Biochemical Changes in Two Parsley (Petroselinum crispum L.) Varieties during Saline Stress

• Published in: Iranian journal of public health Vol. 43; no. 12; pp. 1718 - 1719
• Main Authors: Oprică, Lăcrămioara, Vochita, Gabriela
• Format: Journal Article
• Language: English
• Published: Iran Tehran University of Medical Sciences 01.12.2014
• Subjects: Antioxidants; Enzymes; Leaves; Letter to the Editor; Salinity; Seeds; Studies
• ISSN: 2251-6085; 2251-6093

The parsley importance is attributed to its high vitamins content (mainly vitamins C), anti-oxidants, and some mineral elements such as iron, as well as volatile oils that play an important role in the pharmaceutical and food industries (2). Because of many antioxidants present in this plant, supplementation of the diets with fresh parsley leaf cans significant increase antioxidant capacity which play a special role in people nutrion (3). [...]in parsley for root, at concentrations 50mM, lOOmM and 150mM the loss in POD activity was 42.08% and 10.62% while in the other varieties the arise was 56.91%, 11.85% and 49.29%, respectively. [...]because salinity induced enhancement of POD activity in P. crispum for roots seedling indicate that cells of this variants had higher capacity for decomposition of H202.