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

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

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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Research works printed but not linked: 2

  1. Da-Silva, 2003, Content and composition of basil essential oil at two different hours in the day and two seasons, Revista Brasileira de Plantas Medicinais, 6, 33
  2. Gurbuz, 2006, Effect of diurnal variability on essential oil composition of sweet basil (Ocimum basilicum L.), Asian Journal of Chemistry, 18, 285

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Metadata

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
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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