Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil (Ocimum basilicum L.). (15th December 2016)

• Record Type: Journal Article
• Authors: Złotek, Urszula; Michalak-Majewska, Monika; Szymanowska, Urszula
• Is Part Of: Food chemistry. Volume 213(2016)
• Page Start: 1
• Page End: 7
• Publication Date: 2016-12-15
• Subjects: Jasmonic acid -- Elicitation -- Essential oil -- Antioxidant activity -- Anti-inflammatory activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.052
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Elicitation with jasmonic acid acids can improve the yield of basil essential oil. Jasmonic acid treatment affected the change in basil essential oil composition. Elicitor treatment improve the same biological activities of basil essential oils. Abstract: The effect of elicitation with jasmonic acid (JA) on the plant yield, the production and composition of essential oils of lettuce leaf basil was evaluated. JA-elicitation slightly affected the yield of plants and significantly increased the amount of essential oils produced by basil – the highest oil yield (0.78 ± 0.005 mL/100 g dw) was achieved in plants elicited with 100 μM JA. The application of the tested elicitor also influenced the chemical composition of basil essential oils – 100 μM JA increased the linalool, eugenol, and limonene levels, while 1 μM JA caused the highest increase in the methyl eugenol content. Essential oils from JA-elicited basil (especially 1 μM and 100 μM) exhibited more effective antioxidant and anti-inflammatory potential; therefore, this inducer may be a very useful biochemical tool for improving production and composition of herbal essential oils.