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Volume 10
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10.3390/foods10020278
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Article

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production

by
Michele Ciriello
1,
Luigi Formisano
1,
Christophe El-Nakhel
1,
Marios C. Kyriacou
2,
Georgios A. Soteriou
2,
Fabiana Pizzolongo
1,
Raffaele Romano
1,
Stefania De Pascale
1 and
Youssef Rouphael
1,*
1
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
2
Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 278; https://doi.org/10.3390/foods10020278
Submission received: 30 December 2020 / Revised: 24 January 2021 / Accepted: 27 January 2021 / Published: 30 January 2021
(This article belongs to the Special Issue Health Benefits and Nutritional Quality of Fruits, Nuts, and Vegetables)
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Abstract

Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing is harvested more than once to extract a higher yield. However, successive cuts can affect quality traits that play a crucial role in defining the product’s final sensory profile. This research was aimed to evaluate the impact of cut on the quantitative and qualitative properties of three Genovese basil cultivars (Aroma 2, Eleonora and Italiano Classico) grown in an open field. Nitrate content, phenolic acids and aromatic profile were determined by ion chromatography (IC), high-performance liquid chromatography (HPLC), and gas chromatography coupled to a mass spectrometer (GC/MS) analysis, respectively. The second harvest increased fresh biomass and total phenolic acids content by 172% and 413%, respectively, with Italiano Classico recording the highest values. The combination of second-cut Aroma 2 yielded the lowest nitrate (473.8 mg kg−1 of fresh weight) and Eugenol (2.4%) levels. In the second harvest, Eleonora showed an increase in eugenol and trans-α-bergamotene of 75.3% and 48.2%, respectively; whereas, eucalyptol and β-cis-ocimene decreased by 34.4% and 51.6%, respectively. Although successive harvests may increase basil yield and quality overall, the cultivar-dependent response to successive cuts needs to be accounted for in order to accomplish standardization of industrial “pesto” sauce.
Keywords: sweet basil; Mediterranean diet; nitrate content; linalool; rosmarinic acid; chromatographic analysis; volatile compounds sweet basil; Mediterranean diet; nitrate content; linalool; rosmarinic acid; chromatographic analysis; volatile compounds

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MDPI and ACS Style

Ciriello, M.; Formisano, L.; El-Nakhel, C.; Kyriacou, M.C.; Soteriou, G.A.; Pizzolongo, F.; Romano, R.; De Pascale, S.; Rouphael, Y. Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production. Foods 2021, 10, 278. https://doi.org/10.3390/foods10020278

AMA Style

Ciriello M, Formisano L, El-Nakhel C, Kyriacou MC, Soteriou GA, Pizzolongo F, Romano R, De Pascale S, Rouphael Y. Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production. Foods. 2021; 10(2):278. https://doi.org/10.3390/foods10020278

Chicago/Turabian Style

Ciriello, Michele, Luigi Formisano, Christophe El-Nakhel, Marios C. Kyriacou, Georgios A. Soteriou, Fabiana Pizzolongo, Raffaele Romano, Stefania De Pascale, and Youssef Rouphael. 2021. "Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production" Foods 10, no. 2: 278. https://doi.org/10.3390/foods10020278

APA Style

Ciriello, M., Formisano, L., El-Nakhel, C., Kyriacou, M. C., Soteriou, G. A., Pizzolongo, F., Romano, R., De Pascale, S., & Rouphael, Y. (2021). Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production. Foods, 10(2), 278. https://doi.org/10.3390/foods10020278

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