TY - JOUR
T1 - Essential oil from Ocimum basilicum (Omani basil)
T2 - A desert crop
AU - Al-Maskri, Ahmed Yahya
AU - Hanif, Muhammad Asif
AU - Al-Maskari, Masoud Yahya
AU - Abraham, Alfie Susan
AU - Al-sabahi, Jamal Nasser
AU - Al-Mantheri, Omar
PY - 2011/10
Y1 - 2011/10
N2 - The focus of the present study was on the influence of season on yield, chemical composition, antioxidant and antifungal activities of Omani basil (Ocimum basilicum) oil. The present study involved only one of the eight Omani basil varieties. The hydro-distilled essential oil yields were computed to be 0.1%, 0.3% and 0.1% in the winter, spring and summer seasons, respectively. The major components identified were L- linalool (26.5 - 56.3%), geraniol (12.1 - 16.5%), 1,8-cineole (2.5 - 15.1%), ρ-allylanisole (0.2 - 13.8%) and DL-limonene (0.2 - 10.4%). A noteworthy extra component was β- farnesene, which was exclusively detected in the oil extracted during winter and spring at 6.3% and 5.8%, respectively. The essential oil composition over the different seasons was quite idiosyncratic, in which the principal components of one season were either trivial or totally absent in another. The essential oil extracted in spring exhibited the highest antioxidant activity (except DPPH scavenging ability) in comparison with the oils from other seasons. The basil oil was tested against pathogenic fungi viz. Aspergillus niger, A. fumigatus, Penicillium italicum and Rhizopus stolonifer using a disc diffusion method, and by determination of minimum inhibitory concentration. Surprisingly high antifungal values were found highlighting the potential of Omani basil as a preservative in the food and medical industries.
AB - The focus of the present study was on the influence of season on yield, chemical composition, antioxidant and antifungal activities of Omani basil (Ocimum basilicum) oil. The present study involved only one of the eight Omani basil varieties. The hydro-distilled essential oil yields were computed to be 0.1%, 0.3% and 0.1% in the winter, spring and summer seasons, respectively. The major components identified were L- linalool (26.5 - 56.3%), geraniol (12.1 - 16.5%), 1,8-cineole (2.5 - 15.1%), ρ-allylanisole (0.2 - 13.8%) and DL-limonene (0.2 - 10.4%). A noteworthy extra component was β- farnesene, which was exclusively detected in the oil extracted during winter and spring at 6.3% and 5.8%, respectively. The essential oil composition over the different seasons was quite idiosyncratic, in which the principal components of one season were either trivial or totally absent in another. The essential oil extracted in spring exhibited the highest antioxidant activity (except DPPH scavenging ability) in comparison with the oils from other seasons. The basil oil was tested against pathogenic fungi viz. Aspergillus niger, A. fumigatus, Penicillium italicum and Rhizopus stolonifer using a disc diffusion method, and by determination of minimum inhibitory concentration. Surprisingly high antifungal values were found highlighting the potential of Omani basil as a preservative in the food and medical industries.
KW - Antifungal
KW - Antioxidant
KW - Essential oil
KW - GC-MS
KW - Lamiaceae
KW - Ocimum basilicum
KW - Omani basil
UR - http://www.scopus.com/inward/record.url?scp=80655125265&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=80655125265&partnerID=8YFLogxK
U2 - 10.1177/1934578x1100601020
DO - 10.1177/1934578x1100601020
M3 - Article
C2 - 22164790
AN - SCOPUS:80655125265
SN - 1934-578X
VL - 6
SP - 1487
EP - 1490
JO - Natural Product Communications
JF - Natural Product Communications
IS - 10
ER -