Effects of Salinity Stress on Growth and Phenolics of Rice (<i>Oryza sativa</i> L.)

Abstract

Abstract. This study was conducted to determine the correlation between of salinity stress on growth and phenolic compounds in rice. It was observed that salinity stress caused a significant decrease in shoot lengths, fresh and dry weights of all rice varieties. Under salinity stress, changes of chemical contents also differed among phenolic compounds and rice cultivars. Total phenolics and flavonoids, and contents of vanillin and protocatechuic acid in tolerant varieties were strongly increased, whereas in contrast, they were markedly reduced in the susceptible cultivar. Ferulic acid and p-coumaric acid were detected only in tolerance rice. Vanillin and protocatechuic acid may play a role, but ferulic acid and p-coumaric acid may be much involved in the tolerant mechanism against salinity stress. Ferulic acid and p-coumaric acid and their derivatives are potent to be exploited as promising agents to reduce detrimental effects of salinity stress on rice production.

Modulation of Cadmium Tolerance in Rice: Insight into Vanillic Acid-Induced Upregulation of Antioxidant Defense and Glyoxalase Systems

“…The damage from MG is diminished in plants through the action of the glyoxylase system, which consists of the glyoxalase I (Gly I) and glyoxalase II (Gly II) enzymes that detoxify MG [9].Both enzymatic and nonenzymatic antioxidants work simultaneously to combat the deleterious effects of oxidative stress caused by exposure to abiotic factors such as Cd. However, another notable response to several abiotic stresses is a marked accumulation of phenolic compounds [10][11][12][13][14]. Some phenolics have the capability to scavenge ROS directly as a way to reduce oxidative stress [11].…”

Cereal phenolic contents as affected by variety and environment

“…It was observed that salt-tolerant varieties exhibited greater total phenolic content, flavonoid content, and phenolic acid levels in comparison with salinity-susceptible varieties. The study also stated that ferulic and p-coumaric acids are potentially linked to the salinity resistance mechanism as these two compounds were only observed in salt-tolerant varieties (Minh et al, 2016). In addition, studies by Daiponmak et al (2010) and Umnajkitikorn et al (2013) also demonstrated that increase in salinity to a certain level increased antioxidant activity in rice.…”

“…The relationship between salt tolerance and phenolic content of rice was also examined by Minh et al. () on six rice varieties. It was observed that salt‐tolerant varieties exhibited greater total phenolic content, flavonoid content, and phenolic acid levels in comparison with salinity‐susceptible varieties.…”

“…It was observed that salt‐tolerant varieties exhibited greater total phenolic content, flavonoid content, and phenolic acid levels in comparison with salinity‐susceptible varieties. The study also stated that ferulic and p‐ coumaric acids are potentially linked to the salinity resistance mechanism as these two compounds were only observed in salt‐tolerant varieties (Minh et al., ).…”

“…Hence, exposure to salinity resulted in increased total phenolic content, flavonoid content, and phenolic acid levels (Umnajkitikorn et al, 2013). The relationship between salt tolerance and phenolic content of rice was also examined by Minh et al (2016) on six rice varieties. It was observed that salt-tolerant varieties exhibited greater total phenolic content, flavonoid content, and phenolic acid levels in comparison with salinity-susceptible varieties.…”