Effect of selected commercial bio-additives on nutritional value of basil (Ocimum basilicum)
Organic production of vegetables as well as medicinal plants is increasing in recent years. Only a few products are available for organic growers to increase yield and quality of production. Basil (Ocimum basilicum) is one of the most popular and useful culinary herbs due to its delicate aroma and fragrance. The main utilization forms of different basil types include fresh, frozen, dried, the basil essential oil, and others. Apart from essential oil, basil herb contains also flavonoid glycosides and flavonoid aglycones. During 2012 and 2013, the effect of two bio-additives, accepted for organic farming, on the basil cultivar 'Aton' was evaluated. Amalgerol Premium, composed of vegetable oils, essential oils, minerals and herbal extracts, and enriched with seaweed extract, and EM-Farming SUPER AKTIVIERT, composed of lactic acid bacteria, photosynthetic bacteria and molasses, were evaluated. The application of the additives was made by spraying and irrigation. Above ground part of plants were harvested by cutting. Total phenols, total flavonoids and total antioxidant capacity (TAC) were determined. The influence of the treatment on those parameters was evaluated. Selected bio-additives did not lead to an increase in measured parameters. In fact, both treatments showed an opposite effect during 2012. Results indicate no statistically significant difference in the 2013 season.
Kopta, T. and Vabkova, J. (2016). Effect of selected commercial bio-additives on nutritional value of basil (Ocimum basilicum). Acta Hortic. 1125, 223-228
'Aton' basil, organic farming, alternative preparation, polyphenols, flavonoids, total antioxidant capacity