Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

A Long-Term Study on Chemical Compounds and Their Location in Sweet Basil (Ocimum basilicum L.) Leaves from Organic and Conventional Basil Leaves

Ewelina Hallmann
* ORCID logo ,
Anna Rusaczonek
ORCID logo ,
Ewa Muszyńska
,
Daniel Ziółkowski
,
Sebastian Kuliński
,
Jakub Jasek
,
Alicja Ponder
ORCID logo
Version 1 : Received: 2 January 2024 / Approved: 3 January 2024 / Online: 3 January 2024 (07:58:13 CET)

A peer-reviewed article of this Preprint also exists.

Hallmann, E.; Rusaczonek, A.; Muszyńska, E.; Ziółkowski, D.; Kuliński, S.; Jasek, J.; Ponder, A. A Long-Term Study on Chemical Compounds and Their Location in Sweet Basil Leaves from Organic and Conventional Producers. Foods 2024, 13, 383. Hallmann, E.; Rusaczonek, A.; Muszyńska, E.; Ziółkowski, D.; Kuliński, S.; Jasek, J.; Ponder, A. A Long-Term Study on Chemical Compounds and Their Location in Sweet Basil Leaves from Organic and Conventional Producers. Foods 2024, 13, 383.

Abstract

Bioactive compound profiles in organic and conventional sweet basil were analyzed by HPLC, and the enzymatic status and antioxidant status of plants cultivated with the two systems were also examined. Unique chemical compound locations in the basil leaves were also estimated by fluorescence microscopy. The experiment was conducted from 2019-2021. Organic and conventional basil samples were obtained directly from the largest Polish herb producers. The results showed that the chemical structures of organic and conventional basil leaves are different. Not only cultivation method but also experimental year had a significant impact on the antioxidants content in basil leaves. Organic basil contained significantly more dry matter (11.97 g 100 g-1 FW) compare to conventional one (10.54 g 100g-1 FW) and showed a higher tendency for total phenolic (5.24 mg g -1 DW) concentrations than conventional basil (4.99 mg g-1 DW). The higher bioactive compound content reflects the antioxidant activity ( 61.0%, 54.33% and 46%) in organic basil compare to conventional 46.87%, 38.055 and 39.24%), respectively to analysis method (ABTS, DPPH and FRAP), as well catalase activity (39 µmol H2O2 min-1 mg-1) in organic compare to conventional (23.19 µmol H2O2 min-1 mg-1) of examined basil plants. The obtained results are a very unique and could be used by herbs producers as a key for q high quality basil production.

Keywords

antioxidant activity; basil; carotenoids; conventional; enzymes; organic; polyphenols

Subject

Biology and Life Sciences, Agricultural Science and Agronomy

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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