Aromatic Profiles and Antimicrobial Activities of Two Ocimum basilicum Varieties

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Volume 3, Issue 4

Abstract

The volatile oils isolated from both Ocimum basilicum var. purpurascens and Ocimum basilicum var. basilicum, in Yemen, were analyzed by GC/FID and GC/MS. Twenty peaks were detected (100%) in Ocimum basilicum var. basilicum oil where l-Linalool was the highest one (39.0%) followed by cis-anethole (20.0%), guaiol (8.9%) and 1,8-cineole (7.2%). Ocimum basilicum var. purpurascens chromatogram revealed the presence of twenty peaks which represented 100% of the total peaks. l-Linalool (41.8%), α-copaene (22.3%) and 1,8-cineole (10.6%) were the most representative components. Ocimum basilicum var. basilicum, was more effective as antimicrobial agent than Ocimum basilicum var. purpurascens where it showed potent activity against Bacillis subtilis (MIC is 3.90 μL/mL) and moderate activities against both Staphylococcus aureus and Escherichia coli (MIC value for both 7.8 μL/Ml). Ocimum basilicum var. basilicum induced potent antifungal activities against Saccharomyces cerevisiae (MIC 3.90 μL/mL).

Keywords: Basil, Volatile oil, Antibacterial, Antifungal

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