Essential oil

Preservative Potentials of Ocimum basilicum Essential OilLoaded Chitosan-Alginate Complexes on Tomato Fruits

Tomato (Solanum lycopersicum) is a highly perishable fruit, susceptible to microbial spoilage and enzymatic degradation leading to significant post-harvest losses. Rise in the global demand for safe and healthy food with minimal synthetic preservatives has raised the need for natural preservatives. The preservative potential of Basil (Ocimum basilicum) essential oil (BEO) essential oil loaded chitosan- alginate coating on fresh tomato fruits was investigated.
AuthorName(s)
Muinat Olayinka Lambe
Silifat Olaide Abdullateef
Jubril Olayinka Akolade
Abdullahi Sulyman

Chemical Analysis of Essential Oil and Genetic Diversity Using ISSR and SSR Markers in Cultivated Lemongrass (Cymbopogon citratus) Accessions

 Leaves and essential oils for therapeutic purposes are important traits in lemongrass (Cymbopogon citratus). In this study, the genetic diversity of ten C. citratus accessions collected around Nigeria was investigated using simple sequence repeat (SSR) and inter simple sequence repeat (ISSR) markers. Also, we determined the chemical content of C. citratus essential oil. In this study, the essential oil was extracted using hydro-distillation and the constituents of the oil were determined with gas chromatography-mass spectrophotometry (GC-MS).

AuthorName(s)
Oluwafunminiyi Emmanuel Obaleye
Oyenike Arike Adeyemo
Elizabeth Adejoke Osibote
Omeyiza Micheal Ibrahim
Subscribe to Essential oil