The effects of salinity stress on morphological characteristics, mineral nutrient accumulation and essential oil yield and composition in Mentha canadensis L.

Xu, Yan; Chen, Liang; Chen, Jian; Qi, Xiwu; Liu, Yan; Li, Weilin

doi:10.1016/j.scienta.2015.10.023

Cited by 60 publications

(31 citation statements)

References 20 publications

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“…Additionally, we identified multiple other plants used by study informants for koji that have not been reported for this use in other geographical and sociocultural contexts, including “Naos suic yeex” ( Mentha canadensis ) and “Sangp siul yanl” ( Zanthoxylum bungeanum ). Mentha canadensis is a widely used plant to extract essential oil [28] and is also consumed in China for medicinal purposes in treating human diseases and to enhance appetite. The fruit of Zanthoxylum bungeanum is popular as a seasoning and traditional Chinese herbal medicine, and widely distributed in China and some Southeast Asian countries [29].…”

Section: Discussionmentioning

confidence: 99%

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Zhang

Lei

et al. 2019

J Ethnobiology Ethnomedicine

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Background Beverages prepared by fermenting plants have a long history of use for medicinal, social, and ritualistic purposes around the world. Socio-linguistic groups throughout China have traditionally used plants as fermentation starters (or koji ) for brewing traditional rice wine. The objective of this study was to evaluate traditional knowledge, diversity, and values regarding plants used as starters for brewing glutinous rice wine in the Dong communities in the Guizhou Province of China, an area of rich biological and cultural diversity. Methods Semi-structured interviews were administered for collecting ethnobotanical data on plants used as starters for brewing glutinous rice wine in Dong communities. Field work was carried out in three communities in Guizhou Province from September 2017 to July 2018. A total of 217 informants were interviewed from the villages. Results A total of 60 plant species were identified to be used as starters for brewing glutinous rice wine, belonging to 58 genera in 36 families. Asteraceae and Rosaceae are the most represented botanical families for use as a fermentation starter for rice wine with 6 species respectively, followed by Lamiaceae (4 species); Asparagaceae, Menispermaceae, and Polygonaceae (3 species respectively); and Lardizabalaceae, Leguminosae, Moraceae, Poaceae, and Rubiaceae (2 species, respectively). The other botanical families were represented by one species each. The species used for fermentation starters consist of herbs (60.0%), shrubs (23.3%), climbers (10.0%), and trees (6.7%). The parts used include the root (21.7%), leaf (20.0%), and the whole plant (16.7%). Findings indicate a significant relationship between knowledge of plants used as fermentation starters with age ( P value < 0.001) and educational status ( P value = 0.004) but not with gender ( P value = 0.179) and occupation ( P value = 0.059). The species that are most used by informants include Pueraria lobata var. montana (Lour.) van der Maesen (UV = 1.74; Leguminosae), Actinidia eriantha Benth. (UV = 1.51; Actinidiaceae), Oryza sativa L. var. glutinosa Matsum (UV = 1.5; Poaceae). Conclusion This study highlights that while most of the Dong informants continue to use a diverse range of plants as a fermentation starter for brewing glutinous rice wine, knowledge of these plants is being lost by the younger generations. Documentation of traditional ethnobotanical knowledge and outreach is thus needed to conserve biocultural diversity in the rural Dong communities in southern China.

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Section: Discussionmentioning

confidence: 99%

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Zhang

Lei

et al. 2019

J Ethnobiology Ethnomedicine

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“…Studies on M. canadensis essential oil, collected in China, Brazil and India and extracted using hydrodistillation, identified menthol as the main constituent [ 96 , 98 , 99 ]. Still, in the study performed in China, it was observed that salt stress can reduce menthol concentration at the same time increase menthone and pulegone contents in M. canadensis essential oil.…”

Section: Phytochemical Composition Of Essential Oils Obtained Frommentioning

confidence: 99%

Plants of Genus Mentha: From Farm to Food Factory

Salehi

Stojanović-Radić

Matejić

et al. 2018

Plants

133

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Genus Mentha, a member of Lamiaceae family, encompasses a series of species used on an industrial scale and with a well-described and developed culture process. Extracts of this genus are traditionally used as foods and are highly valued due to the presence of significant amounts of antioxidant phenolic compounds. Many essential oil chemotypes show distinct aromatic flavor conferred by different terpene proportions. Mint extracts and their derived essential oils exert notable effects against a broad spectrum of bacteria, fungi or yeasts, tested both in vitro or in various food matrices. Their chemical compositions are well-known, which suggest and even prompt their safe use. In this review, genus Mentha plant cultivation, phytochemical analysis and even antimicrobial activity are carefully described. Also, in consideration of its natural origin, antioxidant and antimicrobial properties, a special emphasis was given to mint-derived products as an interesting alternative to artificial preservatives towards establishing a wide range of applications for shelf-life extension of food ingredients and even foodstuffs. Mentha cultivation techniques markedly influence its phytochemical composition. Both extracts and essential oils display a broad spectrum of activity, closely related to its phytochemical composition. Therefore, industrial implementation of genus Mentha depends on its efficacy, safety and neutral taste.

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“…Salinity stress is considered one of the devastating abiotic stress factors affecting the growth and productivity of crop plants [1,2]. Excess availability of toxic salts including sodium, carbonates, etc., reduces plant growth by imparting osmotic and ionic stress [3].…”

Section: Introductionmentioning

confidence: 99%

Influence of Exogenous Salicylic Acid and Nitric Oxide on Growth, Photosynthesis, and Ascorbate-Glutathione Cycle in Salt Stressed Vigna angularis

Ahanger

Aziz

Alsahli³

et al. 2019

Biomolecules

240

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The present study was carried out to investigate the beneficial role of exogenous application of salicylic acid (1 mM SA) and nitric oxide (100 μM NO) in preventing the oxidative damage in Vigna angularis triggered by salinity stress. Salinity (100 mM NaCl) stress reduced growth, biomass accumulation, chlorophyll synthesis, photosynthesis, gas exchange parameters, and photochemical efficiency (Fv/Fm) significantly. Exogenous application of SA and NO was affective in enhancing these growth and photosynthetic parameters. Salinity stress reduced relative water content over control. Further, the application of SA and NO enhanced the synthesis of proline, glycine betaine, and sugars as compared to the control as well as NaCl treated plants contributing to the maintenance of tissue water content. Exogenous application of SA and NO resulted in up-regulation of the antioxidant system. Activities of enzymatic antioxidants including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), dehydroascorbate reductase (DHAR), and glutathione reductase (GR), as well as the content of non-enzymatic components, were more in SA + NO treated seedlings as compared to control and salinity stressed counterparts resulting in significant alleviation of the NaCl mediated oxidative damage. Content of nitrogen, potassium, and calcium increased due to SA and NO under normal conditions and NaCl stress conditions while as Na and Cl content reduced significantly.

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The effects of salinity stress on morphological characteristics, mineral nutrient accumulation and essential oil yield and composition in Mentha canadensis L.

Cited by 60 publications

References 20 publications

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Plants of Genus Mentha: From Farm to Food Factory

Influence of Exogenous Salicylic Acid and Nitric Oxide on Growth, Photosynthesis, and Ascorbate-Glutathione Cycle in Salt Stressed Vigna angularis

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