Chemical composition and some biological activities of the essential oils from basil Ocimum different cultivars

Author:

Avetisyan Arpi,Markosian Anahit,Petrosyan Margarit,Sahakyan Naira,Babayan Anush,Aloyan Samvel,Trchounian Armen

Funder

State Committee of Science

Publisher

Springer Science and Business Media LLC

Subject

Complementary and alternative medicine,General Medicine

Reference21 articles.

1. Paton A, Harley MR, Harley MM. Ocimum: an overview of classification and relationships”. Published by license under the Harwood Academic Publishers imprint, part of the Gordon and Breach Publishing Group. Amsterdam: OPA (Overseas Publishers Association) N.V.; 1999;38.

2. Kruger H, Wetzel SB, Zeiger B. The chemical variability of Ocimum species. J Herbs Spices Med Plants. 2002;9:335–44.

3. Klimankova E, Holadova K, Hajslova J, Cajka T, Poustka J, Koudela M. Aroma profile of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions. Food Chem. 2008;107:464–72.

4. Lawrence BM. A further examination of the variation of Ocimum basilicum L. In: Lawrence BM, Mookerjee BD, Willis BJ, editors. Flavors and fragrances: A world perspective. Amsterdam: Elsevier Sci. Publ. B.V; 1988. p. 161–70.

5. Liu K, Cheng Q, Liu Y, Zhou X, Wang X. Isolation and biological activities of decanal, linalool, valencene, and octanal from sweet orange oil. J Food Sci. 2012;77:1156–61.

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