Volume 10, Issue 42 (vol. 10, no. 42 2021)                   j.plant proc. func. 2021, 10(42): 267-282 | Back to browse issues page

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Holghoomi R, Hosseini Sarghein S, Khara J, Hosseini B. The effect of treatment with Multi-walled Carbon Nanotube as an elicitor in increasing the activity of antioxidant system and phenolic content of basil (Ocimum basilicum L.). j.plant proc. func.. 2021; 10 (42) :267-282
URL: http://jispp.iut.ac.ir/article-1-1463-en.html
1- Urmia University
2- Urmia University , siavash.hosseini19@gmail.com
Abstract:   (242 Views)
The present study was conducted to investigate the effect of different concentrations of multi-walled carbon nanotubes and activated carbon (0, 50, 100, 150, and 200 mg / l in distilled water) on total phenolics and flavonoid content, antioxidant activity, hydrogen peroxide content, anthocyanin, and also activity of catalase, peroxidase, polyphenol-oxidase, L-phenylalanine ammonia-lyase, and tyrosine ammonia-lyase in a factorial completely randomized design with three replications.
Activated carbon treatment was used to investigate the effects of carbon nanotubes and compare them with the usual form of carbon in this study. The results of data analysis showed that by increasing the concentration of carbon nanotubes, the content of hydrogen peroxide, phenolics, anthocyanin, and antioxidant capacity increased compared to the control and activated carbon treatments. The highest flavonoid content was observed at concentrations of 50 and 150 mg / l carbon nanotubes (0.001088 and 0.001045 µg / g fresh weight, respectively). The activity of the L-Phenylalanine ammonia‐lyase enzyme also showed a slight increase with the increasing concentration of carbon nanotubes. Among the antioxidant enzymes, catalase and peroxidase increased their activity by increasing the concentration of carbon nanotubes. In this study, the activated carbon treatment showed the same behavior as the control. In general, the results of this study indicate that the use of carbon nanotubes as an elicitor has increased the antioxidant capacity of basil and on the other hand has increased the content of phenolic compounds.
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Type of Study: Research | Subject: others
Received: 2020/10/18 | Accepted: 2021/01/26 | Published: 2021/07/12

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