Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations
Abstract
Chemical composition, antioxidant and antimicrobial activities of the essential oils from aerial parts of basil (Ocimum basilicum L.) as affected by four seasonal, namely summer, autumn, winter and spring growing variation were investigated. The hydro-distilled essential oils content ranged from 0.5% to 0.8%, the maximum amounts were observed in winter while minimum in summer. The essential oils consisted of linalool as the most abundant component (56.7-60.6%), followed by epi-α-cadinol (8.6-11.4%), α-bergamotene (7.4-9.2%) and γ-cadinene (3.2-5.4%). Samples collected in winter were found to be richer in oxygenated monoterpenes (68.9%), while those of summer were higher in sesquiterpene hydrocarbons (24.3%). The contents of most of the chemical constituents varied significantly (p<0.05) with different seasons. The essential oils investigated, exhibited good antioxidant activity as measurements by DPPH free radical-scavenging ability, bleaching β-carotene in linoleic acid system and inhibition of linoleic acid oxidation. Evaluation of antimicrobial activity of the essential oils and linalool, the most abundant component, against bacterial strains: Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pasteurella multocida and pathogenic fungi Aspergillus niger, Mucor mucedo, Fusarium solani, Botryodiplodia theobromae, Rhizopus solani was assessed by disc diffusion method and measurement of determination of minimum inhibitory concentration. The results of antimicrobial assays indicated that all the tested microorganisms were affected. Both the antioxidant and antimicrobial activities of the oils varied significantly (p<0.05), as seasons changed.
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Differences in essential oil composition of Annona muricata leaf and fruit pulp between this and other works may be attributed to seasonal, environmental, genetic, geographical, chemotypic, maturation, or nutritional factors.
“The differences in essential oil compositions of Annona muricata leaf and fruit pulp in this and other works may be attributed to one or any combination of these elements.”
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- Authors
- Hussain, A. I., Anwar, F., Hussain Sherazi, S. T., & Przybylski, R.
- Affiliations
- University of Agriculture Faisalabad (PK)
- University of Lethbridge (CA)
- Corresponding author
- Anwar, Farooq
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2008-06
- Volume
- 108
- Issue
- 3
- Pages
- 986-995
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2087333481
- Cited by
- 1,131
- References
- 37
- Citations by year
- 2026: 38 · 2025: 47 · 2024: 67 · 2023: 98 · 2022: 95 · 2021: 86 · 2020: 87 · 2019: 75 · 2018: 79 · 2017: 78 · 2016: 74 · 2015: 74 · 2014: 68 · 2013: 45 · 2012: 43
- FWCI
- 41.14
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Insect Pest Control Strategies
- Health Sciences › Medicine › Complementary and alternative medicine › Phytochemicals and Medicinal Plants
- Keywords
- Ocimum basilicum, essential oils, seasonal variation, chemical composition, linalool, oxygenated monoterpenes, sesquiterpene hydrocarbons, antioxidant activity, antimicrobial activity, Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pasteurella multocida, Aspergillus niger, Lasiodiplodia theobromae, minimum inhibitory concentration, DPPH radical scavenging, β-carotene bleaching
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