Introduction

Basil Ocimum basilicum is aromatic herbs that is used extensively to add a distinctive aroma and flavour to food. The leaves can be used fresh or dried for use as a spice.Short duration herb 60-80 days, rich in methyl chavicol and linalool.

Other Details

Essential oils extracted from fresh leaves and flowers can be used as aroma additives in food, pharmaceuticals, and cosmetics.

Biological Activity Details

Reference

1. Lal RK, Khanuja SPS, Agnihotri Ak, Shasany AK, Naqvi AA, Dwivedi S, Mishra HO, Dhawan OP, Kalra A, Singh A, Bahl JR, Singh S, Patra DD, Agarwal S, Darokar MP, Gupta AK, Gupta ML, Chandra R. 2004. An early, short duration, high essential oil, methyl chavicol and linalool yielding variety of Indian basil (Ocimum basilicun) 'Cim-Saumya'. J Med Arom Pl Sci 26: 77-78.

2. Verma, Ram Swaroop, Rajendra Chandra Padalia, and Amit Chauhan. "Variation in the volatile terpenoids of two industrially important basil (Ocimum basilicum L.) cultivars during plant ontogeny in two different cropping seasons from India." Journal of the Science of Food and Agriculture 92.3 (2012): 626-631.

3. Safari Dolatabad, Saeed, Mohammad Moghaddam, and Hengameh Chalajour. "Essential oil composition of four Ocimum species and varieties growing in Iran." Journal of Essential Oil Research 26.4 (2014): 315-321.

4. Hussain, Abdullah Ijaz, et al. "Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations." Food Chemistry 108.3 (2008): 986-995.

Major Compound Details

Minor Compound Details