<i>α</i>‐Linalool – a marker compound of forged/synthetic sweet basil (<i>Ocimum basilicum</i> L.) essential oils

Radulović, Niko S.; Blagojević, Polina D.; Miltojević, Ana B.

doi:10.1002/jsfa.6175

Cited by 28 publications

(12 citation statements)

References 33 publications

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“…According to Politeo et al, the two most important compounds in basil oil were linalool (28.6 wt%) and estragole (21.7 wt%), although present in smaller concentrations than observed in the current work. This difference is probably due to the source of the essential oil, which can significantly affect the composition of the main components, as reported by Simon and Radulović et al…”

Section: Resultssupporting

confidence: 46%

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Silva

Pinto

2019

Macromolecular Symposia

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In the present work aromatic essential oils obtained from orange (OO), basil (BO), cinnamon (CNO), and citronella (CO) were encapsulated in natural gelatin matrices through inverse suspension processes and the effects of oil encapsulation on the formation and morphology of the obtained gelatin microspheres were analyzed. Particularly, it is shown that each oil affected the course of the encapsulation process differently, leading to decrease of the viscosity of the dispersed phase of almost 70% during the reaction course, when compared with oil‐free gelatin solutions. Additionally, the interfacial tensions of the aqueous solutions containing essential oils were slightly higher than in absence of oils. Particle size distributions of the final particles were relatively broad, while the obtained beads presented spherical morphology and irregular surfaces. Finally, the thermal resistances of the oil‐containing microparticles were higher than observed in absence of oil, despite the relatively low oil contents of the final products.

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Section: Resultssupporting

confidence: 46%

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Silva

Pinto

2019

Macromolecular Symposia

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“…Since then, linalool has become a dominant substance used in the fragrance, food, and cosmetic industries, and its worldwide production is about to expand in the near future (15,42). Our results demonstrated that a multistep exposure of a wild-type S. Senftenberg strain to sublethal concentrations of linalool is adequate to increase the resistance of the strain not only to linalool itself but also to the whole oily extract of basil oil and even to several antibiotics used in clinical and veterinary medicine, suggesting that the commercial use of an unspecified sublethal concentra-…”

Section: Discussionmentioning

confidence: 99%

“…One such extract (basil oil) is obtained from Ocimum basilicum L., which has widely been reviewed for its antimicrobial properties. Basil oil and each of its principal constituents-linalool, estragole, and eugenol (2, 5-10)-have largely been used in the food, sanitary, cosmetic, and perfume industries, with an estimated annual global level of production of more than 100 tons (7,(11)(12)(13)(14)(15). The industrial usage of basil oil is likely to grow steadily in the future due to its potential applications in antimicrobial technologies and the global green consumerism trend that has resulted in increasing demand for natural compounds (3,9).…”

mentioning

confidence: 99%

Adaptation of Salmonella enterica Serovar Senftenberg to Linalool and Its Association with Antibiotic Resistance and Environmental Persistence

Kalily

Hollander

Korin

et al. 2017

Appl Environ Microbiol

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A clinical isolate of Salmonella enterica serovar Senftenberg, isolated from an outbreak linked to the herb Ocimum basilicum L. (basil), has been shown to be resistant to basil oil and to the terpene alcohol linalool. To better understand how human pathogens might develop resistance to linalool and to investigate the association of this resistance with resistance to different antimicrobial agents, selective pressure was applied to the wild-type strain by sequential exposure to increasing concentrations of linalool. The results demonstrated that S. Senftenberg adapted to linalool with a MIC increment of at least 8-fold, which also resulted in better resistance to basil oil and better survival on harvested basil leaves. Adaptation to linalool was shown to confer cross protection against the antibiotics trimethoprim, sulfamethoxazole, piperacillin, chloramphenicol, and tetracycline, increasing their MICs by 2-to 32-fold. The improved resistance was shown to correlate with multiple phenotypes that included changes in membrane fatty acid composition, induced efflux, reduced influx, controlled motility, and the ability to form larger aggregates in the presence of linalool. The adaptation to linalool obtained in vitro did not affect survival on the basil phyllosphere in planta and even diminished survival in soil, suggesting that development of extreme resistance to linalool may be accompanied by a loss of fitness. Altogether, this report notes the concern regarding the ability of human pathogens to develop resistance to commercial essential oils, a resistance that is also associated with cross-resistance to antibiotics and may endanger public health.

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“…O. basilicum majorly contains about 20 compounds such as linalool, estragole, methyl eugenol, 1, 8-cineole, etc., which has been identified by GC-MS 30 . Camphor, limonene, thymol, citral, α-linalool, β-linalool, estragole, are the monoterpene's of O. basilicum.…”

Section: Phytochemical Studiesmentioning

confidence: 99%

“…The intensely purple pigment of flower is due to the presence of anthocyanins 32 . Linalool (52.42%), methyl eugenol (18.74%), 1,8-cineol (5.61%) are the major compounds in O. basilicum which are isolated by the HPLC method 30 . Myrcene, borneol and neral are the minor compounds present at 5%, 9%, 8% w/w respectively.…”

Section: Phytochemical Studiesmentioning

confidence: 99%

A Comprehensive Review on Ocimum basilicum

Balakrishnan

Ramalingam²,

Suganthi³

et al. 2018

Journal of Natural Remedies

108

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The genus Ocimum has a number of species that are used to treat different types of disorders and diseases from ancient times. In this genus, O. basilicum plays a vital role due to its various medicinal properties. It is universally cultivated as herbaceous, perennial plant but originated from Asian continent. O. basilicum is used as a culinary herb and also has a number of pharmacological activities to prevent or treat cardiovascular disorders, diabetes, menstrual cramps, digestive disorders, neuro-degenerated disorders and cancer. In addition to that, it has been reported for antioxidant, antimicrobial, and larvicidal activities. Chemical constituents such as linalool; eugenol; 1, 8-cineone; methyl eugenol and anthocyanins are mostly responsible for the above mentioned activities. Some traditional uses of this plant coincidences with experimental results. However, the studies conducted based on its traditional use are negligible. This review is an attempt to provide a pharmaceutical perspective of Ocimum basilicum.

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α‐Linalool – a marker compound of forged/synthetic sweet basil (Ocimum basilicum L.) essential oils

Abstract: The results of the chemical and statistical analyses give more pro arguments for the synthetic/forged oil hypothesis and suggest that α-linalool could be used as a marker compound of such O. basilicum oils.

Cited by 28 publications

References 33 publications

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Adaptation of Salmonella enterica Serovar Senftenberg to Linalool and Its Association with Antibiotic Resistance and Environmental Persistence

A Comprehensive Review on Ocimum basilicum

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