Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages
Microgreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted f...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/8/1/71 |
| _version_ | 1827665270321184768 |
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| author | Rosanna Dimita Samar Min Allah Andrea Luvisi Davide Greco Luigi De Bellis Rita Accogli Carlo Mininni Carmine Negro |
| author_facet | Rosanna Dimita Samar Min Allah Andrea Luvisi Davide Greco Luigi De Bellis Rita Accogli Carlo Mininni Carmine Negro |
| author_sort | Rosanna Dimita |
| collection | DOAJ |
| description | Microgreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted from whole fresh leaves of two Chinese basil varieties (<i>Perilla frutescens</i> var. <i>frutescens</i> and var. <i>crispa</i>) at the microgreens stage; to show that the emission is microgreens specific we tested whether this capacity remains during subsequent growth of the plants. We found differences between the VOCs produced by the leaves of the two varieties at the microgreens stage and significantly reduced emission after development (additional four weeks of growth) particularly for the green variety (var. <i>frutescens</i>). The main volatiles emitted by whole leaves were D-Limonene for the red variety (<i>crispa</i>) and 2-Hexanoylfuran for the green one. In addition, the total phenolic content (TPC) and antioxidant power increase in adult leaves. These results clearly indicate that the particular smell of microgreens Perilla leaves depends on the specific variety and is not related to the amount of total phenols or antioxidant capacity of the leaves. |
| first_indexed | 2024-03-10T01:22:04Z |
| format | Article |
| id | doaj.art-89618b51e63d4064b4a8d11d19c5f6fb |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T01:22:04Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-89618b51e63d4064b4a8d11d19c5f6fb2023-11-23T13:58:08ZengMDPI AGHorticulturae2311-75242022-01-01817110.3390/horticulturae8010071Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature StagesRosanna Dimita0Samar Min Allah1Andrea Luvisi2Davide Greco3Luigi De Bellis4Rita Accogli5Carlo Mininni6Carmine Negro7Department of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyDepartment of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyDepartment of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyDepartment of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyDepartment of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyDepartment of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyOrtogourmet Società Agricola Srl, S.C. 14 Madonna delle Grazie, 74014 Laterza, ItalyDepartment of Biological and Environmental Science and Technologies (DiSTeBA), University of Salento, 73100 Lecce, ItalyMicrogreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted from whole fresh leaves of two Chinese basil varieties (<i>Perilla frutescens</i> var. <i>frutescens</i> and var. <i>crispa</i>) at the microgreens stage; to show that the emission is microgreens specific we tested whether this capacity remains during subsequent growth of the plants. We found differences between the VOCs produced by the leaves of the two varieties at the microgreens stage and significantly reduced emission after development (additional four weeks of growth) particularly for the green variety (var. <i>frutescens</i>). The main volatiles emitted by whole leaves were D-Limonene for the red variety (<i>crispa</i>) and 2-Hexanoylfuran for the green one. In addition, the total phenolic content (TPC) and antioxidant power increase in adult leaves. These results clearly indicate that the particular smell of microgreens Perilla leaves depends on the specific variety and is not related to the amount of total phenols or antioxidant capacity of the leaves.https://www.mdpi.com/2311-7524/8/1/71VOCsChinese basilshisoantioxidant poweraromatic profile |
| spellingShingle | Rosanna Dimita Samar Min Allah Andrea Luvisi Davide Greco Luigi De Bellis Rita Accogli Carlo Mininni Carmine Negro Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages Horticulturae VOCs Chinese basil shiso antioxidant power aromatic profile |
| title | Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages |
| title_full | Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages |
| title_fullStr | Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages |
| title_full_unstemmed | Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages |
| title_short | Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages |
| title_sort | volatile compounds and total phenolic content of i perilla frutescens i at microgreens and mature stages |
| topic | VOCs Chinese basil shiso antioxidant power aromatic profile |
| url | https://www.mdpi.com/2311-7524/8/1/71 |
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