• Horticultural Science & Technology
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• v.19 no.1
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• pp.81-86
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• 2001

This experiment was carried out to investigate watering with relation to growth, quality and yield of essential oil in sweet basil. The degree of water stress was taken as amount of watering. D1 was watered with 25mL for 2 weeks and 30mL from 4 to 5 weeks after planting in Wagner pot (1/20000a, ${\phi}24cm$). As this, 75mL and 90mL, 225mL and 270mL, and 675mL and 810mL were watered in D2, D3, and D4 treatment respectively. DFT was set up as water stress was not inflicted. The growth of basil in D3 and D4 was better than that of others, in which root activity was as much twice as that of D1. Essential oil of D1 was recorded the lowest content as 0.33%. The result of proline content, peroxidase activity, photosynthesis, stomatal conductance and stomatal resistance were proved D1 to be stressed. This treatment consequently increased the content of essential oil. In consideration of growth and essential oil content, D3 treatment was highest as 47.37mg in oil production per plant. Finally, D3 watered with 225mL for 2 weeks and 275mL from 4 to 5 weeks after planting could be selected on the purpose of both plant growth and essential oil production. Essential oil content of sweet basil was increased in response to water stress. For increase of essential oil yield, oil synthesis could be raised by giving water stress just before harvesting.

• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.28-32
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• 1998

This study was conducted to determine mineral contents and anti oxidative activity of some herb plants cultivated in Korea. Herb plants contained various amount of mineral substances. Borage and chicory were abundant in calcium, and coriander and comfrey contained higher amount of iron compared with other herb plants. Potassium was found high in comfrey, borage and parsley. Strong antioxidative activity measured on MeOH extracts of herb plants using DPPH method was observed from spearmint, sweet basil, which was as strong as synthetic antioxidant, BHA and natural antioxidant, tocopherol.

• Journal of Plant Biotechnology
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• v.4 no.4
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• pp.179-181
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• 2002

Nodal explants of Ocimum basilicum L. (Sweet basil, Lamiaceae), showed shoot proliferation after 7-10 days on MS media containing 1.5 mg/L kinetin. In vitro flowering was achieved from 90% of the shootlets which were sub cultured on a half strength MS media fortified with 5 mg/L BAP and 1 mg/L IAA. Cytokinin alone or in combination with $CA_3$and NAA resulted in shoot proliferation only. For rooting the plantlets were subcultured on MS basal medium supplemented with 3 mg/L NAA and rootlets emerged after 10 days of incubation. The survival percentage of transplanted plantlets was 70%.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.38-46
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• 2006

The purpose of this study was to analyze the flavors of four fresh herbs(rosemary, basil, applemint, and majoram) and when they are fried, boiled, baked, and microwaved. Among the 18 flavors in rosemary, 37.40% was composed of ${\alpha}$-pinene(flavor of refreshing pine). The next highest composition of rosemary was 1,8-ci-neole(fresh, cool, sweet flavor) with 23.34%. In basil, 1,8-cineol had the most composition with 32.9%, and next was 3-hexen-1-ol(delicate floral fragrance) with 20.6%. When it was boiled, it barely had loss and when it was fired, only 10% of its flavor was left. Trans-${\beta}$-ocimene(camphoraceous and pine-like flavor) composed applemint with 16.66% and ${\beta}$-pinene(dry-woody and resinous-piney flavor) with 12.99%. Majoram was composed with 21 differrent flavors, 18.80% was composed of sabinene(spicy, woody-herbaceous flavor) and ${\gamma}$-terpine(citrusy flavor) composed 15.61% of majoram. Majoram had more flavor left when cooked compared to other herbs. In conclusion, rosemary and majoram had the most stability than other herbs, and boiling and baking left more flavor than frying them.

• CELLMED
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• v.2 no.1
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• pp.3.1-3.5
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• 2012

Ocimum basilicum belongs to the family Lamiaceae and can be found in tropical Asia, Africa, Central America and South America. It is widely cultivated commercially as a condiment or for the production of essential oil. In this review, this plant is accredited with important effects on health, in addition to being a condiment. In folk medicine it is used to treat vomiting, intestinal colic and diarrhea, menstrual pains and to improve kidney function. Some studies have demonstrated that it can be used for the treatment of hyperlipidemia and also that it has antioxidant, neuroprotective, anti-inflammatory and vasodilator properties as well as hepatoprotective effects. In view of its broad range of effects, further studies should be conducted to ascertain the possible use of this plant in clinical trials, not only for prevention but also as an adjuvant in the treatment of different diseases.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.651-661
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• 1996

Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.15 no.10
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• pp.3708-3728
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• 2021

Indian herbal plants are used in agriculture and in the food, cosmetics, and pharmaceutical industries. Laboratory-based tests are routinely used to identify and classify similar herb species by analyzing their internal cell structures. In this paper, we have applied computer vision techniques to do the same. The original leaf image was preprocessed using the Chan-Vese active contour segmentation algorithm to efface the background from the image by setting the contraction bias as (v) -1 and smoothing factor (µ) as 0.5, and bringing the initial contour close to the image boundary. Thereafter the segmented grayscale image was fed to a leaky capacitance fired neuron model (LCFN), which differentiates between similar herbs by combining different groups of pixels in the leaf image. The LFCN's decay constant (f), decay constant (g) and threshold (h) parameters were empirically assigned as 0.7, 0.6 and h=18 to generate the 1D feature vector. The LCFN time sequence identified the internal leaf structure at different iterations. Our proposed framework was tested against newly collected herbal species of natural images, geometrically variant images in terms of size, orientation and position. The 1D sequence and shape features of aloe, betel, Indian borage, bittergourd, grape, insulin herb, guava, mango, nilavembu, nithiyakalyani, sweet basil and pomegranate were fed into the 5-fold Bayesian regularization neural network (BRNN), K-nearest neighbors (KNN), support vector machine (SVM), and ensemble classifier to obtain the highest classification accuracy of 91.19%.