Basil (Ocimum basilicum L.) is one of the aromatic plants that show
great morphology diversity such as inflorescence, leaf and aroma
profiles. In world scale, basils have been widely used as a
culinary herb. The essential oils of basils were used as food
flavourant, medicines and in perfumery industry. In this study,
different accessions of Ocimum basilicum L. from different regions
were introduced and cultivated in Malaysia. The morphological
variability, chemical compositions and antibacerial activity of the
basil essential oils were studied. Morphology of the basils is
distinctly differed. The yield of basil essential oils varied. The
chemical variability among abroad basil essential oil was extremely
broad. Chemical compositions of fixed oil revealed that basil seeds
oil contained high linolenic acid. The chemical and biological
studies of the basil plant are important in helping to protect the
plant biodiversity by introducing as a new agricultural crop in
Malaysia which can be used as one of the natural resources in
producing medicine and hygienic product.
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