Nutritional and Antimicrobial Properties of Ocimum gratissimum Leaves

Oboh, F. O. J.; Masodje, Honeybell I.; Enabulele, S. A.

doi:10.3923/jbs.2009.377.380

Cited by 46 publications

(56 citation statements)

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“…The leaves are used as a general tonic and possess anti-diarrhoeal [3] and antidiabetic properties [4]. Essential oils of O. gratissimum contain eugenol and show some evidence of anti-bacterial activity [5]. Ocimum basilicum is used in folk medicine due to its stimulant, carminative and anti-spasmodic properties.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Capacity of Two <i>Ocimum</i> Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Uyoh¹,

Chukwurah²,

David³

et al. 2013

AJPS

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The antioxidant activities of Ocimum basilicum and Ocimum gratissimum consumed as spices in Nigeria were evaluated in a bid to provide better scientific basis for increased domestication efforts on them. Total phenol and flavonoid contents of the spice extracts ranged from 9.09 -27.41 µg GAE/mg and 5.38 -22.88 µg RE/mg respectively. The DPPH and hydroxyl radical scavenging activities of the spice extracts ranged from 58.43% -92.37% and 6.27% -16.67% respectively. The total antioxidant capacities and reducing powers of the extracts (measured as absorbance values) ranged from 0.137 -0.160 and 0.130 -0.158 respectively. Generally, Ocimum basilicum maintained superior antioxidant activities to O. gratissimum in all the test assays, and all the extracts showed dose-dependent antioxidant activities. Ascorbic acid, Gallic acid and Rutin used as reference compounds generally showed higher antioxidant activities to the spice extracts except in the hydroxyl radical scavenging assay. Put together, these results confirm that Ocimum basilicum and O. gratissimum extracts possess appreciable natural antioxidant potentials, thereby providing good justification for their increased domestication and consumption.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Capacity of Two <i>Ocimum</i> Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Uyoh¹,

Chukwurah²,

David³

et al. 2013

AJPS

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“…Leafy vegetables have high moisture content which support the growth of wide range of microorganisms especially Escherichia coli and Staphylococcus aureus which produce heat stable toxins, these agents act as common food poisoning bacteria, antimicrobial activity of Ocimum species can inhibit the growth of these bacteria on the vegetable in sauces and stews, thus protecting the consumer (Oboh and Enabulala, 2009). …”

Section: Resultsmentioning

confidence: 99%

“…All parts of the plant stem, root, leaves and inflorescence have been used to study the antimicrobial activity and learn their therapeutic use (Dev et al, Shiju, 2014;Oboh and Enabulala, 2009). …”

Section: Resultsmentioning

confidence: 99%

Efficiency of Crude Extract of Ocimum sanctum, Ocimum gratissimum and Ocimum basilicum Leaves against Bacterial Pathogens

Krishnamurty¹,

Chandrashekar²,

Kumar³

2018

Int.J.Curr.Microbiol.App.Sci

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“…American Journal of Applied Chemistry 2015; 3(1): [14][15][16][17][18][19][20] structure of the leaf of Vernonia amygdalina and to study its bioactivities. Further, the paper aims to isolate possible biological active compound (s) from the leaf of Vernonia mygdalina by using various chromatography techniques such as column chromatography and preparative thin layer chromatography.…”

Section: Column Chromatographymentioning

confidence: 99%

Isolation, Structural Elucidation, and Bioactivity Studies of Leaf Extract of Vernonia Amygdalina

Zenebe¹,

Dessie²,

Getachew³

et al. 2015

AJAC

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Vernonia Amygdalina (VA) is a tropical African plant of the Asteraceae family and is occasionally cultivated for its medicinal uses, which include as a treatment for diarrhea, skin wounds, fever mastitis and worms infection. The aim of this study is to isolate and elucidate the structure of some of the chemical constituents from the leaf of Vernonia Amygdalina and its bioactivities. The methanol extract of Vernonia Amygdalina, after repeated chromatography led to the isolation of a different compound, one of this compound (MM-4) is partially characterized based on the spectral data (IR, 1 H NMR, 13 C NMR, and DEPT) and extracts from Vernonia Amygdalina has been shown to have antimicrobial activity.

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Nutritional and Antimicrobial Properties of Ocimum gratissimum Leaves

Cited by 46 publications

References 0 publications

Evaluation of Antioxidant Capacity of Two <i>Ocimum</i> Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Evaluation of Antioxidant Capacity of Two <i>Ocimum</i> Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Efficiency of Crude Extract of Ocimum sanctum, Ocimum gratissimum and Ocimum basilicum Leaves against Bacterial Pathogens

Isolation, Structural Elucidation, and Bioactivity Studies of Leaf Extract of Vernonia Amygdalina

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Nutritional and Antimicrobial Properties of Ocimum gratissimum Leaves

Cited by 46 publications

References 0 publications

Evaluation of Antioxidant Capacity of Two &lt;i&gt;Ocimum&lt;/i&gt; Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Evaluation of Antioxidant Capacity of Two &lt;i&gt;Ocimum&lt;/i&gt; Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Efficiency of Crude Extract of Ocimum sanctum, Ocimum gratissimum and Ocimum basilicum Leaves against Bacterial Pathogens

Isolation, Structural Elucidation, and Bioactivity Studies of Leaf Extract of Vernonia Amygdalina

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Evaluation of Antioxidant Capacity of Two <i>Ocimum</i> Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication

Evaluation of Antioxidant Capacity of Two <i>Ocimum</i> Species Consumed Locally as Spices in Nigeria as a Justification for Increased Domestication