Comparison of Antioxidant Activity and Antioxidant Components in Lettuce, Onion and Tomato Obtained with Different Levels and Forms of Nitrogen Fertilization  

作　　者：Ragab Abdelmohsen E1-Mergawi Khalid Naser Al-Redhaiman Hussein F. Abouziena 

机构地区：[1]Department of Plant Production and Protection, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah,51452, Al-Qassim, Saudi Arabia [2]Department of Botany, Agricultural & Biological Research Division, National Research Center, Cairo 12622, Egypt

出　　处：《Journal of Agricultural Science and Technology(A)》2014年第7期597-604,共8页农业科学与技术（A）

摘　　要：The effect of N levels and sources on the antioxidant components in vegetable is not completely understood. Therefore, greenhouse experiments were conducted to determine the changes in antioxidant capacity diphenyl-2-picrylhydrazyl （DPPH） and ferric reducing antioxidant power （FRAP）, total phenolics, ascorbic acid, total carotene and lycopene contents in edible portions of lettuce, onion and tomato due to different nitrogen levels and sources. The experiment included three N levels （20, 40 and 60 kg/ha for lettuce trial and 60, 120 and 180 kg/ha for either onion or tomato） and four nitrogen sources （calcium nitrate, ammonium sulphate, ammonium nitrate and urea）. The antioxidant capacity and phenolic contents in lettuce was enhanced under low nitrogen level, while the antioxidant capacities, phenolics, carotenoids and lycopene in tomato fruits were not significantly affected by the nitrogen dose applied. Application of calcium nitrate caused 50% increase in DPPH and 20% in FRAP of lettuce compared to other nitrogen forms. Tomato treated with calcium nitrate or ammonium sulphate had higher phenolic and ascorbic acid contents than treated plants with ammonium nitrate or urea. Antioxidant tested parameters of onion were not significantly affected by the nitrogen treatments. Nitrogen concentration in tomato fruits significantly correlated with FRAP antioxidant capacity, phenolics, ascorbic acid, carotene and lycopene contents.

关 键 词：Ammonium nitrate ammonium sulphate ascorbic acid calcium nitrate CAROTENE phenolics urea. 

分 类 号：S512.1[农业科学—作物学] TS202[轻工技术与工程—食品科学]