Shiwakoti Santosh, Saleh Osama, Poudyal Shital, Barka Abdulssamad, Qian Yanping, Zheljazkov Valtcho D
Department of Crop and Soil Science, Oregon State University, Corvallis, OR, 97331, USA.
Department of Plant Sciences, University of Wyoming, 1000 University Avenue, Laramie, WY, 82071, USA.
Chem Biodivers. 2017 Apr;14(4). doi: 10.1002/cbdv.201600417. Epub 2017 Apr 5.
The profile and bioactivity of essential oil (EO) depends on genetic, environmental, and other factors. We hypothesized that the basil EO may be influenced by the distillation methods. Hence, a study was conducted to evaluate the effect of steam distillation (SD) and hydrodistillation (HD) extraction method on the yield, composition, and bioactivity of EO of sweet basil (Ocimum basilicum) and holy basil (Ocimum tenuiflorum). In both basil species, the EO yield (content) was significantly higher from SD than from HD. There were significant differences in the compounds' concentrations of EO obtained from SD and HD as well, however, the same compounds were identified in the EO from HD and SD. In the EO of O. basilicum, the concentration of 74% of the identified compounds were higher in SD than HD, whereas in the EO of O. tenuiflorum, the concentration of 84% of identified compounds were higher in SD than in HD. However, the concentrations of two of the major compounds of O. basilicum EO (estragole and methyl cinnamate) and a major compound of O. tenuiflorum EO (methyl eugenol) were significantly higher in HD than in SD. The type of distillation did not affect the antioxidant capacity of basil EO within the species. This study demonstrated that the type of distillation may significantly affect oil yield and composition but not the antioxidant capacity of the EO from sweet and holy basil.
精油（EO）的特性和生物活性取决于遗传、环境及其他因素。我们推测罗勒精油可能受蒸馏方法的影响。因此，开展了一项研究，以评估水蒸气蒸馏（SD）和水蒸馏（HD）提取方法对甜罗勒（Ocimum basilicum）和圣罗勒（Ocimum tenuiflorum）精油的产量、成分及生物活性的影响。在这两种罗勒中，水蒸气蒸馏法得到的精油产量（含量）显著高于水蒸馏法。水蒸气蒸馏法和水蒸馏法得到的精油化合物浓度也存在显著差异，不过，水蒸馏法和水蒸气蒸馏法得到的精油中鉴定出的是相同的化合物。在甜罗勒精油中，74%已鉴定化合物的浓度在水蒸气蒸馏法中高于水蒸馏法，而在圣罗勒精油中，84%已鉴定化合物的浓度在水蒸气蒸馏法中高于水蒸馏法。然而，甜罗勒精油的两种主要化合物（草蒿脑和肉桂酸甲酯）以及圣罗勒精油的一种主要化合物（甲基丁香酚）的浓度在水蒸馏法中显著高于水蒸气蒸馏法。蒸馏方式对罗勒品种内精油的抗氧化能力没有影响。这项研究表明，蒸馏方式可能会显著影响精油产量和成分，但不会影响甜罗勒和圣罗勒精油的抗氧化能力。
