Basil Essential Oil: Methods of Extraction, Chemical Composition, Biological Activities, and Food Applications

• Published in: Food and bioprocess technology Vol. 15; no. 1; pp. 1 - 27
• Main Authors: da Silva, Wyller Max Ferreira, Kringel, Dianini Hüttner, de Souza, Estefania Júlia Dierings, da Rosa Zavareze, Elessandra, Dias, Alvaro Renato Guerra
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.01.2022; Springer Nature B.V
• Subjects: Additives; Agriculture; Biotechnology; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cultivars; Essential oils; Eugenol; Food; Food additives; Food Science; Linalool; Ocimum basilicum; Oils & fats; Review; Seasonal variations; Synergism; Bioactive components; Chemical compounds; Toxicological effects
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-021-02690-3

In recent years, the search for alternatives to the use of synthetic chemical additives in food has led to an increase in research focused on essential oils (EOs). Among the EOs with food applications already described in the literature, the essential oil extracted from basil ( Ocimum basilicum L.) stands out, which presents several biological activities. This review was conducted to discuss the basil essential oil (BEO), presenting information on the different extraction methods and their influence on the compounds, in addition to presenting biological and toxicological aspects. The extraction method and the qualitative and quantitative variation of the compounds are highly dependent on factors such as type of cultivar; date, place, and conditions of cultivation; and seasonal variation and harvest. In addition, the main biological activities of basil essential oil are dependent of the chemical constituents, such as estragole, linalool, eugenol, eucalyptol, and bergamotene, and can act in isolation or in synergism.