Study the effect of salt stress on antioxidant compounds of artichoke under invitro conditions

Artichoke (Cynara scolymus) is one of the oldest herbs and nowadays because of its ‎ingredient is concerned by pharmaceutical industry. Abiotic stresses including salinity, ‎changes the metabolic pathways of cultured cells and leads to the production of secondary ‎metabolites. This study was aimed to determine the effect of salt stress on antioxidant ‎compounds of callus focusing on the phenol, flavonoid, and chlorogenic acid and caffeic acid ‎production under in vitro conditions. The present study was carried out as two separate ‎experiments as direct culture (cultured explant) on MS solid medium with different salinity ‎concentrations (0, 50, 150, 300, 600, 1200 µM NaCl) and indirect culture (callus culture) in ‎different salin concentrations of 0, 50, 150, 300, 600, 1200, 2000, 4000, 6000 and 75000 µM ‎NaCl. Four weeks after culture the mentioned compounds were measured via distinctive ‎methods. Results showed that, versus to indirect culture radical scavenging percentage, the ‎content of chlorogenic acid and caffeic acid were significantly influenced by salinity and the ‎highest amount of them were recorded in the samples in which treated with 300 µM NaCl, ‎control and 600 µM NaCl, respectively. In indirect culture no significant difference was ‎observed on other phenolic compounds and antioxidant activity except caffeic acid.