Plant growth-promoting bacteria elevate the nutritional and functional properties of black cumin and flaxseed fixed oil.
J Sci Food Agric
; 98(4): 1584-1590, 2018 Mar.
Article
en En
| MEDLINE
| ID: mdl-28833158
ABSTRACT
BACKGROUND:
In order to study the influence of plant growth-promoting bacteria (PGPB) belonging to Streptomyces sp., Paenibacillus sp., and Hymenobacter sp. on fixed oil content of flaxseed and black cumin, 2-year field experiments were conducted. PGPB was applied during seedtime of plants. The extraction of oil from seeds was performed using supercritical CO2 .RESULTS:
The addition of PGPB significantly increases the content of C181 (from 16.06 ± 0.03% to 16.97 ± 0.03%) and C183 (from 42.97 ± 0.2% to 45.42 ± 0.5%) in flaxseed oil and C182 (from 52.68 ± 0.50% to 57.11 ± 0.40%) and C202 (from 4.34 ± 0.02% to 4.54 ± 0.03%) in black cumin seed oil. The contents of total polyphenols, flavonoids, and carotenoids, as well as antioxidant activity measured by ferric-reducing ability of plasma assay, were found to be greater in the oil from the seeds of plants treated with the PGPB, compared with the respective non-treated samples.CONCLUSION:
The use of PGPB enhances plant nutritive properties; these represent a great source for obtaining valuable functional food ingredients. © 2017 Society of Chemical Industry.Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Streptomyces
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Aceites de Plantas
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Nigella sativa
/
Lino
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Bacteroidetes
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Paenibacillus
Idioma:
En
Revista:
J Sci Food Agric
Año:
2018
Tipo del documento:
Article