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Article

Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 38446 Magnissia, Greece
3
Department of Plant Science, Pennsylvania State University, 207 Tyson Building, University Park, State College, PA 16802, USA
4
Institute for Biological Research “Siniša Stanković”-National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
*
Authors to whom correspondence should be addressed.
Agronomy 2020, 10(11), 1824; https://doi.org/10.3390/agronomy10111824
Received: 3 November 2020 / Revised: 16 November 2020 / Accepted: 19 November 2020 / Published: 20 November 2020
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. View Full-Text
Keywords: antimicrobial properties; antioxidants; Ocimum basilicum L.; organic acids; polyphenols; salinity stress; sweet basil; tocopherols antimicrobial properties; antioxidants; Ocimum basilicum L.; organic acids; polyphenols; salinity stress; sweet basil; tocopherols
MDPI and ACS Style

Cruz, L.R.O.; Polyzos, N.; Fernandes, Â.; Petropoulos, S.A.; Gioia, F.D.; Dias, M.I.; Pinela, J.; Kostić, M.; Soković, M.; Ferreira, I.C.F.R.; Barros, L. Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars. Agronomy 2020, 10, 1824. https://doi.org/10.3390/agronomy10111824

AMA Style

Cruz LRO, Polyzos N, Fernandes Â, Petropoulos SA, Gioia FD, Dias MI, Pinela J, Kostić M, Soković M, Ferreira ICFR, Barros L. Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars. Agronomy. 2020; 10(11):1824. https://doi.org/10.3390/agronomy10111824

Chicago/Turabian Style

Cruz, Luís R.O., Nikolaos Polyzos, Ângela Fernandes, Spyridon A. Petropoulos, Francesco D. Gioia, Maria I. Dias, José Pinela, Marina Kostić, Marina Soković, Isabel C.F.R. Ferreira, and Lillian Barros. 2020. "Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars" Agronomy 10, no. 11: 1824. https://doi.org/10.3390/agronomy10111824

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