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Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry

2019Artigo científico Acesso aberto
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dc.contributor.authorFernandes, Filipa A.
dc.contributor.authorPereira, Eliana
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-12-20T17:34:23Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-12-20T17:34:23Z
dc.date.issued2019
dc.description.abstractOcimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6′-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFernandes, Filipa; Pereira, Eliana; Círić, Ana; Soković, Marina; Calhelha, Ricardo C.; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Ocimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industry. Food and Function. ISSN 2042-6496. 10, p. 3161-3171en_EN
dc.identifier.doi10.1039/c9fo00578aen_EN
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/19950
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.titleOcimum basilicum var. Purpurascens leaves (red rubin basil): A source of bioactive compounds and natural pigments for the food industryen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameFernandes
person.familyNamePereira
person.familyNameCalhelha
person.familyNameBarros
person.familyNameFerreira
person.givenNameFilipa Alexandra
person.givenNameEliana
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A1F-9985-F38B
person.identifier.ciencia-idBE17-462D-9A75
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-6807-1137
person.identifier.orcid0000-0003-2854-6745
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridA-8045-2019
person.identifier.ridQ-8017-2018
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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