Chemical composition and antibacterial activity of essential oil isolated from Omani basil (Ocimum basilicum Linn.)

摘要: Abstract Objective To identify the major volatile constituents and evaluate antibacterial activity of essential oil isolated from aerial parts Ocimum basilicum ( O. ) Linn. grown in Oman. Methods The fresh plant material was collected month September Seeb Nursery Muscat Governorate, Sultanate were separated by hydrodistillation method using Clevenger apparatus. A greenish yellow obtained 0.6% v/w yield which analyzed gas chromatography–mass spectrometry for its chemical composition. also evaluated against three Gram–positive four Gram–negative pathogenic bacterial strains agar well diffusion method. Results total thirty six identified linalool (69.87%) found to be constituent. Other main included geraniol (9.75%), p-allylanisole (6.02%), 1,8–cineole (4.90%), trans–α–bergamotene (2.36%) neryl acetate (1.24%). showed excellent bacteria moderate bacteria. Conclusions Omani basil is characterized a high content makes it useful food, pharmaceutical perfumery industries.