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.

https://www.mdpi.com/2304-8158/7/11/175/pdf

Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils

Cold-pressed Citrus essential oils namely lemon, bergamot, lime, grapefruit, mandarin, sweet and bitter orange are obtained from the peel of Citrus fruits. They were normally used in food, cosmetic...

Coumarins, Psoralens and Polymethoxyflavones in Cold-pressed Citrus Essential Oils: a Review

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 2 Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Sweet basil (O. basilicum var. thyrsiflorum) and Lemon basil (O. citriodorum).  Oil physicochemical characteristics and volatile chromatograms from Gas Chromatography-Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions.  Methyl eugenol, estragole and eugenol were among the major chemicals 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 (β-methyl eugenol, caryophyllene and α-cubebene).  The essential oil was also used for descriptive sensorial determination by five trained panelists, using the following developed terms: anisic, citrus, herb, spice, sweet and woody.  The panelists were able to differentiate essential oil 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 Sweet 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 future food research and development.

/pdf/aromatic-profiles-of-essential-oil-from-5-commonly-used-thai-4yuwbii75z.pdf

Aromatic Profiles of Essential Oil from 5 Commonly Used Thai Basils

The concentration of furocoumarins, known to induce mutagenesis, carcinogenesis and photodermatitis under UV radiation, is limited by the EU cosmetic regulation in consumer products such as cosmetics, sun protection and bronzing formulations. The bergapten concentration is also limited by the International Fragrance Association. Analytical methods have been proposed for their quantification using high-performance liquid chromatography (HPLC) coupled with UV detection or mass spectrometry with limits of detection (LOD) and quantification (LOQ) in accordance with the regulation. These methods are time and solvent consuming for routine quality control analyses. In this context, simple and fast HPLC methods in one- (1-D) and two- (2-D) dimensions were developed for the simultaneous analysis of the 15 most common furocoumarins reported in Citrus essential oils: psoralen, bergapten, xanthotoxin, isopimpinellin, oxypeucedanin, oxypeucedanin hydrate, byakangelicol, byakangelicin, heraclenin, 8-geranyloxypsoralen, bergamottin, imperatorin, isoimperatorin, phellopterin, epoxybergamottin along with five other furocoumarins known to be present in Angelica, bergamot or Heracleum species: angelicin, bergaptol, isobergapten, psora-4 and 5-(4-phenoxybutoxy)psoralen. The 1-D method was validated for the quantification of bergapten using a Camag TLC Scanner as a detector. The LOD was determined at 2 mg/kg. The method was linear from 2 to 100 mg/kg and the method range was defined using accuracy profiles at with an 80% tolerance interval, with a 30% error, to be 5–100 mg/kg in acetonitrile and 13–100 mg/kg in matrix.

Erell Le Borgne

Papers

HPTLC methods for qualitative and quantitative analysis of selected furocoumarins in essential oils