alexa Antimicrobial and Free Radical Scavenging Activities of
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Antimicrobial and Free Radical Scavenging Activities of Basil (Ocimum basilicum) Essential Oil Isolated from Five Plant Varieties Growing in Greece

Eriotou E1, Anastasiadou K1, Nikolopoulos D2* and Koulougliotis D3

1Department of Food Technology, Technological Educational Institute (T.E.I.) of Ionian Islands, Terma Leoforou Vergoti, 28100 Kefalonia, Greece

2Department of Electronic Computer Systems Engineering, Technological Educational Institute (T.E.I.) of Piraeus, Petrou Ralli and Thivon 250, 12244 Aigaleo, Greece

3Department of Environmental Technology, Technological Educational Institute (T.E.I.) of Ionian Islands, Neo Ktirio, Panagoula, 29100 Zakynthos, Greece

*Corresponding Author:
Nikolopoulos D
Department of Computer Systems Engineering
Technological Educational Institute (T.E.I.) of Piraeus
Petrou Ralli and Thivon 250, 12244 Aigaleo Greece
Tel: +0030-210-5381110
Fax: +0030-210-5381436
E-mail: [email protected]; [email protected]

Received date: January 28, 2015; Accepted date: April 10, 2015; Published date: April 23, 2015

Citation: Eriotou E, Anastasiadou K, Nikolopoulos D, Koulougliotis D (2015) Antimicrobial and Free Radical Scavenging Activities of Basil (Ocimum basilicum) Essential Oil Isolated from Five Plant Varieties Growing in Greece. J Nutr Food Sci 5:367. doi: 10.4172/2155-9600.1000367

Copyright: © 2015 Eriotou E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

The antimicrobial activity and DPPH free radical scavenging capacity of six essential oils isolated from the leaves (in all cases) and flowers (in one case) of five basil varieties (Ocimum basilicum) growing in Greece were examined. The antimicrobial activity was probed via disc diffusion and minimum inhibitory concentration and tested against 16 Gram-positive and 17 Gram-negative ATCC bacterial strains. The essential oils from three basil varieties exhibited statistically significant increased antimicrobial activity towards Gram-positive relative to Gram-negative bacteria. Both antimicrobial and free radical scavenging activities showed significant dependence on basil variety as well as on plant part.

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