Physical-chemical, microbiological and functional characterization of the extracts of the species purple basil (Ocimum Sanctum): Investigation article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title Physical-chemical, microbiological and functional characterization of the extracts of the species purple basil (Ocimum Sanctum): Investigation article
Caracterización físico-química, microbiológica y funcional de los extractos de la especie albahaca morada (Ocimum Sanctum): Artículo de investigación
 
Creator Saltos-Bravo, Mercedes
Vélez-Álava, Paola
 
Subject albahaca morada
antioxidante
aceites esenciales
extracción
extractos
purple basil
antioxidant
essential oils
extraction
extracts
 
Description The Purple Basil (Ocimum sanctum) is described as a medicinal and aromatic plant that has antispasmodic, antibacterial, anti-inflammatory, stimulant, sedative, among others properties. For this reason, the purpose of this research consisted of a physical, chemical, microbiological and functional characterization of the extracts obtained by the different extraction methods such as Clevenger (Hydrodistillation), Soxhlet, ultrasound, maceration, leaching, extracts that were evaluated for possible pharmaceutics use. Through this work we managed to determine physical and chemical properties (yield, organoleptic properties, density, pH). Likewise, the antimicrobial activity was evaluated by the antibiogram technique of diffusion of disc-plate in agar, tested in gram-negative bacteria like Salmonella and E. coli, in concentrations of 0, 25, 50, 75, 100 (mg/mL) respectively, showing that these Microorganisms are more sensitive to essential oil at a concentration of 60,27 (mg/mL). Finally, the essential oil was the one that showed better results in all the analyses carried out so that it is emphasized in the use of this for the future development of phytopharmaceuticals.
Keywords: purple basil, antioxidant, essential oils, extraction, extracts.
La Albahaca Morada (Ocimum sanctum) se describe como una planta medicinal y aromática que tiene propiedades antiespasmódicas, antibacterianas, antiinflamatorias, estimulantes, sedantes, entre otras. Por tal motivo el propósito de esta investigación consistió en una caracterización física, química, microbiológica y funcional de los extractos obtenidos por los diferentes métodos de extracción como clevenger (hidrodestilación), soxhlet, ultrasonido, maceración, lixiviación; estos extractos fueron evaluados para un posible uso fitofarmacéutico. Mediante este trabajo se logró determinar propiedades físicas y químicas (rendimiento, propiedades organolépticas, densidad, pH). Así mismo, se evaluó la actividad antimicrobiana por la técnica antibiograma de difusión de disco-placa en agar, probada en bacterias Gram negativas como Salmonella y E. coli, en concentraciones de 0, 25, 50, 75, 100 (mg/mL) respectivamente, mostrando que estos microorganismos son más sensibles al aceite esencial a una concentración de 60,27 (mg/ml). Finalmente, el aceite esencial fue el que mostró mejores resultados en todos los análisis realizados por lo que se hace énfasis en el aprovechamiento de este para el futuro desarrollo de fitofármacos.
Palabras clave: albahaca morada, antioxidante, aceites esenciales, extracción, extractos.
Abstract
The Purple Basil (Ocimum sanctum) is described as a medicinal and aromatic plant that has antispasmodic, antibacterial, anti-inflammatory, stimulant, sedative, among others properties. For this reason, the purpose of this research consisted of a physical, chemical, microbiological and functional characterization of the extracts obtained by the different extraction methods such as Clevenger (Hydrodistillation), Soxhlet, ultrasound, maceration, leaching, extracts that were evaluated for possible pharmaceutics use. Through this work we managed to determine physical and chemical properties (yield, organoleptic properties, density, pH). Likewise, the antimicrobial activity was evaluated by the antibiogram technique of diffusion of disc-plate in agar, tested in gram-negative bacteria like Salmonella and E. coli, in concentrations of 0, 25, 50, 75, 100 (mg/mL) respectively, showing that these Microorganisms are more sensitive to essential oil at a concentration of 60,27 (mg/mL). Finally, the essential oil was the one that showed better results in all the analyses carried out so that it is emphasized in the use of this for the future development of phytopharmaceuticals.
Keywords: purple basil, antioxidant, essential oils, extraction, extracts.
Información del manuscrito:Fecha de recepción: 03 de junio de 2019Fecha de aceptación: 04 de julio de 2019Fecha de publicación: 10 de julio de 2019
 
Publisher IBKNORGCORP S.A.
 
Date 2019-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/13
10.46296/ig.v2i4.0008
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 2 No. 4 (2019): INGENIAR Scientific Journal: Engineering, Technology and Research; 2-11
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 2 Núm. 4 (2019): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 2-11
2737-6249
10.46296/ig.v2i4
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/13/27
https://journalingeniar.org/index.php/ingeniar/article/view/13/28
 
Rights Derechos de autor 2019 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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