PHYTOCHEMICAL ANALYSIS AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL AND LEAVES ETHANOLIC EXTRACT

Dhira Satwika and Charis Amarantini and Charelia Sahasika Wibawa PHYTOCHEMICAL ANALYSIS AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL AND LEAVES ETHANOLIC EXTRACT. Makara Journal of Health Research. ISSN 2356-0851

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Abstract

Basil (Ocimum basilicum L.) leaves have been reported to exert secondary metabolites that inhibit the growth of Staphylococcus aureus and Escherichia coli. This study was conducted by extracting leaf samples by means of maceration method with ethanol 96% as a solvent, and continued with phytochemical analysis, while phytochemical compounds of basil essential oil were identified by employing GC-MS analysis. Antibacterial activity of basil was determined using the disc diffusion method and then followed by determining the MIC and MBC values. The study showed that basil leaf extract contains flavonoids, alkaloids, tannins, saponins, steroids, terpenoids, and phenols, while basil essential oil contains terpenoids, alcohols, phenols and fatty acids, with linalool as the main component. The inhibitory zone of ethanolic extract and essential oil on S. aureus and E. coli were reached at a concentration of 100% with MIC value obtained at a concentration of 15% for ethanolic extract and 10% for basil essential oil, respectively, while MBC value of both leaves extract and basil essential oil against both bacteria were reached at a concentration of 15%.

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