Comparative essential oil composition of flowers, leavesand stems of basil (Ocimum basilicum L.) used as herb

Food Chemistry · Eylül 2008

Makale Bilgileri

DergiFood Chemistry

Yayın TarihiEylül 2008

Cilt / Sayfa110 · 501-503

DOI10.1016/j.foodchem.2008.02.018

Scopus ID2-s2.0-41949106873

Özet The chemical composition of flower, leaves and stems from basil (Ocimum basilicum L.) have been examined by GC and GC-MS. The identified components constituting 99.03%, 95.04% and 97.66% of the flower, leaves and stem oils, respectively. The main constituents of the essential oil of flower, leaves and stem oils, respectively, were estragole (58.26%, 52.60% and 15.91%) and limonene (19.41%, 13.64% and 2.40%) and p-cymene (0.38%, 2.32% and 2.40%). Dill apiole (50.07%) was identified as the highest main constituent for stem. Estragole (15.91%), apiole (9.48) and exo-fenchyle acetate (6.14%) followed in order to decreasing them. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to different parts of O. basilicum. It was reported that the chemical composition of different parts oils of basil are very variable. It is known that specific estragole chemotypes are also known. © 2008 Elsevier Ltd. All rights reserved.