Varieties Of Ocimum Basilicum Research Articles

Biological effects of some Colchicum autumnale L. extracts on tissue development of two varieties of Ocimum basilicum L.

Colchicum autumnale L. is a perennial herb from the Colchicaceae family with an unusual life cycle, and it is characterized by an underground corm and hypogynous flowers that appear in autumn; its medicinal importance is represented by its primary alkaloid, colchicine, which has been studied for its anti-inflammatory and antimitotic properties and used in the treatment of some diseases and artificial polyploidy induction in plants. This study aims to determine and evaluate the biological effects induced by treatment with C. autumnale extracts on tissue development in test plants, represented by two Ocimum basilicum L. varieties: ‘Italiano Classico’ and ‘Aromat de Buzău’. Morpho-anatomical observations and some biochemical and physiological analyses were employed. Results show unusual shapes of leaves, differences in stomata size and density, and heteromorphic cells in leaves and epicotyl’s structure in both studied varieties of treated basil test plants.

Essential Oil Composition and Antioxidant and Antifungal Activities of Two Varieties of Ocimum basilicum L. (Lamiaceae) at Two Phenological Stages

Ocimum basilicum is a valuable source of bioactive metabolites with high preventive and therapeutic effectiveness. Here we aimed to investigate the effect of phenological stages (vegetative and flowering stages) on essential oil composition and biological activities of two varieties of O. basilicum (Fino Verde variety and Genovese varieties). To this end, the level of essential oils, flavonoids and phenols, as well as antioxidant and antifungal activities were measured. At the metabolic level, essential oil at vegetative stage of O. bailicum Fino Verde and Genovese variety was constituted by 22 and 26 compounds representing 71.68% and 82.54% of the total oil, respectively. Where germacrene D (10.07%), bicyclogermacrene (6.07%) and β-elemene (4.88%) were the most present components in Fino Verde variety. Moreover, 22.19% are oxygenated monoterpenes represented mainly by the linalool (15.18%) and 1.8 cineole (6.36%) in Genovese variety. The individuals of essential oils were significantly increased to 40 components in Fino Verde variety (98.01% of total essential oil) and decreased to 15 components (95.6% of total essential oil) in Genovese variety at flowering stage. At this stage, the oxygenated monoterpenes (78.4%) were the major fraction represented by linalool (40.1%) and 1.8 cineole (30.96%) in Fino Verde variety, however 64.69% were esters which mainly represented by the methyl cinnamate (64.69%), and 16.83% of oxygenated monoterpenes and Linalool (12.7%) were recorded for Genovese variety. Genovese variety showed the highest levels at both vegetative and flowering stage compared to Fino Verde variety. At flowering stage, the two varieties showed high antioxidant and antifungal activities. Overall, O. basilicum properties offer prospects for their use as a source, particularly at flowering stage to extend new medicines based on natural bioactive molecules.

Essential oils and lipids from the flowers of two varieties of Ocimum basilicum L. cultivated in Uzbekistan

ABSTRACT In the current work the flowers of green and dark purple Ocimum basilicum L. varieties cultivated in Uzbekistan were comparatively studied in terms of chemical composition of the lipids, essential oils and fatty acids by using TLC, GC-FID and GC-MS techniques. The lipid composition of flowers both basil varieties comprised biologically active substances such as unsaturated fatty acids, phospholipids, phytosterols, carotenoid pigments and essential oils. The flower volatiles were obtained by hydrodistillation technique and subjected to GC analysis. Enantiomeric status of chiral volatile compounds was determined by analysis on chiral RTex cyclodextrin column. It is revealed that the flowers of green and dark purple basil produce essential oils with a high abundance of oxygenated monoterpenes with linalool (52.4% and 72.3%, respectively) as a major constituent. The flower volatiles from the green basil were distinct from that of dark purple variety, having strong sweet-spicy odor due to higher percentage of phenylpropanoid methyl chavicol (19.5%).

Effect of Fertilization in Selected Phytometric Features and Contents of Bioactive Compounds in Dry Matter of Two Varieties of Basil (Ocimum basilicum L.)

This study investigated the effects of sustainable, organic and standard mineral fertilization in selected phytometric features and contents of bioactive compounds in dry matter of two varieties of Ocimum basilicum L. The herbal material was first examined for its phytometric characterisation and then subjected to the combined convective pre-drying and vacuum-microwave finish drying method (CPD-VMFD). The energy consumption for the drying process of plant material in the case of CPD-VMFD is lower in comparison to the convection method (CD). The obtained dry material was assessed for determination of the colour parameters. Next, the analysis to identify the total content of polyphenols and the antioxidant properties (ABTS) was done. The dried material was subjected to head space–solid phase microextraction (HS-SPME) to determine volatile compound content. The herbal material obtained from the basil cultivated with an addition of sustainable, organic fertilizer was found to have a significantly higher content of bioactive compounds than the control, especially of polyphenols and volatile compounds like eucalyptol. Presumably, this is an effect of the elicitation process resulting from the fact that extract from common nettle was applied as an organic fertilizer component.

Chemotypic characterization of diversity in essential oil composition of Ocimum species and varieties from India

ABSTRACTChemical composition of essential oils isolated from four species of Ocimum (Ocimum basilicum L., Ocimum × citriodorum Vis., Ocimum kilimandscharicum Gurke, Ocimum. viride Willd.) and six botanical varieties of Ocimum basilicum L. (O. basilicum var. difforme, O. basilicum var. purpurascens, O. basilicum var. basilicum, O. basilicum var. pilosum, O. basilicum var. glabratum and O. basilicum var. thyrsiflora) were investigated by GC/FID and GC/MS. Results revealed a total of sixty-four volatile compounds showing both qualitative and quantitative variations among these species/varieties in distribution of compounds, chemical profiles and chemotypes. On the basis of chemical composition and hierarchical clustering, Ocimum species/varieties were classified into seven different chemotypes. Ocimum × citriodorum showed two different chemotypes rich in geranial/neral and methyl chavicol. O. kilimandscharicum showed camphor-rich chemotype (43.21%), while O. viride was found to be eugenol-rich chemotype (77.86%). Among the O. basilicum varieties, linalool-rich chemotype was identified in thyrsiflora, difforme, purpurascens and glabratum, whereas methyl chavicol-rich chemotype was found in pilosum. The most commonly found species of O. basilicum var. basilicum showed four chemotypes: linalool, methyl chavicol, (E)-methyl cinnamate and mixed type having both linalool and methyl chavicol. These essential oils of Ocimum with varying chemical compositions and chemotypes can be utilized in perfumery, pharmaceutical, food preservation and aromatherapy industries.

Alteration of Bioactive Compounds in Two Varieties of Basil (Ocimum basilicum) Grown Under Different Light Spectra

Common basil is well known for its aromatic and medicinal properties. This study was aimed to investigate effects of light spectrum on essential oil composition, antiradical activity and total phenolic and anthocyanin contents of green and purple varieties of Ocimum basilicum. Plants were placed under different spectral light compositions including red (R), blue (B), white (W), 50 % red+50 % blue (50:50 % R:B) and 70 % red+30 % blue (70:30 % R:B) provided by LED modules with same light intensity for a duration of 30 days. Antiradical activity, total phenolic and anthocyanin contents and essential oil composition were measured using the DPPH radical scavenging assay, Folin-Ciocalteu reagent, spectrophotometric and GC-MS methods, respectively. Growing both basil varieties under 70:30 % R:B light resulted in higher antiradical activity than that of other light spectra. Highest amount of total phenolic and anthocyanin contents were observed in leaves of plants grown under 70:30 % R:B light in green and purple varieties, respectively. GC-MS analysis showed that essential oil compounds in both basil varieties were influenced by spectral light composition. In green basil, chemical composition of essential oil was improved by growing them under 70:30 % R:B light, while in purple variety R light induced production of limonene, α-pinene and β-myrcene. Close correlations were found between some essential oil compounds in plants grown under different light spectra. The effects of light spectra on bioactive compounds were depended on variety and type of compound. Therefore, through exposure to specific light spectrum it is possible to alter bioactive compound composition in basil plants.

The Effect of Harvesting on the Composition of Essential Oils from Five Varieties of Ocimum basilicum L. Cultivated in the Island of Kefalonia, Greece.

Five varieties of Ocimum basilicum L. namely lettuce, cinnamon, minimum, latifolia, and violetto were separately cultivated in field and greenhouse in the island Kefalonia (Greece). The effect of successive harvesting to the essential oil content was evaluated. In total 23 samples of essential oils (EOs) were analyzed by GC-FID and GC-MS. Ninety-six constituents, which accounted for almost 99% of the oils, were identified. Cluster analysis was performed for all of the varieties in greenhouse and field conditions, in order to investigate the possible differentiation on the chemical composition of the essential oils, obtained between harvests during growing period. Each basil variety showed a unique chemical profile, but also the essential oil composition within each variety seems to be differentiated, affected by the harvests and the cultivation site.

Antioxidant activity of two varieties of Ocimum basilicum L. for potential use in phytocosmetics

This investigation aimed to evaluate two varieties of Ocimum basilicum L., known as Basil, as potential raw material for the cosmetic industry, assessing their antioxidant properties, considering their industrial use in phytocosmetics. The antioxidant activity of essential oils (EOs) for the species Ocimum basilicum var. cinammom and var. album, were obtained by distillation steam using a Clevenger-type device. The antioxidant capacity was evaluated by the method of bleaching radical 1,1-diphenyl-2-picryl hydrazyl (DPPH) and the method of linoleic acid peroxidation (ferric thiocyanate). The EOs of the two species had significant antioxidant properties. The method of DPPH facilitated the evaluation of the antioxidant capacity versus the concentration of EOs, showing an efficient concentration at 10 ppm. On the other hand, the ferric thiocyanate method displayed an efficient inhibition up to 360 h (15 d). The obtained results demonstrated the antioxidant capacity of EOs in the investigation. The capacity was related to their chemical composition (phenylpropane and oxygenated monoterpenes). Therefore, EOs can be considered as a potential source in the field of phytocosmetics.

Study of Six Varieties of Sweet Basil (Ocimum basilicum L.) and their Morphological Variations

Sweet basil is an incredible herb, used both as a classic culinary and ornamental herb of Home Gardens. The genus Ocimum contains approximately 65 species of herbs and shrubs originated in tropical Asia. It has a strong medicinal use and it is very high in vitamins and minerals. The present study holds 6 varieties of Ocimum basilicum L. consisting of 29 accessions were procured from National Gene Bank, New Delhi. These accessions were grown in the Kharif seasons of 2014-15 at ICAR-NBPGR Regional Station, Bhowali, Nainital Uttarakhand for analysing of their quantitative and qualitative or phenotypic characters for identification of superior genotypes. The comparative study of Ocimum spp. was examined to assess the variability of qualitative and quantitative morphological characters using standardized description present among 30 accessions of 6 varieties of Ocimum basilicum L. (Sweet Basil).

Composition of Essential Oils of Six Varieties of Ocimum basilicum L. Grown in Algeria (Mustaghanem: West of Algeria)

Composition of Essential Oils of Six Varieties of Ocimum basilicum L. Grown in Algeria (Mustaghanem: West of Algeria)

Chemotaxonomic Analysis of the Aroma Compounds in Essential Oils of Two Different Ocimum basilicum L. Varieties from Iran

Hydrodistilled essential oils of 21 accessions of Ocimum basilicum L. belonging to two different varieties (var. purpurascens and var. dianatnejadii) from Iran were characterized by GC-FID and GC/MS analyses. The oil yield was found to be between 0.6 and 1.1% (v/w). In total, 49 compounds, accounting for 96.6-99.7% of the oil compositions, were identified. Aromatic compounds, represented mainly by methyl chavicol (33.6-49.1%), and oxygenated monoterpenes, represented by linalool (14.4-39.3%), were the main components in all essential oils. Monoterpene hydrocarbons were present in the essential oils of all accessions of the purpurascens variety, whereas they were completely absent in those of the dianatnejadii variety, indicating that monoterpene hydrocarbons might be considered as marker constituents of the purpurascens variety. The chemotaxonomic value of the essential-oil compositions was discussed according to the results of the cluster analysis (CA). The CA showed a clear separation of the O. basilicum var. purpurascens accessions and the O. basilicum var. dianatnejadii accessions, although the data showed no major chemotype variation between the studied varieties. Indeed, the CA revealed only one principal chemotype (methyl chavicol/linalool) for both varieties. In conclusion, GC/MS analyses in combination with CA showed to be a flexible and reliable method for the characterization of the chemical profiles of different varieties of Ocimum basilicum L.

Flowering pattern, the structure of nectary surface and nectar secretion in two varieties of Ocimum basilicum L.

The studies conducted in the years 2003-2004 covered two varieties of <i>Ocimum basilicum</i> L.: var. <i>purpurascens</i> Benth. and var. <i>lactucaefolium</i> I. The flower lifetime, daily flowering pattern, morphology of pollen grains and the abundance of nectar secretion of flowers were compared. The surface of the nectaries of <i>O. basilicum</i> var. <i>lactucaefolium</i> was observed using scanning electron microscopy (SEM). The automorphic nectaries of basil formed the following parts: a flat part from the side of the upper lip and a convex part with three protrusions on the opposite side. On the top of two outer protrusions, stomatal areas were located, responsible for nectar secretion. The stomata occurred at the level of other epidermal cells. On the average, nectar contained 42% of sugars. The sugar yield of flowers of var. <i>lactucaefolium</i> was 36% higher than this feature in var. <i>purpurascens</i>. In terms of their size, the pollen grains were rated as medium-sized. Their viability ranged 88-96%. The shape of the pollen grains was described as oblate and suboblate.

Toxic compounds in essential oils of coriander, caraway and basil active against stored rice pests

Essential oils, distilled from seeds of Coriander sativum and Carum carvii and from leaves of five different varieties of Ocimum basilicum, were fractionated by column chromatography and tested in the laboratory for volatile toxicity against three stored rice pests ( Sitophilus oryzae, Rhyzopertha dominica and Cryptolestes pusillus). The active fractions were analyzed by GC–MS. Coriander contained linalool (1617 ppm of the oil) as the main product active against the three pests. Camphor-rich fractions (over 400 ppm) were very toxic to R. dominica and C. pusillus. The caraway profile included carvone and limonene as expected but ( E)-anethole, generally regarded as a minor product in the essential oil of this species, was also a major component, being present at 365 ppm. Carvone was the most effective (972 ppm) monoterpenoid against S. oryzae. In addition, ( E)-anethole at 880 ppm was toxic to R. dominica while vapors of limonene (1416 ppm) and fenchone-rich (554 ppm) fractions killed adults of C. pusillus only. Three major essential oil profiles were present in the five varieties of O. basilicum analyzed: methyl eugenol/estragole, estragole and estragole/linalool chemotypes. The abundance of components had a strong influence on the outcome of the bioassays. Fractions, where combinations of products occurred with or without other minor compounds, were often more toxic than any one compound alone.

Crossability and Relationship Between Morphological and Chemical Varieties of Ocimum basilicum L.

ABSTRACT In studies on the F1 and F2 progeny of 14 accessions of four Ocimum basilicum L. (Lamiaceae) varieties, crossability between and within these varieties was 13 to 19 percent and the viability was 28 to 50 percent. The pollen fertility of the F1 and F2 plants was above 70 percent and the variations in morphology were intermediate between those displayed by the parents. The essential oil compositions of the F1 and F2 plants were not always consistent with those observed in the parent plants.

The synergistic preservative effects of the essential oils of sweet basil (Ocimum basilicum L.) against acid-tolerant food microflora.

Essential oils extracted by hydrodistillation from five different varieties of Ocimum basilicum L. plants (Anise, Bush, Cinnamon, Dark Opal and a commercial sample of dried basil) were examined for antimicrobial activity against a wide range of foodborne Gram-positive and -negative bacteria, yeasts and moulds by an agar well diffusion method. All five essential oils of basil showed antimicrobial activity against most of the organisms tested with the exception of Flavimonas oryzihabitans and Pseudomonas species. The inhibitory effect of Anise oil, in comparison with mixtures of the predominant components of pure linalool and methyl chavicol, against the acid-tolerant organisms, Lactobacillus curvatus and Saccharomyces cerevisiae, was examined in broth by an indirect impedance method. Synergistic effects between Anise oil, low pH (pH 4.2) and salt (5% NaCl) were determined. The antimicrobial effect of Anise oil was also assessed in a tomato juice medium by direct viable count, showing that the growth of Lact. curvatus and S. cerevisiae was completely inhibited by 0.1% and 1% Anise oil, respectively. The results of the current study indicate the need for further investigations to understand the antimicrobial effects of basil oils in the presence of other food ingredients and preservation parameters.

Taxonomic Problems and Cytotaxonomic Relationships between and within Varieties of Ocimum basilicum and Related Species (Labiatae)

Taxonomic Problems and Cytotaxonomic Relationships between and within Varieties of Ocimum basilicum and Related Species (Labiatae)