Table 3.
Polyphenol content (mg/kg DW) in treated leaves at different sampling times.
| TTO_1, 24h | ||||||
|---|---|---|---|---|---|---|
| Water | UL1 | UL2 | RU1 | RU2 | L.S | |
| t -Caftaric acid | 1905.6 (493.4) a | 1154.2 (596.2) b | 2245.2 (567.7) a | 1901.2 (197.8) a | 2204.4 (383.1) a | *** |
| t- Coutaric Isom | 65.97 (25.30) | 49.66 (31.97) | 53.87 (41.14) | 58.75 (22.63) | 82.43 (11.16) | n.s |
| c- Coutaric acid | 176.37 (34.22) ab | 134.22 (48.15) ab | 114.66 (88.55) b | 151.75 (13.09) ab | 198.27 (29.04) a | ** |
| t -Piceid | 0.07 (0.00) b | 1.16 (0.94) b | 0.07 (0.00) b | 0.07 (0.00) b | 8.65 (6.52) a | *** |
| t -Resveratrol | 0.07 (0.00) b | 21.18 (10.38) abc | 7.42 (2.53) bc | 28.32 (22.68) ab | 40.57 (27.00) a | *** |
| TTO_1, 48h | ||||||
| Water | UL1 | UL2 | RU1 | RU2 | L.S | |
| t -Caftaric acid | 1707.8 (337.5) a | 938.8 (391.5) bc | 1639.8 (869.5) ab | 1067.5 (152.6) abc | 676.4 (309.3) c | *** |
| t- Coutaric Isom | 82.45 (14.47) ab | 67.53 (16.68) ab | 87.29 (25.74) a | 72.94 (13.45) ab | 57.19 (19.39) b | * |
| c- Coutaric acid | 169.06 (20.24) a | 127.85 (31.87) ab | 133.19 (41.14) ab | 122.41 (18.98) ab | 99.74 (36.57) b | ** |
| t -Piceid | 4.77 (1.24) | 8.25 (7.12) | 4.98 (2.15) | 5.36 (4.76) | 5.60 (4.49) | n.s |
| t -Resveratrol | 16.58 (12.11) | 12.05 (11.73) | 10.77 (8.65) | 25.04 (23.21) | 10.03 (4.54) | n.s. |
| TTO_2, 24h | ||||||
| Water | UL1 | UL2 | RU1 | RU2 | L.S | |
| t -Caftaric acid | 2889.1 (447.2) a | 1861.8 (1165.0) b | 2107.2 (919.5) b | 1838.8 (282.6) b | 1726.6 (341.6) b | * |
| t- Coutaric Isom | 84.08 (12.05) | 73.64 (18.66) | 71.54 (9.65) | 70.63 (7.58) | 67.88 (5.69) | n.s. |
| c- Coutaric acid | 221.55 (31.61) a | 151.36 (46.63) b | 162.78 (45.10) b | 152.07 (16.18) b | 147.96 (7.15) b | *** |
| t -Piceid | 0.07 (0.00) c | 10.42 (1.47) a | 0.07 (0.00) c | 0.07 (0.00) c | 3.05 (0.65) b | *** |
| t -Resveratrol | 19.06 (13.11) ab | 35.26 (24.97) a | 10.02 (7.37) b | 29.44 (7.91) ab | 27.42 (10.25) ab | * |
| TTO_2, 48h | ||||||
| Water | UL1 | UL2 | RU1 | RU2 | L.S | |
| t -Caftaric acid | 1542.9 (645.5) | 2416.0 (1082.0) | 1921.1 (744.3) | 1387.2 (192.4) | 1587.4 (126.6) | ns |
| t- Coutaric Isom | 63.11 (9.82) b | 88.42 (17.10) a | 80.91 (14.63) ab | 70.97 (11.66) ab | 73.93 (7.57) ab | * |
| c- Coutaric acid | 141.83 (38.00) b | 207.12 (56.25) a | 180.77 (42.63) ab | 141.54 (13.47) b | 124.88 (50.78) b | ** |
| t -Piceid | 0.07 (0.00) b | 11.62 (5.41) a | 1.93 (1.44) b | 2.47 (1.48) b | 3.01 (1.65) b | *** |
| t -Resveratrol | 14.14 (7.77) | 18.52 (12.65) | 19.00 (16.39) | 28.47 (15.42) | 19.99 (12.55) | ns |
Water: leaves treated with water (Control), UL1: leaves treated with UL1, UL2: leaves treated with UL2, RU1: leaves treated with RU1, RU2: leaves treated with RU2. Results are the means of three independent samples analyzed in triplicate. Standard deviations are indicated between brackets. Different letters for the same parameter denote significant differences (p < 0.05). Analysis of variance. Level of significance (LS): *p < 0.05, **p < 0.01, ***p < 0.001; ns: not significant.