Kačániová Miroslava, Galovičová Lucia, Borotová Petra, Vukovic Nenad L, Vukic Milena, Kunová Simona, Hanus Pavel, Bakay Ladislav, Zagrobelna Edyta, Kluz Maciej, Kowalczewski Przemysław Łukasz
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.
Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St., 35601 Rzeszow, Poland.
Plants (Basel). 2022 Apr 10;11(8):1030. doi: 10.3390/plants11081030.
Basil () is a commonly used herb; it also contains essential oils and other valuable compounds. The basil oil obtained has a pleasant aroma, but also a broad spectrum of biological activity. This work reports on the chemical composition, antioxidant, antimicrobial and anti-insect activity in vitro and in situ of essential oil (OBEO) obtained by steam distillation of fresh flowering plants. Gas chromatography-mass spectrometry, DPPH, agar and disc diffusion and vapor phase methods were used to analyze the OBEO properties. The analysis of the chemical composition of OBEO showed that its main components were methyl chavicol (88.6%), 1,8-cineole (4.2%) and α-trans-bergamotene (1.7%). A strong antioxidant effect was demonstrated at the level of 77.3%. The analysis of antimicrobial properties showed that OBEO exerts variable strength of inhibiting activity against various groups of microorganisms. The growth inhibition zones ranged from 9.67 to 15.33 mm in Gram-positive (G) and Gram-negative (G) bacteria and from 5.33 to 7.33 mm in yeast. The lowest measured minimal inhibition concentration (MIC) was 3.21 µL/mL against Gram-negative and Gram-positive . The antimicrobial activity of in situ vapor phase of OBEO was also confirmed on apples, pears, potatoes and kohlrabi. The highest insecticidal activity against , observed at the concentration of 100%, caused the death of 80% of individuals. Due to its broad spectrum of activity, OBEO seems an ideal candidate for preserving fruit and vegetables.
罗勒（）是一种常用的草药；它还含有精油和其他有价值的化合物。所获得的罗勒油具有宜人的香气，而且具有广泛的生物活性。这项工作报道了通过对新鲜开花植物进行水蒸气蒸馏获得的精油（OBEO）的化学成分、体外和原位的抗氧化、抗菌及抗昆虫活性。采用气相色谱 - 质谱联用、DPPH、琼脂平板扩散和纸片扩散以及气相法对OBEO的性质进行分析。OBEO化学成分分析表明其主要成分是甲基丁香酚（88.6%）、1,8 - 桉叶素（4.2%）和α - 反式佛手柑烯（1.7%）。在77.3%的水平上表现出较强的抗氧化作用。抗菌性能分析表明，OBEO对不同种类的微生物具有不同强度的抑制活性。在革兰氏阳性（G）菌和革兰氏阴性（G）菌中，生长抑制圈范围为9.67至15.33毫米，在酵母中为5.33至7.33毫米。测得的最低最小抑菌浓度（MIC）为针对革兰氏阴性菌和革兰氏阳性菌3.21 μL/mL。OBEO原位气相的抗菌活性在苹果、梨、土豆和大头菜上也得到了证实。在100%浓度下观察到对[某种昆虫]具有最高杀虫活性，导致80%的个体死亡。由于其广泛的活性，OBEO似乎是保存水果和蔬菜的理想候选物。
