Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55423 |
Resumo: | Basil (Ocimum basilicum L.) is one of the most popular plants cultivated worldwide. It is a good source of natural antioxidants and contains significant amounts of important phytochemicals. Thus, this study aimed to evaluate the macronutrients, minerals, vitamins and bioactive compounds of fresh and dehydrated basil and its hot and cold infusions. The basil presented high moisture (94.12%) and low lipid (0.20%), carbohydrates (5.25%) and dietary fibers (2.33%) content. There was no difference in vitamin C concentrations, total phenolics and antioxidant capacity between fresh and dehydrated basil and between the hot and cold infusions (p > 0.05). Potassium and calcium were the most prevalent minerals in dehydrated basil. The consumption of basil, especially in dehydrated form, can contribute significantly to the daily intake of minerals, vitamins C and E, and infusions are not a relevant choice of consumption to achieve nutritional recommendations. |
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Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions Aromatic herb; basil tea; antioxidant capacity; micronutrients; HPLC.Basil (Ocimum basilicum L.) is one of the most popular plants cultivated worldwide. It is a good source of natural antioxidants and contains significant amounts of important phytochemicals. Thus, this study aimed to evaluate the macronutrients, minerals, vitamins and bioactive compounds of fresh and dehydrated basil and its hot and cold infusions. The basil presented high moisture (94.12%) and low lipid (0.20%), carbohydrates (5.25%) and dietary fibers (2.33%) content. There was no difference in vitamin C concentrations, total phenolics and antioxidant capacity between fresh and dehydrated basil and between the hot and cold infusions (p > 0.05). Potassium and calcium were the most prevalent minerals in dehydrated basil. The consumption of basil, especially in dehydrated form, can contribute significantly to the daily intake of minerals, vitamins C and E, and infusions are not a relevant choice of consumption to achieve nutritional recommendations.Basil (Ocimum basilicum L.) is one of the most popular plants cultivated worldwide. It is a good source of natural antioxidants and contains significant amounts of important phytochemicals. Thus, this study aimed to evaluate the macronutrients, minerals, vitamins and bioactive compounds of fresh and dehydrated basil and its hot and cold infusions. The basil presented high moisture (94.12%) and low lipid (0.20%), carbohydrates (5.25%) and dietary fibers (2.33%) content. There was no difference in vitamin C concentrations, total phenolics and antioxidant capacity between fresh and dehydrated basil and between the hot and cold infusions (p > 0.05). Potassium and calcium were the most prevalent minerals in dehydrated basil. The consumption of basil, especially in dehydrated form, can contribute significantly to the daily intake of minerals, vitamins C and E, and infusions are not a relevant choice of consumption to achieve nutritional recommendations.Universidade Estadual De Maringá2021-09-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/5542310.4025/actascitechnol.v43i1.55423Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e55423Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e554231806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55423/751375152741Copyright (c) 2021 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRoberto, Poliana MirandaAnunciação, Pamella CristineDella Lucia, Ceres MattosPinheiro, Soraia SilvaSouza, Eliana Carla Gomes de Pinheiro-Sant'Ana, Helena Maria2021-11-05T19:01:25Zoai:periodicos.uem.br/ojs:article/55423Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2021-11-05T19:01:25Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
title |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
spellingShingle |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions Roberto, Poliana Miranda Aromatic herb; basil tea; antioxidant capacity; micronutrients; HPLC. |
title_short |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
title_full |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
title_fullStr |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
title_full_unstemmed |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
title_sort |
Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions |
author |
Roberto, Poliana Miranda |
author_facet |
Roberto, Poliana Miranda Anunciação, Pamella Cristine Della Lucia, Ceres Mattos Pinheiro, Soraia Silva Souza, Eliana Carla Gomes de Pinheiro-Sant'Ana, Helena Maria |
author_role |
author |
author2 |
Anunciação, Pamella Cristine Della Lucia, Ceres Mattos Pinheiro, Soraia Silva Souza, Eliana Carla Gomes de Pinheiro-Sant'Ana, Helena Maria |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Roberto, Poliana Miranda Anunciação, Pamella Cristine Della Lucia, Ceres Mattos Pinheiro, Soraia Silva Souza, Eliana Carla Gomes de Pinheiro-Sant'Ana, Helena Maria |
dc.subject.por.fl_str_mv |
Aromatic herb; basil tea; antioxidant capacity; micronutrients; HPLC. |
topic |
Aromatic herb; basil tea; antioxidant capacity; micronutrients; HPLC. |
description |
Basil (Ocimum basilicum L.) is one of the most popular plants cultivated worldwide. It is a good source of natural antioxidants and contains significant amounts of important phytochemicals. Thus, this study aimed to evaluate the macronutrients, minerals, vitamins and bioactive compounds of fresh and dehydrated basil and its hot and cold infusions. The basil presented high moisture (94.12%) and low lipid (0.20%), carbohydrates (5.25%) and dietary fibers (2.33%) content. There was no difference in vitamin C concentrations, total phenolics and antioxidant capacity between fresh and dehydrated basil and between the hot and cold infusions (p > 0.05). Potassium and calcium were the most prevalent minerals in dehydrated basil. The consumption of basil, especially in dehydrated form, can contribute significantly to the daily intake of minerals, vitamins C and E, and infusions are not a relevant choice of consumption to achieve nutritional recommendations. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55423 10.4025/actascitechnol.v43i1.55423 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55423 |
identifier_str_mv |
10.4025/actascitechnol.v43i1.55423 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55423/751375152741 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e55423 Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e55423 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315337471066112 |