant Activities

Figueiredo

Silva

Nascimento

et al. 2018

Natural Product Communications

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Ocimum species (Lamiaceae) have aroused great interest to the scientific community with respect to different biological properties attributed to their essential oils. The seasonal variation and antioxidant and fungical activities were carried out for the essential oil of Ocimum campechianum. Its essential oil showed an excellent yield (0.5-5.3%) throughout the season. The essential oils of leaves/stems and inflorescences were analyzed by GC and GC-MS to identify their volatile constituents and associate them with the antioxidant and antifungal activities. Methyleugenol was the main component in the leaves/stems (80.0-87.0%) and inflorescences (75.3-83.5%). The essential oil and the methyleugenol standard showed low antioxidant activity (<40%) against DPPH radical, but high antifungal activity against Fusarium oxysporum and Colletotrichum gossypii phytopatogens as well as the mycelial growth and spore germination of the fungi. The high levels of methyleugenol coupled with good fungicidal activity give great agroindustrial potential to this Ocimum species.

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“…These oils inhibited the biofilm formation and preformed biofilm disruption by microorganisms[14]. Essential oils of eight accessions of Ocimum spp.…”

mentioning

confidence: 98%

Seasonal Study of Methyleugenol Chemotype of Ocimum campechianum Essential Oil and Its Fungicidal and Antioxidant Activities

Figueiredo

Silva

Nascimento

et al. 2018

Natural Product Communications

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“…Chemical structures of some phenolic compounds found in basil are shown in Figure 3. The major components of Ocimum basilicum are linalool (35.1%), eugenol (20.7%) and 1,8-cineole (9.9%) (Piras et al 2018). Juliani and Simon (2002) quantified the total phenolic content in milligram gallic acid equivalents per gram dry weight of nine basil cultivars, namely cinnamon basil (35.6), dark opal basil (126.2), holy basil (51.1), Italian large leaf basil (62.9), sweet dany lemon basil (55.8), osmin purple basil (81.7), purple ruffles basil (92.6), red rubin basil (95.1), and sweet basil (55.7).…”

Section: Basilmentioning

confidence: 99%

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

Shahidi¹,

Hossain²

2018

JFB

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Spices have broadly been used as food flavoring and folk medicine since ancient times. Numerous phytochemicals have been identified in spices, namely thymol (ajowan and thyme), anethole (aniseed), piperine (black pepper), capsaicin (capsicum), cinnamaldehyde (cinnamon), eugenol (clove), linalool (coriander), sabinene (curry leaf), limonene (dill seed), estragole (fennel seed), allicin (garlic), gingerol (ginger), safranal (saffron), and curcumin (turmeric), among others. The antioxidants in spices are very effective and also render anti-mutagenic, cardioprotective, anti-inflammatory, and anti-cancer properties. Apart from their antioxidant efficacy, spices, particularly their essential oils possess strong antimicrobial activity against bacteria, fungi, yeasts, and microbial toxins synthesis. In this contribution, a summary of the most relevant and recent findings on phytochemical composition and antioxidant properties of spices has been compiled and discussed. The content of phenolic acids, flavonoids, tannins, glycosides, steroids, and terpenoids in different spices are summarized. In addition, the beneficial effects of spices in food preservation and in health promotion and disease risk reduction are briefly described.

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“…Moreover, the extensive use of a limited number of antifungal agents, particularly azoles, has conducted to the emergence of resistant strains, a problem of growing concern. For dermal candidiasis, the relapse is highly frequent [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…In this context, the development of novel antifungal agents for the management of this pathogen represents not only a greatest challenge but also an urgent need for medicine [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

NADES-mediated folk plant extracts as novel antifungal agents against Candida albicans

Espino

Solari

Fernández

et al. 2019

Journal of Pharmaceutical and Biomedical Analysis

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Ocimum tenuiflorum L. and Ocimum basilicum L., two spices of Lamiaceae family with bioactive essential oils

Cited by 56 publications

References 52 publications

Seasonal Study of Methyleugenol Chemotype of Ocimum campechianum Essential Oil and Its Fungicidal and Antioxidant Activities

Seasonal Study of Methyleugenol Chemotype of Ocimum campechianum Essential Oil and Its Fungicidal and Antioxidant Activities

Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion

NADES-mediated folk plant extracts as novel antifungal agents against Candida albicans

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