Chemical Composition, Antioxidant and Antimicrobial Effects of Essential Oils Extracted from Two New <i>Ocimum basilicum</i> L. Varieties
Cătalina Stan (Tudora),
Florin Nenciu,
Adriana Muscalu,
Valentin Nicolae Vlăduț,
Floarea Burnichi,
Carmen Popescu,
Florentina Gatea,
Oana Alina Boiu-Sicuia,
Florentina Israel-Roming
Affiliations
Cătalina Stan (Tudora)
Department of Plant Sciences, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania
Florin Nenciu
National Institute of Research-Development for Machines and Installations Designed to Agriculture and Food Industry-INMA, 6 Ion Ionescu de la Brad Avenue, 013813 Bucharest, Romania
Adriana Muscalu
National Institute of Research-Development for Machines and Installations Designed to Agriculture and Food Industry-INMA, 6 Ion Ionescu de la Brad Avenue, 013813 Bucharest, Romania
Valentin Nicolae Vlăduț
National Institute of Research-Development for Machines and Installations Designed to Agriculture and Food Industry-INMA, 6 Ion Ionescu de la Brad Avenue, 013813 Bucharest, Romania
Floarea Burnichi
Vegetable Research and Development Station Buzau, 23 Mesteacanului Street, 120024 Buzau, Romania
Carmen Popescu
S C Hofigal Export Import SA, 2 Intrarea Serelor, 042124 Bucharest, Romania
Florentina Gatea
National Institute for Biological Sciences, 296 Splaiul Independenței, 060031 Bucharest, Romania
Oana Alina Boiu-Sicuia
Department of Plant Sciences, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania
Florentina Israel-Roming
Department of Plant Sciences, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, 011464 Bucharest, Romania
Recent agricultural research aims to identify novel applications for plant extracts as efficient defenses against weeds, insects, or phytopathogenic agents. The main goal of the present study was to evaluate two new varieties of basil (Ocimum basilicum L., fam. Lamiaceae), Yellow basil, “Aromat de Buzau” variety and Red-violet basil, “Serafim” variety. The basil varieties were studied under different aspects regarding biochemical characterization using GC-MS, antioxidant activity evaluated under three methods (DPPH, ABTS, FRAP), and antimicrobial properties (for three G-bacteria: Perctobacterium carotovorum, Pseudomonas marginalis, Pseudomonas syringae and three phytopathogenic fungi: Rhizoctonia solani, Fusarium oxysporum, Botrytis cinerea). The results showed that linalool (39.28%; 55.51%), estragole (31.48%; 9.78%), and eugenol (5.42%; 7.63%) are the main compounds identified in the extracts, validating the high antioxidant activity of the studied essential oils and floral waters. When applied in high concentrations, essential oils have shown a potential bactericidal effect on P. carotovorum as well as a potential fungicidal effect on R. solani and B. cinerea.
