Chemical and biological characterization of Ocimum basilicum L. phenolic extract and essential oil derived through ultrasound and microwave-assisted extraction techniques

Plant-derived bioactive molecules are increasingly utilized in food processing as natural additives, driven by a growing interest in healthier lifestyles. This trend has spurred industries to reformulate products to meet the demands of health-conscious consumers. This study investigates the phenolic extract and essential oil of O. basilicum L. obtained via ultrasound-assisted extraction and microwave-assisted extraction, respectively. Characterization using ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS) for the basil phenolic extract (BPE) and Gas Chromatography-Mass Spectrometry (GC-MS) for the basil essential oil (BEO) identified 82 compounds in BPE and 51 compounds, with rosmarinic acid and estragole as the main constituents, respectively. Both BPE and BEO exhibited significant antioxidant capacity. BPE showed higher antioxidant activity, with IC50 values of 0.740 ± 0.023 mg/mL against DPPH•, 0.408 ± 0.02 mg/mL for ABTS+•, and 0.289 ± 0.02 mg/mL for iron chelation. Conversely, BEO demonstrated IC50 values of 16.296 ± 0.394 mg/mL, 0.6870 ± 0.0203 mg/mL, and 3.9 ± 0.12 mg/mL for DPPH•, ABTS+• scavenging assays, and iron chelation, respectively. The growth inhibitory effect of BEO surpassed that of BPE against microbial strains, achieving total growth inhibition against C. albicans with a minimal inhibitory concentration (MIC) value of 0.04 mg/mL. BPE exhibited inhibitory effects against MRSA with a zone of inhibition of 19 ± 1.15 mm, while the lowest MIC value was observed against E. coli at 0.38 ± 0.03 mg/mL. These findings underling basil's potential health-boosting, emphasizing its abundance in phenolic and volatile compounds. [Display omitted] •Ocimum basilicum. L is a rich source of bioactive compounds.•Basil phenolic extract showed a significant antioxidant potential.•Basil essential oil exhibited total growth inhibition with a MIC value of 0.04 ± 0.001 mg/ml for C. albicans.