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Chemical Characterization of Basil (Ocimum basilicum L.) Found in Local Accessions and Used in Traditional Medicines in Iran

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Department of Horticulture, Faculty of Agriculture, Tehran University, Karaj, Iran, and Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado 80523-1173
Cite this: J. Agric. Food Chem. 2002, 50, 21, 5878–5883
Publication Date (Web):September 14, 2002
https://doi.org/10.1021/jf020487q
Copyright © 2002 American Chemical Society

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    Abstract

    Ocimum species are used in traditional Iranian medicine, as a culinary herb, and as a well-known source of flavoring principles. Horticultural characteristics, including quantitative and qualitative traits along with the chemical variation of phenolic acids, of 23 accessions of basil (Ocimum basilicum L.) from Iran were studied. Morphological studies of accessions showed a high level of variability in recorded traits. Quantification of phenolic acids was determined using high-performance liquid chromatography and showed drastic variations between accessions. Chemical studies revealed that rosmarinic acid is the predominant phenolic acid present in both flower and leaf tissues. Unusual basil accessions were identified that can serve as genetic sources of phenolic acids for crop improvement.

    Keywords: Lamiaceae; basil; Ocimum basilicum; phenolic acids

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     Tehran University.

     Colorado State University.

    *

     Corresponding author. Jorge M. Vivanco, Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, 80523. E-mail:  [email protected].

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