Can Ocimum basilicum L. and Ocimum tenuiflorum L. in vitro culture be a potential source of secondary metabolites?

Karuppiah Bhuvaneshwari, Ananda Gokulanathan, Malayandi Jayanthi, Vaithiyanathan Govindasamy, Luigi Milella, Sungyoung Lee, Deok Chun Yang, Shanmugam Girija

文献索引：Food Chem. 194 , 55-60, (2015)

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摘要

In this study Ocimum basilicum L. (OB) and Ocimum tenuiflorum L. (OT) in vitro culture standardisation for increasing eugenol distribution, in comparison to their respective field grown parts was carried out. Eugenol was quantified using an optimised HPLC method and its relation with the total phenolic content (TPC) was measured. In vitro grown leaves and somatic embryos, of both OB and OT were found to contain similar quantities of eugenol (85μg/g approximately), higher than OB and OT field-grown leaves (30.2μg/g and 25.1μg/g respectively). It was also determined that in vitro grown leaves were richer in TPC than the field-grown intact organs. Results demonstrated the prominence of in vitro cultures for eugenol extraction. This study underlines that important food flavouring metabolites (e.g. vanillin, vanillic acids) might be produced, via the eugenol pathway, in Ocimum species that may be a good potential source of eugenol.Copyright © 2015. Published by Elsevier Ltd.