Developmental Stages-Specific Response of Anise Plants to Laser-Induced Growth, Nutrients Accumulation, and Essential Oil Metabolism

Abstract

Compared to seeds and mature tissues, sprouts are well known for their higher nutritive and biological values. Fruits of Pimpinella anisum (anise) are extensively consumed as food additives; however, the sprouting-induced changes in their nutritious metabolites are hardly studied. Herein, we investigated the bioactive metabolites, phytochemicals, and antioxidant properties of fruits, sprouts (9-day-old), and mature tissue (5-week-old) of anise under laser irradiation treatment (He-Ne laser, 632 nm). Laser treatment increased biomass accumulation of both anise sprouts and mature plants. Bioactive primary (e.g., proteins and sugars) and secondary metabolites (e.g., phenolic compounds), as well as mineral levels, were significantly enhanced by sprouting and/or laser light treatment. Meanwhile, laser light has improved the levels of essential oils and their related precursors (e.g., phenylalanine), as well as enzyme activities [e.g., O–methyltransferase and 3-Deoxy-D-arabino-heptulosonate-7-phosphate synthase (DAHPS)] in mature tissues. Moreover, laser light induced higher levels of antioxidant and anti-lipidemic activities in sprouts as compared to fruits and mature tissues. Particularly at the sprouting stage, anise was more responsive to laser light treatment than mature plants.

Laser Light Treatment Improves the Mineral Composition, Essential Oil Production and Antimicrobial Activity of Mycorrhizal Treated Pelargoniumgraveolens

“…Earlier, laser light improved the levels of essential oils and their precursors in anise [ 52 ] which supports our results. Moreover, Balkhyour et al (2021) [ 53 ] reported an induced accumulation of essential oils, phenylalanine, and cinnamic acid in He-Ne laser-treated ajwain seedlings, which is also in agreement with our findings.…”

Pits of Date Palm: Bioactive Composition, Antibacterial Activity and Antimutagenicity Potentials

“…The mobile phase was water:formic acid (90:10 (v/v)), and acetonitrile:water:formic acid (85:10:5 (v/v/v)) at the flow rate of 1 mL/min and oven temperature 30 • C. The elution with linear gradients was from 5% to 30% B in 40 min, from 30% to 50% B in 20 min, and from 50% to 80% B in 10 min. The detection of each compound's concentration was done using a calibration curve of the corresponding standard [20]. About 13 standards were used with high purity and bought from Sigma-Aldrich, i.e., syringic acid, gallic acid, ferulic acid, p-coumaric acid, vanillic acid, caffeic acid, ellagic acid, apigenin, quercetrin, luteolin, naringenin, myricetin, quinol, pyrogallol, and quercetin.…”

Nutritive and Phytochemical Composition of Aromatic Microgreen Herbs and Spices Belonging to the Apiaceae Family

“…To the author's best knowledge, no research data are available in the literature covering microgreens cultivation of anise, caraway, and chervil, and the literature on dill is scarce. Caraway, anise, and dill for example were examined for their phenolic profile and antioxidant activity but only as sprouts [16][17][18]. Therefore, based on the aforementioned considerations, these species were assessed in this study as microgreens and characterized for their content of macrominerals (P, K, Ca, Mg, Na), microminerals (Fe, Mn, B, Zn, Se), pigments (total chlorophylls, lutein, β-carotene), total ascorbic acid, phenolic profile, and antioxidant activity.…”