The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
James E. Simon - One of the best experts on this subject based on the ideXlab platform.
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essential oil composition of purple Basils their reverted green varieties ocimum Basilicum and their associated biological activity
Industrial Crops and Products, 2017Co-Authors: Adolfina R Koroch, James E. Simon, Rodolfo H JulianiAbstract:Abstract Essential oils provide the characteristic aroma notes to Basil varieties and are partially responsible for Basil biological activities. The search for new aromas and biological activities are important steps to find new applications for industrial crop and products. The objective of this study was to evaluate the chemical composition of the essential oils from purple Basil varieties and their progeny that reverted to green varieties, and to compare the composition of these oils with other nonpigmented Basil varieties. This work also evaluated selected biological activities of some of these green and Basil varieties in search of new biological activities. The green purple varieties derived from Dark Opal and Osmin Purple varieties exhibited a remarkable similarity, suggesting that these plants reverted to the same green ancestor. Their aromatic volatile oils and their main components exhibited a wide range of antioxidant and antimicrobial activities, with several chemotypes (Sweet, Osmin Purple Basils) expressing high antioxidant and antimicrobial activities. Some of the reverted green types, showed higher levels phenylpropanoids (e.g. higher in eugenol) compared with their parent types (Purple Ruffles). These biological activities of the aromatic oils appear to be related to their phenolic constituents and concentration of the oils (e.g. eugenol, methyleugenol). The results showed that the essential oils of these Basils have a number of additional attributes and applications for the nutraceutical industry in addition to their aroma and flavor impact.
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Basil downy mildew peronospora belbahrii discoveries and challenges relative to its control
Phytopathology, 2015Co-Authors: Christian A. Wyenandt, Shouan Zhang, James E. Simon, Robert M. Pyne, Kathryn Homa, M T Mcgrath, Richard N Raid, Robert L Wick, Li Guo, Angela M MadeirasAbstract:Basil (Ocimum spp.) is one of the most economically important and widely grown herbs in the world. Basil downy mildew, caused by Peronospora belbahrii, has become an important disease in sweet Basil (O. Basilicum) production worldwide in the past decade. Global sweet Basil production is at significant risk to Basil downy mildew because of the lack of genetic resistance and the ability of the pathogen to be distributed on infested seed. Controlling the disease is challenging and consequently many crops have been lost. In the past few years, plant breeding efforts have been made to identify germplasm that can be used to introduce downy mildew resistance genes into commercial sweet Basils while ensuring that resistant plants have the correct phenotype, aroma, and tastes needed for market acceptability. Fungicide efficacy studies have been conducted to evaluate current and newly developed conventional and organic fungicides for its management with limited success. This review explores the current efforts and progress being made in understanding Basil downy mildew and its control.
P K Yadava - One of the best experts on this subject based on the ideXlab platform.
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chemomodulatory efficacy of Basil leaf ocimum Basilicum on drug metabolizing and antioxidant enzymes and on carcinogen induced skin and forestomach papillomagenesis
Phytomedicine, 2004Co-Authors: T Dasgupta, A R Rao, P K YadavaAbstract:Basil or sweet Basil (Ocimum Basilicum) is cultivated throughout India and is known for its medicinal value. The effects of doses of 200 and 400 mg/kg body weight of hydroalcoholic extract (80% ethanol, 20% water) of the fresh leaves of Ocimum Basilicum on xenobiotic metabolizing Phase I and Phase II enzymes, antioxidant enzymes, Glutathione content, Lactate dehydrogenase and lipid peroxidation in the liver of 8-9 weeks old Swiss albino mice were examined. Furthermore, the anticarcinogenic potential of Basil leaf extract was studied, using the model of Benzo(a)pyrene-induced forestomach and 7,12 dimethyl benz(a)anthracene (DMBA)-initiated skin papillomagenesis. The hepatic glutathione S-transferase and DT-diaphorase specific activities were elevated above basal level by Basil leaf treatment (from p < 0.005 to p < 0.001). Basil leaf extract was very effective in elevating antioxidant enzyme response by increasing significantly the hepatic glutathione reductase (GR) (p < 0.005), superoxide dismutase (SOD) (p < 0.05), and catalase activities (p < 0.005). Reduced glutathione (GSH), the major intracellular antioxidant, showed a significant elevation in the liver (p < 0.005) and also in all the extrahepatic organs (from p < 0.05 to p < 0.005). In the forestomach, kidney and lung, glutathione S-transferase and DT-diaphorase levels were augmented significantly, varying from p < 0.01 to p < 0.001. There were significant decreases in lipid peroxidation and lactate dehydrogenase activity. Chemopreventive response was evident from the reduced tumor burden (the average number of papillomas/mouse, p < 0.005 to p < 0.001), as well as from the reduced percentage of tumor bearing-animals. Basil leaf, as deduced from the results, augmented mainly the Phase II enzyme activity that is associated with detoxification of xenobiotics, while inhibiting the Phase I enzyme activity. There was an induction in antioxidant level that correlates with the significant reduction of lipid peroxidation and lactate dehydrogenase formation. Moreover, Basil leaf extract was highly effective in inhibiting carcinogen-induced tumor incidence in both the tumor models at peri-initiational level.
Rodolfo H Juliani - One of the best experts on this subject based on the ideXlab platform.
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essential oil composition of purple Basils their reverted green varieties ocimum Basilicum and their associated biological activity
Industrial Crops and Products, 2017Co-Authors: Adolfina R Koroch, James E. Simon, Rodolfo H JulianiAbstract:Abstract Essential oils provide the characteristic aroma notes to Basil varieties and are partially responsible for Basil biological activities. The search for new aromas and biological activities are important steps to find new applications for industrial crop and products. The objective of this study was to evaluate the chemical composition of the essential oils from purple Basil varieties and their progeny that reverted to green varieties, and to compare the composition of these oils with other nonpigmented Basil varieties. This work also evaluated selected biological activities of some of these green and Basil varieties in search of new biological activities. The green purple varieties derived from Dark Opal and Osmin Purple varieties exhibited a remarkable similarity, suggesting that these plants reverted to the same green ancestor. Their aromatic volatile oils and their main components exhibited a wide range of antioxidant and antimicrobial activities, with several chemotypes (Sweet, Osmin Purple Basils) expressing high antioxidant and antimicrobial activities. Some of the reverted green types, showed higher levels phenylpropanoids (e.g. higher in eugenol) compared with their parent types (Purple Ruffles). These biological activities of the aromatic oils appear to be related to their phenolic constituents and concentration of the oils (e.g. eugenol, methyleugenol). The results showed that the essential oils of these Basils have a number of additional attributes and applications for the nutraceutical industry in addition to their aroma and flavor impact.
A Saija - One of the best experts on this subject based on the ideXlab platform.
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influence of heating on antioxidant activity and the chemical composition of some spice essential oils
Food Chemistry, 2005Co-Authors: Antonio Tomaino, Francesco Cimino, V Zimbalatti, V Venuti, V Sulfaro, A De Pasquale, A SaijaAbstract:Abstract Oxidation of lipids is one of the basic processes causing rancidity in food products. Since application of natural antioxidants may be one of the technically simplest ways of reducing fat oxidation, we studied the effect of heating on antioxidant effectiveness and the chemical composition of Basil, cinnamon, clove, nutmeg, oregano and thyme essential oils. When maintained at room temperature, all the oils tested appeared endowed with good radical-scavenger properties in the DPPH assay (effectiveness order: clove ≫ cinnamon > nutmeg > Basil ⩾ oregano ≫ thyme). When heated up to 180 °C, nutmeg oil (but not the other essential oils under study) showed a significantly higher free radical-scavenger activity and evident changes in its chemical composition. Furthermore, the ability of these essential oils to protect α-tocopherol, contained in virgin olive oil, against thermal oxidative degradation was investigated. All the essential oils tested appeared able to prevent α-tocopherol loss following oil heating at 180 °C for 10 min (efficiency order: clove > thyme ⩾ cinnamon > Basil ≫ oregano > nutmeg). In conclusion, the essential oils under study exhibited good antioxidant properties and might be efficiently used to control lipid oxidation during food processing.
Jamal Javanmardi - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activity and total phenolic content of iranian ocimum accessions
Food Chemistry, 2003Co-Authors: Jamal Javanmardi, Cecil Stushnoff, E Locke, Jorge M VivancoAbstract:Basil (Ocimum Basilicum L.) is used in traditional medicine, as a culinary herb and a well-known source of flavouring principles. Total antioxidant activity in 23 Iranian Basil accessions was determined as Trolox equivalent antioxidant capacity (TEAC). Total phenolic contents were determined using a spectrophotometric technique, based on the Folin-Ciocalteau reagent, according to the method of Spanos and Wrolstad [Journal of Agricultural & Food Chemistry, 38 (1990) 1565] and calculated as gallic acid equivalents GAE/g dw. Total antioxidant activity varied from 10.8 to 35.7 μM Trolox, and total phenolic content ranged from 22.9 to 65.5 mg gallic acid/g dw in “Dezful I” and “Babol” accessions, respectively. A linear positive relationship existed between the antioxidant activity and total phenolic acids content of the tested Basil accessions (R2=0.71). Iranian Basils possess valuable antioxidant properties for culinary and possible medicinal use.