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Open AccessArticle

The Effect of Harvesting on the Composition of Essential Oils from Five Varieties of Ocimum basilicum L. Cultivated in the Island of Kefalonia, Greece

1
Department of Food Technology, Technological Educational Institute (T.E.I.) of Ionian Islands, 28100 Argostoli, Greece
2
Department of Pharmacognosy and Chemistry of Natural Products, School of Pharmacy, University of Athens, 15771 Athens, Greece
*
Author to whom correspondence should be addressed.
Plants 2017, 6(3), 41; https://doi.org/10.3390/plants6030041
Received: 28 August 2017 / Revised: 12 September 2017 / Accepted: 16 September 2017 / Published: 18 September 2017
(This article belongs to the Special Issue Medicinal Plants and Natural Product Research)
Five varieties of Ocimum basilicum L. namely lettuce, cinnamon, minimum, latifolia, and violetto were separately cultivated in field and greenhouse in the island Kefalonia (Greece). The effect of successive harvesting to the essential oil content was evaluated. In total 23 samples of essential oils (EOs) were analyzed by GC-FID and GC-MS. Ninety-six constituents, which accounted for almost 99% of the oils, were identified. Cluster analysis was performed for all of the varieties in greenhouse and field conditions, in order to investigate the possible differentiation on the chemical composition of the essential oils, obtained between harvests during growing period. Each basil variety showed a unique chemical profile, but also the essential oil composition within each variety seems to be differentiated, affected by the harvests and the cultivation site. View Full-Text
Keywords: basil varieties; essential oil; GC-MS; harvest; cluster analysis basil varieties; essential oil; GC-MS; harvest; cluster analysis
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Tsasi, G.; Mailis, T.; Daskalaki, A.; Sakadani, E.; Razis, P.; Samaras, Y.; Skaltsa, H. The Effect of Harvesting on the Composition of Essential Oils from Five Varieties of Ocimum basilicum L. Cultivated in the Island of Kefalonia, Greece. Plants 2017, 6, 41.

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