Linalool sweet basil

Basil (Sweet Basil). Basil consists of the brown, dried leaves and tender stems of Ocimum basilicum L. (Labiatae), an aimual native to India, Africa, and Asia, and cultivated in Egypt, southern Erance, Morocco, the Mediteranean countries, and the United States. Basil is one of the oldest known herbs, and it is reported that there are perhaps 50—60 poorly defined Ocimum species which can only be identified according to their chemical components. The flavor of the basihcum type is warm, sweet, somewhat pungent, and pecuhar, ie, methyl chavicol and linalool. It is used with meats, fish, certain cheeses, and tomato-based salads. The fresh leaves are ground and known as pesto with pastas. It is the main component of the Hqueur Chartreuse. 

Linalool is a major component in essential oils such as those of coriander, palmarosa, mace, petitigrain, Lippia alba and sweet orange flowers. (3i )(—)-Linalool is a main component in the oils of Ocimum species, including sweet basil, and in the oils of neroli, linaloe, bergamot, lavender and others. Linalool enantiomers in... 

The French or sweet basil has a high linalool and lower methyl chavicol content with the exotic basil having the highest methyl chavicol content. It is for this reason that the sweet is often preferred for aromatherapy. Principal chemical components found in essential oils of basil include methyl chavicol (22-88%), methyl eugenol (0.3-6%), linalool (1.1 6%), limonene (2.0 4.9%), cis-ocimene (0.2-2.6%) and citronellol (0.6-3.9%). Analysis for a sample of... 

Oil of Basil. Volatile oil from leaves of Ocimum basiUcum L., Labiatae (sweet basil). Constit. Methylchavi. col. eucalyptol, linalool, estragol. 

Sweet basil MeJA Rosmarinic acid, eugenol, linalool, caffeic acid 27... 

The genus Ocimum contains various species and the EOs are used as an appendage in food, cosmetics, and toiletries. Ocimum basilicum (sweet basil, Lamiaceae) is used fresh or dried as a food spice nearly all over the world. The antioxidative activities of different Ocimum species were studied in order to assess the potential to substitute synthetic antioxidants. Linalool and eugenol (-12%) are the main compounds in the diverse oils. In the HPLC-based xanthine-xanthine assay, the EO of Ocimum basilicum var. purpurascens (dark opal basil) contains linalool, eugenol, and P-caryophyllene as main compounds and shows a very strong antioxidative capacity with an IC50 value of 1.84 pL (Salles-Trevisan et al., 2006). Linalool as a pure substance yielded the same test results. In the DPPH assay linalool showed a bit weaker activity than in the xanthine-xanthine test... 

Linalool and methyl chavicol vanillin extracted from sweet basil veuiilla... 

The blue zones in the R, range 0.1-0.4 of the oils 1-6 are terpene alcohols (e.g. linalool at Rf 0.4) at a very low concentration in the samples 1-2, slightly higher in bitter fennel (3) and sweet fennel (4), while basil (5) shows three inten.sive blue terpene alcohols with linalool as a major compound. In basil oils, linalool can be the predominant compound with very little methylchavicol (chemo- or geotype). A red-violet zone at R, 0.5, as in samples 2-5, can occur (e.g. epoxidihydrocaryophyUene). 

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