Composition of the Essential Oils from Inflorescences, Leaves and Stems of Ocimum basilicum ‘Cinnamon’ Cultivated in North-western Poland

Abstract

The essential oils, obtained by hydrodistillation of inflorescences, leaves and stems from Ocimum basilicum ‘Cinnamon’ (sweet basil ‘Cinnamon’) cultivated in north-western Poland were analyzed by GC-MS. Linalool was the major constituent in all three oils (36.67 %, 36.09 % and 33.89 %, respectively). Of the forty-two components detected in the inflorescence oil, comprising 98.58 % of the total, the major components were (E)-methyl cinnamate (29.82 %), germacrene D (3.03 %), (-)-β-cadinene (2.90 %) and methyl chavicol (2.88 %). Forty-three compounds, accounting for 98.57 % of the total oil were identified in the volatile oil of the leaves. The major components were (E)-methyl cinnamate (26.47 %), (Z)-methyl cinnamate (6.26 %) and methyl chavicol (4.10 %). With the stem oil, the main constituents were (E)-methyl cinnamate (8.94 %), (-)-β-cadinene (8.90 %) and γ-selinene (4.11 %).