I.O. Kibwage.Essential oils Composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticilliodes. Innovative Food Sciences and Emerging Technologies. 11:410-414

Citation:
"I.O. Kibwage.Essential oils Composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticilliodes. Innovative Food Sciences and Emerging Technologies. 11:410-414.". 2010.

Abstract:

This work investigated the constiw6nts and the efficacy against Fusarium verticillioides infection and fumonisin production of essential oils of Ocimum basilicum L. and Ocimum gratissimum L. from
different locations in Kenya.
The oil of leaves and flowering tops of 0. basilicum from Sagan a contained mainly Iinalool (95%). The flowering tops and leaves from Yatta contained mainly camphor (32.6 and 3 I.0%, respectively) and
linalool (28.2 and 29.3, respectively). Eugenol was the main constituent in the oil of O. gratissimum leaves from both Sagana (95.5%) and Yarta (70.1 %). The oil ofthe flowering tops had significantly less
eugenol. The main component of the oil of flowering tops from Yalta was Z-~-ocim~ne (34.1 %). Oil from both species had some antifungal activity. The oils of 0. basilicum and 0. gratissimum from
different locations showed chemical variation, antifungal activity, free radical scavenging capacity and antimycotoxicogenic property. These properties are attributed to the phenolic compound eugenol.

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