02218nas a2200217   4500008004100000245016300041210006900204260001400273300001600287490000700303520143500310100001701745700001401762700001501776700001401791700001501805700001801820700001701838700001301855856013201868       2004                        eng d00aComposition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils0 aComposition and functional properties of the essential oil of Am  c2004/06//  a3486 - 34910 v523 aWild 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.1 aSacchetti, G1 aMedici, A1 aMaietti, S1 aRadice, N1 aMuzzoli, M1 aManfredini, S1 aBraccioli, E1 aBruni, R  uhttps://thymus.myspecies.info/ref/composition-and-functional-properties-essential-oil-amazonian-basil-ocimum-micranthum-willd-002893nas a2200337   4500008004100000020001400041245016300055210006900218260027100287300001600558490000700574520141600581653002701997653002402024653002502048653001802073653001202091653002202103653002102125653001502146100001702161700001402178700001502192700001402207700001802221700001802239700001702257700001302274700001402287856025402301       2004                        eng d  a0021-856100aComposition and functional properties of the essential oil of Amazonian basil, Ocimum micranthum Willd., Labiatae in comparison with commercial essential oils0 aComposition and functional properties of the essential oil of Am  aAffiliation: 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 Fosc2004/06//  a3486 - 34910 v523 aWild 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%), β-caryophyllene (11.94 ± 1.31%), β-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 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 ± 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.10aAntibacterial activity10aAntifungal activity10aAntioxidant activity10aEssential oil10aEugenol10aOcimum micranthum10aβ-caryophyllene10aβ-elemene1 aSacchetti, G1 aMedici, A1 aMaietti, S1 aRadice, N1 aMuzzoli, M, V1 aManfredini, S1 aBraccioli, E1 aBruni, R1 aRadice, M  uhttp://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