The effect of different levels of salinity on some non-enzymatic antioxidants of three cultivars of peanut (Arachis hypogea L.)

Peanut is an annual leguminous plant and belonged to Fabaceae family that because of high oil quality and protein seed, is cultivated in 108 countries, including Iran. Due to increasing salty lands in Iran and peanut cultivation in coastal areas of Guilan, peanut plant is under salinity tension. In order to investigate the effect of different salinity levels (zero, 50, 100 and 150 mM NaCl) on non-enzymatic antioxidants including total phenol, flavonol, anthocyanin and neutralizing free radical capacity (DPPH) three cultivars of peanuts (Local of Guilan, ICGV96177and ICGV03060) this research as factorial was conducted based on completely randomized design with three replications, based on completely randomized design with three replications in research laboratory of the University of Guilan. The results showed that increasing salinity tension, in all three cultivars, significantly increased non-enzymatic antioxidants of the leaves. The highest increase in total phenolic content and DPPH was observed at the concentration of 100 mM salinity and in the local cultivar of Guilan. The most amount of flavonol and anthocyanin was seen in the local cultivar of Guilan and the highest amount of flavonol was in ICGV96177 cultivar at 150 mM treatment. The results of the current research indicated that in total, regarding to antioxidant defense system, the local cultivar of Guilan was more tolerant to salinity than other two investigated cultivars.