Abstract：
:Basil (Ocimum basilicum) from the Lamiaceae family is among the most important medicinal plants, and its seed fatty acid (FA) composition and quantity affects its nutritional and health values. It was hypothesized basil species and geographical properties significantly affect seed FA composition and quantity, which has not been previously investigated, to our knowledge. The collected seeds of the 18 basil populations were planted in a farmer's field, and the seed saturated (palmitic and stearic) and unsaturated (oleic, linoleic, and linolenic) FA were determined. Shiraz1 (14.7%) and Mobarakeh (5.1%) had the highest and the least rates of total FA, respectively. The populations were significantly different in terms of saturated FA ranging from 10.73% (Ardestan) to 13.51% (Bid Zard). However, the seed unsaturated FA (expect linoleic acid) were not significantly different from each other (average = 87.27%). Basil species and geographical properties significantly affected basil saturated FA and just unsaturated linoleic acid.
journal_name
Food Chemjournal_title
Food chemistryauthors
Mostafavi S,Asadi-Gharneh HA,Miransari Mdoi
10.1016/j.foodchem.2018.10.027subject
Has Abstractpub_date
2019-03-15 00:00:00pages
700-706eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31792-8journal_volume
276pub_type
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