Variability in essential oil content and composition of Ocimum ciliatum accessions from Iran: evidence for three chemotypes

References

• Paton, A.; Harley, R.M.; Harley, M.M. Ocimum–An Overview of Relationships and Classification. In Basil: The Genus Ocimum; Holm, Y., Hiltuen, R., Eds.; Hawood Academic: Amsterdam, 1999, 1–33.
   Google Scholar
• Bozin, B.; Mimica Dukic, N.; Simin, N. Characterization of the Volatile Composition of Essential Oils of Some Lamiaceae Spices and the Antimicrobial and Antioxidant Activities of the Entire Oils. Journal of Agriculture and Food Chemistry 2006, 54, 1822–1828.
   Google Scholar
• Vieira, R.F.; Simon, J.E. Chemical Characterization of Basil (Ocimum spp.) Based on Volatile Oils. ‎Flavour and Fragrance Journal 2006, 21, 214–221.
   Web of Science ®Google Scholar
• Ghasemi Pirbalouti, A.; Mahdad, E.; Craker, L. Effects of Drying Methods on Qualitative and Quantitative Properties of Essential Oil of Two Basil Landraces. Food Chemistry 2013, 141, 2440–2449.
   PubMed Web of Science ®Google Scholar
• Ogendo, J.O.; Kostyukovsky, M.; Ravid, U.; Matasyoh, J.C.; Deng, A.L.; Omolo, E.O.; Kariuki, S.T.; Shaaya, E. Bioactivity of Ocimum gratissimum L. Oil and Two of Its Constituents Against five Insect Pests Attacking Stored Food Products. Journal of Stored Product Research 2008, 44, 328–334.
   Web of Science ®Google Scholar
• Hussain, A.I.; Shahid Chatha, S.A.; Kamal, G.M.; Ali, M.A.D.; Hanif M.A.; Lazhari, M.I. Chemical Composition and Biological Activities of Essential Oil and Extracts from Ocimum sanctum. International Journal of Food Properties 2017, 20, 1569–1581.
   Web of Science ®Google Scholar
• Dambolena, J.S.; Zunino, M.P.; Lopez, A.G.; Rubinstein, H.R.; Zygadlo, J.A.; Mwangi, J.W.; Thoithi, G.N.; Kibwage, I.O.; Mwalukumbi, J.M.; Kariuki, S.T. Essential Oils Composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their Inhibitory Effects on Growth and Fumonisin Production by Fusarium verticillioides. Innovative Food Science and Emerging Technologies 2010, 11, 410–414.
   Google Scholar
• Makari, O.; Kintzios, S. Ocimum sp. (Basil): Botany, Cultivation, Pharmaceutical Properties, and Biotechnology. Journal of Herbs Spices and Medicinal Plants 2008, 13, 123–150.
   Google Scholar
• Stajkovic, O.; Beric-Bjedov, T.; Mitic-Culafic, D.; Stankovic, S.; Vukovic-Gacic, B.; Simic, D.; Knezevic-Vukcevic, J. Antimutagenic Properties of Basil (Ocimum basilicum L.) in Salmonella typhimurium TA100. Food Technology and Biotechnology 2007, 45, 213–217.
   Web of Science ®Google Scholar
• Carovic-Stanko, K.; Orlic, S.; Politeo, O.; Strikic, F.; Kolak, I.; Milos, M.; Satovic, Z. Composition and Antibacterial Activities of Essential Oils of Seven Ocimum Taxa. Food Chemistry 2010, 119, 196–201.
   Web of Science ®Google Scholar
• Moghaddam, M.; Omidbiagi, R.; Naghavi, M.R. Evaluation of Genetic Diversity among Iranian Accessions of Ocimum spp. Using AFLP Markers. Biochemical Systematics and Ecology 2011, 39, 619–626.
   Web of Science ®Google Scholar
• Lawrence, B.M. A Further Examination of the Variation of ocimum basilicum l. A World Perspective. In Proceedings of the 10 International Congress of the Essential Oils, Fragrance and Flavors, Amsterdam, Lawrence, B.M., Mookherjee, B.D., Willis, B.J., Eds.; Netherlands: Elsevier Science, 1988, 161–170.
   Google Scholar
• Liber, Z.; Carovic-Stanko, K.; Politeo, O.; Strikic, F.; Kolak, I.; Milos, M.; Satovic, Z. Chemical Characterization and Genetic Relationships among Ocimum basilicum L. Cultivars. Chemistry and Biodiversity 2011, 8, 1978–1989.
   PubMed Web of Science ®Google Scholar
• Telci, I.; Bayram, E.; Yılmaz, G.; Avc, B. Variability in Essential Oil Composition of Turkish Basils (Ocimum basilicum L.). Biochemical Systematics and Ecology 2006, 34, 489–497.
   Web of Science ®Google Scholar
• Jirovetz, L.; Buchbauer, G.; Shafi, M.P.; Kaniampady, M.M. Chemotaxonomical Analysis of the Essential Oil Aroma Compounds of Four Different Ocimum Species from Southern India. European Food Research and Technology 2003, 217, 120–124.
   Web of Science ®Google Scholar
• Kruger, H.; Wetzel, S.B.; Zeiger, B. The Chemical Variability of Ocimum species. Journal of Herbs Spices and Medicinal Plants 2002, 9, 335–344.
   Google Scholar
• Mevy, J.P.; Bessiere, J.M.; Dherbomez, M.; Millogo, J.; Viano, J. Chemical Composition and Some Biological Activities of the Volatile Oils of a chemotype of Lippia chevalieri Moldenke. Food Chemistry 2007, 101, 682–685.
   Web of Science ®Google Scholar
• Adams, R.P. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry; Carol Stream, IL: Allured Publications, 2007.
   Google Scholar
• Heywood, V.H. The Conservation of Genetic and Chemical Diversity in Medicinal and Aromatic Plants. In Biodiversity: Biomolecular Aspects of Biodiversity and Innovative Utilization; Sener, B., Ed.; Berlin, Heidelberg: Springer, 2002, 13–22.
   Google Scholar
• Ipek, A.; Gurbuz, B.; Bingol, M.U.; Geven, F.; Akgul, G.; Afshar Pour Rezaeieh, K.; Cosge, B. Comparison of Essential Oil Components of Wild and Field Grown Salvia cryptantha Montbert and Aucher ex Benthan, in Turkey. Turkish Journal of Agriculture and Forestry 2012, 36, 668–672.
   Web of Science ®Google Scholar
• Grayer, R.J.; Kite, G.C.; Goldstone, F.J.; Bryan, S.E.; Paton, A.; Putievsky, E. Intraspecific Taxonomy and Essential Oil Chemotypes in Sweet Basil, Ocimum basilicum. Phytochemistry 1996, 43, 1033–1039.
   PubMed Web of Science ®Google Scholar
• Pirmoradi, M.R.; Moghaddam, M.; Farhadi, N. Chemotaxonomic Analysis of the Aroma Compounds in Essential Oils of Two Different Ocimum basilicum L. Varieties from Iran. Chemistry and Biodiversity 2013, 10, 1361–1371.
   PubMed Web of Science ®Google Scholar
• Lee, S.J.; Umano, K.; Shibamoto, T.; Lee, K.G. Identification of Volatile Components in Basil (Ocimum basilicum L.) and Thyme Leaves (Thymus vulgaris L.) and Their Antioxidant Properties. Food Chemistry 2005, 91, 131–137.
   Web of Science ®Google Scholar
• Safari Dolatabad, S.; Moghaddam, M.; Chalajour, H. Essential Oil Composition of Four Ocimum Species and Varieties Growing in Iran. Journal of Essential Oil Research 2014, 26, 315–321.
   Web of Science ®Google Scholar
• Marotti, M.; Piccaglia, R.; Giovanelli, E. Differences in Essential Oil Compositon of Basil (Ocimum basilicum L.) Italian Cultivars Related to Morphological Characteristics. Journal of Agriculture and Food Chemistry 1996, 44, 3926–3929.
   Web of Science ®Google Scholar
• Bourgou, S.; Tammar, S.; Salem, N.; Mkadmini, K.; Msaada, K. Phenolic Composition, Essential Oil, and Antioxidant Activity in the Aerial Part of Artemisia Herba-alba from Several Provenances: A Comparative Study. International Journal of Food Properties 2016, 19, 549–563.
   Web of Science ®Google Scholar
• Eisenman, S.W.; Juliani, H.R.; Struwe, L.; Simon, J.E. Essential Oil Diversity in North American Wild Tarragon (Artemisia dracunculus L.) with Comparisons to French and Kyrgyz Tarragon. Industrial Crops and Product 2013, 49, 220–232.
   Web of Science ®Google Scholar
• Zhao, D.; Xu, Y.W.; Yang, G.L.; Husaini, A.M.; Wu, W. Variation of essential oil of Mentha haplocalyx Briq. and Mentha spicata L. from China. Industrial Crops and Product 2013, 42, 251–260.
   Web of Science ®Google Scholar
• Bhatia, A.; Bharti, S.K.; Tewari, S.K.; Sidhu, O.P.; Roy, R. Metabolic Profiling for Studying Chemotype Variations in Withania somnifera (L.) Dunal Fruits Using GC–MS and NMR Spectroscopy. Phytochemistry 2013, 93, 105–115.
   PubMed Web of Science ®Google Scholar
• Gill, A.O.; Delaquis, P.; Russo, P.; Holley, R.A. Evaluation of Anti Listerial Action of Cilantro Oil on Vacuum Packed Ham. International Journal of Food Microbiology 2002, 73, 83–92.
   PubMed Web of Science ®Google Scholar
• Sheen, L.Y.; Ou, Y.H.T.; Tsai, S.J. Coriander Spice Oil: Effects of Fruit Crushing and Distillation Time on Yield and Composition. Journal of Agriculture and Food Chemistry 1991, 39, 939–943.
   Web of Science ®Google Scholar
• Kaledin, V.I.; Pakharukova, M.Y.; Pinovarova, E.N.; Kropachev, K.Y; Baginskaya, N.V.; Vasilieva, E.D.; Ilnitskaya, S.I.; Nikitenko, E.V.; Kobzev, V.F.; Merkulova, T.I. Correlation Between Hepato Carcinogenic Effect of Estragole and Its Influence on Glucocorticoid Induction of Liver-specific Enzymes and Activities of FOXA and HNF4 Transcription Factors in Mouse and Rat Liver. Biochemistry (Moscow) 2009, 74, 377–384.
   PubMed Web of Science ®Google Scholar
• Leal-Cardoso, J.H.; Matos-Brito, B.G.; Lopes-Junior, J.E.G.; Viana-Cardoso, K.V.; Sampaio-Freitas, A.B.; Brasil, R.O.; Coelho-de-Souza, A.N.; Albuquerque, A.A.C. Effects of Estragole on the Compound Action Potential of the Rat Sciatic Nerve. Brazilian Journal of Medical and Biological Research 2004, 37, 1193–1198.
   PubMed Web of Science ®Google Scholar
• Omidbaigi, R.; Sefidkon, F. Essential Oil Composition of Agastache foeniculum Cultivated in Iran. Journal of Essential Oil Research 2003, 15, 52–53.
   Web of Science ®Google Scholar
• Mallavarapu, G.; Kulkarini, R.; Baskaran, K.; Ramesh, S. The Essential Oil Composition of Anise Hyssop Grown in India. Flavour and Fragrance Journal 2004, 19, 351–353.
   Web of Science ®Google Scholar
• Morales MR, Simon JE. “Sweet Dani”: A New Culinary and Ornamental Lemon Basil. Horticulture Science 1997, 32, 148–149.
   Google Scholar
• Douglas, M.H.; Van Klink, J.W.; Smallfield, B.M.; Perry, N.B.; Anderson, R.E.; Johnstone, P.; Weavers, R.T. Essential oils from New Zealand Manuka: Triketone and other Chemotypes of Leptospermum scoparium. Phytochemistry 2004, 65, 1255–1264.
   PubMed Web of Science ®Google Scholar
• Lopes-Lutz, D.; Alviano, D.S.; Alviano, C.S.; Kolodziejczyk, P.P. Screening of Chemical Composition, Antimicrobial and Antioxidant Activities of Artemisia Essential Oils. Phytochemistry 2008, 69, 1732–1738.
   Google Scholar