Laboratory of Field Science, The United Graduate School of Agricultural Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido, Gifu, Japan.
Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.
PLoS One. 2018 Nov 1;13(11):e0206388. doi: 10.1371/journal.pone.0206388. eCollection 2018.
Impact of salinity stress were investigated in three selected Amaranthus tricolor accessions in terms of nutrients, dietary fiber, minerals, antioxidant phytochemicals and total antioxidant activity in leaves. Salinity stress enhanced biochemical contents and antioxidant activity in A. tricolor leaves. Protein, ash, energy, dietary fiber, minerals (Ca, Mg, Fe, Mn, Cu, Zn, and Na), β-carotene, ascorbic acid, total polyphenol content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC) (DPPH and ABTS+) in leaves were increased by 18%, 6%, 5%, 16%, 9%, 16%, 11%, 17%, 38%, 20%, 64%, 31%, 22%, 16%, 16%, 25% and 17%, respectively at 50 mM NaCl concentration and 31%, 12%, 6%, 30%, 57%, 35%, 95%, 96%, 82%, 87%, 27%, 63%, 82%, 39%, 30%, 58% and 47%, respectively at 100 mM NaCl concentration compared to control condition. Contents of vitamins, polyphenols and flavonoids showed a good antioxidant activity due to positive and significant interrelationships with total antioxidant capacity. It revealed that A. tricolor can tolerate a certain level of salinity stress without compromising the nutritional quality of the final product. This report for the first time demonstrated that salinity stress at certain level remarkably enhances nutritional quality of the leafy vegetable A. tricolor. Taken together, our results suggest that A. tricolor could be a promising alternative crop for farmers in salinity prone areas- in the tropical and sub-tropical regions with enriched nutritional contents and antioxidant activity.
本研究以三个精选的苋菜品种为材料，研究了盐胁迫对叶片营养成分、膳食纤维、矿物质、抗氧化植物化学物质和总抗氧化活性的影响。盐胁迫增强了苋菜叶片的生化含量和抗氧化活性。与对照条件相比，在 50mM NaCl 浓度下，叶片中的蛋白质、灰分、能量、膳食纤维、矿物质（Ca、Mg、Fe、Mn、Cu、Zn 和 Na）、β-胡萝卜素、抗坏血酸、总多酚含量（TPC）、总黄酮含量（TFC）、总抗氧化能力（DPPH 和 ABTS+）分别增加了 18%、6%、5%、16%、9%、16%、11%、17%、38%、20%、64%、31%、22%、16%、16%、25%和 17%；在 100mM NaCl 浓度下，分别增加了 31%、12%、6%、30%、57%、35%、95%、96%、82%、87%、27%、63%、82%、39%、30%、58%和 47%。维生素、多酚和类黄酮的含量由于与总抗氧化能力呈正相关且显著相关，表现出良好的抗氧化活性。结果表明，苋菜在一定程度的盐胁迫下能够耐受，而不会降低最终产品的营养价值。本报告首次证明，在一定水平的盐胁迫下，叶菜类苋菜的营养价值显著提高。总的来说，我们的研究结果表明，苋菜可能是热带和亚热带地区盐分胁迫地区农民的一种很有前途的替代作物，因为它具有丰富的营养成分和抗氧化活性。
