Effects of two sodium salts on fatty acid and essential oil composition of basil (Ocimum basilicum L.) leaves. Imen Tarchoune, Olfa Baâtour, Jamel Harrathi, Ghaith Hamdaoui, Mokhtar Lachaâl, Zeineb Ouerghi, Brahim Marzouk.Aroma characterisation and UV elicitation of purple basil from different plant tissue cultures. The Scientific World Journal 2015, 2015, 1-9. Andréa Santos da Costa, Maria de Fátima Arrigoni-Blank, José Luiz Sandes de Carvalho Filho, Aléa Dayane Dantas de Santana, Darlisson de Alexandria Santos, Péricles Barreto Alves, Arie Fitzgerald Blank.Industrial Crops and Products 2015, 77, 21-29. Phenotypic characterization and stability analysis for biomass and essential oil yields of fifteen genotypes of five Ocimum species. The Essential Oil Compositions ofįrom Three Different Regions: Nepal, Tajikistan, and Yemen. Awadh Ali, Suraj Pokharel, Hanjing Zhang, Michael Wink, Muhammadsho A. Journal of Essential Oil Bearing Plants 2016, 19 ‘Cinnamon’ Cultivated in North-western Poland. Composition of the Essential Oils from Inflorescences, Leaves and Stems of Zeitschrift für Naturforschung C 2016, 71 Anti-acetylcholinesterase activity of essential oils and their major constituents from four Flavor and Sensory Characteristics of Vegetables. The potential to improve culinary herb crop quality with deficit irrigation. Phytochemical variability of selected basil genotypes. Sanja Ćavar Zeljković, Karolína Komzáková, Jana Šišková, Erna Karalija, Kateřina Smékalová, Petr Tarkowski.National Academy Science Letters 2020, 43 Baseline Information on Physico-taxonomical Characteristics of Amomum subulatum Roxb. Effect of water regime and harvest stage on essential oil accumulation in basil plant growing in sandy soil. Journal of Food Measurement and Characterization 2021, 13 Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology. Azime Özkan Karabacak, Özüm Özoğlu, Senanur Durgut, Sina Recep Bağatırlar, Oya Kaçar, Canan Ece Tamer, Mihriban Korukluoğlu.This article is cited by 34 publications. Keywords: Australian basil essential oils plant extracts hydrodistillation sensory evaluation The sensory evaluation of hydrodistilled oil and liquid CO 2 extracts obtained with a one-stage separator under defined conditions indicated that they were quite different products and they would appear to have different end uses. The hydrodistilled oil contained a larger proportion of lower boiling point hydrocarbons and oxygenated terpenes than the CO 2 extracts. All of the CO 2 extracts were quite similar in chemical composition with respect to volatile components. The yields were highest using supercritical CO 2 followed by liquid CO 2 and then water. Data are provided on the yield, composition, and physical appearance of extracts within the same variety obtained by hydrodistillation and with CO 2. Variations in oil composition due to environmental factors appear to be of the same order of magnitude as genetic factors. All varieties were susceptible to cold temperature injury caused by ground frost. Seasonal variations had a significant effect on plant growth, essential oil yield, and composition when Reunion and Anise were grown in successive years in the same soil. Gas chromatographic analysis showed considerable differences in the composition of oils among varieties. Anise basil was the most productive in terms of plant biomass, while Cinnamon basil produced the most essential oil.
#Plant characteristics trial#
A horticultural trial on five varieties of basil ( Ocimum basilicum L.) showed differences in morphological features, growing characteristics, and yields of essential oil produced per unit area of land.
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