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.2022 Nov 1;11(21):2938.
doi: 10.3390/plants11212938.

Impact of Foliar Application of Amino Acids on Essential Oil Content, Odor Profile, and Flavonoid Content of Different Mint Varieties in Field Conditions

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Impact of Foliar Application of Amino Acids on Essential Oil Content, Odor Profile, and Flavonoid Content of Different Mint Varieties in Field Conditions

Aloyzas Velička et al. Plants (Basel)..

Abstract

Mint is an industrial plant that is a good source of essential oil and many phenolic compounds that have several positive benefits to human health and can be used to prevent the development of many diseases. The aim of this research was to investigate the possibility of increasing essential oil and flavonoid content, changing the chemical composition of these compounds in different mint cultivars under foliar application with precursors (phenylalanine, tryptophan, and tyrosine) at two concentrations, 100 and 200 mg L-1, to enable the possibilities for wider use of these plants when they are grown in field conditions. Spraying with phenylalanine at 100 mg L-1 concentration increased essential oil content inMentha piperita 'Granada' plants by 0.53 percentage units. Foliar application with tyrosine solutions at 100 mg L-1 concentration most effectively influenced the essential oil odor profileMentha spicata 'Crispa'. The highest number of total flavonoids was inMentha piperita 'Swiss' sprayed with tyrosine at 100 mg L-1 concentration. The flavonoid content depended on the mint cultivar, amino acids, and their concentration. The results showed that the effect of amino acid solutions on different secondary metabolites' quantitative and qualitative composition differed depending on the mint cultivar; therefore, amino acids and their concentrations must be selected based on the cultivar they are targeting.

Keywords: Mentha piperita; Mentha spicata; aromatic amino acids; secondary metabolites.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis (PCA) for volatile compounds of different mint cultivars sprayed with amino acids.
Figure 2
Figure 2
Total flavonoid content in mint influenced by foliar application of amino acids, mg 100 g−1 DM in 2017–2018 (NS: unsprayed; W: water; Phe1: phenylalanine, 100 mg L−1; Phe2: phenylalanine, 200 mg L−1; Tr1: tryptophane100 mg L−1; Tr2: tryptophane, 200 mg L−1; T1: tyrosine, 100 mg L−1; T2: tyrosine, 200 mg L−1; means marked with different uppercase letters (A, B, C…) indicate significant difference between varieties atp < 0.05; means marked with different lowercase letters (a, b, c…) indicate significant difference between foliar application with amino acids atp < 0.05).
Figure 3
Figure 3
Principal component analysis (PCA) for total amount of flavonoid their chemical composition in different varieties of mint sprayed with different amino acids.
Figure 4
Figure 4
Hierarchical clustering analysis (HCA) of total amount of flavonoids in the chemical composition of different varieties of mint sprayed with different amino acids.
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