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Acta Biologica Hungarica

, Volume 68, Issue 4, pp 388–397 | Cite as

Cinnamic Acid and Fish Flour Affect Wheat Phenolic Acids and Flavonoid Compounds, Lipid Peroxidation, Proline Levels Under Salt Stress

  • Bergüzar Karadağ
  • Nılgün Candan YücelEmail author
Article

Abstract

To elucidate the physiological mechanism of salt stress mitigated by cinnamic acid (CA) and fish flour (FF) pretreatment, wheat was pretreated with 20, 50 and 100 ppm CA and 1 g/10 mL FF for 2 d and was then cultivated. We investigated whether exogenous CA + FF could protect wheat from salt stress and examined whether the protective effect was associated with the regulation of seed vigor, antioxidant defense systems, phenolic biosynthesis and lipid peroxidation. At 2 days exogenous CA did not influence seed vigor. Salt stress increased the phenolic biosynthesis, but the CA + FF-combined pretreatment enhanced the phenolic biosynthesis even more under salt stress and decreased lipid peroxidation to some extent, enhancing the tolerance of wheat to salt stress.

Keywords

Cinnamic acid fish flour phenolic biosynthesis salinity stress wheat 

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© Akadémiai Kiadó, Budapest 2017

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  1. 1.Department of Chemistry, Faculty of ScienceDokuz Eylul UniversityIzmirTurkey

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