Resumo

LOPEZ MARTINEZ, José Dimas et al. Effect of potassium on the phenolic content and antioxidant capacity of Ocimum basilicum L. Rev. Mex. Cienc. Agríc [online]. 2017, vol.8, n.1, pp.133-145. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v8i1.77.

In the last decade, numerous efforts have been made to increase the content of phenolic compounds and the antioxidant capacity of plants that go directly to human consumption, using for this several methods of cultivation; however, the results have been discrepant about the quality of the fruits and the yield obtained, concluding that the high content of phenolic compounds and the antioxidant capacity has not been a guarantee of high crop yields. Therefore, the objective of this study was to determine a possible increase in total phenolic compounds, total antioxidant capacity and yield of three basil genotypes (Sweet Lemon, Red Rubin and Cinnamon) produced under different levels of potassium (7,9 , 11 and 13 mM). In addition, dry matter, plant height and number of leaves were evaluated. The work was carried out in the Comarca Lagunera of Durango in the year 2014. The analysis of variance showed significant differences (p≤ 0.001) due to genotype and potassium levels in almost all variables. It was found interaction in total phenolic compounds, antioxidant capacity, yield and height of the plant. The correlation (R2) (p≤ 0.05) was also found between the potassium level and all variables. The results indicate that potassium control in the nutrient solution may be a viable option to improve nutraceutical qualities in terms of total phenolic compounds content and antioxidant capacity without affecting basil yield.

Palavras-chave : Ocimum basilicum L.; antioxidants; potassium concentration; yield.

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