After attending cCWCS workshop on medicinal plants chemistry, our research group has been actively exploring the chemical constituents of various medicinal plants. Basil, a popular culinary and medicinal herb is cultivated in several countries. A distinct flavor variation among Thai basil, Italian basil, and Indian basil prompted us to explore the variations in medicinal compounds in eight different species. Dried Basil species (Ocimum sanctum, Ocimum tenuiflorum, Ocimum basilicum) collected from various parts of the world were extracted using Soxhlet apparatus. Active ingredients, methyl eugenol and methyl chavecol, were identified using TLC/ HPLC and collected using column chromatography.

Comparison of chemical constituents of various species of basil

2019 Spring National Meeting

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