Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions

Detalhes bibliográficos
Autor(a) principal: Roberto, Poliana Miranda
Data de Publicação: 2021
Outros Autores: Anunciação, Pamella Cristine, Della Lucia, Ceres Mattos, Pinheiro, Soraia Silva, Souza, Eliana Carla Gomes de, Pinheiro-Sant'Ana, Helena Maria
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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spelling 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
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