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Antibacterial and Antioxidant study of Ocimum basilicum Labiatae (sweet basil)


Dinanath D Patil , Dnyandeo K. Mhaske , Gurumeet C. Wadhawa

Abstract

Ethanol, methanol, and hexane extracts from Ocimum basilicum Labiatae (sweet basil) were investigated for their in vitro antimicrobial properties. a disk-diffusion and minimal inhibition concentration (MIC) method .Both the hexane and ethanol extracts, but not the ethanol extracts, inhibited three isolates out studied. All three extract of O. basilicum were different in terms of their antibacterial activities. The hexane extract showed a stronger and broader spectrum of antibacterial activity, study was also carried out to evaluate the in-vitro antioxidant activities of ethanol ,chcl3 and cc4 extract of Ocimum species namely Ocimum basilicum This was achieved by screening the two plant extracts at varying concentrations (10-50ìg/ml)using DPPH radical scavenging activity, reducing power assay, hydroxyl radical scavenging activity and nitric oxide radical scavenging activity. The results were analyzed statistically which showed that ethanol extract Ocimum basilicum had more antioxidant activity than standard antioxidant.



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