Elham Danaee; Vahid Abdossi
Volume 4, Issue 4 , December 2021, , Pages 13-20
Abstract
Basil (Ocimum basilicum L.) belongs to the mint family, which contains essential oils and phenolic compounds with antibacterial and antioxidant properties. Iron, potassium, and zinc are essential nutrients for plants. The use of nano-chelates is effective on vegetative characteristics ...
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Basil (Ocimum basilicum L.) belongs to the mint family, which contains essential oils and phenolic compounds with antibacterial and antioxidant properties. Iron, potassium, and zinc are essential nutrients for plants. The use of nano-chelates is effective on vegetative characteristics essential oils percentages of medicinal plants. The aim of this study was to investigate foliar application effects of nano-chelates levels on morphophysiological and phytochemical traits of basil. This experiment was performed as a completely randomized statistical design with 10 treatments including nano-chelates of iron, potassium, and zinc (0, 2, 4, and 6 mg/l). Non-foliar treatment with nano-chelates was used as a control treatment. The results showed that foliar application of different levels of nano-chelates had a significant effect on traits such as shoot fresh weight, total chlorophyll, flavonoids, amount of iron, potassium, and zinc at the level of 1%. Also, there was a significant impact on traits such as shoot and root dry weight, root fresh weight, phenol, vitamin C and essential oil percentage at 5% level. The highest fresh and dry weight of shoots and roots, vitamin C, phenol, and zinc was observed in Zn nano-chelate treatment. The highest content of total chlorophyll, flavonoids, iron content, and essential oil content in Fe nano-chelate treatment and the highest amount of potassium was in the treatment of K nano-chelate. Foliar application of different levels of nano-chelates in basil improved quantitative qualitative and nutritional contents. Nano-chelate fertilizers affected the percentage of compounds and the amount of essential oil compounds except methyl chavicol.
Elham Yourdkhani; Afshin Jafarpour
Volume 4, Issue 3 , September 2021, , Pages 19-23
Abstract
The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the ketchup formulation at three levels of 0.2, 0.5, and 0.8%, ...
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The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the ketchup formulation at three levels of 0.2, 0.5, and 0.8%, as well as some traits of the samples, were tested. The results showed that the acidity was ranged from 2.3-3.2.40%. The different levels of extracts had not a significant effect on the acidity, brightness, and TSS. The total phenol content, followed by a significant enhancement in antioxidant activity and retention of vitamin C (p<0.05). The total phenol, vitamin C, and antioxidant activity of samples containing aqueous extract were significantly higher than ethanolic extract. The results of the sensory evaluation showed that samples containing 0.2% and 0.5% aqueous extract had similar sensory acceptance to the control. Taste and odor scores of other treatments were not different from the control, but their color and overall acceptance scores were significantly lower than the control. Based on the obtained results, it can be concluded that extracts, (especially aqueous extract), have significant pragmatic activity and can be used as natural antioxidants to better preserve vitamin C in ketchup sauce.
