Effect of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract under organic cultivation conditions
- Authors
- Islam, Mohammad Zahirul; Park, Buem-Jun; Lee, Young-Tack
- Issue Date
- 1-Nov-2019
- Publisher
- ELSEVIER
- Keywords
- Antioxidant activity; Bioactive compounds; Organic cultivation condition; Salinity stress; Wheat microgreen extract
- Citation
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v.140, pp.631 - 636
- Journal Title
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Volume
- 140
- Start Page
- 631
- End Page
- 636
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/17980
- DOI
- 10.1016/j.ijbiomac.2019.08.090
- ISSN
- 0141-8130
- Abstract
- This study was conducted to confirm the effects of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract. The microgreens were cultivated for 8 days in organic media with different concentrations of Na [0 (control), 12.5, 25, 50, and 100 mM from sodium chloride] which was contained in a growth chamber with controlled temperature (20/15 degrees C, day/night), light (14/10 h, light/dark; intensity 150 mu mol.m(-2).s(-1) with quantum dot light-emitting diodes), and humidity (60%). Treatment with increasing concentrations of Na resulted in an increase in the Na content of microgreens. Treatment with 12.5 mM of NaCl significantly maximized beta-carotene (1.21 mu g/mL), phenolic acid (41.70 mu g/mL), flavonoid (165.47 mu g/mL), and vitamin C (29.51 mu g/mL) levels and the nitrite-scavenging activities (37.33%) in wheat microgreen extracts. In addition, the salt-stress caused due to treatment with 25 mM of NaCl resulted in the highest anthocyanin (51.43 mu g/mL), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (89.31%), and 2,2-diphenyl-1-picrylhydrazyl (63.28%) radical-scavenging activity. Therefore, attaining adequate levels of salt-stress may be useful for the industrial manufacturing of new products from wheat microgreen extract. (C) 2019 Elsevier B.V. All rights reserved.
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