DBPapers
DOI:10.5593/SGEM2013/BF6/S25.006

BASIL BIO-VARIETIES CULTIVATED IN ROMANIA AND THE CHEMICAL PROFILE OF THE VOLATILE OIL

V. Gradinariu, O. Cioanca, L. Hrițcu, M. Hăncianu
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 113 - 120 pp

ABSTRACT

Nowadays only about 20% of medicinal plants is harvested from crops while the rest comes from the spontaneous flora, thus the quality of the vegetable raw materials included in therapeutic forms arises. Drug quality depends largely on the moment and harvest time, along with other factors such as climatic conditions. The advantage of organic crops is to obtain quality, uncontaminated and ecological medicinal herbs without polluting or destroying the environment. Basil is one of the plants used in both culinary and therapeutic purposes. The aim of our study was to assess the chemical and biological properties of the volatile oil isolated from three species of basil (Ocimum basilicum L. -Ob, Ocimum basilicum var. purpurascens –Obr, Ocimum sanctum L. -Os) included in bio-cultures from Romania. The plant material was cultivated in similar conditions. The chemical composition of the essential oils was assessed by GC/MS and GC-FID techniques. In addition, the antioxidant activity was assessed by the diphenylpycrylhydrazyl (DPPH) radical method and metal chelating method. The extraction yield varied between 0.95% for Os sample and 1.33% for Obr. As expected, the chemical composition varied from one sample to another. The main compounds found in all three samples were l-linalool (31% - Ob, 66% Obr, 19% Os), camphora, l-beta-elemene, l-alpha-bergamotene and n-bornyl-acetate, while estragole (15.57%, respectively 7.59%), eugenol (2.64%, respectively 1.39%) and 1,8-cineole (3.29% respectively 3.90%) were found only in Ob and Os samples. All volatile fractions presented antioxidant potential in both tests with variations regarding the intensity, observing a direct correlation between the quantity of linalool and the activity.

Keywords: Ocimum basilicum, O. basilicum var. purpurascens, bio-varieties, volatile oil