| Title: | Aroma characterisation and UV elicitation of purple basil from different plant tissue cultures |
| Author(s): | Bertoli A; Lucchesini M; Mensuali-Sodi A; Leonardi M; Doveri S; Magnabosco A; Pistelli L; |
| Address: | "Dipartimento di Farmacia, Universita di Pisa, via Bonanno 33, Pisa, Italy. bertoli@farm.unipi.it" |
| DOI: | 10.1016/j.foodchem.2013.02.081 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Exposure to stressful environmental conditions can induce severe metabolic variations in basil (Ocimum basilicum) aroma. The aromatic profiles of Dark Opal and Red Rubim varieties (in vivo plants, in vitro shoots, callus, and suspension cultures) were investigated for the first time. The established calli represented the most interesting miniaturised aromatic plant systems, as they were able to emit many typical basil volatiles with very low amounts of phenylpropanoids (1-2%). The hydrocarbon monoterpenes and oxygenated volatiles emitted from calli of both varieties were greatly and conversely affected by UV-C and UV-B, in comparison with the non-irradiated samples. As calli of both varieties still maintained very low levels of phenylpropanoids even after UV elicitation, they might be regarded not only as efficient in vitro plant models to study volatile compounds under UV stress conditions, but also as safe aromatic biomass in comparison with in vivo basil plants" |
| Keywords: | Ocimum basilicum/*chemistry/*radiation effects Plant Structures/chemistry/radiation effects Ultraviolet Rays Volatile Organic Compounds/*chemistry; |
| Notes: | "MedlineBertoli, A Lucchesini, M Mensuali-Sodi, A Leonardi, M Doveri, S Magnabosco, A Pistelli, L eng Research Support, Non-U.S. Gov't England 2013/06/26 Food Chem. 2013 Nov 15; 141(2):776-87. doi: 10.1016/j.foodchem.2013.02.081. Epub 2013 Mar 7" |
