Ocimum basilicum Leaf Extract Induces Salinity Stress Tolerance in Faba Bean Plants

Abstract

The present work investigated the possible protective role of aqueous Ocimum basilicum leaves extract (OLE) on Vicia faba plants irrigated with different concentrations of salinity (0.0, 50, 100 or 150 mM NaCl). The toxic effects of salinity on Vicia faba plants were assessed by determining oxidative stress such as lipid peroxidation. Furthermore, growth parameters, antioxidant enzymes activity [catalase (CAT), peroxidase (POD) and ascrobate peroxidase (APX)], organic solutes (soluble sugars, soluble proteins and proline) and ions content (Na+, K+, Ca2 and Mg2+) on Vicia faba plants grown under salinity stress in the presence or absence of aqueous extract of O. basilicum leaves were also measured. The obtained results revealed that salinity stress resulted in a significant increase in the activity of antioxidant enzymes, organic solutes, lipid peroxidation and ions content, which were associated with a significant reduction in growth parameters compared with control plants. OLE significantly alleviated the harmful effect of salinity on Vicia faba plants and increased the activity of antioxidant enzymes activity, osmolytes (soluble sugar and soluble protein), and ions content (K+, Ca2+ and Mg2+), which could be an induced defensive mechanism against salinity stress.