Articles
EFFECT OF SALINITY ON PHENOLIC COMPOSITION AND BIOLOGICAL ACTIVITY OF NIGELLA SATIVA
Article number
853_5
Pages
57 – 60
Language
English
Abstract
Nigella sativa is an aromatic and medicinal plant which seeds are widely used as spices and natural remedy for number of illness.
Salinity is one of the major factors that affect plant growth in Tunisia.
The aim of this study was to investigate the impact of salinity on phenolic production and antioxidant activity of Nigella sativa seeds.
Results indicated that treatment with 60 mM NaCl greatly influenced the phenolic acid and flavonoid composition of the seeds; the content of several compounds including the major one (vanillic acid) decreased.
Salinity enhanced, however, the biosynthesis of some components especially quercetin, apigenin and trans-cinnamic acid.
Salinity was found also to affect the antiradical and antioxidant power of the seeds methanol extracts.
Salinity is one of the major factors that affect plant growth in Tunisia.
The aim of this study was to investigate the impact of salinity on phenolic production and antioxidant activity of Nigella sativa seeds.
Results indicated that treatment with 60 mM NaCl greatly influenced the phenolic acid and flavonoid composition of the seeds; the content of several compounds including the major one (vanillic acid) decreased.
Salinity enhanced, however, the biosynthesis of some components especially quercetin, apigenin and trans-cinnamic acid.
Salinity was found also to affect the antiradical and antioxidant power of the seeds methanol extracts.
Authors
S. Bourgou, M.E. Kchouk, A. Bellila, B. Marzouk
Keywords
antioxidant activity, Tunisia
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