Journal of Food, Agriculture and Environment

Proximate analysis among 24 Ocimum cultivars under two cultivation environments: A comparative study

Author(s):

Bernardo Murillo-Amador ¹*, Alejandra Nieto-Garibay ¹, Enrique Troyo-Diéguez ¹, Arnoldo Flores-Hernández ², Miguel V.Cordoba-Matson ¹, Arnoldo Villegas-Espinoza ³*

Recieved Date: 2013-07-11, Accepted Date: 2013-10-27

Abstract:

Basil (Ocimum spp.) is one of the world’s most popular culinary herbs whose fresh or dried leaves are used in cooking, its seed for making blended juice drinks and is an essential oil crop known for its aniseed-like aroma and sweet taste. There are arguably estimated 50 to 150 varieties of basil; most are varieties of O. basilicum or sweet basil and some are cultivars of other basil species, while others are hybrids. In spite of its worldwide popularity, to the best of our knowledge there is no data available comparing the chemical composition of many common basil varieties. In this study the proximate quality are compared among 23 of the more common varieties of sweet basil (O. basilicum) and one hybrid basil. The nutrition related parameters studied were moisture, ash, crude protein, crude fibre, crude fat, nitrogen free extract (digestible carbohydrates) and total energy. Also, in order to produce high quality organic crops that are pesticide free and environmentally safe there is a shift to produce crops in mesh-protected shaded environments or greenhouses. Basil is no exception. Hence, an additional purpose of this study was to also compare the proximate composition of these 24 basil varieties in a mesh-protected shaded enclosures with open-fields. The sweet basil varieties tested were Nufar, Finissimo, Sweet Mammoth, Edwina, Emily, Eonwy, Genovese, Marian, Martina, Rubin Roz, Red Rubin, Mrs. Burns, Sweet Dani, Sweet Genovese, Sweet Thai, Cinnamon, Italian Large Leaf, Purple Ruffles, Licorice, Lettuce Leaf, Spicy Globe, Dark Opal and Siam Queen; and one hybrid basil named Lemon basil (Ocimum × citriodorum). The proximate composition of tissues of the cultivars of Ocimum was analyzed using standard methods of food analysis. A two-way analysis of variance (ANOVA) of the variables measured was carried out to determine effects of: (a) basil varieties, (b) production in mesh-protected shaded enclosures and open-field and (c) the interaction of basil varieties and shaded/open environments. Duncan’s new multiple range test (p = 0.05) was used to test significance between means. The results showed significant differences between environments and varieties. The study demonstrates that basil has high concentrations of crude protein, crude fibre, ashes, nitrogen free extract, energy and moisture content. Sweet basil can accumulate high or moderate levels of nutritionally important components with concentrations affected by both environmental and genetic factors. In general, majority of variables showed higher values in open-field environment.

Keywords:

Basil, Ocimum basilicum, Ocimum x citriodorum, proximate analysis, varieties, cultivars, protein, fiber, energy, ashes, mesh-protected, open-field, greenhouse

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Environment
Pages: 2842-2848

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