@article {1946,
	title = {Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils},
	journal = {Journal of Agricultural and Food Chemistry},
	volume = {52},
	year = {2004},
	note = {PT: J},
	month = {2004/06//},
	pages = {3486 - 3491},
	abstract = {Wild Amazonian basil Ocimum micranthum Willd. (O. campechianum, Mill.) Labiatae essential oil was analyzed by GC and GC-MS: 31 compounds were identified. The main components were eugenol (46.55 +/- 5.11 \%), beta-caryophyllene (11.94 +/- 1.31 \%), and beta-elemene (9.06 +/- 0.99\%), while a small amount of linalool (1.49 +/- 0.16\%) was detected. The oil was tested for its in vitro food-related biological activities and compared with common basil Ocimum basilicum and Thymus vulgaris commercial essential oils. Radical scavenging activity was evaluated employing 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The oil exerted a good capacity to act as a nonspecific donor of hydrogen atoms or electrons when checked in the diphenylpicrylhydrazyl assay, quenching 76,61 +/- 0.33\% of the radical, with values higher than those reported by reference oils. In the beta-carotene bleaching test, the oil provided an antioxidant efficacy comparable with that of O. basilicum and T. vulgaris essential oils. These data were confirmed by photochemiluminescence, where the oil showed a remarkable antioxidant capacity (2.39 +/- 0.1), comparable to that of Trolox and vitamin E, and higher than the other essential oils. Antibacterial activity of O. micranthum essential oil was evaluated against Gram positive and Gram negative bacterial strains. The oil showed a dose-dependent antifungal activity against pathogenic and food spoiling yeasts.},
	author = {Sacchetti, G and Medici, A and Maietti, S and Radice, N and Muzzoli, M and Manfredini, S and Braccioli, E and Bruni, R}
}
@article {1944,
	title = {Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods},
	journal = {Food Chemistry},
	volume = {91},
	year = {2005},
	note = {PT: J},
	month = {2005/08//},
	pages = {621 - 632},
	abstract = {Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae), Cymbopogon citratus (Poaceae), Eucalyptus globulus (Myrtaceae), Pinus radiata (Pinaceae), Piper crassinervium (Piperaceae), Psidium guayava (Myrtaceae), Rosmarinus officinalis (Lamiaceae), Thymus x citriodorus (Lamiaceae) and Zingiber officinale (Zingiberaccae), were characterized by means of GC and GC-MS and evaluated for their food functional ingredient related properties. These properties were compared to those of Thymus vulgaris essential oil, used as a reference ingredient. Antioxidant and radical-scavenging properties were tested by means of 1,1-diphenyl-2-picryihydrazyl (DPPH) assay, beta-carotene bleaching test and luminol-photochemiluminescence (PCL) assay. In the DPPH assay, C. odorata, C citratus, R. officinalis and C longa showed major effectiveness, with a radical inhibition ranging from 59.6 +/- 0.42-64.3 +/- 0.45\%. In the P-carotene bleaching test, C odorata (75.5 +/- 0.53\%), R. officinalis (81.1 +/- 0.57\%) and C longa (72.4 +/- 0.51\%) gave the best inhibition results. Similar results were obtained for the same essential oils in the PCL assay. Antimicrobial properties were obtained on five food-spoilage yeasts: Candida albicans ATCC 48274, Rhodotorula glutinis ATCC 16740, Schizosaccharomyces pombe ATCC 60232, Saccharomyces cerevisiae ATCC 2365, Yarrowia lypolitica ATCC 16617. C citratus and T x citriodorus were the most effective against the tested strains. Suggestions on relationships between chemical composition and biological activities are outlined. (C) 2004 Elsevier Ltd. All rights reserved.},
	author = {Sacchetti, G and Maietti, S and Muzzoli, M and Scaglianti, M and Manfredini, S and Radice, M and Bruni, R}
}
@article {1945,
	title = {Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils},
	journal = {Journal of Agricultural and Food Chemistry},
	volume = {52},
	year = {2004},
	note = {From Duplicate 2 (                           Composition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils                         - Sacchetti, G; Medici, A; Maietti, S; Radice, M; Muzzoli, M V; Manfredini, S; Braccioli, E; Bruni, R )                
Cited By (since 1996): 14
        
},
	month = {2004/06//},
	pages = {3486 - 3491},
	address = {Affiliation: Dipto. delle Risorse Nat. e Cultur., Universita degli Studi di Ferrara, C.so Porta Mare 2, I-44100 Ferrara, Italy; Affiliation: Fundacion Chankuap, Macas, Ecuador; Affiliation: Dipto. di Scienze Farmaceutiche, Università di Ferrara, via Fos},
	abstract = {Wild Amazonian basil Ocimum micranthum Willd. (O. campechianum Mill.) Labiatae essential oil was analyzed by GC and GC-MS: 31 compounds were identified. The main components were eugenol (46.55 {\textpm} 5.11\%), β-caryophyllene (11.94 {\textpm} 1.31\%), β-elemene (9.06 {\textpm} 0.99\%), while a small amount of linalool (1.49 {\textpm} 0.16\%) was detected. The oil was tested for its in vitro food-related biological activities and compared with common basil Ocimum basilicum and Thymus vulgaris commercial essential oils. Radical scavenging activity was evaluated employing 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The oil exerted a good capacity to act as a nonspecific donor of hydrogen atoms or electrons when checked in the diphenylpicrylhydrazyl assay, quenching 76,61 {\textpm} 0.33\% of the radical, with values higher than those reported by reference oils. In the β-carotene bleaching test, the oil provided an antioxidant efficacy comparable with that of O. basilicum and T. vulgaris essential oils. These data were confirmed by photochemiluminescence, where the oil showed a remarkable antioxidant capacity (2.39 {\textpm} 0.1), comparable to that of Trolox and vitamin E, and higher than the other essential oils. Antibacterial activity of O. micranthum essential oil was evaluated against Gram positive and Gram negative bacterial strains. The oil showed a dose-dependent antifungal activity against pathogenic and food spoiling yeasts.},
	keywords = {Antibacterial activity, Antifungal activity, Antioxidant activity, Essential oil, Eugenol, Ocimum micranthum, β-caryophyllene, β-elemene},
	isbn = {0021-8561},
	url = {http://muse.lib.auth.gr:9797/com/csa/?MuseHost=www-mi2.csa.com\&MuseFirst=1\&id=2\&recnum=4\&SID=54cb5ee3ad7ac982e501634b8323fbe4\&MusePath=/ids70/view_record.phphttp://www.scopus.com/scopus/inward/record.url?eid=2-s2.0-2542456938\&partnerID=40\&rel=R6.5.0},
	author = {Sacchetti, G and Medici, A and Maietti, S and Radice, N and Muzzoli, M V and Manfredini, S and Braccioli, E and Bruni, R and Radice, M}
}
