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Composition of Essential Oils of Six Varieties of Ocimum basilicum L. Grown in Algeria (Mustaghanem: West of Algeria)
Corresponding Author(s) : N.B. Slougui
Asian Journal of Chemistry,
Vol. 27 No. 10 (2015): Vol 27 Issue 10
Abstract
Essential oils from six varieties of Ocimum basilicum L. grown in the west of Algeria (Mediterranean region) were identified by GC-MS chromatography using two different types of capillary columns: non-polar and polar. Chemotypes identified by the non-polar column are Ocimum basilicum, Ocimum basilicum purparescens opal, Ocimum basilicum minimum, Ocimum basilicum cinnamon, Ocimum basilicum (marcellais) and Ocimum basilicum citriodora are linalool-eugenol (37.6-33.5 %), linalool-eugenol (40.2-24.4 %), methyl eugenol-farnesene (b, E) (28.4-10.3 %), methyl cinnamate (E)–linalool (37.2-28.2 %), linalool (50.5 %) and geranial-neral (21.5-17.5 %), respectively. The analysis with polar column completes these results and confirms them.
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- H.H. Darrah, The Cultivated Basil, Missouri Buckeye Printing Company, MO, Independence (1988).
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- M. Ozcan, D. Arslan and A. Unver, J. Food Eng., 69, 375 (2005); doi:10.1016/j.jfoodeng.2004.08.030.
- O. Politeo, M. Jukic and M. Milos, Food Chem., 101, 379 (2007); doi:10.1016/j.foodchem.2006.01.045.
- S.R. Chavan and S.T. Nikam, Indian J. Med. Res., 75, 220 (1982).
- B.M. Lawrence, Mother Nature’s Chemical Factory in Essential Oils: Labiatae Oils, Allured Publishing, Carol Stream, IL (1993).
- R.S. Deshpande and H.P. Tipnis, Pesticides, 11, 11 (1977).
- Current Awareness in Flavour and Fragrance, Flavour Fragr. J., 23, 360 (2008); doi:10.1002/ffj.1841.
- P. Pushpangadan and B.L. Bradu, in eds.: K.L. Chandha and R. Gupta, Advances in Horticulture, Medicinal and Aromatic Plants, New Delhi (1995).
- L. Jirovetz, G. Buchbauer, M.P. Shafi and M.M. Kaniampady, Eur. Food Res. Technol., 217, 120 (2003); doi:10.1007/s00217-003-0708-1.
- A. Vina and E. Murillo, J. Braz. Chem. Soc., 14, 744 (2003); doi:10.1590/S0103-50532003000500008.
- R.J. Grayer, G.C. Kite, F.J. Goldstone, S.E. Bryan, A. Paton and E. Putievsky, Phytochemistry, 43, 1033 (1996); doi:10.1016/S0031-9422(96)00429-3.
- E. Weker, E. Putievsky and U. Ravid, Ann. Bot., 71, 43 (1993); doi:10.1006/anbo.1993.1005.
- M. Miele, R. Dondero, G. Ciarallo and M. Mazzei, J. Agric. Food Chem., 49, 517 (2001); doi:10.1021/jf000865w.
- M. Marotti, R. Piccaglia and E. Giovanelli, J. Agric. Food Chem., 44, 3926 (1996); doi:10.1021/jf9601067.
- R.P. Adams, Identification of Essential Oils Components by Gas Chromatography/Quadrupole Mass Spectrometry, Allured Publishing Corporation, Carol Stream, IL, USA, edn 4 (2007).
- M. Labra, M. Miele, B. Ledda, F. Grassi, M. Mazzei and F. Sala, Plant Sci., 167, 725 (2004); doi:10.1016/j.plantsci.2004.04.026.
- S.K. Kothari, A.K. Bhattacharya and S. Ramesh, J. Chromatogr. A, 1054, 67 (2004); doi:10.1016/j.chroma.2004.03.019.
- G. Vernin and J. Metzger, Perfum. Flavor., 9, 71 (1984).
- K.J. Lachowicz, G.P. Jones, D.R. Briggs, F.E. Bienvenu, M.V. Palmer, V. Mishra and M.M. Hunter, J. Agric. Food Chem., 45, 2660 (1997); doi:10.1021/jf960791h.
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- A. Martins, L. Salgueiro, R. Vila, F. Tomi, S. Cañigueral, J. Casanova, A. da Cunha and T. Adzet, Planta Med., 65, 187 (1999); doi:10.1055/s-2006-960465.
- R.F. Vieira and J.E. Simon, Econ. Bot., 54, 207 (2000); doi:10.1007/BF02907824.
- M. Ozcan and J.C. Chalchat, Czech. J. Food Sci., 20, 223 (2002).
- J. Janick, J.E. Simon, J. Quinn and R.G. Murray Simon, Basil: A Source of Essential Oils. In: Advanced in new Crops, Timber Press, Portland, OR, pp. 484-489 (1999).
- L. HadjKhelifa, M. Brada, F. Brahmi, D. Achour, M.L. Fauconnier and G. Lognay, J. Herbal Med., 1, 25 (2012).
References
H.H. Darrah, The Cultivated Basil, Missouri Buckeye Printing Company, MO, Independence (1988).
R.J. Grayer, R.F. Vieira, A.M. Price, G.C. Kite, J.E. Simon and A.J. Paton, Biochem. Syst. Ecol., 32, 901 (2004); doi:10.1016/j.bse.2004.04.002.
M. Ozcan, D. Arslan and A. Unver, J. Food Eng., 69, 375 (2005); doi:10.1016/j.jfoodeng.2004.08.030.
O. Politeo, M. Jukic and M. Milos, Food Chem., 101, 379 (2007); doi:10.1016/j.foodchem.2006.01.045.
S.R. Chavan and S.T. Nikam, Indian J. Med. Res., 75, 220 (1982).
B.M. Lawrence, Mother Nature’s Chemical Factory in Essential Oils: Labiatae Oils, Allured Publishing, Carol Stream, IL (1993).
R.S. Deshpande and H.P. Tipnis, Pesticides, 11, 11 (1977).
Current Awareness in Flavour and Fragrance, Flavour Fragr. J., 23, 360 (2008); doi:10.1002/ffj.1841.
P. Pushpangadan and B.L. Bradu, in eds.: K.L. Chandha and R. Gupta, Advances in Horticulture, Medicinal and Aromatic Plants, New Delhi (1995).
L. Jirovetz, G. Buchbauer, M.P. Shafi and M.M. Kaniampady, Eur. Food Res. Technol., 217, 120 (2003); doi:10.1007/s00217-003-0708-1.
A. Vina and E. Murillo, J. Braz. Chem. Soc., 14, 744 (2003); doi:10.1590/S0103-50532003000500008.
R.J. Grayer, G.C. Kite, F.J. Goldstone, S.E. Bryan, A. Paton and E. Putievsky, Phytochemistry, 43, 1033 (1996); doi:10.1016/S0031-9422(96)00429-3.
E. Weker, E. Putievsky and U. Ravid, Ann. Bot., 71, 43 (1993); doi:10.1006/anbo.1993.1005.
M. Miele, R. Dondero, G. Ciarallo and M. Mazzei, J. Agric. Food Chem., 49, 517 (2001); doi:10.1021/jf000865w.
M. Marotti, R. Piccaglia and E. Giovanelli, J. Agric. Food Chem., 44, 3926 (1996); doi:10.1021/jf9601067.
R.P. Adams, Identification of Essential Oils Components by Gas Chromatography/Quadrupole Mass Spectrometry, Allured Publishing Corporation, Carol Stream, IL, USA, edn 4 (2007).
M. Labra, M. Miele, B. Ledda, F. Grassi, M. Mazzei and F. Sala, Plant Sci., 167, 725 (2004); doi:10.1016/j.plantsci.2004.04.026.
S.K. Kothari, A.K. Bhattacharya and S. Ramesh, J. Chromatogr. A, 1054, 67 (2004); doi:10.1016/j.chroma.2004.03.019.
G. Vernin and J. Metzger, Perfum. Flavor., 9, 71 (1984).
K.J. Lachowicz, G.P. Jones, D.R. Briggs, F.E. Bienvenu, M.V. Palmer, V. Mishra and M.M. Hunter, J. Agric. Food Chem., 45, 2660 (1997); doi:10.1021/jf960791h.
M.G. de Vasconcelos Silva, F.J. de Abreu Matos, M.I. Lacerda Machado and A.A. Craveiro, Flavour Fragrance J., 18, 13 (2003); doi:10.1002/ffj.1134.
A. Martins, L. Salgueiro, R. Vila, F. Tomi, S. Cañigueral, J. Casanova, A. da Cunha and T. Adzet, Planta Med., 65, 187 (1999); doi:10.1055/s-2006-960465.
R.F. Vieira and J.E. Simon, Econ. Bot., 54, 207 (2000); doi:10.1007/BF02907824.
M. Ozcan and J.C. Chalchat, Czech. J. Food Sci., 20, 223 (2002).
J. Janick, J.E. Simon, J. Quinn and R.G. Murray Simon, Basil: A Source of Essential Oils. In: Advanced in new Crops, Timber Press, Portland, OR, pp. 484-489 (1999).
L. HadjKhelifa, M. Brada, F. Brahmi, D. Achour, M.L. Fauconnier and G. Lognay, J. Herbal Med., 1, 25 (2012).