Effects of NaCl on Antioxidant, Antifungal, and Antibacterial Activities in Safflower Essential Oils.

ABSTRACT: The present study aims to evaluate the antioxidant and antimicrobial activity of essential oils (EO) extracted from safflower plants grown in the absence and presence of NaCl, 50 mM. Plants treated with 50 mM of NaCl showed decreases in root, stem, and leaf dry weight. Results of the essential oils showed that roots have a higher EO yield than leaves and stems. Salinity caused a decrease in this yield in roots and leaves but not in stems. The compounds identified in the EO extracted from these organs belong to seven chemical classes of which the dominant class is the sesquiterpene hydrocarbons. The chemotype of C. tinctorius EO is variable depending on the organ and the treatment. The safflower essential oils showed low antioxidant, antiradical, and iron-reducing activities compared to tho

SUBMITTER: Attia H 

PROVIDER: S-EPMC8706115 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature