TY - JOUR
T1 - Effect of saline conditions on chemical profile and the bioactive properties of three red-colored basil cultivars
AU - Cruz, Luís R.O.
AU - Polyzos, Nikolaos
AU - Fernandes, Ângela
AU - Petropoulos, Spyridon A.
AU - Gioia, Francesco Di
AU - Dias, Maria Inês
AU - Pinela, José
AU - Kostić, Marina
AU - Soković, Marina
AU - Ferreira, Isabel C.F.R.
AU - Barros, Lillian
N1 - Funding Information:
Funding: The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, A. Fernandes, M.I. Dias and J. Pinela. The authors are grateful to the FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E; to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). F. Di Gioia contribution was supported by the USDA National Institute of Food and Agriculture and Hatch Appropriations under Project #PEN04723 and Accession #1020664.
Publisher Copyright:
© 2020 by the authors.
PY - 2020/11/20
Y1 - 2020/11/20
N2 - The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.
AB - The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.
UR - http://www.scopus.com/inward/record.url?scp=85098282529&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85098282529&partnerID=8YFLogxK
U2 - 10.3390/agronomy10111824
DO - 10.3390/agronomy10111824
M3 - Article
AN - SCOPUS:85098282529
SN - 2073-4395
VL - 10
JO - Agronomy
JF - Agronomy
IS - 11
M1 - 1824
ER -