Abstract
The purpose of this study was to evaluate the role of 638-nm and 665-nm LEDs on changes of antioxidants of basil (Ocimum basilicum) and parsley (Petroselinum crispum), and to assess the effect of light quality on antioxidative status. Plants were grown in peat substrate for 19 days (21/17 ±2°C, 16 h). Experiments were performed in (I) a controlled-environment: B455,R638,R665,FR731(control); B455,R*638,R665,FR731; B455,R638,R*665,FR731; R638; R665 (B–blue, R- red, FR–far-red light). PPFD was set from 231 during growth, upto 300 μmol m-2 s-1 during 3-day treatment changing R638 or R665 PPFD level; in (II) greenhouse (November): high-pressure sodium lamps (HPS) (control—300 μmol m−2s−1); and HPS + 638 (HPS generated 90 and red LEDs—210 μmol m−2s−1). In general, under supplemental or increased red 638 nm light, amounts of tested antioxidants were greater in basil, whereas sole 665 nm or sole 638 nm is more favourable for parsley. Increased or supplemental red light significantly increased contents of phenolics, α-tocopherol, ascorbic acid and DPPH• but suppressed accumulation of lutein and β-carotene in basil, whereas an increase of β-carotene and DPPH• was observed in parsley. Hereby, the photoresponse of antioxidant compounds suggests that photoprotective mechanism is stimulated by both light-dose-dependent and wavelength-dependent reactions.
Highlights
Basil and parsley differ in phytochemicals and are interesting because of the antioxidant capacities, such as β-carotene, lutein, phenolic compounds [1], α-tocopherol, and ascorbic acid [2]
Previous researchers has demonstrated that phenolics content can become enhanced by supplemental red light [6, 9, 15]; antioxidant activity can become altered by red light-emitting diodes (LEDs) light [8, 9, 15, 16]; and far-red LED light can suppress antioxidant potential [8]
Whereas sole R638 LED had no significant effect on DPPH radical-scavenging activity in parsley, under sole R665 LED, an increase of 16.8% was detected (Table 2)
Summary
Basil and parsley differ in phytochemicals and are interesting because of the antioxidant capacities, such as β-carotene, lutein, phenolic compounds [1], α-tocopherol, and ascorbic acid [2]. Blue LEDs improve ascorbic acid accumulation [17], the response to red treatments is diverse [9, 16]. It kas been shown that metabolic changes as well as morphological and physiological responses of different plant are critically regulated by light. Technology based on solid-state light-emitting diodes (LEDs) allows for the selection of desired combinations of spectral components and required photosynthetic photon flux density (PPFD) [18]. In this way, certain light qualities and quantities may be chosen for specific plant, horticultural, pharmaceutical or culinary demands
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