Abstract
The aim of this study is to identify the volatiles and their antimicrobial activites of Green stem basil (Ocimum basilicum L.), and Red stem basil (Ocimum basilicum L.). Volatiles were extracted through steam distillation, and then characterized by gas chromatography equipped with mass detector before antimicrobial analysis. Results showed that, more than fifty-three volatiles were identified from overall, fowers, and leaves of two varieties in basil. Mainly estragole, linalool, 1,8-cineole, and methyl eugenol were identified from basil. The analysis further showed that estragole, linalool, 1,8-cineole, and methyl eugenol were the main volatile chemical components. Green stem basil essential oil, red stem basil essential oil, and the main element ‘estragole’ were then extracted and analyzed for its antimicrobial activities. Paper Disk Diffusion Technique was used to test six species of bacteria separately. The results showed that estragole was able to inhibit all the six species of bacteria.The two essential oils of basils were able to inhibit Staphylococcus epidermidis, Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. The findings showed that estragole and essential oils at less 10% concentration were inhibitory effects on bacteria.
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