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The chemical compositions of essential oils obtained from Ocimum basilicum  var. thyrsiflora (1.39 % dry weight) and Ocimum basilicum (0.61 %) were  analyzed by GC-MS. Seventy-three constituents representing 99.64 % of the  chromatographic peak area were obtained in the O. basilicum var. thyrsiflora  oil, whereas 80 constituents representing 91.11 % observed in the essential  oil of O. basilicum were obtained. Methyl chavicol (81.82 %), β-(E)-ocimene  (2.93 %) and α-(E)- bergamotene (2.45 %) were found to be the dominant  constituents in O. basilicum var. thyrsiflora oil while O. basilicum  contained predominantly linalool (43.78 %), eugenol (13.66 %) and 1,8-cineole  (10.18 %). The clear separation of the volatiles in all samples, demonstrated  by the application of GC×GC, resulted in significantly different fingerprints  for the two types of basil. The O. basilicum oil showed strong antioxidant  activity while the oil of O. basilicum var. thyrsiflora exhibited very low  activity, which was attributed to the significant differences in linalool and  eugenol contents in these essential oils

journal of the serbian chemical society

The chemical composition and antioxidant activities of basil from Thailand using retention indices and comprehensive two-dimensional gas chromatography