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

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-?-bergamotene of 75.3% and 48.2%, respectively; whereas, eucalyptol and ?-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.

SUBMITTER: Ciriello M

PROVIDER: S-EPMC7911349 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature

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

Ciriello Michele M Formisano Luigi L El-Nakhel Christophe C Kyriacou Marios C MC Soteriou Georgios A GA Pizzolongo Fabiana F Romano Raffaele R De Pascale Stefania S Rouphael Youssef Y

Foods (Basel, Switzerland) 20210130 2

Basil (<i>Ocimum basilicum</i> 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 eval ...[more]

PMID: 33573127

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Project description:IntroductionCatnip (Nepeta cataria L.) produces volatile iridoid terpenes, mainly nepetalactones, with strong repellent activity against species of arthropods with commercial and medical importance. Recently, new catnip cultivars CR3 and CR9 have been developed, both characterized by producing copious amounts of nepetalactones. Due to its perennial nature, multiple harvests can be obtained from this specialty crop and the effects of such practice on the phytochemical profile of the plants are not extensively studied.MethodsIn this study we assessed the productivity of biomass, chemical composition of the essential oil and polyphenol accumulation of new catnip cultivars CR3 and CR9 and their hybrid, CR9×CR3, across four successive harvests. The essential oil was obtained by hydrodistillation and the chemical composition was obtained via gas chromatography-mass spectrometry (GC-MS). Individual polyphenols were quantified by Ultra-High-Performance Liquid Chromatography- diode-array detection (UHPLC-DAD).ResultsAlthough the effects on biomass accumulation were independent of genotypes, the aromatic profile and the accumulation of polyphenols had a genotype-dependent response to successive harvests. While cultivar CR3 had its essential oil dominated by E,Z-nepetalactone in all four harvests, cultivar CR9 showed Z,E-nepetalactone as the main component of its aromatic profile during the 1st, 3rd and 4th harvests. At the second harvest, the essential oil of CR9 was mainly composed of caryophyllene oxide and (E)-β-caryophyllene. The same sesquiterpenes represented the majority of the essential oil of the hybrid CR9×CR3 at the 1st and 2nd successive harvests, while Z,E-nepetalactone was the main component at the 3rd and 4th harvests. For CR9 and CR9×CR3, rosmarinic acid and luteolin diglucuronide were at the highest contents at the 1st and 2nd harvest, while for CR3 the peak occurred at the 3rd successive harvest.DiscussionThe results emphasize that agronomic practices can significantly affect the accumulation of specialized metabolites in N. cataria and the genotype-specific interactions may indicate differential ecological adaptations of each cultivar. This is the first report on the effects of successive harvest on these novel catnip genotypes and highlights their potential for the supply of natural products for the pest control and other industries.

Dataset Information

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

Publications

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

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