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
1College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud-123, Oman, Muscat, Sultanate of Oman; 2College of Science, Sultan Qaboos University, Sultanate of Oman; 3Central analytical laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman.
*Correspondence | Riaz Shah, Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud-123, Oman, Muscat, Sultanate of Oman. Email: riazshah@squ.edu.om
Figure 1:
Comparison of some compounds in conventionally grown and organic basil.
Figure 2:
Chromatograms of volatile compounds detected by GCMS in the essential oils extracted from Ocimum basilicum.