Interaction of antioxidants with ozone and herbicide stress.

Abstract

Antioxidants are compounds used to prevent the reactions of organic materials with molecular oxygen. Antioxidants are used to protect foods and other products from discoloration and spoilage, thus sodium benzoate is added to bread to prolong its shelf life. Other antioxidants such as piperonyl butoxide (..cap alpha..-(2-(2-butoxyethoxy)ethoxy)-4,5-methylenedioxy-2-propyltoluene) and sesamex (a component of sesame oil) are used as insecticide synergists. Both of these compounds are potent microsomal mixed function oxidase (m.f.o.) inhibitors and when applied in combination with certain insecticides increase the insecticide's potency by decreasing the rate at which insects can detoxify the insecticides. In plants, EDU (N-(2-(2-oxo-1-imidazolidiny)ethyl)-N-phenylurea has been reported to protect pinto beans (Phaseolus vulgaris L.) and piperonyl butoxide to protect tobacco (Nicotiana tabacum L.) from ozone injury. The purpose of this study was to a) evaluate the antioxidants EDU, piperonyl butoxide, and n-propyl gallate, as protectants against ozone injury in navy bean, and b) to determine if these antioxidants could function as herbicide synergists just as piperonyl butoxide functions as an insecticide synergist.