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GC/MS Analysis of Volatile Compounds of the Essential Oil of Leaves of Ocimum sanctum Growing in Hisar, India
Corresponding Author(s) : Suresh K. Suthar
Asian Journal of Chemistry,
Vol. 27 No. 8 (2015): Vol 27 Issue 8
Abstract
Ocimum sanctum also addressed as Ocimum tenuiflorum is a sacred plant in Hindu culture and known as Tulsi in Hindi and Holy Basil in English. In this study, volatile constituents of Ocimum sanctum were extracted using hydrodistilation and their chemical constituents were identified and quantified by using GC-MS. Analysis of the essential oil have allowed to identify 13 components, but methyl chavicol (34.12 %), g-muurolene (32.44 %) and b-caryophyllene (24.33 %) are the main component of Ocimum sanctum.
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- I. Telci, E. Bayram, G. Yilmaz and B. Avci, Biochem. Syst. Ecol., 34, 489 (2006); doi:10.1016/j.bse.2006.01.009.
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- 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.R. Vani, S.F. Cheng and C.H. Chuah, Am. J. Appl. Sci., 6, 523 (2009); doi:10.3844/ajassp.2009.523.528.
- T. Nakatsu and A.T. Lupo Jr., Nat. Prod. Chem., 21, 571 (2000).
- R. Hopp and K. Mori, In Proceedings of the 3rd International Haarmann and Reimer Symposium: Recent Developments in Flavour and Fragrance Chemistry, VCH Verlagsgesellshaft Germany, pp. 123-128 (1993).
- S. Laskar and S.G. Majumdar, J. Indian Chem. Soc., 65, 301 (1988).
- S.K. Kothari, A.K. Bhattacharya and S. Ramesh, J. Chromatogr. A, 1054, 67 (2004); doi:10.1016/j.chroma.2004.03.019.
- B.B. Dey and M.A. Choudhuri, Biochem. Physiol. Pflanz., 178, 331 (1983); doi:10.1016/S0015-3796(83)80049-3.
- J.B Harborne and H. Baxter, Phytochemical Dictionary, A Handbook of Bioactive Compounds from Plants, Burgress Science Press, Taylor and Francis Ltd., pp. 479-480 (1993).
- B. Harris, Int. J. Aromatherapy, 12, 193 (2002); doi:10.1016/S0962-4562(03)00006-7.
- R.L. Smith, S.M. Cohen, J. Doull, V.J. Feron, J.I. Goodman, L.J. Marnett, P.S. Portoghese, W.J. Waddell, B.M. Wagner, R.L. Hall, N.A. Higley, C. Lucas-Gavin and T.B. Adams, J. Food Chem. Toxicol., 43, 345 (2005); doi:10.1016/j.fct.2004.11.007.
- P.K. Mukherjee, K. Maiti, K. Mukherjee and P.J. Houghton, J. Ethnopharmacol., 106, 1 (2006); doi:10.1016/j.jep.2006.03.021.
- L. Mondello, G. Zappia, A. Cotroneo, I. Bonaccorsi, J.U. Chowdhury, M. Yusuf and G. Dugo, J. Flavour Fragr., 17, 335 (2002); doi:10.1002/ffj.1108.
- J.A. Pino, A. Rosado, M. Rodriguez and D. Garcia, J. Essent. Oil Res., 10, 437 (1998); doi:10.1080/10412905.1998.9700937.
- I. Laakso, T. Seppänen-Laakso, B. Herrmann-Wolf, N. Kühnel and K. Knobloch, Planta Med., 56, 527 (1990); doi:10.1055/s-2006-961084.
- M.L. Maheshwari, B.M. Singh, R. Gupta and M. Chien, Ind. Perfumer., 31, 137 (1987).
References
I. Telci, E. Bayram, G. Yilmaz and B. Avci, Biochem. Syst. Ecol., 34, 489 (2006); doi:10.1016/j.bse.2006.01.009.
R.J. Grayer, G.C. Kite, N.C. Veitch, M.R. Eckert, P.D. Marin, P. Senanayake and A.J. Paton, Biochem. Syst. Ecol., 30, 327 (2002); doi:10.1016/S0305-1978(01)00103-X.
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.R. Vani, S.F. Cheng and C.H. Chuah, Am. J. Appl. Sci., 6, 523 (2009); doi:10.3844/ajassp.2009.523.528.
T. Nakatsu and A.T. Lupo Jr., Nat. Prod. Chem., 21, 571 (2000).
R. Hopp and K. Mori, In Proceedings of the 3rd International Haarmann and Reimer Symposium: Recent Developments in Flavour and Fragrance Chemistry, VCH Verlagsgesellshaft Germany, pp. 123-128 (1993).
S. Laskar and S.G. Majumdar, J. Indian Chem. Soc., 65, 301 (1988).
S.K. Kothari, A.K. Bhattacharya and S. Ramesh, J. Chromatogr. A, 1054, 67 (2004); doi:10.1016/j.chroma.2004.03.019.
B.B. Dey and M.A. Choudhuri, Biochem. Physiol. Pflanz., 178, 331 (1983); doi:10.1016/S0015-3796(83)80049-3.
J.B Harborne and H. Baxter, Phytochemical Dictionary, A Handbook of Bioactive Compounds from Plants, Burgress Science Press, Taylor and Francis Ltd., pp. 479-480 (1993).
B. Harris, Int. J. Aromatherapy, 12, 193 (2002); doi:10.1016/S0962-4562(03)00006-7.
R.L. Smith, S.M. Cohen, J. Doull, V.J. Feron, J.I. Goodman, L.J. Marnett, P.S. Portoghese, W.J. Waddell, B.M. Wagner, R.L. Hall, N.A. Higley, C. Lucas-Gavin and T.B. Adams, J. Food Chem. Toxicol., 43, 345 (2005); doi:10.1016/j.fct.2004.11.007.
P.K. Mukherjee, K. Maiti, K. Mukherjee and P.J. Houghton, J. Ethnopharmacol., 106, 1 (2006); doi:10.1016/j.jep.2006.03.021.
L. Mondello, G. Zappia, A. Cotroneo, I. Bonaccorsi, J.U. Chowdhury, M. Yusuf and G. Dugo, J. Flavour Fragr., 17, 335 (2002); doi:10.1002/ffj.1108.
J.A. Pino, A. Rosado, M. Rodriguez and D. Garcia, J. Essent. Oil Res., 10, 437 (1998); doi:10.1080/10412905.1998.9700937.
I. Laakso, T. Seppänen-Laakso, B. Herrmann-Wolf, N. Kühnel and K. Knobloch, Planta Med., 56, 527 (1990); doi:10.1055/s-2006-961084.
M.L. Maheshwari, B.M. Singh, R. Gupta and M. Chien, Ind. Perfumer., 31, 137 (1987).