Claim · model-written summary
The main fatty acids were α-linolenic, linoleic, and palmitic acids.
- Taxon
- Basil
Ocimum basilicumt0 - Outcome
- major fatty acidse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The major fatty acids were α-linolenic, linoleic and palmitic acids”
t0“Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars”
Title
Luís R. O. Cruz; Nikolaos Polyzos; Ângela Fernandes; et al. Agronomy 2020. doi:10.3390/agronomy10111824
Other claims from this paper (13)
- Intervention effect Increasing salinity did not affect crop performance in DoR.
- Intervention effect Increasing salinity did not affect crop performance in BaR.
- Intervention effect Salinity increased fat content in DoR.
- Intervention effect Salinity increased ash content in DoR.
- Intervention effect Salinity increased carbohydrate content in DoR.
- Intervention effect Salinity reduced energetic value in DoR.
- Intervention effect S2 saline conditions increased free sugars in BaR.
- Intervention effect Main organic acids declined in all cultivars.
- Intervention effect Tocopherols declined in all cultivars.
- Intervention effect Fatty acids showed no consistent salinity effect.
- Observation The richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside.
- Observation Basil extracts showed moderate antioxidant activity.
- Observation Basil extracts showed strong antifungal activity.