Cited by 1,131Essential Oils and Antimicrobial ActivityInsect Pest Control StrategiesPhytochemicals and Medicinal Plants

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Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations

Hussain, Abdullah Ijaz, Anwar, Farooq, Hussain Sherazi, Syed Tufail, Przybylski, Roman·2008·Food Chemistry

DOI 10.1016/j.foodchem.2007.12.010

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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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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
ORCID: Hussain, Abdullah Ijaz
Anwar, Farooq
Przybylski, Roman
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2008-06
Volume: 108
Issue: 3
Pages: 986-995
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2007.12.010
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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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Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations

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