Changes in the content and composition of the essential oil of Ocimum basilicum L. during storage

Abstract

We assessed the qualitative and quantitative changes in the essential oil derived from the leaves of Ocimum basilicum L. stored in different types of packaging. The effect of storage temperature on the oil from fresh leaves was also investigated. There were no significant differences in the average yields of oil obtained from leaves stored in paper or plastic bags over a twelve-month period; but, independent of packaging, the oil content was reduced by 0.1% per month. The relative concentrations of the major constituents, linalool and geraniol, were 76.1% and 16.7%, respectively, for leaves stored in paper bags for twelve months and 77.1% and 16.6%, respectively, for leaves stored in plastic bags. No differences were detected in the concentrations of the major components of the oil obtained from leaves that were stored for twelve months at −20°, 4° or 25°C, although the concentrations of the minor constituents oscillated significantly.

Keywords:

• sweet basil
• essential oil
• chemical composition
• gas chromatography
• post-harvest processing
• storage
• packaging
• temperature

Acknowledgements

The authors wish to thank the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for the award of a scholarship to one of us (LDSR) and to the Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq) for productivity grants awarded to JEBPP and PBA. The authors are also grateful to the Fundação de Amparo à Pesquisa de Minas Gerais (FAPEMIG) and CNPq for financial support.