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Effect of salicylic acid on the phenolic profile of Brassica rapa ssp. pekinensis: comparison between seedlings, healthy and infected plants

The influence of salicylic acid (SA) applied in the range 10-1000 µM on the qualitative and quantitative profile of flavonoids and phenolic acids in seedlings, and leaves of healthy and Plasmodiophora brassicae-infected Brassica rapa ssp. pekinensis (Chinese cabagge) plants was investigated using a HPLC method. In seedlings the treatment induced, in a dose dependent manner, the synthesis of caffeic, chlorogenic, ferulic and sinapic acid, and kaempferol. In healthy plants SA treatment caused an increase in the phenolic acids concentration of identified compounds, but not in a dose dependent manner ; and a decrease in kaempferol levels. Upon infection, the amount of phenolic compounds was increased compared to healthy plants, however the effect of SA on the phenolic profile of infected plants was variable and no unequivocal conclusion could be drawn. None of the SA concentrations was sufficient to reduce disease symptoms. This result indicates specific responses of Chinese cabagge, on the level of flavonoids and phenolic acids, to SA depending on developmental stage and health condition.

Chinese cabbage ; flavonoids ; HPLC ; phenolic acids

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