Effects of NaCl on plant growth and antioxidant activities in fenugreek (Trigonella Foenum Graecum L. ) / Efeitos da NaCl no crescimento e capacidade antioxidante por feno-grego (Trigonella Foenum Graecum L. )

Fenugreek is used as a spice, vegetable and a important medicinal crops cultivated throughout the world. Since antioxidant properties have been linked to health benefits of natural products, such properties were studied salt concentrations (0, 50, 100,150 and 200 mM NaCl) effect on plant growth mineral contents composition, antioxidant responses and phenolilc contents. Results showed a reduction of dry weights of leaves stems and roots growth. These changes were associated with decreased in water content, K+ and Ca2+ concentrations and a highly increased in Na+ and Clcontents in different organs. Catalase, guaiacol peroxidase activities and total phenolic content significantly increased in fenugreek leaves. Data reported here revealed the variation of phenolic compound contents at different organs in the presence of salt, who suggested the use of Fenugreek in commercial and economic applications.

O feno-grego é usado como especiaria, vegetal e uma importante cultura medicinal cultivada em todo o mundo. Como as propriedades antioxidantes têm sido associadas aos benefícios à saúde dos produtos naturais, tais propriedades foram estudadas quanto ao efeito das concentrações de sal (0, 50, 100, 150 e 200 mM de NaCl) no crescimento das plantas, composição do conteúdo mineral, respostas antioxidantes e teores fenólicos. Os resultados mostraram uma redução do peso seco dos caules das folhas e crescimento das raízes. Essas alterações foram associadas à diminuição do conteúdo de água, concentrações de K+ e Ca2+ e um aumento nos teores de Na+ e Cl- em diferentes órgãos. As atividades de catalase e da peroxidase do guaiacol e o teor de fenólicos totais aumentaram significativamente em folhas de feno-grego. Os dados aqui relatados revelaram a variação do conteúdo de compostos fenólicos em diferentes órgãos na presença de sal, que sugeriu o uso do feno-grego em aplicações comerciais e econômicas.

Chemical content, antibacterial and antioxidant properties of essential oil extract from Tunisian Origanum majorana L. cultivated under saline condition

Essential oils of marjoram were extracted from plants, growing under non-saline and saline condition [75mM NaCl]. Their antioxidant and antibaterial activity againt six bacteria [Enterococcus faecalis, Escherichia coli, Salmonella enteritidis, Listeria ivanovii, Listeria inocula, and Listeria monocytogenes] were assessed. Result showed that, [i] independently of salt treatment, marjoram essential oils inhibited the growth of most of the bacteria but in degrees. The least susceptible one was Enterococcus faecalis. [ii] Gram negative bacteria seemed more sensitive to treated essential oils than Gram positive ones. [iii] Compared to synthetic antibiotics, marjoram essential oils were more effective against E. coli, L. innocua and S. enteridis. This activity was due to their high antioxidant activity. Thus, essential oils of marjoram may be an alternative source of natural antibacterial and antioxidant agents