Physical-chemical, microbiological and functional characterization of the extracts of the species purple basil (Ocimum Sanctum)
Investigation article
Keywords:
purple basil, antioxidant, essential oils, extraction, extractsAbstract
The Purple Basil (Ocimum sanctum) is described as a medicinal and aromatic plant that has antispasmodic, antibacterial, anti-inflammatory, stimulant, sedative, among others properties. For this reason, the purpose of this research consisted of a physical, chemical, microbiological and functional characterization of the extracts obtained by the different extraction methods such as Clevenger (Hydrodistillation), Soxhlet, ultrasound, maceration, leaching, extracts that were evaluated for possible pharmaceutics use. Through this work we managed to determine physical and chemical properties (yield, organoleptic properties, density, pH). Likewise, the antimicrobial activity was evaluated by the antibiogram technique of diffusion of disc-plate in agar, tested in gram-negative bacteria like Salmonella and E. coli, in concentrations of 0, 25, 50, 75, 100 (mg/mL) respectively, showing that these Microorganisms are more sensitive to essential oil at a concentration of 60,27 (mg/mL). Finally, the essential oil was the one that showed better results in all the analyses carried out so that it is emphasized in the use of this for the future development of phytopharmaceuticals.
Keywords: purple basil, antioxidant, essential oils, extraction, extracts.
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