Ocimum bacilicum is also known as Sweet basil. It has various types of biological activities which are proved useful for cure of ailments in human body. Here essential oil is extracted from Sweet basil leaves and its antibacterial activity is observed. The references paper used for the preparation of these slide are mentioned at the end of the slide.

1. Chemical composition and antibacterial activity of essential
oil isolated from Ocimum basilicum Linn.(Omani basil)
Name: Pragati Shah
Roll no: 63/072, Msc. 3rd semester
Central Department of Chemistry
Tribhuvan University, Kirtipur
Kathmandu, Nepal
Based on:

2.  INTRODUCTION
 OBJECTIVE
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 CONCLUSION
 REFERENCES
 ACKNOWLEDGEMENT

3.  Ocimum basilicum, commonly called ‘Sweet Basil’.
 Belongs to Labiateae Family .
 Found in tropical and warm temperate region including
Asia, Africa, Central and South America.
 Genus Ocimum consists of more than 150 species
containing both terpenes and non-terpenes constituents in their essential oil.
 Essential oil of ocimum basilicum is of economic significance due to its
application in food, cosmetics and pharmaceutical industries.
 It has been used in traditional medicine as a tonic, vermifuge, diuretic,
antispasmodic and treatment of upper respiratory tract infection.

4.  Many scientific studies had revealed that oil of basil has various biological
activities:
oil of
basil
Antidiabetic
activity
Antibacterial
activity
Antiinflammatory
activity
Insecticidal
activity
Antioxidant
activity
Antimicrobial
activity
(Mahajan, et al )

5.  Ocimum basilicum oil have been reported to contain Linalool, methyl
chavicol, methyl cinnamate, methyl eugenol, eugenol and geraniol as major
chemical compounds.
Methyl cinnamate
Methyl chavicol
Linalool
Eugenol Geraniol
Methyl eugenol
(Dalia waleed Al, et al )

6. Copaene
Estragole
It was reported that major component of Omani basil was linalool (69.9%).
Major chemical constituent for Ethopian and Iranian basil oil reported as copaene
(25.5%) and methyl chavicol (52.4%).
It is clear that basil oil of different plant species and different geographical places
may have different phytochemical constituents .
(Hanif, et al )

7.  To isolate essential oil from ocimum basilicum by hydrodistillation process
using Clevenger apparatus.
 To evaluate the chemical constituents of extracted oil by Gas
Chromatography- Mass Spectrometry (GC-MS).
 To evaluate the antibacterial activity of isolated essential oil.

8. MATERIALS AND METHODS
Aerial parts of plants
were separated, washed,
shaded dried and
weighed.
200 g of dried aerial parts
subjected to hydro -
distillation for 6 h in
Clevenger apparatus.
Volatile oil was separated, dried
over anhydrous -Sodium
sulphate, filtered and stored in
dark brown bottle prior to
analysis

9. Analysis of extracted volatile oil
was done by use of GC-MS
technique.
Identification of chemical constituent
was done on basis of retention time and
comparing mass fragmentation pattern
with literature and computer matching
with standard spectra.
Antibacterial activity of isolated oil was evaluated by
standard agar well diffusion method against seven
bacterial strains.
Activity of isolated oil was compared with commercially
available basil oil.

10. RESULTS AND DISCUSSION
Chemical composition of Omani basil oil
 The yield of the hydrodistilled basil oil was found to be 1.2 mL on fresh
weight basis.
 The chemical constituents of Omani basil oil identified by GC–MS
analysis were presented in Table 1.
 A total of 36 chemicals were identified.
 Linalool, identified as major component followed by geraniol, p-
allylanisole, 1,8 cineole, trans-α-bergamotene and neryl acetate.

12. Antibacterial activity
 The results of the antibacterial activity reported as diameter of zone of
inhibition (mm) were shown in Table 2.
Pathogens Extracted basil oil
(mm)
Commercial
basil oil
(mm)
Gram+ve Bacillus cereus 25 _
Staphylococcus aureus 9 _
Staphylococcus epidermis _ _
Gram-ve Escherichia coli 11 _
Salmonella typhimurium 10 _
Klebsilla pneumoniae _ _
Pseudomonas aeruginosa _ _

13.  Basil oil inhibited growth of two Gram–positive and two Gram–negative
bacteria and showed mixed antibacterial effect on both strains.
 Zone of inhibition was found more for Bacillus cereus (25 mm) followed
by Escherichia coli (11 mm) bacteria.
 But it failed to inhibit growth of Staphyllococcus epidermis, Klebsilla
pneumoniae and Pseudomonas aeruginosa.
 Thus it showed that basil oil was more effective against Gram-positive
bacteria.
 Similarly commercial oil showed no inhibitory effect signaling a major
difference in chemical composition of isolated and marketed essential oil.

14.  Ocimum basilicum essential oil was extracted and its chemical
constituents were evaluated by GC-MS.
 Linalool(C10H18O ) (69.86%) was identified as major chemical constituent
in its volatile oil.
 Extracted essential oil showed a mixed antibacterial activity against
Gram +ve and Gram –ve bacteria.

15. REFERENCES
1.Abbasy Dalia Waleed Al, Pathre Nirmal, Al-Sabahi Jamal Nasser, Khan Shah Alam. Chemical
composition and antibacterial activity of essential oil isolated from Omani basil (Ocimum
basilicum)Asian Pacific Journal of Tropical Disease 2015; 5(8): 645-649
2. Hossain MA, Kabir MJ, Salehuddin SM, Rahman SM, Das AK, Singha SK, et al. Antibacterial
properties of essential oils and methanol extracts of sweet basil Ocimum basilicum occurring in
Bangladesh. Pharm Biol 2010; 48(5): 504-11.
3. Kathirvel P, Ravi S. Chemical composition of the essential oil from basil (Ocimum basilicum
Linn.) and its in vitro cytotoxicity against HeLa and HEp–2 human cancer cell lines and NIH 3T3
mouse embryonic fibroblasts. Nat Prod Res 2012; 26(12): 1112-8.
4. Hanif MA, Al–Maskari MY, Al–Maskari A, Al-Shukaili A, AlMaskari AY, Al–Sabahi JN.
Essential oil composition, antimicrobial and antioxidant activities of unexplored Omani basil. J
Med Plants Res 2011; 5(5): 751-7.a
5.Srivastava S, Cahill DM, Conlan XA, Adholeya A. A novel in vitro whole plant system for
analysis of polyphenolics and their antioxidant potential in cultivars of Ocimum basilicum. J Agric
Food Chem 2014; 62(41): 10064-75.

16. I want to express my sincere gratitude to
Prof. Dr. Megh Raj Pokhrel (HOD)
And my supervisors:
Assoc. Prof. Dr Susan Joshi
Assist. Prof. Dr. Surya Kant Kalauni
Assist. Prof. Dr. Bimala Subba
Assist. Prof. Dr. Sushika Mulmi
Assist. Prof. Dr. Khaga Raj Sharma
And my all friends .

17. THANK YOU