CHEMICAL COMPOSITION, ANTIMICROBIAL AND ANTIOXIDANT ACTIVITITES OF ESSENTIAL OIL FROM (OCIMUM BASILICUM L.) COLLECTED IN THANH HOA PROVINCE
The leaves of Ocimum basilicum L. were collected in Thanh Hoa province. Chemical composition of (Ocimum basilicum L.) essential oil has been examined by GC-MS. The identified components constitute 0.5-0.6%. There are 23 compounds and the main compounds are estragole (92.16%), 1.8-Cineole (1,69%), 3-Carene (0.99%), and trans-α-Bergamotene (0.52%). Estragole (92.16%) was higher than the previously published. In addition, we also tested the antibacterial activity of (Ocimum basilicum L.) essential oil on E. coli. The results showed that the essential oil had strong antibacterial activity of about 89.20% on E. coli. The antioxidant capacity of basil essential oil was determined by DPPH method. The highest antioxidant efficiency of basil essential oil was 96.40% (IC50 = 1,08 μg/mL) at 2.5 mg/mL. The results of this research show that the of Ocimum basilicum L. might be a natural potential source of antibacterial and antioxidants.