Affiliation
a Assistant Professor of the Department of Agricultural Biotechnology, Ecology and Radiology, Belarusian State Academy of Agriculture, docent, candidate of agricultural sciences
b Assistant Professor of the Department of Physical, Colloid and Analytical Chemistry, Belarusian State Academy of Agriculture, docent, candidate of chemical sciences
c Senior Lecturer of the Department of Physical, Colloid and Analytical Chemistry, Belarusian State Technological University, candidate of chemical sciences
d Head of the Department of Occupational Safety, Belarusian State Academy of Agriculture, professor, doctor of agricultural sciences
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Abstract
Basil Ocimum L. belongs to the perspective aromatic and essential-oil plants. Its green mass and essential oils can be successfully used in different sectors of economy including food industry. In 56 samples of basil Ocimum L. having different ecological and geographic origin the author determined the content and yield of essential oils. The study of the taken basil cultivars shows that the content of essential oils in different types of basil (sweet basil – Ocimum basilicum L., holy basil – Ocimum tenuiflorum L., camphor basil – Ocimum kilimandscharicum Willd., hoary basil – Ocimum canum Sims.) was 0.28–0.83% when its yield was 24.0–314.6 kg/ha and green mass yield during technological maturity phase (massive flowering) was 0.51–5.08 kg/m2. By means of gas liquid chromatography method the author performed compositional and anantiometric analysis of the composition of the essential oils obtained from the new basil varieties such as Ocimum L. (Magiya, Volodar, Nastena, Istochnik), bred in Belorussian State Agricultural Academy and catalogued in the National Register of Cultivars in the Republic of Belarus. As a result of the research the author determined that essential oil samples obtained from the new basil cultivars have up to 20 components. The main components are linalool, methyl chavicol, - and -pinenes, -terpineol, eugenol, geraniol, geranial, geranyl acetate, thymol, neral, carvone, carvacrol, limonene and
1.8-cineol. Enantiomers are present in essential oil components - and -pinenes, limonene and linalool.
Keywords
Basil,
green mass,
essential oils,
component composition,
enantiomeric composition
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