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Chemical components of different basil (ocimum basilicum l.) cultivars grown in mediterranean regions in turkey

Author:
, SENGUL NACAR, , SEZEN TANSI
Source:
Israel journal of plant sciences 2000 v.48 no.2 pp. 109-112
ISSN:
0792-9978
Subject:
Ocimum basilicum, basil, cultivars, essential oils, fresh herbs, hydrodistillation, linalool, methyl eugenol, oils, seeds, summer, France, Germany, Greece, Mediterranean region, Turkey (country)
Abstract:
Sweet basil (Ocimum basilicum L.) is one of the most popular fresh herbs. Ocimum basilicum shows great variation in morphology and essential oil components. This study was conducted to determine essential oil yields and components of different tbasil cultivars when grown in the Mediterranean region of Turkey. Seeds of four cultivars of sweet basil were provided from Greece, France, Germany, and Turkey. Basil plants were allowed to flower three times during the summer period. Essential oils were extracted from flowering plants by hydrodistillation, and the oil was analyzed by GC and GC/MS. Essential oil ratio and components showed great variation, depending on the cultivars and harvest times. The results showed the existence of three different chemo types according to main compounds: linalool(Greek basil), linalool + methylcinnamate (Turkish and German basil), andlinalool + methyl eugenol (French basil).
Agid:
4804114