ISOLATION AND ANALYSIS OF ESSENTIAL OILS IN BASIL LEAVES (OCIMUM BASILICUM): A STUDY OF CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY
Abstract
Essential oils derived from medicinal plants have attracted considerable attention due to their therapeutic and antioxidant properties. This study aimed to isolate essential oils from basil leaves (Ocimum basilicum) and evaluate their chemical composition and antioxidant activity. Fresh basil leaves were collected, dried, and subjected to hydrodistillation using a Clevenger apparatus for essential oil extraction. The chemical constituents of the oil were identified using Gas Chromatography-Mass Spectrometry (GC-MS). Antioxidant activity was determined using the DPPH free radical scavenging assay. Results revealed that the essential oil contained major compounds such as linalool, eugenol, methyl chavicol, and 1,8-cineole. The antioxidant analysis demonstrated significant free radical scavenging activity, indicating the potential of basil essential oil as a natural antioxidant source. The study concludes that Ocimum basilicum essential oil possesses valuable bioactive compounds with promising applications in pharmaceutical, cosmetic, and food industries.
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