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Basil seeds as a source of antioxidants affected by fortification with selenium

Ivana Mezeyová

Ivana Mezeyová

Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in NitraSlovakia
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Mezeyová, Ivana
, 
Alžbeta Hegedűsová

Alžbeta Hegedűsová

Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in NitraSlovakia
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Hegedűsová, Alžbeta
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Ondrej Hegedűs

Ondrej Hegedűs

Department of Management, Faculty of Economics, J. Selye UniversitySlovakia
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Hegedűs, Ondrej
, 
Andrea Vargová

Andrea Vargová

Department of Chemistry, Faculty of Education, J. Selye UniversitySlovakia
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Vargová, Andrea
, 
Mária Timoracká

Mária Timoracká

Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in NitraSlovakia
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Timoracká, Mária
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Miroslav Šlosár

Miroslav Šlosár

Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in NitraSlovakia
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Šlosár, Miroslav
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Alena Andrejiová

Alena Andrejiová

Department of Vegetable Production, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in NitraSlovakia
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Andrejiová, Alena
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Tünde Juríková

Tünde Juríková

Institute of Teaching Education, University of Constantinus the Philosopher in NitraSlovakia
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Juríková, Tünde
 e 
Ján Mezey

Ján Mezey

Department of Fruit Growing, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in NitraSlovakia
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Mezey, Ján
  
18 apr 2020
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Categoria dell'articolo: Research Article
Pubblicato online: 18 apr 2020
Pagine: 11 - 20
Ricevuto: 12 feb 2020
Accettato: 21 feb 2020
DOI: https://doi.org/10.2478/fhort-2020-0002
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© 2020 Ivana Mezeyová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

The effect of selenisation on selenium content in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.
The effect of selenisation on selenium content in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.

Figure 2

The effect of selenisation on AOA (% inhibition) in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.
The effect of selenisation on AOA (% inhibition) in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.

Figure 3

The effect of selenisation on AOA (mmol Trolox · kg−1) in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.
The effect of selenisation on AOA (mmol Trolox · kg−1) in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.

Figure 4

The effect of selenisation on TPC in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.
The effect of selenisation on TPC in basil seeds (d.w.), 2017–2018. K, control variant and Se, selenised variant.

Basil varieties characterisation and 1000 seed weight in grams, Nitra, 2018 (photo: Mezeyová)

Basil species ‘variety’/1000 seed weight (g)Botanical descriptionPicture of the herb
O. tenuiflorum ‘Tulsi’/0.58 gPlant native to tropical and subtropical Asia. It is an erect, much branched subshrub, 40–70 cm tall with hairy stems and simple opposite green or purple leaves that are strongly scented. Leaves have petioles and are ovate, up to 5 cm long and usually slightly toothed. The flowers are purplish in elongate racemes in close whorls.
O. basilicum ‘Cinamonette’/1.12 gCinnamon basil has a spicy, fragrant aroma and flavour. It contains methyl cinnamate, giving it a flavour reminiscent of cinnamon. It has narrow, slightly serrated, dark green, shiny leaves with reddish-purple veins and produces small, pink flowers. Its stems are dark purple. Cinnamon basil grows to 40–70 cm.
O. basilicum ‘Dark Green’/1.28 gGreen leafy variety was bred in Italy. It is an aromatic, annual herb with large oval leaves, dark green-coloured and glossy, serrated. It reaches a height of up to 30 to 60 cm. Erect stem branches well. Inflorescences are white. It is characterised by a biting spicy sweet flavour and taste.

Selenium content in basil seeds (mg ∙ kg−1 d_w_)

ControlSelenium
2017ATulsi0.025 ± 0.004 a0.809 ± 0.051 c
Cinamonette0.017 ± 0.003 a0.437 ± 0.149 b
Dark Green0.020 ± 0.001 a0.370 ± 0.299 b
2018ATulsi0.055 ± 0.001 a0.528 ± 0.026 b
Cinamonette0.083 ± 0.003 a0.748 ± 0.048 c
Dark Green0.078 ± 0.001 a0.823 ± 0.055 d
Average (2017–2018)Tulsi0.040 ± 0.003 a0.669 ± 0.039 b
Cinamonette0.050 ± 0.003 a0.593 ± 0.099 b
Dark Green0.049 ± 0.001 a0.597 ± 0.177 b

Evaluation of months according to temperature climatic normal 1961–1990

MonthNormal (1961–1990)t (°C) 2017Characteristic (2017)t (°C) 2018Characteristic (2018)
V15.116.6Hot18.8Very hot
VI18.021.2Extremely hot20.7Hot
VII19.821.7Hot21.7Hot
VIII19.322.4Extremely hot22.5Very hot
IX15.614.6Normal16.4Normal

TPC in basil seeds (μg GA ∙ g−1 d_w_)

ControlSelenium
2017ATulsi1188.74 ± 112.16 a1270.15 ± 318.06 a
Cinamonette1766.68 ± 391.88 ab1573.24 ± 355.33 ab
Dark Green1996.16 ± 214.47 b1540.95 ± 316.67 ab
2018ATulsi1824.35 ± 41.02 b1559.08 ± 21.01 a
Cinamonette1368.52 ± 19.62 a1449.95 ± 24.59 a
Dark Green1367.35 ± 25.01 a1462.71 ± 28.44 a
Average (2017–2018)Tulsi1506.55 ± 76.59 a1414.61 ± 169.54 a
Cinamonette1567.60 ± 205.75 a1511.60 ± 189.96 a
Dark Green1681.75 ± 119.74 a1501.83 ± 172.56 a

AOA in basil seeds (% inhibition d_w_)

ControlSelenium
2017ATulsi861.87 ± 195.82 a1011.91 ± 97.76 b
Cinamonette857.63 ± 143.60 a922.56 ± 13.32 ab
Dark Green916.67 ± 121.66 ab1032.72 ± 51.03 b
2018ATulsi1075.11 ± 118.02 c1061.03 ± 116.78 c
Cinamonette843.34 ± 93.31 ab714.22 ± 78.17 a
Dark Green821.51 ± 90.50 ab932.60 ± 102.85 bc
Average (2017–2018)Tulsi968.49 ± 156.92 bc1036.47 ± 107.27 c
Cinamonette850.49 ± 118.45 ab818.39 ± 45.74 a
Dark Green869.09 ± 106.08 ab982.66 ± 76.94 bc

Evaluation of months according to precipitation climatic normal 1961–1990

MonthNormal (1961–1990)PRC (mm) 2017Characteristic (2017)PRC (mm) 2018Characteristic (2018)
V5814Extremely dry29Very dry
VI6626Very dry44Dry
VII5260Normal13Very dry
VIII6123Very dry3Extremely dry
IX4093Extremely wet55Wet

AOA in basil seeds (mmol Trolox ∙ kg−1 d_w_)

ControlSelenium
2017ATulsi27.43 ± 3.90 bc27.63 ± 2.23 bc
Cinamonette27.43 ± 2.83 bc25.60 ± 0.26 abc
Dark Green28.57 ± 2.41 c28.10 ± 1.15 c
2018ATulsi29.90 ± 3.61 c30.30 ± 3.63 c
Cinamonette26.50 ± 3.22 bc21.40 ± 2.61 a
Dark Green23.95 ± 2.90 ab26.85 ± 3.25 bc
Average (2017–2018)Tulsi28.67 ± 3.76 b28.97 ± 2.93 b
Cinamonette26.97 ± 3.02 ab23.50 ± 1.44 a
Dark Green26.26 ± 2.66 ab27.48 ± 2.20 b

Soil sample analysis of the experimental area in mg ∙ kg−1

pHNinorganic mg ∙ kg−1Nutrient content in mg ∙ kg−1 (Mehl.III)S%
PKCaMgHumus
20177.16 N10.0 M128.8 H567.5 VH6000 H799.4 VH62.5 G3.22 G
20187.04 N6.4 L75.0 M368 V6350 H763.4 VH2.5 VL3.29 G
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