Essential oil from Ocimum basilicum (Omani basil)

A desert crop

Ahmed Yahya Al-Maskri, Muhammad Asif Hanif, Masoud Yahya Al-Maskari, Alfie Susan Abraham, Jamal Nasser Al-sabahi, Omar Al-Mantheri

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1487-1490
Number of pages4
JournalNatural Product Communications
Volume6
Issue number10
Publication statusPublished - 2011

Fingerprint

Ocimum basilicum
basil
Volatile Oils
deserts
essential oils
crops
oils
Oils
Antioxidants
Penicillium italicum
Rhizopus stolonifer
food preservatives
Rhizopus
farnesene
geraniol
Aspergillus niger
winter
Penicillium
Food Industry
Aspergillus fumigatus

Keywords

  • Antifungal
  • Antioxidant
  • Essential oil
  • GC-MS
  • Lamiaceae
  • Ocimum basilicum
  • Omani basil

ASJC Scopus subject areas

  • Drug Discovery
  • Pharmacology
  • Complementary and alternative medicine
  • Plant Science

Cite this

Al-Maskri, A. Y., Hanif, M. A., Al-Maskari, M. Y., Abraham, A. S., Al-sabahi, J. N., & Al-Mantheri, O. (2011). Essential oil from Ocimum basilicum (Omani basil): A desert crop. Natural Product Communications, 6(10), 1487-1490.

Essential oil from Ocimum basilicum (Omani basil) : A desert crop. / Al-Maskri, Ahmed Yahya; Hanif, Muhammad Asif; Al-Maskari, Masoud Yahya; Abraham, Alfie Susan; Al-sabahi, Jamal Nasser; Al-Mantheri, Omar.

In: Natural Product Communications, Vol. 6, No. 10, 2011, p. 1487-1490.

Research output: Contribution to journalArticle

Al-Maskri, AY, Hanif, MA, Al-Maskari, MY, Abraham, AS, Al-sabahi, JN & Al-Mantheri, O 2011, 'Essential oil from Ocimum basilicum (Omani basil): A desert crop', Natural Product Communications, vol. 6, no. 10, pp. 1487-1490.
Al-Maskri AY, Hanif MA, Al-Maskari MY, Abraham AS, Al-sabahi JN, Al-Mantheri O. Essential oil from Ocimum basilicum (Omani basil): A desert crop. Natural Product Communications. 2011;6(10):1487-1490.
Al-Maskri, Ahmed Yahya ; Hanif, Muhammad Asif ; Al-Maskari, Masoud Yahya ; Abraham, Alfie Susan ; Al-sabahi, Jamal Nasser ; Al-Mantheri, Omar. / Essential oil from Ocimum basilicum (Omani basil) : A desert crop. In: Natural Product Communications. 2011 ; Vol. 6, No. 10. pp. 1487-1490.
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