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Abstract
A comparison of the chemical composition and antimicrobial activity of the essential oils obtained from the aerial parts of two types of Ocimum basilicum L.—O. basilicum L. (green type) and O. basilicum (purple type)—were carried out. The oils were obtained by hydrodistillation and were analyzed by GC and GC/MS. The main components of the oil of the O.basilicum (green type) were methyl chavicol (62.5%), geranial (12.5%) and neral (9.9%) while in the oil of O.basilicum (purple type), trans-a-bergamotene (17.5%), linalool (17.0%) and 1,8-cineole (9.0%) were the prominent components. The antimicrobial activity of each oil was determined by measurement of the growth inhibitory zone, against three Gram positive, one Gram negative and one fungus using the well diffusion assay.
