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Effects of two sodium salts on fatty acid and essential oil composition of basil (Ocimum basilicum L.) leaves

100%
Tarchoune I., Baatour O., Harrathi J., Hamdaoui G., Lachaal M., Ouerghi Z., Marzouk B.
Acta Physiologiae Plantarum
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2013
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tom 35
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nr 08
The effects of two sodium salts on growth, fatty acids, and essential oil compositions were investigated in a medicinal and aromatic plant, Ocimum basilicum cultivated in hydroponic medium. Plants were subjected to an equimolar concentration of Na2SO4 (25 mM) and NaCl (50 mM) for 15 days. Our results showed that leaf growth rate was more depressed by 25 mM Na2SO4 than by 50 mM NaCl. The total fatty acid contents did not show any change in plants. a-Linolenic, palmitic, and linoleic acids were the major fatty acids. The identification of basil leaf fatty acids has not been previously studied and this work revealed the predominance of polyunsaturated fatty acids. Under both salts, leaf fatty acid composition remained unchanged. Regarding the essential oil yield, it decreased significantly by 28 % under 25 mM Na2SO4 and showed an increase by 27 % under 50 mM NaCl. The major volatile compound in leaves was linalool with 34.3 % of total essential oil constituents, followed by eugenol (19.8 %), 1.8-cineole (14.4 %) and methyl eugenol (5.2 %). Further, levels of eugenol and methyl eugenol were most modulated by salt, and the negative correlation between these two compounds reflects the stimulation of O-methyltransferase activity under both salts.
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Phytochemical characterisation and bioactive properties of Solanum sodomaeum L. fruits at two stages of maturation

100%
Ouerghemmi I., Farhat M. B., Harbeoui H., Hammami M., Hamdaoui G., Marzouk B., Tounsi M. S.
Herba Polonica
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2018
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tom 64
|
nr 3
Introduction: Solanum sodomaeum L. has been observed to have several medicinal properties, in particular, in the treatment of several types of human skin cancer. Objective: The influence of the maturation stage of S. sodomaeum fruits on the total lipid contents, fatty acid profiles, essential oil yields and compositions, as well as the antibacterial and antioxidant activities of the essential oils, was investigated. Methods: The fatty acid and essential oil constituents were identified using gas chromatography (GC) and GC–mass spectrometry (GC–MS). The antioxidant properties of essential oil and vegetal oil were assessed using 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging and reducing power assays. The antibacterial ac-tivity of essential oil was tested using the disc diffusion assay for resistance in human pathogenic bacteria. Results: Mature fruits showed higher total lipid content (17%) and were characterised by polyunsaturated fatty acids (53.87%), represented mainly by linoleic acid (53.11%). Similar yields of essential oils were detected for immature (0.43%) and mature (0.45%) fruits. Tetrahydronaphthalene (41.79%) was detected as the major essential oil component at the immature stage versus dihydrocoumarin pentane (18.27%), hexadecanoic acid (17.43%) and 2-undecanone (13.20%) in mature fruits. The DPPH test showed that essential oils had better antioxidant properties; however, the vegetal oils showed better performance in the reducing power assay. Moreover, the essential oil of S. sodomaeum mature fruits was active against bacterial strains. Conclusions: S. sodomaeum fruits could be a valuable source of natural antioxidants and antibacterial agents.
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