Comparative Study of Volatile Compounds from Genus Ocimum

Abstract

There are distinct varieties of basil types in the genus Ocimum which makes them very special. Genus Ocimum is widespread over Asia, Africa and Central & Southern America. All basils are member of the Lamiaceae family. The colors of the leaves vary from bright green to purple-green and sometimes almost black. Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of clove traceable. Ocimum Sanctum, also addressed as Ocimum Tenuiflorum is a sacred plant in the Hindu culture and known as Tulasi in Tamil or Holy Basil in English. Meanwhile Ocimum Basilicum, known as Common or Sweet Basil has very dark green leaves. The genus Ocimum is cultivated for its remarkable essential oil which exhibits many usages such as in medicinal application, herbs, culinary, perfume for herbal toiletries, aromatherapy treatment and as flavoring agent. Due to varying essential oil profiles even within the same species, plants may often be classified as a different species as a result of different scents. In the present study, volatile constituents of Ocimum Sanctum and Ocimum Basilicum were extracted using various solvents and their chemical constituents were identified and quantified by using GC-MS in optimized conditions. The profiles of extract from both species were compared in an effort to investigate effects of seasonal variation on their chemical compositions. The predominant species in Ocimum Sanctum and Ocimum Basilicum was found to be methyl eugenol and methyl chavicol, respectively, during different months of analysis.

Comparative analysis of essential oil composition and oil containing glands in Ocimum sanctum L. (Holy basil) under ambient and supplemental level of UV-B through gas chromatography–mass spectrometry and scanning electron microscopy

“…This clearly indicated the absorption potential of the molecule against UV-B radiation and their possible adaptabilities. The chemical composition of basil oil obtained in the present study is in agreement with the earlier findings of Kumar et al (2009), reporting eugenol as a main compound of essential oil produced from a local variety of O. sanctum L. Mondal et al (2007) also reported essential oil with similar chemical composition having eugenol (57.9%), b-caryophyllene (15.3%), germacrene-D (9.1%) and b-elemene (7.6%) as major chemical constituents in fresh leaves of O. sanctum L. However, our results showed some variations with earlier studies related to its major compound (Vani et al 2009). Zheljazkov et al (2008) have reported methyl chavicol, eugenol, and eucalyptol, as the main constituents of holy basil of local varieties in Mississippi.…”

Differential Production of Phenylpropanoid Metabolites in Callus Cultures of Ocimum basilicum L. with Distinct In Vitro Antioxidant Activities and In Vivo Protective Effects against UV stress

“…The genus Ocimum consists of about 200 species of shrubs and herbs, and a few of them are being cultivated all around the world, as a natural herbal medicine . Basil has been used as a culinary herb since prehistoric times, and its essential oils have been employed in food, flavor, and fragrance for cosmetic industries …”

Evaluation and Risk Management by UsingOcimum bacillicumAgainst Waterborne Pathogens

“…However, chemical compositions of genus Ocimum are reported to contain linalool, linuleic acid, p-cymene, estragosl, eucalyptol, eugenol, citral, thujone, ocimene, camphor, methyl chavicol, oleic acid, and many terpenes (Watson and Preedy 2008). Similarly, Vani et al (2009) reported the two important volatile compounds (i.e., eugenol and methyl chavicol) in O. sanctum and O. bacillicum. They reported that O. bacillicum collected from Malysia at the temperature 27.3 • C was rich in methyl chavicol.…”