The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Differences in Essential Oil Composition of Basil (Ocimum basilicum L.) Italian Cultivars Related to Morphological Characteristics
Abstract
Ten Italian cultivars of basil were studied to establish a possible relation between morphological characteristics and essential oil composition. The morphological parameters were recorded at the beginning of the flowering stage and the essential oils, obtained by hydrodistillation, were analyzed by gas chromatography (GC) and GC/mass spectrometry (GC/MS). Among the cultivars, four phenotypes were distinguished on the basis of leaf size, shape, and color and plant height, weight, branching, and leafing. The composition of essential oils, all characterized by a high content of linalool, included three chemotypes: “linalool,” “linalool and methylchavicol,” and “linalool and eugenol”. Two chemotypes each had their own suite of morphological characters, whereas two groups of cultivars, with different morphological parameters belonged to the same chemotype. Keywords: Basil cultivars; Ocimum basilicum L.; morphological characteristics; essential oil composition; chemotypes
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Citations
Cites
Flavors and fragrances: A world perspective
Ames, J. M. (1989) · Food Chemistry · doi:10.1016/0308-8146(89)90017-4 · Cited by 382
Antimicrobial activity of aroma chemicals and essential oils
Morris, J. A., Khettry, A., & Seitz, E. W. (1979) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02660245 · Cited by 267
Characterization of Essential Oil from aSatureja montanaL. Chemotype Grown in Northern Italy
Piccaglia, R., Marotti, M., & Galletti, G. C. (1991) · Journal of Essential Oil Research · doi:10.1080/10412905.1991.9700494 · Cited by 36
Self-citation
Cited by
Variability in essential oil composition of Turkish basils (Ocimum basilicum L.)
Telci, I., Bayram, E., Yılmaz, G., & Avcı, B. (2006) · Biochemical Systematics and Ecology · doi:10.1016/j.bse.2006.01.009 · Cited by 324
Nanoemulsions of essential oils to improve solubility, stability and permeability: a review
Barradas, T. N., & de Holanda e Silva, K. G. (2021) · Environmental Chemistry Letters · doi:10.1007/s10311-020-01142-2 · Cited by 308
Chemistry and bioactivities of essential oils of some Ocimum species: an overview
Pandey, A. K., Singh, P., & Tripathi, N. N. (2014) · Asian Pacific Journal of Tropical Biomedicine · doi:10.12980/apjtb.4.2014c77 · Cited by 296
Paul, S., Dubey, R. C., Maheswari, D. K., & Kang, S. C. (2011) · Food Control · doi:10.1016/j.foodcont.2010.11.003 · Cited by 196
Chalchat, J.-C., & Özcan, M. M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.018 · Cited by 186
Metadata
- Authors
- Marotti, M., Piccaglia, R., & Giovanelli, E.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1996-01-01
- Volume
- 44
- Issue
- 12
- Pages
- 3926-3929
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2075093911
- Cited by
- 287
- References
- 3
- FWCI
- 0.79
- Type
- journal article
- Language
- en
- Open access
- closed
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