Extraction Essential Oils from Ocimum Gratissimum L. , Ocimum Basilicum L. and Rosmarinus Officinalis L. Cultivated in Vietnam Using Steam Distillation Method

Document Type : Original Article

Authors

1 Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University of Ho Chi Minh city

2 Department of Chemical Engineering, Faculty of Chemical Engineering and Food Technology, Nong Lam University of Ho Chi Minh city

3 Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City

Abstract

In this study, essential oils (EO) of Ocimum gratissimum L., Ocimum basilicum L. (basil) and Rosmarinus officinalis L. (rosemary) originated in Vietnam were extracted by using steam distillation method. GC/MS analysis indicated that the major components in O. gratissimum EO: Eugenol (68.7 %), cis-β-Ocimene (8.2 %), D-Germacrene (11.7 %),…; O. basilicum EO: Estragole (84.8 %), trans-α-Bergamotene (2.7 %), Linalool (1.9 %),…and Rosemarinus officinalis EO: D-α-Pinene (22.1 %), Eucalyptol (17.0 %), Verbenone (14.9 %)…. The results showed that the antioxidant ability of O. gratissimum EO by DPPH method and ABTS method have the highest value of IC50. In DPPH method, IC50 of O. gratissimum EO is 5.1 (µg/ml), IC50 of O. basilicum EO is 18.2 (µg/ml), IC50 of Rosemarinus officinalis EO is 42.0 (µg/ml), which are lower than that of Vitamin C (IC50 = 4.8 (µg/ml) as control sample. In ABTS method, IC50 of O. gratissimum EO = 2.9 (µg/ml), IC50 of O. Basil EO = 10.4 (µg/ml), IC50 of Rosemary EO = 42.8 (µg/ml), which are lower than that of Vitamin C (IC50 = 2.3 (µg/ml)) as control sample.

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History

  • Receive Date: 12 August 2021
  • Revise Date: 05 September 2021
  • Accept Date: 09 September 2021

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