Evaluation of chemical composition, antioxidant capacity, and antibacterial activity of essential oil from aerial parts of basil (Ocimum basilicum L.) in Yen Bai province, Vietnam
DOI:
https://doi.org/10.55779/nsb17312456Keywords:
aroma, cosmetic, medicinal plant, properties, pharmaceuticalAbstract
This study aimed to investigate the chemical composition and biological activities of essential oil (EO) extracted from the aerial parts of Ocimum basilicum L. grown in Yen Bai province, Vietnam-a region where the properties of basil EO have not yet been characterized. The EO extracted from the aerial parts of Ocimum basilicum L. using gas chromatography–mass spectrometry (GC-MS). A total of 21 chemical constituents were identified, among which estragole was the most abundant compound (84.44%), followed by α-bergamotene (4.47%) and other bioactive compounds. The novelty of this work lies in the fact that basil essential oil from this geographic area may possess distinct chemical and biological characteristics. This study also determined the physicochemical properties (fragrance, acid value, saponification value, freezing point, density, refractive index), antioxidant capacity, and antibacterial ability of this material. It was found to have antioxidant and antibacterial properties, which were determined by DPPH assay and the agar disk diffusion method, respectively. The essential oil from O. basilicum (ObEO) inhibited the growth of gram-positive bacteria: Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 11778), and gram-negative bacteria: Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 25923).
Metrics
References
Ahmed AF, Attia FA, Liu Z, Li C, Wei J, Kang W (2019). Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants. Food Science and Human Wellness 8(3):299-305. https://doi.org/10.1016/j.fshw.2019.07.004
Al Abbasy DW, Pathare N, Al-Sabahi JN, Khan SA (2015). Chemical composition and antibacterial activity of essential oil isolated from Omani basil (Ocimum basilicum Linn.). Asian Pacific Journal of Tropical Disease 5(8):645-649. https://doi.org/10.1016/S2222-1808(15)60905-7
Annaz H, El Fakhouri K, Ben Bakrim W, Mahdi I, EI Bouhssini M, Sobeh M (2023). Bergamotenes: A comprehensive complite of their natural occurrence, biosynthesis, toxicity, therapeutic merits and agricultal applications. Critical Reviews in Food Science and Nutrition 64(21):7343-7362. https://doi.org/10.1080/10408398.2023.2184766
Arawande JO (2018). Comparison of antioxidative potentials of methanol sweet basil (Ocimum basilicum) extract and butylatedhydroxyltoluene on stability of refined soybean oil. Journal of Food Technology and Preservation 2(2):11-16.
Beatovic D, Krstic-Milosevic D, Trifunovic S, Siljegovic J, Glamoclija J, Ristic M, Jelacic S (2015). Chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. Records of Natural Products 9(1):62-75.
Brada M, Khelifa LH, Achour H, Wathelet JP, Lognay G (2011). Essential Oil composition of Ocimum basilicum L. and Ocimum gratissimum L. from Algeria. Journal of Essential Oil Bearing Plants 14(6):810-814. https://doi.org.10.1080/0972060X.2011.10644009
Campos JF, Berteina-Raboin S (2022). Eucalyptol, an all-purpose product. Catalysts 12:48. https://doi.org/10.3390/catal12010048
Cavar S, Maksimovic M (2012). Antioxidant activity of essential oil and aqueous extract of Pelargonium graveolens L’Her. Food Control 23(1):263-267. https://doi.org/10.1016/j.foodcont.2011.07.031
Chousan S, Sharma K, Guleria S (2017). Antimicrobial activity of some essential oils – present status and future perspectives. Medicines 4(3):58. https://doi.org/10.3390/medicines4030058
da Costa RHS, Rocha JE, de Freitas TS, Pereira RLS, Junior FNP, de Oliveira MRC, … de Menezes IRA (2021). Evaluation of antibacterial activity and reversal of the NorA and MepA efflux pump of estragole against Staphylococcus aureus bacteria. Archives of Microbiology 203(6):3551-3555. https://doi.org/10.1007/s00203-021-02347-x
da Silva WMF, Kringel DH, de Souza EJD, da Rosa Zavareze E, Dias ARG (2022). Basil essential oil: Extraction method, chemical composition, biological activity and food applications. Food and Bioprocess Technology 15(1):1-27. https://doi.org/10.1007/s11947-021-02690-3
Fachriyah E, Wibawa PJ, Awaliyah A (2020). Antibacterial activity of basil oil (Ocimum basilicum L) and basil oil nanoemulsion. Journal of Physics: Conference Series 1524:012060. https://doi.org/10.1088/1742-6596/1524/1/012060
Falowo AB, Mukumbo FE, Idamokoro EM, Afolayan AJ, Muchenje V (2019). Phytochemical constituents and antioxidant activity of sweet basil (Ocimum basilicum L.) essential oil on ground beef from boran and nguni cattle. International Journal of Food Science 2019(1):2628747. https://doi.org/10.1155/2019/2628747
Hanif MA, Al-Maskari MY, Al-Maskari A, Al-Shukaili A, Al-Maskari AY, Al-Sabahi JN (2011). Essential oil composition, antimicrobial and antioxidant activities of unexplored Omani basil. Journal of Medicinal Plants Research 5(5):751-757. https://doi.org/10.5897/JMPR.9000575
Hao PM, Quoc LPT (2024). Chemical profile and antimicrobial activity of Ocimum gratissimum L. essential oil from Dak Lak province, Vietnam. Journal of Plant Biotechnology 51(1):50-54. https://doi.org/10.5010/JPB.2024.51.005.050
ISO 1041 (1973). Essential oils - determination of freezing point. Geneva, Switzerland. International Organization for Standardization.
ISO 1242 (1999). Essential oils - determination of acid value. Geneva, Switzerland. International Organization for Standardization.
ISO 279 (1998). Essential oils - determination of relative density at 20 ⸰C. Geneva, Switzerland. International Organization for Standardization.
ISO 280 (1998). Essential oils - determination of refractive index. Geneva, Switzerland. International Organization for Standardization.
ISO 3657 (2023). Animal and vegetable fats and oils - Determination of saponification value. Geneva, Switzerland. International Organization for Standardization.
Khair-ul-Bariyah S (2013). Comparison of the physical characteristics and GC/MS of the essential oils of Ocimum basilicum and Ocimum sanctum. International Journal of Scientific Research in Knowledge 1(9):363-372. https://doi.org/10.12983/ijsrk-2013-p363-372
Loi NV, Tu NTM, Hoa HĐ (2015). Research on the chemical composition, physicochemical index and biological activity of Vietnamese Buddha fruit essential oil. Vietnam Journal of Chemistry 53(1):107-111.
Martinez-Velazquez M, Castillo-Herrera GA, Rosario-Cruz R, Flores-Fernandez JM, Lopez-Ramirez J, Hernandez-Gutierrez R, del Carmen Lugo-Cervantes E (2011). Acaricidal effect and chemical composition of essential oils extracted from Cuminum cyminum, Pimenta dioica and Ocimum basilicum against the cattle tick Rhipicephalus (Boophilus) microplus (Acari: Ixodidae). Parasitology Research 108:481-487. https://doi.org/10.1007/s00436-010-2069-6
Mohammed FS, Uysal İ, Sevindik E, Sevindik MS (2023). Genus Ocimum in terms of mineral, nutrient, chemical contents and biological activity. Journal of Microbiology, Biotechnology and Food Sciences 13(3):9781-9781. https://doi.org/10.55251/jmbfs.9781
Mustapha A (2018). Comparative analysis on the extraction of essential oil from lemongrass and basil leaves. International Journal of Innovative Science, Engineering and Technology 5(11):114-118.
Nguyen VT, Nguyen NQ, Thi NQN, Thi CQN, Truc TT, Nghi PTB (2021). Studies on chemical, polyphenol content, flavonoid content, and antioxidant activity of sweet basil leaves (Ocimum basilicum L.). IOP Conference Series: Materials Science and Engineering 1092:012083. https://doi.org/10.1088/1757-899X/1092/1/012083
Ozcan M, Chalchat JC (2002). Essential oil composition of Ocimum basilicum L. Czech Journal of Food Sciences 20(6):223-228.
Paparella A, Taccogna L, Aguzzi I, Chaves-Lopez C, Serio A, Marsilio F, Suzzi G (2008). Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes. Food Control 19(12):1174-1182. https://doi.org/10.1016/j.foodcont.2008.01.002
Poonkodi K (2016). Chemical composition of essential oil of Ocimum basilicum L. (Basil) and its biological activities-an overview. Journal of Critical Reviews 3(3):56-62.
Quoc LPT (2021). Physicochemical properties, chemical components, and antibacterial activity of Melaleuca cajuputi Powell essential oil leaves from Quang Tri province, Vietnam. Bulletin of the Chemical Society of Ethiopia 35(3):677-683. https://doi.org/10.4314/bcse.v35i3.18
Quoc LPT (2022). Physicochemical properties, chemical components, and antibacterial activity of the essential oil from Mentha arvensis L. leaves. Uchenye Zapiski Kazanskogo Universiteta. Seriya Estestvennye Nauki 164(1):36-45. https://doi.org/10.26907/2542-064X.2022.1.36-45
Quyen PT, Quoc LPT (2023). Chemical profile and biological properties of the essential oil of Rosemary leaves (Rosmarinus officinalis L.). Mongolian Journal of Chemistry 24(50):40-45. https://doi.org/10.5564/mjc.v24i50.2853
Rawat R, Negi KS, Mehta PS, Tiwari V, Verma SK, Bisht IS (2016). Study of six varieties of sweet basil (Ocimum basilicum L.) and their morphological variations. Journal of Non-Timber Forest Products 23(1):17-22. https://doi.org/10.54207/bsmps2000-2016-7T1Z9Z
Retta DS, González SB, Guerra PE, van Baren CM, Di Leo Lira P, Bandoni AL (2017). Essential oils of native and naturalized Lamiaceae species growing in the Patagonia region (Argentina). Journal of Essential Oil Research 29(1):64-75. https://doi.org/10.1080/10412905.2016.1185471
Rodrigues LB, Martins AOBPB, Cesario FRAS, Castro FF, de Albuquerque TR, Fernandes MNM, da Silva BAF, Júnior LJQ, da Costa JGB, Coutinho HDM, de Menezes IRA (2016). Anti-inflammatory and antiedematogenic activity of the Ocimum basilicum essential oil and its main compound estragole: In vivo mouse models. Chemico-Biological Interactions 257:14-25. https://doi.org/10.1016/j.cbi.2016.07.026
Saha S, Monroe A, Day MR (2016). Growth, yield, plant quality and nutrition of basil (Ocimum basilicum L.) under soilless agricultural systems. Annals of Agricultural Sciences 61(2):181-186. https://doi.org/10.1016/j.aoas.2016.10.001
Sofyalıoğlu E, Sevindik E, Gübeş İ, Çelik C, Tümen G (2024). Phylogenetic analysis of endemic Sideritis L. spp. (Lamiaceae) in Türkiye based on chloroplast trnL-F, matK, and rbcL DNA sequences. Genetic Resources and Crop Evolution 72:1-11. https://doi.org/10.1007/s10722-024-02225-7
Souza ELD, Barros JCD, Conceicao MLD, Gomes Neto NJ, Costa ACVD (2009). Combined application of Origanum vulgare L. essential oil and acetic acid for controlling the growth of Staphylococcus aureus in foods. Brazilian Journal of Microbiology 40(2):397-393. https://doi.org/10.1590/S1517-838220090002000032
Thuyền NTB, Hạnh CLN, Anh TN (2023). Study on suitable parameters of distillation process and chemical compositions of Melaleuca cajuputi Powell leaves. Tạp chí Khoa học và Công nghệ - Đại học Đà Nẵng 21(7):73-76. (In Vietnamese)
Tripathi P, Dubley NK, Shukla AK (2008). Use of some essential oils as post-harvest botanical fungicides in the management of grey mould of grapes caused by Botrytis cinerea. World Journal of Microbiology and Biotechnology 24:39-46. https://doi.org/10.1007/s11274-007-9435-2
Verrillo M, Cozzolino V, Spaccini R, Piccolo A (2021). Humic substances from green compost increase bioactivity and antibacterial properties of essential oils in Basil leaves. Chemical and Biological Technologies in Agriculture 8:28. https://doi.org/10.1186/s40538-021-00226-7
Zhang H, Chen F, Wang X, Yao HY (2006). Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Research International 39(8):833-839. https://doi.org/10.1016/j.foodres.2006.03.007
Zhao F, Chen YP, Salmaki Y, Drew BT, Wilson TC, Scheen AC, Celep F, Bräuchler C, Bendiksby M, Wang Q, Min DZ, Peng H, Olmstead RG, Li B, Xiang CL (2021). An updated tribal classification of Lamiaceae based on plastome phylogenomics. BMC Biology 19:1-27. https://doi.org/10.1186/s12915-020-00931-z
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Pham My HAO, Le Pham Tan QUOC
This work is licensed under a Creative Commons Attribution 4.0 International License.
Papers published in Notulae Scientia Biologicae are Open-Access, distributed under the terms and conditions of the Creative Commons Attribution License.
© Articles by the authors; licensee SMTCT, Cluj-Napoca, Romania. The journal allows the author(s) to hold the copyright/to retain publishing rights without restriction.
License:
Open Access Journal - the journal offers free, immediate, and unrestricted access to peer-reviewed research and scholarly work, due SMTCT supports to increase the visibility, accessibility and reputation of the researchers, regardless of geography. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.
.png)
