Published in Scientific Papers. Series E. Land Reclamation, Earth Observation & Surveying, Environmental Engineering, Vol. XIII
Written by Irina TOMASU, Simona MARCU SPINU, Mihaela DRAGOI CUDALBEANU, Constanta MIHAI, Petronela ROSU, Raluca PASCU, Alina ORTAN
A traditional aromatic culinary plant, basil (Ocimum spp.) also offers a wide range of potential health benefits, including antioxidant, anti-inflammatory and anticarcinogenic effects. Multiple varieties cultivated around the world, ranging from the traditional Ocimum basilicum - sweet basil to Genovese basil, cinnamon basil, purple basil, holy basil, etc, were investigated for their therapeutic properties due to their high content of antioxidant compounds. The aim of this study was the phytochemical analysis of a lemon-flavored basil, with seeds procured from Kiepenkerl. To promote a circular economy, the lemon basil was grown together with yeast biomass fed fish in an aquaponic system. The samples consisted of basil grown with: different percentages of yeast biomass added to conventional fish feed, regular fish feed, and traditional soil-based technologies. The phytochemical composition of the samples was assessed following microwave-assisted extraction. The evaluation included antioxidant activity (DPPH, FRAP, ABTS assays), as well as total phenolic and flavonoid contents. Among the 14 compounds identified in the UPLC investigation, caffeic acid and rosmarinic acid had the highest content in all the samples.
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