Effect of phosphorus application rate on Mentha spicata L. grown in deep flow technique (DFT).
Essential oil
Mentha spicata L.
Organic acids
Phenolic compounds
Phosphorus
Spearmint
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2019
15 Mar 2019
Historique:
received:
20
07
2018
revised:
27
09
2018
accepted:
03
10
2018
entrez:
10
11
2018
pubmed:
10
11
2018
medline:
30
1
2019
Statut:
ppublish
Résumé
The present study evaluated the impact of phosphorus application rate on plant growth and physiological parameters, antioxidant activity, chemical composition, and essential oil yield and composition of hydroponically grown spearmint plants. Increased P levels resulted in high dry matter content of the aerial part. Antioxidant activity of spearmint leaves was significantly higher at the highest P levels. Although essential oil yield was not affected, essential oil composition varied among the studied P levels, especially carvone content. Total and individual organic acids content was higher when 50 mg/L P were added in the nutrient solution. Rosmarinic acid was the main detected phenolic compound, while the highest total phenolic compounds and rosmarinic acid content was observed at 50 and 70 mg/L of P, respectively. In conclusion, phosphorus application rate may affect spearmint growth and development, as well as chemical composition and essential oil composition.
Identifiants
pubmed: 30409666
pii: S0308-8146(18)31786-2
doi: 10.1016/j.foodchem.2018.10.020
pii:
doi:
Substances chimiques
Cinnamates
0
Cyclohexane Monoterpenes
0
Depsides
0
Monoterpenes
0
Oils, Volatile
0
Phenols
0
Phosphorus
27YLU75U4W
carvone
75GK9XIA8I
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
84-92Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.