Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey

Musa Özcan and Jean-Clause Chalchat
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Musa Özcan: Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey
Jean-Clause Chalchat: Universite Blaise Pascal de Clermont, Laboratoire de Chimie des Huiles Essentielles, Aubiere Cedex, France

Czech Journal of Food Sciences, 2002, vol. 20, issue 6, 223-228

Abstract: The constituents of essential oils isolated by hydrodistillation of the overground parts of Ocimum basilicum L. and Ocimum minimum L. from Turkey were examined by GC-MS. A total of 49 and 41 components, respectively, were identified accounting for 88.1% and 74.4% of the oils of O. basilicum and O. minimum, respectively. The oil of O. basilicum contained, as main components, methyl eugenol (78.02%), α-cubebene (6.17%), nerol (0.83%) and ε-muurolene (0.74%). Major compounds in the volatile oil of O. minimum were geranyl acetate (69.48%), terpinen-4-ol (2.35%) and octan-3-yl-acetate (0.72%). The essential oil of O. basilicum was characterised by its high content of methyl eugenol (78.02%), whereas the most important essential oil constituent of O. minimum was geranyl acetate (69.48%).

Keywords: O. basilicum L.; O. minimum L.; Lamiaceae; essential oil (search for similar items in EconPapers)
Date: 2002
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3536-cjfs

DOI: 10.17221/3536-CJFS

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