Assessment of Ocimum basilicum Essential Oil Anti-Insect Activity and Antimicrobial Protection in Fruit and Vegetable Quality
Oglądaj/ Otwórz
Data
2022-04-10Autor
Kacániová, Miroslava
Galovicová, Lucia
Borotová, Petra
Vukovic, Nenad L.
Vukic, Milena
Kunová, Simona
Hanus, Pavel
Bakay, Ladislav
Zagrobelna, Edyta
Kluz, Maciej
Kowalczewski, Przemysław Łukasz
Metadane
Pokaż pełny rekordStreszczenie
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.
Kolekcje
- Artykuły naukowe UPP [92]
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