Journal of Food Processing & Technology

Supplementation of potassium improves antioxidant potential of plants

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

R M Agarwal

Jiwaji University, India

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Sufficient quantity of essential mineral elements is important to exploit the genetic potential of crop plants. Among the macro elements, potassium (K) holds third position for plant growth and application of potassium has a bearing on nitrogen metabolism and overall growth. The experiments conducted in our laboratories on Avena sativa and Trigonella foenum-graecum suggest that addition of potassium apart from contributing towards nitrogen metabolism and overall growth also brings about alterations in the antioxidant system which may be beneficial from food/pharmacognostic/medicinal view point. Plant cells have defense molecules which work to maintain the delicate balance between reactive oxygen species (ROS) production and detoxification. ROS scavenging can be achieved through enzymatic antioxidants which include superoxide dismutase (SOD), catalase (CAT), peroxidases (PODs), etc. whereas, the non-enzymatic components include polyphenols, carotenoids, ascorbic acid and tocopherols. Plants reportedly provide important health promoting bioactive compounds reducing the risk of diseases which may be attributed to oxidative stress generated by ROS. Bioactive compounds can behave as chelators for nutrient tolerance in maintaining mineral homeostasis in order to maintain optimum mobilization and translocation into and within the plants for ensuring the efficient storage of mineral elements in fruits and seeds. The presentation addresses these issues in the context of food crops with special reference to oat (Avena sativa) and fenugreek (Trigonella foenum-graecum).

Biography :

Email: rm.agarwal@gmail.com