Effect of Ulex europaeus L. extracts on polyphenol concentration in Capsicum annuum L. and Lactuca sativa L.

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datacite.alternateIdentifier.citationJournal of soil science and plant nutrition, Vol. 18, N° 3, 893-903, 2018
datacite.alternateIdentifier.doi10.4067/S0718-95162018005002602es_ES
datacite.creatorTighe Neira, Ricardo Marcelo
datacite.creatorDíaz Harris, Ramiro
datacite.creatorLeonelli Cantergiani, Gina
datacite.creatorMejías Lagos, Patricia
datacite.creatorIglesias González, Carla
datacite.creatorInostroza Blancheteau, Claudio
datacite.date2018
datacite.date.issued2019-09-03
datacite.subjectUlex europaeus L.es_ES
datacite.subjectPolyphenolses_ES
datacite.subjectPlant stresses_ES
datacite.titleEffect of Ulex europaeus L. extracts on polyphenol concentration in Capsicum annuum L. and Lactuca sativa L.es_ES
dc.date.accessioned2019-09-03T15:45:51Z
dc.date.available2019-09-03T15:45:51Z
dc.description.abstractIn this work, the effect of aqueous and methanolic extracts from roots and shoots of Ulex europaeus L. on the total polyphenol content of Capsicum annuum L. and Lactuca sativa L. grown in laboratory and greenhouse conditions was evaluated. Treatments consisted of U. europaeus L. extracts (20, 40, 80, 160 and 320 mg kg-1) as well as caffeine and distilled water as controls, all of which were applied with a manual sprayer on seedlings of the aforementioned species. Total polyphenols were determined using the Folin-Ciocalteu method. Under control conditions, the polyphenol concentration in C. annuum was lower in laboratory than in greenhouse conditions (P<0.05). Conversely, L. sativa had a higher polyphenol concentration in the laboratory than in the greenhouse (P<0.05). Also, under laboratory conditions the polyphenol content rose with increasing extract doses in both species, but this tendency was not observed in the greenhouse. Finally, different doses of extracts of U. europaeus L. affect total polyphenol content in both species. This effect is clear under laboratory conditions, but not in greenhouse experiments. These findings open up the possibility of cultivating species with higher antioxidant contents using natural products.es_ES
dc.formatPDFes_ES
dc.identifier.urihttp://repositoriodigital.uct.cl/handle/10925/1996
dc.language.isoenes_ES
dc.sourceJournal of soil science and plant nutritiones_ES
oaire.resourceTypeArtículo de Revistaes_ES
uct.catalogadorpbces_ES
uct.comunidadRecursos Naturaleses_ES
uct.indizacionISI - Science Citation Indexes_ES
uct.indizacionSCIELOes_ES
uct.indizacionSCOPUSes_ES
uct.nucleosNúcleo en Producción Alimentariaes_ES
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