Characterization of Essential Oil Composition in Different Basil Species and Pot Cultures by a GC-MS Method

Abstract

Basil (Ocimum L.) species are used as medicinal plants due to their essential oils exhibiting specific biological activity. The present work demonstrated that both the variety and season/conditions of cultivation had a significant effect on (i) the produced amount (extraction yield), (ii) qualitative, as well as (iii) quantitative profile of basil essential oil. Among studied basil varieties, a new variety, ‘Mánes’, was characterized for the first time. Based on our quantitative evaluation of GC-MS profiles, the following chemotypes and average concentrations of a main component were detected in the studied basil varieties: ‘Ohře’, ‘Lettuce Leaf’, ‘Purple Opaal’, ‘Dark Green’ (linalool, 5.99, 2.49, 2.34, 2.01 mg/mL, respectively), and ‘Mammolo Genovese’, ‘Mánes’, ‘Red Rubin’ (eucalyptol, 1.34, 0.96, 0.76 mg/mL, respectively). At the same time, when considering other compounds identified in GC-MS profiles, all the studied varieties, except from ‘Lettuce Leaf’, were methyl eugenol-rich with a strong dependence of the eugenol:methyl eugenol ratio on the seasonal changes (mainly solar irradiation, but also temperature and relative humidity). More complex and/or variable (depending on the season and cultivation) chemotypes were observed with ‘Lettuce Leaf’ (plus estragole, 2.27 mg/mL), ‘Dark Green’ (plus eucalyptol, 1.36 mg/mL), ‘Mammolo Genovese’ (plus eugenol, 1.19 mg/mL), ‘Red Rubin’ (plus linalool and eugenol, 0.46 and 0.56 mg/mL, respectively), and ‘Mánes’ (plus linalool and eugenol, 0.58 and 0.40 mg/mL, respectively). When considering superior extraction yield (ca. 17 mL·kg−1, i.e., two to five times higher than other examined varieties) and consistent amounts (yields) of essential oil when comparing inter-seasonal or inter-year data (RSD and inter-year difference in mean yield values ˂2.5%), this new basil variety is very promising for use in the pharmaceutical, food, and cosmetic industries.

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk

“…Depending on the species, growth stage, season and the geographic area where the plants are found, the compounds vary (Chamorro et al, 2012;Poonkodi, 2016). Some have eugenol as major compound up to 87%, especially for species of eugenol chemotype, similar to our findings (Koutsos et al, 2009;Murá riková et al, 2017). Others have linalool and chavicol as major compounds (Chamorro et al, 2012;Murá riková et al, 2017;Poonkodi, 2016).…”

“…Some have eugenol as major compound up to 87%, especially for species of eugenol chemotype, similar to our findings (Koutsos et al, 2009;Murá riková et al, 2017). Others have linalool and chavicol as major compounds (Chamorro et al, 2012;Murá riková et al, 2017;Poonkodi, 2016). According to De Martino study, the main constituents of basil oil were iso-pinocamphone (35.10%) and carvone (39.70%), while eugenol was in trace, only 1% (De Martino et al, 2009).…”

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

“…dark green and var. purple opal) [ 12 ]. These results are in line with our work, however, the quantitative compositions of such chemicals may vary.…”

“…Varietal variations could also affect levels of volatile ingredients and profiles, thereby illustrating their distinctively sensorial aroma. Thai basils of different genotypes could be well differentiated on the basis of both essential oil compositions and sensory properties [ 11 , 12 , 13 ]. Within the genus Ocimum , the major constituents of essential oils are also diverse.…”

Impact of Extraction Technique on the Volatile Oil Contents and Composition of four Ocimum Species; Microwave Assisted Extraction versus Distillation Study

“…The only difference was that the plant sample (250 g) was held in a separate rounded flask above the flask containing boiling water, where the steam was forced to move through the plant sample. The procedure was carried out for 2 hours for each Ocimum sample, where there was no direct contact between the plant sample and the boiling water 15 .…”