Methyleugenol in Ocimum basilicum L. cv. Genovese Gigante

被引：66

作者：

Miele, M

Dondero, R

Ciarallo, G

Mazzei, M

机构：

[1] Univ Genoa, Dept Pharmaceut Sci, Pharmaceut Biotechnol Lab, I-16132 Genoa, Italy

[2] CBA, Plant Biotechnol Lab, I-16132 Genoa, Italy

[3] Univ Genoa, Dept Chem & Pharmaceut & Food Technol, I-16147 Genoa, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 01期

关键词：

Ocimum basilicum cv. Genovese Gigante; sweet basil; methyleugenol; eugenol; toxicity;

D O I：

10.1021/jf000865w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Ocimum basilicum cv. Genovese Gigante is the basil cultivar used the most in the production of a typical Italian sauce called pesto. The aromatic;atic composition of plants at different growth stages was determined. Plants from different areas of northwestern Italy were analyzed at 4 and 6 weeks after sowing and showed methyleugenol and eugenol as the main components. The content of these compounds was correlated with plant height rather than plant age. Particularly, methyleugenol was predominant in plants up to 10 cm in height, whereas eugenol was prevalent in taller plants. These results are important in the evaluation of risk to human health posed by dietary ingestion of methyleugenol contained in pesto.

引用

页码：517 / 521

页数：5

共 18 条

[1] COMPARATIVE INDUCTION OF UNSCHEDULED DNA-SYNTHESIS IN CULTURED RAT HEPATOCYTES BY ALLYLBENZENES AND THEIR 1'-HYDROXY METABOLITES [J].