Chemical profiling of Ocimum basilicum L. cultivated in Ligurian areas (Italy).

Regarding to the commercial use of culinary and medicinal herbs, quality control is becoming an increasingly important issue. Species belonging to the genus Ocimum L., sweet basil (Lamiaceae), are examples of plants that are difficult to distinguish on the basis of their leaf morphology, because of the wide range of leaf shapes within most species. Causes of this variation include hybridization among species and selection by humans often associated with the different uses of essential oils. At least six essential oil chemotypes are known to be present in O. basilicum. Since the environment affects the characteristic aroma for the same species cultivated in different places, we studied several samples of the most common Italian selection named “Genovese” grown in Ligurian basil cultivation areas. The analyses were carried out on fresh samples both by SPME and GC-MS. The gas chromatographic fingerprints of these samples were compared with those of the “Genovese” plants grown in different Italian regions (Piemonte, Umbria, Campania, Lazio) and in different countries (France, Israel), where the sweet basil “Genovese” is cultivated for industry and consumer’s needs. Trials were designed varying environment (open field, greenhouse) and soil (native soil, Ligurian soil).