Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Chemical Technology
  Year: 2009 | Volume: 1 | Issue: 1 | Page No.: 1-10
DOI: 10.3923/ijct.2009.1.10
Morphological Variability and Chemical Composition of Essential Oils from Nineteen Varieties of Basil (Ocimum basilicum L.) Growing in Sudan
A.H.N. Abduelrahman, S.A. Elhussein, N.A1. Osman and A.H. Nour

Abstract:
This study characterized the essential oil compositions of 19 accessions of basil, of which 14 are grown in Sudan as ornamental plants, 3 were introduced from abroad as seeds and 2 were collected from wild Sudanese basil. All were collected as seeds and grown at the University of Gezira farm. Interesting morphological variability among the accessions was noted and recorded in photos. The essential oil content varied from 0.33 to 0.47% in fresh leaves and from 0.13 to 0.4% in fresh flowers. The essential oil components were separated and/ or identified by TLC, GC and GC-MS. Chemical variability among Sudanese basil essential oil was extremely broad. According to the major constituent the basil accessions were classified into 7 groups, namely, high methyl chavicol (>50%), high linalool (>50%), high geraniol (>50%), linalool- methyl cinnamate, linalool-geraniol, methyl cinnamate- linalool and eugenol-linalool. Such classification of Sudanese basil oils is much needed if international marketing of this oil(s) is contemplated.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
How to cite this article:

A.H.N. Abduelrahman, S.A. Elhussein, N.A1. Osman and A.H. Nour, 2009. Morphological Variability and Chemical Composition of Essential Oils from Nineteen Varieties of Basil (Ocimum basilicum L.) Growing in Sudan. International Journal of Chemical Technology, 1: 1-10.

DOI: 10.3923/ijct.2009.1.10

URL: https://scialert.net/abstract/?doi=ijct.2009.1.10

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 

Curve Bottom