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

Year 2018, Volume: 2 Issue: 2, 164 - 170, 08.12.2018

İvana Mezeyova Alžbeta Hegedűsová Ondrej Hegedűs Ján Farkaš Miroslav šlosár

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

• Barbosa, L. N., Alves, F. C., Andrade, B.F., Albano, M., Castilho, I.G., Rall, V.L., Athavde, N.B., Delbem, N.L., Roça, R.O., Fernandes, A. 2014. Effects of Ocimum basilicum Linn essential oil and sodium hexametaphosphate on the shelf life of fresh chicken sausage. J Food Prot 77:981–986
• Dou, H., Niu, G., Masabni, J. G., 2018. Responses of Sweet Basil to Different Daily Light Integrals in Photosynthesis, Morphology, Yield, and Nutritional Quality, HortScience: a publication of the American Society for Horticultural Science 53(4):496-503
• Ducsay L., Ložek O, Marček M., Varga P., 2010. Produkčné prihnojovanie ozimnej pšenice selénom. In Zborník z vedeckej konferencie: 66 Pestovateľské technológie a ich význam pre prax. Piešťany : Centrum výskumu rastlinnej výroby, pp. 19–23. ISBN 978–80–89417–24–7.
• Finley J. W., 2007. Increased intakes of selenium enriched foods may benefit human health. In Journal of the Science of Food and Agriculture [online], vol. 87, no. 9, pp. 1620–1629 [cit. 2017–03–02]. ISSN 1097–0010.
• Gaio, I., Saggiorato, A. G., Treichel, G., Astolfi, V., Cichoski, A., Cardoso, R., Toniazzo, G., Valduga, E. 2014. Antibacterial activity of basil essential oil (Ocimum basilicum L.) in Italian-type sausage, Journal für Verbraucherschutz und Lebensmittelsicherheit
• Gajendiran, A., Thangaraman, V., Thangamani, S., Ravi, D., 2016. Antimicrobial, Antioxidant And Anticancer Screening Of Ocimum Basilicum Seeds. Bulletin of Pharmaceutical Research 2016;6(3):114-9
• Ghasemi, Y., Ghasemi, K., Pirdashti, H., Asgharzadeh, R., 2016. Effect of Selenium Enrichment on the Growth, Photosynthesis and Mineral Nutrition of Broccoli, Not Sci Biol, 8(2), Print ISSN 2067-3205
• Hegedűs, O., Hegedűsová, A., Jakabová, S., Valšíková, M., Vargová, A., Tóth, T., 2010. Zmeny obsahu selénu počas konzervárenského spracovania zeleniny. In Potravinárstvovol. 4, supplement, pp. 281–290 [cit. 2017–03–26]. ISSN 1337–0960. Hegedűsová A., Mezeyová I., Andrejiová A., 2015. Metódy stanovenia vybraných biologicky aktívnych látok (Determination methods of selected biologically active substances). Nitra, Slovakia : Slovak University of Agriculture in Nitra, 72 p. ISBN 978-80-552-1420-7
• Ijaz, A. 2008, Food Chemistry Chemical Composition , Antioxidant and Antimicrobial Activities of Basil ( Ocimum Basilicum ) Essential Oils Depends on Seasonal Variations, vol. 108, pp. 986–95
• Jakabová S., Hegedűs O., Hegedűsová A., 2009. Vplyv agronomickej biofortifikácie na obsah selénu v hrachu siatom (Pisum sativum L.) In Acta fytotechnica et zootechnica, Special volume 2009. pp. 246 – 253
• Khalid, A. K., Amer, H. M., Wahba, H. E., Hendawy, S. F., Abd El-Razik, T. M., 2017. Selenium to Improve Growth Characters, Photosynthetic Pigments and Essential Oil Composition of Chives Varieties. Asian Journal of Crop Science, 9: 92-99.
• Kopsell, D. A., Sams, C. E., Barickman, T. C., Deyton, D. E., 2009. Selenization of Basil and Cilantro through Foliar Applications of Selenate-Selenium and Selenite-Selenium, HortScience, vol. 44, no. 2, pp. 438–42.
• Koroch, A. R. Simon, J. E., Juliani, H. R., 2017. Essential oil composition of purple basils, their reverted green varieties (Ocimum basilicum) and their associated biological activity, Industrial Crops and Products, Volume 107, Pages 526-530
• Marković, T., CHATZOPOULOU, P., Šiljegović, J., Nikolić, M., Glamočlija, J., Ćirić, A., Marina Soković, M., 2011. Chemical Analysis and Antimicrobial Activities of the Essential Oils of Satureja thymbra and Thymbra spicata L. and their main components. In: Arch. Biol. Sci., 2011; 63(2): 457-464
• Menezes R. V., Azevedo Neto A. D., Gheyi H. R., Cova, A. M. W., Silva H. H. B., 2017. Tolerance of Basil Genotypes to Salinity, Journal of Agricultural Science; Vol. 9, No. 11; ISSN 1916-9752 E-ISSN 1916-9760
• Nurzyńska-Wierdak, R. 2012. Sweet basil essential oil composition: relationship between cultivar, foliar feeding with nitrogen and oil content, Journal of Essential Oil Research, vol. 24, no.3, pp. 217-227
• Onofrei, V., Teliban, G. C., Clinciu-Radu, R. A., Teliban, I. V., Galea (Deleanu), F. M., Robu, T., 2015. Ocimum basilicum L.: Presence, Influence And Evolution In Human Concerns Ever, Universitatea de Ştiinţe Agricoleşi Medicină Veterinară Iaşi. In Seria Agronomie [online], vol 58, no. 1, pp. 161-166 ISSN1474-7414.
• Oraghi Ardebili Z., 2015. The Modified Qualities of Basil Plants by Selenium And/or Ascorbic Acid. Turkish Journal of Botany, vol. 39, no. 3, pp. 401–7, viewed: 16 February 2016
• Paulus, D. 2016. Biomassa e composição do óleo essencial de manjericão cultivado sobmalhas fotoconversoras e colhido em diferentes épocas.´ Horticultura Brasileira, vol. 34, pp. 46-53.
• Saffaryazdi, A., Lahouti, M., Ganjeali, A., Bayat, H., 2012. Impact of selenium supplementation on growth and selenium accumulation on spinach, Not Sci Biol, 2012, 4(4): 95-100, Print ISSN 2067-3205
• Šlosár M., 2015. Importance of chlorophyll for human health. In Zahradnictví, vol. 14, no. 4, pp. 25. ISSN 1213–7596.
• THE PLANT LIST. 2018. theplantlist.org [online database]. <http://www.theplantlist.org/1.1/browse/A/Lamiaceae/Ocimum/>.