title: Effect of Water Stress and Storage Time on Anthocyanins and Other Phenolics of Different Genotypes of Fresh Sweet Basil.
abstract: This study describes the effect of water stress and storage time on the content of anthocyanins and other phenolics in different genotypes of fresh sweet basil (Ocimum basilicum L.). Purple and green Iranian cultivars and a Genovese variety were exposed to a control (100% of the field capacity, FC) and to water stress of mild and severe deficit irrigation treatments (25 and 50 DI corresponding to 75 and 50% FC, respectively). The individual characterization by HPLC-DAD-ESI/MS(n) and the MS fragmentation pathway of anthocyanins are described. A 50% increase in the anthocyanin content was observed in 50 DI after storage. Water stress markedly enhanced the content of phenolic acids after storage in the three genotypes. Water stress can be an efficient way to help the sustainability of water resources, enriching the content of phenolic compounds that may be beneficial to human health.
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC , Espinardo, Spain.
authors.forename: María C
authors.initials: MC
authors.lastname: Luna
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC , Espinardo, Spain.|Department of Horticultural Sciences, University College of Agriculture and Natural Resources, University of Tehran , Tehran, Iran.
authors.forename: Farzaneh
authors.initials: F
authors.lastname: Bekhradi
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC , Espinardo, Spain.
authors.forename: Federico
authors.initials: F
authors.lastname: Ferreres
authors.affiliation: Department of Natural Resources, Murcia Institute of Agri-Food Research and Development (IMIDA) , La Alberca (Murcia), Spain.
authors.forename: María J
authors.initials: MJ
authors.lastname: Jordán
authors.affiliation: Department of Horticultural Sciences, University College of Agriculture and Natural Resources, University of Tehran , Tehran, Iran.
authors.forename: Mojtaba
authors.initials: M
authors.lastname: Delshad
authors.affiliation: Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC , Espinardo, Spain.
authors.forename: María I
authors.initials: MI
authors.lastname: Gil
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000378:metabolism; D000975:Antioxidants / Q000032:analysis / Q000378:metabolism; D061353:Food Storage; D005838:Genotype; D018649:Ocimum basilicum / Q000737:chemistry* / Q000235:genetics / Q000378:metabolism; D018515:Plant Leaves / Q000737:chemistry / Q000235:genetics / Q000378:metabolism; D014867:Water / Q000032:analysis / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D014867:Water
keywords: HPLC-DAD-ESI/MSn; anthocyanins; basil (Ocimum basilicum L.); environmental stresses