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Health Benefits of Basil Seeds

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Abstract

Basil seeds or kuskus is a very potential health supplement which is enriched with much more nutrients and beneficial chemicals. This study aimed to understand the health aspects of Ocimum basilicum. Also it point out some of the side effects of basil seeds.

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... Although it is difficult to fully characterize basil seed extracts, it is possible to determine that the antioxidant capacity is mainly provided by phenolic compounds, followed by other secondary antioxidant metabolites, such as carotenoids, volatile oils, and others [13]. According to Javanmardi et al. [70] and Cherian [71], in terms of flavonoids and phenolic acid contents, the amounts of orientine, vicentine, and rosmarinic acids are remarkable because they are the most abundant phenolic compounds in Ocimum spp. In addition, in a recent study by Ghaleshahi et al. [47], interesting findings were reported concerning tocopherol, i.e., basil seeds contained significantly higher concentrations of α, β, and γ-tocopherol when compared with flax and perilla seeds. ...
... Basil seeds are used in different products for culinary, nutritional, pharmacological, and aesthetic purposes, and are common in many Asian countries, such as Iran and India. In these countries, the seeds are consumed frequently in drinks (Sharbat) and frozen desserts (Faloodeh) for aesthetic purposes and as a source of dietary fiber [10,31,34,71]. A study by Munir et al. [34] showed that a drink with up to 0.3% basil seeds had good sensory properties, such as taste, texture, and acceptability; moreover, there was an increase in the fiber and protein contents, and provided a significant amount of minerals and phenolic compounds, as compared to the control drink. ...
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Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.
... The mucilage is tightly bound to the seed surface by columnar structures extended from the pericarp. The basil seeds being a potential source of dietary fiber, their consumption was associated with improved satiety and better management of body weight, blood glucose and cholesterol levels (Cherian, 2019). Further more, basil seeds possess good amounts of protein, minerals (calcium, magnesium, phosphorus, potassium, zinc, copper, manganese), essential fatty acids (-linolenic acid, linoleic acid) and phenols, flavonoids, bioactive peptides with strong antioxidant, anticancer, antidiabetic, antiviral and antimicrobial activities (Khursheed et al., 2023). ...
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The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) are highly underutilized despite of their splendid nutritional composition and presence of bioactive constituents associated with several health benefits. The present investigation was carried out to enhance the organoleptic properties of seeds in an economical way through minimal processing treatments such as soaking, roasting and fermentation. The standardized minimal processing treatments for clove basil seeds included 4 h soaking, 3 min roasting at 105 o C and 18 h fermentation with distilled water, curd, honey while for sweet basil seeds included 2 h soaking, 5 min roasting at 115 o C and 30 h fermentation as same as clove basil. The processed basil seed powders prepared under these standardised conditions exhibited better sensorial acceptance than the unprocessed ones and can be efficiently utilised for development of novel nourishing convenience foods or enrichment of regularly consumed food products. Further, processing of basil seeds may enhance their utilisation in a similar way as that of basil leaves and in turn benefit the rural farming communities in generating additional income.
... Basil seeds are rich with phytochemicals with numerous properties. Being fiber rich, basil seeds control sugar levels as well as cholesterol levels and helps in constipation and losing weight [30] . ...
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Dietary Fiber has proved its beneficial effect on health through numerous studies. Different forms of fibers act in the body in diverse ways such as provides satiety, increases insulin sensitivity, inhibits cholesterol reabsorption, improves laxation, maintains pH of the gut and improves immunity. Studies recommend an intake of 38 to 40 g of fiber per day in the diet to avail these benefits. Though there are numerous beneficial effects of fiber in the body, studies also reported a lack of adequate intake of fiber in the diet. Hence, an attempt was made to review the beneficial role of fiber and fiber supplements in different health conditions such as obesity, diabetes, fatty liver, high cholesterol, constipation, gut health as well as immunity. Strength as well as weakness of the review and future recommendations on fiber study is also highlighted.
... 26 The dietary fibre in basil seeds regulate blood sugar levels and proves beneficial for Type 2 diabetes. 27 It may be correlated to the fact that the presence of fibre in the roasted basil seeds steamed rice cake could increase the micro flora population that uses fiber in their metabolism and would prove to be a promising source of prebiotic. 28 It is also important to understand that combination of foods or food groups improve the nutritional value of meal and elicits a positive outcome on post prandial blood glucose levels. ...
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The incidence of obesity and prediabetes is high, especially in the southern Indian states, Kerala and Tamilnadu, which will pave its way for other chronic metabolic diseases. The steamed rice cake or Idli, the staple diet, of South Indian population is high in glycaemic index. Despite, the diabetics from middle and high income population consume Idli for at least twice a day, for many ages. Hence, in this study, the notion of incorporating Ocimum basilicum seeds, has been considered, to ascertain if this can add value to the staple diet of major populace i.e Idli or steamed rice cake. The raw or unprocessed, roasted and steamed Ocimum basilicum seeds in a proportion of 5%, 10%, 15% and 20% of the black gram was added to the steamed rice cake batter prepared by standardised procedure and was steamed until doneness. All the variations of Ocimum basilicum seed incorporated Idlis were subjected to proximate, textural and sensory analysis.The proximate analysis results depicted that the composition of parameters viz. moisture, energy, protein, fibre and ash, of the Ocimum basilicum seed incorporated steamed rice cake showed significant difference (p<0.05) in all the variations, on comparison with control. The TPA results signify that the textural parameters of Idlis with 15% of roasted O.basilicum seeds (V7) and 20% of roasted O.basilicum seeds (V8) incorporation seem to be more acceptable. On organoleptic analysis, the mean score for overall acceptability of the 20% raw O.basilicum seeds incorporated variation and 20% roasted O.basilicum seeds incorporated variations of the steamed rice cake was maximum and showed acceptance index parallel to the control. Thus, it can be opined that the seeds of Ocimum basilicum can be used in steamed rice cake preparation as a means of value addition.
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Fruit drinks are considered healthy because they contain vitamins, minerals, and antioxidants that play an important role in preventing many diseases. Juice supplemented with herbs and spices can improve the nutritional value and acceptability of drinks. The present study investigated the effect of adding basil seeds to various fruit juices, including mango, guava, and orange. Different ratios of basil seeds (0.5, 1.0, and 1.5% w/vol) were added to nectars prepared from various fruits to determine the optimal concentration of basil seeds for enhancing chemical, microbiological, and organoleptic properties. The study demonstrated that the best concentration of basil seeds to improve the characteristics of the final product was 1.0% for mango and orange nectars and 1.5% for guava nectar. Therefore, basil seeds can be used to prepare a highly nutritious nectar, has acceptable sensory properties, and can be recommended as a dietary fortified product to deal with humans from various diseases.
Article
Developing green and sustainable principles in catalytic systems using natural materials is becoming a suitable strategy to reduce the possible pollutant with high-risk agents. This study introduces basil seed (Ocimum basilicum) as an efficient catalyst for the synthesis of 2-amino-4H-pyrans from aromatic aldehyde, malononitrile, and ethyl acetoacetate and 2-benzylidene malononitriles from aromatic aldehyde and malononitrile through the Knoevenagel condensation reaction in an aqueous medium at 80 °C and 50 °C, respectively. The prepared catalyst was characterized by FT-IR, XRD, SEM, EDS, BET, TGA, and Elemental mapping techniques, and its performance was evaluated in the synthesis of 2-benzylidene malononitriles and 2-amino-4H-pyrans. Indeed, the basil seed catalyst displays excellent catalytic activity (80–98%) and stability at the mentioned reactions. Furthermore, compared to other catalysts employed in these syntheses, the basil seed catalyst has properties that can outstand it as a catalyst. These attributes include easy separation, easy work manner, high efficiency, cost-effectiveness, reusability, and recyclability. Furthermore, this catalyst is entirely biodegradable, non-toxic, based on the green chemistry frameworks, and can be reused without a remarkable reduction in its catalytic activity.
Article
OBJECTIVES:Bread, holds its place and grace from ancient days as it is the food for any person on any day, at any time, and anywhere. Bread is the most preferred soft diet because of the easy availability and convenience to carry. Bread is usually prepared by refined wheat flour and hence high in calories making it a less prioritized food for persons with metabolic disorders. Hence, this study is framed with the objective of enriching the nutritional quality of bread by incorporation of Ocimum basilicum seeds flour. MATERIAL AND METHODS:The Ocimum basilicum seeds flour in a proportion of 5%, 10%, 15% and 20% of the wheat flour was substituted in the variations BV1, BV2, BV3, BV4 and the bread was prepared by following standardised baking procedures. All the variations of Ocimum basilicum seed flour incorporated breads were subjected to proximate, texture and organoleptic analysis. RESULTS:The results depicted that the proximate composition viz. moisture, energy, protein, fat, ash and fibre, of the Ocimum basilicum seed flour incorporated bread showed significant difference (p < 0.05) in all the variations, on comparison with control. The 20% O. basilicum seed flour incorporated variation BV4 holds maximum nutrients. The texture profile analysis has shown a significant difference in all the parameters on comparison with the control. The overall acceptability was high for variation BV3, which has 15% of O. basilicum seeds flour incorporation, on organoleptic evaluation. CONCLUSION:It can be concluded that Ocimum basilicum seed flour can be effectively used in the preparation of bakery products like bread as a means of value addition.
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The work aimed to determine the potential of selenium incorporation into seeds of selected species of Ocimum spp. after fortification with a foliar solution of sodium selenate at a concentration of 50 g Se · ha ⁻¹ . In a 2-year trial, the selenium content was determined by electrothermal atomic absorption method with Zeeman background correction. Modified spectrophotometric method (2,2-diphenyl-1-picrylhydrazyl [DPPH] assays) was used to rate the potential of oxidation– reduction components of basil seeds (AA). The total polyphenol content (TPC) was determined spectrophotometrically using the Folin–Ciocalteu reagent and gallic acid (GA) as the standard solution. The results of experiments showed that the selenium biofortification significantly ( p < 0.05) increased the content of selenium in basil seeds (17-fold increase in comparison with controlled variant in case of Tulsi, 12-fold in ‘Cinamonette’ and 12-fold in ‘Dark Green’ when compared with control). The basil seeds represented a valuable source of polyphenols (1414.61–1681.75 μg GA · g ⁻¹ dried weight [d.w.]) with multiple times higher antioxidant activity (23.50–28.97 mmol Trolox · kg ⁻¹ ) in comparison with common tested horticultural crops (e.g. peas, tomato and pumpkin). Significant influence of fortification was not found in AA and TPC values. Fortification was not significantly reflected in AA and TPC values. In addition to its very strong reproductive function, healing and religious purposes, the basil seed is used as a functional food due to its high content of bioactive compounds.
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Basil seeds are traditionally believed to be used for therapeutic purpose to improve blood circulation, reduce inflammation, reduce the oxidation of cholesterol, and increase immune function and to control blood sugar level. In present study, basil (Ocimum basilicum) seeds were used as the raw material for evaluation of their bioactive compounds. Active components of the seeds were extracted using Soxhlet apparatus with two different solvents petroleum ether and methanol. Basil seeds extract exhibited strong antibacterial activity against nine pathogenic bacteria. The strongest inhibitory activity of basil seeds extract was observed against Pseudomonas aeruginosa, Escherichia coli, Shigella dysenteriae and Klebsiella pneumoniae. As per DPPH assay, the maximum free radical scavenging activity (73.85%) was shown by petroleum ether extract and the minimum activity (34.20%) was shown by methanol extract of basil seeds. Moreover, anticancer activity results clearly indicated that the basil seeds are a potential source of stable bioactive compounds
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Studies were carried out to examine the growth potential of the two species of Basil viz., Ocimum basilicum L., and Ocimum sanctum L., in sandy soil of Karachi. Basil seeds were imported from U.S.A and various stages of their life cycle were investigated in open field. It is shown that both species not only successfully completed their life cycle (germination, vegetative /reproductive growth and seed production) but produced higher amount of viable seeds. It is suggested that these important herbs may be cultivated successfully in Karachi region.
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The aim of the present study was to determined essential oil content and componets of Ocimum basilicum L. grown under four nitrogen applications (0, 50, 100 and 150 kg ha -1). This research was carried out at the experimental fields of Field Crops Department at Agricultural Faculty of Ankara University in 2006. The essential oil content obtained using a Clevenger-type apparatus was analyzed by GC-MS, to determine individual components in essential oil. Average essential oil contents from four applications were ranged from 0.46% in the 100 kg N ha -1 application to 0.48% in the 50 kg N ha -1 and 150 kg N ha -1 applications. The highest essential oil ratio was recorded in the second cutting of control (0.53 %), followed by 50 kg N ha -1 (0.50%) and 100 kg N ha -1 (0.50%) applications. Major components of basil investigated were linalool and naphthalene. The essential oil components of plants exhibited different profiles with respect to nitrogen applications. Average linalool content ranged from 57.93% in the 100 kg N ha -1 application to 61.10% in the control and 150 kg N ha -1 application. The highest and lowest average naphthalene content were 13.87% in the 50 kg N ha -1 application and 11.58% 150 kg N ha -1 application, respectively.
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Basil, one of the most popular culinary herbs in North America is sold as a fresh-cut and dried processed product. There are over 40 cultivars available (De Baggio and Belsinger 1996), with many developed specifi-cally for the fresh and/or ornamental markets. The popular cultivars for the fresh market and garden have dark green leaves and white flowers, with a rich spicy pungent aroma due to the presence of linalool/ methylchavicol/1,8-cineole. Lesser known cultivars vary in growth habit, size, and color, and can contain a wide range of aromas including, lemon, rose, camphor, licorice, woody, and fruity. The popularity of basil has led to an infusion of many introductions into the marketplace. For example, new cultivars, both All-American selections, include the new fusarium resistant lemon basil,'Sweet Dani', a tall (65-70 cm), up-right plant with an intense lemon aroma (Morales and Simon 1997) and'Siam Queen', an attractive plant with purple flowers on a dense dark green foliage. This paper will address the diversity of basil in the North American market and potential new uses for the natural products of this species.
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In this study, chemical composition and antioxidative properties of eight selected Ocimum species (Ocimum gratissimum, Ocimum americanum, Ocimum minimum, Ocimum citriodorum, Ocimum kilimandscharicum, Ocimum grandiflorum, Ocimum lamiifolium, and Ocimum selloi) was investigated. Leaves of these plants were extracted using methanol. The quantitative analysis of phenolic constituents was determined using high-performance liquid chromatography. Total phenolic content was estimated using Folin-Ciocalteu reagent and antioxidant activity was assessed using iron (III) reduction, �-carotene-linoleic acid bleaching, 1,1-diphenyl-2-picrylhydrazyl and superoxide anion free radical scavenging assays. Phenolic acids, hydroxycinnamates, and flavonoids were identified and quantified within each extracts based on the area of each peaks with an external standards. The extracts of Ocimum species exhibited activity in all the in vitro antioxidant assays but it was not as potent as butylated hydroxyl anisole (BHA). The phytochemicals found in each extract are rich antioxidants and these extracts can be used as an effective preservative in food industry.
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Basil (Ocimum basilicum L.) is used in traditional medicine, as a culinary herb and a well-known source of flavouring principles. Total antioxidant activity in 23 Iranian basil accessions was determined as Trolox equivalent antioxidant capacity (TEAC). Total phenolic contents were determined using a spectrophotometric technique, based on the Folin-Ciocalteau reagent, according to the method of Spanos and Wrolstad [Journal of Agricultural & Food Chemistry, 38 (1990) 1565] and calculated as gallic acid equivalents GAE/g dw. Total antioxidant activity varied from 10.8 to 35.7 μM Trolox, and total phenolic content ranged from 22.9 to 65.5 mg gallic acid/g dw in “Dezful I” and “Babol” accessions, respectively. A linear positive relationship existed between the antioxidant activity and total phenolic acids content of the tested basil accessions (R2=0.71). Iranian basils possess valuable antioxidant properties for culinary and possible medicinal use.
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Labiatae family is well represented in Iran by 46 genera and 410 species and subspecies. Many members of this family are used in traditional and folk medicine. Also they are used as culinary and ornamental plants. There are no distinct references on the ethnobotany and ethnopharmacology of the family in Iran and most of the publications and documents related to the uses of these species are both in Persian and not comprehensive. In this article wereviewed all the available publication on this family. Also documentation from unpublished resources and ethnobotanical surveys has been included. Based on our literature search, out of the total number of the Labiatae family in Iran, 18% of the species are used for medicinal purposes. Leaves are the most used plant parts. Medicinal applications are classified into 13 main categories. A number of pharmacological and experimental studies have been reviewed, which confirm some of the traditional applications and also show the headline for future works on this family.
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The capsular mucilage of the seeds was extd. in 7% yield. It is partly O-acetylated (OAc, 4.0%) and contains lipids (free 24% and bound 5%). The mucilage is composed of D-glucose, D-galactose, D-mannose, L-arabinose, D-xylose, and L-rhamnose in the approx. ratio 8:5:2:1:1:2 and uronic acids (8.15%). The uronic acids were identified as D-galacturonic and D-mannuronic acids. The mucilage was fractionated into an acid-sol. fraction, which was significantly acetylated (OAc, 6.6%) and rich in uronic acids (34.4%) and pentosans, and an acid-insol. fraction rich in hexosans. The latter on further fractionation with alkali gave a glucomannan with glucose and mannose in the ratio 10:3, and a galactoglucomannan with galactose, glucose, and mannose in the ratio 2:4:1. Thus the mucilage is heterogeneous, contg. at least 3 different polysaccharides, and is comparable to cellulose-contg. seed mucilages and acidic bacterial polysaccharides. [on SciFinder(R)]
Article
Partial acid hydrolysis of the mucilage gave an acid-stable core- polysaccharide composed of glucose and mannose (10 : 2). Repeated methylation of the core-polysaccharide by the usual techniques gave chloroform-soluble and -insoluble fractions. Hakomori methylation of the two fractions, hydrolysis, conversion of the sugar derivatives into alditol acetates and their identification by g.l.c.revealed that the soluble fraction is a glucomannan-type polymer while the insoluble fraction is of the glucan type. Combined g.l.c.-m.s. of the derived alditol acetates indicated that the glucan fraction is a degraded cellulose material while the glucomannan-type fraction is a linear polymer with sugar residues linked by (1→4)-β-glycosidic bonds terminated at the non-reducing end by a unit of D-glucose and/or D- mannose. The presence of contiguous glucose as well as glucose and mannose units was indicated by isolation of the corresponding oligosaccharides from the core-polysaccharide. Thus, the core- polysaccharide was found to be a composite aggregate of degraded cellulose and glucomannan-type polymers.
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Ocimum seeds contain a reasonable amount of hemicellulose and cellulose, accounting for their hydrophilic character. They are high in fibre and associated nutritional properties, and can be considered as a new non-conventional source of fibre.
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An acidic polysaccharide isolated from the seeds of Ocimum basilicum by DEAE-cellulose fractionation was ∼92% pure, having an associated glucan impurity (∼8%). The polysaccharide is composed of d-xylose, l-arabinose, l-rhamnose, and d-galacturonic acid in the molar ratios 15:9:7:12, together with traces or galactose and glucose. Methylation analysis indicated that the polysaccharide contained a (1→4)-linked xylan backbone carrying branch-points at C-2 and C-3 of the xylosyl residues, and revealed the structural features of the side chains. Periodateoxidation and Smith-degradation studies support the results of methylation analysis.
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As part of ongoing research on Tanzanian plants used as edibles or spices, six samples of essential oils from four Ocimum species (O.basilicum, O. kilimandscharicum, O. lamiifolium, O. suave) were analyzed by GC and GC–MS. Eighty-one compounds, corresponding to 81.1–98.2% of the chemical components of the oils, were identified. Major compounds were either phenyl propane derivatives or terpenoids, including methyl eugenol, 1,8-cineole, camphor, bornyl acetate, germacrene-D, E-myroxide, germacrene-B, caryophylene oxide and p-cymene. The oils were also evaluated for antimicrobial activity against eight bacterial strains and three fungi. The oil of O.suave (B) showed the strongest antibacterial activity; O.suave (A), O. kilimandscharicum and, O.lamiifolium were moderately active, while O.basilicum oil was weakly active. However, none of the oils was active against the fungi species. The study has shown that, Ocimum oils could potentially be used as anti-infective agents.
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Steady shear flow behavior of basil seed gum (BSG) was investigated between 0.5% and 2% (wt/wt) concentration and temperatures of 5–85 °C. BSG showed shear thinning behavior at all concentrations and temperatures. The Herschel–Bulkley model was employed to characterize flow behavior of BSG solutions at 0.1–1000 s−1 shear rate. The pseudoplasticity of BSG increased markedly with concentration. Flow behavior of 1% BSG indicated a higher viscosity of this gum at low shear rates compared to xanthan, konjac and guar gum at similar concentration. The activation energy of BSG quantified using an Arrhenius equation increased from 4.9 × 103 to 8.0 × 103 J mol−1 as concentration changed from 0.5% to 2% wt/wt. This indicated a heat-resistant nature of BSG. Increasing the apparent viscosity of BSG as temperature increase from 60 °C showed a sol–gel behavior of BSG based on dynamic oscillatory measurements. The static yield stress was obvious between shear rates 0.001–0.1 s−1 (9.98 Pa for 1% BSG at 20 °C). The existence of the yield stress, high viscosity at low shear rates and pseudoplastic behavior of BSG make it a good stabilizer in some food formulations such as mayonnaise and salad dressing.
Article
The essential oil basil is obtained from the aerial parts of Ocimum basilicum L. After gas chromatographic separation, the following components were identified: linalol (54.95%), methylchavikol (11.98%), methylcinnamat (7.24%) and linolen (0.14%). The activity of basil against multidrug resistant clinical isolates from the genera Staphylococcus, Enterococcus and Pseudomonas has been studied. For this purpose, standard and modified broth macrodilution methods were used and time kill kinetic of basil was studied. The minimum inhibitory concentrations (MICs) were reported between 0.0030% and 0.0007% (v/v). These concentrations were compared with the inhibitory concentrations (ICs) and the logs of the bacterial counts reduction both obtained by basil diluted in 1% Tween (Tw) 80, saline test solution (STS) and spiritus vini (Sv) 95 degrees instead in a broth. The data, obtained after application of different methods of investigation and validated with membrane filtration, showed a strong inhibitory effect of basil on the test bacteria. The chosen bacteria are widespread and pose serious therapeutic difficulties because of their high level of resistance. For this reason, the results obtained were considered encouraging.
Article
Basil (Ocimum basilicum L.) is a popular culinary herb, and its essential oils have been used extensively for many years in food products, perfumery, and dental and oral products. Basil essential oils and their principal constituents were found to exhibit antimicrobial activity against a wide range of Gram-negative and Gram-positive bacteria, yeast, and mold. The present paper reviews primarily the topic of basil essential oils with regards to their chemical composition, their effect on microorganisms, the test methods for antimicrobial activity determination, and their possible future use in food preservation or as the active (antimicrobial), slow release, component of an active package.
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Polysaccharides from the seed mucilage of Ocimum basilicum Linn
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