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Effect of Irradiation and Storage on the Composition of Volatile Compounds in Basil ( Ocimum basilicum L.)
Author(s) -
Venskutonis Rimantas,
Poll Leif,
Larsen Mette
Publication year - 1996
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199603)11:2<117::aid-ffj556>3.0.co;2-o
Subject(s) - ocimum , basilicum , chemistry , sweet basil , composition (language) , herb , eugenol , food science , steam distillation , irradiation , essential oil , medicinal herbs , botany , traditional medicine , organic chemistry , medicine , linguistics , philosophy , physics , nuclear physics , biology
The influence of γ and β‐irradiation and storage time on the composition of the volatile compounds in basil ( Ocimum basilicum L.) has been examined. Dried basil was exposed to γ‐ and β‐rays at the doses of 3, 10 and 30 kGy, and volatile components were isolated by simultaneous distillation‐extraction in a Likens‐Nickerson apparatus. Sixty‐five compounds were identified in the extracts and quantitatively evaluated; the major component was methylchavicol (88%). Quantitatively important volatile compounds in basil were found to be reduced during storage. Only slight (not significant) differences in the content of some constituents, including methyl‐chavicol, methyleugenol and 1,8‐cineole were found between irradiated and non‐irradiated basil herb.