Chemical composition, antioxidant, and antimicrobial activities of Bangladesh-origin Jhum-cultivar basil (Ocimum basilicum L.) essential oil

Abstract

Essential oil (EO) from the sweet basil (Ocimum basilicum L.) grown in the Jhum cultivations located in Bangladesh was screened for chemical composition, antioxidant, and antimicrobial activities. EO yield from the Jhum-cultivar O. basilicum was 1.55% (v/w). Analysis of EO indicated the presence of several bioactive compounds, among which Geranial (35.5%) and cis-citral (26.2%) are of significant content. The EO showed antioxidant activities inhibiting DPPH radical with a mean value of 45.7% at 2.4 mg mL–1 of EO. The EO has susceptibility against Gram-positive and Gram-negative bacteria (Escherichia coli, Salmonella Typhi, Vibrio cholerae, Staphylococcus aureus, Bacillus cereus, and Micrococcus spp.), with a notable activity against the Gram-positive bacteria.

Keywords

• Essential oil
• Sweet basil
• Jhum-cultivar
• Antimicrobial activity
• Antioxidant properties

Supporting Institution

Fukushima University, Japan; Japan Society for the Promotion of Science

Project Number

I-22-09; 21K12287

Thanks

The study was supported by grants from (a) Environmental Radioactivity Research Network Center at Fukushima University, Japan (I-21-07 and I-22-09), (b) Research and Publication Cell at University of Chittagong, Bangladesh (6751/GaBey/Pori/Proka/Doptor/CU/2019), and (c) Grants-in-Aid for Scientific Research (21K12287) from the Japan Society for the Promotion of Science.

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