The steam distillation method was used to obtain samples of essential oil of plants of three varieties Hyssopus officinalis L., cultivated in the conditions of the Republic of Belarus. More than 20 components were identified and determined in the essential oils of plants of the varieties Lazurit, Rozotsvetkovy, Zaveya by gas-liquid chromatography. It has been established that the studied varieties of Hyssopus officinalis belong to the pinocamphone chemotype. The main components are pinocamphone (67.6–76.0%), β-pinene, eugenol, limonene, camphene, sabinene, linalool, 1,8-cineole, α-terpineol, α-pinene, γ-terpinene and pinocampheol. The distribution of the enantiomers of a-and b-pinenes, camphene, limonene and linalool was established in the studied samples. Antimicrobial activity of essential oils and optical isomers of pure β-pinene was investigated on Staphylococcus aureus, Salmonella alony, Bacillus subtilis, Clostridium sp., Escherichia coli Hfr H, Pseudomonas aeruosa by disc method. It is shown that (+)-β-pinene showed higher antibacterial activity to (-)-β-pinene. The increased content of (+)-β-pinene in the varieties of Hyssopus officinalis with pink (Rosacea variety) and white (Zaveya variety) aureoles of flowers caused a higher antibacterial activity of their essential oils against Gram-negative and Gram-positive bacteria.

Essential oil crops and their essential oils are widely used in perfumery, cosmetic and food industries, traditional and folk medicine. The most important qualitative characteristic of essential oil crops is the content, component and enantiomeric composition of essential oils. Basil (Ocimum basilicum L. and Ocimum tenuiflorum L.) and hyssop (Hyssopus officinalis L.) belong to the promising essential oil crops for cultivation in the soil and climatic conditions of the Republic of Belarus. In the Belarusian State Agricultural Academy has created a number of varieties of essential oil crops, including 3 varieties of basil Ocimum basilicum L., 1 variety of basil Ocimum tenuiflorum L.) and 1 variety of hyssop Hyssopus officinalis L. The new varieties of basil and hyssop are characterized by a complex of morphometric, morphological and phenological sings.In the studies of the Belarusian State Agricultural Academy and the Belarusian State Technological University, the yield and content of essential oils of new zoned varieties of basil and common hyssop were analyzed. Using the method of enantioselective gas chromatography, the component and enantiomeric composition of essential oils of the studied varieties was determined. As a result of the research, it was determined that each variety has its own characteristic component and enantiomeric composition of essential oils. The studied varieties of basil and common hyssop contained up to 20 and 18 different components of essential oils respectively. The features of the component and enantiomeric composition of essential oils allow identifying the already created varieties of essential oil crops, as well as carrying out their selection to create varieties with certain properties.

Basil Ocimum L. belongs to the perspective aromatic and essential-oil plants. Its green mass and essential oils can be successfully used in different sectors of economy including food industry. In 56 samples of basil Ocimum L. having different ecological and geographic origin the author determined the content and yield of essential oils. The study of the taken basil cultivars shows that the content of essential oils in different types of basil (sweet basil – Ocimum basilicum L., holy basil – Ocimum tenuiflorum L., camphor basil – Ocimum kilimandscharicum Willd., hoary basil – Ocimum canum Sims.) was 0.28–0.83% when its yield was 24.0–314.6 kg/ha and green mass yield during technological maturity phase (massive flowering) was 0.51–5.08 kg/m2. By means of gas liquid chromatography method the author performed compositional and anantiometric analysis of the composition of the essential oils obtained from the new basil varieties such as Ocimum L. (Magiya, Volodar, Nastena, Istochnik), bred in Belorussian State Agricultural Academy and catalogued in the National Register of Cultivars in the Republic of Belarus. As a result of the research the author determined that essential oil samples obtained from the new basil cultivars have up to 20 components. The main components are linalool, methyl chavicol, - and -pinenes, -terpineol, eugenol, geraniol, geranial, geranyl acetate, thymol, neral, carvone, carvacrol, limonene and 1.8-cineol. Enantiomers are present in essential oil components - and -pinenes, limonene and linalool.

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It was revealed that the main component of the studied samples composition of the essential oil of Nigella is monoterpene p-cymene, the content of which is ~ 60 %. According to the results of the study of the fatty acid composition of the seed lipids of the studied samples, the prevalence of omega-6 (linoleic) and omega-9 (oleic) unsaturated fatty acids was found (75.11–76.91 % of the total fatty acid content). Samples of NP-13/2 (sum of omega-acids 77.56 %, linoleic acid content – 60.16 %) and NP-4 (sum of omega-acids 77.55 %, oleic acid content – 18.12 %) are promising. In the process of studying the amino acid composition in seed extracts, four essential (leucine, methionine, valine, threonine) and four essential (arginine, proline, serine, glycine) amino acids were identified. A promising sample was NP-13/4 (the sum of amino acids is 62.23 %, the arginine content is 17.56 mg/kg, the leucine is 4.95 mg/kg, and threonine is 4.12 mg/kg). The obtained data testify to the value of using not only ecologically and geographically distant forms, but also samples of hybrid origin of nigella sown, selected and adapted to the conditions of Belarus, as source material in breeding work when creating varieties of medicinal purpose.