MDA Research Papers - Academia.edu (original) (raw)

Objective: Salinity affects plant growth and development, significantly reducing their yields. Chia (Salvia Hispanica) is one of the species known for its
nutritional properties and its richness in secondary metabolites, vitamins and especially the absence of gluten. In order to determine the physiological
effects of NaCl on chia, 6 biochemical parameters (MDA, anthocyanins, flavonoids, total polyphenols, antiradical activity (DPPH) and carotenoids) were
studied on leaf and root extracts from chia seedlings, as well as morphological parameters (height, length, number of leaves and biomasses). Also, given
their importance and richness, Chia seeds were analyzed to determine their nutritional value (Dry Matter, Protein, Fat, Carbohydrates, Total Fiber and
Ash).
Methodology and result: To study the ability of chia to develop under salinity conditions, the seedlings were grown in hydroponics in saline solutions
with concentrations of 0 mM (Control), 25 mM, 50 mM, 75 mM and 100 mM NaCl respectively. The study of morphological parameters and
biochemical assays were carried out after one week of the application of saline stress. As for the determination of the nutritional value, an adapted
quantity of seeds was dried and ground and then used in the various trials.
The results obtained showed that the different morphological parameters, such as heights and lengths of the aerial and root parts, number of leaves and
biomasses, were reduced by saline stress.
In addition, NaCl appears to activate the antioxidant system by inducing increases in the levels of secondary metabolites (phenolic, flavonoid and
anthocyanin compounds) and stress indicators (MDA, carotenoids) in proportion to the concentrations applied. Antioxidant activity was therefore
induced by the applied saline constraint.
The nutritional value of our seeds are in accordance with the various subsequent studies carried out, showing the richness of Chia seeds in lipids and
carbohydrates with an energy value of 546 kcals/ 100g.
Conclusion: The morphological and growth parameters of leaves, stems and roots recorded during NaCl treatment were significantly reduced compared
to those recorded during the control treatment. The decreases in chia yield caused by NaCl are therefore preceded by the disruption of many
physiological mechanisms of primary metabolism.
On the other hand, the synthesis of secondary metabolites has been induced by saline stress, the levels of polyphenols, flavonoids, and anthocyanins have
increased thanks to the addition of NaCl to culture media in order to neutralize ROS and defend against oxidative stress induced by salinity.
On the other hand, the synthesis of secondary metabolites, molecules very important for plant survival and for human health, has been activated.
Although chia (Salvia hispanica) could be classified as a species sensitive to saline stress, its synthesis of secondary metabolites could be exploited to
develop its resources in bioactive molecules. Also, the richness of chia grains in different essential nutrients and its gluten deficiency can be exploited to
improve human nutrition.
Keywords: Antioxidant activity, Carotenoids, Chia, Secondary metabolites, MDA, NaCl