Levels of antioxidants and nutraceuticals in basil grown in hydroponics and soil

TitleLevels of antioxidants and nutraceuticals in basil grown in hydroponics and soil
Publication TypeJournal Article
Year of Publication2010
AuthorsSgherri, C, Cecconami, S, Pinzino, C, Navari-Izzo, F, Izzo, R
JournalFood Chemistry
Volume123
Pagination416–422
Keywords1, 1 diphenyl 2 picrylhydrazyl, ABTS+\{radical dot\}, alpha tocopherol, antioxidant, Article, Ascorbate, ascorbic acid, basil, DPPH, Fremy's salt, hydrophilicity, hydroponics, Lipoic acid, lipophilicity, nuclear magnetic resonance imaging, nutraceutical, Ocimum, Ocimum basilicum, peroxylamine disulphonate, phenol derivative, Phenolic acids, plant growth, plant leaf, Sodium Chloride, soil analysis, Spectrophotometry, thioctic acid, Tocopherol, unclassified drug
Abstract

Owing to the traditional phytotherapeutic use of basil and its importance as a basic component of the Mediterranean diet, this research aimed to study the nutraceutical properties of basil (Ocimum basilicum cv. Genova) grown in hydroponics in comparison with that grown in soil. The antioxidant activities of aqueous and lipid extracts of basil leaves were evaluated both by spectrophotometric detection with the 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS+\{radical dot\}) and by electron paramagnetic resonance (EPR) detection with the stable radicals peroxylamine disulphonate (Fremy's salt, hydrophilic) and 1,1-diphenyl-2-picrylhydrazyl (DPPH\{radical dot\}, lipophilic). From EPR decay kinetics analysis, it was possible to distinguish (in the lipid extract) a fast rate constant and a slow rate constant, likely attributable to two different kinds of lipophilic antioxidants. Hydroponic cultivation improved antioxidant activity of both aqueous and lipid extracts, increasing the contents of vitamin C, vitamin E, lipoic acid, total phenols and rosmarinic acid. © 2010 Elsevier Ltd. All rights reserved.

URL http://linkinghub.elsevier.com/retrieve/pii/S0308814610005157
DOI10.1016/j.foodchem.2010.04.058