Improvement of some nutritional properties, phenolic compound amounts and antioxidant enzyme levels of garden cress (Lepidium sativum L.) grown with controlled salinity stress application

Abstract

. The present study subjected two distinct cultivars of cress (Dada & scedil; and Bahar) to salinity treatment (0, 30, and 60 mM) to determine its effect on the properties of the cress cultivars. The Dada & scedil; cress cultivar exhibited higher levels of antioxidant enzymes, phenolic compounds, anthocyanins, vitamins, and amino acids compared to the Bahar cress cultivar (P <= 0.01). However, Bahar cress had a higher content of sucrose, fructose, and galactose compared to Dada & scedil; cress. The salinity treatment resulted in a marked increase in the levels of antioxidant enzymes in both cultivars of cress. Moreover, the Catalase (CAT) activity in Dada & scedil; and Bahar cress rose significantly from 12.89 to 22.45 and from 6.71 to 17.33, while the Peroxidase (POD) activity increased from 14.01 to 25.87 and from 8.95 to 18.57 (EU/g plant), respectively. Additionally, histidine levels in both cress cultivars increased under the 60 mM salinity treatment. Although the sugar content of cress cultivars increased with salinity application, interestingly, the 30 mM salinity treatment caused a decrease in the level of fructose. An increase in the levels of individual phenolic compounds was observed depending on the concentration of the salinity treatment, while a decrease in the amount of anthocyanins was noted. Finally, this research indicates that the application of salinity, an abiotic stress factor, influences the nutritional and functional compounds of cress cultivars, with salt concentration playing a significant role.