Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)

Detalhes bibliográficos
Autor(a) principal: Pimentel, Fernanda Abduche Galvão
Data de Publicação: 2021
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Repositório Institucional da UFSCAR
Texto Completo: https://repositorio.ufscar.br/handle/ufscar/14622
Resumo: The basil (Ocimum basilicum L.) is a condiment widely used medicinally, aromatically, in the pharmaceutical and cosmetic industries through the extraction of its essential oils. The objective of this work was to carry out the morphological and physicochemical characterization of basil accesses from the Germplasm Bank of the Federal University of São Carlos. During the first stage of the experiment, agronomic characteristics of 63 accesses were evaluated. There was great variation in these characteristics between accesses, especially during the flowering period. Those with late flowering, some intermediates and with agronomic morphological characteristics of interest were evaluated, in the second stage in a hydroponic system of cultivation, analyzing agronomic characteristics of the plants and physicochemical characterization of the essential oils from 15 accesses, with two commercial varieties (Basil Manolo (T1) and Fine French Basil (T2)) and 13 accesses from the first stage. The essential oil contents found varied from 0.07 to 0.40%, and the most prominent volatile fraction was methyl-eugenol. However, the accesses that stood out were the G11 and G22 (G being the large typology), for presenting very interesting agronomic characteristics for the cultivation of basil in a hydroponic system, for the commercialization of the same in natura and the G24 for the extraction of essential oils. The commercial witnesses also evaluated in this project are even superior. Noting that there are new accesses with great potential to enter the consumer market.
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spelling Pimentel, Fernanda Abduche GalvãoSala, Fernando Césarhttp://lattes.cnpq.br/6771975466075202http://lattes.cnpq.br/6184216909164740ad02acf1-6496-44a5-90a9-1f48aaeb7ae12021-07-19T12:23:04Z2021-07-19T12:23:04Z2021-06-25PIMENTEL, Fernanda Abduche Galvão. Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.). 2021. Trabalho de Conclusão de Curso (Graduação em Engenharia Agronômica) – Universidade Federal de São Carlos, Araras, 2021. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14622.https://repositorio.ufscar.br/handle/ufscar/14622The basil (Ocimum basilicum L.) is a condiment widely used medicinally, aromatically, in the pharmaceutical and cosmetic industries through the extraction of its essential oils. The objective of this work was to carry out the morphological and physicochemical characterization of basil accesses from the Germplasm Bank of the Federal University of São Carlos. During the first stage of the experiment, agronomic characteristics of 63 accesses were evaluated. There was great variation in these characteristics between accesses, especially during the flowering period. Those with late flowering, some intermediates and with agronomic morphological characteristics of interest were evaluated, in the second stage in a hydroponic system of cultivation, analyzing agronomic characteristics of the plants and physicochemical characterization of the essential oils from 15 accesses, with two commercial varieties (Basil Manolo (T1) and Fine French Basil (T2)) and 13 accesses from the first stage. The essential oil contents found varied from 0.07 to 0.40%, and the most prominent volatile fraction was methyl-eugenol. However, the accesses that stood out were the G11 and G22 (G being the large typology), for presenting very interesting agronomic characteristics for the cultivation of basil in a hydroponic system, for the commercialization of the same in natura and the G24 for the extraction of essential oils. The commercial witnesses also evaluated in this project are even superior. Noting that there are new accesses with great potential to enter the consumer market.O manjericão (Ocimum basilicum L.) é um condimento amplamente utilizado de forma medicinal, aromática, na indústria farmacêutica e de cosméticos através da extração dos seus óleos essenciais. O objetivo do presente trabalho foi realizar a caracterização morfológica e físico-química de acessos de manjericão do Banco de Germoplasma da Universidade Federal de São Carlos. Durante a primeira etapa do experimento foram avaliados características agronômicas de 63 acessos. Houve grande variação destas características entre os acessos, principalmente para o período de florescimento. Aqueles com florescimento tardio, algumas intermediarias e com características morfológicas agronômicas de interesse foram avaliados, na segunda etapa em sistema hidropônico de cultivo, analisando características agronômicas das plantas e feita caracterização físico-química dos óleos essenciais de 15 acessos, sendo duas variedades comerciais (Manjericão Manolo (T1) E Manjericão Fino Francês (T2)) e 13 acessos da primeira etapa. Sendo que os teores de óleos essencial encontradas variaram de 0,07 a 0,40%, e a fração volátil de destaque foi o metil-eugenol. Contudo os acessos que se destacaram foram os G11 e G22 (sendo G referente a tipologia graúdo), por apresentarem características agronômicas bem interessante para cultivo do manjericão em sistema hidropônico, para a comercialização do mesmo in natura e o G24 para extração dos óleos essencial. Sendo até mesmo superior as testemunhas comerciais também avaliadas neste projeto. Observando assim que existem novos acessos com grande potencial para ingressar no mercado consumidor.porUniversidade Federal de São CarlosCâmpus ArarasEngenharia Agronômica - EAg-ArUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessÓleo essencialFlorescimentoCondimentaresSistema hidropônicoCaracterísticas agronômicasCIENCIAS AGRARIAS::AGRONOMIACaracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)Morphological characterization and essential oil analysis of basil accessesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis6006007fc16dcd-2044-4a53-a35c-1de66b6a3a9freponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALTrabalho Final de Graduação - Fernanda Abduche.pdfTrabalho Final de Graduação - Fernanda Abduche.pdfTrabalho Final de Graduaçãoapplication/pdf1581012https://repositorio.ufscar.br/bitstream/ufscar/14622/1/Trabalho%20Final%20de%20Gradua%c3%a7%c3%a3o%20-%20Fernanda%20Abduche.pdfc1e77ef827980891360148f0a62f3f2cMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufscar.br/bitstream/ufscar/14622/2/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD52TEXTTrabalho Final de Graduação - Fernanda Abduche.pdf.txtTrabalho Final de Graduação - Fernanda Abduche.pdf.txtExtracted texttext/plain119933https://repositorio.ufscar.br/bitstream/ufscar/14622/3/Trabalho%20Final%20de%20Gradua%c3%a7%c3%a3o%20-%20Fernanda%20Abduche.pdf.txt9c08ca48aa5daf77269777576c555577MD53THUMBNAILTrabalho Final de Graduação - Fernanda Abduche.pdf.jpgTrabalho Final de Graduação - Fernanda Abduche.pdf.jpgIM Thumbnailimage/jpeg7144https://repositorio.ufscar.br/bitstream/ufscar/14622/4/Trabalho%20Final%20de%20Gradua%c3%a7%c3%a3o%20-%20Fernanda%20Abduche.pdf.jpgdd340c20361b713bbda21f90c2ed7770MD54ufscar/146222023-09-18 18:32:13.878oai:repositorio.ufscar.br:ufscar/14622Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:32:13Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false
dc.title.por.fl_str_mv Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
dc.title.alternative.eng.fl_str_mv Morphological characterization and essential oil analysis of basil accesses
title Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
spellingShingle Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
Pimentel, Fernanda Abduche Galvão
Óleo essencial
Florescimento
Condimentares
Sistema hidropônico
Características agronômicas
CIENCIAS AGRARIAS::AGRONOMIA
title_short Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
title_full Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
title_fullStr Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
title_full_unstemmed Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
title_sort Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.)
author Pimentel, Fernanda Abduche Galvão
author_facet Pimentel, Fernanda Abduche Galvão
author_role author
dc.contributor.authorlattes.por.fl_str_mv http://lattes.cnpq.br/6184216909164740
dc.contributor.author.fl_str_mv Pimentel, Fernanda Abduche Galvão
dc.contributor.advisor1.fl_str_mv Sala, Fernando César
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/6771975466075202
dc.contributor.authorID.fl_str_mv ad02acf1-6496-44a5-90a9-1f48aaeb7ae1
contributor_str_mv Sala, Fernando César
dc.subject.por.fl_str_mv Óleo essencial
Florescimento
Condimentares
Sistema hidropônico
Características agronômicas
topic Óleo essencial
Florescimento
Condimentares
Sistema hidropônico
Características agronômicas
CIENCIAS AGRARIAS::AGRONOMIA
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::AGRONOMIA
description The basil (Ocimum basilicum L.) is a condiment widely used medicinally, aromatically, in the pharmaceutical and cosmetic industries through the extraction of its essential oils. The objective of this work was to carry out the morphological and physicochemical characterization of basil accesses from the Germplasm Bank of the Federal University of São Carlos. During the first stage of the experiment, agronomic characteristics of 63 accesses were evaluated. There was great variation in these characteristics between accesses, especially during the flowering period. Those with late flowering, some intermediates and with agronomic morphological characteristics of interest were evaluated, in the second stage in a hydroponic system of cultivation, analyzing agronomic characteristics of the plants and physicochemical characterization of the essential oils from 15 accesses, with two commercial varieties (Basil Manolo (T1) and Fine French Basil (T2)) and 13 accesses from the first stage. The essential oil contents found varied from 0.07 to 0.40%, and the most prominent volatile fraction was methyl-eugenol. However, the accesses that stood out were the G11 and G22 (G being the large typology), for presenting very interesting agronomic characteristics for the cultivation of basil in a hydroponic system, for the commercialization of the same in natura and the G24 for the extraction of essential oils. The commercial witnesses also evaluated in this project are even superior. Noting that there are new accesses with great potential to enter the consumer market.
publishDate 2021
dc.date.accessioned.fl_str_mv 2021-07-19T12:23:04Z
dc.date.available.fl_str_mv 2021-07-19T12:23:04Z
dc.date.issued.fl_str_mv 2021-06-25
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dc.identifier.citation.fl_str_mv PIMENTEL, Fernanda Abduche Galvão. Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.). 2021. Trabalho de Conclusão de Curso (Graduação em Engenharia Agronômica) – Universidade Federal de São Carlos, Araras, 2021. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14622.
dc.identifier.uri.fl_str_mv https://repositorio.ufscar.br/handle/ufscar/14622
identifier_str_mv PIMENTEL, Fernanda Abduche Galvão. Caracterização morfológica e análise de óleo essencial de acessos de manjericão (Ocimum basilicum L.). 2021. Trabalho de Conclusão de Curso (Graduação em Engenharia Agronômica) – Universidade Federal de São Carlos, Araras, 2021. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14622.
url https://repositorio.ufscar.br/handle/ufscar/14622
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dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Universidade Federal de São Carlos
Câmpus Araras
Engenharia Agronômica - EAg-Ar
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publisher.none.fl_str_mv Universidade Federal de São Carlos
Câmpus Araras
Engenharia Agronômica - EAg-Ar
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