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

Abstract

The work aimed to determine the potential of selenium incorporation into seeds of selected species of Ocimum spp. after fortification with a foliar solution of sodium selenate at a concentration of 50 g Se · ha−1. In a 2-year trial, the selenium content was determined by electrothermal atomic absorption method with Zeeman background correction. Modified spectrophotometric method (2,2-diphenyl-1-picrylhydrazyl [DPPH] assays) was used to rate the potential of oxidation– reduction components of basil seeds (AA). The total polyphenol content (TPC) was determined spectrophotometrically using the Folin–Ciocalteu reagent and gallic acid (GA) as the standard solution. The results of experiments showed that the selenium biofortification significantly (p < 0.05) increased the content of selenium in basil seeds (17-fold increase in comparison with controlled variant in case of Tulsi, 12-fold in ‘Cinamonette’ and 12-fold in ‘Dark Green’ when compared with control). The basil seeds represented a valuable source of polyphenols (1414.61–1681.75 μg GA · g−1 dried weight [d.w.]) with multiple times higher antioxidant activity (23.50–28.97 mmol Trolox · kg−1) in comparison with common tested horticultural crops (e.g. peas, tomato and pumpkin). Significant influence of fortification was not found in AA and TPC values. Fortification was not significantly reflected in AA and TPC values. In addition to its very strong reproductive function, healing and religious purposes, the basil seed is used as a functional food due to its high content of bioactive compounds.

Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

“…In particular, the antioxidant capacity (AOA) and total phenolic content (TPC) of basil seeds were determined by various research groups using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and Folin-Ciocalteu methods, respectively, each reporting different values (Table 6). The results by Mezeyová et al [69] are not comparable with others, as the calculation formula was different. However, seeds from Pakistan presented lower values of TPC (4890 µg GA/g), and seeds from Iran demonstrated higher values (22,900-65,500 µg GA/g).…”

“…The results by Mezeyová et al [ 69 ] are not comparable with others, as the calculation formula was different. However, seeds from Pakistan presented lower values of TPC (4890 µg GA/g), and seeds from Iran demonstrated higher values (22,900–65,500 µg GA/g).…”

“…A study by Mezeyová et al [ 69 ] supported the use of basil seeds as a secondary reservoir of selenium due to their ability to absorb this mineral after incorporating it during cultivation. In addition, this seed has the capacity to adsorb several metals, such as copper, cesium, and strontium, in quantities of 400, 160, and 247 mg per g of dry seed, respectively, in contaminated water, making it possible to use them as a sustainable option to bioremediate-contaminated water [ 28 , 97 , 98 ].…”

Nutritional Composition, Textural and Sensory Properties of Ocimum Basilicum L. Seeds Incorporated Steamed Rice Cake

“…The rising popularity of O.basilicum seeds and its gelatin-like consistency, has created an interest to use these seeds as an effective ingredient to enrich the steamed rice cakes. 6 It has also been reported that the polysaccharides proportion of basil seeds namely glucomannan, xylan, glucan and the presence of a highly branched arabinogalactan 7 contribute to the mucilaginous or gelatin like property. This property of the basil seed is utilized in the steamed rice cake preparation, instead of black gram, which is a prime ingredient and a causative factor for obtaining a soft textured steamed rice cake.…”

Effect of Plant Extracts on Suppression of Aspergillus flavus Growth and Aflatoxins Production in Peanuts

“…Humans have relied on medicinal plants and their products from prehistoric times all over the world. Basil (Ocimum basilicum L.) has already been demonstrated that it has antimycotoxigenic, antiradical, antioxidant, antifungal, and antibacterial properties (Mezeyová, 2020). Alkadi (2021) reported that Ocimum basilicum extract has antifungal properties against A. parasitiucus and A. flavus.…”