Table 2.

The natural volatile components identified in each fraction of sweet basil oil after molecular distillation

Peak	R. time	Constituents	Peak area (%)
			Df	Rf	Co
1	3.65	α-Pinene	–	–	0.27
2	3.90	Camphene	–	–	0.11
3	4.10	2,6,6-Trimethyl-2-vinyl-tetrahydropyran	–	–	0.08
4	4.17	Sabinene	–	–	0.08
5	4.33	β-Myrcene	–	–	1.35
6	5.03	1-Methyl-2-(1-methylethyl)-benzene	–	–	0.23
7	5.09	Limonene	–	0.08	0.79
8	5.17	Eucalyptol	0.65	0.30	3.32
9	5.30	Trans-β-ocimene	0.36	0.15	1.79
10	5.60	γ-Terpinene	–	–	0.11
11	6.15	α-Terpinolene	–	–	0.42
12	6.46	Linalool	0.97	1.49	5.51
13	7.60	Camphor	0.69	0.11	0.59
14	8.41	4-Terpineol	–	–	0.19
15	8.89	Estragole	13.00	17.06	43.92
16	10.76	(–)-Bornyl acetate	0.43	0.50	1.01
17	12.64	Eugenol	0.89	0.86	0.44
18	13.21	γ-Elemene	0.70	–	0.16
19	13.30	β-Bourbonene	0.83	–	0.17
20	13.43	β-Elemene	1.71	1.30	2.25
21	13.86	Methyl eugenol	16.96	11.35	7.34
22	14.61	α-Bergamotene	11.92	8.74	12.31
23	15.98	Germacrene	1.98	0.99	1.45
24	17.31	Calamenene	1.84	1.02	0.78
25	18.05	α-Calacorene	0.96	0.59	–
26	18.88	Nerolidol	0.72	0.43	–
27	19.32	Veridiflorol	0.57	0.27	–
28	19.84	Spathulenol	2.75	3.75	0.48
29	20.58	Epiglobulol	0.87	0.47	–
30	21.54	Carotol	5.75	1.71	0.45
31	23.37	α-Cadinol	16.24	10.01	2.63
32	24.08	t-Muurolol	2.47	2.23	–
33	30.15	Caryophyllene oxide	1.35	1.98	–
34	31.32	Isophytol	0.89	0.35	–
35	32.12	Hexadecanoic acid	0.64	10.84	0.76
36	34.25	Phytol	–	0.78	–
37	35.49	Linoleic acid	–	11.40	0.77
38	35.85	Octadecanoic acid	–	0.99	–
	Total		86.14	89.32	89.76

Df distillate fraction, Rf residue fraction, Co sweet basil crude oil