Sweet basil (Ocimum basilicum L.) is an aromatic annual plant that has pharmaceutical properties and a culinary value. The essential oil components contained in basil leaves have antioxidant and antimicrobial activity. Selenium (Se) is an essential element for humans, and has an antioxidant and anticarcinogenic effect. Since healthful plant nutrients are more bioavailable than compounds contained in food supplements, the consumption of Se by humans can be increased by biofortification of fruiting and leafy vegetables. Further, Se appears to be effective in delaying fruit ripening and plant senescence, thus decreasing postharvest losses due to enhanced antioxidation. MATERIALS AND METHODS: We investigated the effect of Se addition on production and quality traits of Ocimum basilicum L. cv ‘Tigullio’. The experiments were conducted on sweet basil seedlings grown in greenhouse in hydroponics. Se was added to the nutrient solution as sodium selenate at different doses. In order to evaluated the growth, physiology and nutritional value of basil, the following parameters were determined at harvest time: plant biomass, antioxidant capacity, total phenols, rosmarinic acid, nitrate, macro- and micronutrients, total chlorophyll and total carotenoid. RESULTS: Leaf, stem and root selenium content increased by increasing the Se concentration in the nutrient solution. The rosmarinic acid content increased in basil plants treated with 1 and 4 mg Se L-1 Se if compared to control. Plant biomass and quality of product in general were unaffected by Se treatments. CONCLUSIONS: Se biofortification of basil allows to obtained basil leaves enriched in Se without decreasing the yield and the quality of the production. Our results suggest that the daily consumption of about 10 grams of basil enriched with 1-4 mg Se L-1 may provide a rational Se supplementation for human nutrition in accordance with the recommended dietary allowance (RDA) guidelines.
Increase of the nutritional value of sweet basil (Ocimum basilicum L.) by selenium fertilization
PUCCINELLI, MARTINA;MALORGIO, FERNANDO;MAGGINI, RITA;
2016-01-01
Abstract
Sweet basil (Ocimum basilicum L.) is an aromatic annual plant that has pharmaceutical properties and a culinary value. The essential oil components contained in basil leaves have antioxidant and antimicrobial activity. Selenium (Se) is an essential element for humans, and has an antioxidant and anticarcinogenic effect. Since healthful plant nutrients are more bioavailable than compounds contained in food supplements, the consumption of Se by humans can be increased by biofortification of fruiting and leafy vegetables. Further, Se appears to be effective in delaying fruit ripening and plant senescence, thus decreasing postharvest losses due to enhanced antioxidation. MATERIALS AND METHODS: We investigated the effect of Se addition on production and quality traits of Ocimum basilicum L. cv ‘Tigullio’. The experiments were conducted on sweet basil seedlings grown in greenhouse in hydroponics. Se was added to the nutrient solution as sodium selenate at different doses. In order to evaluated the growth, physiology and nutritional value of basil, the following parameters were determined at harvest time: plant biomass, antioxidant capacity, total phenols, rosmarinic acid, nitrate, macro- and micronutrients, total chlorophyll and total carotenoid. RESULTS: Leaf, stem and root selenium content increased by increasing the Se concentration in the nutrient solution. The rosmarinic acid content increased in basil plants treated with 1 and 4 mg Se L-1 Se if compared to control. Plant biomass and quality of product in general were unaffected by Se treatments. CONCLUSIONS: Se biofortification of basil allows to obtained basil leaves enriched in Se without decreasing the yield and the quality of the production. Our results suggest that the daily consumption of about 10 grams of basil enriched with 1-4 mg Se L-1 may provide a rational Se supplementation for human nutrition in accordance with the recommended dietary allowance (RDA) guidelines.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
