Influence of Viral Infection on Essential Oil Composition of <i>Ocimum basilicum</i> (Lamiaceae)

Nagai, Alice; Duarte, L. M. L.; Santos, Déborah Yara Alves Cursino dos

doi:10.1177/1934578x1100600836

Cited by 14 publications

(14 citation statements)

References 21 publications

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“…While estragole represents 85% of the identified compounds, linalool accounts for 12% of the identified compounds. Similar results were found by [ 42 , 43 , 44 , 45 ]. However, the composition of essential oils has great variability in terms of chemical and biological aspects, depending on the climatic condition, location, genetic variability, sections of the plant used for extractions and harvesting time of the plant material [ 46 , 47 ].…”

Section: Discussionsupporting

confidence: 91%

Optimal Extraction of Ocimum basilicum Essential Oil by Association of Ultrasound and Hydrodistillation and Its Potential as a Biopesticide Against a Major Stored Grains Pest

et al. 2020

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The essential oil of basil (Ocimum basilicum) has significant biological activity against insect pests and can be extracted through various techniques. This work aimed to optimize and validate the extraction process of the essential oil of O. basilicum submitted to different drying temperatures of the leaves and extracted by the combination of a Clevenger method and ultrasound. The biological activity of the extracted oil under different conditions was evaluated for potential control of Sitophilus zeamais. The extraction method was optimized according to the sonication time by ultrasound (0, 8, 19, 31 and 38 min) and hydrodistillation (20, 30, 45, 60 and 70 min) and drying temperature (20, 30, 45, 60 and 70 °C). The bioactivity of the essential oil was assessed against adults of S. zeamais and the effects of each variable and its interactions on the mortality of the insects were evaluated. The best yield of essential oil was obtained with the longest sonication and hydrodistillation times and the lowest drying temperature of leaves. Higher toxicity of the essential oil against S. zeamais was obtained by the use of ultrasound for its extraction. The identification and the relative percentage of the compounds of the essential oil were performed with a gas chromatograph coupled to a mass selective detector. The performance of the method was assessed by studying selectivity, linearity, limits of detection (LOD) and quantification (LOQ), precision and accuracy. The LOD and LOQ values for linalool were 2.19 and 6.62 µg mL−1 and for estragole 2.001 and 6.063 µg mL−1, respectively. The coefficients of determination (R2) were >0.99. The average recoveries ranged between 71 and 106%, with coefficient of variation ≤6.4%.

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Section: Discussionsupporting

confidence: 91%

Optimal Extraction of Ocimum basilicum Essential Oil by Association of Ultrasound and Hydrodistillation and Its Potential as a Biopesticide Against a Major Stored Grains Pest

et al. 2020

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“…In addition, it was stated that sweet basiloil is mainly composed of monoterpenes, sesquiterpenes and phenylpropanoids [94]. The presence of monoterpene hydrocarbons, oxygenated monoterpene, sesquiterpene hydrocarbons, oxygenated sesquiterpene, etc.…”

Section: Identification Of Essential Oil Composition Of Whole Basil Hmentioning

confidence: 99%

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

Moawad¹,

El-Ghorab²,

Hassan³

et al. 2015

FNS

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The present study highlighted some chemical, nutritional, microbiological and essential oil characteristics of the Egyptian traditional cultivars for seeds of cumin (Cuminum cyminum) and coriander (Coriandum sativum) spices as well as for basil whole herb (Ocimum basilicum) collected from different Egyptian export centers as being ready for export. The found values for humidity in dry seeds of cumin (7.4%) and coriander (6.4%) as well as total ash and ash insoluble in acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively) were lower than the maximum limits indicated by the Egyptian Specification Standards (ES) and by International Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in seed spices and herbs indicated that they were are rich in K, Ca, Na, Fe and Zn. Total bacterial count was low content in seeds of cumin and coriander as well as fresh whole basil herb. The microbiological load in all tested seed spices and herbs was found lower than those indicated by the ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the highest in cumin seeds (3.762%), while both coriander and basil herb had lower amounts (0.285% and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5%-2.5% on dry weight basis), but the within the limits for coriander (0.1%-0.5% on dry weight basis) as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and 47 compounds, respectively, where cuminaldehyde was the major component in cumin volatiles, but was linalool in volatiles of both coriander seeds and basil herbs. EOs of basil herbs grown in Egypt, were of the high linalool-chemotype which were characterized by high contents of linalool and relatively lower amounts of eugenol. However, the major compounds in the S. A. Moawad et al. 644 three tested EOs from seeds or herbs grown in Egypt are in accordance with literature reports from different parts of the world. Volatile oil components in EOs of the three tested Egyptian spices and herbs were classified into groups, based on the relative area (%). The proportion of the major and the other main components in EOs from seeds of cumin and coriander cultivars were within the ranges indicated by both the ES and ISO for cumin seed oils (cuminaldehyde between 15%-46%) and for coriander seed oils (linalool between 65%-78%). No Egyptian Specification Standards are established yet for fresh basil herbs and for basil oil of Linalool chemotype, but only present for basil oil of methylchavicol-chemotype.

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“…Changes in essential oil composition due to pathogen infection have been reported in some Ocimum basilicum (sweet basil) and Mentha (mint) spp. ( Nagai et al, 2011 ; Smitha and Rana, 2015 ). PLS-DA ranked 15 metabolites by VIP score ( Figure 5C ), and showed the only non-desirable volatile compound, pent-1-en-3-one (5C-1), had the highest VIP score and was discriminated by treatment, while the main compounds responsible for aroma, ( E )-hex-2-enal (6C4) and ( Z )-hex-3-en-1-yl acetate (E-3), and the two phenolics (3,4- DHPEA-EA and p- HPEA-EDA) had lower, although moderate, VIP values.…”

Section: Resultsmentioning

confidence: 99%

Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil

et al. 2019

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Verticillium wilt, caused by the defoliating pathotype of Verticillium dahliae, is the most devastating soil-borne fungal disease of olive trees, and leads to low yields and high rates of tree mortality in highly susceptible cultivars. The disease is widely distributed throughout the Mediterranean olive-growing region and is one of the major limiting factors of olive oil production. Other than effects on crop yield, little is known about the effect of the disease on the content of volatile compounds and phenolics that are produced during the oil extraction process and determine virgin olive oil (VOO) quality and commercial value. Here, we aim to study the effect of Verticillium wilt of the olive tree on the content of phenolic and volatile compounds related to the sensory properties of VOO. Results showed that synthesis of six and five straight-chain carbon volatile compounds were higher and lower, respectively, in oils extracted from infected trees. Pathogen infection affected volatile compounds known to be contributors to VOO aroma: average content of one of the main positive contributors to VOO aroma, (E)-hex-2-enal, was 38% higher in oils extracted from infected trees, whereas average content of the main unpleasant volatile compound, pent-1-en-3-one, was almost 50% lower. In contrast, there was a clear effect of pathogen infection on the content of compounds responsible for VOO taste, where average content of the main bitterness contributor, oleuropein aglycone, was 18% lower in oil extracted from infected plants, and content of oleocanthal, the main contributor to pungency, was 26% lower. We believe this is the first evidence of the effect of Verticillium wilt infection of olive trees on volatile compounds and phenolics that are responsible of the aroma, taste, and commercial value of VOO.

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Influence of Viral Infection on Essential Oil Composition of Ocimum basilicum (Lamiaceae)

Cited by 14 publications

References 21 publications

Optimal Extraction of Ocimum basilicum Essential Oil by Association of Ultrasound and Hydrodistillation and Its Potential as a Biopesticide Against a Major Stored Grains Pest

Optimal Extraction of Ocimum basilicum Essential Oil by Association of Ultrasound and Hydrodistillation and Its Potential as a Biopesticide Against a Major Stored Grains Pest

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil

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