Improvement of Phenolic Compounds, Essential Oil Content and Antioxidant Properties of Sweet Basil (Ocimum basilicum L.) Depending on Type and Concentration of Selenium Application

Novikova, Anastasia ; Tokupova, Elina ; et al.

In: Plants, Jg. 8 (2019-10-29), Heft 11, p 458

Online unknown

Zugriff:

The effect of selenium biofortification on phytomass yield, selenium, essential oil and phenolic compounds content as well as antioxidant properties of basil leaves was investigated. Selenium in form of sodium selenate was applied either in nutrient solution or by foliar spraying at three levels (2.0, 5.0 and 10.0 &mu

M). Selenium treatment significantly increased Se concentration in leaves up to 20.23 &mu

g g&minus

1 (addition in nutrient solution) and 10.74 &mu

1 (foliar application). Neither a toxic nor a beneficial effect of Se addition on the plants was observed. Se application of 2 µ

M Se in nutrient solution and of 5 µ

M Se by foliar spraying successfully enhanced production of essential oils, hydroxycinnamic acids, total phenolics and antioxidant activity of basil leaves. The anthocyanin content was positively affected only by application of Se in nutrient solution. Considering both an increase in the Se concentration in basil leaves and an increase in the production of phytonutrients, the optimal doses of selenium can be considered to be 5 and 10 &mu

M for Se addition in nutrient solution and by foliar treatment, respectively. The results confirm the possibility of the enrichment of basil plants with selenium and thereby improving the nutritional qualities of the human diet.

Titel:	Improvement of Phenolic Compounds, Essential Oil Content and Antioxidant Properties of Sweet Basil (Ocimum basilicum L.) Depending on Type and Concentration of Selenium Application
Autor/in / Beteiligte Person:	Novikova, Anastasia ; Tokupova, Elina ; Skrypnik, Liubov
Link:	View record at OpenAIRE (Volltext)
Zeitschrift:	Plants, Jg. 8 (2019-10-29), Heft 11, p 458
Veröffentlichung:	Multidisciplinary Digital Publishing Institute, 2019
Medientyp:	unknown
ISSN:	2223-7747 (print)
DOI:	10.3390/plants8110458
Schlagwort:	0106 biological sciences inorganic chemicals food.ingredient Antioxidant medicine.medical_treatment chemistry.chemical_element antioxidant activity Plant Science phenolic compounds 01 natural sciences basil essential oil law.invention biofortification chemistry.chemical_compound food law lcsh:Botany medicine Food science selenium Ecology, Evolution, Behavior and Systematics Essential oil Ecology biology 010401 analytical chemistry Basilicum food and beverages Sweet Basil Ocimum biology.organism_classification food.food lcsh:QK1-989 0104 chemical sciences Sodium selenate chemistry Anthocyanin Selenium 010606 plant biology & botany
Sonstiges:	Nachgewiesen in: OpenAIRE Sprachen: English File Description: application/pdf Language: English Rights: OPEN

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