Basil oil is obtained from the leaves of Ocimum basilicum also known as basil. It is a tender low - growing culinary herb. The oil is used as an antimicrobial and is very high in vitamins and minerals. It is regarded as protective and purifier. I t is native to India, Iran and other tropical regions of Asia, having been cultivated there for more than 5,000 years. The dried leaves of O. basilicum contain 0.20-1% essential oil. The major compounds in the oil are linalool and methylchaviol. Other constituents include A-pinene, camphene, B-pinene, myrcene, limonene, cis-ocimene, camphor, linalool, methyl chavicol, Y - terpineol, citronellol, geraniol, methyl cinnamate and eugenol. It is having analgesic, antidepressant, antispasmodic, anti -venomous, carminative, cephalic, diaphoretic, digestive, emmenagogue, expectorant, febrifuge, insecticide, nervine, stomachic, sudorific, tonic and stimulant actions.
Technical Details
| Botanical Name | Ocimum basilicum |
| Common Name | Basil, Basilicum, Tulsi, Basilico, Basilic, Basilikum, Albahaca |
| Family Name | Lamiaceae (Labiatae) |
| Parts Used | Leaves |
| Origin | India |
| Mode Of Extraction | Steam Distillation |
| Main Constituents | a-Pinene, Camphene, b-Pinene, Myrcene, Limonene, cis-Ocimene, Camphor, Linalool, Methyl Chavicol, y-Terpinol, Citronellol, Geraniol, Methyl Cinnamate and Eugenol |
| Description | Clear Transparent Liquid |
| Appearance | Yellowish to Greenish Liquid |
| Organoleptic Properties | Aromatic |
| Specific Gravity | 0.905 - 0.930 |
| Solubility | Almost insoluble in water; sol in 2 oils 80% alcohol; miscible with ether, chloroform |
Storage:Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.
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