Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/13622
DC FieldValueLanguage
dc.contributor.authorChrysargyris, Antonios-
dc.contributor.authorPetropoulos, Spyridon A.-
dc.contributor.authorFernandes, Ângela-
dc.contributor.authorBarros, Lillian-
dc.contributor.authorTzortzakis, Nikos G.-
dc.contributor.authorFerreira, Isabel C. F. R.-
dc.date.accessioned2019-05-14T21:10:26Z-
dc.date.available2019-05-14T21:10:26Z-
dc.date.issued2019-03-15-
dc.identifier.citationFood Chemistry, 2019, vol. 276, pp. 84-92en_US
dc.identifier.issn18737072-
dc.description.abstractThe present study evaluated the impact of phosphorus application rate on plant growth and physiological parameters, antioxidant activity, chemical composition, and essential oil yield and composition of hydroponically grown spearmint plants. Increased P levels resulted in high dry matter content of the aerial part. Antioxidant activity of spearmint leaves was significantly higher at the highest P levels. Although essential oil yield was not affected, essential oil composition varied among the studied P levels, especially carvone content. Total and individual organic acids content was higher when 50 mg/L P were added in the nutrient solution. Rosmarinic acid was the main detected phenolic compound, while the highest total phenolic compounds and rosmarinic acid content was observed at 50 and 70 mg/L of P, respectively. In conclusion, phosphorus application rate may affect spearmint growth and development, as well as chemical composition and essential oil composition.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofFood Chemistryen_US
dc.rights© Elsevieren_US
dc.subjectEssential oilen_US
dc.subjectMentha spicata L.en_US
dc.subjectOrganic acidsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectPhosphorusen_US
dc.subjectSpearminten_US
dc.titleEffect of phosphorus application rate on Mentha spicata L. grown in deep flow technique (DFT)en_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Thessalyen_US
dc.collaborationInstituto Politécnico de Bragançaen_US
dc.subject.categoryAgriculture Forestry and Fisheriesen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.countryPortugalen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1016/j.foodchem.2018.10.020en_US
dc.relation.volume276en_US
cut.common.academicyear2018-2019en_US
dc.identifier.spage84en_US
dc.identifier.epage92en_US
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn0308-8146-
crisitem.journal.publisherElsevier-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-1067-7977-
crisitem.author.orcid0000-0002-2719-6627-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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