en Effects of arbuscular mycorrhizal fungi inoculation and salinity stress on phenolic compounds, antioxidant capacity, and fatty acid profile of Portulaca oleracea L. تنش شوري Salt Stress پژوهشي Research <div style="text-align: left;"><span style="font-size:12pt"><span new="" roman="" style="font-family:" times=""><b><i><span style="font-size:10.0pt">Portulaca oleraceae</span></i></b><b><span style="font-size:10.0pt"> L. (purslane) is one of the most nutritious leafy vegetables that contain high fatty acids and antioxidants. Salinity was the main environmental stress limiting plant growth and development. Arbuscular mycorrhizal fungi (AMF) can colonize a wide range of host plants and facilitate the absorption of soil resources. The purpose of the study was to survey the impacts of NaCl treatments (0, 40, 80, 120, and 160 mM) and symbiosis of AMF (<i>Glomus intraradices</i> and <i>Glomus mosseae</i>) on growth parameters, phytochemical compounds, and fatty acid profile on purslane. The seeds of purslane were treated with a mycorrhizal fungus and salt stress. Root colonization percentage, growth parameters, flavonoid content, phenolic compounds, antioxidant capacity, and fatty acid profile on purslane were evaluated. The results indicated that the highest colonization rate was observed in roots inoculated with <i>G. intraradices</i>. Salinity progressively reduced the growth, but AMF symbiosis did not have a significant effect. The highest phenolic compound and flavonoid content belonged to the plants subjected to 120 mM NaCl. The lowest DPPH (IC₅₀) was observed in plants inoculated with <i>G. mosseae</i>. The phenolic compounds and flavonoid content in the leaves colonized with <i>G. mosseae</i> are significantly higher than in <i>G. intraradices</i>. Mycorrhizal symbiosis and increasing salinity negatively affected the fatty acid profile. The highest &alpha;-Linolenic content was observed with 40 mM NaCl treatment. Purslane can tolerate a moderate level of salt stress and has a high amount of antioxidants and fatty acids, which makes it possible to use it in saline localities.</span></b></span></span></div> <span style="font-size:12pt"><span new="" roman="" style="font-family:" times=""><b><i><span style="font-size:10.0pt">Portulaca oleraceae</span></i></b><b><span style="font-size:10.0pt"> L. (purslane) is one of the most nutritious leafy vegetables that contain high fatty acids and antioxidants. Salinity was the main environmental stress limiting plant growth and development. Arbuscular mycorrhizal fungi (AMF) can colonize a wide range of host plants and facilitate the absorption of soil resources. The purpose of the study was to survey the impacts of NaCl treatments (0, 40, 80, 120, and 160 mM) and symbiosis of AMF (<i>Glomus intraradices</i> and <i>Glomus mosseae</i>) on growth parameters, phytochemical compounds, and fatty acid profile on purslane. The seeds of purslane were treated with a mycorrhizal fungus and salt stress. Root colonization percentage, growth parameters, flavonoid content, phenolic compounds, antioxidant capacity, and fatty acid profile on purslane were evaluated. The results indicated that the highest colonization rate was observed in roots inoculated with <i>G. intraradices</i>. Salinity progressively reduced the growth, but AMF symbiosis did not have a significant effect. The highest phenolic compound and flavonoid content belonged to the plants subjected to 120 mM NaCl. The lowest DPPH (IC₅₀) was observed in plants inoculated with <i>G. mosseae</i>. The phenolic compounds and flavonoid content in the leaves colonized with <i>G. mosseae</i> are significantly higher than in <i>G. intraradices</i>. Mycorrhizal symbiosis and increasing salinity negatively affected the fatty acid profile. The highest &alpha;-Linolenic content was observed with 40 mM NaCl treatment. Purslane can tolerate a moderate level of salt stress and has a high amount of antioxidants and fatty acids, which makes it possible to use it in saline localities.</span></b></span></span> Antioxidant capacity, Fatty acid, Mycorrhiza, Purslane, Salt stress Antioxidant capacity, Fatty acid, Mycorrhiza, Purslane, Salt stress 51 60 http://jispp.iut.ac.ir/browse.php?a_code=A-10-1564-2&slc_lang=en&sid=1 Azadeh Saffaryazdi Azadeh Saffaryazdi az.saffar.yazdy@gmail.com No Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Iran Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Iran Ali Ganjeali Ali Ganjeali ganjeali@um.ac.ir. Yes Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Iran Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Iran Assieh Behdad Assieh Behdad behdadassieh@gmail.com No Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Iran Department of Biology, Faculty of Science, Ferdowsi University of Mashhad, Iran