Effect of salinization on health benefits of fenugreek seedlings

Bardees Mohammad Mickky*, Muhammad Ali Abbas, Nada Mohamed Sameh

Abstract


The current investigation was conducted to evaluate the potency of salinity to enhance the nutraceutical properties of fenugreek (Trigonella foenum-graecum L.) seedlings. Gradual doses of NaCl solution (0, 50, 100, 150 and 200 mM) were applied and the nutritional value of seedlings was determined 2 and 5 days’ post- germination. Moreover, the antioxidant and antimicrobial activity along with the phenolic content of the considered seedlings were assessed. The obtained results manifested that salt application to different levels could increase the amount of protein, N, Zn and Cu in the 2- and 5- day old seedlings. Salinity could also raise the amount of vitamin C, B1, B2 and B9 but only in one stage. Conversely, the amount of reducing, non- reducing and total sugars as well as that of Fe declined under stress. Compared with their unsalted synonyms, water and methanolic extracts of salt- treated fenugreek seedlings had higher H2O2- scavenging activity in the two stages, while their reducing power and free radicles- scavenging activities were promoted in the second stage only. Regarding the antimicrobial activity, water and methanolic extracts of the stressed seedlings generally exhibited better antimicrobial activity against some pathogenic microbes especially Erwinia carotovora, Bacillus subtilis and Candida albicans. Only in the second stage, most of the employed salt concentrations increased the titer of tannins, saponins, alkaloids, flavonoids and total phenols in the aqueous and alcoholic extracts. Therefore, it is recommended to salinize young fenugreek seedlings to improve its health benefits in a simple, low- cost and low- risk approach.

Keywords


fenugreek seedlings; salinity; nutritional value; antioxidant activity; antimicrobial potency; phenolics

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References


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DOI: http://dx.doi.org/10.21746/ijbio.2017.02.004

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