Essential oil characterization of Ocimum basilicum and Syzygium aromaticum free and complexed with β-cyclodextrin. Determination of its antioxidant, antimicrobial, and antitumoral activities

Abstract A supercritical fluid chromatographic method combined with Fourier-transform infrared spectroscopy detection (SFC–FTIR) was developed for determination of varietal differences in essential oil constituents in hops (Humulus lupulus). Infrared spectra (IR) of the major constituents of essential oil of hops were taken as films deposited on AgCl discs and compared with those obtained after chromatographic separation in the IR flow-cell with supercritical carbon dioxide (scCO2). Spectra from AgCl discs were comparable to those in scCO2, but in scCO2 most of the bands appeared approximately 8–10 cm−1 to higher wave numbers. Open-tubular SFC–FTIR analysis of the essential oil of 4 different hop varieties was performed. The SFC–FTIR chromatograms showed differences in the location and relative intensity of the peaks depending on the variety, which was further confirmed by consideration of their FTIR spectra.

Download Full-text

Essential Oil from Ocimum basilicum (Omani Basil): A Desert Crop

Natural Product Communications ◽

10.1177/1934578x1100601020 ◽

2011 ◽

Vol 6 (10) ◽

pp. 1934578X1100601 ◽

Cited By ~ 2

Author(s):

Ahmed Yahya Al-Maskri ◽

Muhammad Asif Hanif ◽

Masoud Yahya Al-Maskari ◽

Alfie Susan Abraham ◽

Jamal Nasser Al-sabahi ◽

...

Keyword(s):

Essential Oil ◽

Pathogenic Fungi ◽

Essential Oil Composition ◽

Ocimum Basilicum ◽

Diffusion Method ◽

Oil Composition ◽

Different Seasons ◽

Dpph Scavenging ◽

Basil Oil

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.

Download Full-text