Volume 15, Issue 2, April 2016, Pages 246–249
Amel Benlaldj1 and Moulay Belkhodja2
1 Laboratory of Plant Physiology, University of Oran 1 Ahmed Ben Bella, Algeria
2 Laboratoire de Biotoxicologie Expérimentale, Biodépollution et de Phytoremediation BTEBDPR, Faculté des Sciences, Université Es-Senia - Oran, Algeria
Original language: English
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Saline soils are an unfavourable environment for the growth of most legumes. The aim of this work is to compare the biochemical behaviour of three species of bean (Vigna radiata L., Vigna mungo L., and Vigna angularis L.) under salt stress conditions. In order to assess this behaviour, we analysed polyphenols and flavonoids in the roots and leaves. The results reveal variability in the accumulation of polyphenols and flavonoids, depending on the organ of the plant, the species, and the intensity of the saline treatment.
Author Keywords: NaCl, bean, polyphenol, flavonoid.
Amel Benlaldj1 and Moulay Belkhodja2
1 Laboratory of Plant Physiology, University of Oran 1 Ahmed Ben Bella, Algeria
2 Laboratoire de Biotoxicologie Expérimentale, Biodépollution et de Phytoremediation BTEBDPR, Faculté des Sciences, Université Es-Senia - Oran, Algeria
Original language: English
Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Saline soils are an unfavourable environment for the growth of most legumes. The aim of this work is to compare the biochemical behaviour of three species of bean (Vigna radiata L., Vigna mungo L., and Vigna angularis L.) under salt stress conditions. In order to assess this behaviour, we analysed polyphenols and flavonoids in the roots and leaves. The results reveal variability in the accumulation of polyphenols and flavonoids, depending on the organ of the plant, the species, and the intensity of the saline treatment.
Author Keywords: NaCl, bean, polyphenol, flavonoid.
How to Cite this Article
Amel Benlaldj and Moulay Belkhodja, “A comparative study of the biochemical compounds found in three species of Vigna (Vigna angularis L., Vigna mungo L. and Vigna radiata L.) under salt stress conditions,” International Journal of Innovation and Applied Studies, vol. 15, no. 2, pp. 246–249, April 2016.
