Naslov
What happens with antioxidant potential of young broccoli under temperature stress?

Autori
Zekirovski, Jana ; Kokić, Emilie ; Davosir, Dino ; Šola, Ivana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Plants in Changing Environment - Book of Abstracts / Baebler, Špela et al. - Ljubljana : Slovenian Society of Plant Biology, 2022, 72-72

ISBN
978-961-91014-5-2

Skup
Plants in Changing Environment: international conference of the Slovenian Society of Plant Biology

Mjesto i datum
Ljubljana, Slovenija, 15.09.2022. - 16.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
n/a

Sažetak
Due to climate change, sudden and intense changes in weather conditions are becoming more frequent. Sessile organisms such as plants cannot "escape" from high or low temperatures but adapt their metabolism to new conditions to survive. Oxidative stress is a common response of plants exposed to extreme temperatures. During temperature stress, the production of a large amount of ROS can be a major risk factor for plant cells and therefore stimulates the synthesis of antioxidants in them. As part of this paper, we investigated the impact of cold (ice) and hot water (80°C) on the antioxidant potential of broccoli (Brassica oleracea L. convar. botrytis (L.) Alef. var. cymosa Duch.) in the developmental stage with 6-8 leaves. We used three methods of analysis, ABTS, FRAP and DPPH. The results showed that none of the treatments significantly changed the antioxidant potential measured by ABTS and FRAP method, however, both caused a decrease in potential as measured by the DPPH method. In particular, the control group accounted for 4.71 ± 0.40 % of radical inhibition compared to Trolox, the group treated with cold water for 4.13 ± 0.51 %, and the group treated with hot water for 3.69 ± 0.46 %. Such a difference in results between different methods is a consequence of different types of antioxidants present in samples that react differently with the radicals used. Based on these results, we conclude that using cold or hot water, we cannot improve the antioxidant potential of broccoli ; moreover, according to the DPPH method, this potential was reduced.

Izvorni jezik
Engleski

Znanstvena područja
Biologija

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