Open AccessMacronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions
Author(s) -
Poliana Miranda Roberto,
Pamella Cristine Anunciação,
Ceres Mattos Della Lúcia,
Soraia Silva Pinheiro,
Eliana Carla Gomes de Souza,
Helena Maria Pinheiro-Sant’Ana
Publication year - 2021
Publication title -
acta scientiarum. technology/acta scientiarum. technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 17
eISSN - 1807-8664
pISSN - 1806-2563
DOI - 10.4025/actascitechnol.v43i1.55423
Subject(s) - ocimum , basilicum , chemistry , food science , sweet basil , potassium , antioxidant , vitamin c , vitamin , botany , biology , biochemistry , organic chemistry
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.