Metabolite Profile of Amaranthus tricolor L. and Amaranthus cruentus L. in Adaptation to Drought

Abstract

The Federal Research Center of Vegetable Growing has developed the cultivars Valentina (Amaranthus tricolor L.) and Krepysh (Amaranthus cruentus L.), which are successfully grown in several regions of Russia. The dry periods observed in recent years have a negative impact on the development of plants. The red-colored vegetable cultivar demonstrated a higher level of adaptability to drought than the green-colored grain cultivar. It was found that only in the leaves of cv. Valentina multiple spiked crystals consisting of four elements were formed, the predominant proportion belonged to Ca (38.59), then P (0.48), Mg (0.25), and K (0.16) followed, weight%, respectively. Under the conditions of moisture deficiency, the antioxidant activity of water and ethanol extracts in the leaves of both types of amaranth increased from 1.5 to 2.5 times. It was established that under drought conditions, the carbohydrate metabolism and the synthesis of secondary metabolites change. The leaves of the new cultivar of amaranth Valentina are a promising and reproducible source of antioxidants and can be used to create phytobiological preparations. The increased level of the main macro- and microelements—Ca, K, P, Mg, Mo, S and Cl in the seeds of cv. Valentina and Krepysh makes these cultivars promising for use in the food industry.

Antioxidant and Antimicrobial Effects of Baby Leaves of Amaranthus tricolor L. Harvested as Vegetable in Correlation with Their Phytochemical Composition

“…Valentina). A total of 41 metabolites were indicated, including amino acids, organic acids, phenolic acids and fatty acids [ 8 , 9 ]. A. tricolor is a source of a rare group of highly bioactive compounds—betacyanins [ 10 , 11 ], which are not common in nature.…”

Drought Effects on Mineral Composition of the Leaves and Seeds of Amaranthus Tricolor and Amaranthus Cruentus

“…Leaf extracts contain a large number of biologically active substances, and can be used for tea drinks preparation. The amaranth gluten-free flour can be used for dietary bakery (Motyleva et al, 2022). Two different species of amaranth, i.e., Amaranthus tricolor L. and Amaranthus cruentus L., have been introduced and successfully grown in the Central region of Russia, as proven by studies on the economic efficiency of the cultivation of this crop (Pivovarov et al, 2019).…”