publications

Article

Effect of growth stages on phenolics content and antioxidant activities of shoots in sweet marjoram (Origanum majorana L.) varieties under salt stress

BAATOUR Olfa, TARCHOUNE Imen, NASRI Nawel, KADDOUR Rym, HARRATHI Jamel, DRAOUI Emna, BEN NASRI AYACHI Mouhiba, MARZOUK Brahim, LACHAAL Mokhtar, 2012

African Journal of Biotechnology, 11, 99, 16486-16493, Décembre 2012

Résumé

We investigated the contributions of salinity and development stage on total polyphenols, flavonoids, condensed tannins contents, phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide scavenging activities at three phenolic stages: early vegetative stage (EVS), late or prefloral vegetative (LVS) stage and flowering stage (FS). The total phenolic, flavonoids and condensed tannins contents were more important in the presence and absence of salt at prefloral or building stage than at EVS and FS. In addition, salt stress increased total polyphenol and individual phenolic contents in shoots of Origanum majorana. This increase was more important in LVS than in EVS and FS. Moreover, the antiradical activity of the shoots (DPPH) decreased with the addition of NaCl. In fact, LVS extracts showed the highest antioxidant properties. Furthermore, at LVS, marjoram grown at 75 mM showed a higher antiradical ability against DPPH radical and antioxidant activity, compared to EVS and LVS. Data reported here revealed the variation of phenolic compound contents at different stages of growth of O. majorana, and the possible role of these changes in the response of the plant to salt was also discussed.