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Abiotic Stress Tolerance of Chickpea Genotypes Depends Upon Antioxidative Potential and Nutritional Quality of Seeds

  • Narinder Kaur
  • Arvind Kumar
  • Kamaljit Kaur
  • Satvir Kaur
  • Anil K. Gupta
  • Inderjit Singh
Research Article

Abstract

Seeds of thirty chickpea genotypes were evaluated for their stress tolerance capacity and nutritional status. The genotypes exhibiting higher 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (≥57.1 %), high proline (≥0.23 µmol/g) and total phenol (≥0.77 mg/g) contents were observed to exhibit reduced levels of hydrogen peroxide (≤160.3 µmol/g) and malondialdehyde (MDA) (≤15.1 nmol/g) contents. Principal component analysis showed that chickpea genotypes which exhibited higher levels of antioxidants, along with lower levels of hydrogen peroxide and MDA occupied a unique position on the graph. Agglomerative hierarchal clustering with Pearson’s correlation coefficient, using flexible linkage, grouped the genotypes in two major clusters viz., MC-1 and MC-2. The genotypes present in the sub-cluster ‘A’ of MC-1 exhibited merely one or two characters responsible for stress tolerance. In general, the genotypes present in ‘B’ sub-cluster of MC-1 and ‘C’ and ‘D’ sub clusters of MC-2 exhibited more number of parameters responsible for stress tolerance. Sub cluster ‘C’ was mainly constituted of genotypes exhibiting salinity tolerance while those present in ‘D’ showed tolerance to both salinity and water deficit conditions. Nutritional (starch, total sugars, proteins, iron, zinc and copper) and antinutritional (tannins, phytic acid and trypsin inhibitor activity) components of the seeds of all the genotypes were analyzed. The studies revealed that higher contents of iron (≥9.26 mg/100 g) and starch (≥437.3 mg/g) along with lower phytic acid (≤15.52 mg/g) could be the characteristics of genotypes exhibiting tolerance towards both salinity and water deficit stresses.

Keywords

1,1-Diphenyl-2-picrylhydrazyl radical scavenging Proline Total phenols Hydrogen peroxide Malondialdehyde Nutritional quality 

Notes

Acknowledgments

Thanks are due to Council of Scientific and Industrial Research, New Delhi for funding this project under the Emeritus Scientist scheme to the senior author.

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Copyright information

© The National Academy of Sciences, India 2014

Authors and Affiliations

  • Narinder Kaur
    • 1
  • Arvind Kumar
    • 1
  • Kamaljit Kaur
    • 1
  • Satvir Kaur
    • 1
  • Anil K. Gupta
    • 1
  • Inderjit Singh
    • 2
  1. 1.Department of BiochemistryPunjab Agricultural UniversityLudhianaIndia
  2. 2.Department of Plant Breeding and GeneticsPunjab Agricultural UniversityLudhianaIndia

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