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Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, whit...

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Autores principales: Tangpao, Tibet, Chung, Hsiao-Hang, Sommano, Sarana Rose
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262289/
https://www.ncbi.nlm.nih.gov/pubmed/30352978
http://dx.doi.org/10.3390/foods7110175
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author Tangpao, Tibet
Chung, Hsiao-Hang
Sommano, Sarana Rose
author_facet Tangpao, Tibet
Chung, Hsiao-Hang
Sommano, Sarana Rose
author_sort Tangpao, Tibet
collection PubMed
description The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.
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spelling pubmed-62622892018-12-05 Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils Tangpao, Tibet Chung, Hsiao-Hang Sommano, Sarana Rose Foods Article The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography–Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products. MDPI 2018-10-24 /pmc/articles/PMC6262289/ /pubmed/30352978 http://dx.doi.org/10.3390/foods7110175 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tangpao, Tibet
Chung, Hsiao-Hang
Sommano, Sarana Rose
Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
title Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
title_full Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
title_fullStr Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
title_full_unstemmed Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
title_short Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils
title_sort aromatic profiles of essential oils from five commonly used thai basils
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6262289/
https://www.ncbi.nlm.nih.gov/pubmed/30352978
http://dx.doi.org/10.3390/foods7110175
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