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Composition and functional properties of the essential oil of amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils.
J Agric Food Chem. 2004 Jun 02; 52(11):3486-91.JA

Abstract

Wild Amazonian basil Ocimum micranthum Willd. (O. campechianum Mill.) Labiatae essential oil was analyzed by GC and GC-MS: 31 compounds were identified. The main components were eugenol (46.55 +/- 5.11%), beta-caryophyllene (11.94 +/- 1.31%), and beta-elemene (9.06 +/- 0.99%), while a small amount of linalool (1.49 +/- 0.16%) was detected. The oil was tested for its in vitro food-related biological activities and compared with common basil Ocimum basilicum and Thymus vulgaris commercial essential oils. Radical scavenging activity was evaluated employing 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The oil exerted a good capacity to act as a nonspecific donor of hydrogen atoms or electrons when checked in the diphenylpicrylhydrazyl assay, quenching 76,61 +/- 0.33% of the radical, with values higher than those reported by reference oils. In the beta-carotene bleaching test, the oil provided an antioxidant efficacy comparable with that of O. basilicum and T. vulgaris essential oils. These data were confirmed by photochemiluminescence, where the oil showed a remarkable antioxidant capacity (2.39 +/- 0.1), comparable to that of Trolox and vitamin E, and higher than the other essential oils. Antibacterial activity of O. micranthum essential oil was evaluated against Gram positive and Gram negative bacterial strains. The oil showed a dose-dependent antifungal activity against pathogenic and food spoiling yeasts.

Authors+Show Affiliations

Dipartimento delle Risorse Naturali e Culturali, Università degli Studi di Ferrara, C.so Porta Mare 2, I-44100 Ferrara, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15161220

Citation

Sacchetti, Gianni, et al. "Composition and Functional Properties of the Essential Oil of Amazonian Basil, Ocimum Micranthum Willd., Labiatae in Comparison With Commercial Essential Oils." Journal of Agricultural and Food Chemistry, vol. 52, no. 11, 2004, pp. 3486-91.
Sacchetti G, Medici A, Maietti S, et al. Composition and functional properties of the essential oil of amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils. J Agric Food Chem. 2004;52(11):3486-91.
Sacchetti, G., Medici, A., Maietti, S., Radice, M., Muzzoli, M., Manfredini, S., Braccioli, E., & Bruni, R. (2004). Composition and functional properties of the essential oil of amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils. Journal of Agricultural and Food Chemistry, 52(11), 3486-91.
Sacchetti G, et al. Composition and Functional Properties of the Essential Oil of Amazonian Basil, Ocimum Micranthum Willd., Labiatae in Comparison With Commercial Essential Oils. J Agric Food Chem. 2004 Jun 2;52(11):3486-91. PubMed PMID: 15161220.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Composition and functional properties of the essential oil of amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils. AU - Sacchetti,Gianni, AU - Medici,Alessandro, AU - Maietti,Silvia, AU - Radice,Matteo, AU - Muzzoli,Mariavittoria, AU - Manfredini,Stefano, AU - Braccioli,Elena, AU - Bruni,Renato, PY - 2004/5/27/pubmed PY - 2004/7/10/medline PY - 2004/5/27/entrez SP - 3486 EP - 91 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 11 N2 - Wild Amazonian basil Ocimum micranthum Willd. (O. campechianum Mill.) Labiatae essential oil was analyzed by GC and GC-MS: 31 compounds were identified. The main components were eugenol (46.55 +/- 5.11%), beta-caryophyllene (11.94 +/- 1.31%), and beta-elemene (9.06 +/- 0.99%), while a small amount of linalool (1.49 +/- 0.16%) was detected. The oil was tested for its in vitro food-related biological activities and compared with common basil Ocimum basilicum and Thymus vulgaris commercial essential oils. Radical scavenging activity was evaluated employing 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The oil exerted a good capacity to act as a nonspecific donor of hydrogen atoms or electrons when checked in the diphenylpicrylhydrazyl assay, quenching 76,61 +/- 0.33% of the radical, with values higher than those reported by reference oils. In the beta-carotene bleaching test, the oil provided an antioxidant efficacy comparable with that of O. basilicum and T. vulgaris essential oils. These data were confirmed by photochemiluminescence, where the oil showed a remarkable antioxidant capacity (2.39 +/- 0.1), comparable to that of Trolox and vitamin E, and higher than the other essential oils. Antibacterial activity of O. micranthum essential oil was evaluated against Gram positive and Gram negative bacterial strains. The oil showed a dose-dependent antifungal activity against pathogenic and food spoiling yeasts. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15161220/Composition_and_functional_properties_of_the_essential_oil_of_amazonian_basil_Ocimum_micranthum_Willd__Labiatae_in_comparison_with_commercial_essential_oils_ L2 - https://doi.org/10.1021/jf035145e DB - PRIME DP - Unbound Medicine ER -