897 KB52 KB200420252025Manteghi Tafreshi, AraMohammadhassan, Reza12 str.letnik:121številka:3DOI:10.14720/aas.2025.121.3.18392ISSN:1854-1941COBISSID_HOST:252950787URN:URN:NBN:SI:doc-P7QJTZQ3enZaložba Univerze v LjubljaniActa agriculturae Slovenica6-benzilaminopurin6-benzylaminopurineantioksidacijske lastnostiantioxidant propertycolchicineHypericum perforatumkolhicinnatrijev kloridphenol contentplant tissue culturerastlinske tkivne kulturesodium chloridevsebnost fenolovSodium chloride, colchicine, and 6-benzylaminopurine can change antioxidant property and phenols content in Hypericum perforatum L.| an in vitro study|Hypericum perforatum, a medicinal plant from the Hypericaceae family, is known for its wide range of bioactive properties, including antidepressant, antiviral, antibacterial, and anti-cancer activity. These effects are attributed mainly to its antioxidants and among them phenolic secondary metabolites. This in vitro study aimed to investigate the impact of various concentrations of colchicine (0.05, 0.1, 0.2 mg l-1), sodium chloride (NaCl; 0.5, 1. 2 mg l-1), and 6-benzylaminopu-rine (BAP; 0.25, 0.5, 1 mg l-1) on antioxidant activity and total phenol content in H. perforatum over three weeks. A factorial experiment was conducted in a completely randomized design with three replications. The results revealed that all treatments significantly enhanced (p < 0.01) antioxidant capacity, phenol content, and morphological characteristics. Notably, the highest levels of antioxidant activity and total phenol content were observed in the third week following treatment with 0.25 mg l-1 BAP, 2 mg l-1 NaCl, and 2 mg l-1 colchicine, separately. These findings suggest that the higher concentrations of NaCl and colchicine, along with a lower concentration of BAP, can ef-fectively enhance the biosynthesis of phenolic compounds and antioxidant activity in H. perforatumTEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaUniverza v Ljubljani, Biotehniška fakulteta