Effect of Sea Water and Mannitol on Total Phenolics, Flavonoid Constituents and Antioxidant Activity of Kaff Maryam (Anastatica hierochuntica L.)

Abstract

The effect of salinity alone or combined with mannitol on Kaff maryam (Anastatica hierochuntica L.) sprouts cultivated for 2 and 4 months was investigated by analysis of total phenolics, flavonoid compounds and antioxidant activity. Salinity was induced by the irrigation with two concentrations of sea water; 50 mM (S1) and 150 mM (S2), while 125 Mm mannitol (M) was used as osmoregulatory substance and combined with the previously mentioned concentrations of sea water. The highest phenolic content was observed in S2 treatment (2 months old) (47 ± 0.133 mg GAE g-1 DWt.), while the highest flavonoids were observed through MS2 treatment (43.01 ± 0.28 mg QU g-1 DWt.). Otherwise, the antioxidant activity increased by increasing the total phenolics and flavonoid contents. Moreover, the accumulation of flavonoid compounds was attributed to an increase in the level of the major compounds; kaempferol 3-O-β-glucopyranoside, quercetin and quercetin 3-O-β-glucopyranoside.