Emily D. Niemeyer

Effects of Nitrogen Fertilization on the Phenolic Composition and Antioxidant Properties of Basil (Ocimum basilicum L.)

Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilization was found to have a significant effect on total phenolic levels in Dark Opal ( p < 0.001) and Genovese ( p < 0.001) basil with statistically higher phenolic contents observed when nutrient availability was limited at the lowest (0.1 mM) applied nitrogen treatment. Similarly, basil treated at the lowest nitrogen fertilization level generally contained significantly higher rosmarinic ( p = 0.001) and caffeic ( p = 0.001) acid concentrations than basil treated at other nitrogen levels. Nitrogen fertilization also affected antioxidant activity ( p = 0.002) with basil treated at the highest applied nitrogen level, 5.0 mM, exhibiting lower antioxidant activity than all other nitrogen treatments. The anthocyanin content of Dark Opal basil was not affected by applied nitrogen level, but anthocyanin concentrations were significantly impacted by growing season ( p = 0.001). Basil cultivar was also determined to have a statistically significant effect on total phenolic levels, rosmarinic and caffeic acid concentrations, and antioxidant activities.

Effect of cultivar on phenolic levels, anthocyanin composition, and antioxidant properties in purple basil (Ocimum basilicum L.)

In this study, we determined the effect of cultivar on total and individual anthocyanin concentrations and phenolic acid levels in eight purple basil varieties and examined the relationship between anthocyanin content, phenolic acid composition, and antioxidant properties. Cultivar had a significant influence on total anthocyanin concentrations as well as individual anthocyanin composition. The four major basil anthocyanins (labelled A-D) were quantified and cultivar had a statistically significant effect on anthocyanins B (p<0.01), C (p<0.01), and D (p<0.01), but not on anthocyanin A (p=0.94). Cultivar did not have a significant effect on total phenolic levels, although it did influence the concentration of some individual phenolic acids, including caftaric (p=0.03) and chicoric (p=0.04) acids. Although total phenolic and anthocyanin levels correlated with measured FRAP antioxidant capacities, for some cultivars the individual phenolic acid and anthocyanin composition was also an important factor affecting the antioxidant properties.

The Path to Academia and Motherhood: It Takes a Village

Growing up in rural Ohio, I never met a university professor. In fact, no one in my immediate family had even attended a 4-year college. And although I clearly remember almost everyone within our small community, I can’t recall a single child who had two mothers. Yet today I enjoy a successful career as a chemistry professor at a primarily undergraduate institution and am happily raising a 7-year-old daughter who thinks nothing of the fact that she has two moms. How did I arrive at this point? Hard work, persistence, and, of course, a little bit of luck helped. But just as important were the encouraging mentors and a supportive group of family and friends who helped me successfully navigate the path to become a scientist and educator as well as a partner and parent. Although it can be challenging to balance my roles as a faculty member and parent, I find that the synergy that exists from being a chemistry professor and a mom is tremendously enriching and gratifying.