[Objectives] This study was conducted to investigate the scientific prevention and control of Solanum nigrum L. [Methods] Through experiments on S. nigrum from different sources, it was found that glyphosate stress ha...[Objectives] This study was conducted to investigate the scientific prevention and control of Solanum nigrum L. [Methods] Through experiments on S. nigrum from different sources, it was found that glyphosate stress had significant effects on antioxidant enzyme activity and oxidative damage of sensitive S. nigrum plants. [Results] Sensitive S. nigrum showed oxidative damage under glyphosate stress, while resistant S. nigrum responded to adversity damage by improving its antioxidant enzyme activity. The experimental results showed that the antioxidant enzymes and reduced glutathione of S. nigrum had certain metabolic detoxification effects under glyphosate stress. [Conclusions] This study provides a theoretical basis for scientific prevention and control of S. nigrum , and has a certain reference value for revealing the glyphosate resistance mechanism of S. nigrum .展开更多
The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was de...The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was determined using the Folin-Ciocalteu test and the total flavonoid content was also measured spectrophotometrically using the aluminum chloride colorimetric test. The results obtained indicate the total polyphenol levels of fresh and dried peppers are higher in the samples collected in Danane (0.8 ± 0.05 mg GAE/100g) and in Azaguie (0.4 ± 0.08 mg GAE/100g). The lowest concentrations were obtained with fresh and dried pepper samples collected in N’douci (0.22 ± 0.02 mg GAE/100g) and in PK 103 (0.22 ± 0.02 mg GAE/100g). The highest content of total flavonoids was revealed in the locality of PK 103 (1.85 ± 0.62 mg EC/100g) followed by the locality of Maféré (1.37 ± 0.25 mg EC/100g) respectively for black pepper and green pepper. Then, the lowest flavonoid contents were obtained in the dried pepper of Lopou (0.57 ± 0.03 mg EC/100g) and the fresh pepper of PK 103 (0.47 ± 0.03 mg EC/100g). The results obtained highlight the importance of these black spices as promising sources of phenolic compounds and could be used in pharmaceutical treatments and in food.展开更多
基金Supported by Key Laboratory Open Platform Project of Hunan Provincial Department of Education(16K047)Hunan Science and Technology Progject(2023NK 4289)。
文摘[Objectives] This study was conducted to investigate the scientific prevention and control of Solanum nigrum L. [Methods] Through experiments on S. nigrum from different sources, it was found that glyphosate stress had significant effects on antioxidant enzyme activity and oxidative damage of sensitive S. nigrum plants. [Results] Sensitive S. nigrum showed oxidative damage under glyphosate stress, while resistant S. nigrum responded to adversity damage by improving its antioxidant enzyme activity. The experimental results showed that the antioxidant enzymes and reduced glutathione of S. nigrum had certain metabolic detoxification effects under glyphosate stress. [Conclusions] This study provides a theoretical basis for scientific prevention and control of S. nigrum , and has a certain reference value for revealing the glyphosate resistance mechanism of S. nigrum .
文摘The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was determined using the Folin-Ciocalteu test and the total flavonoid content was also measured spectrophotometrically using the aluminum chloride colorimetric test. The results obtained indicate the total polyphenol levels of fresh and dried peppers are higher in the samples collected in Danane (0.8 ± 0.05 mg GAE/100g) and in Azaguie (0.4 ± 0.08 mg GAE/100g). The lowest concentrations were obtained with fresh and dried pepper samples collected in N’douci (0.22 ± 0.02 mg GAE/100g) and in PK 103 (0.22 ± 0.02 mg GAE/100g). The highest content of total flavonoids was revealed in the locality of PK 103 (1.85 ± 0.62 mg EC/100g) followed by the locality of Maféré (1.37 ± 0.25 mg EC/100g) respectively for black pepper and green pepper. Then, the lowest flavonoid contents were obtained in the dried pepper of Lopou (0.57 ± 0.03 mg EC/100g) and the fresh pepper of PK 103 (0.47 ± 0.03 mg EC/100g). The results obtained highlight the importance of these black spices as promising sources of phenolic compounds and could be used in pharmaceutical treatments and in food.
