Czech J. Food Sci., 2002, 20(6):223-228 | DOI: 10.17221/3536-CJFS

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

Musa Özcan1, Jean-Clause Chalchat2
1 Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey
2 Universite Blaise Pascal de Clermont, Laboratoire de Chimie des Huiles Essentielles, Aubiere Cedex, France

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

Published: December 31, 2002  Show citation

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Özcan M, Chalchat J. Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey. Czech J. Food Sci.. 2002;20(6):223-228. doi: 10.17221/3536-CJFS.
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