Comparative Study of Constituents of Essential Oils of \u3ci\u3eOcimum basilicum\u3c/i\u3e L. Cultivated in the Mongolian Gobi

The essential oils of the herb Ocimum basilicum L., cultivated in the Mongolian Gobi, have been examined. Oils were isolated by hydro-distillation and analyzed by GC-MS. The principle components of Common Basil were methyl chavicol (52.1 %), linalool (23.9 %). In the oils of the different varieties of Basil were the following compounds found: Sweet Basil: linalool (24.5–27.4 %), methyl chavicol (19.8–20.0 %), bergamotene (10.0 %), 1.8-cineole (8.5 %); Purple Basil: linalool (52.8 %), 1.8-cineole (8.7 %); Cinnamon Basil: methyl chavicol (60.4 %), 1.8-cine-ole (6.3 %), linalool (3.3 %) and cadinol (3.2 %); Italian large leaf Basil: linalool (33.4 %), (Z)-methyl cinnamate (16.6 %), 1.8-cineole (8.7 %), α-cubebene (5.7 %) and β-bergamotene (5.8 %); Compact Basil: linalool (33.9 %), β-bergamotene (17.2 %), (Z)-methyl cinnamate (7.6 %), T-cadinol (7.3 %) and 1.8-cineole (5.7 %); and Lemon Basil: geranial (24.7 %), neral (19.6 %), linalool (8.1 %), T-cadinol (11.7 %), β-caryophyllene (9.9 %), 1.8-cineole (8.1 %) and α-cubebene (6.6 %)