Effects of nitrogen fertilization on the phenolic composition and antioxidant properties of basil (Ocimum basilicum L.)

Journal of Agricultural and Food Chemistry
Phuong M Nguyen, Emily D Niemeyer

Abstract

Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilization was found to have a significant effect on total phenolic levels in Dark Opal ( p < 0.001) and Genovese ( p < 0.001) basil with statistically higher phenolic contents observed when nutrient availability was limited at the lowest (0.1 mM) applied nitrogen treatment. Similarly, basil treated at the lowest nitrogen fertilization level generally contained significantly higher rosmarinic ( p = 0.001) and caffeic ( p = 0.001) acid concentrations than basil treated at other nitrogen levels. Nitrogen fertilization also affected antioxidant activity ( p = 0.002) with basil treated at the highest applied nitrogen level, 5.0 mM, exhibiting lower antioxidant activity than all other nitrogen treatments. The anthocyanin content of Dark Opal basil was not affected by applied nitrogen level, but anthocyanin concentrations were significantly impacted b...Continue Reading

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Citations

Dec 5, 2012·Journal of Plant Physiology·Cristina SgherriMike F Quartacci
Oct 17, 2015·Journal of Agricultural and Food Chemistry·María C LunaMaría I Gil
Sep 22, 2011·Journal of the Science of Food and Agriculture·Daniela HeimlerAnnalisa Romani
Mar 31, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Qi ZhaoJianhua Wang
Jan 29, 2013·Critical Reviews in Biochemistry and Molecular Biology·Takayuki TohgeAlisdair R Fernie
Jun 9, 2014·Plant Science : an International Journal of Experimental Plant Biology·Romain LarbatStéphane Adamowicz
Dec 27, 2017·Plants·Erick P Gutiérrez-GrijalvaJ Basilio Heredia
Apr 9, 2020·International Journal of Molecular Sciences·Giandomenico CorradoYoussef Rouphael
Nov 19, 2020·Biomolecules·Hafsa Amat-Ur-RasoolWayne G Carter
May 1, 2010·Comprehensive Reviews in Food Science and Food Safety·Joseph D Rosen

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