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Isolation and Enrichment of Omega Fatty Acids from Ocimum basilicum Seeds

DOI : https://doi.org/10.36349/easjbg.2025.v07i04.002

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The medicinal plant CIM-Soumya (Ocimum basilicum) variety has been globally adopted for the extraction of essential oil. This crop is capable of producing 400-500 kg of seeds per hectare. This seed-oil has been explored in the present study for its nutraceutical application. Ocimum, a non-explored seed-oil, contains ω-3 fatty acids (linoleic acid: 24.8%, and linolenic acid: 51.4%). It contains saturated fatty acids (SFA-12.0%), monounsaturated fatty acids (MUFA-10.7%) and polyunsaturated fatty acids (PUFA-76.2%). The process has been optimized for the production of free fatty acids (FFAs) from ocimum oil using aqueous-alkali solution at temperature (78 oC), agitation (180 rpm), time (4 h), and aqueous alkali-FFAs ratio (6:1) with 93% of total FFA yield. The SFAs were separated from unsaturated fatty acids (UFAs) through the urea-complexation process at the optimized conditions such as fatty acid-urea ratio (1:2), crystallization temperature (8 oC), crystallization time (100 min), reflux temperature (75 oC), and reflux time (65 min) with a yield of 75%. The enriched UFAs was composed of ω-6-fatty acid (27%) and ω-3-fatty acid (61%).

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