Morphological and chemical variability of Ocimum basilicum L. (Lamiaceae)

  • Renata Nurzyńska-Wierdak Department of Vegetable Crops and Medicinal Plants, Faculty of Horticulture and Landscape Architecture, University of Life Science in Lublin, 58 Leszczyńskiego, 20-068 Lublin, Poland
DOI: https://doi.org/10.5281/zenodo.161999

Abstract

Morphological features of 17 sweet basil cultivars as well as essential oil content and composition were determined. The study clearly indicated great variability of Ocimum basilicum L. The content of essential oil in the dried herb was high and varied from 0.75% (O. basilicum var. piperita) to 1.89% (O. basilicum var. cinnamon). Based of the primary components, three chemotypes were distinguished: citral (‘Lime’, ‘Lemon’ and var. citriodorum), E-methyl cinnamate/linalool (‘Licorice’, var. cinnamon) and methyl chavicol (‘Tai’).

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Published
2013-04-01
How to Cite
NURZYŃSKA-WIERDAK, Renata. Morphological and chemical variability of Ocimum basilicum L. (Lamiaceae). Modern Phytomorphology, [S.l.], v. 3, p. 115-118, apr. 2013. ISSN 2227-9555. Available at: <http://ojs.phytomorphology.org/index.php/MP/article/view/338>. Date accessed: 11 apr. 2018. doi: https://doi.org/10.5281/zenodo.161999.
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Issue
Vol 3 (2013)
Section
Research Articles
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