Basil Ocimum Basilicum
Mostrando 1-12 de 39 artigos, teses e dissertações.
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1. Estimating leaf area of basil cultivars through linear dimensions of leaves
ABSTRACT Ocimum basilicum L. (basil) is an annual herb belonging to the Lamiaceae family that has economic importance for many regions around the world. Thus, ecophysiological studies are needed to assess this species growth and dispersal. This work aimed to obtain equations from regression models that meaningfully estimate the leaf area of basil cultivars u
Revista Ceres. Publicado em: 2022
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2. Salicylic acid attenuates the harmful effects of salt stress on basil
RESUMO A salinidade da água de irrigação e do solo é um dos grandes desafios da agricultura, pois prejudica os processos fisiológicos e o crescimento das plantas. A aplicação exógena de compostos antioxidantes, como o ácido salicílico, pode reduzir os danos causados pelo estresse salino nas plantas. Assim, o presente estudo teve como objetivo avali
Revista Brasileira de Engenharia Agrícola e Ambiental. Publicado em: 2022
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3. Evapotranspiration and crop coefficient of basil determined by weighing lysimeters
RESUMO A cultura do manjericão (Ocimum basilicum) é de grande importância para o comércio como condimento fresco ou seco, para consumo humano e óleo essencial para as indústrias farmacêutica e cosmética. Os excessos e déficits de água podem afetar a produção de biomassa das plantas, tornando necessário o uso da quantidade correta de água para c
Hortic. Bras.. Publicado em: 22/11/2019
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4. Essential oils in the control of Colletotrichum gloeosporioides f. Sp. cepae in onion seeds
RESUMO A antracnose causada pelo fungo Colletotrichum gloeosporioides f. sp. cepae é umas das principais doenças na cultura da cebola. A principal estratégia de controle deste fungo é o controle químico com fungicida sendo esta técnica utilizada na maior parte dos cultivos. Atualmente vem sendo estudados métodos de controle de doenças que sejam menos
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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5. CHLOROPHYLL FLUORESCENCE OF BASIL PLANTS CULTIVATED IN A HYDROPONIC SYSTEM USING TREATED DOMESTIC WASTEWATER
ABSTRACT Different techniques have been used to evaluate the energetic characteristics and damage to the photosynthetic apparatus of plants exposed to different stresses, including the measurement of chlorophyll fluorescence. The objective of this study is to evaluate the photosynthetic response by assessing the fluorescence parameters of chlorophyll a in ba
Eng. Agríc.. Publicado em: 19/06/2019
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6. Efficiency of essential oils of Ocimum basilicum and Cymbopogum flexuosus in the sedation and anaesthesia of Nile tilapia juveniles
ABSTRACT This study aimed to verify the sedative and anaesthetic effect of the essential oils of basil (Ocimum basilicum) (EOOB) and lemongrass (Cymbopogum flexuosus) (EOCF) in Nile tilapia juveniles. The fish were transferred to aquaria containing different concentrations of each essential oil: 10, 25, 50, 100, 200, 400 and 600 μL L-1. The time of sedation
An. Acad. Bras. Ciênc.. Publicado em: 31/08/2017
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7. Evaluation of basil extract ( Ocimum basilicum L.) on oxidative, anti-genotoxic and anti-inflammatory effects in human leukocytes cell cultures exposed to challenging agents
ABSTRACT Ocimum is one of the most important genera of the Lamiaceae family. Several studies about basil and its popular use reveal many characteristics of the herb, including its use as antioxidant, anti-aging, anti-inflammatory, anti-carcinogenic, anti-microbial, and cardiovascular agents, among others. In this paper, we evaluated genotoxic, oxidative, and
Braz. J. Pharm. Sci.. Publicado em: 20/04/2017
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8. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly
Braz. J. Microbiol.. Publicado em: 2016-06
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9. Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time
No presente estudo, a metodologia de superfície de resposta (MSR) foi utilizada para avaliar o efeito de tempo e temperatura de extração no conteúdo de compostos bioativos e atividade antioxidante de extratos de folhas de manjericão roxo (Ocimum basilicum L.). A estabilidade das antocianinas relacionada à temperatura, luz e copigmentação também foi
An. Acad. Bras. Ciênc.. Publicado em: 13/05/2016
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10. In vitro inhibition of the bovine viral diarrhoea virus by the essential oil of Ocimum basilicum (basil) and monoterpenes
The bovine viral diarrhoea virus (BVDV) is suggested as a model for antiviral studies of the hepatitis C virus (HCV). The antiviral activity of the essential oil of Ocimum basilicum and the monoterpenes camphor, thymol and 1,8-cineole against BVDV was investigated. The cytotoxicities of the compounds were measured by the MTT (3-(4.5-dimethylthiazol-2-yl)-2.5
Braz. J. Microbiol.. Publicado em: 11/04/2014
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11. SECAGEM, ARMAZENAMENTO E CONTROLE GENÉTICO DE CARACTERES AGRONÔMICOS E QUÍMICOS DE MANJERICÃO (OCIMUM BASILICUM L.). / DRYING, STORAGE AND GENETIC CONTROL OF AGRONOMIC AND CHEMICAL CHARACTERS OF BASIL (OCIMUM BASILICUM L.).
The aim of this work was to evaluate the influence of drying of leaves, the storage time of the essential oil and to study the inheritance of agronomic and chemical characters of basil (Ocimum basilicum L.). Three assays were carried out, where the effect of drying time of leaves, the influence of storage in different environments and the study of inheritanc
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/05/2012
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12. Otimização do uso de sal de ervas e cloreto de potássio na substituição parcial do cloreto de sódio em corte e em linguiça de frango / Optimizing the use of "salt herbs" and potassium chloride in the partial substitution of sodium chloride in court and chicken sausage
O cloreto de sódio é um componente essencial na condimentação dos alimentos, especialmente de carnes e seus derivados. Entretanto, seu excesso pode causar problemas de saúde a seus consumidores, a exemplo da hipertensão arterial. Objetivou-se nesta pesquisa substituir parcialmente o cloreto de sódio por cloreto de potássio e uma mistura de orégano (
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/03/2012