Effect of algae and yeast on the production of essential oil and some active constituents in rosemary

IF 0.7 Q4 PHARMACOLOGY & PHARMACY Egyptian Pharmaceutical Journal Pub Date : 2023-07-01 DOI:10.4103/epj.epj_17_23
R. Fouad, H. Fouad, E. Aziz, Osama Nofal, A. Rezk, A. El-Nasharty, E. Omer
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Abstract

Background Rosemary is an important medicinal plant and one of the main aromatic spices in the world. Nowadays, it is very important to use natural substances such as algae and yeast in the green agriculture to increase quantity and quality of crops, in addition to preserving environment from the harms of using chemicals in the agriculture. Objective The study aimed to investigate growth, yield, and active constituents of rosemary under foliar spraying of different concentrations of both algae and yeast extracts. Materials and methods The experiment was performed during the two successive seasons 2019 and 2020 in completely randomized blocks design and consisted of seven treatments: two biostimulants with three levels of each factor, in addition to the control (tap water). Algae extract was sprayed with concentrations of 0.5, 1, and 2 g/l, whereas yeast concentrations were 5, 10, and 20 g/l. The growth parameters, total phenolics, antioxidant activity, essential oil percentage, yield, and its main constituents were studied. Results and conclusion The main components of essential oil were found to be endo-borneol followed by (+)-2-bornanone. The growth, yield, total phenolics, antioxidant activity, essential oil, and the main components of rosemary increased with all used concentrations of algae and yeast extracts compared with control. These increments reached their maximum with application of algae at 1 and 2 g/l and yeast extract at 10 and 20 g/l. In general, spraying yeast extract resulted in the highest average of growth, yield, and chemical constituents of rosemary, and the best parameters were obtained by spraying yeast at 20 g/l. It is recommended to spray rosemary with yeast extract at a dose of 20 g/l to obtain the best plant herbal yield, essential oil, total phenolic content, and antioxidant activity.
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藻类和酵母对迷迭香精油和一些活性成分生产的影响
背景 迷迭香是一种重要的药用植物,也是世界上主要的芳香香料之一。如今,在绿色农业中使用藻类和酵母等天然物质来提高农作物的数量和质量,以及保护环境免受农业中使用化学物质的危害是非常重要的。研究目的 研究在叶面喷洒不同浓度的藻类和酵母提取物的情况下迷迭香的生长、产量和活性成分。材料和方法 试验在 2019 年和 2020 年连续两季进行,采用完全随机区组设计,包括七个处理:除对照(自来水)外,还有两种生物刺激剂,每个因子有三个水平。藻提取物的喷洒浓度分别为 0.5、1 和 2 克/升,而酵母浓度分别为 5、10 和 20 克/升。研究了生长参数、总酚、抗氧化活性、精油百分比、产量及其主要成分。结果和结论 发现精油的主要成分是内龙脑,其次是 (+)-2 -龙脑酮。与对照组相比,迷迭香的生长、产量、总酚类物质、抗氧化活性、精油和主要成分都随着海藻和酵母提取物浓度的增加而增加。藻类提取物浓度为 1 和 2 克/升,酵母提取物浓度为 10 和 20 克/升时,这些增量达到最大值。总的来说,喷洒酵母提取物可使迷迭香的平均生长量、产量和化学成分达到最高水平,而喷洒 20 克/升酵母提取物可获得最佳参数。建议用 20 克/升剂量的酵母提取物喷洒迷迭香,以获得最佳的植物草本产量、精油、总酚含量和抗氧化活性。
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来源期刊
Egyptian Pharmaceutical Journal
Egyptian Pharmaceutical Journal PHARMACOLOGY & PHARMACY-
CiteScore
1.10
自引率
0.00%
发文量
37
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