QUALITATIVE PARAMETERS OF LESS GROWN BASILS DEPENDING ON NUTRITION IN THE FORM OF SELENIUM

Abstract

Basil is one of the most used spices in Slovakia. Selenium is an essential element for normal growth and development of the organism and because Slovak soils are poor in this element, the various ways of this antioxidant increasing in the food chain is being sought. Selenisation is one of them to force selenium increasing. On the other hand there is need to control influence of selenisation on other important quantitative and qualitative parameters, because of possibility of their inhibition or decreasing. The aim of the work was to evaluate changes in the content of selected antioxidants in lesser known opal bases ('Purple Ruffles' and 'Red Rubin´) as well as in Ocimum tenuiflorum - Tulsi depending on nutrition in the form of selenium. Antioxidant values in selected basils were compared in dependence on the selenium fertilization, two terms of harvest and morphological variability, also with the values of ´Dark Green´ variety, which is in conditions of the Slovakia well known and wide spread grown. Small-scale field experiment was carried out at the Department of Vegetable Production, Slovak University of Agriculture in Nitra, 2016. Selenium was applied foliar at a dose of 50 mg Se / m2 in the form of sodium selenate. In two harvests selected qualitative parameters were evaluated. In terms of quality, the content of essential oils was determined by steam distillation, chlorophyll a and b spectrophotometrically. Statistical methods were used for statistical evaluation by the help of Statgraphics Centurion XVII (StatPoint Inc. USA), with multifactor analysis of variance (ANOVA) and LSD test. There wasn´t found negative effect of selenisation on the content of chlorophylls a and b, on the contrary in some case the content of chlorophylls was increased after selenisation. The content of essential oil in opal varieties of basil ranged from 0.14 to 0.60 % for both harvests, for green basils from 0.12 ('Dark Green') to 0.50 % (Tulsi). The values of the control and selenised variant in essential oils did not differ significantly what was also confirmed by the statistical analysis. A comprehensive evaluation of all results has confirmed that selenium biofortification at chosen dose did not decrease other antioxidants in the basil and promote the increase in the content of the other monitored antioxidants in selected basils.

Keywords

• basil,selenium,chlorophyll

References

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