Proximate and Minor Mineral Content in Some Selected Basil Leaves of Ocimum gratissimum L, in Libya
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Chicoric acid found in basil (Ocimum basilicum L.) leaves
This is the first report to identify the presence of chicoric acid (cichoric acid; also known as dicaffeoyltartaric acid, which is a caffeic acid derivatizedwith tartaric acid) in basil leaves. Rosmarinic acid, chicoric acid and caftaric acid (in the order of most abundant to least; all derivatives of caffeic acid) were identified in fresh basil leaves. Rosmarinic acid was themain phenolic comp...
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Ocimum gratissimum is a common plant in the tropics and has been used in food and medicine. Its usage in food and medicine could be attributed to its phtyochemical and antimicrobial properties. In this study we investigated the proximate, phytochemical, and antimicrobial attributes of air dried leaves of O. gratissimum. The aqueous extract was found to contain phtyochemicals with alkaloid and s...
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Essential oil molecules released from fresh leaves of sweet basil (Ocimum basilicum L.) were collected in Tenax traps and analysed using a TD-GC/MS. During daytime from 09.00 to 17.00, there were no differences in the content and composition of total essential oils, however the percentage of eugenol increased slightly. Significant differences were found in both the total content and composition...
متن کاملThe content of essential oil in ten sweet basil (Ocimum basilicum L.) cultivars and its composition
The experiment was conducted in the Research Institute of Medicinal Plants in Poznań, Poland in 2005–2006 and concerned a collection of ten sweet basil cultivars such as: ‘Minette’, ‘Mittelgrossblättriges Grünes’, Piccolino’, ‘Rubin’, ‘Red Rubin’, ‘Genoveser’, ’Martina’ and two Polish cultivars: ‘wala’ and ‘Kasia’. Moreover, ‘Lemonette’ cultivar of Ocimum americanum L. was also included in the ...
متن کاملAroma content of fresh basil (Ocimum basilicum L.) leaves is affected by light reflected from colored mulches.
Sweet basil (Ocimum basilicum L.) is an herb that is used to add a distinct aroma and flavor to food. Volatile compounds emitted from fully expanded fresh leaves grown in drip-irrigated plots that were covered with six colors of mulch were compared. The colors reflected a range of photosynthetic photon flux, far-red, red, and blue light from the soil surface to developing leaves. Our objective ...
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ژورنال
عنوان ژورنال: International Journal of Chemical Engineering and Applications
سال: 2014
ISSN: 2010-0221
DOI: 10.7763/ijcea.2014.v5.436