تاثیر سلنیوم و هومیک اسید بر خواص آنتی اکسیدانی سیر

قاسمی, کامران and بلند نظر, صاحبعلی and طباطبایی, سید جلال and پیردشتی, همت اله and ارزنلو, محسن and ابراهیم زاده, محمد علی and فتحی, حامد (1394) تاثیر سلنیوم و هومیک اسید بر خواص آنتی اکسیدانی سیر. New Zealand Journal of Crop and Horticultural Science ــ 43 (3). pp. 173-181. شاپا 8783-1175


Official URL: http://www.tandfonline.com/doi/full/10.1080/011406...


Antioxidant properties of garlic as affected by selenium and humic acid treatments

English Abstract

Garlic is an important bulb vegetable because of its medicinal and nutritional values. Selenium, an important trace element, and humic acid, a soil amendment, can positively affect garlic's nutritional values. To evaluate the impact of selenium and humic acid on antioxidant activity and phenol, flavonoid and allicin contents in garlic, Na2SeO4 solution was sprayed in concentrations of 0, 10, 20 and 30 μg Se/mL, and humic acid was used in fertigation at rates of 0, 10 and 20 kg/ha. Results showed the applied treatments had positive effects on the total antioxidant activity in garlic. The application of low concentrations of Se with moderate amounts of humic acid caused the highest antioxidant activity, as did the application of high Se concentrations with no humic acid. Humic acid at the rate of 10 kg/ha contributed more to the lower total phenol content than did the 20 kg/ha (H20) rate. The Se treatment decreased flavonoid content, and the control plants (Se0) had the highest amount of flavonoids. The results regarding sulphur and allicin contents were greatly similar in that they were both at their maximum level in the Se0H20 treatment. Se0 led to the highest allicin content, and its difference from other Se treatments was significant (P < 0.01). A strong negative correlation was found between selenium concentration and allicin content (R2 = 0.881). The findings showed that humic acid positively affects most tested traits, but negative or no effects were seen for the Se treatment. Therefore, if the production of Se-enriched garlic is the aim, a decrease in some nutritional values must be accepted.

Item Type:Article
زبان سند : انگلیسی
نویسنده مسئول :کامران قاسمی
نویسنده :محسن ارزنلو
Additional Information:Impact Factor (2014): 0.605 Indexed in: ISI, Biological Abstracts , BIOSIS Previews , Current Contents , BIOBASE , GEOBASE, CORE , Scopus, CABI , EBSCOhost
Uncontrolled Keywords:آلیسین، فعالیت آنتی اکسیدانی، سیر، هومیک اسید، سلنیوم
کلیدواژه ها (انگلیسی):allicin; antioxidant activity; garlic; humic acid; selenium
Subjects:QV pharmacology > QV 25 Pharmaceutical Biomaterials
Divisions:Faculty of Medicine > Department of Basic Sciences > Department of Microbiology
ID Code:6550
Deposited By: Dr Mohsen Arzanlou
Deposited On:24 Jun 1394 06:07
Last Modified:28 Sep 1394 08:44

Repository Staff Only: item control page

Document Downloads

More statistics for this item...