Basil (Ocimum spp.), belonging to the Lamiaceae family, is a pleasent by smelling perennial shrub which grows in several regions all over the world
Basil (Ocimum spp.), belonging to the Lamiaceae family, is a pleasent by smelling perennial shrub which grows in several regions all over the world (AKGÜL 1993; BARIAUX et al. 1992). Basil is one of the species used for the commercial seasoning. It is commonly known that the presence of essential oils and their composition determine the specific aroma of plants and the flavour of the condiments. Many species of aromatic plants belonging to the Lamiaceae family grow wild in the Mediterranean basin (AKGÜL
1989; MAROTTI et al. 1996; SANDA et al. 1998; MARTINS et al. 1999).
In a study of essential oils of different geographical origins, LAWRENCE (1988) found that the main constituents of the essential oil of basil are produced by two different biochemical pathways, the phenylpropanoids (methyl chavicol, eugenol, methyleugenol and methyl cinnamate) by the shikimic acid pathway, and the terpenes (linalool and geraniol) by the mevalonic acid pathway.
Basil is a condimental plant cultivated in some parts of Turkey, and used frequently in soups, desserts, pickles, pizza, spagetti sauce, egg, cheese dishes, tomate juice, dressings, confectionery, salads, meat products etc. as a flavouring agent. Also, basil is well known as a plant of a folk medicinal value and as such is accepted officially in a number of countries (HEATH 1981; LAWRENCE 1985). The
leaves of basil are also used in folk medicine as tonic and vermifuge. Also, basil tea taken hot is good for treating nausea, flatulance and dysentery (BAYTOP 1984). Basil is used in pharmacy for diuretic and stimulating properties, in perfumes and cosmetics for its smell; in fact, it is a part of many fragrance compositions (BARIAUX et al. 1992; KHATRI et al. 1995). Its oil has been found to be beneficial
for the alleviation of mental fatigue, colds, spasms, rhinitis, and as a first aid treatment for wasp stings and snake.
It was previously reported (KEITA et al. 2000) that the oil of O. basilicum
contained linalool (69%), eugenol (10%), (E)--bergamotene
(3%) and thymol (2%). Linalool (45.7%), eugenol
(13.4%), methyl eugenol (9.57%) and fenchyl alcohol
(3.64%) were reported to be the main components of the
previously analysed materials (AKGÜL 1989). KHATRI et
al. (1995) found methyl chavicol (87.3%), linalool (5.4%),
methyl eugenol (1.5%), -caryophyllene (2.4%), -pinene
(1.0%), -pinene (0.8%), limonene (0.5%) and camphene
(02%). MAROTTI et al. (1996) reported the presence of linalool, methyl chavicol and eugenol as main components of O. basilicum. In another study, the major compounds
reported were linalool and methyl chavicol (LACHOWICZ
et al. 1996).
Source : Czech J. Food Sci. Vol. 20, No. 6: 223–228
Basil (Ocimum spp.), belonging to the Lamiaceae family,
is a pleasent by smelling perennial shrub which grows
in several regions all over the world (AKGÜL 1993; BARIAUX
et al. 1992). Basil is one of the species used for the
commercial seasoning. It is commonly known that the presence
of essential oils and their composition determine the
specific aroma of plants and the flavour of the condiments.
Many species of aromatic plants belonging to the Lamiaceae
family grow wild in the Mediterranean basin (AKGÜL
1989; MAROTTI et al. 1996; SANDA et al. 1998; MARTINS
et al. 1999).
There are usually considerable variations in the contents
of the major components within this species. In a
study of essential oils of different geographical origins,
LAWRENCE (1988) found that the main constituents of
the essential oil of basil are produced by two different
biochemical pathways, the phenylpropanoids (methyl
chavicol, eugenol, methyleugenol and methyl cinnamate)
by the shikimic acid pathway, and the terpenes (linalool
and geraniol) by the mevalonic acid pathway.
Sweet basil is a popular culinary herb and a source of
essential oils extracted by steam distillation from the leaves
and the flowering tops which are used to flavour foods, in
dental and oral products, and in fragrances (GUENTHER
1952; HEATH 1981; AKGÜL 1989; SIMON et al. 1990; LACHOWICZ
et al. 1996; MACHALE et al. 1997). There are
many types, some large and some small, with a range of
leaf colours from green to purple up to variated. Basil is
native to India but is grown commercially all over the
Mediterranean region and in California (HEATH 1981).
Basil is a condimental plant cultivated in some parts of
Turkey, and used frequently in soups, desserts, pickles,
pizza, spagetti sauce, egg, cheese dishes, tomate juice,
dressings, confectionery, salads, meat products etc. as a
flavouring agent. Also, basil is well known as a plant of a
folk medicinal value and as such is accepted officially in a
number of countries (HEATH 1981; LAWRENCE 1985). The
leaves of basil are also used in folk medicine as tonic and
vermifuge. Also, basil tea taken hot is good for treating
nausea, flatulance and dysentery (BAYTOP 1984). Basil is
used in pharmacy for diuretic and stimulating properties,
in perfumes and cosmetics for its smell; in fact, it is a part
of many fragrance compositions (BARIAUX et al. 1992;
KHATRI et al. 1995). Its oil has been found to be beneficial
for the alleviation of mental fatigue, colds, spasms, rhinitis,
and as a first aid treatment for wasp stings and snake
Excerpts from :
Essential Oil Composition of Ocimum basilicum L.
and Ocimum minimum L. in Turkey
MUSA ÖZCAN1 and JEAN-CLAUSE CHALCHAT2
Czech J. Food Sci. Vol. 20, No. 6: 223–228
Related articles
- Basil (Ocimum spp.), belonging to the Lamiaceae family,
- Basil (Ocimum spp.), belonging to the Lamiaceae family,
- Basil (Ocimum spp.), belonging to the Lamiaceae family,
- Ocimum genus contains between 50 to 150 species of herbs and shrubs from the tropical regions of Asia
- Tulsi (Ocimum sanctum) an Indian holy plant has vast medicinal properties: Ethnobotany.
Comments