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Selective extraction of high-value phenolic compounds from distillation wastewater of basil (Ocimum basilicum L.) by pressurized liquid extraction.
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During the essential oil steam distillation from aromatic herbs, huge amounts of distillation wastewaters (DWWs) are generated. These by-products represent an exceptionally rich source of phenolic compounds such as rosmarinic acid (RA) and caffeic acid (CA). Herein, the alternative use of dried
Effects of three AM fungi on growth, distribution of glandular hairs, and essential oil production in Ocimum basilicum L. var. Genovese.
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The essential oils of basil are widely used in the cosmetic, pharmaceutical, food, and flavoring industries. Little is known about the potential of arbuscular mycorrhizal (AM) fungi to affect their production in this aromatic plant. The effects of colonization by three AM fungi, Glomus mosseae BEG
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