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

Poliana Miranda Roberto; Pamella Cristine Anunciação; Ceres Mattos Della Lucia; Soraia Silva Pinheiro; Eliana Carla Gomes de  Souza; Helena Maria Pinheiro-Sant'Ana

doi:10.4025/actascitechnol.v43i1.55423

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

Authors

Poliana Miranda Roberto Universidade Federal de Viçosa
Pamella Cristine Anunciação Universidade Federal de Viçosa https://orcid.org/0000-0002-6447-5588
Ceres Mattos Della Lucia Universidade Federal de Viçosa
Soraia Silva Pinheiro Universidade Federal de Viçosa
Eliana Carla Gomes de Souza Universidade Federal de Viçosa
Helena Maria Pinheiro-Sant'Ana Universidade Federal de Viçosa

DOI:

https://doi.org/10.4025/actascitechnol.v43i1.55423

Keywords:

Aromatic herb; basil tea; antioxidant capacity; micronutrients; HPLC.

Abstract

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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Published

2021-09-23

How to Cite

Roberto, P. M., Anunciação, P. C., Della Lucia, C. M., Pinheiro, S. S., Souza, E. C. G. de ., & Pinheiro-Sant’Ana, H. M. (2021). Macronutrients, vitamins, minerals and bioactive compounds in fresh and dehydrated basil (Ocimum basilicum) and its hot and cold infusions . Acta Scientiarum. Technology, 43(1), e55423. https://doi.org/10.4025/actascitechnol.v43i1.55423

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Issue

Vol. 43 (2021): Publicação contínua

Section

Science, Food Technology and Food Engineering

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