AccuTOF TM with DART TM
Flavones and Flavor Components in Two
Basil Leaf Chemotypes
The chemical composition of herbs and spices can vary
dramatically between different species and different
growing conditions. Herbs grown under different
conditions that have different essential oil compositions
are referred to as chemotypes.
Basil is an herb that has widely varying chemotypes1,2.
The difference between basil leaves from two different
sources was easily observed by using DART. A leaf from
a basil plant purchased at a grocery store was compared
with a leaf from a Vietnamese restaurant. A small
particle from each leaf was analyzed placed in front of
the DART source. Mass spectra were obtained within
seconds. Elemental compositions were confirmed by
exact masses and accurate isotopic abundance
measurements.
1
2
6
5
3
100
The resulting mass spectra (Figure 1) show dramatic
differences between the two leaves. The basil leaf from
the Vietnamese restaurant has a pleasing licorice-like
flavor and a fragrant licorice-and-lemon aroma whereas
the grocery store basil has a very mild clove flavor and a
weak aroma. Both leaves contain terpenes and
sesquiterpenes. The mass spectrum of the restaurant
basil leaf (top figure) shows an abundant estragole
(methyl chavicol, or p-allyl anisole) peak and a smaller
citral peak. The grocery-store basil shows a weak
eugenol peak. Furthermore, the restaurant basil leaf
shows an abundance of hydroxymethoxyflavones.
Flavones and related compounds are of interest because
of possible antioxidant activity or other health benefits3,4.
The grocery store basil shows only weak peaks for these
compounds.
150
200
8
250
300
350
400
450
500
m/z
1
Grocery store basil
5
4
100
Vietnamese
restaurant basil
7
150
6 7
200
250
300
350
400
450
500
m/z
1.
2.
3.
4.
C10H16 (pinene, terpinine)
C10H12O (methylchavicol)
C10H16O (citral)
C10H12O2 (eugenol)
5. C15H24 (sesquiterpenes)
6. Hydroxytrimethoxyflavone
7. Dihydroxytrimethoxyflavone
8. Hydroxytetramethoxyflavone
Figure 1. DART analysis of two different basil leaves.
Conclusion
DART can rapidly detect flavor components and
antioxidants in herbs and spices and can be used to
discriminate between different chemotypes.
MS-0601A
References
1
http://www.plantphysiol.org/cgi/content/full/136/3/
3724
2
http://www.hort.purdue.edu/newcrop/CropFactSheets/
basil.html
3
http://www.hort.purdue.edu/newcrop/ncnu02/pdf/
juliani.pdf
4
http://lpi.oregonstate.edu/infocenter/phytochemicals/
flavonoids/index.html
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