THE INFLUENCE OF MORINGA EXTRACT, YEAST, AND HUMIC ACID APPLICATION ON THE ANTIOXIDANT CONTENT OF MARIGOLD FLOWERS
DOI:
https://doi.org/10.36103/6sqkc867Keywords:
Flavonoids, Isoquercitin, Kaempferol, Rutin, Quercetin, LutinAbstract
This study was aimed to investigats effect of foliar application with moringa extract , yeast, and adding humic acid on antioxidants content of the marigold plant flower . The study was conducted at Research Station A- College of Agricultural Engineering Sciences - University of Baghdad, during the autumn seasons of 2021-2022 and 2022-2023, The experiment was carried out as Randomized Complete Block Design (RCBD) with three replicates. Three factors were included in the study: foliar application of moringa leaf extract at concentrations 4,6,8% (M1, M2,M3), in addition to the control treatment M0, as well as yeast suspension at concentrations of 5 and 10 g L-1 (Y1 and Y2), in addition to the control treatment without spraying (Y0). Furthermore, humic acid was applied at two concentrations of 0, and 5 ml L-1 (H0 and H1) The results showed a significant superiority of the treatment M3Y2H1 in Lutin, Rutin, Quercitrin ,Kaempferol and Isoquercitrin, at (11.343, 99.23, 66.81, 64.39, and 38.77) µg g-1, respectively, compared to the control treatment (7.043, 95.16, 61.82, 59.46, and 33.16) µg g-1, respectively. For the second season the treatment M3Y2H1 recorded (9.706, 88.22, 62.83, 60.28, and 34.76) µg g-1, respectively, compared to the control treatment, (4.525, 82.18, 58.15, 55.11, and 30.11) µg g-1, respectively.
Received: 16/1/2024
Accepted: 14/4/2024
Published: 30/9/2026
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