Assessment of Changes in Content of Nitrates (V) in Selected Spice Herbs Depending on Their Preservation Method and Storage Time

Telesiński, Arkadiusz; Grzeszczuk, Monika; Jadczak, D.; Wysocka, Gabriela; Onyszko, M.

doi:10.15193/zntj/2013/90/168-176

Cited by 4 publications

(3 citation statements)

References 10 publications

(15 reference statements)

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“…Despite the low consumption of fresh aromatic herbs, most of these green leafy products accumulate high nitrate content in their tissues [42]. That high nitrate content in fresh tissue results is further increased nitrate concentration after drying and during storage [43]. Thus, given that they are mostly consumed as dry tissue, the implementation of cultivation practices that prevent nitrate accumulation would be widely acknowledged.…”

Section: Nutritional Compositionmentioning

confidence: 99%

Protein Hydrolysates Supplement in the Nutrient Solution of Soilless Grown Fresh Peppermint and Spearmint as a Tool for Improving Product Quality

et al. 2021

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The present study investigated the potential of fresh peppermint (Mentha × piperita L.) and spearmint (Mentha spicata L.) production on a floating raft system combined with a commercial protein hydrolysate supplement (Amino16®) in a nutrient solution aiming to improve plant product quality. Three levels of the protein hydrolysate solution (0, 0.25 and 0.50%) were added in the nutrient solution, and the plants were harvested after twenty-four days. Plant growth characteristics were recorded, and nutritional, essential oil and polyphenolic composition were determined in fresh tissue. The addition of protein hydrolysates did not affect the fresh or dry weight but reduced plant height. Nitrate content significantly decreased, while total chlorophyll and essential oil content increased in both species. Moreover, the protein hydrolysate solution further increased total antioxidant capacity, total soluble phenol and carotenoid contents in spearmint plants, while it did not affect the essential oil and polyphenolic composition in both species. In conclusion, protein hydrolysates solution may be added in the nutrient solution, to improve the quality of peppermint and spearmint grown in a floating system, without adverse effects on crop yield or the essential oil and polyphenolic profile.

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Section: Nutritional Compositionmentioning

confidence: 99%

Protein Hydrolysates Supplement in the Nutrient Solution of Soilless Grown Fresh Peppermint and Spearmint as a Tool for Improving Product Quality

et al. 2021

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“…An analysis of the interaction between the experimental factors revealed that the significantly highest amounts of nitrates were accumulated in lemon balm in the control treatment (2646 N-NO −3 kg −1 FM) and the lowest amounts were in summer savory treated with Maximus Amino Protect (1646 N-NO −3 kg −1 FM). Telesi ński et al [32] reported similar nitrate levels in summer savory (1700 N-NO −3 kg −1 FM).…”

Section: Factormentioning

confidence: 73%

“…Similar DM content was reported by Nurzyńska-Wierdak and Zawiślak [30] with 9.4% on average in sweet basil and lemon balm, Kazimierczak et al [13,31] with 22.1 to 26.0% in lemon balm, and Nurzyńska-Wierdak et al [15] with 13.5 to 17.4% in lemon balm and 11.9 to 17.1% in marjoram, depending on the sowing date and pot size. In a study by Telesiński et al [32], summer savory and marjoram had higher DM contents (21.4% and 30.3%, respectively).…”

Section: Resultsmentioning

confidence: 90%

Effect of Biostimulants on the Yield and Quality of Selected Herbs

et al. 2022

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The aim of this study was to determine the effect of amino acid biopreparations on the yield of summer savory, marjoram, and lemon balm, and the concentrations of selected biochemical and mineral compounds in their herbage. The first experimental factor was plant species: summer savory (Satureja hortensis L.) var. Saturn, marjoram (Origanum majorana L.) var. Miraż, and lemon balm (Melissa officinalis L.). The second experimental factor was the effect exerted by two biopreparations, Calleaf Aminovital and Maximus Amino Protect, on herbage yield and quality. In the control treatment, plants were sprayed with water. The analyzed herb species differed considerably in yield and the concentrations of selected biochemical compounds and minerals. Lemon balm was characterized by the highest yield (1.73 kg m−2). Marjoram var. Miraż was characterized by the highest concentrations of reducing sugars (0.89 g 100 g−1 FM) and L-ascorbic acid (39.7 mg 100 g−1 FM). Summer savory was most abundant in total N, K, and Ca. The tested biostimulants contributed to a decrease in nitrate concentrations in the studied plants. The interaction between the experimental factors significantly affected the content of nitrates and mineral compounds and total N, P, K, and Ca in the herbage of the analyzed plant species.

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Seasonal variation of ascorbic acid and nitrate levels in selected basil (Ocimum basilicum L.) varieties

Muráriková¹,

Neugebauerová²

2018

Hortic. Sci.

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The aim of this study was to determine the levels of ascorbic acid and total nitrates in the fresh aerial parts of different varieties of basil (Ocimum basilicum L.) in different growing seasons. The ascorbate-nitrate index (I<sub>AN</sub>) is used to determine the safety of basil for consumers. Seven basil varieties (‘Ohře’, ‘Lettuce Leaf’, ‘Purple Opaal’, ‘Dark Green’, ‘Mammolo Genovese’, ‘Mánes’ and ‘Red Rubin’) were cultivated as pot cultures in greenhouses during the period 2015–2016. High-performance liquid chromatography (HPLC) was used to determine the ascorbic acid content, which ranged from 34.3 to 222.0 mg/kg f. w. An ion-selective electrode was employed to determine the content of nitrates, which ranged from 237.7 to 4280.6 mg/kg f. w. The ascorbate-nitrate index reached values of between 0.016 and 0.629, which are risky-to-moderately safe ascorbate-nitrate ratios. However, the occasional use of small amounts of basil as a culinary herb is not risky for consumers. Furthermore, significant differences in the content of ascorbic acid and nitrates were found among the cultivated samples with respect to variety, year and growing season.

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Assessment of Changes in Content of Nitrates (V) in Selected Spice Herbs Depending on Their Preservation Method and Storage Time

Cited by 4 publications

References 10 publications

Protein Hydrolysates Supplement in the Nutrient Solution of Soilless Grown Fresh Peppermint and Spearmint as a Tool for Improving Product Quality

Protein Hydrolysates Supplement in the Nutrient Solution of Soilless Grown Fresh Peppermint and Spearmint as a Tool for Improving Product Quality

Effect of Biostimulants on the Yield and Quality of Selected Herbs

Seasonal variation of ascorbic acid and nitrate levels in selected basil (Ocimum basilicum L.) varieties

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