Institut für Biologie der Martin-Luther-Universität Halle-Wittenberg
Date of this Version
2012
Document Type
Article
Citation
Erforschung biologischer Ressourcen der Mongolei (2012) band 12: 451-456.
Abstract
The essential oils of the herb Ocimum basilicum L., cultivated in the Mongolian Gobi, have been examined. Oils were isolated by hydro-distillation and analyzed by GC-MS. The principle components of Common Basil were methyl chavicol (52.1 %), linalool (23.9 %). In the oils of the different varieties of Basil were the following compounds found: Sweet Basil: linalool (24.5–27.4 %), methyl chavicol (19.8–20.0 %), bergamotene (10.0 %), 1.8-cineole (8.5 %); Purple Basil: linalool (52.8 %), 1.8-cineole (8.7 %); Cinnamon Basil: methyl chavicol (60.4 %), 1.8-cine-ole (6.3 %), linalool (3.3 %) and cadinol (3.2 %); Italian large leaf Basil: linalool (33.4 %), (Z)-methyl cinnamate (16.6 %), 1.8-cineole (8.7 %), α-cubebene (5.7 %) and β-bergamotene (5.8 %); Compact Basil: linalool (33.9 %), β-bergamotene (17.2 %), (Z)-methyl cinnamate (7.6 %), T-cadinol (7.3 %) and 1.8-cineole (5.7 %); and Lemon Basil: geranial (24.7 %), neral (19.6 %), linalool (8.1 %), T-cadinol (11.7 %), β-caryophyllene (9.9 %), 1.8-cineole (8.1 %) and α-cubebene (6.6 %).
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Asian Studies Commons, Biodiversity Commons, Botany Commons, Desert Ecology Commons, Environmental Sciences Commons, Nature and Society Relations Commons, Other Animal Sciences Commons, Terrestrial and Aquatic Ecology Commons
Comments
Copyright 2012, Martin-Luther-Universität Halle Wittenberg, Halle (Saale). Used by permission.