Objective To carry out a phyto-chemical characterization of essential oil from Ocimum basilicum L. (O. basilicum) harvested in DR Congo and to assess the antioxidant potential of crude extracts with respect to the polarity for comparison reason. Methods The phyto-chemical characterization of essential oil produced by hydro-distillation was performed by coupled gas chromatography-mass spectrometer analysis and the antioxidant potential evaluation by in vitro 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity method. Results A previously weighed amount of fresh leaves of O. basilicum produced 0.65% of essential oil that led to the identification of a set of 84.44% out of 99.98% as major compounds (> 1.5%). The chemo-type of this essential oil was linalool-methyl chavicol. Chemical components of oil were characterized by oxygenated aromatic hydrocarbons (46.00%) and oxygenated monoterpenes (26.75%). With respect to the amount of components, methyl chavicol also known as estragole (35.72%) constituted the very large quantity afterward linalool (21.25%) and then epi-α-cadinol (8.02%), α-bergamotene (6.56%), eugenol (4.60%), 1,8-cineole (4.04%), germacrene D (2.06%), thymol (1.64%), and (E)-citral (1.55%), respectively. Essential oil exhibited antioxidant potential and IC

Objective: To perform phytochemical analyses on the leaves of Ocimum basilicum L. (0. basilicum), to elucidate the structure of isolate and then perform the antisickling activity on the crude extract and on the isolate. Methods: The Emmel test performed on the acidified methanolic extract of this plant was used to evaluate the antisickling activity. The structure characterization of the active compound was performed using chromatographic techniques for the separation and the spectroscopic ones for structure elucidation (1H-NMR, 13C-NMR, COSY, HMBC). Results: The chemical screening on the crude extract revealed the presence of polyphenols (flavonoids, anthocyanins, leucoanthocyanins, tannins, quinones) alkaloids, saponins, triterpenoids and steroids. The obtained extract after evaporation yielded 34.50 g (11.5%) out of 300 g of powdered leaves of O. basilicum. The acidified methanolic extract and butyl stearate showed an interesting antisickling activity. Conclusions: The acidified methanolic extract and butyl stearate from 0. basilicum displayed a good antisickling activity. To the best of our knowledge, this is the first time to report the antisickling activity of this compound in this plant. The synthesized compound presented the same spectroscopic characteristics than the natural one and the antisickling activities of its derivatives are understudying.

OBJECTIVETo perform phytochemical analyses on the leaves of Ocimum basilicum L. (O. basilicum), to elucidate the structure of isolate and then perform the antisickling activity on the crude extract and on the isolate.

METHODSThe Emmel test performed on the acidified methanolic extract of this plant was used to evaluate the antisickling activity. The structure characterization of the active compound was performed using chromatographic techniques for the separation and the spectroscopic ones for structure elucidation (1H-NMR, 13C-NMR, COSY, HMBC).

RESULTSThe chemical screening on the crude extract revealed the presence of polyphenols (flavonoids, anthocyanins, leucoanthocyanins, tannins, quinones) alkaloids, saponins, triterpenoids and steroids. The obtained extract after evaporation yielded 34.50 g (11.5%) out of 300 g of powdered leaves of O. basilicum. The acidified methanolic extract and butyl stearate showed an interesting antisickling activity.

CONCLUSIONSThe acidified methanolic extract and butyl stearate from O. basilicum displayed a good antisickling activity. To the best of our knowledge, this is the first time to report the antisickling activity of this compound in this plant. The synthesized compound presented the same spectroscopic characteristics than the natural one and the antisickling activities of its derivatives are understudying.