Ocimum basilicum, commonly known as sweet basil, has been wildly used as a cooking spice with several health beneficial properties. Commercial organic and conventional sweet basil samples were characterized by principal component analysis (PCA) of their chromatographic and FIMS spectrometric fingerprints. The results indicated that HPLC and FIMS fingerprints combined with PCA can effectively differentiate the organic and conventional sweet basil samples. The FIMS technique provided a rapid test and could be used for possible high-throughput applications, while HPLC fingerprint technique provided more detailed information about the chemical compositions but required longer analytical time. The two techniques may be utilized in determinating spices adulteration.

HPLC and flow-injection mass spectrometric (FIMS) fingerprinting combined with PCA in differentiating organic and conventional sweet basil leaves

248th National Meeting (2014)

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