The Accumulation of Phenolic Compounds and Flavor in Genetically Selected Vegetable Amaranthus hybridus Leaves is Influenced by Bio-Transformed Endophytic Natura Growth Regular

Wudeneh Letchamo, Thomas Hartman, André Gosslin, Nazim A Mamedov, Lyle Craker

Abstract


Amaranth (Amaranthus spp. L.) (Amaranthaceae), an endemic plant in South America, grows worldwide, being cultivated in many temperate and tropical countries. Although several species of amaranth are frequently considered weeds, the plant is recognized in many areas as an effective food source, constructive medicine, livestock feed, and a source of macro- and micro-nutrients, and other health promoting bioactive compounds. The plant is widely cultivated, promoted, and increasingly consumed as a leafy vegetable and traditional medicine in Africa. All parts of the plant are used in the treatment of humans and animal diseases in most African communities. Unfavorable climatic and ecological factors, however, reduce the growth, yield, and quality of the active plant botanicals despite the use of the latest achievements in genetic improvement and modern plant growing technologies. For example, the role of bio-transformed natural plant growth regulators on yield and accumulation of phenolic compounds in the leaves of the amaranth selection A. hybridus var. cruentus is poorly understood. The current study assessed the effects of pre-sowing seed treatments with bio-transformed microbial growth regulator formulations (BESF or RIBAV) on germination, leaf yield, phenolic content, and flavor in A. hybridus selections under organic field cultivation. An analysis of the collected data on the growth and yield of the plant material suggest the use of microbial growth regulator was effective in increasing A. hybridus var. cruentus yield, chemical content, and flavor.


Keywords


Biotechnology, molecular biology, nutraceutical, malnutrition, symbiont, symbiotic elicitor

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.