Salt effect on phenolics and antioxidant activities of Tunisian and Canadian sweet marjoram (Origanum majorana L.) shoots

被引：21
作者：
Baatour, Olfa [1 ,2 ]
Mahmoudi, Hela [1 ]
Tarchoun, Imen [1 ]
Nasri, Nawel [1 ]
Trabelsi, Najla [3 ]
Kaddour, Rym [1 ]
Zaghdoudi, Maha [1 ]
Hamdawi, Ghaith [2 ]
Ksouri, Riadh [3 ]
Lachaal, Mokhtar [1 ]
Marzouk, Brahim [2 ]
机构：
[1] Fac Sci Tunis, Dept Biol, Unite Physiol & Biochim Tolerance Sel Plantes, Tunis 1060, Tunisia
[2] Ctr Biotechnol Borj Cedria, Lab Subst Bioact, Hammam Lif 2050, Tunisia
[3] Ctr Biotechnol, Lab Plantes Extremophiles, Hammam Lif 2050, Tunisia
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2013年 / 93卷 / 01期
关键词：
Origanum majorana L; shoot; salinity; phenolics; antioxidant activity; ANTIMICROBIAL ACTIVITY; EXTRACTS; WATER; ACID; FLAVONOIDS; SALINITY; STRESS;
D O I：
10.1002/jsfa.5740
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
BACKGROUND: Two varieties of Origanum majorana (Canadian and Tunisian) were evaluated for their phenolic, flavonoid and tannin contents, individual phenolic compounds and antioxidant activities under NaCl constraint. RESULTS: The results showed a significant variability in phenolic composition and antioxidant behavior between the two varieties under salt stress. The phenolic composition of methanolic extracts was determined by reversed-phase high-performance liquid chromatography. Amentoflavone was the predominant flavonoid compound; in addition, trans-2-hydrocinnamic acid became the major phenolic acid with salt treatment of the Tunisian variety. In the control, Canadian variety extract was characterized by high levels of gallic acid and amentoflavone. However, under 75 mmol L-1 NaCl, gallic acid content doubled, whereas amentoflavone content was maintained in the Canadian variety. Stimulation of phenolic acid biosynthesis was observed in these two varieties under salt treatment despite the fact that shoots of the Tunisian variety showed higher antioxidant activities compared to those from the Canadian variety. Tunisian O. majorana might have developed tolerance to salinity and avoided tissue damage by activating enzymes involved in the galactosylation of quercetin into quercetin-3-galactoside and quercetin-3-rhamnoside. CONCLUSION: Our results confirmed the tolerance of Tunisian O. majorana plants. (C) 2012 Society of Chemical Industry
引用
收藏
页码：134 / 141
页数：8
相关论文
共 36 条
[1]   Effect of salinity on photosynthesis and biochemical characteristics in mulberry genotypes [J].
Agastian, P ;
Kingsley, SJ ;
Vivekanandan, M .
PHOTOSYNTHETICA, 2000, 38 (02) :287-290
[2]   Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products [J].
Awika, JM ;
Rooney, LW ;
Wu, XL ;
Prior, RL ;
Cisneros-Zevallos, L .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (23) :6657-6662
[3]   Salt effects on the growth, mineral nutrition, essential oil yield and composition of marjoram (Origanum majorana) [J].
Baatour, Olfa ;
Kaddour, R. ;
Wannes, W. Aidi ;
Lachaal, M. ;
Marzouk, B. .
ACTA PHYSIOLOGIAE PLANTARUM, 2010, 32 (01) :45-51
[4]   Phenolic composition and biological activities of Tunisian Nigella sativa L. shoots and roots [J].
Bourgou, Soumaya ;
Ksouri, Riadh ;
Bellila, Amor ;
Skandrani, Ines ;
Falleh, Hanen ;
Marzouk, Brahim .
COMPTES RENDUS BIOLOGIES, 2008, 331 (01) :48-55
[5]  
Bruneton J, 1999, PHARMACOGNOSY PHYTOC, P484
[6]   Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds [J].
Chen, JH ;
Ho, CT .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) :2374-2378
[7]   Antimicrobial activity of flavonoids [J].
Cushnie, TPT ;
Lamb, AJ .
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS, 2005, 26 (05) :343-356
[8]   Effect of water and temperature stress on the content of active constituents of Hypericum brasiliense Choisy [J].
de Abreu, IN ;
Mazzafera, P .
PLANT PHYSIOLOGY AND BIOCHEMISTRY, 2005, 43 (03) :241-248
[9]  
Dewanto V, 2002, J AGR FOOD CHEM, V50, P3010, DOI [10.1021/jf0115589, 10.1021/jf0255937]
[10]  
Duh PD, 1999, FOOD SCI TECHNOL-LEB, V32, P269
1234