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Food Chem. 2019 Mar 15;276:700-706. doi: 10.1016/j.foodchem.2018.10.027. Epub 2018 Oct 6.

The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L.) affected by genotype and geographical differences.

Author information

1
Department of Horticulture, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2
Department of Horticulture, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. Electronic address: h.asadi@khuisf.ac.ir.
3
Department of Book & Article, AbtinBerkeh Scientific Ltd. Company, Isfahan, Iran. Electronic address: miransari@AbtinBerkeh.com.

Abstract

Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which has not been previously investigated, to our knowledge. The collected seeds of the 18 basil populations were planted in a farmer's field, and the seed saturated (palmitic and stearic) and unsaturated (oleic, linoleic, and linolenic) FA were determined. Shiraz1 (14.7%) and Mobarakeh (5.1%) had the highest and the least rates of total FA, respectively. The populations were significantly different in terms of saturated FA ranging from 10.73% (Ardestan) to 13.51% (Bid Zard). However, the seed unsaturated FA (expect linoleic acid) were not significantly different from each other (average = 87.27%). Basil species and geographical properties significantly affected basil saturated FA and just unsaturated linoleic acid.

KEYWORDS:

Linoleic acid; Linolenic acid; Oleic acid; Palmitic acid; Saturated fatty acids; Stearic acid; Unsaturated fatty acids

PMID:
30409650
DOI:
10.1016/j.foodchem.2018.10.027
[Indexed for MEDLINE]

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