Evaluation of different antioxidants during in vitro establishment of allspice (Pimenta dioica L. Merrill): a recalcitrant species

Abstract

Objective: To evaluate the effect of different antioxidant agents during in vitro establishment of allspice (Pimenta dioica L. Merrill). Design/methodology/approach: The effect of different antioxidant agents (Methylene blue, L-cysteine, and silver nanoparticles [AnNPs]) added to Murashige and Skoog culture medium at different concentrations were studied during axenic establishment of P. dioica. A completely randomized experimental design was used. All trials were performed in triplicate. The percentage of survival, oxidation, contamination was determined, the phenols content, antioxidant capacity and lipid peroxidation. Results: The highest survival occurred with the addition of L-cysteine. The lowest percentages oxidation were observed in explants treated with L-cysteine. Treatments with 100 and 200 mg L-1 AgNPs had the lowest contamination values. L-cysteine and 50 and 100 mg L-1 AgNPs resulted in an increase in the content of soluble phenols. The highest contents of cell wall-linked phenols were obtained in treatments with 200 mg L-1 methylene blue, L-cysteine, and 200 mg L-1 AgNPs. In this study, all treatments had a reaction of scavenging/reduction mechanisms free radicals. The highest content of malondialdehydes was observed in the control treatment and 200 mg L-1 methylene blue. The highest content of malondialdehydes was observed in the control treatment and 200 mg L-1 methylene blue. Limitations on study/implications: The highest percentage of oxidation was observed in the control treatments, 100 and 200 mg L-1 methylene blue, causing cell death. Findings/conclusions: The addition of L-cysteine to the culture medium is alternative to reduce oxidation during in vitro introduction of P. dioica.