Abstract
The aim of this study was to evaluate the influence of leaf drying and oil storage on the content and chemical composition of the essential oil of linalool type basil ( Ocimum basilicum L.) cultivar Maria Bonita. In the first trial, the effect of the drying time of leaves a temperature of 40°C. In the second trial, the effect of storage time evaluated (0, 15, 30, 60, 90, 120, 150, 210, 240 and 270 days) at two temperatures [room (±27°C) and freezer (-20°C ± 2°C) temperature]. The essential oil was extracted by hydrodistillation of leaves and analyzed by GC and GC/MS. The drying process was efficient, reducing the moisture content 84.5% to 1.3% over a period of eight days. There was a linear reduction in the essential oil (6.0% to 3.9%), of linalool (6.38% to 74.09%), increase of the content of α–trans-bergamotene (1.1% to 1.8%) and epi-α-cadinol ( 1.57% to 1.77%). In the second trial, we noted increase of the linalool content from 76.99% to 79.40% after 210 days of storage at room temperature and to 79.82% after 240 days of storage in freezer. We can conclude that basil essential oil can be stored for up to seven months at room temperature and eight months in freezer.
Highlights
Basil is a common name for the culinary herb Ocimum basilicum L. which belongs to the Lamiaceae family and is an annual plant originated from t Southeast Asia and Central Africa; it is used as a medicinal and aromatic plant and has properties of interest to the food, pharmaceutical and cosmetic industries (LORENZI; MATOS 2008).In folk medicine, basil species are indicated as digestive stimulants and are believed to possess antispasmodic, gastric, galactagogue, cough suppressant and carminative effects (SAJJADI, 2006)
The aim of this study was to evaluate the influence of leaf drying and oil storage on the content and chemical composition of the essential oil of linalool type basil (Ocimum basilicum L.) cultivar Maria Bonita
Drying Time The drying process at 40°C was efficient, reducing the moisture content of basil from 84.5% to 1.3% over a period of 3d
Summary
Basil is a common name for the culinary herb Ocimum basilicum L. which belongs to the Lamiaceae family and is an annual plant originated from t Southeast Asia and Central Africa; it is used as a medicinal and aromatic plant and has properties of interest to the food, pharmaceutical and cosmetic industries (LORENZI; MATOS 2008).In folk medicine, basil species are indicated as digestive stimulants and are believed to possess antispasmodic, gastric, galactagogue, cough suppressant and carminative effects (SAJJADI, 2006). Basil is a common name for the culinary herb Ocimum basilicum L. which belongs to the Lamiaceae family and is an annual plant originated from t Southeast Asia and Central Africa; it is used as a medicinal and aromatic plant and has properties of interest to the food, pharmaceutical and cosmetic industries (LORENZI; MATOS 2008). Basil essential oil with a high linalool concentration is highly valued in the international market and widely used in the spice and cosmetics industries (LUZ, 2009). The drying of aromatic and medicinal plants is intended to minimize the loss of active ingredients and to slow their deterioration due to the reduction of enzymatic activity, enabling the preservation of the plants for longer periods of time and facilitating their subsequent commercialization and use. The drying processes greatly affect the yield and the chemical composition of various species, especially in aromatic plant species, which have very volatile components (HERTWIG, 1991)
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