Phytochemistry and mode of action:

Leaves and flowering parts of Ocimum basilicum are believed to be rich of different
phytochemicals (Gebrehiwot et al., 2016). The phytochemical evaluation of O. basilicum L.
shows that it is rich in alkaloids, tannins, phytates, flavonoids and oligosaccharides (Ijeh et
al., 2004). The amount of total phenolic content (TPC) of Ocimum basilicum was 96.42
mg/g, while total flavonoids content was 32.66 mg/g (Hamad et al., 2017). Basil is a very
good source of beta-carotene. Beta-carotene helps to prevent damage to the cells by free
radicals. Magnesium is essential mineral present in basil which helps the heart and blood
vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium,
potassium, and vitamin C (Martin & Ernst 2004). The phytochemical analysis of the crude
extract revealed the presence of alkaloids, tannins, flavonoids, cholesterol, terpernoids,
glycosides, cardiac glycosides, phenols, carbohydrates, and phlobatannins and absence of
saponins and proteins (Gebrehiwot et al., 2016). Hamad et al., (2017) reported that aqueous
extract of O. bascilicum indicated the presence of tannins, reducing sugars, flavonoids,
volatile oils, amino acids and proteins and absence of glycosides and alkaloids.
Phytochemical screening performed that crude drugs and ethanol extracts of basil leaves
covering examinate tannins, quinone, steroid and terpenoids, alkaloids, and flavonoids.
(Dinata et al., 2015). The phenolic composition of the decoction was characterized by the
presence of eleven caffeoyl derivatives, as revealed by the observation of their mass spectra
at m/z 179, 161 and/or 135 typical of caffeic acid. The other six compounds corresponded to
flavonoids quercetin and kaempferol derivatives. Caffeic acid (compound 2), quercetin-3-O-
rutinoside (compound 10), quercetin-3-O-glucoside (compound 11), kaempferol-3-O-
rutinoside (compound 15) and rosmarinic acid (compound 16) were positively identified
according to their retention time, mass spectra and UV-vis characteristics, in comparison
with commercial standards (Carocho et al., 2016).

The HPLC chromatograms of O. basilicum revealed the presence of Rutin, quercetin, and
quercitrin (flavonoids); caffeic, chlorogenic, and gallic acids (phenolic acids). The
quantitative composition in O. basilicum revealed the flavonoids were in the order of rutin >
quercetin > quercitrin > epicatechin > kaempferol, whereas the phenolic acids were in the
order of caffeic acid > chlorogenic acid > gallic acid (Irondi et al., 2016). Rosemaric acid,
LAB, vanillic acid, p-coumaric acid, hydroxybenzoic acid, syringic acid, ferulic acid,
protocatechuic acid, caffeic acid, and gentisic acid were identified in various concentrations
in flower and leaf tissues of the 23 examined accessions. RA was the predominant phenolic
compound found in these basil accessions (Javanmardi et al., 2002).

The chemical composition of sweet basil essential oil has been investigated and by now more
than 200 chemical components have been reported from many regions of the world. The
chemical constituents showed the presence of monoterpene hydrocarbons, oxygenated
monoterpene, sesquiterpene hydrocarbons, oxygenated sesquiterpene, triterpene, flavanoids,
aromatic compounds, etc (Marwat et al., 2011). Falowo et al., (2019) demonstrated that the
main constituents in the essential oil were Estragole(41.40%),1,6-Octadien-3-ol,3,7-
dimethyl(29.49%), trans-.alpha.-Bergamotene (5.32%), Eucalyptol (3.51), Citral (3.31%), N-
Cyano-3-methylbut-2-enamine (3.08%), cis-.alpha.-Bisabolene (1.92%), Levomenthol
(1.81%), and beta.-Myrcene (1.11%). The GC-MS analysis of the oil indicated a total of
thirty-two (32) individual. Our result demonstrated that the main constituents in the essential
oil were Estragole (41.40%),1,6-Octadien-3-ol,3,7-dimethyl(29.49%), trans-.alpha.-
Bergamotene (5.32%), Eucalyptol (3.51), Citral (3.31%), N-Cyano-3-methylbut-2-enamine
(3.08%), cis- .alpha.-Bisabolene (1.92%), Levomenthol (1.81%), and beta.-Myrcene (1.11%)
(Falowo et al., 2019). This variation could be attributed to physiological status, climate
change, geographic location, harvesting time, mode, and method of extraction (Figueiredo et
al., 2008 & Kayode et al., 2015). Two major fractions of poly saccharides has been reported
from basil seeds, glucomannan (43%) and (1-4)-linked xylan (24.29%) and a minor fraction
of glucan (2.31%) (Hosseini Parvar et al., 2010).