Comparative analysis of aromatic and nutraceutical traits of six basils from Ocimum genus grown in floating raft culture

Abstract

The purpose of the research was to analyze the aromatic and nutraceutical features of six accessions of basil representing important morphological and commercial classes. The six basil types were five varieties belonging to the Ocimun basilicum L. species (namely: thyrsiflora, Cinnamon, Dark Opal, Italiano Classico, Purple Ruffle) and O. × citriodorum Vis., all growing in an hydroponic floating raft system. Ultrahigh-pressure liquid chromatographic (UHPLC) analysis coupled with high-resolution Orbitrap mass spectrometry (HRMS) identified and quantified 13 phenolics. Although the significant differences observed among the different basil types, cichoric acid was found to be the most abundant phenolic (277.912 mg kg−1 fw). Anise and Purple Ruffle had the highest phenolics, with the latter showing the highest antioxidant activities (DPPH•, ABTS•+, and FRAP). Hierarchical cluster analysis of the aromatic compounds analyzed by gas chromatography coupled with a mass spectrometer (GC/MS) identify the similarity of the aromatic profiles of the six basils. While Italiano Classico and Dark Opal were characterized by higher linalool content and Anise, Cinnamon, and Purple Ruffle by estragole, Lemon had a preponderant aroma profile of α-citral and β-citral.