Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons

Pinto, Jéssika Andreza Oliveira; Blank, Arie Fitzgerald; Nogueira, Paulo César de Lima; Arrigoni-Blank, Maria de Fátima; Andrade, Thiago Matos; Sampaio, Taís Santos; Pereira, K. B.

doi:10.35588/blacpma.19.18.1.05

Cited by 15 publications

(10 citation statements)

References 16 publications

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“…Specifically, we observed a more robust cultivar-dependent response in Eleonora, which after harvesting, a −34.4%, −51.6%, and +75.3% variation in eucalyptol, β-cis-ocimene, and eugenol content, respectively, was evidenced. The simultaneous decrease of the monoterpenes (eucalyptol and β-cis-ocimene) and the increase of the phenylpropanoid eugenol, which are synthesized via two distinct metabolic pathways (i.e., mevalonate and shikimate pathways) [ 72 ], confirm that terpene synthase is negatively correlated with phenylalanine ammonia-lyase (PAL) activity [ 73 ].…”

Section: Resultsmentioning

confidence: 99%

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Ciriello

Formisano

El‐Nakhel

et al. 2021

Foods

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Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing is harvested more than once to extract a higher yield. However, successive cuts can affect quality traits that play a crucial role in defining the product’s final sensory profile. This research was aimed to evaluate the impact of cut on the quantitative and qualitative properties of three Genovese basil cultivars (Aroma 2, Eleonora and Italiano Classico) grown in an open field. Nitrate content, phenolic acids and aromatic profile were determined by ion chromatography (IC), high-performance liquid chromatography (HPLC), and gas chromatography coupled to a mass spectrometer (GC/MS) analysis, respectively. The second harvest increased fresh biomass and total phenolic acids content by 172% and 413%, respectively, with Italiano Classico recording the highest values. The combination of second-cut Aroma 2 yielded the lowest nitrate (473.8 mg kg−1 of fresh weight) and Eugenol (2.4%) levels. In the second harvest, Eleonora showed an increase in eugenol and trans-α-bergamotene of 75.3% and 48.2%, respectively; whereas, eucalyptol and β-cis-ocimene decreased by 34.4% and 51.6%, respectively. Although successive harvests may increase basil yield and quality overall, the cultivar-dependent response to successive cuts needs to be accounted for in order to accomplish standardization of industrial “pesto” sauce.

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Section: Resultsmentioning

confidence: 99%

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Ciriello

Formisano

El‐Nakhel

et al. 2021

Foods

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“…However, it was never indicated as a predominant aromatic compound of the Genovese type. However, considering that the two molecules linalool and eucalyptol have the same precursor (geranyl pyrophosphate (GPP)), the conversion to linalool and eucalyptol is mediated by specific enzymes (linalool synthase (LIS) and 1,8-cineol synthase), as suggested by Chang et al [ 51 ], but could also be influenced in a genotype × environment interaction, since the different enzymatic activities are highly sensitive to environmental conditions [ 52 ]. In addition to the genetic and environmental component, plant nutrition is to be considered a further liable factor to quanti-qualitatively modify the aromatic profile [ 53 ].…”

Section: Discussionmentioning

confidence: 99%

Sweet Basil Functional Quality as Shaped by Genotype and Macronutrient Concentration Reciprocal Action

Ciriello

Pannico

El‐Nakhel

et al. 2020

Plants

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Basil (Ocimum basilicum L.) is among the most widespread aromatic plants due to its versatility of use and its beneficial health properties. This aromatic plant thrives in hydroponics, which is a valid tool to improve the production and functional quality of crops, but nevertheless, it offers the possibility to de-seasonalize production. A floating raft system was adopted to test the production and quality potential during autumn season of three different genotypes of Genovese basil (Aroma 2, Eleonora and Italiano Classico) grown in three nutrient solutions with crescent electrical conductivity (EC: 1, 2 and 3 dS m−1). The aromatic and phenolic profiles were determined by GC/MS and HPLC analysis, respectively. The combination Aroma 2 and the EC 2 dS m−1 resulted in the highest production, both in terms of fresh weight and dry biomass. The 2 dS m−1 treatment determined the major phenolic content, 44%, compared to the other two EC. Italiano Classico showed a higher total polyphenolic content in addition to a different aromatic profile compared to the other cultivars, characterized by a higher percentage of Eucalyptol (+37%) and Eugenol (+107%) and a lower percentage of linalool (−44%). Correct management of the nutritional solution combined with adequate genetic material managed an improvement in the production and the obtainment of the desired aromatic and phenolic profiles.

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“…The composition of EOs extracted from basil varies considerably. It can be classified into four, five or seven chemical groups or chemotypes according to the main components and the statistical analysis performed (Martins et al ., 2010; Liber et al ., 2011; Giachino et al ., 2014; Pinto et al ., 2019). The variability of chemical composition from different chemotypes has been found in diverse regions of the world (Hassanpouraghdam et al ., 2010).…”

Section: Discussionmentioning

confidence: 99%

“…All EOs used were obtained from the study of Pinto et al . (2019). The cultivars were planted and collected simultaneously during the rainy season (April–June 2016), and EOs were extracted and analysed according to Pinto et al .…”

Section: Methodsmentioning

confidence: 99%

Essential oils fromOcimum basilicumcultivars: analysis of their composition and determination of the effect of the major compounds onHaemonchus contortuseggs

et al. 2021

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The continuous use of synthetic anthelmintics against gastrointestinal nematodes (GINs) has resulted in the increased resistance, which is why alternative methods are being sought, such as the use of natural products. Plant essential oils (EOs) have been considered as potential products for the control of GINs. However, the chemical composition and, consequently, the biological activity of EOs vary in different plant cultivars. The aim of this study was to evaluate the anthelmintic activity of EOs from cultivars of Ocimum basilicum L. and that of their major constituents against Haemonchus contortus. The EOs from 16 cultivars as well the pure compound linalool, methyl chavicol, citral and eugenol were used in the assessment of the inhibition of H. contortus egg hatch. In addition, the composition of three cultivars was simulated using a combination of the two major compounds from each. The EOs from different cultivars showed mean Inhibition Concentration (IC50) varying from 0.56 to 2.22 mg/mL. The cultivar with the highest egg-hatch inhibition, Napoletano, is constituted mainly of linalool and methyl chavicol. Among the individual compounds tested, citral was the most effective (IC50 0.30 mg/mL). The best combination of compounds was obtained with 11% eugenol plus 64% linalool (IC50 0.44 mg/mL), simulating the Italian Large Leaf (Richters) cultivar. We conclude that different cultivars of O. basilicum show different anthelmintic potential, with cultivars containing linalool and methyl chavicol being the most promising; and that citral or methyl chavicol isolated should also be considered for the development of new anthelmintic formulations.

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Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons

Abstract: Chemical characterization of the essential oil from leaves of basil genotypes cultivated in different seasons [Caracterización química del aceite esencial de hojas genotipos de albahaca cultivados en diferentes estaciones del año]

Cited by 15 publications

References 16 publications

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

Sweet Basil Functional Quality as Shaped by Genotype and Macronutrient Concentration Reciprocal Action

Essential oils fromOcimum basilicumcultivars: analysis of their composition and determination of the effect of the major compounds onHaemonchus contortuseggs

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