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백색, 적색, 청색광이 물냉이의 페닐프로파노이드와 글루코시놀레이트 함량에 미치는 영향
Effects of White, Blue, Red Light-Emitting Diodes on Phenolic Compound and Glucosinolate Accumulation in Watercress (Nasturtium officinale L.)
Background : Nasturtium officinale L. which is commonly known as watercress is aquatic perennial herb distributed to Europe, Asia, North and South America. It consist of various nutrients and beneficial compounds such as vitamin B and C, provitamin A, folic acid, carotenoids, glucosinolates, and minerals. Recent studies have demonstrated the biological properties that include antidiabets, antiinflammatory, antioxidative, and anticancer. In this study, the effects of light-emitting diodes (LEDs) on growth and development, accumulation of phenolic compounds and glucosinolates were investigated in watercress. Methods and Results : Length of shoot and root, and fresh weight of whole plants were measured every weeks (1 to 3 weeks) after sowing. These were significantly affected by different LED lights. Normally, length of shoot and fresh weight of white- and blue-light-radiated watercress were less than those of red-light-radiated watercress. Contents of phenolic compounds and glucosinolates were investigated in watercress under different LEDs treatment by HPLC analysis. Six phenolic compounds including catechin hydrate, chlorogenic acid, caffeic acid, p-coumaric acid, trans-cinnamic acid, and kaempferol were detected. Also, eight glucosinolates that include four aliphatic glucosinolates (glucoiberin, gluconapoleiferin, glucosiberin, and glucohirsutin), three indolic glucosinolates (4-hydroxyglucobrassicin, glucobrassicin, and 4-methoxyglucobrassicin), and one aromatic glusinolate (gluconasturtiin). Mostly, white light treatment led to the higher production of their compounds than those of red- and blue-radiated. Conclusion : It is concluded that different LED lights have effect on growth rates and secondary metabolites production. Red light caused vigorous growth of shoot and affected their fresh weights. In addition, the accumulation of each compounds was varied depending on light colours and time of harvest.
