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Journal of Essential Oil Bearing Plants Volume 20, 2017 - Issue 3
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Original Articles

The Effect of Harvest Years on Chemical Composition of Essential Oil of Basil (Ocimum minimum L.) Leaves

Guilles FigueredoLaboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont,, 63177Aubiere, Cedex, France
,
Mehmet Musa ÖzcanDepartment of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031Konya, TurkeyCorrespondence[email protected]
,
Jean Claude ChalchatLaboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont,, 63177Aubiere, Cedex, France
,
Pierre ChalardLaboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont,, 63177Aubiere, Cedex, France
,
Battal ÇelikVocational School of Health Sciences, Konya, Turkey
&
Mustafa Mete ÖzcanMedicine of Veterinary, Selçuk University, Konya-Turkey
Pages 864-868 | Received 20 Dec 2016, Accepted 10 Jul 2017, Published online: 26 Jul 2017

References

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  • Özcan, M., Chalchat, J.C. (2002). Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey. Czech Journal of Food Science. 20(6): 223–228.
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  • Telci, I., Elmastas, M., Sahin, A. (2009). Chemical composition and antioxidant activity of Ocimum minimum essential oils. Chemistry of Natural Compounds. 45: 568–571.
  • Adams, R. (2001). Essential oil comporents by Quadrupole GC/MS. Allured Publishing Corp., Carol Stream, IL, USA.
  • Gülcin, I., Sat, I.G., Beydemir, S., Kufrevioglu, O.I. (2004). Evaluation of the in vitro antioxidant properties of broccoli extracts (Brassica oleracea L.). Italian Journal of Food Science. 16(1): 17.

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