Determination of Chemical Composition of Essential Oils Extracted from Conventional and Organically grown Basil (Ocimum Basilicum) from Different Geographical Regions
Determination of Chemical Composition of Essential Oils Extracted from Conventional and Organically grown Basil (Ocimum Basilicum) from Different Geographical Regions
Riaz Shah1*, Shaikha Hilal Al Ismaili2, Sheikha S. Al-Siaby1, Amal Mohammed Al Nasiri2, Thuraiya Hafidh Al Maskari2, Jamal AlSabahi3 and Huda Al-Ruqaishi3
ABSTRACT
Origin, growing conditions and drying methods of basil may change its essential oil quantity and composition. The aim of this study was to determine the chemical composition of essential oils extracted from commercially available fresh and dried organic or conventionally grown basil available in Oman. The essential oils from Omani and Indian fresh conventionally grown basil, fresh organic Belgian basil, dried organic Egyptian basil and dried conventionally grown UAE basil were extracted using advanced microwave extraction system. The essential oils chemical composition was determined using Gas Chromatography Mass Spectrum (GCMS). Significantly higher oil yield was obtained from the fresh conventional Omani basil (675±25 µL per 100 g) which had the lowest number of volatile compounds (21). The fresh organic Belgian basil had the lowest amount of oil (325±12 µL per 100 g) but the highest number of compounds (35). α-pinene, β-pinene, camphene, cineole, β-linalool, camphor, α-terpineol, β-elemen, α-bergamotene, β-eudesmene, δ-guaiene, γ-muurolene, δ-cadinene and δ-cadinol were found in all samples. These 14 stable compounds could be considered as chemical markers for basil. The different regions seem to have different yield/composition.
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