scholarly journals Ascorbic Acid (Asa) improves Salinity Tolerance in Wheat (Triticum Aestivum L.) by Modulating Growth and Physiological Attributes.

2021 ◽  
Vol 8 (1) ◽  
pp. 1-10
Author(s):  
Hasnain Ishaq ◽  
Muhammad Nawaz ◽  
Muhammad Azeem ◽  
Mehwish Mehwish ◽  
Muhammad Bedar Bekhat Naseem
Keyword(s):  
Triticum Aestivum ◽  
Ascorbic Acid ◽  
Sodium Chloride ◽  
Growth Yield ◽  
Triticum Aestivum L ◽  
High Concentration ◽  
Wheat Varieties ◽  
Yield Attributes ◽  
Sodium Chloride Stress ◽  
Physiological Attributes

Wheat (Triticum aestivum L.) is one of the most important staple foods. High concentration of sodium chloride severely affects plants in general and wheat in specific. In this study the ameliorative effects of ascorbic acid (AsA) against sodium chloride stress were investigated in two commercial wheat cultivars (Galaxy 2013 and Akbar 2019). Experiments were conducted in three replicates. Two levels of salt (0, 150 mM) along with exogenous application of ascorbic acid (0, 30 mM, 60 mM) were applied at three leaves seedling stage. At the establishment of treatments, data regarding physiological, biochemical and yield attributes were recorded and subjected to statistical analysis. The application of AsA significantly (p≤0.05) improved growth, yield and key physiological attributes in tested wheat varieties under salinity stress. Overall wheat genotype Akbar 2019 showed better growth under salt stress. It is concluded from this study that AsA may be used to mitigate salinity effects in wheat.

scholarly journals Phytochemical Content and Antioxidant Activity of Ancient Majorca and Carosella (Triticum aestivum L.) Wheat Flours

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1217
Author(s):  
Mariangela Marrelli ◽  
Pasqualina Sprovieri ◽  
Filomena Conforti ◽  
Giancarlo Statti
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Biological Activities ◽  
Triticum Aestivum L ◽  
High Concentration ◽  
Polyphenol Content ◽  
Wheat Varieties ◽  
Phytochemical Content ◽  
Whole Wheat ◽  
Different Types

Two locally grown ancient wheat varieties named Carosella and Majorca (Triticum aestivum L.) were studied for their phytochemical contents and biological activities. Four different types of flour obtained from each variety were investigated. Carosella and Majorca samples showed high concentration of polyphenol content and high antioxidant activity. Among the different types of flour obtained by different grindings (whole wheat, 2, 1, and 0), whole wheat showed the highest antioxidant activity expressed as inhibition of DPPH radical, with an IC50 value of 0.008 mg/mL for Carosella and 0.011 mg/mL for Majorca. The total polyphenol content ranged from 11.72 to 14.34 g/kg in Carosella samples and from 11.96 to 13.67 g/kg in Majorca samples. The results of this study reveal that the two wheat varieties, Carosella and Majorca, could be considered potential sources of antioxidant agent and could play a major role in human health.

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