scholarly journals Effect of Exogenously Applied Methyl Jasmonate on Yield and Quality of Salt-Stressed Hydroponically Grown Sea Fennel (Crithmum maritimum L.)

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1083
Author(s):  
M. Hatim Labiad ◽  
Almudena Giménez ◽  
Hafise Varol ◽  
Yüksel Tüzel ◽  
Catalina Egea-Gilabert ◽  
...  
Keyword(s):  
Salt Stress ◽  
Methyl Jasmonate ◽  
Fatty Acid Content ◽  
Daily Intake ◽  
Limiting Factors ◽  
Shoot Biomass ◽  
Total Phenolic ◽  
Partial Recovery ◽  
Negative Effects

Salt stress is one of the main limiting factors for plant growth and crop yield. Halophytes have been postulated as a new food source since they are able to grow under saline environments and have suitable minerals and bioactive compounds. See fennel Crithmum maritimum L. is a facultative halophyte moderately tolerant to salinity. This study was carried out in order to determine the effect spraying methyl jasmonate (MeJa) on the leaves had on the growth and nutritional quality of NaCl-treated sea fennel plants grown in a hydroponic system. For that, the seedlings were treated with (a) 0.5 mM MeJa, (b) 150 mM NaCl, and (c) 0.5 mM MeJa + 150 mM NaCl. The results showed that NaCl reduced the shoot biomass of baby leaf plants, but the addition of MeJa enabled partial recovery. At the same time, when compared with the plants treated only with NaCl, MeJa favoured the Ca and K uptake and translocation to the leaves of saline-treated plants. However, MeJa did not reduce Na levels. In all treatments, nitrate and nitrite ions were in the range of the acceptable daily intake (ADI) and essential fatty acid content was elevated, although the addition of MeJa to NaCl-treated plants reduced linolenic and linoleic acid contents as compared to the plants treated only with NaCl. Total phenolic compounds were not recovered by MeJa after their decrease by salinity and no differences in antioxidant activity was found between treatments. However, all the plants maintained their antioxidant nutritional properties and increased total flavonoids after MeJa spraying to NaCl-treated plants. These results showed that MeJa spraying alleviated the negative effects of salt stress in C. maritimum grown in floating systems, improving the growth of their edible parts and increasing the total flavonoid and mineral content without affecting the total antioxidant capacity of the plant.

scholarly journals Antioxidant defense and secondary metabolites concentration in hyssop (Hyssopus officinalis L.) plants as affected by salt stress

2021 ◽  
Vol 117 (2) ◽  
pp. 1
Author(s):  
Zhaleh SOHEILIKHAH ◽  
Nasser KARIMI ◽  
Masoud MODARRESI ◽  
Seyed Yahya SALEHI-LISAR ◽  
Ali MOVAFEGHI
Keyword(s):  
Salt Stress ◽  
Secondary Metabolites ◽  
Soluble Sugars ◽  
Plant Production ◽  
Limiting Factors ◽  
Alcoholic Extract ◽  
Total Antioxidant ◽  
Hoagland Nutrient Solution ◽  
Hyssopus Officinalis

Salt stress is one of the major limiting factors for plant production, and the quality of medicinal plants is also affected by soil salinity. Hyssop (Hyssopus officinalis L.) plants were cultivated for four weeks in perlite: sand and irrigated with Hoagland nutrient solution containing 0, 50, 100, 150, and 200 mM NaCl. Plants growth was decreased by salt stress while the leaf relative water content was not affected, and the chlorophyll content decreased only by the highest salt concentration (200 mM). Sodium was accumulated at small amounts, indicating a high ability of this species to exclude salt. Soluble sugars and proline were accumulated up to 1.6 and 4.5 fold, respectively. The antioxidant enzymes activity (peroxidase, catalase, ascorbate peroxidase) were increased by the salt treatments, particularly in the leaves. The levels of secondary metabolites (saponins, phenolics, flavonoids, anthocyanins, and iridoids) were all increased under salt stress, and the total antioxidant capacity of alcoholic extract of the leaves and roots was significantly higher in the salt-treated compared with control plants. Our results showed that hyssop is a salt-tolerant species, and the quality of this medicinal plant is improved when grown under saline conditions.

scholarly journals Methyl Jasmonate Reduces Inflammation and Oxidative Stress in the Brain of Arthritic Rats

Antioxidants ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 485 ◽  
Author(s):  
Pereira-Maróstica ◽  
Castro ◽  
Gonçalves ◽  
Silva ◽  
Bracht ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Methyl Jasmonate ◽  
Lipid Peroxides ◽  
Mitochondrial Respiratory Chain ◽  
Antioxidant Defenses ◽  
Protein Carbonyls ◽  
Partial Recovery ◽  
Negative Effects ◽  
The Brain ◽  
And Oxidative Stress

Methyl jasmonate (MeJA), common in the plant kingdom, is capable of reducing articular and hepatic inflammation and oxidative stress in adjuvant-induced arthritic rats. This study investigated the actions of orally administered MeJA (75–300 mg/kg) on inflammation, oxidative stress and selected enzyme activities in the brain of Holtzman rats with adjuvant-induced arthritis. MeJA prevented the arthritis-induced increased levels of nitrites, nitrates, lipid peroxides, protein carbonyls and reactive oxygen species (ROS). It also prevented the enhanced activities of myeloperoxidase and xanthine oxidase. Conversely, the diminished catalase and superoxide dismutase activities and glutathione (GSH) levels caused by arthritis were totally or partially prevented. Furthermore, MeJA increased the activity of the mitochondrial isocitrate dehydrogenase, which helps to supply NADPH for the mitochondrial glutathione cycle, possibly contributing to the partial recovery of the GSH/oxidized glutathione (GSSG) ratio. These positive actions on the antioxidant defenses may counterbalance the effects of MeJA as enhancer of ROS production in the mitochondrial respiratory chain. A negative effect of MeJA is the detachment of hexokinase from the mitochondria, which can potentially impair glucose phosphorylation and metabolism. In overall terms, however, it can be concluded that MeJA attenuates to a considerable extent the negative effects caused by arthritis in terms of inflammation and oxidative stress.

scholarly journals PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN

2021 ◽  
Vol 14 (2) ◽  
pp. 84
Author(s):  
Setyaningrum Ariviani ◽  
Nurul Hidayati Sholihin ◽  
Galih Poetri Nastiti
Keyword(s):  
Oxidative Stress ◽  
Dietary Fiber ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Daily Intake ◽  
Total Phenolic ◽  
Insoluble Dietary Fiber ◽  
Dietary Fiber Intake ◽  
Cowpea Flour

<p>The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.</p>

scholarly journals Meloidogyne javanica parasitism on the vegetative growth and nutritional quality of carrots

2020 ◽  
Vol 50 (9) ◽  
Author(s):  
Paula Juliana Grotto Débia ◽  
Beatriz Cervejeira Bolanho Barros ◽  
Heriksen Higashi Puerari ◽  
Claudia Regina Dias-Arieira
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Quality ◽  
Meloidogyne Javanica ◽  
Proximate Analysis ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Negative Effects ◽  
Wide Range ◽  
The Impact

ABSTRACT: Meloidogyne javanica is a plant-parasitic nematode that infects a wide range of vegetables. Its negative effects on crop yield and value are well documented. However, few studies have investigated the impact of the parasite on the nutritional value of vegetables. This study aimed to assess the effect of M. javanica parasitism on the vegetative characteristics, nematological parameters, chemistry composition and antioxidant activity of carrots. Seedlings were inoculated with 0 (control), 1000, 2500, or 5000 eggs and eventual second-stage juveniles (J2) of M. javanica. At 60 days after inoculation, plants were harvested and evaluated. Plants inoculated with 2500 eggs and J2 of M. javanica had higher root and tuber fresh weight than the control. Gall number increased with increasing inoculum density. The number of nematodes in the roots increased until 3000 specimens, decreasing thereafter. Proximate analysis revealed that plants inoculated with 1000 eggs and J2 of M. javanica or more had higher protein content in roots. In contrast, inoculation with 1775 nematodes or more resulted in a decrease in carotenoid content. There was no effect of inoculation on total phenolic content or antioxidant activity. Although, M. javanica infection did not have a marked impact on the nutritional quality of carrots, gall formation resulted in deformed roots of low commercial value.

Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan

2017 ◽  
Vol 23 (6) ◽  
pp. 513-528 ◽  
Author(s):  
Francisco Artés-Hernández ◽  
Anna Carolina Formica-Oliveira ◽  
Francisco Artés ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Vitamin B12 ◽  
Storage Time ◽  
Daily Intake ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Chitosan Coating ◽  
Total Antioxidant ◽  
Fresh Cut ◽  
Subsequent Storage

A vitamin B12-fortified (0.25 mg L−1) chitosan (10 g L−1) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blending days 0, 4, 7 and 9 with subsequent storage at 5 ℃ for 0, 24 and 48 h. Physicochemical quality of fresh blended beverages was well preserved throughout storage. The chitosan coating highly reduced epiphytic microflora growth and polyphenoloxidase/peroxidase activities. No relevant variations of total phenolic contents were observed between different fresh blended beverages. However, its total antioxidant capacity reported after blending was lower as storage time of ready-to-blend samples increased. Fortified samples showed a vitamin B12 content of 8.6 µg kg−1 on processing day, ensuring 200 mL of such beverage the recommended daily intake of this vitamin. In conclusion, a ready-to-blend fruit/vegetable mix, fortified with vitamin B12, was developed with a shelf life of nine days at 5 ℃ showing the prepared beverages good quality during subsequent storage for 48 h at 5 ℃.

scholarly journals Effects of salt stress levels on nutritional quality and microorganisms of alfalfa-influenced soil

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11729
Author(s):  
Qiang Lu ◽  
GenTu Ge ◽  
DuoWen Sa ◽  
ZhiJun Wang ◽  
MeiLing Hou ◽  
...  
Keyword(s):  
Salt Stress ◽  
Community Structure ◽  
Microbial Community ◽  
Microbial Communities ◽  
Microbial Community Structure ◽  
Nutritional Quality ◽  
Fatty Acid Content ◽  
Sustainable Use ◽  
Nutrient Quality

Background Globally, there is a large amount of salinized land. These soils have varying degrees of salt stress, causing ionic toxicity and osmotic stress on plants. However, it is not clear how different degrees of salt stress affect plant nutrients and microbial communities. Thus, a comprehensive understanding of plant major nutrients and microbial communities response to salt stress is desirable. Results We analyzed the main nutrients of the salt-tolerant ZhongMu No. 3 alfalfa variety planted in a salt stress environment. In mild and moderate group, the protein content and fatty acid content of alfalfa were the highest, indicating the best nutritional value. The severe group of salt stress affected the growth and development of alfalfa, as manifested by a decrease in the nutritional quality of alfalfa. Pseudomonas and Sphingobacterium that from alfalfa stem and leaf endophytes also increased with an increase in salt stress. In contrast, Sphingomonas, Methylobacterium, and Rhizobium decrease with increasing salt stress. Methylobacterium and Rhizobium have extremely significant differences in response to salt stress, and Exiquobacterium also shows significant differences. Conclusions Soil salinity would be an important factor beyond which alfalfa nutrient quality and microbial community structure change. This study identified key levels of salt stress that may affect the nutrient quality and microbial community structure. These findings enhance our understanding of the effects of salt stress on the nutritional quality of alfalfa and provide a reference for the sustainable use of salinized soil in the future.

scholarly journals Natural enrichment of refined rapeseed oil with phenols and chlorophylls from olive leaves of Oblica cultivar

2019 ◽  
Vol 11 (2) ◽  
pp. 202-209
Author(s):  
Valerija Majeić Germek ◽  
Mihaela Benček ◽  
Bojana Lukić ◽  
Dalibor Bbroznić ◽  
Olivera Koprivnjak
Keyword(s):  
Bioactive Compounds ◽  
Rapeseed Oil ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Total Phenols ◽  
Olive Leaves

Olive leaves as by-products of olive farming are rich natural source of bioactive compounds with antioxidant properties. In this study, the efficiency of the natural maceration of fresh and steam blanched olive leaves in refined rapeseed oil was investigated, as well as the effect of degree of leaf fragmentation (whole, cut, ground) and maceration time on transfer of bioactive compounds (polyphenols) and pigments (chlorophylls) in oil. In oils obtained by maceration, changes of total phenolic compounds and total chlorophylls were determined spectrophotometrically. The effect of these oil preparation procedures on oil quality indicators was also investigated through free fatty acid content and spectrophotometric indices. The content of total phenols and chlorophylls increased in oils obtained by maceration of fresh and steam blanched olive leaves, and were in statistically significant correlation with leaf fragmentation degree. The highest content of total phenols was achieved in oils with whole fresh leaves (220.4 mg/kg) after seven days of maceration while the chlorophylls transfer to oils was the most efficient when ground steam blanched leaves were macerated for 28 days (79.10 mg/kg). Maceration of olive leaves slightly deteriorated the quality of refined rapeseed oil, equally in oils with fresh and steam blanched olive leaves. This simple preparation procedure can be efficiently used for enrichment of refined oils with natural antioxidants.

Can trust become a factor of economic growth? Dynamic changes in the level of trust of Russian youth

2020 ◽  
pp. 92-107 ◽  
Author(s):  
A. I. Bakhtigaraeva ◽  
A. A. Stavinskaya
Keyword(s):  
Institutional Environment ◽  
Negative Effects ◽  
Dynamic Changes ◽  
Generalized Trust ◽  
Level Of Education ◽  
Advantages And Disadvantages ◽  
The Future ◽  
Analysis Of Dynamics

The article considers the role of trust in the economy, the mechanisms of its accumulation and the possibility of using it as one of the growth factors in the future. The advantages and disadvantages of measuring the level of generalized trust using two alternative questions — about trusting people in general and trusting strangers — are analyzed. The results of the analysis of dynamics of the level of generalized trust among Russian youth, obtained within the study of the Institute for National Projects in 10 regions of Russia, are presented. It is shown that there are no significant changes in trust in people in general during the study at university. At the same time, the level of trust in strangers falls, which can negatively affect the level of trust in the country as a whole, and as a result have negative effects on the development of the economy in the future. Possible causes of the observed trends and the role of universities are discussed. Also the question about the connection between the level of education and generalized trust in countries with different quality of the institutional environment is raised.

scholarly journals Effect of Methyl Jasmonate, Cytokinin, and Lavender Oil on Antioxidant Enzyme System of Apricot Fruit (Prunus armeniaca L.)

2021 ◽  
Vol 13 (15) ◽  
pp. 8565
Author(s):  
Seyda Cavusoglu ◽  
Nurettin Yilmaz ◽  
Firat Islek ◽  
Onur Tekin ◽  
Halil Ibrahim Sagbas ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Methyl Jasmonate ◽  
Prunus Armeniaca ◽  
Lavender Oil ◽  
Defense Systems ◽  
Antioxidant Enzyme System ◽  
Prunus Armeniaca L ◽  
Antioxidant Defense Systems ◽  
And Storage

Various treatments are carried out in order to extend both the shelf life and storage life of fresh fruit and vegetables after harvest and among them non-toxic for humans, environmentally and economically friendly alternative treatments are gained more importance. In the current study, methyl jasmonate (MeJA), cytokinin, and lavender oil which are eco-friendly and safe for human health were applied on apricot fruit. The treated fruit were stored at 0 °C and 90–95% relative humidity for 25 days and catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX) enzyme activities and lipid peroxidation of apricots after treatments were studied. According to the findings obtained from the study, it was observed that 5 ppm cytokinin and 1000 ppm lavender oil treatments of apricot fruit gave better APX and CAT enzyme activity, respectively. In addition, better SOD enzyme activity in fruit was obtained with MeJA+lavender oil treatments. As a result, it can be emphasized that the product quality of apricot fruit is preserved as both the eco-friendly application of MeJA, cytokinin, and lavender oil separately from each other and the treatment of combinations between these compounds activate the enzymatic antioxidant defense systems of apricot fruit after harvest.

scholarly journals Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 300
Author(s):  
Jhih-Ying Ciou ◽  
Hsin-Chun Chen ◽  
Chih-Wei Chen ◽  
Kai-Min Yang
Keyword(s):  
Oxidative Stability ◽  
Principal Component ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Natural Logarithm ◽  
Phytosterol Content ◽  
Rancimat Method ◽  
Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

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