The Effect of Harvesting on the Composition of Essential Oils from Five Varieties of Ocimum basilicum L. Cultivated in the Island of Kefalonia, Greece
| Autor: | Panagis Razis, Theofilos Mailis, Yiannis Samaras, Helen Skaltsa, Eleni Sakadani, Artemis Daskalaki, Gerasimia Tsasi |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
food.ingredient Greenhouse Plant Science 01 natural sciences Article essential oil law.invention food law lcsh:Botany harvest Chemical composition Ecology Evolution Behavior and Systematics Essential oil Ecology biology basil varieties 010405 organic chemistry Basilicum Ocimum biology.organism_classification lcsh:QK1-989 0104 chemical sciences GC-MS cluster analysis Horticulture Geography Composition (visual arts) 010606 plant biology & botany Field conditions |
| Zdroj: | Plants Plants; Volume 6; Issue 3; Pages: 41 Plants, Vol 6, Iss 3, p 41 (2017) |
| ISSN: | 2223-7747 |
| DOI: | 10.3390/plants6030041 |
| Popis: | Five varieties of Ocimum basilicum L. namely lettuce, cinnamon, minimum, latifolia, and violetto were separately cultivated in field and greenhouse in the island Kefalonia (Greece). The effect of successive harvesting to the essential oil content was evaluated. In total 23 samples of essential oils (EOs) were analyzed by GC-FID and GC-MS. Ninety-six constituents, which accounted for almost 99% of the oils, were identified. Cluster analysis was performed for all of the varieties in greenhouse and field conditions, in order to investigate the possible differentiation on the chemical composition of the essential oils, obtained between harvests during growing period. Each basil variety showed a unique chemical profile, but also the essential oil composition within each variety seems to be differentiated, affected by the harvests and the cultivation site. |
| Databáze: | OpenAIRE |
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