Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile

Bernhardt, Botond; Sípos, László; Kókai, Zoltán; Gere, Attila; Szabó, Krisztina; Bernáth, J.; Sárosi, Szilvia

doi:10.1016/j.indcrop.2015.01.013

Cited by 13 publications

(21 citation statements)

References 31 publications

(34 reference statements)

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“…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.…”

Section: Introductionmentioning

confidence: 99%

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Tangpao

Chung

Sommano

2018

Foods

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The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.

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Section: Introductionmentioning

confidence: 99%

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Tangpao

Chung

Sommano

2018

Foods

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“…Bernhardt et al (2015) found that the main component of basil leaf oil was linalool (79.6%). Hu et al (2015) reported that menthol (39.4%) was the major chemical in peppermint leaf oil.…”

Section: Discussionmentioning

confidence: 99%

“…Large chemical variation exists within O. basilicum (Labra et al, 2004;De Masi et al, 2006;Telci et al, 2006;Carović-Stanko et al, 2011), which is influenced by several environmental factors. It has antibacterial, antifungal, insecticidal, and hepatoprotective activities and contains antimicrobial substances (Bernhardt et al, 2015). Peppermint oil is an important essential oil extracted mostly from leaves, flowers and stems of M. x piperita by steam distillation.…”

Section: Introductionmentioning

confidence: 99%

Compositional analysis and toxicity of four plant essential oils to different stages of Mediterranean flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)

Pandır¹,

Baş²

2016

Turkish Journal of Entomology

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SummaryExperiments were conducted to investigate the biological effects of essential oils from basil (Ocimum basilicum L.), paprika (Capsicum annuum L.), peppermint (Mentha x piperita L.) and rosemary (Rosmarinus officinalis L.) on the different stages of Ephestia kuehniella Zeller (Lepidoptera: Pyralidae). Essential oils were obtained by Clevenger-type water distillation and analyzed by capillary gas chromatography-mass spectrometry. The doses of the essential oils applied were 0.1, 1, 5, 10, 20, 50 and 100 μl L -1 air. The major compounds of the essential oils were detected as linalool (63.1%), capsaicin (35.4%), menthol (28.3%) and cineole (25.7%), in basil, paprika, peppermint, and rosemary oils, respectively. The essential oil of paprika caused the highest mortality of first instar larvae of E. kuehniella at a dose of 5 μl L -1 air after 24 h exposure. Among the tested different stages, larvae of E. kuehniella were the most tolerant of essential. Basil, paprika, peppermint and rosemary oils exhibited toxicity to adult stages of E. kuehniella with 100% mortality obtained after 24 h at dose of 100, 5, 20 and 10 µl L -1 air, respectively. Increasing the doses of essential oils resulted in increased toxicity to all stages of E. kuehniella. In conclusion, the four plants essential oils tested in this study have potential for use in the management of the stored-product pest, E. kuehniella. Keywords: Ephestia kuehniella, essential oil, GC-MS, insecticidal activity, mortality ÖzetBu çalışma fesleğen, Ocimum basilicum L., nane, Mentha x piperita L., biberiye, Rosmarinus officinalis L., biber, Capsicum annuum L. uçucu yağlarının Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)'nın farklı gelişim evreleri üzerine gösterdikleri biyolojik etkinlikleri araştırmak için yapılmıştır. Uçucu yağlar Clevenger cihazında su distilasyonu yöntemiyle elde edilmiş olup, analizleri ise gaz kromatografisi kütle spektrometresi ile yapılmıştır. 0.1, 1, 5, 10, 20, 50, 100 μl L -1 hava dozlarında uçucu yağ uygulanmıştır. Fesleğen, nane, biberiye ve biberde en çok bulunan bileşikler sırasıyla linalool (% 63.1), capsaicin (% 35.4), menthol (% 28.3) ve cineole (% 25.7)'dir. Biberin uçucu yağı 5 μl L -1 hava dozda 24 saatte E. kuehniella'nın birinci dönem larvalarında en yüksek ölüme neden olmuştur. Test edilen farklı gelişme evreleri arasında bütün uçucu yağlara karşı en toleranslı gelişme evresi E. kuehniella larvası olmuştur. E. kuehniella ergininin %100 ölümü 24 saatte maruz bırakma süresinde fesleğen, nane, biberiye ve biber uçucu yağlarının sırasıyla 100, 5, 20, 10 µl L -1 hava dozlarında elde edilmiştir. Uçucu yağların artan dozları E. kuehniella'nın bütün evrelerinde toksik etkinin artmasına neden olmuştur. Sonuç olarak bu çalışmada test edilen 4 bitki uçucu yağlarının depolanmış ürün zararlısı, E. kuehniella'nın mücadelesinde kullanılabilecek potansiyele sahip olabileceği görülmüştür.Anahtar sözcükler: Ephestia kuehniella, uçucu yağ, GC-MS, insektisidal aktivite, ölüm

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“…Results of QDA are suitable inputs for accepted statistical methods in food research, such as analysis of variance (ANOVA) or principal component analysis (PCA). 18 On the other hand, QDA is a time demanding and hardly customizable method for quality ratings (such as competitions); hence, the International Organization of Vine and Wine (OIV) 100-point method is the most widely applied sensory technique to rate wines. 19 The OIV method uses four predefined sensory categories, which are applicable to all types of wines and thus are able to differentiate high and low quality.…”

Section: Sensory Evaluation Methods Of Winesmentioning

confidence: 99%

“…The typical QDA output is the so‐called spiderweb plot, which presents the average values of each sample. Results of QDA are suitable inputs for accepted statistical methods in food research, such as analysis of variance (ANOVA) or principal component analysis (PCA) …”

Section: Introductionmentioning

confidence: 99%

Comparison of sensory evaluation techniques for Hungarian wines

Guld

Sárdy

Gere

et al. 2020

Journal of Chemometrics

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The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the 100‐point OIV system and quantitative descriptive analysis (QDA). Both tests were conducted by 12 assessors of the University of Pécs, Institute for Regional Development, Faculty of Horticulture and Oenology. This study provides conclusions about the use of sensory analysis methods, highlighting the advantages and disadvantages of QDA and the OIV system. Principal component analysis, analysis of variance (ANOVA), multiple factor analysis, and partial least squares dicriminant analysis were used for the evaluation of the data. Our results showed that the sensory panel was able to discriminate the samples by both sensory methods; however, the information provided by them was significantly different. ANOVA clearly showed that the two methods have different sensitivity when comparing wines (commercial and produced wine samples) and QDA proved to be the more sensitive, as well as more detailed, method. Partial least squares discriminant analysis augmented the findings in the classification part of the different type of wine samples. In general, OIV is able to show the general quality of the wines, while QDA coupled with proper chemometric methods is able to describe why the given samples received good or bad OIV scores.

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Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile

Cited by 13 publications

References 31 publications

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Compositional analysis and toxicity of four plant essential oils to different stages of Mediterranean flour moth, Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)

Comparison of sensory evaluation techniques for Hungarian wines

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