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dc.creatorBeatovic, Damir
dc.creatorKrstic-Milosevic, Dijana
dc.creatorTrifunović, Snežana S.
dc.creatorSiljegovic, Jovana
dc.creatorGlamočlija, Jasmina
dc.creatorRistic, Mihailo
dc.creatorJelacic, Slavica
dc.date.accessioned2018-11-22T00:30:52Z
dc.date.available2018-11-22T00:30:52Z
dc.date.issued2015
dc.identifier.issn1307-6167
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/1672
dc.description.abstractThis study evaluated the chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-flame ionization detection and GC-mass spectrometry. The oil yields ranged from 0.65 to 1.90 %. A total of 75 compounds were identified as constituents of analyzed essential oils. GC/MS analyses revealed that a majority of the examined basil cultivars belonged to the "linalool chemotype". The results of the DPPH assay showed a very high antioxidant capacity of the basil oils, which was especially high for Blue Spice cultivar (IC50 = 0.03 mu g/mL). Significant antimicrobial activity was shown for all the tested oils. Essential oil of Compact cultivar was the most active against the bacterium Micrococcus flavus, with an MIC value of 0.009 mu g/mL while Osmin cultivar exhibited the strongest antifungal activity with MIC values ranging from 0.08-1.07 mu g/mL. All the examined essential oils showed a 10-to 100-fold greater ability to inhibit fungal growth compared to commercial antifungal agents.en
dc.publisherAcg Publications, Gebze-Kocaeli
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173015/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.rightsrestrictedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceRecords of Natural Products
dc.subjectBasil cultivarsen
dc.subjectEssential oilen
dc.subjectDPPHen
dc.subjectAntibacterial activityen
dc.subjectAntifungal activityen
dc.titleChemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbiaen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractЈелациц, Славица; Трифуновић, Снежана; Крстиц-Милосевиц, Дијана; Ристиц, Михаило; Гламоцлија, Јасмина; Беатовиц, Дамир; Сиљеговиц, Јована;
dc.citation.volume9
dc.citation.issue1
dc.citation.spage62
dc.citation.epage75
dc.identifier.wos000350973300005
dc.citation.other9(1): 62-75
dc.citation.rankM23
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84908240617
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_cherry_1672
dc.identifier.rcubKon_2818


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