DBPapers
DOI: 10.5593/sgem2017H/63/S25.020

CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF BASIL ESSENTIAL OIL

C. Jianu, C. Misca, D. Stoin, G. Bujanca, A.T. Gruia
Thursday 23 November 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgemviennagreen.org, SGEM2017 Vienna GREEN Conference Proceedings, ISBN 978-619-7408-29-4 / ISSN 1314-2704, 27 - 29 November, 2017, Vol. 17, Issue 63, 155-160 pp; DOI: 10.5593/sgem2017H/63/S25.020

ABSTRACT

Ocimum basilicum L. (Lamiaceae) is a spice plant frequently cultivated in Romania with application in food flavoring and preservation, pharmaceutical products and alternative medicine. The purpose of this study was to determine the chemical composition and antioxidant effectiveness of the essential oil of Ocimum basilicum grown in Romania. The basil inflorescences (fresh plant material) was used for the extraction of essential oil. The essential oil was isolated with a yield of 0.52% (v/m) by steam distillation. Gas chromatography coupled with mass spectrometry investigation identified as major components in the analyzed sample linalool (33.96%), alpha-bergamotene (10.93%) and beta-cubebene (12.23%). The antioxidant activity of the essential oil of Ocimum basilicum was evaluated in vitro by the DPPH assay (IC50 24.13 ± 0.17 μg/mL), BHA was used as a positive control. The results obtained contribute to future studies to identify new natural sources of antioxidants as a safe and viable alternative to reduce the use of synthetic additives.

Keywords: basil, essential oil, DPPH, antioxidant activity