Ocimum basilicum

Investigation of Antioxidant Potential in Ocimum basilicum Flower

Sadaf Khurshid Kayani · Asian Food Science Journal · 2021

Aims: The present work is particularly focused on antioxidant properties of flower of Ocimum basilicum plant. Study Design: Study is basically designed on Column chromatography of extracts. Place and Duration of Study: Sample collection and all experimental work was done in Chemi...

Open access Research Article 10.9734/afsj/2021/v20i1130376

Effect of Gongronema latifolium and Ocimum basilicum Extracts on Antioxidant and Physicochemical Characteristics of Smoked Beef Stored under Room Temperature

Anthony Pius Bassey, Olubunmi Olufemi Olusola, Ayobami Adeshola & Jumoke Folasade Ajibade · Asian Food Science Journal · 2020

Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts wer...

Open access Research Article 10.9734/afsj/2020/v15i330155

Anti-Shiga Toxin Producing Escherichia coli O157:H7 Effect of Ocimum basilicum L. Essential Oil Analyzed Using Time Kill Assay in a Batch Culture

Haidar Kadum Yakob · Microbiology Research Journal International · 2015

Essential Oil extract from Ocimum basilicum (Labiatae; basil) was investigated for its in vitro antibacterial properties against an emerging human food-borne pathogen, Shiga Toxin Producing E. coli O 157:H7. Agar disc diffusion method and time-kill assay in a batch culture were e...

Open access Research Article 10.9734/BMRJ/2015/17717