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Golluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferea, D., Sokmen, N., Polissicu, M., Adiguzel, A. and Ozken, H. (2007) Antimicrobial and Antioxidant Properties of the Essential from (Mentha longifolia L. ssp. longifolia). Food Chemistry, 103, 1449-1456.
https://doi.org/10.1016/j.foodchem.2006.10.061

has been cited by the following article:

• TITLE: Zinc Sulphate and Nano-Zinc Oxide Effects on Some Physiological Parameters of Rosmarinus officinalis

  AUTHORS: Sasan Mohsenzadeh, Seyedeh Sara Moosavian

  KEYWORDS: Nanoparticle, Physiological Response, Rosemary, Zinc

  JOURNAL NAME: American Journal of Plant Sciences, Vol.8 No.11, October 12, 2017

  ABSTRACT: In the present study, the effects of foliar application of zinc sulphate and nano-zinc oxide on physiological indices (chlorophyll and carotenoids content, antioxidant activity, total phenolic content, proline, lipid peroxidation and sugar) of rosemary were evaluated. Greenhouse cultivation experiment in a randomized complete block with three levels of foliar zinc and three levels of foliar nano-zinc oxide and control treatment, each with three replications, was carried out. The results showed that low concentrations of zinc and nano-zinc oxide significantly increased chlorophyll and carotenoid compared to the control. Whereas with the high concentration of nano-zinc oxide, chlorophyll and carotenoid decreased compared to the control. Antioxidant enzymes activity increased with zinc and nano-zinc oxide compared to control plants. In addition, proline, membrane lipid peroxidation, soluble sugar and phenolic compounds increased in the treated plants. Proline and plant antioxidant enzymes to scavenge free radicals have increased. Two levels of zinc increased the total phenolic compounds of rosemary leaves significantly but nano-zinc oxide did not show a significant difference compared to the control.