African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12179

Full Length Research Paper

Salinity increased vitamins concentration in Amaranthus cruentus leaves

Agapit Dossou WOUYOU
  • Agapit Dossou WOUYOU
  • Unité de Recherche sur l’Adaptation des Plantes aux Stress Abiotiques, les Métabolites Secondaires et l’Amélioration des Productions Végétales, Laboratoire de Physiologie Végétale et d’Etude des Stress Environnementaux, Faculté des Sciences et Techniques (FAST/UAC), 01BP526, Tri Postal, Cotonou, République du Bénin.
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Elpide Adonnel AHISSOU
  • Elpide Adonnel AHISSOU
  • UFR Sciences et Techniques, Université Africaine de Technologie et de Management (UATM Gasa Formation), 04 BP 1361 Cotonou, République du Bénin.
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Christophe Bernard GANDONOU
  • Christophe Bernard GANDONOU
  • Unité de Recherche sur l’Adaptation des Plantes aux Stress Abiotiques, les Métabolites Secondaires et l’Amélioration des Productions Végétales, Laboratoire de Physiologie Végétale et d’Etude des Stress Environnementaux, Faculté des Sciences et Techniques (FAST/UAC), 01BP526, Tri Postal, Cotonou, République du Bénin.
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Francoise ASSOGBA KOMLAN
  • Francoise ASSOGBA KOMLAN
  • Centre de Recherches Agricoles d’Agonkanmey, Institut National des Recherches Agricoles du Bénin, INRAB, Abomey-Calavi, Bénin.
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Alban HOUNGBEME
  • Alban HOUNGBEME
  • Laboratoire de Pharmacognosie, Centre Béninois de la Recherche Scientifique et Technique (CBRSI); BP 06 Oganla, Porto-Novo, République du Bénin.
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Fernand Ahokannou GBAGUIDI
  • Fernand Ahokannou GBAGUIDI
  • Laboratoire de Pharmacognosie, Centre Béninois de la Recherche Scientifique et Technique (CBRSI); BP 06 Oganla, Porto-Novo, République du Bénin.
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Hyacinthe AHISSOU
  • Hyacinthe AHISSOU
  • Laboratoire d’Enzymologie et de Biochimie des Protéines (LEBP), FAST/UAC, BP188 Cotonou, République du Bénin.
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Latifou LAGNIKA
  • Latifou LAGNIKA
  • Laboratoire de Biochimie et Substances Naturelles Bioactives, FAST/UAC, 04BP0320 Cotonou, République du Bénin.
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Seraphin Ahissou ZANKLAN
  • Seraphin Ahissou ZANKLAN
  • Unité de Recherche sur l’Adaptation des Plantes aux Stress Abiotiques, les Métabolites Secondaires et l’Amélioration des Productions Végétales, Laboratoire de Physiologie Végétale et d’Etude des Stress Environnementaux, Faculté des Sciences et Techniques (FAST/UAC), 01BP526, Tri Postal, Cotonou, République du Bénin.
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Stanley LUTTS
  • Stanley LUTTS
  • Groupe de Recherche en Physiologie végétale, ELI-A, Bâtiment Croix du Sud, Université Catholique de Louvain, Louvain-La-Neuve, Belgique.
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  •  Received: 16 August 2017
  •  Accepted: 16 October 2017
  •  Published: 01 November 2017

Abstract

Salt stress is one of the major environmental constraints limiting agricultural productivity and influencing the concentration of bioactive compounds of vegetables. In this study, the effect of NaCl salt stress on nutrient contents of leaves in a cultivar of amaranth, an important leafy vegetable cultivated in some tropical regions worldwide, was evaluated. The experiment was carried out in a screen house at Center for Agricultural Research of Agonkanmey, Benin Republic as a randomized complete block design (RCBD) with three replications. Three weeks old plants were subjected in pots containing a mixture of potting soil and sand, to three concentrations (0, 30 and 90 mM) of NaCl by irrigation every two days. Nutrient contents in leaves were determined at maturity, after four weeks of stress, using standards methods. Proteins, total sugars, reducing sugars, lipids, potassium, calcium, vitamins C and B3 contents were not significantly affected by NaCl. Iron content increased significantly only at 30 mM NaCl but vitamins A, B1 and B2 contents increased significantly with increase in NaCl concentration. Thus, salt stress did not reduce nutritional values of this amaranth cultivar but improved its leaves nutritional quality by increasing vitamins A, B1 and B2 content.

 

Key words: Amaranth, NaCl, proteins, lipids, sugars, mineral, vitamins.