Comparative Study of Volatile Compounds from Genus Ocimum
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Abstract:
There are distinct varieties of basil types in the genus Ocimum which makes them very special. Genus Ocimum is widespread over Asia, Africa and Central & Southern America. All basils are member of the Lamiaceae family. The colors of the leaves vary from bright green to purple-green and sometimes almost black. Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of clove traceable. Ocimum Sanctum, also addressed as Ocimum Tenuiflorum is a sacred plant in the Hindu culture and known as Tulasi in Tamil or Holy Basil in English. Meanwhile Ocimum Basilicum, known as Common or Sweet Basil has very dark green leaves. The genus Ocimum is cultivated for its remarkable essential oil which exhibits many usages such as in medicinal application, herbs, culinary, perfume for herbal toiletries, aromatherapy treatment and as flavoring agent. Due to varying essential oil profiles even within the same species, plants may often be classified as a different species as a result of different scents. In the present study, volatile constituents of Ocimum Sanctum and Ocimum Basilicum were extracted using various solvents and their chemical constituents were identified and quantified by using GC-MS in optimized conditions. The profiles of extract from both species were compared in an effort to investigate effects of seasonal variation on their chemical compositions. The predominant species in Ocimum Sanctum and Ocimum Basilicum was found to be methyl eugenol and methyl chavicol, respectively, during different months of analysis.Keywords:
Methyl eugenol
Sweet Basil
Sweet Basil
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Sweet Basil
Methyl eugenol
Monoterpene
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There are distinct varieties of basil types in the genus Ocimum which makes them very special. Genus Ocimum is widespread over Asia, Africa and Central & Southern America. All basils are member of the Lamiaceae family. The colors of the leaves vary from bright green to purple-green and sometimes almost black. Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of clove traceable. Ocimum Sanctum, also addressed as Ocimum Tenuiflorum is a sacred plant in the Hindu culture and known as Tulasi in Tamil or Holy Basil in English. Meanwhile Ocimum Basilicum, known as Common or Sweet Basil has very dark green leaves. The genus Ocimum is cultivated for its remarkable essential oil which exhibits many usages such as in medicinal application, herbs, culinary, perfume for herbal toiletries, aromatherapy treatment and as flavoring agent. Due to varying essential oil profiles even within the same species, plants may often be classified as a different species as a result of different scents. In the present study, volatile constituents of Ocimum Sanctum and Ocimum Basilicum were extracted using various solvents and their chemical constituents were identified and quantified by using GC-MS in optimized conditions. The profiles of extract from both species were compared in an effort to investigate effects of seasonal variation on their chemical compositions. The predominant species in Ocimum Sanctum and Ocimum Basilicum was found to be methyl eugenol and methyl chavicol, respectively, during different months of analysis.
Methyl eugenol
Sweet Basil
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Drought stress is a major constraint for crop production in arid and semiarid regions, such as Iran. In thisstudy, the possibility of enhancing drought stress tolerance of sweet basil plant (Ocimum basilicum L.) byexogenous application of Salicylic acid (SA) was investigated. The layout was factorial experiment inrandomized complete block design (RCBD) with 3 levels of drought stress including stress-freeconditions, mild stress and severe stress and 3 concentrations of SA (including 0, 0.75 and 1.5 mM) asmain factors and 3 replicate. The statistical analysis showed that drought stress and application of SA hadsignificant effects on the morphological, physiological and biochemical parameters of the plant such asplant height, fresh and dry weight, relative water content (RWC), chlorophyll (Chl), proline andelectrolyte leakage (EL). Result showed that drought stress imposed negative effects on plant growth andproductivity. In drought conditions, growth parameters, Chl content, RWC reduced, but proline contentand EL increased. SA application significantly caused increasing of plant growth characters, photosyntheticpigments, RWC and proline and decreased EL. In this experiment, SA application withincreasing growth rate and changing plant physiological process decreased adverse effects of droughtstress on sweet basil plants.
Sweet Basil
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The profile and bioactivity of essential oil ( EO ) depends on genetic, environmental, and other factors. We hypothesized that the basil EO may be influenced by the distillation methods. Hence, a study was conducted to evaluate the effect of steam distillation ( SD ) and hydrodistillation ( HD ) extraction method on the yield, composition, and bioactivity of EO of sweet basil ( Ocimum basilicum ) and holy basil ( Ocimum tenuiflorum ). In both basil species, the EO yield (content) was significantly higher from SD than from HD . There were significant differences in the compounds’ concentrations of EO obtained from SD and HD as well, however, the same compounds were identified in the EO from HD and SD . In the EO of O. basilicum , the concentration of 74% of the identified compounds were higher in SD than HD , whereas in the EO of O. tenuiflorum , the concentration of 84% of identified compounds were higher in SD than in HD . However, the concentrations of two of the major compounds of O. basilicum EO (estragole and methyl cinnamate) and a major compound of O. tenuiflorum EO (methyl eugenol) were significantly higher in HD than in SD . The type of distillation did not affect the antioxidant capacity of basil EO within the species. This study demonstrated that the type of distillation may significantly affect oil yield and composition but not the antioxidant capacity of the EO from sweet and holy basil.
Estragole
Sweet Basil
Methyl eugenol
Steam distillation
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The Ocimum genus, collectively called basil, is an important member of the Lamiaceae family. Ocimum includes more than 100 species of herbs and shrubs from the tropical region of Asia, Africa and Central South America. Sweet basil, O. basilicum, is a common herb cultivated for culinary purposes as fresh, dried or processed. [...]
Variation (astronomy)
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The effect of drying methods on color quality of sweet basil (Ocimum basilicum Linn.) was investigated under the condition of hot air drying (HAD) at 55, 65 and 75°C and microwave drying (MWD) at 335, 400 and 545 W. These drying methods reduced the moisture content of sweet basil from 5.23 to 0.064 gwater/gdry matter. The dried samples were then analyzed in the CIE (L*-a*-b*) color system, the total color difference (IE) of rehydrated dried sweet basil and the Chroma values. The lightness (L*) values of dried sweet basil with HAD at 55, 65 and 75°C and MWD at 335, 400 and 545 W were 25.72, 27.25, 24.74 and 30.82, 28.47, and 29.35, respectively. a* values were 0.48, 0.53, 0.94 (red color) and -3.55, -3.54, -3.52 (green color), respectively. Total color difference (IE) of rehydrated dried sweet basil using HAD and MWD method gave average values of 6.62, 7.17, 7.53 and 6.53, 5.57, and 5.67, respectively. Chroma values were 4.48, 2.59, 2.56 and 8.48, 9.60, and 10.05, respectively. Fresh sweet basil and rehydrated dried sweet basil of MWD showed better quality than HAD. In addition, the specific energy consumption of MWD was 13.64-17.36 times lower than HAD.
Sweet Basil
Lightness
Color difference
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The chemical compositions of essential oils obtained from Ocimum basilicum var. thyrsiflora (1.39 % dry weight) and Ocimum basilicum (0.61 %) were analyzed by GC-MS. Seventy-three constituents representing 99.64 % of the chromatographic peak area were obtained in the O. basilicum var. thyrsiflora oil, whereas 80 constituents representing 91.11 % observed in the essential oil of O. basilicum were obtained. Methyl chavicol (81.82 %), ?-(E)-ocimene (2.93 %) and ?-(E)- bergamotene (2.45 %) were found to be the dominant constituents in O. basilicum var. thyrsiflora oil while O. basilicum contained predominantly linalool (43.78 %), eugenol (13.66 %) and 1,8-cineole (10.18 %). The clear separation of the volatiles in all samples, demonstrated by the application of GC?GC, resulted in significantly different fingerprints for the two types of basil. The O. basilicum oil showed strong antioxidant activity while the oil of O. basilicum var. thyrsiflora exhibited very low activity, which was attributed to the significant differences in linalool and eugenol contents in these essential oils.
Methyl eugenol
Sweet Basil
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The constituents of essential oils isolated by hydrodistillation of the overground parts of Ocimum basilicum L. and Ocimum minimum L. from Turkey were examined by GC-MS. A total of 49 and 41 components, respectively, were identified accounting for 88.1% and 74.4% of the oils of O. basilicum and O. minimum, respectively. The oil of O. basilicum contained, as main components, methyl eugenol (78.02%), α-cubebene (6.17%), nerol (0.83%) and ε-muurolene (0.74%). Major compounds in the volatile oil of O. minimum were geranyl acetate (69.48%), terpinen-4-ol (2.35%) and octan-3-yl-acetate (0.72%). The essential oil of O. basilicum was characterised by its high content of methyl eugenol (78.02%), whereas the most important essential oil constituent of O. minimum was geranyl acetate (69.48%).
Geranyl acetate
Methyl eugenol
Nerol
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The essential oils of Ocimum ciliatum Hornem, Ocimum basilicum var. purpurascens Benth, Ocimum basilicum var. dianatnejadii Salimi and Ocimum minimum L. from aerial parts of plants grown in Iran were obtained by hydro-distillation and examined by gas chromatography (GC) and GC–mass spectrometry (GC–MS). In total, twenty-eight, thirty-two, twenty-five and thirty-four constituents were identified and quantified in O. ciliatum, O. basilicum var. purpurascens, O. basilicum var. dianatnejadii and O. minimum, representing 93.9–98.5% of the total oils, respectively. Methyl chavicol (30.3%), geranial (23.0%), neral (16.8%) and methyl eugenol (5%) were the major components in the oil of O. ciliatum. Methyl chavicol (43.0%) and linalool (28.9%) were identified as the major compounds in the oil of O. basilicum var. purpurascens, while methyl chavicol (37.6%), linalool (33.4%) and α-cadinol (5.7%) were the major constituents in the oil of O. basilicum var. dianatnejadii. The essential oil of O. minimum was rich geranyl acetate (45.6%) and linalool (25.6%).
Methyl eugenol
Sweet Basil
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