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Analysis of the Essential Oils of Two Cultivated Basil (Ocimum Basilicum L.) From Iran



Sajjadi SE1
Authors

Source: Daru Published:2006

Abstract

The chemical compositions of the essential oils of Ocimum basilicum L. cv. purple and Ocimum basilicum L. cv. green cultivated in Iran were investigated by GC-MS. Twenty constituents (98.5% of the total oil) were identified in the volatile oil of O. basilicum L. cv. Purple. The main constituents found in the oil were methyl chavicol (52.4%), linalool (20.1%), epi-α-cadinol (5.9%) and trans-α-bergamotene (5.2%). In the volatile oil of O. basilicum L. cv. green, twelve components were characterized representing 99.4% of the total oil. Methyl chavicol (40.5%), geranial (27.6%), neral (18.5%) and caryophyllene oxide (5.4%) were the major components. Methyl chavicol is the dominant constituent in each of the two oils. Although the oil of green basil was characterized by a highccontent (46.1%) of citral (neral and geranial), citral was not detected in the oil of purple basil oil.
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