Evaluation of extraction yield and chemical composition of the essential oil of five commercial varieties of basil (Ocimum basilicum L.)
DOI:
https://doi.org/10.18226/25253824.v6.n10.06Keywords:
chemical analysis, chemotype, linalool, terpenesAbstract
Basil (Ocimum basilicum L.) is one of the most cultivated aromatic species worldwide, being used as a spice and medicinal plant. The literature reports a wide variability in essential oil composition and its extraction yield of varieties of this species due to genetic and environmental factors. The present work aimed to evaluate the yield extraction and chemical composition of five commercial varieties of O. basilicum grown in Caxias do Sul, South Brazil. Ten plants of the varieties ‘Italiano’, ‘Alfavaca verde’, ‘Manolo’, ‘Fraganza’, and ‘Sabory’ were cultivated in a greenhouse at the Campus-Sede of the University of Caxias do Sul. Plant material was collected, and the essential oil was extracted by hydrodistillation for 4 h using a Clevenger apparatus. Essential oil extraction yield was determined at the end of the process, and the obtained oils were sent to chromatographic analysis. Qualitative analysis was carried out by GC/MS, whereas quantitative analysis was performed by GC-FID. Regarding essential oil yield, the ‘Italiano’ and ‘Fraganza’ varieties had the highest extraction yields (1.00 and 0.90% v/w, respectively), whereas the ‘Manolo’ variety had the lowest yield (0.57% v/w). Concerning the chemical composition, the essential oils from the five varieties presented the linalool chemotype, whose contents varied between 47.9 and 79.9 wt.%. The other varieties presented eugenol as the second major compound (5.5-9.1 wt.%), with exception of the oil of ‘Manolo’ variety, which had estragole as the major compound (14.6 wt.%) and the absence of hydrocarbon monoterpenes in the oil. The varieties ‘Alfavaca verde’ and ‘Fraganza’ clustered in both the dendrogram and the PCA, probably due to the same linalool content and the higher 1,8-cineole and lower eugenol contents, whereas the varieties ‘Italiano’ and ‘Sabory’ clustered together, though the linalool contents in these varieties was less similar.
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