biotechnological research project morphological and biochemical diversity vietnameses basil ocimum sp germplasm under conventional production

VIETNAM GENERAL CONFEDERATION OF LABOUR TON DUC THANG UNIVERSITY FACULTY OF APPLIED SCIENCES Biotechnological Research Project MORPHOLOGICAL AND BIOCHEMICAL DIVERSITY VIETNAMESE'S B

VIETNAM GENERAL CONFEDERATION OF LABOUR

TON DUC THANG UNIVERSITY FACULTY OF APPLIED SCIENCES

Biotechnological Research Project

MORPHOLOGICAL AND BIOCHEMICAL DIVERSITY VIETNAMESE'S BASIL (OCIMUM SP.)

GERMPLASM UNDER CONVENTIONAL PRODUCTION

Advisor: Ph D PHAM THI THU HA

Student: VAN PHAM NHU NGOC

ID Number: 618H0045 Class: 18H60302 Course: 2018-2022

HO CHI MINH CITY, 2021

CONTENT LIST OF CONTENTS

CHAPTER 1 INTRODUCTION

LL Introduction 0.20.0 cece cee ee cee en eee cee cee ne eee ne eens te eee aeeeenaeeees

1.2 Matn objective 2.0.0.0 cee cee cee cee cee nee tee bee bee ee bee ee beeen nee nes

1.3 Signification 0 ——— ae

CHAPTER 2 OVERVIEW OF RESEARCH

2.1 Subsp€CIS Q.00 nee nee ee ee ee ee n KH Hs Hs Hs ke sa

2.2 DistrIbutlon c cà các 2n cee nets eee eee ee tenets eae eee ee teenies

2.3 Chemical components In basiÌ

2.4 Morphologtcal diversity ofbasil pÏants

2.5 Biochemical đIverSIty 2c cọ cọ cà cnn nhì ky kh kh 2

CHAPTER 3 MATERIALS AND METHODS

3.1 MaferlaÌs cọc nnn HE kh cee cee cee be eens tennessee eee ene eres

3.1.1 Plant materlaÌs cà 2S Sàn nà kh nh khe kh êy

3.1.2 EqulpmeIt c c2 c2 nàn này nà

3.2 I1 %Ắ%££ŸŸŸÝỲŸỲỸÝỲỄỲỲÝÍÁAẶ eee eae cee ane eenaee tenes veee

3.2.1 Morphological diversity 0.00.0 c0 ccc ce cee cee cee cee cee cee bee cen cence nes

3.2.1.1 Morphological variation for colour scale development

3.2.1.2 Morphological variation for y1eld traIts

3.2.2 Blochemical diversIfty cà Q2 cà cà Sàn kh ki ằ

3.2.2.1 PÏant extraction c cee cee 2Q nh nh kh nh yê

ll

3.2.2.2 Gas Chromatography Coupled To Continuous Mass Spectrometry 9

3.2.3 Cluster Analysis 0.0 0.000000 ccc cece eect eee terete ttre 10

CHAPTER 4 EXPECTED RESULTS II

4.1.1 Grouping basil by color seale TM

4.1.2 Groupins according to apronomic characteristIcs 1

4.1.3 Evaluate the biochemical diversity of basil varieties through GC/MS

¡"1 5= sa ob

4.1.4 Making a grouping diagram based on two 3.2.1.1 and 3.2.1.2 experiments,

evaluating the morphological diversity of basil varieties in Vietnam 11

4.2 Work plan 00.00 Lh

CHAPTER 5: CONCLUSIONS AND RECOMMENDATIONS 12

GC/MS

EO

DNA

IV

ABBREVIATIONS

Gas Chromatography Coupled To Continuous Mass Spectrometry Essential Oil

Deoxyribonucleic acid

CHAPTER 1 INTRODUCTION 1.1 Introduction

Common basil (Ocimum basilicum L.) 1s one of the most essential aromatic perennial herbs belonging to the Lamiaceae (Labiatae) family (Pistelli et al 2020; Ha et al., 2021) It comprises around 150 species of herbs and shrubs from the tropical and subtropical regions

of Asia, Africa, and Central and South America (Barley et al., 1924) However, most of their taxa are essentially based on leaf morphology and color, which frequently depend on

environmental conditions ( Gautam et al., 2009) For instance, leaves of the best-known

species, O basilicum, and of its close relatives vary from small and ligniform to large and round and colors vary from yellow-green to grey-green, to red, or to almost black Different species and forms of Octmum species vary in growth habit, color, and aromatic composition, making the true botanical identity of basil difficult (Chavan and Nikam, 1982)

Several types of basil essential oils produced from different cultivars or chemotypes of

O basilicum are of considerable importance in the international trade market (Avetisyan et al., 2017) Essential oils extracted from Ocimum have been reported to possess interesting therapeutic and biological properties by various researchers from the world over There are significant differences in the chemical composition and amounts and kinds of aromatic

components in the essential oils of basil depending on the species/variety and environmental conditions of the cultivation locations (Mehta and Mehta,1943) The differences in the oil composition could be due to several factors such as climatic conditions, geographical

locations, stage of development, processing of plant material, extraction method, drying, and storage conditions The Reunion type from Comoro Islands, Thailand, Madagascar, and

Vietnam is characterized by its high concentrations of methyl chavicol (Dambolena et al.,

2010)

The still existing uncertainty in the classification within the genus depends on the fact that species identification relies on morphological characters whose expression is known to

be affected by developmental and environmental factors (Carovic-Stanko et al., 2011) To assist in classification a system of standardized descriptors based on volatile oil has been

proposed by Lawrence (1993) and Grayer et al (1996) that classified the different basil

chemotypes based on the prevalent aromatic compound or the components major than 20%, respectively Thus, a chemotaxonomic approach based on the essential oil composition of O hasilicum generates several discussions among experts ( Javanmardi et al., 2002)

However, research on basil plants has not recetved much attention in Vietnam, although they contain many good biochemical properties Since cinnamon in Vietnam has not been

studied much about the diversity of phenotypes and biochemical characteristics Therefore, morphological, and chemical traits as characterization features for Genbank accessions can be used in breeding programs in Vietnam

1.2 Main objective

The purpose of this study is to classify basil varieties by morphology in Vietnam And use gas chromatography-mass spectrometry (GC-MS) to detect compounds in basil, thereby showing the biochemical diversity of basil varieties found in Vietnam

1.3 Signification

— Expanding knowledge on the morphological and biochemical diversity of basil plants

— Investigation of compounds present in different varieties of basil

— The diversity of plant genetic resources provides the opportunity for plant breeders to

develop new and improved cultivars with desirable characteristics, including traits

preferred by farmers (potential high yield, large seeds, etc.) and traits preferred by the

breeder (pest resistance and photosensitivity, etc.)

This relationship will be considered in current breeding programs to select cultivars with high health-promoting properties

CHAPTER 2, OVERVIEW OF RESEARCH

2.1 Distribution

The genus Ocimum belongs to the mint family (Lamiaceae), the name may be derived from ozo, ozein means fragrant, related to the subtle aroma of the plants of this genus; or because of the word okimon, okys means fast, fast because these trees grow very fast (Van Chi Vo, 2004) There are about 150 species, distributed mainly in tropical Africa and South America Holy basil is an ancient Asian tropical plant, scattered in China, Laos, and Thailand for medicinal and spice purposes

In Vietnam, the new basil is grown only in family gardens or traditional medical

treatment facilities The plant prefers hot and humid tropical climates; the annual average temperature is about 25 - 30°C; rainfall 1800 - 2600 mm/year In the high mountains with a subtropical and slightly cold climate, it is not grown (Van Chi Vo, 2004)

In Vietnam, the genus Ocimum has 4 species:

* Ocimum americanum L - Wild basil, American basil in Hanoi and Cam Ranh area, Khanh Hoa province

* Ocimum basilicum L from Ha Giang, Hanoi, Thua Thien Hue, Ninh Thuan, Ho Chi Minh City, and Long An, and they are also grown in many places

* Ocimum gratissimum L - White basil, large leaves In our country, there are

encounters from Ha Giang, Son La, Lang Son, Phu Tho, Vinh Phuc, and Hanoi to Ho Chi

Minh City

* Ocimum sanctum L (other name O tenuiflorum L.) - Perfume purple, E purple, E red,

E forest In our country, there are meetings from Hoa Binh, Bac Giang, Hanoi, Ninh Binh to Khanh Hoa, Ninh Thuan, Ho Chi Minh City to An Giang, and they are also grown in many places

2.2 Chemical components in basil

Based solely on chemical composition, many characterizations have been proposed

(Bernhardt et al., 2014; da Costa et al., 2015; Grayer et al., 1996; Marotti et al., 1996; Telci et al., 2006) These characterizations are based on the prevalence of one or more chemical

compounds in the oil above a fixed threshold The majority of researchers take into ac- count compounds present in concentrations higher than 10% (Carovic- Stanko et al., 2010; Liber et al., 2011) or 20% of the essential oil (Grayer et al., 1996; Labra et al., 2004) Different

chemotypes have also been classified based on their geographical origin, each with a specific chemical composition The European chemotype (Italy, France, Bulgaria) is characterized by linalool and methyl chavicol (estragole), as its main compounds The Tropical chemotype is rich in trans-methyl cinnamate and originates from India, Guatemala, and Pakistan The

Reunion chemotype from Thailand, Madagascar, and Vietnam have high concentrations of methyl chavicol, while the chemotype from Russia and North Africa is eugenol-rich (Vernin and Metzger, 1984)

Several essential oils and aroma compounds found in different basil lines, methyl

chavicol, methyl cinnamate, citral, eugenol, linalool, and camphor are traded in the

international essential oil markets (CalHn-SInchez et al., 2012) The content and chemical composition of the Basil essential oil have been the subject of many studies The yield from different plant parts varies between 0.2-1.9% with the main components being linalool,

methyl chavicol, eugenol, and methyl cinnamate, as well as 1,8-cineole, methyl eugenol,

geraniol, geranial, neral, and a-bergamotene (Marotti et al.,1996; Labra et al., 2004; Sakkas and Papadopoulou, 2017)

The essential oil of O basilicum obtained by distillation is used in several food products

as a flavoring agent and is also used in perfumery thanks to its aromatic characteristics It contains cineol, pinene, methyl chavicol, d-camphor, and octmene (Eltohami, 1997) The major aroma constituents of basil are 3,7-dimethyl-1,6-octadien-3-ol (linalool; 3.94 mg/g), 1- allyl-4methoxy benzene (estragole; 2.03 mg/g), methyl cinnamate (1.28 mg/g), 4-allyl-2- methoxyphenol (eugenol; 0.896 mg/g), and 1,8-cineole (0.288 mg/g) (Lee et al., 2005)

The chemical composition of O basilicum essential oil (EO) differs according to the season These essential oils have oxygenated monoterpenes (60.768.9%), followed by

sesquiterpene hydrocarbons (16.024.3%) and oxygenated sesquiterpenes (12.014.4%).'

Around 29 compounds representing 98.099.7% of the oil composition have been reported by Hussain et al.' Linalool is the main constituent of essential oils (56.760.6%), followed by epi- a-cadinol (8.61.4%), a-bergamotene (7.49.2%), y-cadinene (3.35.4%), germacrene D

(1.13.3%), and camphor (1.13.1%) In addition, components like methylchavikol,

methylcinnamat, linolen, eugenol, camphor, cis-geraniol, 1,8-cineole, a-bergamotene, B-

caryophyllene, germacrene D, y-cadinene, epi-a-cadinol, and viridiflorol have been reported

as important components (Tomaino et al., 2010)

2.3 Morphological diversity of basil plants

The large morphological variations in the wide range of annual and perennial herbs and shrubs in the genus Ocimum (Carovié-Stanko et al., 2010; Simon et al., 1990) are mainly due

to geographic differences, polyploidy, interspecific hybridization, and generic description changes (Nurzynska-Wierdak, 2007; Paton et al., 1999) Basils vary in many characteristics including vigor, shape, plant height, branching, pubescence, leaf size, leaf shape, leaf texture, leaf color, leaf dimension, plant color, flower color, flowering time, flavor, and aroma

(Marotti et al., 1996; Morales et al., 1993; Simon et al., 1990, 1999; Singh et al., 2002)

recognizes more than 150 species in the genus However, most of their taxa are essentially based on leaf morphology and color, which frequently depend on environmental conditions For instance, leaves of the best-known species, Ocimum basilicum, and of its close relatives vary from small and uniform to large and round and colors vary from yellow-green to grey- green, to red, or to almost black More recently, (Paton et al., 1999) proposed that only 65 species of Ocimum should be retained and that other attributions should be considered

synonyms or false attribution

2.4, Biochemical diversity

Genotype characterization based on the chemical constitution of the essential oil has been used in several cultures such as Zingiber officinale (Liber et al., 2011) and Hyptis

suaveolens (Azevedo et al., 2002), including plants of the genus Octmum, with emphasis on

O basilicum (Telci et al., 2006) Several studies assessing the chemical composition of 18 basil essential oils observed that the samples were distributed into seven distinct types, each one presenting as the major volatile compound among the following: linalool, methy]

cinnamate, methyl cinnamate/linalool, methyl eugenol, citral, methyl chavicol (estragole), and methyl chavicol/citral

The chemical characterization of 38 basil genotypes resulted in seven groups: linalool (19-73%); linalool/eugenol (28-66% linalool and 5-29% eugenol); methyl chavicol (20-72% methyl chavicol); methyl chavicol/linalool (8-29% methyl chavicol and 8-53% linalool);

methyl eugenol/linalool (two accessions with 37% and 91% methyl eugenol and 60% and 15% linalool); methyl cinnamate/linalool (9.7% methyl cinnamate and 31% Iinalool); and bergamotene (one accession with bergamotene as the major constituent) (Zheljazkov et al.,

2008)

A study by Marotti et al (1996) showed that the EO content in herbs of 10 Italian basil cultivars ranged from 0.3 to 0.8 % In a large study on 270 basil accessions in Germany, oil content varied from trace to 2.65 % A basil from Fiji has EO content only 0.2 % (dominant compounds: linalool 22.3 %, methyleugenol 24.7 % and methylcinnamate 23.6 %) Basil originated from Cuba has a much higher EO content of 1.9-2.5 % (dominant compounds: methylchavicol 66.8 %, 1,8-cineole 5.4 % and linalool 5.0 %), while basil from Burkina Faso has oil content of 0.7-1.8 % (dominant compounds: 1,8-cineole 60.2 %, a-terpineol 6.5 % and B-pinene 5.7 %4) (Keita et al., 2000)