SavedAdd your journal

Journals / Bartın Üniversitesi Uluslararası Fen Bilimleri Dergisi / 2019 / Cilt: 2 - Sayı: 1

CHANGES OF PHENOLIC COMPOUNDS IN TOMATO ASSOCIATED WITH THE HEAVY METAL STRESS

Dursun KISA
Ömer KAYIR
Necdettin SAĞLAM
Sezer ŞAHİN
Lokman ÖZTÜRK
Mahfuz ELMASTAŞ
Pages
35–43
Publication Date
2019-07-31
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In the present study, it was showed that total phenolic content has positive correlations with caffeic acid in all treatment of heavy metals.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Heavy metals have restricted the plant regular life cycles affecting the plant primer and seconder metabolites by biochemical and physiological pathways.
📊
Key Findings & Data:The applications of Cu, Cd and Pb significantly reduced the total phenolic content, levels of caffeic, chlorogenic and vanillic acids in all treated groups except for 50 and 20 ppm of Pb for total phenolics and vanillic acid, respectively.
💡
Conclusion & Impact:In the present study, it was showed that total phenolic content has positive correlations with caffeic acid in all treatment of heavy metals.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Heavy metal · phenolic compound · tomato

Abstract

Heavy metals have restricted the plant regular life cycles affecting the plant primer and seconder metabolites by biochemical and physiological pathways. Phenolic compounds considered as products of metabolic alterations have been synthesized in various numbers and typical characteristic of plants. In this study, we aimed to investigate the variations of phenolic compounds with HPLC in leaves of tomato exposed to heavy metals. The applications of Cu, Cd and Pb significantly reduced the total phenolic content, levels of caffeic, chlorogenic and vanillic acids in all treated groups except for 50 and 20 ppm of Pb for total phenolics and vanillic acid, respectively. The level of benzoic acid is generally decreased by the application of heavy metals except for Cu at 50 ppm doses. Rutin is the most abundant phenolic compound in term of quantity among to analyzed phenolics and its content decreased depending on the heavy metal doses except for 10 ppm doses of Cd. The responses of tomato under heavy metals stress resulted in lower amount of phenolic compounds. In the present study, it was showed that total phenolic content has positive correlations with caffeic acid in all treatment of heavy metals.

🔖

Cite This Article

KISA, D., KAYIR, Ö., SAĞLAM, N., ŞAHİN, S., ÖZTÜRK, L., ELMASTAŞ, M. (2019). CHANGES OF PHENOLIC COMPOUNDS IN TOMATO ASSOCIATED WITH THE HEAVY METAL STRESS. Bartın Üniversitesi Uluslararası Fen Bilimleri Dergisi, Cilt: 2 - Sayı: 1, 35–43. https://ajindex.com/articles/740557

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (12)

  1. Akula R. & Ravishankar G. A. (2016). Influence of abiotic stress signals on secondary metabolites in plants. Plant Signal Behav, 6:1720–1731
  2. Amarowicz R., Weidner S., Wójtowicz I., Karamać M., Kosińska A. & Rybarczyk A. (2010). Influence of low-temperature stress on changes in the composition of grapevine leaf phenolic compounds and their antioxidant properties. Funct Plant Sci Biot 4:90–96
  3. André C. M., Schafleitner R., Legay S., Lefèvre I., Aliaga C. A., Nomberto G., Hoffmann L., Hausman J. F., Larondelle Y. & Evers D. (2009). Gene expression changes related to the production of phenolic compounds in potato tubers grown under drought stress. Phytochemistry, 70:1107–1116
  4. Atkinson N. J., Dew T. P., Orfila C., Urwin P. E. (2011). Influence of Combined Biotic and Abiotic Stress on Nutritional Quality Parameters in Tomato ( Solanum lycopersicum ). J Agric Food Chem, 59:9673–9682
  5. Bajoub A., Hurtado-Fernández E., Ajal E. A., Ouazzani N., Fernández-Gutiérrez A. & Carrasco-Pancorbo A. (2015). Comprehensive 3-year study of the phenolic profile of Moroccan monovarietal virgin olive oils from the meknes region. J Agric Food Chem, 63:4376–4385
  6. Bajpai M., Pande A., Tewari S. K. & Prakash D. (2005). Phenolic contents and antioxidant activity of some food and medicinal plants. Int J Food Sci Nutr, 56:287–291
  7. Batish D. R., Singh H. P., Kaur S., Kohli R. K. & Yadav S. S. (2008). Caffeic acid affects early growth, and morphogenetic response of hypocotyl cuttings of mung bean (Phaseolus aureus). J Plant Physiol, 165:297–305
  8. Bautista I., Boscaiu M., Lidón A., Llinares J. V., Lull C., Donat M. P., Mayoral O. & Vicente O. (2016). Environmentally induced changes in antioxidant phenolic compounds levels in wild plants. Acta Physiol Plant, 38:1–15
  9. Bhattacharya A., Sood P. & Citovsky V. (2010). The roles of plant phenolics in defence and communication during Agrobacterium and Rhizobium infection. Mol Plant Pathol, 11:705–719
  10. Calixto-Campos C., Carvalho T. T., Hohmann M. S. N., Pinho-Ribeiro F. A., Fattori V., Manchope M. F., Zarpelon A. C., Baracat M. M., Georgetti S. R., Casagrande R. & Verri W. A. (2015). Vanillic Acid Inhibits Inflammatory Pain by Inhibiting Neutrophil Recruitment, Oxidative Stress, Cytokine Production, and NFkB Activation in Mice. J Nat Prod, 78:1799–1808
  11. Cheynier V. (2012). Phenolic compounds: From plants to foods. Phytochem Rev, 11:153–177
  12. Djeridane A., Yousfi M., Nadjemi B., Boutassouna D., Stocker P. & Vida