Chemical composition and yield of essential oil from two Iranian species of basil (Ocimum ciliatum and Ocimum basilicum)
الموضوعات :
Abdollah Ghasemi Pirbalouti
1
,
Fatemeh Malekpoor
2
,
Azam Salimi
3
1 - Department of Medicinal Plants, Shahrekord Branch, Islamic Azad University, Shahrekord, 88146, Iran | Medicinal Plants Program, College of Natural Sciences, Massachusetts University, Amherst, 01003, MA, USA
2 - Department of Medicinal Plants, Shahrekord Branch, Islamic Azad University, Shahrekord, 88146, Iran |
Department of Plant Biology, Faculty of Biological Science, Kharazmi University, 15719-14911, Tehran, Iran
3 - Department of Plant Biology, Faculty of Biological Science, Kharazmi University, 15719-14911, Tehran, Iran
الکلمات المفتاحية: genetic diversity, Essential oil, methyl chavicol, <i>Ocimum basilicum</i>, <i>Ocimum ciliatum</i>,
ملخص المقالة :
Basil belonging to the Lamiaceae family, is one of the most important aromatic andmedicinal plants, and is widely cultivated in many countries. Areal parts, especiallyleaves of sweet basil are widely used to enhance the flavour of food stuffs suchas salads, pasta, tomato products, vegetables, pizza, meat, soups, marine foods,confectioneries and other products. In this report, the yield and chemical componentsof essential oils of two species of basil (Ocimum ciliatum and Ocimum basilicum) grown in southwestern of Iran (Chaharmahal and Bakhtiary Province) were investigated. Thewater-distilled oils were analyzed by means of a GC-MS apparatus. The oil yieldsobtained from the aerial parts of Ocimum basilicum were found to be 0.285 mL/100 g and 0.71 mL/100 g when using the dry plant materials, respectively. The major constituents of the essential oil from the aerial parts of O. basilicum were methyl chavicol or estragol (49.7%), linalool (10.7%), α-cadinol (5.9%), (Z)-β-farnesene (3.8%) and 1,8-cineole (3.5%). The main constituents of the essential oil from the aerial parts of O. ciliatum were methyl chavicol (38.1%), (E)-citral (14.6%), (Z)-citral (11.5%), (E)-caryophyllene (6.4%) and cis-α-bisabolene (4.0%). A simple comparison of our results with the previous reports suggests that differences in the essential oil compositions and oil yields of the studied plants could be mainly attributed to genetic diversity in two Iranian species of basil.
Adams, R.P., 2007. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry, 4th Ed., p. 456, Allured Publishing Corporation, Carol Stream, IL.
Anees, A.M., 2008. Larvicidal activity of Ocimum sanctum Linn (Labiatae) against Aedes aegypti (L.) and Culex quinquefasciatus (Say). Parasitol. Res. 103,1451-1453.
Basu, S.K., Acharya, S.N., Bandara, M.S., Friebel, D., Thomas, J.E., 2009. Effects of genotype and environment on seed and forage yield in fenugreek (Trigonella foenumgraecum L.) grown in western Canada. Austral. J. Crop Sci. 3, 305-314.
Carovic-Stanko, K., Orlic, S., Politeo, O., Strikic, F., Kolak, I., Milos, M., Satovic, Z., 2010. Composition and antibacterial activities of essential oils of seven Ocimum taxa. Food Chem. 119, 196-201.
Chalchat, J.C., Ozcan, M.M., 2008. Comparative essential oil composition of flowers, leaves and stems of basil (Ocimum basilicum L.) used as herb. Food Chem. 110, 501-503.
Ghasemi Pirbalouti, A. 2014. Diversity in chemical composition and yield of essential oil from two Iranian landraces of sweet basil. Genetika, 46, 419-426.
Ghasemi Pirbalouti, A., Barani, M., Hamedi, B., Ataei Kachouei, M., Karimi, A., 2013b. Environment effect on diversity in quality and quantity of essential oil of different wild populations of Kerman thyme. Genetika, 45, 441-450.
Ghasemi Pirbalouti, A., Hashemi, M., Taherian Ghahfarokhi, F., 2013c. Essential oil and chemical compositions of wild and cultivated Thymus daenensis Celak and Thymus vulgaris L. Ind. Crop Prod. 48, 43-48.
Ghasemi Pirbalouti, A., Mahdad, E., Craker, L., 2013a. Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chem. 141, 2440-2449.
Hiltunen, R., Holm, Y., 1999. Essential Oil of Ocimum. In: Holm, Y., Hiltuen, R. (Eds.), Basil: The Genus Ocimum. Hawood Academic, Amsterdam, pp. 77-111.
IRIMO (Islamic Republic of Iran Meteorological Organization), 2012. Climatology methods. http://www.irimo.ir.
Javanmardi, J., Stushnoff, C., Locke, E., Vivanco, J.M., 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chem. 83, 547-550.
Juliani, H.R., Simon, J.E., 2002. Antioxidant Activity of Basil. In: Janic, J., Whipkey,A. (Eds.), Trends in New Crops and New Uses. ASHS Press, Alexandria, VA, pp.575-579.
Lee, S.J., Umano, K., Shibamoto, T., Lee, K.G., 2005. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem. 91, 131-137.
Lewinsohn, E., Ziv-Raz, I., Dudai, N., Tadmor, Y., Lastochkin, E., Larkov, O., Chaimovitsh, D., Ravid, U., Putievsky, E., Pichersky, E., Shoham, Y., 2000. Biosynthesis of estragole and methyl eugenol in sweet Basil (Ocimum basilicum L.) Developmental and chemotypic association of allylphenol O-methyltransferase activities. Plant Sci. 160, 27-35.
Loziene, K., Venskutonis, P.R., 2005. Influence of environmental and genetic factors on the stability of essential oil composition of Thymus pulegioides. Biochem. Syst. Ecol. 33, 517-525.
Makari, O., Kintzios, S., 2008. Ocimum sp. (basil): Botany, cultivation, pharmaceutical properties, and biotechnology. J. Herbs Spices Med. Plants. 13, 123-150
Moghaddam, M., Alymanesh, M.R., Mehdizadeh, L., Mirzaei, H., Ghasemi Pirbalouti, A., 2014. Chemical composition and antibacterial activity of essential oil of Ocimum ciliatum, as a new source of methyl chavicol, against tenphytopathogens. Ind. Crop Prod. 59, 144-148.
Moghaddam, M., Ghasemi Pirbalouti, A., Mehdizadeh, L., Pirmoradi, M.R., 2014. Changes in composition and essential oil yield of Ocimum ciliatum at different phenological stages. Eur. Food Res. Technol. 1-6.
Moghaddam, M., Omidbiagi, R., Naghavi, M.R., 2011. Evaluation of genetic diversity among Iranian accessions of Ocimum spp. using AFLP markers. Biochem. Syst. Ecol. 39, 619-626.
Mohammadhosseini, M., 2016. A Comprehensive Review on New Methods for Processing, Separation and Identification of the Essential Oils. Islamic Azad University of Shahrood Press, Shahrood, Iran.
Mohammadhosseini, M., Sarker, S.D., Akbarzadeh, A., 2017. Chemical composition of the essential oils and extracts of Achillea species and their biological activities: A review. J. Ethnopharmacol. 199, 257-315.
Msaada, K., Hosni, K., Taari, M.B., Chahed, T., Kchouk, M.E., Marzouk, B., 2007. Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during 3 stages of maturity. Food Chem. 102(4), 1131-1134.
Nejad Ebrahimi, S., Hadian, J., Mirjalili, M. H., Sonboli, A., Yousefzadi, M., 2008. Essential oil composition and antibacterial activity of Thymus caramanicus at different phenological stages. Food Chem., 110, 927-931
Nemeth, E., 2005. Essential oil composition of species in the genus Achillea. J. Essent. Oil Res. 17, 501-512.
Ogendo, J.O., Kostyukovsky, M., Ravid, U., Matasyoh, J.C., Deng, A.L., Omolo, E.O., Kariuki, S.T., Shaaya, E., 2008. Bioactivity of Ocimum gratissimum L. oil and twoof its constituents against five insect pests attacking stored food products. J. Stored Prod. Res. 44, 328-334.
Oxenham, S.K., Svoboda, K.P., Walters, D.R., 2005. Antifungal activity of the essential oil of basil (Ocimum basilicum). J. Phytopathol. 153, 174-180.
Pirmoradi, M.R., Moghaddam, M., Farhadi, N., 2013. Chemotaxonomic analysis of the aroma compounds in essential oils of two different Ocimum basilicum L. varieties from Iran. Chem. & Biodivers. 10, 1361-1371.
Pourohit, S.S, Vyas, S.P., 2004. Medicinal Plants Cultivation. Agrobios Press, India.
Rahimmalek, M., Bahreininejad, B., Khorrami, M., Sayed Tabatabaei, B.E., 2009. Genetic variability and geographical differentiation in Thymus daenensis subsp. daenensis Cleak, an endangered aromatic and medicinal plant as revealed by Inter Simple Sequence Repeat (ISSR) markers. Biochem. Genet., 47, 831-842.
Runyoro, D., Ngassapa, O., Vagionas, K., Aligiannis, N., Graikou, K., Chinou, I., 2010. Chemical composition and antimicrobial activity of the essential oils of four Ocimum species growing in Tanzania. Food Chem. 119, 311-316.
Sajjadi, S.E., 2006. Analysis of the essential oils of two cultivated basil (Ocimum basilicum L.) from Iran. Daru J. Pharm. Sci. 14, 128-130.
Shafie, M.S.B., Zain Hasan, S.M. Shah, M.S., 2009. Study of genetic variability of Wormwood capillary (Artemisia capillaris) using inter simple sequence repeat (ISSR) in Pahang region, Malaysia. Plant Omics 2, 127-134.
Shakeri, F., Boskabady, M.H., 2015. A review of the relaxant effect of various medicinal plants on tracheal smooth muscle, their possible mechanism(s) and potency. J. Ethnopharmacol. 175, 528-548.
Sharafati-Chaleshtori, R., Rokni, N., Rafieian-Kopaei, M., Drees, F., Salehi, E., 2015. Antioxidant and antibacterial activity of Basil (Ocimum basilicum L.) essential oil in beef burger. J. Agric. Sci. Technol. 17, 817-826.
Silva, V.A., da Sousa, J.P., Pessoa, H.D.F., de Freitas, A.F.R., Coutinho, H.D.M., Alves, L.B.N., Lima, E.O., 2016. Ocimum basilicum: Antibacterial activity and association study with antibiotics against bacteria of clinical importance. Pharm. Biol. 54, 863-867.
Simon, J.E., Quinn, J., Murray, R.G., 1999. Basil: A Source of Essential Oils. In: Janick, J., Simon, J.E. (Eds.), Advanced in New Crops. Timber Press, Portland, OR, pp.484-489.
Singh, V., Kahol, A., Singh, I.P., Saraf, I., Shri, R., 2016. Evaluation of anti-amnesic effect of extracts of selected Ocimum species using in-vitro and in-vivo models. J. Ethnopharmacol. 193, 490-499.
Smitha, G.R., Tripathy, V., 2016. Seasonal variation in the essential oils extracted from leaves and inflorescence of different Ocimum species grown in Western plains of India. Ind. Crop Prod. 94, 52-64.
Soares, I.H., Loreto, E.S., Rossato, L., Mario, D.N., Venturini, T.P., Baldissera, F., Santurio, J.M., Alves, S.H., 2015. In vitro activity of essential oils extracted from condiments against fluconazole-resistant and -sensitive Candida glabrata. J. Mycol. Med. 25, 213-217.
Soliman, H.A., El-Desouky, M.A., Hozayen, W.G., Ahmed, R.R., Khaliefa, A.K., 2016. Hepatoprotective effects of parsley, basil, and chicory aqueous extracts against dexamethasone-induced in experimental rats. J. Intercult. Ethnopharmacol. 5, 65-71.
Suppakul, P., Miltz, J., Sonneveld, K., Bigger, S.W., 2003. Antimicrobial properties of basil and its possible application in food packaging. J. Agric. Food Chem. 51, 3197-3207.
Tahsili,J., Sharifi, M., Behmanesh, M., Ziaei, M. 2010. Gene expression of eugenol o-methyl transferase and components of essential oils in (Ocimum basilicum L.) at different stages of growth. Iran J. Biol. 23, 18-25.
Telci, I., Bayram, E., Yılmaz, G., Avcı, B., 2006. Variability in essential oil composition of Turkish basils (Ocimum basilicum L.). Biochem. Syst. Ecol. 34, 489-497.
Trevisan, M.T.S., Silva, M.G.V., Pfundstein, B., Spiegelhalder, B., Owen, R.W., 2006. Characterization of the volatile pattern and antioxidant capacity of essential oils from different species of the genus Ocimum. J. Agric. Food Chem. 54, 4378-4382.
Vieira, R.F., Simon, J.E., 2006. Chemical characterization of basil (Ocimum spp.) based on volatile oils. Flav. Fragr. J., 21, 214-221.
