Enhanced accumulation of caffeic acid, rosmarinic acid and luteolin-glucoside in red perilla cultivated under red diode laser and blue LED illumination followed by UV-A irradiation

Iwai, Mayuko; Ohta, Masahito; Suzuki, Tetsuya

doi:10.1016/j.jff.2009.11.002

Cited by 49 publications

(31 citation statements)

References 29 publications

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“…It is known, that the biosynthesis of phenolic compounds is linked to blue light receptors, cryptochromes, and phototropins, the same to UV-A light. In addition, phytochromes also participate in regulating anthocyanin accumulation (Iwai et al, 2010). The increased anthocyanin concentration following UV -A light treatment was determined in pepper plants, but the rise was not significant (Hosseini Sarghein et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

The Effect of Uv-a Supplemental Lighting on Antioxidant Properties of Ocimum Basilicum L. Microgreens in Greenhouse

Vaštakaitė

Viršilė

Brazaitytė

et al. 2015

Proceedings of the 7th International Scientific Conference Rural Development 2015

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The effects of supplemental UV-A LED lighting on growth and antioxidant properties of two varieties of basil (Ocimum basilicum L.) microgreens were determined. Purple-leaf ‘Dark Opal’ and green-leaf ‘Sweet Genovese’ basils were grown in greenhouse (14 days, 22/18 ± 2 °C day/night temperature, 40 ± 5 % a relative air humidity) during winter season. The main lighting system (HPS lamps and natural daylight) was supplemented with ~13.0 μmol m-2 s-1 flux of UV-A 390 nm, and a total PPFD was ~125 μmol m-2 s-1 (16 h photoperiod) for 1 or 7 days before harvest, or entire growth period – 14 days. The results revealed that the influence of UV-A on growth and antioxidant properties depended on basil variety and duration of irradiation. Generally, UV-A irradiation for 7 days significantly (P ≤ 0.05) inhibited growth and hypocotyl elongation of green-leaf basils, and for 14 days of both basil varieties. No significant differences on leaf chlorophyll index were determined. However, leaf flavonol index significantly increased in green-leaf basils after 7 and 14 days UV-A irradiation. The total phenols ant anthocyanin contents significantly decreased after 1 day UV-A irradiation in purple-leaf basils, and the continuous decrease following UV-A irradiation for 7 or 14 days was determined. In addition, UV-A irradiation had negative effects on ABTS radical activity in purple-leaf basils; however, the significantly higher ABTS radical scavenging activity after UV-A irradiation for 1 or 7 days in green-leaf basils were determined. UV-A influenced higher ascorbic acid synthesis in purple-leaf basils after 7 days irradiation, or after 14 days irradiation in both basil varieties. In summary, the supplemental UV-A LED lighting allows to protect basil microgreens from hypocotyl elongation, and enhances antioxidant properties in green-leaf basils. Purple-leaf basils showed to be more sensitive to UV-A irradiation, and less positive effects on antioxidant properties were determined.

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Section: Resultsmentioning

confidence: 99%

The Effect of Uv-a Supplemental Lighting on Antioxidant Properties of Ocimum Basilicum L. Microgreens in Greenhouse

Vaštakaitė

Viršilė

Brazaitytė

et al. 2015

Proceedings of the 7th International Scientific Conference Rural Development 2015

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“…Such metabolites as phenolics, flavonoids, and anthocyanins also play an important role in promoting human health and preventing diseases (Iwai et al, 2010;Tsormpatsidis et al, 2008). Literature data show different plant responses to UV-A to accumulation of these phytochemicals.…”

Section: Discussionmentioning

confidence: 99%

“…Supplemental UV-A with the main wavelength of 365 nm did not significantly affect the contents of phenolic compounds and flavonoids of pea seedlings, but decreased the shoot anthocyanin content (Wenke and Qichang, 2012). According to the data of Iwai et al (2010), artificial illumination with UV-A enhanced the content of polyphenols in perilla, compared to greenhouse-grown plants. Total phenolic compounds and DPPH radical-scavenging activity of barley leaves cultivated under UV-A only slightly increased than of those grown under fluorescent lamps (Lee et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…Microgreen cultivation under controlled conditions without UV radiation could impair their nutritional quality. For example, Iwai et al (2010) stated that it is difficult to harvest perilla with high internal quality in the greenhouse, because it generally is cultivated in the open field and requires full sunlight for efficient growth. The positive effects of UV-A suggest a possibility to use low levels of UV-A to increase the content of various plant phytochemicals that have human health-promoting activity (Helsper et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Effect of supplemental UV-A irradiation in solid-state lighting on the growth and phytochemical content of microgreens

Brazaitytė¹,

Viršilė²,

Jankauskienė³

et al. 2015

International Agrophysics

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In this study, we sought to find and employ positive effects of UV-A irradiation on cultivation and quality of microgreens. Therefore, the goal of our study was to investigate the influence of 366, 390, and 402 nm UV-A LED wavelengths, supplemental for the basal solid-state lighting system at two UV-A irradiation levels on the growth and phytochemical contents of different microgreen plants. Depending on the species, supplemental UV-A irradiation can improve antioxidant properties of microgreens. In many cases, a significant increase in the investigated phytochemicals was found under 366 and 390 nm UV-A wavelengths at the photon flux density (12.4 μmol m-2 s-1). The most pronounced effect of supplemental UV-A irradiation was detected in pak choi microgreens. Almost all supplemental UV-A irradiation treatments resulted in increased leaf area and fresh weight, in higher 2,2-diphenyl-1-picrylhydrazyl free-radical scavenging activity, total phenols, anthocyanins, ascorbic acid, and α-tocopherol.

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“…Supplemental UV-B light at 2.5 µmol m −2 s −1 for 1 h each day and 2 h each day for seven days significantly increased the content of total phenolic compounds and anthocyanin concentrations in sweet basil, with the short time UV-B treatment being more efficient for anthocyanin accumulation than the long time UV-B treatment [49]. Levels of caffeic acid and rosmarinic acid of perilla grown under 2 h supplemental UV-A light for seven weeks were eight and seven times higher, respectively, than the plants under sunlight [61]. Accordingly, it could be concluded that supplemental UV light could increase the biosynthesis of phenolic compounds in herbs.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Effects of Light Quality on Growth and Phytonutrient Accumulation of Herbs under Controlled Environments

Dou

Niu²,

et al. 2017

Horticulturae

138

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Abstract:In recent years, consumption of herb products has increased in daily diets, contributing to the prevention of cardiovascular diseases, chronic diseases, and certain types of cancer owing to high concentrations of phytonutrients such as essential oils and phenolic compounds. To meet the increasing demand for high quality herbs, controlled environment agriculture is an alternative and a supplement to field production. Light is one of the most important environmental factors influencing herb quality including phytonutrient content, in addition to effects on growth and development. The recent development and adoption of light-emitting diodes provides opportunities for targeted regulation of growth and phytonutrient accumulation by herbs to optimize productivity and quality under controlled environments. For most herb species, red light supplemented with blue light significantly increased plant yield. However, plant yield decreased when the blue light proportion (BP) reached a threshold, which varied among species. Research has also shown that red, blue, and ultraviolet (UV) light enhanced the concentration of essential oils and phenolic compounds in various herbs and improved antioxidant capacities of herbs compared with white light or sunlight, yet these improvement effects varied among species, compounds, and light treatments. In addition to red and blue light, other light spectra within the photosynthetically active region-such as cyan, green, yellow, orange, and far-red light-are absorbed by photosynthetic pigments and utilized in leaves. However, only a few selected ranges of light spectra have been investigated, and the effects of light quality (spectrum distribution of light sources) on herb production are not fully understood. This paper reviews how light quality affected the growth and phytonutrient accumulation of both culinary and medicinal herbs under controlled environments, and discusses future research opportunities to produce high quantity and quality herbs.

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Enhanced accumulation of caffeic acid, rosmarinic acid and luteolin-glucoside in red perilla cultivated under red diode laser and blue LED illumination followed by UV-A irradiation

Cited by 49 publications

References 29 publications

The Effect of Uv-a Supplemental Lighting on Antioxidant Properties of Ocimum Basilicum L. Microgreens in Greenhouse

The Effect of Uv-a Supplemental Lighting on Antioxidant Properties of Ocimum Basilicum L. Microgreens in Greenhouse

Effect of supplemental UV-A irradiation in solid-state lighting on the growth and phytochemical content of microgreens

Effects of Light Quality on Growth and Phytonutrient Accumulation of Herbs under Controlled Environments

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