International Journal of Plant Science and Ecology
Articles Information
International Journal of Plant Science and Ecology, Vol.1, No.3, Jun. 2015, Pub. Date: May 6, 2015
Evaluation of Volatile Oil and Its Chemical Constituents of Some Basil Varieties in Egypt
Pages: 103-106 Views: 4172 Downloads: 1993
Authors
[01] Hussein A. H. Said-Al Ahl, Department of Medicinal and Aromatic Plants, National Research Centre, Dokki, Giza, Egypt.
[02] Ali A. Meawad, Department of Floriculture and Medicinal Plants, Faculty of Agriculture, Zagazig University, Zagazig City, Egypt.
[03] Elshahat N. Abou-Zeid, Department of Medicinal and Aromatic Plants, National Research Centre, Dokki, Giza, Egypt.
[04] Mohamed S. Ali, Department of Medicinal and Aromatic Plants, National Research Centre, Dokki, Giza, Egypt.
Abstract
A pot experiment was carried out during two successive seasons to evaluate four basil varieties (Ocimum basilicum var. odoratus, Ocimum basilicum var. alba, Ocimum basilicum var. thyrsiflorum and Ocimum basilicum var. purpurascens) and their behavior in Egypt. Essential oil content and its composition of four basil varieties were studied.There were significant differences between the varieties under study in the volatile oil content. Ocimum basilicum var. thyrsiflorum was more produced essential oil content in the two cuts of both seasons. With behave of Ocimum basilicum var. alba and Ocimum basilicum var. purpurascens reciprocal behavior in both seasons. Whereas, Ocimum basilicum var. odoratus was less produced essential oil content in the two cuts of both seasons. The major constituents of four basil varieties essential oil were eugenol (38.36 to 57.79%) and linalool (27.30 to 39.74%). Als, it was found that both eugenol and linalool have a reverse behavior. When increasing eugenol concentration decreasing linalool compound and vice versa. Ocimum basilicum var. alba gave the highest and lowest percentages of eugenol and linalool, respectively followed by Ocimum basilicum var. purpurascens and Ocimum basilicum var. thyrsiflorum then Ocimum basilicum var. odoratus. The four basil varieties were eugenol and linalool chemotype.
Keywords
Basil, Variety, Essential Oil, Eugenol, Linalool, Chemotype
References
[01] Bozin, B., Mimica-Dukić, N., Simin, M. and G.Anackov (2006). Characterizationof the volatile composition of essential oils of some Lamiaceaespices and the antimicrobial and antioxidant activities of the entire oils. J. Agric. Food Chem., 54: 1822-1828.
[02] British Pharmacopoeia (2002). British Approved Names. A Dictionaryof Drug Names for Regulatory Use in the UK.Stationary Office Press, London, UK.
[03] Grayer, R.J., Kite, G.C., Goldstone, F.J., Bryan, S.E., Paton, A. and E. Putievsky (1996).Infraspecific taxonomy and essential oilchemo types in sweet basil, Ocimum basilicum.Phytochemistry, 43: 1033-1039.
[04] Hegnuaer, R.(1966). Chemotaxonomie derpflanzem, band 4: 314 Birkhauserverlage, Basel.
[05] Hussain, A.I., Anwar, F., Sherazi, S.T. and R. Przybylski (2008). Chemicalcomposition, antioxidant and antimicrobial activities of basil(Ocimum basilicum) essential oils depends on seasonal variations. Food Chem., 108: 986-995.
[06] Husain, A., Virmani, O.P., Kumar, A. and L.N. Misra (1988).Major Essential Oil-Bearing Plants of India. Central Instituteof Medicinal and Aromatic Plants Press, Lucknow, India.
[07] Lawrence, B.M. (1988). A further examination ofthe variation of Ocimum basilicum L. in flavorsand fragrances: A world perspective. Lawrence,B.M., B.M. Mookherjee and B.J. Willis(Ed.),proceedings of the 10 International Congress of thessential oils, fragrance and flavors, WashingtonDC., USA, 16-20. November, 1986, Elsever Sci.Publishers B.U., Amsterdam, pp: 161-170.
[08] Lawrence, B.M.(1989). Proceedings of the 11thInternational Congress of essential oils, fragranceand flavors, New Delhi, India.
[09] Lawrence, B.M., Powell, R.H. and D.M. Peele (1980). Variation in the genus Ocimum. Paper No.34, 8 International Congress of essential oils, thCannes.
[10] Matasyoh, L.G., Matasyoh, J.C., Wachira, F.N., Kinyua, M.G., Muigai, A.W. T.K. and Mukiama (2007). Chemical composition and antimicrobialactivity of the essential oil of Ocimum gratissimum L. growing in Eastern Kenya. Afr. J. Biotechnol., 6: 760-765.
[11] Omer, E.A., Said- Al Ahl, H.A.H. and S.F. Hendawy(2008). Production, chemical composition and volatile oil of different basil species/varieties cultivated under Egyptian soil salinity conditions.Research Journal of Agriculture and Biological Sciences, 4(4): 293-300.
[12] Mondal, S., Mirdha, B.R. and S.C. Mahapatra (2009). The science behindsacredness of Tulsi (Ocimum sanctum Linn.). Indian J Physiol Pharmacol, 53: 291-306.
[13] Pandey, A., K. Singh, P. and N. N. Tripathi (2014). Chemistry and bioactivities of essential oils of some Ocimum species: anOverview. Asian Pac. J. Trop. Biomed., 4(9): 682-694.
[14] Sobti, S.N. and P. Pushpangadan (1982). Studies inthe genus Ocimum: Cytogenetics, breeding andutilization of aromatic plants (Ed.) Atal C.K. &Kapur B.M., Regional Research Laboratory,Jammu-Tawi, India, pp: 457-472.
[15] Vernin, G.M.J. (1984). Analysis of basil oils byGC-MS data bank. Perfum. Flavour, 9: 71 86.
[16] Politeo, O., Jukic, M. and M. Milos (2007). Chemical composition andantioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chem., 101: 379-385.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.