Antimicrobial, antioxidant and inhibitory effects of caffeine on enzymatic activity, electrolyte leakage and growth of several plant species

Caffeine is an alkaloid from the family of methyl xanthines. Caffeine synthesis is a protective mechanism of plants against harmful agents. In this study, antibacterial, antioxidant, and caffeine effects on ion leakage, amylase activity and allelopathic effects of caffeine in wheat, barley and sesame were evaluated. The experiment was designed using Factorial method in terms of two factors (wheat, barley, sesame) and caffeine concentrations (0. 025, 0.5, 0.1 and 0.2 mM). The significance of the differences was evaluated by Duncan test. In concentrations of less than 0.2 mM, the sensitivity of these three species to caffeine was significantly different. In Barley Compared to wheat, germination indices (Total germination, Speed of germination and Coefficient of the rate of germination) were more sensitive to caffeine. In this study, caffeine did not showed a significant antibacterial effect. The antioxidant properties of caffeine were also significant. Caffeine (20 mM) increased the electrical conductivity of the peripheral solution of the seeds and root of wheat and barley. The results showed that caffeine inhibits amylase activity, has relatively strong allelopathic effects, a relatively weak antibacterial effect and a significant antioxidant effect. Allopathic and anti-microbial studies of caffeine can be used control weeds and pests and the antioxidant and antimicrobial properties of caffeine can be used in the pharmaceutical industry. Caffeine Effects study on electrolyte leakage, electrical conductivity and amylase activity will improve understanding the cellular mechanisms of these effects.