Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties |
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| Affiliation: | 4. Department of Food Science and Technology, Dongguk University, 3-26 Pil-dong, Chung-gu, Seoul 100-715, Republic of Korea;2. Takata Koryo Co. Ltd., 22-2 7-Chome, Tsukaguchi-Honmachi, Amagasaki, Hyogo-Pref. 661, Japan;3. Department of Environmental Toxicology, University of California, Davis, CA 95616, USA;1. Korea Food Research Institute, Seongnam-si, Republic of Korea;1. Department of Horticulture, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran;2. Laboratory of Phytopathology, Department of Crop Protection, Ferdowsi University of Mashhad, Mashhad, Iran;3. Institute of Agricultural, Tebyan Toos, P.O. Box 91857-85836, Mashhad, Iran;4. Laboratory of Phytopathology, Department of Crop Protection, Lorestan University, Khorramabad, Iran;5. Department of Medicinal Plants, Shahrekord Branch, Islamic Azad University, P.O. Box 166, Shahrekord, Iran;1. University of the West of England, Centre for Research in Biosciences, Frenchay Campus, Coldharbour Lane, Bristol BS16 1QY, UK;2. University of Reading, Department of Food and Nutritional Sciences, Whiteknights, Reading RG6 6AP, UK;1. Department of Chemistry and Biochemistry, Southwestern University, 1001 E. University Ave., Georgetown, TX 78626, United States;2. Department of Chemistry, University of Texas at Austin, Austin, TX 78712, United States;1. Department of Horticulture, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran;2. Institute of Agricultural Tebyan Toos, P.O. Box 91857-85836, Mashhad, Iran;1. Medicinal Plants Department, Shahrekord Branch, Islamic Azad University, Shahrekord, 88146, Iran;2. Medicinal Plants Program, College of Natural Sciences, Massachusetts University, Amherst, 01003, MA, USA;3. Department of Plant Biology, Faculty of Biology Science, Kharazmi University, 15719-14911, Tehran, Iran;4. Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran;1. Department of Medicinal and Aromatic Plants, Faculty of Horticultural Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary;2. Postharvest Department, Sensory Laboratory, Faculty of Food Science, Corvinus University of Budapest, 29-43 Villányi Street, H-1118 Budapest, Hungary |
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| Abstract: | Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of basil were 3,7-dimethyl-1,6-octadien-3-ol (linalool; 3.94 mg/g), 1-methoxy-4-(2-propenyl) benzene (estragole; 2.03 mg/g), methyl cinnamate (1.28 mg/g), 4-allyl-2-methoxyphenol (eugenol; 0.896 mg/g), and 1,8-cineole (0.288 mg/g). The major aroma constituents of thyme were 2-isopropyl-5-methylphenol (thymol; 8.55 mg/g), 4-isopropyl-2-methylphenol (carvacrol; 0.681 mg/g), linalool (0.471 mg/g), α-terpineol (0.291 mg/g), and 1,8-cineole (0.245 mg/g). Twelve aroma constituents of basil and thyme were examined for their antioxidant activities using the aldehyde/carboxylic acid assay. Eugenol, thymol, carvacrol, and 4-allylphenol showed stronger antioxidant activities than did the other components tested in the assay. They all inhibited the oxidation of hexanal by almost 100% for a period of 30 days at a concentration of 5 μg/ml. Their antioxidant activities were comparable to those of the known antioxidants, α-tocopherol and butylated hydroxy toluene (BHT). |
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