Abstract
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.
Highlights
The genus Ocimum is represented by more than 150 species that are grown widely and distributed throughout tropical and temperate regions [1]. They are collectively known as the “basils” which are in commercial demand for their nutritional, aromatic, ornamental, culinary, religious, and medicinal importance [2]
There has been an increasing concern on liable health problems associated with synthetic food flavouring agents
Plants were grown at Mae-Hia Agricultural Training and Research Centre, Division of Horticulture, Faculty of Agriculture, Chiang Mai University in an open-area (100 × 2500 cm plot with a plant spacing of 50 cm2 ) and maintained by watering for 2 h, 3 times per week using drip irrigation, and fertilising (Urea (46-0-0) and NPK fertiliser (15-15-15) in the ratio 1:3) once a month until flowering
Summary
The genus Ocimum (belonging to the Lamiaceae which is recognised as the richest essential oil-bearing plant family) is represented by more than 150 species that are grown widely and distributed throughout tropical and temperate regions [1]. They are collectively known as the “basils” which are in commercial demand for their nutritional, aromatic, ornamental, culinary, religious, and medicinal importance [2]. Basil (O. sanctum), Sweet or Thai basil (O. basilicum), Lemon basil (O. citriodorum), and Tree basil (O. gratissimum) are frequently cultivated in several countries of South and South-East Asia including Thailand as culinary herbs [3,4]. Food researchers are focusing on the search for natural products that could replace chemically synthetised food additives [5,6].
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