بررسی تنوع ژنوتیپ‌های مختلف گیاه دارویی Camellia sinensis L. با استفاده از خصوصیات اکوفیتوشیمیایی در رویشگاههای مختلف استان گیلان
محورهای موضوعی : اکولوژی محیطیسمیرا منتهایی درگاه 1 , محمد باقر رضایی 2 , مرضیه قنبری جهرمی 3 , سپیده کلاته جاری 4 , شاهین جهانگیرزاده خیاوی 5
1 - دانشجوی دکتری، گروه علوم باغبانی و زراعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد، موسسه تحقیقات جنگل‌ها و مراتع ایران، تهران، ایران
3 - استادیار، گروه علوم باغبانی و زراعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
4 - استادیار، گروه علوم باغبانی و زراعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
5 - استادیار، پژوهشکده چای، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، لاهیجان، ایران
کلید واژه: گیلان, ژنوتیپ, چای, تنوع اکوفیتوشیمیایی,
چکیده مقاله :
گیاه چای (Camellia sinensis L.) یک گیاه چوبی و دارویی چندساله متعلق به تیره چای می باشد. در این تحقیق تنوع تعداد سی اکوتیپ از گیاه چای از رویشگاههای: لنگرود، لاهیجان و سیاهکل (هر منطقه ده اکوتیپ) به عنوان سه منطقه عمده چایکاری در ایران در سال 1398 مورد آزمایش قرار گرفتند. صفاتی مثل وزن تر و خشک، میزان کلروفیل a، b و کل، میزان کافئین، پلی فنول، درصد خاکستر کل و خاکستر محلول و نامحلول در آب اندازه گیری شد. نتایج تجزیه واریانس تفاوت معنی‌داری در سطح احتمال یک درصد بین اکوتیپ های چای برای همه صفات نشان داد. مقایسه میانگین اکوتیپ ها نشان داد که بیشترین میزان وزن خشک و تر برگ را اکوتیپ سیاهکل (کد 11) به خود اختصاص داد. اکوتیپ سیاهکل (کد 13) بالاترین درصد کافئین (63/7 درصد) و اکوتیپ لاهیجان (کد 21) پایین ترین درصد کافئین را به خود اختصاص دادند. بیشترین میزان کلروفیل a و کلروفیل کل در اکوتیپ سیاهکل (کد 18) و بیشترین میزان کلروفیل b در اکوتیپ لاهیجان (کد 30) مشاهده شد. بیشترین درصد پلی فنول (45/9درصد) در اکوتیپ سیاهکل (کد 16) و کمترین درصد پلی فنول (1/3 درصد) در اکوتیپ لاهیجان (کد 21) بدست آمد. بیشترین درصد خاکستر کل، خاکستر محلول و غیرمحلول در آب را هم به ترتیب اکوتیپ های سیاهکل (کد 18)، سیاهکل (کد 12) و لاهیجان (کد 21) نشان دادند. به طور کلی اکوتیپ های مربوط به منطقه سیاهکل (کدهای 11، 13، 16 و 18) می توانند در برنامه ریزی پروژه های اصلاحی و تصمیم گیری برای انتخاب والدین مناسب در دورگه گیری برای افزایش عملکرد چای و افزایش صفات فیتوشیمیایی مورد استفاده قرار گیرند.
Tea (Camellia sinensis L.) is a woody and perennial plant belonging to the Theaceace family. In this study, we evaluated the diversity of tea plant ecotypes from Langroud, Lahijan and Siahkal regions (ten ecotypes in each region) as three major tea growing regions in Iran during 2019. Traits such as fresh and dry weight, chlorophyll a, b and total, caffeine, polyphenols, percentage of total ash and water soluble and insoluble ash were measured. The analysis of variance showed a significant difference (P≤0.01) between tea ecotypes for all traits. The highest dry and fresh leaf weight was obtained in Siahkal ecotype (code 11). Siahkal ecotype (code 13) had the highest percentage of caffeine (7.63%), whereas Lahijan ecotype (code 21) represented the maximum amount. The highest amount of chlorophyll a and total chlorophyll was observed in Siahkol ecotype (code 18) and the highest amount of chlorophyll b was observed in Lahijan ecotype (code 30). The maximum (9.45%) and minimum (3.1%) polyphenols (9.45%) were obtained in Siahkal (code 16) and Lahijan (code 21), respectively. Siahkal (code 18), Siahkal (code 12) and Lahijan (code 21) represented the optimum total ash, soluble and insoluble ash in water, respectively. In general, ecotypes belonging to Siahkal region (codes 11, 13, 16 and 18) can be used in planning breeding projects and deciding to select suitable parents in hybridization to increase tea yield and phytochemical properties.
Ahmadiyshad, M.A., Kazemi Tabar, S.K., Babaian Jalodar, N.A., Gholami, M. and Kazemi behind, H. 2009. Evaluation of genetic diversity of tea crop clones in Iran using Rapid molecular marker. Journal of Crop Breeding, 1: 65-76.
2.Ahmed, S., Griffin, T.S., Kraner, D., Schaffner, M.K., Sharma, D., Hazel, M. and Cash, S.B. 2019. Environmental factors variably impact tea secondary metabolites in the context of climate change. Frontiers in plant science, 10: 939.
3.Chavoshizadeh, S., Pirsa, S., and Mohtarami, F. 2020. Sesame oil oxidation control by active and smart packaging system using wheat gluten/chlorophyll film to increase shelf life and detecting expiration date. European Journal of Lipid Science and Technology, 122(3), 1900385.
4.Chen, C.N., Liang, C.M., Lai, J.R., Tsai, Y.J., Tsay, J.S. and Lin, J.K. 2003. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration. Journal of Agricultural and Food Chemistry, 51: 7495-7503.
5.Chen, L. and Zhou Z. 2005. Variations of main quality components of Tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository. Plant Foods for Human Nutrition, 60: 31-35.
6.Cheptot, L., Maritim, T., Korir, R., Kipsura, E., Samson, K., Matasyoh, L., and Muoki, R. 2019. Seasonal variations in catechins and caffeine profiles among Tea cultivars grown in Kenya. International Journal of Tea Science, 14(01): 56-61.
7.Deka, H., Barman, T., Dutta, J., Devi, A., Tamuly, P., Paul, R.K., and Karak, T. 2021. Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India. Journal of Food Composition and Analysis, 96: 103684.
8.Dixon, R.A., and Paiva, N.L. 1995. Stress-induced phenylpropanoid metabolism. Plant Cell, 7: 1085-1097.
9.Erol, N.T., Sari, F. and Velioglu, S. 2010. Polyphenols, alkaloids and antioxidant activity of different grades Turkish black tea. GIDA, 35(3):161-168.
10.Huang, Y., Dong, W., Sanaeifar, A., Wang, X., Luo, W., Zhan, B. and Li, X. 2020. Development of simple identification models for four main catechins and caffeine in fresh green tea leaf based on visible and near-infrared spectroscopy. Computers and Electronics in Agriculture, 173, 105388.
11.International Organization for Standardization. (ISO) tea determination of total ash. ISO No. 1575; 1987.
12.International Organization for Standardization. 1988. (ISO) tea determination of water-soluble ash and water-insoluble ash
13.Jafarpour, P., Farokhzad, A., Alirezalou, A. and Naghadhabib, F. 2018. Investigation of phytochemical and antioxidant diversity of different species of genus (Salvia L.) in West Azerbaijan province. Journal of Medicinal Plants Ecophytochemistry, 6 (22): 1-11.
14.Kottawa-Arachchi, J.D., Gunasekare, M.K. and Ranatunga, M.A. 2019. Biochemical diversity of global tea [Camellia sinensis (L.) O. Kuntze] germplasm and its exploitation: a review. Genetic Resources and Crop Evolution, 66(1): 259-273.
15.Kottawa-Arachchi, J.D., Gunasekare, M.T.K., Ranatunga, M.A.B., Jayasinghe, L. and Karunagoda, R.P. 2012. Analysis of selected biochemical constituents in black tea (Camellia sinensis) for predicting the quality of tea germplasm in Sri Lanka. Tropical Agricultural Research, 23(1): 30-41.
16.Lakin, A. 1989. Food analysis, practical handout. Reading: Reading University.
17.Li, J., Wang, J., Yao, Y., Hua, J., Zhou, Q., Jiang, Y. and Dong, C. 2020. Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. LWT, 117:108595.
18.Lichtenthaler, H.K. and Wellburn, A.R. 1983. Determination of total carotenoids and chlorophyll a and b of leaf extracts in different solvents. Biochemical Society Transactions, 11: 591-592.
19.Lin, Y.S., Tsai, Y.J., Tsay, J.S. and Lin, J.K. 2003. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry, 51: 1864–1873.
20.Momtaz, S., Hassani, S., Maghsoudi, A.S., Abdolghaffari, A.H. and Abdollahi, M. 2021. Caffeine and mitochondria with a focus on the central nervous system. In Mitochondrial Physiology and Vegetal Molecules (pp. 413-437). Academic Press.
21.Mondal, T.K., Bhattacharya, A., Laxmikumaran, M. and Ahuja, P. S. 2004. Recent advances of tea (Camellia sinensis) biotechnology. Plant Cell, Tissue and Organ Culture, 76(3): 195-254.
22.Orhan, I., Zelik, B., Kartal, M., Zdeveci, B., and Duman, H. 2007. HPLC quantification of vitexine-2-O-rhamnoside and hyperoside in three Crataegus species and their antimicrobial and antiviral activities. Chromatographia, 66: 153-157.
23.Ouchikh, O., Chahed, T., Ksouri, R., Taarit, M.B., Faleh, H., Abdelly, C. and Marzouk, B. 2011. The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs. Journal of Food Composition and Analysis, 24(1): 103-110.
24.Pan, H., Wang, F., Rankin, G.O., Rojanasakul, Y., Tu, Y. and Chen, Y.C. 2017. Inhibitory effect of black tea pigments, theaflavin‑3/3'-gallate against cisplatin-resistant ovarian cancer cells by inducing apoptosis and G1 cell cycle arrest. International journal of oncology, 51(5): 1508-1520.
26.Santhan, P. and Senthilvelan, D. 2007. A review on the phytochemistry and pharmacology of green tea (Camellia sinensis). Herbal Tech Industry. Feature, 05.
27.Selvan, D.A., Mahendiran, D., Kumar, R.S. and Rahiman, A.K. 2018. Garlic, green tea and turmeric extracts-mediated green synthesis of silver nanoparticles: Phytochemical, antioxidant and in vitro cytotoxicity studies. Journal of Photochemistry and Photobiology B: Biology, 180: 243-252.
28.Tang, G.Y., Zhao, C.N., Xu, X.Y., Gan, R.Y., Cao, S.Y., Liu, Q. and Li, H.B. (2019). Phytochemical composition and antioxidant capacity of 30 Chinese teas. Antioxidants, 8(6): 180-190.
29.Turkmen, N. and Velioglu, Y.S. 2007. Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons. Journal of the Science of Food and Agriculture, 87: 1408-1416.
30.Wang, K., Liu, F., Liu, Z., Huang, J., Xu, Z., Li, Y., Chen, J., Gong, Y. and Yang, X. 2010. Analysis of chemical components in oolong tea in relation to perceived quality. International Journal of Food Science and Technology, 45: 913-920.
31.Wei, K., Wang, L., Zhou, J., He, W., Zeng, J., Jiang, Y. and Cheng, H. 2011. Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents. Food Chemistry, 125: 44-48.
32.Zheng, C., Zhao, L., Wang, Y., Shen, J., Zhang, Y., Jia, S., Li, Y. and Ding, Z. 2015. Integrated RNA-Seq and sRNA-Seq analysis identifies chilling and freezing responsive key molecular players and pathways in tea plant (Camellia sinensis). PLoS ONE 10:e0125031.
_||_Ahmadiyshad, M.A., Kazemi Tabar, S.K., Babaian Jalodar, N.A., Gholami, M. and Kazemi behind, H. 2009. Evaluation of genetic diversity of tea crop clones in Iran using Rapid molecular marker. Journal of Crop Breeding, 1: 65-76.
2.Ahmed, S., Griffin, T.S., Kraner, D., Schaffner, M.K., Sharma, D., Hazel, M. and Cash, S.B. 2019. Environmental factors variably impact tea secondary metabolites in the context of climate change. Frontiers in plant science, 10: 939.
3.Chavoshizadeh, S., Pirsa, S., and Mohtarami, F. 2020. Sesame oil oxidation control by active and smart packaging system using wheat gluten/chlorophyll film to increase shelf life and detecting expiration date. European Journal of Lipid Science and Technology, 122(3), 1900385.
4.Chen, C.N., Liang, C.M., Lai, J.R., Tsai, Y.J., Tsay, J.S. and Lin, J.K. 2003. Capillary electrophoretic determination of theanine, caffeine, and catechins in fresh tea leaves and oolong tea and their effects on rat neurosphere adhesion and migration. Journal of Agricultural and Food Chemistry, 51: 7495-7503.
5.Chen, L. and Zhou Z. 2005. Variations of main quality components of Tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository. Plant Foods for Human Nutrition, 60: 31-35.
6.Cheptot, L., Maritim, T., Korir, R., Kipsura, E., Samson, K., Matasyoh, L., and Muoki, R. 2019. Seasonal variations in catechins and caffeine profiles among Tea cultivars grown in Kenya. International Journal of Tea Science, 14(01): 56-61.
7.Deka, H., Barman, T., Dutta, J., Devi, A., Tamuly, P., Paul, R.K., and Karak, T. 2021. Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India. Journal of Food Composition and Analysis, 96: 103684.
8.Dixon, R.A., and Paiva, N.L. 1995. Stress-induced phenylpropanoid metabolism. Plant Cell, 7: 1085-1097.
9.Erol, N.T., Sari, F. and Velioglu, S. 2010. Polyphenols, alkaloids and antioxidant activity of different grades Turkish black tea. GIDA, 35(3):161-168.
10.Huang, Y., Dong, W., Sanaeifar, A., Wang, X., Luo, W., Zhan, B. and Li, X. 2020. Development of simple identification models for four main catechins and caffeine in fresh green tea leaf based on visible and near-infrared spectroscopy. Computers and Electronics in Agriculture, 173, 105388.
11.International Organization for Standardization. (ISO) tea determination of total ash. ISO No. 1575; 1987.
12.International Organization for Standardization. 1988. (ISO) tea determination of water-soluble ash and water-insoluble ash
13.Jafarpour, P., Farokhzad, A., Alirezalou, A. and Naghadhabib, F. 2018. Investigation of phytochemical and antioxidant diversity of different species of genus (Salvia L.) in West Azerbaijan province. Journal of Medicinal Plants Ecophytochemistry, 6 (22): 1-11.
14.Kottawa-Arachchi, J.D., Gunasekare, M.K. and Ranatunga, M.A. 2019. Biochemical diversity of global tea [Camellia sinensis (L.) O. Kuntze] germplasm and its exploitation: a review. Genetic Resources and Crop Evolution, 66(1): 259-273.
15.Kottawa-Arachchi, J.D., Gunasekare, M.T.K., Ranatunga, M.A.B., Jayasinghe, L. and Karunagoda, R.P. 2012. Analysis of selected biochemical constituents in black tea (Camellia sinensis) for predicting the quality of tea germplasm in Sri Lanka. Tropical Agricultural Research, 23(1): 30-41.
16.Lakin, A. 1989. Food analysis, practical handout. Reading: Reading University.
17.Li, J., Wang, J., Yao, Y., Hua, J., Zhou, Q., Jiang, Y. and Dong, C. 2020. Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. LWT, 117:108595.
18.Lichtenthaler, H.K. and Wellburn, A.R. 1983. Determination of total carotenoids and chlorophyll a and b of leaf extracts in different solvents. Biochemical Society Transactions, 11: 591-592.
19.Lin, Y.S., Tsai, Y.J., Tsay, J.S. and Lin, J.K. 2003. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry, 51: 1864–1873.
20.Momtaz, S., Hassani, S., Maghsoudi, A.S., Abdolghaffari, A.H. and Abdollahi, M. 2021. Caffeine and mitochondria with a focus on the central nervous system. In Mitochondrial Physiology and Vegetal Molecules (pp. 413-437). Academic Press.
21.Mondal, T.K., Bhattacharya, A., Laxmikumaran, M. and Ahuja, P. S. 2004. Recent advances of tea (Camellia sinensis) biotechnology. Plant Cell, Tissue and Organ Culture, 76(3): 195-254.
22.Orhan, I., Zelik, B., Kartal, M., Zdeveci, B., and Duman, H. 2007. HPLC quantification of vitexine-2-O-rhamnoside and hyperoside in three Crataegus species and their antimicrobial and antiviral activities. Chromatographia, 66: 153-157.
23.Ouchikh, O., Chahed, T., Ksouri, R., Taarit, M.B., Faleh, H., Abdelly, C. and Marzouk, B. 2011. The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs. Journal of Food Composition and Analysis, 24(1): 103-110.
24.Pan, H., Wang, F., Rankin, G.O., Rojanasakul, Y., Tu, Y. and Chen, Y.C. 2017. Inhibitory effect of black tea pigments, theaflavin‑3/3'-gallate against cisplatin-resistant ovarian cancer cells by inducing apoptosis and G1 cell cycle arrest. International journal of oncology, 51(5): 1508-1520.
26.Santhan, P. and Senthilvelan, D. 2007. A review on the phytochemistry and pharmacology of green tea (Camellia sinensis). Herbal Tech Industry. Feature, 05.
27.Selvan, D.A., Mahendiran, D., Kumar, R.S. and Rahiman, A.K. 2018. Garlic, green tea and turmeric extracts-mediated green synthesis of silver nanoparticles: Phytochemical, antioxidant and in vitro cytotoxicity studies. Journal of Photochemistry and Photobiology B: Biology, 180: 243-252.
28.Tang, G.Y., Zhao, C.N., Xu, X.Y., Gan, R.Y., Cao, S.Y., Liu, Q. and Li, H.B. (2019). Phytochemical composition and antioxidant capacity of 30 Chinese teas. Antioxidants, 8(6): 180-190.
29.Turkmen, N. and Velioglu, Y.S. 2007. Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons. Journal of the Science of Food and Agriculture, 87: 1408-1416.
30.Wang, K., Liu, F., Liu, Z., Huang, J., Xu, Z., Li, Y., Chen, J., Gong, Y. and Yang, X. 2010. Analysis of chemical components in oolong tea in relation to perceived quality. International Journal of Food Science and Technology, 45: 913-920.
31.Wei, K., Wang, L., Zhou, J., He, W., Zeng, J., Jiang, Y. and Cheng, H. 2011. Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents. Food Chemistry, 125: 44-48.
32.Zheng, C., Zhao, L., Wang, Y., Shen, J., Zhang, Y., Jia, S., Li, Y. and Ding, Z. 2015. Integrated RNA-Seq and sRNA-Seq analysis identifies chilling and freezing responsive key molecular players and pathways in tea plant (Camellia sinensis). PLoS ONE 10:e0125031.