Effect of Water Stress and Storage Time on Anthocyanins and Other Phenolics of Different Genotypes of Fresh Sweet Basil

This study describes the effect of water stress and storage time on the content of anthocyanins and other phenolics in different genotypes of fresh sweet basil (Ocimum basilicum L.). Purple and green Iranian cultivars and a Genovese variety were exposed to a control (100% of the field capacity, FC)...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2015-10, Vol.63 (42), p.9223-9231
Main Authors: Luna, María C, Bekhradi, Farzaneh, Ferreres, Federico, Jordán, María J, Delshad, Mojtaba, Gil, María I
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Anthocyanins - metabolism
Antioxidants - analysis
Antioxidants - metabolism
Food Storage
Genotype
Ocimum basilicum - chemistry
Ocimum basilicum - genetics
Ocimum basilicum - metabolism
Plant Leaves - chemistry
Plant Leaves - genetics
Plant Leaves - metabolism
Water - analysis
Water - metabolism
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Summary:This study describes the effect of water stress and storage time on the content of anthocyanins and other phenolics in different genotypes of fresh sweet basil (Ocimum basilicum L.). Purple and green Iranian cultivars and a Genovese variety were exposed to a control (100% of the field capacity, FC) and to water stress of mild and severe deficit irrigation treatments (25 and 50 DI corresponding to 75 and 50% FC, respectively). The individual characterization by HPLC-DAD-ESI/MS n and the MS fragmentation pathway of anthocyanins are described. A 50% increase in the anthocyanin content was observed in 50 DI after storage. Water stress markedly enhanced the content of phenolic acids after storage in the three genotypes. Water stress can be an efficient way to help the sustainability of water resources, enriching the content of phenolic compounds that may be beneficial to human health.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.5b04131