Abstract Purple basil is one of the most important morphological varieties of basil. The present study aims to determine the changes in the essential oil composition and specific phenolic acid contents of purple basil in response to the increased temperature and CO2 levels. The plants were grown at two temperature levels (26/16 °C and 29/19 °C) and four different CO2 concentrations (400, 600, 800, and 1000 ppm). The essential oils were obtained by Clevenger apparatus and the essential oil compositions were determined using GC and GC/MS. Moreover, the concentrations of three important phenolic acid contents (mg/kg) were determined using HPLC. In the present study, it was determined that the main components of local Arapgir landrace of Turkish’s purple basil were methyl (Z)-cinnamate and linalool, and it is classified in the methyl (Z)-cinnamate/linalool group of Turkish Basil. Comparing different temperatures and CO2 concentrations, it was determined that the temperature increased total phenylpropanoid content. However, whereas the methylcinnamate didn’t change significantly with temperature, the linalool content was found to be higher at lower temperatures. In both temperature conditions, total phenylpropanoid content was found to be the highest in control CO2 concentration (400 ppm), and it showed regular decrease until 800 ppm. However, linalool increased regularly until 800 ppm. The highest data in rosmarinic and caffeic acids yields were obtained at lower temperatures, while there weren’t regular trends in CO2 concentrations. In the present study, it was determined that the components of basil might change depending on the temperature and CO2 concentrations.

中文翻译：

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二氧化碳和温度对紫罗勒（Ocimum basilicum L.）精油成分的影响

摘要 紫罗勒是罗勒最重要的形态品种之一。本研究旨在确定紫罗勒的精油成分和特定酚酸含量随温度和 CO2 水平升高而发生的变化。植物在两种温度水平（26/16 °C 和 29/19 °C）和四种不同的 CO2 浓度（400、600、800 和 1000 ppm）下生长。精油由 Clevenger 仪器获得，精油成分采用 GC 和 GC/MS 测定。此外，三种重要的酚酸含量 (mg/kg) 的浓度是使用 HPLC 确定的。在本研究中，确定土耳其紫罗勒当地 Arapgir 地方品种的主要成分是 (Z)-肉桂酸甲酯和芳樟醇，它属于土耳其罗勒的 (Z)-肉桂酸甲酯/芳樟醇组。比较不同的温度和 CO2 浓度，确定温度增加了总苯丙烷含量。然而，尽管肉桂酸甲酯没有随温度发生显着变化，但发现芳樟醇含量在较低温度下较高。在这两种温度条件下，发现总苯丙烷含量在对照 CO2 浓度 (400 ppm) 中最高，并且在 800 ppm 之前显示出有规律的下降。然而，芳樟醇有规律地增加直到 800 ppm。迷迭香酸和咖啡酸产量的最高数据是在较低温度下获得的，而 CO2 浓度没有规律的趋势。在目前的研究中，