Effect of fulvic acid and amino acid on phenol, flavonoids, antioxidant activity and pigments of coriander medicinal plant (Coriandrum sativum L.)

Subject Areas : Agriculture and breeding

Mohammed Hossein Aminifard ^{1 *} , mozhgan gholamy ² , Hassan Bayat ³ , Farid Moradinezhad ⁴

1 - Assistant Prof, Department of Horticultural Science and Special Plants Regional Research centre, College of Agriculture, University of Birjand, Iran
2 - Masters Student Horticultural Science (Medicnal plants), College of Agriculture, University of Birjand, Iran
3 - Department of Horticultural Science, College of Agriculture, University of Birjand, Birjand, Iran
4 - Associate Professor, Department of Horticultural Science and Special Plants Regional Research centre, College of Agriculture, University of Birjand, Iran

Received: 2018-06-10 Accepted : 2019-06-15 Published : 2019-05-22

Keywords: Organic manure, Anthocyanin, Secondary metabolite, Humic substance,

Abstract :

The effects of applications of fulvic acid and amino acid on biochemical characteristics of coriander were evaluated under field conditions. Treatments were tow levels of amino acid (0 and 3 per thousand) and three levels of fulvic acid (0, 5 and 10 kg ha-1). The experiment was designed as factorial arrangement based on randomized complete block design with three replications at the Research station of Faculty of Agriculture University of Birjand. The results showed that fulvic acid had significant effect on biochemical characteristics (antioxidant activity, flavonoids phenol, anthocyanin, carbohydrate, chlorophyll a, b, total chlorophyll and carotenoid), so that the highest of antioxidant activity (77.9 %) was obtained from with application of 10 kg/ ha fulvic acid and the lowest antioxidant activity (65.1 %) was observed from control treatment. Amino acid also affected the antioxidant activity, flavonoids, chlorophyll a and total chlorophyll content. The highest of flavonoids (8.13 mg/g) was obtained with application of 3 per thousand of amino acid. The results of interactions showed that fulvic acid and amino acid had significant effect on antioxidant activity, flavonoids, anthocyanin, chlorophyll a and total chlorophyll, so that, the highest of anthocyanin (1.84 mg/g) were obtained by with application of 3 per thousand of amino acid and 5kg ha-1 fulvic acid and the lowest of anthocyanin (0.87 mg/g) was observed from control treatment. In general, the results indicated a positive effect of fulvic acid and amino acid on the biochemical traits of coriander.