The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.

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The effects of different sodium salts on some physiological parameters and antioxidant responses were investigated in a medicinal and aromatic plant, Ocimum basilicum L. (cultivar Fine). Plants were subjected to an equimolar concentration of Na2SO4 (25 mM) and NaCl (50 mM) for 15 and 30 days. Growth, oxidative stress parameters [electrolyte leakage, peroxidation, and hydrogen peroxide (H2O2) concentration], antioxidant enzyme\ud activities [ascorbate peroxidase (APX, EC 1.11.1.11), glutathione reductase (GR, EC 1.6.4.2), and peroxidases (POD, EC 1.11.1.7)], as well as antioxidant molecules [ascorbate and glutathione] were determined. The two salts affected leaf growth rates to the same extent, after 15 or 30 days of treatment, indicating a similar effect of Na2SO4\ud and NaCl salinity on growth, even if different (enzymatic and non-enzymatic) antioxidant mechanisms were involved in H2O2 detoxification. However, under both salts, the\ud efficiency of the antioxidant metabolism seemed to be sufficient to avoid the deleterious effects of reactive oxygen species (ROS). Indeed, both ion leakage and peroxidation\ud did not change under either Na2SO4 or NaCl salinity. As a whole, these data suggest that a cooperative process between the antioxidant systems is important for the tolerance of Ocimum basilicum L., cv. Fine to Na2SO4 and NaCl salinity

Basil (Ocimum basilicum L., cultivar Genovese) plants were grown in Hoagland solution with or without 50 mM NaCl or 25 mM Na 2 SO 4 . After 15 days of treatment, Na 2 SO 4 slowed growth of plants as indicated by root, stem and leaf dry weight, root length, shoot height and leaf area, and the effects were major of those induced by NaCl. Photosynthetic response was decreased more by chloride salinity than by sulphate. No effects in both treatments on leaf chlorophyll content, maximal efficiency of PSII photochemistry (F v /F m ) and electron transport rate (ETR) were recorded. Therefore, an excess of energy following the limitation to CO 2 photoassimilation and a down regulation of PSII photochemistry was monitored under NaCl, which displays mechanisms that play a role in avoiding PSII photodamage able to dissipate this excess energy. Ionic composition (Na ? , K ? , Ca 2? , and Mg 2? ) was affected to the same extent under both types of salinity, thus together with an increase in leaves Cl -, and roots SO 4 2-in NaCl and Na 2 SO 4 -treated plants, respectively, may have resulted in the observed growth retardation (for Na 2 SO 4 treatment) and photosynthesis activity inhibition (for NaCl treatment), suggesting that those effects seem to have been due to the anionic component of the salts.

With this investigation, we aimed to study more deeply the antioxidative response to moderate doses of NaCl or Na 2 SO 4 in two cultivars of basil differentially sensitive to salinity. Tolerance to salinity was previously evaluated by the extent of growth inhibition whereas the antioxidant response was assessed studying the changes in the activities of superoxide dismutase (SOD) and catalase as well as in the amounts of tocopherols and lipoic acid. To make possible the comparison of the responses of basil cv. Genovese and cv. Fine to different salts, the experiment was carried out with equimolar concentrations of Na + . The results showed that changes caused by salinity were dependent on cultivar and exposure time. In particular, cv. Genovese was more sensitive to Na 2 SO 4 excess than cv. Fine whereas both of them had higher SOD activity under NaCl salinity. Generally, Fine basil withstood salinity better than Genovese, being endowed with higher constitutive levels of reduced lipoic acid [dihydrolipoic acid (DHLA)] as well as of αand γ -tocopherols. Moreover, cv. Fine showed the ability to utilise DHLA and to synthesise tocopherols during stressful conditions. Thus, more than one mechanism was involved in basil in the detoxification of reactive oxygen species during salt stress. In fact, when lipoic acid did not participate in the regeneration of reduced ascorbate and glutathione form, high amounts of tocopherols were present, likely protecting cell membranes from oxidative damage and making basil tolerant to moderate salinity.

The volatile compounds emitted by living leaves of basil (Ocimum basilicum L. cv. Genovese) plants under saline conditions were investigated by means of headspace–solid phase microextraction (HS‐SPME) and gas chromatography coupled with mass spectrometry (GC–MS). Furthermore, the composition of the essential oil obtained by hydrodistillation of the leaves was studied. Plants were grown for 15 d without salt or with an equimolar concentration of Na+ in the form of Na2SO4 (25 mM) and NaCl (50 mM), after which the growth, the essential oil, and the volatile constituents of the leaves were determined. Fifty‐four components were identified belonging to different chemical classes. Under control conditions, the essential oil was rich in linalool (45.9%), 1,8‐cineole (16.7%), eugenol (10.3%), trans‐α‐bergamotene, and epi‐α‐cadinol (4.9%). The main volatiles detected in the headspace of leaves of untreated basil plants were linalool (29.8%), followed by 1,8‐cineole (19.2%), trans‐α‐bergamotene (10.0%), and eugenol (7.0%). Under saline conditions, leaf growth was more depressed by 25 mM Na2SO4 than 50 mM NaCl, and essential oil concentration increased by 22% in the NaCl, but decreased by 18% in the Na2SO4 treatment, respectively. Both salts caused some changes in the essential oil and composition of volatile compounds. Most prominent was a strong negative correlation between eugenol and methyleugenol proportions, which may indicate an enhancement of the O‐methyltransferase activity. In comparison to the essential oil, the composition of volatiles showed some variations in their emission profile under both salts, the most important was an increase of eugenol. It is therefore concluded that the decrease of eugenol occurring in basil essential oil caused by both salts could be due to the enhancement of the eugenol O‐methyltransferase activity, an enzyme that accepts eugenol as substrate, generating methyl eugenol, and also to the increase of the eugenol emission as shown by the SPME profile.

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