Table 5 Phenolic acid and flavonoid content (g kg−1) of control and GPTR29 inoculated lettuce plants yielded in the greenhouse assays under non-saline (0 nM) and saline (100 nM) conditions
From: Effect of Rhizobium mechanisms in improving tolerance to saline stress in lettuce plants
Normal conditions | 100 mM NaCl | |||
|---|---|---|---|---|
Control (± S.D.) | GPTR29 (± S.D.) | Control (± S.D.) | GPTR29 (± S.D.) | |
Phenolic acids (g kg−1) | ||||
Caffeoyl malic acid | 1.69 (± 0.06)b | 1.53 (± 0.07)a | 1.74 (± 0.15)a | 1.97 (± 0.04)a |
Caffeoyl quinic acid | 3.57 (± 0.03)a | 3.62 (± 0.15)a | 4.49 (± 0.42)a | 4.12 (± 0.09)a |
Caffeoyl tartaric acid | 1.87 (± 0.02)a | 2.29 (± 0.08)b | 3.70 (± 0.28)a | 3.90 (± 0.11)a |
Cichoric acid (dicaffeoyltartaric acid) | 10.29 (± 0.10)a | 9.94 (± 0.41)a | 12.68 (± 1.27)a | 12.03 (± 0.24)a |
Coumaric acid | 0.39 (± 0.02)b | 0.34 (± 0.02)a | 0.51 (± 0.06)a | 1.32 (± 0.05)b |
Dicaffeoyl quinic acid | 0.77 (± 0.03)a | 0.79 (± 0.03)a | 0.72 (± 0.07)a | 0.74 (± 0.05)a |
Protocatechuic acid glucoside | 0.37 (± 0.02)a | 0.56 (± 0.06)b | 0.52 (± 0.09)a | 1.10 (± 0.04)b |
Total phenolics acids | 18.94 (± 0.14)a | 19.07 (± 0.80)a | 24.36 (± 2.34)a | 25.19 (± 0.58)a |
Flavonoids (g kg−1) | ||||
Apigenin derivative | 0.14 (± 0.01)a | 0.21 (± 0.01)b | 0.23 (± 0.02)a | 0.37 (± 0.01)b |
Luteolin 7-O-glucoside | 0.23 (± 0.01)a | 0.22 (± 0.02)a | 0.32 (± 0.04)a | 0.37 (± 0.01)a |
Quercetin 3-O-glucuronide | 2.37 (± 0.02)b | 2.07 (± 0.07)a | 2.86 (± 0.25)a | 3.26 (± 0.05)a |
Quercetin 3-O-malonyl glucoside | 3.19 (± 0.04)a | 3.13 (± 0.18)a | 4.12 (± 0.16)a | 4.42 (± 0.09)a |
Quercetin 3-O-glucoside | 0.81 (± 0.02)a | 0.85 (± 0.05)a | 1.44 (± 0.14)a | 1.70 (± 0.01)b |
Total flavonoids | 6.73 (± 0.08)a | 6.55 (± 0.27)a | 8.97 (± 0.59)a | 10.11 (± 0.09)b |