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

Yıl 2018, Cilt: 2 Sayı: 2, 164 - 170, 08.12.2018

İvana Mezeyova , Alžbeta Hegedűsová Ondrej Hegedűs Ján Farkaš Miroslav šlosár

Öz

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.

Anahtar Kelimeler

basil, selenium, chlorophyll

Kaynakça

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