RAPD and essential oil characterization of Turkish basil (Ocimum basilicum L.)

Giachino, R. Refika Akçali; Sönmez, Çiğdem; Tonk, Fatma Aykut; Bayram, Emine; Yüce, Süer; Telci, İ̇sa; Furan, Mehmet Alp

doi:10.1007/s00606-014-1005-0

Cited by 21 publications

(10 citation statements)

References 36 publications

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“…The genetic similarity values ranged from 0.61 to 0.85 and this demonstrates that the level of genetic variation is moderate and suggests that genetic basis is relatively narrow. Similar results were reported by Giachino et al (2014) for basil and Tonk et al (2010) for oregano clones. The cluster analyses of the RAPD markers grouped the genotypes into two major clusters.…”

Section: Resultssupporting

confidence: 90%

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Assessment of Genetic Diversity in Safflower (Carthamus tinctorius L.) Using RAPD Markers

Giachino

İnan

2019

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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This research was carried out to determine the genetic distances and variability between some safflower landraces and registered varieties. As plant material, four safflower landraces (TR 49119, TR 42630, TR 42670 and TR 64702) and three registered varieties (Yenice 5-38, Remzibey 05 and Dinçer 5-118) obtained from the Aegean Agricultural Research Institute, Turkey were used. The safflower varieties were analyzed at the molecular level using RAPD markers. The polymorphic band ratios of ten RAPD primers varied from 33.3% to (OPK-11) 80% (OPS-04). The average polymorphic band ratio was found to be 63.9%. The polymorphism information content values of the RAPD primers ranged from 0.24 for OPC-03 to 0.46 for OPA-19. The mean PIC value was determined as 0.38. The mean resolution power value was found to be 3.37, the effective multiplex ratio value was 4.14, and the marker index value was 1.57. The genetic distances were obtained using NTSYS-pc 2.20j statistic package program according to Jaccard's similarity coefficient. The genetic similarity values of the safflower genotypes varied between 0.61 and 0.85. The average similarity was calculated as 0.69. The cluster analyses of the RAPD markers grouped the genotypes into two major clusters (UPGMA dendrogram). With slight differences, the landraces and registered varieties were included in separate groups. The TR 64702 line and Remzibey 05 registered variety were genetically most similar genotypes with a value of 0.85.

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Section: Resultssupporting

confidence: 90%

“…They are easy to apply and cost-effective. Despite the disadvantage of the relatively low repeatability, their higher polymorphism rates and requirement of no radioactive material have resulted in their successful application in many varieties, such as basil (Giachino et al, 2014) and hypericum (Tonk et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Genetic Diversity in Safflower (Carthamus tinctorius L.) Using RAPD Markers

Giachino

İnan

2019

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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“…[10] Ocimum basilicum or Basil is called as 'feslegen' or 'reyhan' in Turkish. [11,12] It is an aromatic plant that is used extensively to add a distinctive aroma and flavour for food or meals [10,13] and widely used to enhance the flavour of foods such as salads, pasta, tomato products, vegetables, pizza meat, soups, marine foods, confectioneries, and other products. [11,14,15] The major compounds for the typical basil aroma are 1,8-cineole, methyl cinnamate, methyl chavicol, and linalool.…”

Section: Introductionmentioning

confidence: 99%

Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

Gürkan

Hayaloğlu

2017

International Journal of Food Properties

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Purple basil was used as powder or water extract forms in the manufacture of yogurt for possible contribution on its taste and flavour of yogurt. The volatiles were extracted by solid-phase micro-extraction and then determined by gas chromatography-mass spectrometry (GC-MS) system. Effects of the addition of purple basil as powder or water extract form on the volatile composition and sensory characteristics during 3 weeks of storage at 4°C were evaluated. Forty-nine compounds were identified in the volatile composition of yogurt samples, including 12 ketones and aldehydes, 9 esters, 7 acids, 8 alcohols, 9 terpenes, and 4 miscellaneous compounds. Acetoin, ethyl acetate, hexanoic acid, acetic acid, 1-hexenol, 3-hexen-1-ol, 2ethylhexenol, dL-limonene, and linalool were most frequently identified volatiles in the yogurt samples. The level of linalool, which was main volatile in basil, was higher in powder basil flavoured yogurt samples than those in extracted basil flavoured yogurt samples. Principal component analysis of the GC-MS data showed that use of basil as powder or water extract form significantly changed the volatile profile of yogurt during storage. Also, sensory scores for basil-free yogurt were higher than yogurt samples manufactured by incorporating basil. In conclusion, use of basil enhanced the volatile composition of yogurt, and basil-flavoured yogurt may be offered for consumers as an alternative type of flavoured yogurt.

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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%

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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RAPD and essential oil characterization of Turkish basil (Ocimum basilicum L.)

Cited by 21 publications

References 36 publications

Assessment of Genetic Diversity in Safflower (Carthamus tinctorius L.) Using RAPD Markers

Assessment of Genetic Diversity in Safflower (Carthamus tinctorius L.) Using RAPD Markers

Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)

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

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