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Ocimum species

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. [Pg.27]

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... [Pg.170]

Ravid U, Putievsky E, Katzir I, Lewinsohn E, Enantiomeric composition of linalool in the essential oils of Ocimum species and in commercial basil oils, Flavour Fragr J 2 23 i-29G, 1997. [Pg.185]

Khosla, M.K., B.L. Bradu, and R.K. Thapa, 1989. Biogenetic studies on the inheritance of different essential oil constituents of Ocimum species, their FI hybrids and synthesized allopolyploids. Herba Hung., 28 ... [Pg.81]

Sohti, S.N., P. Pushpangadan, R.K. Thapa, S.G. Aggarwal, V.N. Vashist, and C.K. Atal, 1978. Chemical and genetic investigations in essential oils of some Ocimum species, their FI hybrids and synthesized allopolyploids. Uoydia, 41 50-55. [Pg.85]

Prasad, G., A. Kumar, A.K. Singh et al., 1986. Antimicrobial activity of essential oils of some Ocimum species and clove oil. Fitoterapia, 57 429-432. [Pg.617]

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... [Pg.269]

Inbaneson SJ, Sundaram R, Suganthi P (2012) In vitro antiplasmodial effect of ethanolic extracts of traditional medicinal plant Ocimum species against Plasmodium falciparum. Asian Pac J Trop Med 5(2) 103-106... [Pg.460]

Cinnamomum eamphora (Linne) Nees et Ebermaier, family Lauraceae. The plant grows well in Japan, China, Formosa, India, Burma and Malaysia. Camphor also occurs in certain species of Artemisia, (Compositae) chrysanthemum (compositae), Salvia (Labiatae), Ocimum (Labiatae), Lavander (Labiatae), Pinus (Pinaceae). It is also present in Rosemarinus officinalis (Labiatae), Aristolochia indica (Aristolochi-aceae), Blumea balsamifera (Camphreaceae), Prunella vulgaris Labiatae), Cinnamomum ganduliferum (Lauraceae) etc (38-55) ... [Pg.48]

Basil is a popular herb grown throughout the world and is an ingredient in many recipes. There are more than 50 species, but sweet basil, Ocimum basilicum, is the most common variety (10). [Pg.1598]

In 1996, Angers et al. (10) investigated the fatty acid composition of the seed oils of four species of basil, including Ocimum basilicum, Ocimum canum, Ocimum gratissimum, and Ocimum sanctum. Also, four total different varieties of Ocimum basilicum were tested. AU samples were compared with flaxseed oil and had similar fatty acid profiles in regard to a-linolenic, palmitic, and stearic acids. The flaxseed oil had 52% a-linolenic acid, and the basil seed oils had 57.4—62.5% a-linolenic acid (Table 2). The n-6 to n-3 fatty acid ratio of the flaxseed oil was 1 3.2, and... [Pg.1598]

R = CH3, CioHi002, Mr 162.19, 6pioi.3kPa 261.9 °C, df 1.0911, ng 1.5766, occurs in essential oils, mostly as the trans isomer. It is the main component of oils isolated from Alpinia species (content up to 80%) and Ocimum canum varieties (>50%). It has also been identified as a volatile aroma component of cinnamon and strawberries. [Pg.129]

Ocimum micranthum (4, Miscellaneous Admixtures ) This mint species is reportedly used as an ayahusaca 3Arais.XMXz in South America (Schultes Hofmann 1979). There exist at least two reports of the ethnomedicinal use of this species in M ico and Guatemala as an analgesic (Alcorn 1984 Giron etal. 1991). Chemical studies arc lacking,... [Pg.208]

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See also in sourсe #XX -- [ Pg.363 ]



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