Evaluation of the Effect of Foliar Application of Iron, Potassium and Zinc Nanochelate on the Enzymatic Activity and Nutritional Value of Some Leafy Vegetables

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DANAEE E.; ABDOSSI V.

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Journal: Journal of Food Technology and Nutrition Year:2019 | Volume:16 | Issue:2 (62) Page(s): 41-51

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Title

Evaluation of the Effect of Foliar Application of Iron, Potassium and Zinc Nanochelate on the Enzymatic Activity and Nutritional Value of Some Leafy Vegetables

Author(s)

DANAEE E. | ABDOSSI V. | Issue Writer Certificate

Keywords

BasilQ1

FenugreekQ1

NanochelateQ1

ParsleyQ1

SavoryQ1

Abstract

Introduction: Vegetables are known as a low-energy food source, rich in essentials and beneficial compounds for the body and might be regarded as an excellent nutritional supplement. The aim of this study is to evaluate some of the compounds present in some leafy vegetables under treatment with nano-chelates. Materials and Methods: This research was carried out in a completely randomized design with 7 treatments including two levels of iron, potassium and zinc nano-chelates (3 and 6 mg / l) in triplicate order. After about 4 weeks from sown of seeds, foliar application of iron, potassium and zinc nano-chelates was performed every two days for one week. A blank was carried out along with the experimental work. Characteristics such as total leaf chlorophyll, ascorbic acids, protein, superoxide dismutase and peroxidase activities, iron, potassium and zinc contents in leaves, were evaluated. Results: The highest total chlorophyll and ascorbic acid contents were determined in the treatment concerned with iron nano-chelate (6 mg /l) in Savory and Parsley. The highest protein and superoxide dismutase and peroxidase activities and iron were obtained in treatment concerned with iron nano-chelate (6 mg /l) in Fenugreek and the highest potassium content in treatment concerned with potassium nano-chelate (6 mg /l) was observed in Fenugreek and the highest zinc in treatment concerned with zinc nano-chelate (6 mg /l) was determined in Basil. There were not significant differences between the treatments at 1% level. Conclusion: All the treatments applied caused improved characteristics as compared to the blank. The best improved characteristics were obtained at the concentration of 6 mg / l of nano iron chelate, nano potassium chelate and zinc chelate.

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APA: Copy

DANAEE, E., & ABDOSSI, V.. (2019). Evaluation of the Effect of Foliar Application of Iron, Potassium and Zinc Nanochelate on the Enzymatic Activity and Nutritional Value of Some Leafy Vegetables. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 16(2 (62) ), 41-51. SID. https://sid.ir/paper/363609/en

Vancouver: Copy

DANAEE E., ABDOSSI V.. Evaluation of the Effect of Foliar Application of Iron, Potassium and Zinc Nanochelate on the Enzymatic Activity and Nutritional Value of Some Leafy Vegetables. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2019;16(2 (62) ):41-51. Available from: https://sid.ir/paper/363609/en

IEEE: Copy

E. DANAEE, and V. ABDOSSI, “Evaluation of the Effect of Foliar Application of Iron, Potassium and Zinc Nanochelate on the Enzymatic Activity and Nutritional Value of Some Leafy Vegetables,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 16, no. 2 (62) , pp. 41–51, 2019, [Online]. Available: https://sid.ir/paper/363609/en

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