Effect of Three Nanoparticles (Se, Si and Cu) on the Bioactive Compounds of Bell Pepper Fruits under Saline Stress

Abstract

The bell pepper is a vegetable with high antioxidant content, and its consumption is important because it can reduce the risk of certain diseases in humans. Plants can be affected by different types of stress, whether biotic or abiotic. Among the abiotic factors, there is saline stress that affects the metabolism and physiology of plants, which causes damage, decreasing productivity and quality of fruits. The objective of this work was to evaluate the application of selenium, silicon and copper nanoparticles and saline stress on the bioactive compounds of bell pepper fruits. The bell pepper plants were exposed to saline stress (25 mM NaCl and 50 mM) in the nutrient solution throughout the crop cycle. The nanoparticles were applied drenching solution of these to substrate (Se NPs 10 and 50 mg L−1, Si NPs 200 and 1000 mg L−1, Cu NPs 100 and 500 mg L−1). The results show that saline stress reduces chlorophylls, lycopene, and β-carotene in leaves; but increased the activity of some enzymes (e.g., glutathione peroxidase and phenylalanine ammonia lyase, and glutathione). In fruits, saline stress decreased flavonoids and glutathione. The nanoparticles increased chlorophylls, lycopene and glutathione peroxidase activity in the leaves; and ascorbate peroxidase, glutathione peroxidase, catalase and phenylalanine ammonia lyase activity, and also phenols, flavonoids, glutathione, β-carotene, yellow carotenoids in fruits. The application of nanoparticles to bell pepper plants under saline stress is efficient to increase the content of bioactive compounds in fruits.

Bell Peppers (Capsicum annum L.) Losses and Wastes: Source for Food and Pharmaceutical Applications

“…In most cases, the biological effects of polyphenols and flavonoids have been attributable to their antioxidant capacity, which can mitigate oxidative stress [ 27 ]. Thus, the regular consumption of bell peppers can improve human health and prevent degenerative diseases [ 38 , 39 ].…”

Antimicrobial Property of Polypropylene Composites and Functionalized Copper Nanoparticles

“…Recently, several research works have emphasized the importance of CuNPs in priority areas for society such as medicine (COVID-19 pandemic) [ 6 , 7 ], agriculture [ 8 , 9 , 10 , 11 ], and environment [ 12 , 13 ], among others.…”

Nano-biofortification of different crops to immune against COVID-19: A review

“… Targeted plant (scientific name) Applied nano-dose Nutrient forms (preparing type) Growth media (applied method) Main findings References Bell pepper ( Capsicum annuum L.), var. Kitrino Cu-NPs at 100 and 500 mg L −1 Cu-NPs (50 nm, chemical) Bags contained mixture peat and perlite in (1:1) Cu-NPs increased the content of fruit bioactive compounds (flavonoids, carotene, carotenoids) under saline stress González-García et al (2021) Alfalfa ( Medicago sativa L.) 80 and 280 mg Cu kg −1 soil Cu(OH) 2 and Nano-Cu(OH) 2 (chemical) Pot experiment Nano-Cu is considered nano-fertilizer improving physiology of alfalfa Cota-Ruiz et al (2020) Rosie and green bok choy ( Brassica rapa ) 75, 150, 300, and 600 mg Cu kg −1 soil Bulk CuO and CuO-PNs (chemical) Pot experiment filled with soil Cu-distribution patterns depends on size in parenchyma and leaf midrib Deng et al, 2020 , Deng et al, 2020 Wheat ( Triticum aestivum L.) var. Galaxy From 25 to 100 mg kg −1 soil Cu-NPs (17–38 nm biological) Pot experiment filled with soil Green Cu-NPs-based tool is sustainable way to grow wheat in metal-polluted soils Noman et al (2020) Lettuce ( Lactuca sativa L.) From 0.2 to 300 mg L −1 CuO-NPs (~6.6 nm, biological) Petri dishes Low concentrations (≤20 mg l −1 ) of CuO- NPs enhanced plant growth Pelegrino et al (2020) Maize ( Zea mays L.) From 10 to 1000 mg L −1 Cu Cu(OH) 2 and Nano-Cu(OH) 2 (chemical) Petri dishes At 10 ppm nano-Cu can enhance defense system of maize Valdes et al (2020) Soybean ( G. max L.…”

“…The most important biofortified food crops include rice ( de Lima Lessa et al, 2020 ), wheat (Shi et al, 2020), maize ( Cheah et al, 2020 ), cassava ( Okwuonu et al, 2021 ) and sweet potato ( Siwela et al, 2020 ) or horticultural crops like pear (Pessoa et al, 2021) and strawberry ( Budke et al, 2020 ) or pulse crops ( Jha and Warkentin, 2020 ). The major nutrients, which could be used in biofortification may include boron ( Hussain et al, 2020 ), copper ( Grujcic et al, 2021 ), iron ( Okwuonu et al, 2021 ), iodine ( Dobosy et al, 2020 ), calcium (Pessoa et al, 2021), selenium ( González-García et al, 2021 ) and zinc (Pal et al, 2021). Not only nutrients could be biofortified in edible crops, but also some vitamins also can be applied like vitamin B1 (thiamine), B2 (riboflavin), B3 (e.g., niacin), B5 (pantothenate), B6 (e.g., pyridoxine), B7 (biotin), B9 (e.g., folates and their derivatives) and B12 (cobalamin) or vitamin C (ascorbate) or vitamin E (tocopherol) or carotenoids ( Jiang et al, 2021 ; Tiozon et al, 2021 ).…”