Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/15938
Title: Assessment of Ocimum basilicum Essential Oil Anti-Insect Activity and Antimicrobial Protection in Fruit and Vegetable Quality
Authors: Kačániová, Miroslava
Galovičová L.
Borotova P.
Vukovic, Nenad
Vukić, Milena
Kunová, Simona
Hanus, Paweł
Bakay, Ladislav
Zagrobelna E.
Kluz, Maciej
Kowalczewski, Przemysław
Issue Date: 2022
Abstract: Basil (Ocimum basilicum) is a commonly used herb; it also contains essential oils and other valuable compounds. The basil oil obtained has a pleasant aroma, but also a broad spectrum of biological activity. This work reports on the chemical composition, antioxidant, antimicrobial and anti-insect activity in vitro and in situ of Ocimum basilicum essential oil (OBEO) obtained by steam distillation of fresh flowering plants. Gas chromatography–mass spectrometry, DPPH, agar and disc diffusion and vapor phase methods were used to analyze the OBEO properties. The analysis of the chemical composition of OBEO showed that its main components were methyl chavicol (88.6%), 1,8-cineole (4.2%) and α-trans-bergamotene (1.7%). A strong antioxidant effect was demonstrated at the level of 77.3%. The analysis of antimicrobial properties showed that OBEO exerts variable strength of inhibiting activity against various groups of microorganisms. The growth inhibition zones ranged from 9.67 to 15.33 mm in Gram-positive (G+ ) and Gram-negative (G− ) bacteria and from 5.33 to 7.33 mm in yeast. The lowest measured minimal inhibition concentration (MIC) was 3.21 µL/mL against Gram-negative Azotobacter chrococcum and Gram-positive Micrococcus luteus. The antimicrobial activity of in situ vapor phase of OBEO was also confirmed on apples, pears, potatoes and kohlrabi. The highest insecticidal activity against Pyrrhocoris apterus, observed at the concentration of 100%, caused the death of 80% of individuals. Due to its broad spectrum of activity, OBEO seems an ideal candidate for preserving fruit and vegetables.
URI: https://scidar.kg.ac.rs/handle/123456789/15938
Type: article
DOI: 10.3390/plants11081030
ISSN: -
SCOPUS: 2-s2.0-85128141308
Appears in Collections:Faculty of Science, Kragujevac

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