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Antibacterial and Antioxidant Activities of Ocimum basilicum L. Against Mastitis Pathogens

Year 2018, , 573 - 580, 30.09.2018

Gülten Ökmen , Neslihan Balpınar

https://doi.org/10.17776/csj.409675
Cited By: 3

Abstract

The most common bacterial agents cause
inflammation in the mammary gland (mastitis), which disease cause to less
yields in cows. These bacteria are Staphylococcus
aureus and Coagulase-negative Staphylococci
(CNS). Therefore, these bacteria were selected in this study. The purpose of
this study is to research the antibacterial and antioxidant potential of the
various extracts of Ocimum basilicum
L. The mastitis agents used in the study are 7 bacteria in total; 2 of them are
Staphylococcus aureus and the other 5
bacteria are CNS. The antibacterial activities studies were carried out using
Kirby-Bauer disc diffusion technique. The other antibacterial activity test
performed within the scope of this study was minimum inhibitory concentration
(MIC) test. Antioxidant activities were determined by
2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. This study
showed that the largest inhibition zone was obtained from the methanol extract
of O. basilicum. Result of this study is 9 mm. The lowest MIC value was recorded as 3250 μg/mL. It was
found that O. basilicum used in the
study had antibacterial activity against mastitis pathogens, and high
antioxidant activity could be obtained from the water extracts (72%).
Consequently, O. basilicum is a good candidate in developing new antibacterial and
antioxidant agents.

Keywords

Antibacterial activity Antioxidant activity Mastitis Ocimum basilicum Ocimum basilicum

References

  • [1] Khan S.A., Nawaz M.S., Khan A.A. and Cerniglia C.E., Transfer of erythromycin resistance from poultry to human clinical strains of Staphylococcus aureus, J. Clin. Microbiol., 38-5 (2000) 1832-1838.
  • [2] Morin D.E., Constable P.D. and Mc Coy G.C., Use of clinical parameters for differentiation of Gram-positive and Gram-negative mastitis in dairy cows vaccinated against lipopolysaccharide core antigens, J. Am. Vet. Med. Assoc., 212-9 (1998) 1423-1431.
  • [3] Karahan M., Açık M.N. and Çetinkaya B., Investigation of toxin genes by polymerase chain reaction in Staphylococcus aureus strains isolated from bovine mastitis, Foodborne Pathog. Dis., 6-8 (2009) 1-7.
  • [4] Taponen S., Simojoki H., Haveri M., Larsen H.D. and Pyorala S., Clinical characteristics and persistence of bovine mastitis caused by different species of coagulase-negative Staphylococci identified with API or AFLP, Vet. Microbiol., 115 (2006) 199-207.
  • [5] Mustafa Y.S., Awan F.N., Zaman T., Chaudhry S.R. and Zoyfro V., Prevalence and antibacterial susceptibility in mastitis in buffalo and cow in and around the district Lahore-Pakistan, Pak. J. Pharm., 24 (2011) 29-33.
  • [6] Wellenberg G.L., Van der Poel W.H.M. and Van O.J.T., Viral infections and bovine mastitis: a review, Vet. Microbiol., 88-1 (2002) 27-45.
  • [7] Dhanabalan R., Doss A., Jagadeeswari M., Balachandar S. and Kezia E., In vitro phytochemical screening and antibacterial activity of water and methanolic leaf extracts of Tridax procumbens against bovine mastitis isolated Staphylococcus aureus, Ethnobot. Leaflets, 12 (2008) 1090-1095.
  • [8] Turutoglu H., Hasoksuz M., Ozturk D., Yildirim M. and Sagnak S., Methicillin and aminoglycoside resistance in Staphylococcus aureus isolates from bovine mastitis and sequence analysis of their mecA genes, Vet. Res. Commun., 33-8 (2009) 945-956.
  • [9] Politeo O., Jukica M. and Milosa M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 101-1 (2007) 379-385.
  • [10] Sajjadi S. E., Analysis of the essential oils of two cultivated basil (Ocimum basilicum L.) from Iran, DARU., 14-3 (2006) 128-130.
  • [11] Bauer K., Garbe D. and Surburg H., Common Fragrance and Flavor Materials. Wiley-VCH, Weinheim, 1997.
  • [12] Akgül A., Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Ankara, 1993.
  • [13] Baytop T., Türkiye’de Tıbbi Bitkilerle Tedavi (Geçmişte ve Bugün). Nobel Tıp Kitapevleri, İstanbul, 1999.
  • [14] Chang X., Alderson P.G. and Wright C.J., Solar irradiance level alters the growth of basil (Ocimum basilicum L.) and its content of volatile oils, Environ. Exp. Bot., 63 (2008) 216–223.
  • [15] Zheljazkov V.D., Callahan A. and Cantrell C.L., Yield and oil composition of 38 basil (Ocimum basilicum L.) accessions grown in Mississippi, J. Agric. Food Chem., 56-1 (2008) 241-245.
  • [16] Lee S.J., Umano K., Shibamoto T. and Lee K.G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 91-1 (2005) 131-137.
  • [17] Wannissorn B., Jarikasem S., Siriwangchai T. and Thubthimthed S., Antibacterial properties of essential oils from Thai medicinal plants, Fitoterapia, 76-2 (2005) 233-236.
  • [18] Bozin B., Mimica-Dukic N., Simin N. and Anackov G., Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils, J. Agric. Food Chem., 54-5 (2006) 1822–1828.
  • [19] Gülçin I., Elmastaş M. and Aboul-Enein Y.H., Determination of antioxidant and radical scavenging activity of Basil (Ocimum basilicum L. Family Lamiaceae) assayed by different methodologies, Phytother. Res., 21-4 (2007) 354-361.
  • [20] Shafique M., Khan J.S. and Khan H.N., Study of antioxidant and antimicrobial activity of sweet basil (Ocimum basilicum) essential oil, Pharmacologyonline, 1 (2011) 105-111.
  • [21] Bilal A., Jahan N., Ahmed A., Bilal S.N., Habib S. and Hajra S., Phytochemical and pharmacological studies on Ocimum basilicum L., Int. J. Curr. Res. Rev., 4 (2012) 73-83.
  • [22] Nacar S. and Tansi S., Chemical components of different basil (Ocimum basilicum L.) cultivars grown in Mediterranean regions in Turkey, Isr. J. Plant Sci., 48-2 (2000) 109-112.
  • [23] Adıgüzel A., Güllüce M., Şengül M., Öğütcü H., Şahin F. and Karaman I., Antimicrobial effects of Ocimum basilicum (Labiatae) extract, Turk. J. Botany, 29-3 (2005) 155-160.
  • [24] Telci I., Bayram E., Yılmaz G. and Avcı B., Variability in essential oil composition of Turkish basils (Ocimum basilicum L.), Biochem. Syst. Ecol., 34-6 (2006) 489-497.
  • [25] Davis, P.H., (1965-1985). Flora of Turkey and The East Aegean Islands, 1-9. Edinburgh University Press, Edinburgh.
  • [26] Davis P.H., Mill R.R., Tan K., Flora of Turkey and the East Aegean Islands 10. Edinburgh University Press, Edinburgh, (1988).
  • [27] Güner A., Özhatay N., Ekim T. ad Başer K.H.C., Flora of Turkey and the East Aegean Islands 11. Edinburgh University Press, Edinburgh, (2000).
  • [28] Quinn P.J., Carter M.E., Markey B.K., Carter G.R., Clinical Veterinary Microbiology. Mosby-Year Book Europe Limited, England,1994.
  • [29] Habib F., Rind R., Durani N., Bhutto A.L., Buriro R.S., Tunio A., Aijaz N., Lakho S.A., Bugti A.G., Shoaib M., Morphological and cultural characterization of Staphylococcus aureus isolated from different animal species, J. Appl. Environ. Biol. Sci., 5-2 (2015) 15-26.
  • [30] Bauer A.W., Kirby W.M., Sherris J.C. and Turck M., Antibiotic susceptibility testing by a standardized single disk method, Am. J. Clin. Pathol., 45-4 (1966) 493-496.
  • [31] CLSI (Clinical and Laboratory Standards Institute), Methods for Dilution Antimicrobial Susceptibility Test for Bacteria that Grow Aerobically; Approved Standard M7-A. National Committee for Clinical Laboratory Standards, Philadelphia, 2003.
  • [32] CLSI (Clinical and Laboratory Standards Institute), Performance Standards for Antimicrobial Susceptibility Testing (16th Informational Supplement M100-S16). National Committee for Clinical Laboratory Standards, Philadelphia, 2006.
  • [33] Brand-Williams W., Cuvelier M.E. and Berset C., Use of a free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28-1 (1995) 25-30.
  • [34] Suppakul P., Miltz J., Soneveld K. and Bigger S., Antimicrobial properties of basil and its possible application in food packaging, J. Agrig. Food Chem., 51-11 (2003), 3197-3207.
  • [35] López P., Sánchez C., Batlle R. and Nerin C., Solid and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains, J. Agrig. Food Chem., 5-17 (2005), 6939-6946.
  • [36] Shafique M., Shaista J.K. and Nuzhat H.K., Comparative study for antibacterial potential of in vitro and in vivo grown Ocimum basilicum L. plant extracts, Pak. J. Biochem. Mol. Biol., 44-3 (2011), 113-117.
  • [37] Yahya N.Z., In vitro and in vivo evaluation of antimicrobial effect of leaves Ocimum basilicum of ethanolic extract against Staphylococcus aureus, Al-Anbar J. Vet. Sci., 4-2 (2011) 67-75.
  • [38] Unnithan C.R., Dagnaw W., Undrala S. and Subban R., Chemical composition and antibacterial activity of essential oil of Ocimum basilicum of Northern Ethiopia, Int. Res. J. Biological Sci., 2-9 (2013), 1-4.
  • [39] Helander I.M., Alakomi H.L., Latva-Kala K., Mattila-Sandolm T., Pol I., Smid E.J., Gorris L.G.M. and von Wright A., Characterization of the action of selected essential oil components on Gram-negative bacteria, J. Agric. Food Chem., 46-9 (1998) 3590–3595.
  • [40] Ultee A., Bennik M.H.J. and Moezelar R., The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus, Appl. Environ. Microbiol., 68-4 (2002) 1561-1568.
  • [41] Juven B.J., Kanner J., Schved F. and Weisslowicz H., Factors that interact with the antibacterial action of thyme essential oil and its active constituents, J. Appl. Bacteriol., 76-6 (1994) 626–631.
  • [42] Gustafson J.E., Liew Y.C., Chew S., Markham J.L., Bell H.C., Wyllie S.G. and Warmingto J.R., Effects of tea tree oil on Escherichia coli, Lett. Appl. Microbiol., 26-3 (1998) 194–198.
  • [43] Ultee A. and Smid E.J., Influence of carvacrol on growth and toxin production by Bacillus cereus, Int. J. Food Microbiol., 64-3 (2001) 373-378.
  • [44] Morris J.A., Khettry A. and Seitz E.W.M., Antimicrobial activity of aroma chemicals and essential oils, J. Am. Oil Chem. Soc., 56-5 (1979) 595–603.
  • [45] Ozcan M. and Chalchat J.C., Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey, Czech J. Food Sci., 20-6 (2002) 223-228.
  • [46] Alsabri S.G., El-Basir H.M., Rmeli N.B., Mohamed S.B., Allafi A.A., Zetrini A.A., Salem A.A., Mohamed S.S., Gbaj A. and El-Baseir M.M., Phytochemical screening, antioxidant, antimicrobial and anti-proliferative activities study of Arbutus pavarii plant, J. Chem. Pharm. Res., 5-1 (2013) 32-36.
  • [47] Sharafati R.C., Rokni N., Rafieian K.M., Drees F. and Salehi E., Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger, J. Agric. Sci. Technol., 17-4 (2015) 817-826.
  • [48] Zhang J.W., Li S.K. and Wu W.J., The main chemical composition and in vitro antifungal activity of the essential oils of Ocimum basilicum Linn. var. pilosum (willd.) Benth., Molecules, 14-1 (2009) 273-278.
  • [49] Vardar U. G., Candan F., Sokmen A., Daferera D., Polissiou M., Sokmen M., Donmez E. and Tepe B., Antibacterial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey var. pectinatus (Lamiaceae), J. Agric. Food Chem., 51-1 (2003) 63-67.
  • [50] Cantekin Z., Ergün Y., İneklerde subklinik mastitis etkenlerinin kültür ve PCR yöntemleriyle karşılaştırmalı tanısı. MKÜ BAP project no: 1101 M 0103, ethics committee no: 2010/02-30: 12.

Mastitis Patojenlerine Karşı Ocimum basilicum L.’ un Antibakteriyel ve Antioksidan Aktiviteleri

Year 2018, , 573 - 580, 30.09.2018

Gülten Ökmen , Neslihan Balpınar

https://doi.org/10.17776/csj.409675
Cited By: 3

Abstract

En
yaygın bakteriyel ajanlar meme bezlerinde iltihaplanmaya (mastitis) neden
olmakta, ki bu hastalık ineklerde düşük verime neden olur. Bu bakteriler Staphylococcus aureus ve
koagülaz-negatif Staphylococci (KNS)’dir. Bu çalışmanın amacı, Ocimum
basilicum L.’nin çeşitli özütlerinin antibakteriyel ve antioksidan
potansiyellerinin araştırılmasıdır. Çalışmada kullanılan mastitis
etkenleri toplam 7 bakteri olup, bunlardan 2 tanesi Staphylococcus aureus, diğer 5 bakteri ise KNS’dir. Antibakteriyel
aktivite çalışmaları Kirby-Bauer disk difüzyon metodu kullanılarak
gerçekleştirilmiştir. Bu çalışma kapsamında yapılan diğer bir antibakteriyel
aktivite testi, minimum inhibitör konsantrasyon (MİK) testidir. Antioksidan aktivite
çalışmaları 2,2-difenil-1-pikrilhidrazil (DPPH) radikal süpürme yöntemi ile
belirlenmiştir. Çalışma en geniş inhibisyon zonunun, O. basilicum’un metanol
özütünden sağlandığını göstermiştir. Bu çalışmanın sonucu 9 mm’dir. En düşük
MİK değeri 3250 µg/mL olarak kayıt edilmiştir. Çalışmada kullanılan O. basilicum, mastitis
patojenlerine karşı antibakteriyel aktiviteye sahiptir ve yüksek antioksidan
aktivite sulu özütlerden elde edilmiştir (%72). Sonuç olarak, yeni antibakteriyel ve antioksidan ajanların
geliştirilmesinde, O. basilicum’ un iyi bir aday olduğunu ortaya
koymaktadır.

Keywords

Antibakteriyel aktivite Antioksidan aktivite Mastitis Ocimum basilicum

References

  • [1] Khan S.A., Nawaz M.S., Khan A.A. and Cerniglia C.E., Transfer of erythromycin resistance from poultry to human clinical strains of Staphylococcus aureus, J. Clin. Microbiol., 38-5 (2000) 1832-1838.
  • [2] Morin D.E., Constable P.D. and Mc Coy G.C., Use of clinical parameters for differentiation of Gram-positive and Gram-negative mastitis in dairy cows vaccinated against lipopolysaccharide core antigens, J. Am. Vet. Med. Assoc., 212-9 (1998) 1423-1431.
  • [3] Karahan M., Açık M.N. and Çetinkaya B., Investigation of toxin genes by polymerase chain reaction in Staphylococcus aureus strains isolated from bovine mastitis, Foodborne Pathog. Dis., 6-8 (2009) 1-7.
  • [4] Taponen S., Simojoki H., Haveri M., Larsen H.D. and Pyorala S., Clinical characteristics and persistence of bovine mastitis caused by different species of coagulase-negative Staphylococci identified with API or AFLP, Vet. Microbiol., 115 (2006) 199-207.
  • [5] Mustafa Y.S., Awan F.N., Zaman T., Chaudhry S.R. and Zoyfro V., Prevalence and antibacterial susceptibility in mastitis in buffalo and cow in and around the district Lahore-Pakistan, Pak. J. Pharm., 24 (2011) 29-33.
  • [6] Wellenberg G.L., Van der Poel W.H.M. and Van O.J.T., Viral infections and bovine mastitis: a review, Vet. Microbiol., 88-1 (2002) 27-45.
  • [7] Dhanabalan R., Doss A., Jagadeeswari M., Balachandar S. and Kezia E., In vitro phytochemical screening and antibacterial activity of water and methanolic leaf extracts of Tridax procumbens against bovine mastitis isolated Staphylococcus aureus, Ethnobot. Leaflets, 12 (2008) 1090-1095.
  • [8] Turutoglu H., Hasoksuz M., Ozturk D., Yildirim M. and Sagnak S., Methicillin and aminoglycoside resistance in Staphylococcus aureus isolates from bovine mastitis and sequence analysis of their mecA genes, Vet. Res. Commun., 33-8 (2009) 945-956.
  • [9] Politeo O., Jukica M. and Milosa M., Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil, Food Chem., 101-1 (2007) 379-385.
  • [10] Sajjadi S. E., Analysis of the essential oils of two cultivated basil (Ocimum basilicum L.) from Iran, DARU., 14-3 (2006) 128-130.
  • [11] Bauer K., Garbe D. and Surburg H., Common Fragrance and Flavor Materials. Wiley-VCH, Weinheim, 1997.
  • [12] Akgül A., Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Ankara, 1993.
  • [13] Baytop T., Türkiye’de Tıbbi Bitkilerle Tedavi (Geçmişte ve Bugün). Nobel Tıp Kitapevleri, İstanbul, 1999.
  • [14] Chang X., Alderson P.G. and Wright C.J., Solar irradiance level alters the growth of basil (Ocimum basilicum L.) and its content of volatile oils, Environ. Exp. Bot., 63 (2008) 216–223.
  • [15] Zheljazkov V.D., Callahan A. and Cantrell C.L., Yield and oil composition of 38 basil (Ocimum basilicum L.) accessions grown in Mississippi, J. Agric. Food Chem., 56-1 (2008) 241-245.
  • [16] Lee S.J., Umano K., Shibamoto T. and Lee K.G., Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chem., 91-1 (2005) 131-137.
  • [17] Wannissorn B., Jarikasem S., Siriwangchai T. and Thubthimthed S., Antibacterial properties of essential oils from Thai medicinal plants, Fitoterapia, 76-2 (2005) 233-236.
  • [18] Bozin B., Mimica-Dukic N., Simin N. and Anackov G., Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils, J. Agric. Food Chem., 54-5 (2006) 1822–1828.
  • [19] Gülçin I., Elmastaş M. and Aboul-Enein Y.H., Determination of antioxidant and radical scavenging activity of Basil (Ocimum basilicum L. Family Lamiaceae) assayed by different methodologies, Phytother. Res., 21-4 (2007) 354-361.
  • [20] Shafique M., Khan J.S. and Khan H.N., Study of antioxidant and antimicrobial activity of sweet basil (Ocimum basilicum) essential oil, Pharmacologyonline, 1 (2011) 105-111.
  • [21] Bilal A., Jahan N., Ahmed A., Bilal S.N., Habib S. and Hajra S., Phytochemical and pharmacological studies on Ocimum basilicum L., Int. J. Curr. Res. Rev., 4 (2012) 73-83.
  • [22] Nacar S. and Tansi S., Chemical components of different basil (Ocimum basilicum L.) cultivars grown in Mediterranean regions in Turkey, Isr. J. Plant Sci., 48-2 (2000) 109-112.
  • [23] Adıgüzel A., Güllüce M., Şengül M., Öğütcü H., Şahin F. and Karaman I., Antimicrobial effects of Ocimum basilicum (Labiatae) extract, Turk. J. Botany, 29-3 (2005) 155-160.
  • [24] Telci I., Bayram E., Yılmaz G. and Avcı B., Variability in essential oil composition of Turkish basils (Ocimum basilicum L.), Biochem. Syst. Ecol., 34-6 (2006) 489-497.
  • [25] Davis, P.H., (1965-1985). Flora of Turkey and The East Aegean Islands, 1-9. Edinburgh University Press, Edinburgh.
  • [26] Davis P.H., Mill R.R., Tan K., Flora of Turkey and the East Aegean Islands 10. Edinburgh University Press, Edinburgh, (1988).
  • [27] Güner A., Özhatay N., Ekim T. ad Başer K.H.C., Flora of Turkey and the East Aegean Islands 11. Edinburgh University Press, Edinburgh, (2000).
  • [28] Quinn P.J., Carter M.E., Markey B.K., Carter G.R., Clinical Veterinary Microbiology. Mosby-Year Book Europe Limited, England,1994.
  • [29] Habib F., Rind R., Durani N., Bhutto A.L., Buriro R.S., Tunio A., Aijaz N., Lakho S.A., Bugti A.G., Shoaib M., Morphological and cultural characterization of Staphylococcus aureus isolated from different animal species, J. Appl. Environ. Biol. Sci., 5-2 (2015) 15-26.
  • [30] Bauer A.W., Kirby W.M., Sherris J.C. and Turck M., Antibiotic susceptibility testing by a standardized single disk method, Am. J. Clin. Pathol., 45-4 (1966) 493-496.
  • [31] CLSI (Clinical and Laboratory Standards Institute), Methods for Dilution Antimicrobial Susceptibility Test for Bacteria that Grow Aerobically; Approved Standard M7-A. National Committee for Clinical Laboratory Standards, Philadelphia, 2003.
  • [32] CLSI (Clinical and Laboratory Standards Institute), Performance Standards for Antimicrobial Susceptibility Testing (16th Informational Supplement M100-S16). National Committee for Clinical Laboratory Standards, Philadelphia, 2006.
  • [33] Brand-Williams W., Cuvelier M.E. and Berset C., Use of a free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28-1 (1995) 25-30.
  • [34] Suppakul P., Miltz J., Soneveld K. and Bigger S., Antimicrobial properties of basil and its possible application in food packaging, J. Agrig. Food Chem., 51-11 (2003), 3197-3207.
  • [35] López P., Sánchez C., Batlle R. and Nerin C., Solid and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains, J. Agrig. Food Chem., 5-17 (2005), 6939-6946.
  • [36] Shafique M., Shaista J.K. and Nuzhat H.K., Comparative study for antibacterial potential of in vitro and in vivo grown Ocimum basilicum L. plant extracts, Pak. J. Biochem. Mol. Biol., 44-3 (2011), 113-117.
  • [37] Yahya N.Z., In vitro and in vivo evaluation of antimicrobial effect of leaves Ocimum basilicum of ethanolic extract against Staphylococcus aureus, Al-Anbar J. Vet. Sci., 4-2 (2011) 67-75.
  • [38] Unnithan C.R., Dagnaw W., Undrala S. and Subban R., Chemical composition and antibacterial activity of essential oil of Ocimum basilicum of Northern Ethiopia, Int. Res. J. Biological Sci., 2-9 (2013), 1-4.
  • [39] Helander I.M., Alakomi H.L., Latva-Kala K., Mattila-Sandolm T., Pol I., Smid E.J., Gorris L.G.M. and von Wright A., Characterization of the action of selected essential oil components on Gram-negative bacteria, J. Agric. Food Chem., 46-9 (1998) 3590–3595.
  • [40] Ultee A., Bennik M.H.J. and Moezelar R., The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus, Appl. Environ. Microbiol., 68-4 (2002) 1561-1568.
  • [41] Juven B.J., Kanner J., Schved F. and Weisslowicz H., Factors that interact with the antibacterial action of thyme essential oil and its active constituents, J. Appl. Bacteriol., 76-6 (1994) 626–631.
  • [42] Gustafson J.E., Liew Y.C., Chew S., Markham J.L., Bell H.C., Wyllie S.G. and Warmingto J.R., Effects of tea tree oil on Escherichia coli, Lett. Appl. Microbiol., 26-3 (1998) 194–198.
  • [43] Ultee A. and Smid E.J., Influence of carvacrol on growth and toxin production by Bacillus cereus, Int. J. Food Microbiol., 64-3 (2001) 373-378.
  • [44] Morris J.A., Khettry A. and Seitz E.W.M., Antimicrobial activity of aroma chemicals and essential oils, J. Am. Oil Chem. Soc., 56-5 (1979) 595–603.
  • [45] Ozcan M. and Chalchat J.C., Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey, Czech J. Food Sci., 20-6 (2002) 223-228.
  • [46] Alsabri S.G., El-Basir H.M., Rmeli N.B., Mohamed S.B., Allafi A.A., Zetrini A.A., Salem A.A., Mohamed S.S., Gbaj A. and El-Baseir M.M., Phytochemical screening, antioxidant, antimicrobial and anti-proliferative activities study of Arbutus pavarii plant, J. Chem. Pharm. Res., 5-1 (2013) 32-36.
  • [47] Sharafati R.C., Rokni N., Rafieian K.M., Drees F. and Salehi E., Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger, J. Agric. Sci. Technol., 17-4 (2015) 817-826.
  • [48] Zhang J.W., Li S.K. and Wu W.J., The main chemical composition and in vitro antifungal activity of the essential oils of Ocimum basilicum Linn. var. pilosum (willd.) Benth., Molecules, 14-1 (2009) 273-278.
  • [49] Vardar U. G., Candan F., Sokmen A., Daferera D., Polissiou M., Sokmen M., Donmez E. and Tepe B., Antibacterial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey var. pectinatus (Lamiaceae), J. Agric. Food Chem., 51-1 (2003) 63-67.
  • [50] Cantekin Z., Ergün Y., İneklerde subklinik mastitis etkenlerinin kültür ve PCR yöntemleriyle karşılaştırmalı tanısı. MKÜ BAP project no: 1101 M 0103, ethics committee no: 2010/02-30: 12.
There are 50 citations in total.

Details

Primary Language English
Journal Section Natural Sciences
Authors

Gülten Ökmen 0000-0003-3207-6715

Neslihan Balpınar 0000-0002-4469-8629

Publication Date September 30, 2018
Submission Date March 26, 2018
Acceptance Date September 24, 2018
Published in Issue Year 2018

Cite

APA Ökmen, G., & Balpınar, N. (2018). Antibacterial and Antioxidant Activities of Ocimum basilicum L. Against Mastitis Pathogens. Cumhuriyet Science Journal, 39(3), 573-580. https://doi.org/10.17776/csj.409675

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The role of basil, thyme and tarragon in reducing the content of nitrite in meat products
Journal of Engineering Science
https://doi.org/10.52326/jes.utm.2023.30(1).15