The effect of nanoparticles of three-valent iron oxide on the activity of polyphenoloxidase in wheat seedlings
Research article: The effect of nanoparticles of three-valent iron oxide on the activity of polyphenoloxidase in wheat seedlings
Authors: G.H. Mammadli1, S.N. Omarova1, A.A. Kuliyev1, I.V. Azizov2
1Baku State University, Baku, Azerbaijan
2Institute of Molecular Biology and Biotechnologies, Azerbaijan National Academy of Sciences,
Baku, Azerbaijan
Abstract: The change in the content of phenolic compounds in two-week-old seedlings of various varieties of durum and bread wheat under the influence of three-valent iron oxide nanoparticles was studied. The obtained data testified the activity of the enzyme polyphenoloxidase. For this purpose, guidelines were used. It has been established that the intensity of phenolic metabolism in wheat seedlings under the influence of three-valent iron oxide nanoparticles depends on the varietal characteristics. In the seedlings of tested durum wheat varieties, nanoparticles of three-valent iron oxide led either to a slight increase in the oxidation of polyphe-nols (Yagut and Garagylchyg 2), or to a sharp decrease in the activity of polyphenoloxidase (Garabagh), or practically did not cause any changes (Gyrmyzy bughda) in oxidation intensity of polyphenols. In the case of bread wheat varieties, the activity of polyphenoloxidase, under the influence of three-valent iron oxide nanoparticles increased (except Mirbashir-128). The resulting data may serve as a basis for selection of wheat varieties to obtain flour products of high quality.
Keywords: Durum and bread wheat varieties, phenolic compounds, polyphenoloxidase, nanoparticles of three-valent iron oxide
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