Ocimum basilicum; essential oils; floral waters; chemical composition; estragole; linalool
Abstract :
[en] The chemical composition of essential oils and floral waters obtained by steam distillation from both fresh and dried plants of Ocimum basilicum L. from Dakar and Kaolack regions, Senegal were studied by GC and GC-MS. The main constituents identified in the oils were estragole and linalool. Estragole represented 73.3 and 70.2% (Dakar); 79.0 and 75.2% (Kaolack) and linalool constituted 12.8 and 11.7% (Dakar); 11.5 and 12.9% (Kaolack) in the oils from fresh and dried plants of O. basilicum, respectively. The most representative compounds identified in the floral waters was linalool. It was 50.5 and 51.3% in Dakar and was followed by camphor (15.4 and 17.0%), estragole (14.9 and 12.1%) and 1,8-cineole (5.9 and 6.4%). In the floral waters from Kaolack, linalool constituted 57.9 and 56.6%. Other representative components were estragole (10.0 and 9.1%), 1,8-cineole (5.9 and 6.4%), geraniol (5.2 and 5.1%) and camphor (4.1 and 4.1%) in the floral waters from fresh and dried plants from Kaolack, respectively. This study showed that both essential oils and floral waters of O. basilicum from Dakar and Kaolack are characterized by the same constituents. However, oils and floral waters differ by their contents in estragole and linalool.
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