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. 2021 Mar 23;10(3):599.
doi: 10.3390/plants10030599.

Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Živilė Tarasevičienė  1 , Aloyzas Velička  1 , Aurelija Paulauskienė  1
Affiliations

Impact of Foliar Application of Amino Acids on Total Phenols, Phenolic Acids Content of Different Mints Varieties under the Field Condition

Živilė Tarasevičienė et al. Plants (Basel). .

Abstract

Phenolic compounds have a number of benefits to human health and can be used as preventive compounds for the development of some chronic diseases. Mentha plants are not only a good source of essential oils, but also contain significant levels of wide range of phenolic compounds. The aim of this research was to investigate the possibility to increase phenols content in Mentha plants under the foliar application with L-phenylalanine, L-tryptophan, L-tyrosine at two concentrations (100 mg L-1 and 200 mg L-1) and to create preconditions for using this plant for even more diverse purposes. Quantitative and qualitative analyses of phenols in mints were performed by HPLC method. Foliar application of amino acids increased the total phenol content from 1.22 to 3.51 times depending on the treatment and mint variety. The most pronounced foliar application to total phenols content was tryptophane especially in Mentha piperita "Swiss". Mentha piperita "Swiss" was affected most by foliar application and the amount of total phenolic acids depending on the treatment ranged from 159.25 to 664.03 mg 100 g-1 (DW), respectively, non-sprayed and sprayed with tryptophane 100 mg L-1. Our results suggest that the biophenol content varies according to such factors as foliar application and variety, and every single mint variety has individual response to different applications of amino acids.

Keywords: Mentha piperita; Mentha spicata; aromatic amino acids; phenolic acids.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Total phenols content in mints influenced by foliar application of amino acids, mg 100 g−1 DM in 2017–2018 (W—water, NS—non sprayed, Phe1—phenylalanine 100 mg L−1, Phe2—phenylalanine 200 mg L−1, Trp1—tryptophane 100 mg L−1, Trp2—tryptophane 200 mg L−1, Tyr1—tyrosine 100 mg L−1, Tyr2—tyrosine 200 mg L−1; Means marked with different upper letters (A, B, C…) indicate significant difference between varieties at p < 0.05; Means marked with different lower letters (a, b, c…) indicate significant difference between foliar application with amino acids at p < 0.05).
Figure 2
Figure 2
Total phenolic acids content in mints influenced by foliar application of amino acids, mg 100 g−1 DM in 2017–2018 (W—water, NS—non sprayed, Phe1—phenylalanine 100 mg L−1, Phe2—phenylalanine 200 mg L−1, Trp1—tryptophane 100 mg L−1, Trp2—tryptophane 200 mg L−1, Tyr1—tyrosine 100 mg L−1, Tyr2—tyrosine 200 mg L−1; Means marked with different upper letters (A, B, C…) indicate significant difference between varieties at p < 0.05; Means marked with different lower letters (a, b, c…) indicate significant difference between foliar application with amino acids at p < 0.05).
Figure 3
Figure 3
Principal-component analysis (PCA) for total phenolic, total phenolic acids content, amount of phenolics acids of different varieties of mints influenced by different amino acids and its concentrations (MW—M. spicata “Moroccan” water, MWW—M. spicata “Moroccan” non-sprayed, MP1—M. spicata “Moroccan” phenylalanine 100 mg L−1, MP2—M. spicata “Moroccan” phenylalanine 200 mg L−1, MTR1—M. spicata “Moroccan” tryptophan 100 mg L−1, MTR2—M. spicata “Moroccan” tryptophan 200 mg L−1, MTY1—M. spicata “Moroccan” tyrosine 100 mg L−1, MTY2—M. spicata “Moroccan” tyrosine 200 mg L−1, CW—M. spicata “Crispa” water, CWW—M. spicata “Crispa” non-sprayed, CP1—M. spicata “Crispa” phenylalanine 100 mg L−1, CP2—M. spicata “Crispa” phenylalanine 200 mg L−1, CTR1—M. spicata “Crispa” tryptophan 100 mg L−1, CTR2—M. spicata “Crispa” tryptophan 200 mg L−1, CTY1—M. spicata “Crispa” tyrosine 100 mg L−1, CTY2—M. spicata “Crispa” tyrosine 200 mg L−1, GW—M. piperita “Granada” water, GWW—M. piperita “Granada” non-sprayed, GP1—M. piperita “Granada” phenylalanine 100 mg L−1, GP2—M. piperita “Granada” phenylalanine 200 mg L−1, GTR1—M. piperita “Granada” tryptophan 100 mg L−1, GTR2—M. piperita “Granada” tryptophan 200 mg L−1, GTY1—M. piperita “Granada” tyrosine 100 mg L−1, GTY2—M. piperita “Granada” tyrosine 200 mg L−1, SW—M. piperita “Swiss” water, SWW—M. piperita “Swiss” non-sprayed, SP1—M. piperita “Swiss” phenylalanine 100 mg L−1, SP2—M. piperita “Swiss” phenylalanine 200 mg L−1, STR1—M. piperita “Swiss” tryptophan 100 mg L−1, STR2—M. piperita “Swiss” tryptophan 200 mg L−1, STY1—M. piperita “Swiss” tyrosine 100 mg L−1, STY2—M. piperita “Swiss” tyrosine 200 mg L−1, MUW—M. piperita “Multimentha” water, MUWW—M. piperita “Multimentha” non-sprayed, MUP1—M. piperita “Multimentha” phenylalanine 100 mg L−1, MUP2—M. piperita “Multimentha” phenylalanine 200 mg L−1, MUTR1—M. piperita “Multimentha” tryptophan 100 mg L−1, MUTR2—M. piperita “Multimentha” tryptophan 200 mg L−1, MUTY1—M. piperita “Multimentha” tyrosine 100 mg L−1, MUTY2—M. piperita “Multimentha” tyrosine 100 mg L−1).
Figure 4
Figure 4
Hierarchical clustering analysis (HCA) of different mints influenced by foliar application of amino acids (MW—M. spicata “Moroccan” water, MWW—M. spicata “Moroccan” non-sprayed, MP1—M. spicata “Moroccan” phenylalanine 100 mg L−1, MP2—M. spicata “Moroccan” phenylalanine 200 mg L−1, MTR1—M. spicata “Moroccan” tryptophan 100 mg L−1, MTR2—M. spicata “Moroccan” tryptophan 200 mg L−1, MTY1—M. spicata “Moroccan” tyrosine 100 mg L−1, MTY2—M. spicata “Moroccan” tyrosine 200 mg L−1, CW—M. spicata “Crispa” water, CWW—M. spicata “Crispa” non-sprayed, CP1—M. spicata “Crispa” phenylalanine 100 mg L−1, CP2—M. spicata “Crispa” phenylalanine 200 mg L−1, CTR1—M. spicata “Crispa” tryptophan 100 mg L−1, CTR2—M. spicata “Crispa” tryptophan 200 mg L−1, CTY1—M. spicata “Crispa” tyrosine 100 mg L−1, CTY2—M. spicata “Crispa” tyrosine 200 mg L−1, GW—M. piperita “Granada” water, GWW—M. piperita “Granada” non-sprayed, GP1—M. piperita “Granada” phenylalanine 100 mg L−1, GP2—M. piperita “Granada” phenylalanine 200 mg L−1, GTR1—M. piperita “Granada” tryptophan 100 mg L−1, GTR2—M. piperita “Granada” tryptophan 200 mg L−1, GTY1—M. piperita “Granada” tyrosine 100 mg L−1, GTY2—M. piperita “Granada” tyrosine 200 mg L−1, SW—M. piperita “Swiss” water, SWW—M. piperita “Swiss” non-sprayed, SP1—M. piperita “Swiss” phenylalanine 100 mg L−1, SP2—M. piperita “Swiss” phenylalanine 200 mg L−1, STR1—M. piperita “Swiss” tryptophan 100 mg L−1, STR2—M. piperita “Swiss” tryptophan 200 mg L−1, STY1—M. piperita “Swiss” tyrosine 100 mg L−1, STY2—M. piperita “Swiss” tyrosine 200 mg L−1, MUW—M. piperita “Multimentha” water, MUWW—M. piperita “Multimentha” non-sprayed, MUP1—M. piperita “Multimentha” phenylalanine 100 mg L−1, MUP2—M. piperita “Multimentha” phenylalanine 200 mg L−1, MUTR1—M. piperita “Multimentha” tryptophan 100 mg L−1, MUTR2—M. piperita “Multimentha” tryptophan 200 mg L−1, MUTY1—M. piperita “Multimentha” tyrosine 100 mg L−1, MUTY2—M. piperita “Multimentha” tyrosine 100 mg L−1).
Figure 5
Figure 5
Monthly mean precipitation and temperature at the experimental sites. SCN—standard climate norm, average data for 39 years (1974–2013).
See this image and copyright information in PMC

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