Using Indicators of the Essential Oils Composition to Identify the Variety

Spices, herbs, and essential-oil plants provide a lot of marketable products, e.g., green mash, seeds, essential oils, etc. These raw materials find application in food industry, pharmacy, perfumery, traditional and folk medicine, landscape gardening, etc. The research objective was to test some new varieties of spices, aromatic herbs, and essential oil crops for their yield and fatty acid composition. The study featured new varieties of medicinal hyssop (Hyssopus officinalis L.), oregano (Origanum vulgare L.), basil (Ocimum basilicum L.), tulsi (Ocimum tenuiflorum L.), garlic chives (Allium odorum L.), rue (Ruta graveolens L.), blue fenugreek (Trigonella caerulea (L.) Ser.), and big-root geranium (Geranium macrorrhizum L.). The yield of green mass and seeds was studied on the experimental field of the Belarusian State Agricultural Academy according to standard methods. A set of standard laboratory procedures made it possible to define the content of crude fat, while the fatty acid composition of seed lipids was studied by gas chromatography in extracts of methyl esters of fatty acids. The green mass yield was 150–280 c/ha, whereas the seed yield was 0.5–4.0 c/ha; the crude fat content was 1.15–3.37 and 1.62–9.81%, respectively. The fatty acid composition of seed lipids included caprylic, palmitic, stearic, oleic, linoleic, and α-linolenic acids. The highest content of polyunsaturated essential fatty acids represented by linoleic and α-linolenic acids was observed in oregano (86.74–87.27%), hyssop (76.41–85.96%), tulsi (85.67%), basil (72.52–80.72%), rue (78.04%), and blue fenugreek (72.96%). The specified yield and fatty acid composition provided a complete assessment of spices, herbs, and essential-oil plants with the prospect of their use as part of new functional products.

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Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds

Sachyuka

Feskova

Kovalenko

et al. 2022

Food Processing: Techniques and Technology

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Antioxidant activity of new varieties spicy-aromatic and essential-oil plants

Sachyuka,

Kovalenko,

Supichenko

et al. 2023

Vescì Nacyânalʹnaj akadèmìì navuk Belarusì. Seryâ agrarnyh navu

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Spicy-aromatic and essential-oil plants are among the most important food, technical and medicinal plants; their green mass, seeds and essential oils are used in various sectors of the economy. The purpose of the research was to study the indicators of antioxidant activity of the green mass of new varieties of spicy-aromatic and essential-oil plants. The research subjects were new regionalized varieties of oregano, hyssop officinalis, common basil, fine-flowered basil, fragrant onion, multi-tiered onion, fragrant rue, blue fenugreek, large-rhizome geranium and borage. The yield of green mass during flowering phase was studied in field experiments according to generally accepted methods. In laboratory experiments, the content of vitamin C and carotene was studied according to standard methods, content of polyphenolic compounds – according to method of calibration schedule based on a standard substance – rutin. As a result of field and laboratory studies, it has been determined that the yield of the green mass of the studied crops was 125–280 c/ha, vitamin C – 27.0–69.0 mg/100 g, carotene – 7.5–40.7 mg/kg, polyphenol compounds – 9.6–374.2 mg rutin/g. The studied spicy-aromatic and essential-oil plants in terms of antioxidant activity (content of polyphenol compounds) can be grouped into the following series: oregano > large-rhizome geranium > hyssop officinalis > basil > borage > fragrant rue > blue fenugreek > perennial onions. Among the varieties of oregano and hyssop, higher rates of antioxidant activity are noted in varieties with a more intense corolla color (rich pink – in oregano, blue – in hyssop). The results obtained on the yield of marketable products and antioxidant activity make it possible to more fully evaluate spicy-aromatic and essential-oil plants with the prospect of their use in various sectors of the economy, primarily in the development of functional products.

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Development of a methodology for assessing economically useful signs of hyssop

Sachivko,

Bosak

2024

Vestn. Novosib. gos. agrar. univ.

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Hyssop (Hyssopus officinalis L.) refers to valuable spicy-aromatic, essential oil and medicinal crops and is widely used in traditional and folk medicine, perfumery, cosmetology, cooking and food industry. The main directions of selection of hyssop are increasing productivity, obtaining forms adapted to industrial cultivation technology, resistance to pests and diseases, valuable chemical and biochemical composition, different terms of onset of economic suitability, honey productivity, zoning (suitability for cultivation in specific soil and climatic conditions). The article presents the results of studies on the evaluation of the breeding material of hyssop by a complex of economically useful morphological, morphometric and phenological traits, including a new zoned author’s variety of the Belarusian State Agricultural Academy Zaveya. As a result of the research, the methodology for testing the distinctiveness, uniformity and stability of hyssop has been improved, which makes it possible to optimize the breeding process of this crop and conduct an extended assessment of the identification of varieties during state variety testing. The national methodology for testing for distinctiveness, uniformity and stability provides an opportunity for breeders to pay attention to the relevant characteristic and distinctive features of hyssop, which will contribute to the effective conduct of further breeding work to create forms and varieties with various economically valuable properties.

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Using Indicators of the Essential Oils Composition to Identify the Variety

Cited by 3 publications

References 4 publications

Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds

Spices, Herbs, and Essential-Oil Plants: Yield and Fatty Acid Composition of Seeds

Antioxidant activity of new varieties spicy-aromatic and essential-oil plants

Development of a methodology for assessing economically useful signs of hyssop

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