Caracterização química de extratos de Ocimum basilicum L. obtidos através de extração com CO2 a altas pressões

This work reports extraction yield and chemical characterization of the extracts obtained by high-pressure CO2 extraction of a cultivar of Ocimum basilicum L. The experiments were performed in the temperature range of 20 to 50 °C, from 100 to 250 atm of pressure. Chemical analyses were carried out by gas chromatography coupled to mass spectrometry, permitting to identify 23 compounds that were grouped into five chemical classes. Results showed that temperature and solvent density influenced positively the extraction yield. At 20 °C and 0.41 g cm-3 occurred a rise in the concentration of monoterpenes, oxygenated monoterpenes, sesquiterpenes and oxygenated sesquiterpenes.

Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Different concentrations of basil essential oil (Ocimum basilicum L.) (0.19; 0.38; 0.75; 1.87; 3.75 and 6.00 mg.g-1) were evaluated in relation to their antioxidant activity using the DPPH● radical methodology. From the IC50 obtained data, the concentrations of 0.19; 0.38; 0.75; 1.87; 3.75; 6.00 and 12.00 mg.mL-1 were applied directly to the product and these were sensorially evaluated by the test of control difference. The concentrations related to the highest acceptability (0.19; 0.38 and 0.75 mg.g-1) were tested for antioxidant activity in the internal part of Italian type salami - during the processing and after 30 days of storage, in terms of lipid and protein oxidation. The oxidation of lipids was determined using the method of TBARS. The method of carbonyl compounds was employed for proteins oxidation. Five different formulations of salami were elaborated: blank (without the use of antioxidant); control (using sodium eritorbate as antioxidant); and adding 0.19; 0.38 and 0.75 mg.g-1 of basil essential oil. The product was kept between 25 ºC and 18 ºC and UR between 95% and 70%, for 28 days. Analyses were carried out on the processing day and after 2, 7, 14, 21 and 28 days, and also following 30 days of storage. The basil essential oil in vitro presented an antioxidant activity of IC50 12 mg.mL-1. In the internal part of the Italian type salami the commercial antioxidant (control) and the formulation containing 0.75 mg.g-1 of basil essential oil presented antioxidant activity in relation to the lipids, but not to the proteins - during processing and storage.

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

Studies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential of the oleoresins of oregano, basil, and thyme, as well as their behavior when applied to soybean oil under various concentrations. Firstly, the antioxidant activity was determined by the β-carotene/linoleic acid system and by the quantification of total phenolic compounds. Next, different concentrations of oleoresins (500 to 3000 mg.kg-1) were added to the soybean oil, and its antioxidant potential was analyzed using the oxidative stability through a Rancimat equipment. The value of 3000 mg.kg-1 of thyme and oregano oleoresins was the concentration that presented the greatest oxidative stability to soybean oil making them a natural alternative to vegetable oil conservation.

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

Por razões econômicas e de proteção à saúde, pesquisas têm sido dirigidas para ampliar a estabilidade dos óleos vegetais. Existe uma tendência para a adição de antioxidantes naturais, em particular, um crescente interesse em ervas e especiarias. Desta forma, os objetivos deste trabalho foram avaliar o potencial antioxidante das oleorresinas de orégano, manjericão e tomilho e seu comportamento ao serem aplicadas ao óleo de soja em diferentes concentrações. Numa primeira etapa foi determinada a atividade antioxidante pelo sistema β-caroteno/ácido linoleico e a quantificação de compostos fenólicos totais. Posteriormente, foram adicionadas ao óleo de soja diferentes concentrações das oleorresinas (500 a 3000 mg.kg-1) e analisado seu potencial antioxidante por meio da estabilidade oxidativa utilizando o Rancimat. A concentração de 3000 mg.kg-1das oleorresinas de orégano e tomilho foi a que apresentou melhor estabilidade oxidativa ao óleo de soja, o que as tornam alternativa natural na conservação de óleos vegetais.

Desenvolvimento do manjericão (Ocimum basilicum L.) cultivado em solução nutritiva com diferentes níveis de magnésio

The aim of this experiment was to study the influence of several levels of magnesium on development and essential oil content of basil, plants were cultivated using Hoagland and Arnon (1950) number one 1 complete solution, containing 48.6 mg L -1 and with decreasing levels of magnesium (24.3 mg L -1 and 12.1 mg L -1). The experimental design was completely randomized, in a factorial scheme 3x3, which is, three levels of magnesium and three harvest times, with three replications each. The parameters evaluated were the stem length, leaf dry mass, stem dry mass, roots dry mass, absolute growth rate (AGR), relative growth rate (RGR), net assimilatory rate (NAR), leaf area ratio (LAR), leaf mass ratio (LMR), dry mass distribution on several organs, stem and leaf/root ratio and essential oil yield, all those measured in three harvest time 30, 60 and 90 days after transplantation (DAT). Plants cultivated with the lower levels of magnesium showed no symptoms of deficiency, but showed differences in the parameters studied. Essential oil yield was higher at 30 DAT for plants cultivated with 12.1 mg L -1 the magnesium. Our results suggests that Hoagland and Arnon (1950) no 1 complete solution overestimates the level of magnesium, as has been observed in several other plant species.

Resposta do manjericão (Ocimum basilicum L.) cultivado em solos corrigidos com calcário e escória silicatada: Caracterí sticas agronômicas e produção de matéria seca

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Basil (Ocimum Basilicum L.) as a Natural Antioxidant

The antioxidant activity from basil ethanol extract, the effect on oxidative stability, total polar compounds, tocopherols levels and fatty acid profile in soybean oil under thermoxidation were evaluated. The basil leaves were dried in lyophilizer, ground and subjected to extraction with ethanol. The soybean oil (SO), soybean oil with 50mg/kg of tert-butylhydroquinone (TBHQ), soybean oil with 3,000mg/kg of extract (BE) and soybean oil with 3,000mg/kg of extract and 50mg/kg of TBHQ (mixture) treatments were subjected to 180±5C for 20h. Oil samples were taken at 0, 10 and 20h and subjected to analysis. The addition of the basil extract increased oxidative stability and resulted in lower formation of total polar compounds. Although the content of tocopherols and polyunsaturated fatty acids decreased over the course of heating, their values remained higher than the SO treatments. Synergistic effect was not observed in the mixture treatment. © 2012 Wiley Periodicals, Inc.

Produção de biomassa, rendimento e composição do óleo essencial de manjericão (Ocimum basilicum L.) em função de reguladores vegetais

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Efeitos fisiológicos e bioquímicos induzidos por deficiência hídrica em plantas de Ocimum basilicum L

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Produção de óleo essencial associado à deficiência hídrica em plantas Ocimum basilicum L. cv. genovese

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência de fungos micorrízicos arbusculares associa- dos ou não a Fusarium oxysporum Schecht. sobre plantas de alecrim (Rosmarinus officinalis L.) e manjericão (Ocimum basilicum L.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Composição de óleo volátil de manjericão (Ocimum basilicum L. em plantas sadias e infectadas por vírus

Ocimum basilicum L., popularmente conhecido como manjericão, é uma planta pertencente à Lamiaceae, cujo óleo volátil possui diversas atividades biológicas, tais como antifúngica, antigiardíase, antioxidante, antibacteriana, antileishmaniose, inseticida, dentre outras. É constituído principalmente por monoterpenos, sesquiterpenos e fenilpropanoides. A composição de metabólitos secundários nas plantas, dos quais os óleos voláteis fazem parte, pode sofrer influência de diversos fatores. Neste trabalho, foi investigada a influência das doenças virais no perfil dos óleos voláteis do manjericão. Para isso, sementes de Ocimum basilicum L. cv. Genovese foram semeadas e mantidas em casa de vegetação. Ao atingirem tamanho adequado (dois pares de folhas acima das cotiledonares), foram inoculadas com vírus não identificado, isolado de manjericão, além do Cucumber mosaic virus (CMV) e Tobacco mosaic virus (TMV). O óleo volátil de plantas sadias e infectadas foi extraído por hidrodestilação em aparelho de Clevenger e analisado em cromatógrafo gasoso acoplado ao espectrômetro de massas. Os cromatogramas revelaram a presença de metileugenol e ρ- cresol,2,6-di-terci-butílico como principais componentes, sendo que a porcentagem de metileugenol diminuiu significativamente nas plantas infectadas com o vírus não identificado. Houve mudanças na composição do óleo volátil, sendo alguns componentes encontrados apenas nas plantas sadias e outros somente nas infectadas

Agua de reuso e seu efeito sobre parâmetros fisiológicos em manjericão (Ocimum basilicum L.)

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Agua de reuso e seu efeito sobre parâmetros fisiológicos em manjericão (Ocimum basilicum L.)

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Emergencia y crecimiento de plántulas de variedades de albahaca (Ocimum basilicum L.) en condiciones salinas

La albahaca presenta variabilidad en la tolerancia al estrés salino y se considera una planta sensible a la salinidad al inicio del crecimiento. El objetivo del estudio fue determinar el efecto del NaCl en la emergencia y crecimiento de albahaca. Se utilizaron veinte variedades sometidas a 0; 50 y 100 mM de NaCl, en un diseño completamente al azar con cuatro repeticiones. Las variables medidas fueron porcentaje y tasa de emergencia, longitud de radícula, altura de plántula, biomasa fresca y seca de radícula y de parte aérea. Los resultados mostraron que la variedad con mayor porcentaje de emergencia fue Thai, mientras que Sweet Genovese y Napoletano exhibieron los menores porcentajes. La variedad Thai mostró la mayor tasa de emergencia y Sweet Genovese la menor. Sweet Dani, Thai, Italian Large Leaf y Red Rubin presentaron mayor longitud de radícula, mientras que Sweet Dani, Italian Large Leaf, Dolly y Emily mostraron mayor biomasa fresca y seca de radícula. Sweet Dani, Licorice, Genovese y Napoletano exhibieron mayor altura de plántula, mientras que Sweet Genovese, Thai y Dolly presentaron mayor biomasa fresca y seca de parte aérea. Se discute la respuesta diferencial de las variedades al NaCl en la emergencia de plántulas.