Chemotyping of commercially available basil (Ocimum basilicum L.) varieties: Cultivar and morphotype influence phenolic acid composition and antioxidant properties

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2022-03-01 DOI:10.1016/j.nfs.2022.01.001

Eunice M. Bajomo, Melanie S. Aing, Lucas S. Ford, Emily D. Niemeyer

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引用次数: 21

Abstract

Basil is an aromatic herb that plays an important role within the culinary traditions of many cultures. Despite basil's prevalence within a variety of food and medicinal products, the phenolic composition and antioxidant properties of many Ocimum basilicum L. subspecies have yet to be determined. Therefore, this study analyzed twenty-two commercially available basil cultivars and classified them into unique chemotypes based on commonalities in phenolic acid profiles among varieties. Hierarchical cluster analysis was used to identify chemotypes, and results showed that basil cultivars with the highest total phenolic content and strongest antioxidant properties were characterized as a caffeic acid rich chemotype. Additionally, cultivar had a significant effect on total phenolic content as well as CUPRAC (cupric ion reducing antioxidant capacity) and ORAC (oxygen radical absorbance capacity) antioxidant capacities. Statistical differences in phenolic acid composition also existed among basil varieties and morphotypes. For example, green Genovese-type basils had high phenolic contents and associated antioxidant capacities while lettuce-leaf basil morphotypes had the lowest.

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市售罗勒(Ocimum basilicum L.)品种的化学分型:品种和形态影响酚酸组成和抗氧化性能

罗勒是一种芳香的草药，在许多文化的烹饪传统中起着重要的作用。尽管罗勒普遍存在于各种食品和医药产品中，但许多罗勒亚种的酚类成分和抗氧化性能尚未确定。因此，本研究分析了22个市售罗勒品种，并根据品种间酚酸谱的共性将其划分为独特的化学型。结果表明，总酚含量最高、抗氧化性能最强的罗勒品种均为富咖啡酸化学型。此外，品种对总酚含量、铜离子还原抗氧化能力和氧自由基吸收抗氧化能力也有显著影响。罗勒品种和形态间酚酸组成也存在统计学差异。例如，绿色基诺维斯型罗勒具有较高的酚类含量和抗氧化能力，而生菜叶型罗勒具有最低的抗氧化能力。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production