Changes in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approach

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dc.authorscopusid56148650800
dc.authorscopusid58294234900
dc.contributor.authorGurkan H.
dc.contributor.authorHayaloglu A.A.
dc.date.accessioned2024-08-04T20:03:48Z
dc.date.available2024-08-04T20:03:48Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe paper describes volatile compounds (in the organs for flower, leaf and stem) and essential oil contents in fresh or dried purple basil Ocimum basilicum L. grown in Turkey by using polar (TRB-WAX) or non-polar (DB-5MS) gas-chromatographic columns. dl-Limonene, 1,8-cineole, linalool, ?-elemene, (Z)-methyl cinnamate and (E)-methyl cinnamate were major compounds of dried or fresh basil samples in polar column, while 1,8-cineole, linalyl acetate, L-linalool, ?-terpinolene and (Z)-methyl cinnamate were major compounds of dried or fresh basil samples in non-polar column. 2-Pentanone, 1-pentanol, acetoin and methyl decadienoate were the volatiles detected only in dried basil samples, while 2,3-pentadione, p-xylene, delta-3-carene and o-xylene were found only in fresh basil samples. Furthermore, 1,8-cineole, linalool and methyl cinnamate were found to be the potent volatile compounds in purple basil essential oil with regardless of column type. Significant differences were also observed in the volatile components by using polar or non-polar columns. In conclusion, the multivariate statistical analysis and heat mapping showed that the plant organs contained different volatiles, and drying process significantly affected its concentrations in purple basil and its essential oil. Flower of the basil showed a distinct volatile composition with regardless of drying process and this was confirmed by both statistical approaches. © 2023 The Authorsen_US
dc.description.sponsorshipA.A. Hayaloglu thanks A. Tekin for technical assistance in software analysis.en_US
dc.identifier.doi10.1016/j.focha.2023.100292
dc.identifier.issn2772-753X
dc.identifier.scopus2-s2.0-85153938964en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.focha.2023.100292
dc.identifier.urihttps://hdl.handle.net/11616/92105
dc.identifier.volume2en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistry Advancesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDryingen_US
dc.subjectEssential oilen_US
dc.subjectheat mapen_US
dc.subjectOcimum basilicum l.en_US
dc.subjectPlant organsen_US
dc.subjectVolatilesen_US
dc.titleChanges in volatiles and essential oil composition of three organs (leaf, stem and flower) of purple basil (Ocimum basilicum L.) by GC–MS combined with multivariate statistical approachen_US
dc.typeArticleen_US

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