CHARACTERIZATION OF DIFFERENT PLANT EXTRACT TYPES OBTAINED FROM TWO VARIETIES OF BASIL (OCIMUM BASILICUM L.)

Adelina M. RAȚ, Sevastiţa MUSTE, Carmen POP, Ancuța M. ROTAR, Alina L. NISTOR, Maria Simona CHIȘ

Abstract


The paper aim was to compare three types of extracts: aqueous, alcoholic and essential oils from two dried and ground common basil products marketed in Romania. Essential oil was extracted using Clevenger-type apparatus. Antioxidant activity and total polyphenols content of alcoholic and aqueous extracts from basil were examined using DPPH and Folin–Ciocalteu methods. Total polyphenols content was expressed as gallic acid equivalent concentration. Overall flavonoids content was determined through spectrophotometric method (510 nm), expressed as quercetin equivalent concentration. Minimum inhibitory concentration (MIC) of samples was assessed against five bacteria strains using the microdilution method. Total polyphenols, flavonoids and antioxidant activity of basil extracts were predominant in methanolic extracts. Antioxidant activity indicated a higher activity in dried basil for both of studied samples (basil C – 60.71% and basil M – 57.14%). Essential oils were the ones that had the highest inhibitory effect against bacterial strains tested.

Keywords


alcoholic extracts, antimicrobial activity, basil, DPPH, essential oils.

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