CSIR CIMAP AROMA | Essential Oil Details

Essential Oil Details

Essential Name

: Ocimum basilicum vikarsudha essential oil

Plant Name

: French basil, Indian basil, Sweet basil

Plant Variety Name

: Vikarsudha

Plant Tissue Name

: Leaf

Introduction

Basil Ocimum basilicum is aromatic herbs that is used extensively to add a distinctive aroma and ﬂavour to food. The leaves can be used fresh or dried for use as a spice. In this variety methyl chavicol content is syntheisised in high concentration which is 78%.

Other Details

Essential oils extracted from fresh leaves and ﬂowers can be used as aroma additives in food, pharmaceuticals, and cosmetics.

Reference

1. Dwivedi S, Tajuddin, Yaseen M, Singh K, Naqvi AA, Singh AP, Kumar S.1999. registration of new variety 'Vikarsudha; of Ocimum basilicum. J Med Arom Pl Sci 21: 373-374.

2. Verma, Ram Swaroop, Rajendra Chandra Padalia, and Amit Chauhan. "Variation in the volatile terpenoids of two industrially important basil (Ocimum basilicum L.) cultivars during plant ontogeny in two different cropping seasons from India." Journal of the Science of Food and Agriculture 92.3 (2012): 626-631.

Major Compound Details

Serial No.	Compound Name	Compound Percentage(%)
1	Methyl Chavicol	93.46

Minor Compound Details

Serial No.	Compound Name	Compound Percentage(%)
1	Limonene	1.71
2	Methyl Eugenol	1.27
3	Beta-Caryophyllene Oxide	1.01
4	Bicyclogermacrene	0.98
5	Caryophyllene Oxide	0.24
6	Geranial	0.24
7	Linalool	0.40
8	Neral	0.83
9	Alpha- Pinene	0.10
10	Sabinene	0.10
11	Alpha-Muurolene	0.15
12	Alpha-Cadinol	Trace
13	Alpha-Terpineol	Trace
14	Beta-Elemene	0.20
15	Camphene	Trace
16	Beta-Eudesmol	0.31
17	Camphor	Trace
18	Beta-Pinene	0.15
19	Eugenol	Trace