Antimicrobial, Antioxidant and Other Pharmacological Activities of <i>Ocimum</i> Species: Potential to Be Used as Food Preservatives and Functional Ingredients

Sharifi‐Rad, Javad; Adetunji, Charles O.; Olaniyan, Olugbemi T.; Ojo, Stephen K.S.; Samuel, Micheal Olugbenga; Temitayo, Banjo Temitope; Roli, Osahon Itohan; Nimota, Olaogun Oluwatoyin; Oluwabunmi, Banjo Temitope; Adetunji, Juliana Bunmi; Sharopov, Farukh; Cruz‐Martins, Natália; Contreras, María del Mar

doi:10.1080/87559129.2021.1934693

Cited by 8 publications

(7 citation statements)

References 166 publications

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“…The purple basil ( Ocimum basilicum L.), also called ‘alfavaca-roxa’ and ‘alfavaca-comum’, is a plant species adapted to the Eastern Amazon, used in traditional medicine as a stimulant, in the treatment of hypertension and renal failure, against coughs, and in the form of baths to combat colds [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

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Section: Introductionmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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“…Basil (Ocimum basilicum L.), known in the Amazon region as "common basil", is an aromatic plant species widely used in the traditional diet of the northern region, and in formulations associated with traditional medicine for its antimicrobial, antioxidant, antiinflammatory, anti-hyperglycemic, in addition to the potential for olfactory stimulation, given its richness in volatile compounds, are some of the pharmacological effects attributed to the different constituents of the Ocimum species [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Application of the Cryo-Drying Technique in Maintaining Bioactive and Antioxidant Properties in Basil Leaves (Ocimum basilicum)

de Carvalho,

de Freitas,

Bezerra

et al. 2024

Horticulturae

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The objective of this work is to compare the levels of bioactive compounds in fresh and freeze-dried basil leaves (Ocimum basilicum), using methodological procedures that follow internationally recommended and accepted standards. The results show comparisons of bioactives between fresh and freeze-dried leaves, respectively, with results expressing the average levels of vitamin C (9.50–63.3 mg/100 g); total polyphenols (1.8–3.9 mgEAG/g); flavonoids (0.73–1.78 mg/g); chlorophyll a (2287.8–1003.8 μg/100 g); chlorophyll b (2606–2287 μg/100 g) and total carotenoids with averages of 16.71–20.6 mg/100 g). Regarding color, there was variation in the parameters L*, a*, and b* of the dry sample, but the tendency towards green e (a+) and yellow (b−) was maintained. Infrared analysis (FTIR) demonstrated the presence of functional groups related to cellulose, hemicellulose, and lignin. Thermogravimetry (TG/DTG) shows stability in the range of 234 °C, showing a more intense mass loss at 294.6 °C. Given the data, it is possible to infer that the application of freeze-drying produces few changes in bioactive compounds and chemical groups and maintains good thermal stability, proving to be a viable alternative to increasing the commercialization of basil leaves, as it prolongs their useful life, and increases the forms of food applications.

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“…[63][64][65]. Currently, diverse biological activities of Ocimum extracts and essential oils have found application in a wide spectrum of medicines and food additives [66][67][68]. Christianity and Hinduism are two major religions that have held basils as plants with sacred symbolic and ritual value-in the former, it is Ocimum basilicum L. and in the latter, Ocimum tenuiflorum L. (syn.…”

Section: Introductionmentioning

confidence: 99%

“…[63][64][65]. Currently of Ocimum extracts and essential oils have found applicat medicines and food additives [66][67][68]. Christianity and Hindu that have held basils as plants with sacred symbolic and ritu Ocimum basilicum L. and in the latter, Ocimum tenuiflorum L That was a significant factor in their secondary distribution a Along with its religious meanings, O. basilicum (sweet basil medicinal (incl.…”

Section: Introductionmentioning

confidence: 99%

Sweet Basil between the Soul and the Table—Transformation of Traditional Knowledge on Ocimum basilicum L. in Bulgaria

Ivanova

Bosseva

Chervenkov

et al. 2023

Plants

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The study tracks the utilization of Ocimum basilicum L. (sweet basil)—a garden plant popular for its ritual and ornamental value in the past, that is currently applied in various forms and ways as medicine, food, insect repellent, etc.—in Bulgaria. Previous data for Bulgarian rural home gardens showed a significant number of preserved local landraces; however, it remained unclear how people perceive the large varietal diversity of this species and how the traditions related to its use are preserved. We combined a literature review on the cultural value of sweet basil and the breeding of local genetic resources with an online questionnaire, directed to adult laypeople, that sought to access different aspects of past (recalled) and present use and related knowledge. The identification skills of the participants were tested using images of local plant landraces and foreign varieties. Responses from 220 participants showed that potted “Genovese”-type individual was most frequently identified as sweet basil (89.9%), followed by two examples of local landraces in flower. Participants who grow sweet basil or used it in more varied ways had significantly better identification skills. Ocimum basilicum was most frequently reported as food, while ritual/symbolic use was preserved while devalued during the Communism regime (1945–1989). Food and religious uses were negatively associated in the past, but presently, the tendency is completely reversed. Preferences for the informal exchange of seeds and seed-saving practices were discussed.

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Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients

Cited by 8 publications

References 166 publications

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Application of the Cryo-Drying Technique in Maintaining Bioactive and Antioxidant Properties in Basil Leaves (Ocimum basilicum)

Sweet Basil between the Soul and the Table—Transformation of Traditional Knowledge on Ocimum basilicum L. in Bulgaria

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