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At least 19 recordsLinked to original sources
PubMed1999

Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.).

Basil (Ocimum basilicum L.) was dried using conventional hot air or the recently developed vacuum-microwave dryers. The effect of the drying method on the relative abundance of major flavor volatiles, rehydration rate, color, and structural integrity of the plant was evaluated. Dynamic headspace analysis of volatiles present in fresh or dried basil revealed that linalool and methylchavicol (estragole) were the two major headspace volatile compounds of the plant sample. Vacuum-microwave dehydrated basil yielded approximately 2.5 times the linalool and 1.5 times the methylchavicol of the air-dried samples. Furthermore, the vacuum-microwave-treated samples yielded more volatiles than fresh basil, due to chemical reactions during drying. Air-dried samples of basil had darker and fewer green hues than those prepared by vacuum microwave. Vacuum-microwave-dried samples had a higher rehydration rate, whereas the potential of the plant material to rehydrate was hindered in air-dried samples. This is likely attributed to the dramatic and pronounced structural collapse of the air-dried cells as revealed by the scanning electron microscope.

Food Handling↗
PubMed2001

Light reflected from colored mulches affects aroma and phenol content of sweet basil (Ocimum basilicum L.) leaves.

Basil (Ocimum basilicum L.) is an herb the leaves of which are used to add a distinct aroma and flavor to food. It was hypothesized that the size and chemical composition of sun-grown basil leaves could be influenced by the color of light reflected from the soil surface and by the action of the reflected light through the natural growth regulatory system within the growing plants. Leaf morphology, aroma compounds, and soluble phenolics were compared in basil that had been grown over six colors of polyethylene row covers. Altering the ratios of blue, red, and far-red light reflected to growing plants influenced both leaf morphology and chemistry. Leaves developing over red surfaces had greater area, moisture percentage (succulence), and fresh weight than those developing over black surfaces. Basil grown over yellow and green surfaces produced significantly higher concentrations of aroma compounds than did basil grown over white and blue covers. Leaves grown over yellow and green mulches also contained significantly higher concentrations of phenolics than those grown over the other colors. Clearly, the wavelengths (color) of light reflected to growing basil plants affected leaf size, aroma, and concentrations of soluble phenolics, some of which are antioxidants.

Color↗
PubMed2001

Methyleugenol in Ocimum basilicum L. Cv. genovese gigante.

Ocimum basilicum cv. Genovese Gigante is the basil cultivar used the most in the production of a typical Italian sauce called pesto. The aromatic composition of plants at different growth stages was determined. Plants from different areas of northwestern Italy were analyzed at 4 and 6 weeks after sowing and showed methyleugenol and eugenol as the main components. The content of these compounds was correlated with plant height rather than plant age. Particularly, methyleugenol was predominant in plants up to 10 cm in height, whereas eugenol was prevalent in taller plants. These results are important in the evaluation of risk to human health posed by dietary ingestion of methyleugenol contained in pesto.

Carcinogens↗
PubMed2002

UV-B is required for normal development of oil glands in Ocimum basilicum L. (sweet basil).

Plants of Ocimum basilicum L. grown under glass were exposed to short treatments with supplementary UV-B. The effect of UV-B on volatile essential oil content was analysed and compared with morphological effects on the peltate and capitate glandular trichomes. In the absence of UV-B, both peltate and capitate glands were incompletely developed in both mature and developing leaves, the oil sacs being wrinkled and only partially filled. UV-B was found to have two main effects on the glandular trichomes. During the first 4 d of treatment, both peltate and capitate glands filled and their morphology reflected their 'normal' mature development as reported in the literature. During the following days there was a large increase in the number of broken oil sacs among the peltate glands as the mature glands broke open, releasing volatiles. Neither the number of glands nor the qualitative or quantitative composition of the volatiles was affected by UV-B. There seems to be a requirement for UV-B for the filling of the glandular trichomes of basil.

Cell Surface Extensions↗
PubMed2004

Chemomodulatory efficacy of basil leaf (Ocimum basilicum) on drug metabolizing and antioxidant enzymes, and on carcinogen-induced skin and forestomach papillomagenesis.

Basil or sweet basil (Ocimum basilicum) is cultivated throughout India and is known for its medicinal value. The effects of doses of 200 and 400 mg/kg body weight of hydroalcoholic extract (80% ethanol, 20% water) of the fresh leaves of Ocimum basilicum on xenobiotic metabolizing Phase I and Phase II enzymes, antioxidant enzymes, Glutathione content, Lactate dehydrogenase and lipid peroxidation in the liver of 8-9 weeks old Swiss albino mice were examined. Furthermore, the anticarcinogenic potential of basil leaf extract was studied, using the model of Benzo(a)pyrene-induced forestomach and 7,12 dimethyl benz(a)anthracene (DMBA)-initiated skin papillomagenesis. The hepatic glutathione S-transferase and DT-diaphorase specific activities were elevated above basal level by basil leaf treatment (from p < 0.005 to p < 0.001). Basil leaf extract was very effective in elevating antioxidant enzyme response by increasing significantly the hepatic glutathione reductase (GR) (p < 0.005), superoxide dismutase (SOD) (p < 0.05), and catalase activities (p < 0.005). Reduced glutathione (GSH), the major intracellular antioxidant, showed a significant elevation in the liver (p < 0.005) and also in all the extrahepatic organs (from p < 0.05 to p < 0.005). In the forestomach, kidney and lung, glutathione S-transferase and DT-diaphorase levels were augmented significantly, varying from p < 0.01 to p < 0.001. There were significant decreases in lipid peroxidation and lactate dehydrogenase activity. Chemopreventive response was evident from the reduced tumor burden (the average number of papillomas/mouse, p < 0.005 to p < 0.001), as well as from the reduced percentage of tumor bearing-animals. Basil leaf, as deduced from the results, augmented mainly the Phase II enzyme activity that is associated with detoxification of xenobiotics, while inhibiting the Phase I enzyme activity. There was an induction in antioxidant level that correlates with the significant reduction of lipid peroxidation and lactate dehydrogenase formation. Moreover, Basil leaf extract was highly effective in inhibiting carcinogen-induced tumor incidence in both the tumor models at peri-initiational level.

9,10-Dimethyl-1,2-benzanthracene↗
PubMed2003

[Study on the constituents of volatile oil from Ocimum basilicum].

OBJECTIVE: To study the constituents of volatile oil from Ocimum basilicum. METHOD: GC-MS technique was used. RESULT: Forty-five compounds was elucidated through consulting literature and searching database by computer. CONCLUSION: The main constituent in volatile oil from O. basilicum are 1, 7-dimethyl-1, 6-octadien-3-ol, which accounts for 29.87%.

Gas Chromatography-Mass Spectrometry↗
PubMed2003

In vitro rosmarinic acid accumulation in sweet basil (Ocimum basilicum L.).

Leaf-derived suspension cultures of sweet basil, Ocimum basilicum L. accumulated rosmarinic acid up to 10 mg g(-1) dry wt, a value up to 11 times higher than in callus cultures or in leaves of donor plants. Immobilized cells accumulated less than 15 microg rosmarinic acid g(-1).

Cell Culture Techniques↗
PubMed2003

Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.).

The antioxidant activity of a methanolic extract of Ocimum basilicum L. (sweet basil) was examined using different in vitro assay model systems. The crude extract was fractionated on a Sephadex LH-20 column, and six fractions were identified. The DPPH scavenging assay system and the oxidation of the soy phosphotidylcholin liposome model system were used to evaluate the antioxidant activity of each fraction. Fraction IV showed the strongest activity followed by fractions V and VI. Phenolic compounds responsible for the antioxidative activity of the fractions were characterized by atmospheric pressure chemical ionization liquid chromatography-mass spectrometry. The major antioxidant compound in fraction IV was confirmed as rosmarinic acid by (1)H NMR and characteristic fragmentations in the mass spectrum. Moreover, the native of antioxidant activity of rosmarinic acid in the liposome system was examined. The results showed that one rosmarinic acid can capture 1.52 radicals, and furthermore, the existence of a synergistic effect between alpha-tocopherol and rosmarinic acid was revealed.

Antioxidants↗
PubMed2002

Chemical characterization of basil (Ocimum basilicum L.) found in local accessions and used in traditional medicines in Iran.

Ocimum species are used in traditional Iranian medicine, as a culinary herb, and as a well-known source of flavoring principles. Horticultural characteristics, including quantitative and qualitative traits along with the chemical variation of phenolic acids, of 23 accessions of basil (Ocimum basilicum L.) from Iran were studied. Morphological studies of accessions showed a high level of variability in recorded traits. Quantification of phenolic acids was determined using high-performance liquid chromatography and showed drastic variations between accessions. Chemical studies revealed that rosmarinic acid is the predominant phenolic acid present in both flower and leaf tissues. Unusual basil accessions were identified that can serve as genetic sources of phenolic acids for crop improvement.

Agriculture↗
PubMedDate not supplied

Anthocyanin inheritance and instability in purple basil (Ocimum basilicum L.).

The instability of the purple pigments (anthocyanins) in purple basil varieties (Ocimum basilicum L.) limits their use as ornamental plants and as a potential anthocyanin source. Several self-pollinated generations of all purple plants were unsuccessful in stabilizing anthocyanin expression. In this study we investigated the inheritance and stability patterns of leaf traits using the Purple Ruffles variety. The results from the complete diallele crosses indicated anthocyanin expression in vegetative tissue is controlled by two dominant genes and ruffled leaf texture is controlled by a single recessive gene. Genes controlling leaf margin and leaf base structures were tightly linked to leaf texture. Essential oil production and oil constituents in leaves did not change as a result of the reversion in color. Color stability in cuttings was affected by the environment and the location where cuttings were taken. An accumulation of secondary metabolites (apigenin, genistein, and kaempferol) in green-reverted sectors on purple leaves was detected using reverse-phase high-performance liquid chromatography (HPLC) analysis; this suggested a potential block in the anthocyanin pathway. We hypothesize the reversion mutation is occurring in an anthocyanin regulatory gene.

Anthocyanins↗
PubMed2003

Aroma content of fresh basil (Ocimum basilicum L.) leaves is affected by light reflected from colored mulches.

Sweet basil (Ocimum basilicum L.) is an herb that is used to add a distinct aroma and flavor to food. Volatile compounds emitted from fully expanded fresh leaves grown in drip-irrigated plots that were covered with six colors of mulch were compared. The colors reflected a range of photosynthetic photon flux, far-red, red, and blue light from the soil surface to developing leaves. Our objective was to determine whether reflection from the different colors could influence concentrations of volatile compounds emitted from the fresh leaves. Volatile compounds were isolated by headspace sampling and quantified by gas chromatography. Twenty-six compounds were identified, of which the terpenoids linalool and 1,8-cineole comprised more than 50% of the total yield. Concentrations of volatile compounds from leaves that developed over green, blue, yellow, white, and red mulches followed the same patterns as they did for air-dried leaves of the same cultivar. However, the concentration of volatile compounds from fresh leaves was about 50-fold higher than those found in the previous study of air-dried leaves.

Acyclic Monoterpenes↗
PubMed1996

Infraspecific taxonomy and essential oil chemotypes in sweet basil, Ocimum basilicum.

Essential oil compositions of fresh and freeze-dried leaves were determined for 16 accessions of Ocimum basilicum belonging to different varieties to see whether they could be used as infraspecific taxonomic characters. One accession of O. x citriodorum was also studied. Some 30 monoterpenoids, sesquiterpenoids and phenylpropanoids were identified, the major components (more than 20% of the total essential oil composition in one or more accessions) being geranial and neral in O. x citriodorum, and linalool, methyl chavicol, eugenol, methyl eugenol and geraniol in O. basilicum. Based on a combination of the latter compounds, five major essential oil profiles could be distinguished in the accessions studied for O. basilicum. These profiles were largely the same for fresh and freeze-dried material of the same plant, although in the dried leaves, methyl chavicol and eugenol concentrations had generally declined in comparison to those of linalool. There appeared to be little correlation between essential oil patterns and varietal classification within O. basilicum. In view of the chemical heterogeneity of O. basilicum and its use as an essential oil-producing crop, culinary herb, medicinal plant and insect-controlling agent, in all of which chemicals play an important role, the infraspecific classification of this taxon should take chemical characters into consideration. A system for the classification of essential oil chemotypes in O. basilicum is proposed.

Gas Chromatography-Mass Spectrometry↗
PubMedDate not supplied

Immobilization of invertase through its carbohydrate moiety on Ocimum basilicum seed.

Yeast invertase, a glycoprotein, was covalently coupled to Ocimum basilicum seeds either through its protein or carbohydrate moiety. Of the various methods investigated, binding of the enzyme through its carbohydrate moiety resulted in the retention of considerably higher amounts of enzyme activity. Immobilized invertase showed a shift in the pH optimum toward the alkaline side without appreciable change in temperature optimum. However, the immobilized preparation was more thermostable than the free enzyme. Invertase bound to the seeds could be used repeatedly for the hydrolysis of sucrose syrups in a batch process without appreciable loss in activity. The seeds could serve as an inexpensive, ready-to-use, natural pellicular polysaccharide support for immobilizing enzymes.

Carbohydrates↗
PubMedDate not supplied

Methyleugenol and eugenol variation in Ocimum basilicum cv. Genovese gigante grown in greenhouse and in vitro.

The variation of the two main aromatic compounds in Ocimum basilicum cv Genovese Gigante grown in greenhouse and "in vitro" was analyzed. The content of methyleugenol and eugenol was correlated to the plants' height rather than to the plants' age and the growth site. Particularly, methyleugenol was prevalent in plants up to 6.5 cm, as plants grew it was replaced by eugenol that was dominant in taller plants. Analysis of basil 20 cm in height showed that methyleugenol is prevalently localized in the low part while eugenol is prevalent in the upper part of the plant. Moreover, a chronic and acute toxicity of methyleugenol was evidentiated in an assay using chicken embryos.

Eugenol↗
PubMed2004

Removal of chromium by mucilaginous seeds of Ocimum basilicum.

Polysaccharides bound to bacteria or in isolated form have been shown to bind heavy metals. A limitation of this technology can be overcome by immobilization. In view of this Ocimum basilicum seeds which swell upon wetting could serve as natural immobilized source of agriculturally-based polysaccharides. The seeds consist of an inner hard core and a pectinous fibrillar outer layer. Pretreating the seeds with acid, alkali, periodate or boiling in water was found to alter the metal binding capacity. Of the various treatments given, seeds boiled in water were found to be superior in terms of mechanical stability and exhibited fairly optimal Cr(VI) uptake kinetics. The maximum adsorption capacity as calculated from the Langmuir isotherm was 205 mg Cr/g dry seeds. Biosorption of Cr(VI) was found to be pH dependent with maximum uptake at pH 1.5 wherein sorption was not affected by the presence of other metal ions such as Cd(2+), Cu(2+), Ca(2+) and Na(+). Seeds were used in a packed bed reactor for the continuous removal of Cr(VI). Thus O. basilicum seeds may have application as a potential bioresource in tropical countries such as India where they are widely available.

Adhesives↗
PubMed2003

Comparative studies on the activity of basil--an essential oil from Ocimum basilicum L.--against multidrug resistant clinical isolates of the genera Staphylococcus, Enterococcus and Pseudomonas by using different test methods.

The essential oil basil is obtained from the aerial parts of Ocimum basilicum L. After gas chromatographic separation, the following components were identified: linalol (54.95%), methylchavikol (11.98%), methylcinnamat (7.24%) and linolen (0.14%). The activity of basil against multidrug resistant clinical isolates from the genera Staphylococcus, Enterococcus and Pseudomonas has been studied. For this purpose, standard and modified broth macrodilution methods were used and time kill kinetic of basil was studied. The minimum inhibitory concentrations (MICs) were reported between 0.0030% and 0.0007% (v/v). These concentrations were compared with the inhibitory concentrations (ICs) and the logs of the bacterial counts reduction both obtained by basil diluted in 1% Tween (Tw) 80, saline test solution (STS) and spiritus vini (Sv) 95 degrees instead in a broth. The data, obtained after application of different methods of investigation and validated with membrane filtration, showed a strong inhibitory effect of basil on the test bacteria. The chosen bacteria are widespread and pose serious therapeutic difficulties because of their high level of resistance. For this reason, the results obtained were considered encouraging.

Anti-Bacterial Agents↗
PubMed2000

Biosynthesis of estragole and methyl-eugenol in sweet basil (Ocimum basilicum L). Developmental and chemotypic association of allylphenol O-methyltransferase activities.

Sweet basil (Ocimum basilicum L., Lamiaceae) is a common herb, used for culinary and medicinal purposes. The essential oils of different sweet basil chemotypes contain various proportions of the allyl phenol derivatives estragole (methyl chavicol), eugenol, and methyl eugenol, as well as the monoterpene alcohol linalool. To monitor the developmental regulation of estragole biosynthesis in sweet basil, an enzymatic assay for S-adenosyl-L-methionine (SAM):chavicol O-methyltransferase activity was developed. Young leaves display high levels of chavicol O-methyltransferase activity, but the activity was negligible in older leaves, indicating that the O-methylation of chavicol primarily occurs early during leaf development. The O-methyltransferase activities detected in different sweet basil genotypes differed in their substrate specificities towards the methyl acceptor substrate. In the high-estragole-containing chemotype R3, the O-methyltransferase activity was highly specific for chavicol, while eugenol was virtually not O-methylated. In contrast, chemotype 147/97, that contains equal levels of estragole and methyl eugenol, displayed O-methyltransferase activities that accepted both chavicol and eugenol as substrates, generating estragole and methyl eugenol, respectively. Chemotype SW that contains high levels of eugenol, but lacks both estragole and methyl eugenol, had apparently no allylphenol dependent O-methyltransferase activities. These results indicate the presence of at least two types of allylphenol-specific O-methyltransferase activities in sweet basil chemotypes, one highly specific for chavicol; and a different one that can accept eugenol as a substrate. The relative availability and substrate specificities of these O-methyltransferase activities biochemically rationalizes the variation in the composition of the essential oils of these chemotypes.

Journal Article↗
PubMed1998

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.

Acyclic Monoterpenes↗