Essential oils and lipids from the flowers of two varieties ofOcimum basilicumL. cultivated in Uzbekistan

Bobakulov K., ÖZEK G., ÖZEK T., Asilbekova D. T., Abdullaev N. D., Sagdullaev S. S., ...More

JOURNAL OF ESSENTIAL OIL RESEARCH, vol.32, no.4, pp.323-330, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 32 Issue: 4
  • Publication Date: 2020
  • Doi Number: 10.1080/10412905.2020.1749946
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.323-330
  • Keywords: Ocimum basilicumL, lipids, essential oils, enantiomers, GC-FID, GC-MS, CHEMICAL-COMPOSITION, BASIL OCIMUM, PLANTS
  • Anadolu University Affiliated: Yes


In the current work the flowers of green and dark purpleOcimum basilicumL. varieties cultivated in Uzbekistan were comparatively studied in terms of chemical composition of the lipids, essential oils and fatty acids by using TLC, GC-FID and GC-MS techniques. The lipid composition of flowers both basil varieties comprised biologically active substances such as unsaturated fatty acids, phospholipids, phytosterols, carotenoid pigments and essential oils. The flower volatiles were obtained by hydrodistillation technique and subjected to GC analysis. Enantiomeric status of chiral volatile compounds was determined by analysis on chiral RTex cyclodextrin column. It is revealed that the flowers of green and dark purple basil produce essential oils with a high abundance of oxygenated monoterpenes with linalool (52.4% and 72.3%, respectively) as a major constituent. The flower volatiles from the green basil were distinct from that of dark purple variety, having strong sweet-spicy odor due to higher percentage of phenylpropanoid methyl chavicol (19.5%).