Table 2.
The contents of flavonoids in tartary buckwheat in response to salt stress (μg/g dry weight).
| Samples | Catechin | Chlorogenic Acid | Caffeic Acid | p-Coumaric Acid | Benzoic Acid | Rutin | Quercetin | Kaempferol | |
|---|---|---|---|---|---|---|---|---|---|
| Con. | 1D | 12.04 ± 2.36a | 625.66 ± 28.28cd | 46.32 ± 0.03ab | 12.73 ± 2.72abc | 176.59 ± 8.75c | 12115.99 ± 132.05f | 54.84 ± 10.24c | 34.28 ± 4.42bc |
| 2D | 11.56 ± 0.72a | 596.23 ± 3.06c | 37.29 ± 6.07ab | 14.2 ± 2.06bc | 162.52 ± 8.19b | 10406.33 ± 41.03c | 36.55 ± 14.71bc | 32.74 ± 6.92ab | |
| 4D | 19.21 ± 1.99bc | 776.19 ± 26.62d | 49.46 ± 0.02b | 10.32 ± 0.72a | 144.29 ± 3.23a | 9506.46 ± 212.82a | 10.52 ± 4.88a | 39.45 ± 1.21bc | |
| 5D | 14.61 ± 0.07ab | 535.18 ± 18.28ab | 38.83 ± 1.13ab | 10.24 ± 0.27a | 148.43 ± 4.77a | 9906.37 ± 78.64b | 52.76 ± 6.32c | 26.81 ± 1.09a | |
| Tr. | 1D | 13.62 ± 5.58ab | 543 ± 31.06b | 48.32 ± 5.86b | 15.85 ± 2.44c | 200.01 ± 3.07d | 13599.51 ± 112.49g | 22.76 ± 4.03ab | 38.02 ± 4.34bc |
| 2D | 21.66 ± 2.00c | 516.64 ± 10.10ab | 44.26 ± 0.43ab | 10.61 ± 0.21ab | 184.06 ± 2.38c | 11743.61 ± 110.46e | 46.73 ± 19.37c | 32.67 ± 1.83ab | |
| 4D | 23.04 ± 3.32c | 639.35 ± 6.33c | 39.99±14.99ab | 11.6 ± 0.48ab | 146.85 ± 1.43a | 9975.95 ± 93.02b | 111.04 ± 11.74d | 41.14 ± 5.04c | |
| 5D | 13.47 ± 5.87ab | 503.38 ± 1.84a | 33.46 ± 9.32a | 13.07 ± 3.55abc | 167.23 ± 5.67b | 11370.11 ± 0.01d | 47.5 ± 15.36c | 37.12 ± 1.94bc | |
Values with different letters indicate a significant difference between control (Con.) and salt-treated (Tr.) samples at p < 0.05, applying a Duncan test (SPSS 22.0).