Enhancement of phenolic and flavonoid compounds in cabbage (Brassica oleraceae) following application of commercial seaweed extracts of the brown seaweed, (Ascophyllum nodosum)

Abstract

Brassica crops are rich is phytochemical compounds and frequent consumption of these vegetables has been associated with a lower risk in cancer, heart disease, hypertension and stroke. The effect of three commercial extracts of the brown seaweed, Ascophyllum nodosum, on phytochemical content and yield in cabbage plants was tested under field conditions in two consecutive crops. Total phenolic content was higher in all seaweed treated plants, with the highest increase recorded with AlgaeGreenTM (3.5 l ha-1) with a 2 fold increase relative to the control. The other commercial seaweed extract, XT achieved a lower increases of 1.3 fold (3.5 l ha-1). Similar increases were recorded in total flavonoid content. No statistically significant increases in yield were recorded with any of the seaweed extracts tested. The results suggest that seaweed extracts stimulated an increased accumulation of phytochemicals in cabbage but had no significant effect in yield under these experimental conditions.

Effect on yield, total phenolic, total flavonoid and total isothiocyanate content of two broccoli cultivars (Brassica oleraceae var italica) following the application of a commercial brown seaweed extract (Ascophyllum nodosum)

“…There was also a constant increase in the total phenolic content as the seaweed rate increased from 3 to 300 l ha -1 . This is in agreement with a previous study on cabbage, where similar increases in phytochemical content (phenolics and flavonoids) was also observed (Lola-Luz et al 2013). This increase was noticeable even at the low application rate of 3 l ha -1 .…”

“…The only significant increase was recorded at the rather high application rate of 300 l ha -1 hence this is the only effective rate but economically not applicable. This is also confirmed by another trial on cabbage where no significant increase in yield was recorded (Lola-Luz et al 2013). Heckman (1995) also found no significant effect on cabbage yield when using the biostimulants ROOTS (containing a mixture of seaweed, LISA Corp., New Haven, Corm.)…”

Elicitation effect of Saccharomyces cerevisiae yeast extract on main health‐promoting compounds and antioxidant and anti‐inflammatory potential of butter lettuce (Lactuca sativa L.)

“…As some of the above‐mentioned researchers suggest, the effect of elicitation also depends on the dose and the time of application of biostimulators on plants. These suggestions have been confirmed in the present study, where the time of elicitation and the yeast concentration used significantly affected the results.…”

Influence of biostimulants on phenolic content in broccoli heads directly after harvest and after storage

“…The use of seaweed extracts resulted in an increase in vitamin C in Chinese cabbage ) and in tomato fruits (Dobromilska and Gubarewicz 2008). In addition, the use of both amino acids and seaweed extracts resulted in an increase in the sugar content in celery (Shehata et al 2011) and in the levels of phenolic and flavonoid compounds in broccoli and cabbage (Lola-Luz 2013.…”

“…The factors considerably affecting both the phenolic and flavonoid contents were: controlled atmosphere of storage (1-2°C, 85-90% RH, 10% O 2 and 5% CO 2 ) (FernandezLeón et al 2013), cultivation conditions -organic or conventional (Valverde et al 2015), and fertilization (Vallejo et al 2003). According to some authors, application of biostimulants leads to an increase in the levels of phenolic compounds in the edible plant parts (Lola-Luz et al 2013, Ertani et al 2014). Most of the described studies, however, discuss their concentrations immediately after harvest (Lola-Luz et al 2014).…”