| Titre : | Composition and antibacterial activity of the essential oil of a green type and a purple type of ocimum basilicum L. from Iran (2011) |
| Auteurs : | M. Yavari, Auteur ; S. Mirdamadi, Auteur ; Shiva Masoudi, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | The journal of essential oil research (Vol. 23 N° 1, Janvier/Fevrier 2011) |
| Article en page(s) : | pp. 1 - 4 |
| Note générale : | Génie Chimique |
| Langues : | Anglais |
| Index. décimale : | 646 |
| Tags : | Ocimum basilicum Lamiaceae Essential oil composition Methyl chavicol Geraniol Neral Trans-a-bergamotene Linalool 1,8-cineole |
| Résumé : |
A comparison of the chemical composition and antimicrobial activity of the essential oils obtained from the aerial parts of two types of Ocimum basilicum L.—O. basilicum L. (green type) and O. basilicum (purple type)—were carried out.
The oils were obtained by hydrodistillation and were analyzed by GC and GC/MS. The main components of the oil of the O.basilicum (green type) were methyl chavicol (62.5%), geranial (12.5%) and neral (9.9%) while in the oil of O.basilicum (purple type), trans-a-bergamotene (17.5%), linalool (17.0%) and 1,8-cineole (9.0%) were the prominent components. The antimicrobial activity of each oil was determined by measurement of the growth inhibitory zone, against three Gram positive, one Gram negative and one fungus using the well diffusion assay. |
| DEWEY : | 665 |
| ISSN : | 1041-2905 |
| En ligne : | http://www.jeoronline.com/archive/detail/55 |
