The Effect of Dry Baker’s Yeast Extract on Enhancing Plant Growth, Delaying Senescence, and the Quantitative Determination of Vital Vitamins in the Flowers of Celosia argentea L. Using HPLC
DOI:
https://doi.org/10.37375/bsj.v7i20.3638Keywords:
Celosia argentea, yeast extract, plant growth, essential oils, vitamins, HPLC, niacin, foliar sprayAbstract
This study evaluated the effect of dry baker’s yeast extract on the growth performance and essential oil content of Celosia argentea L. (Amaranthaceae) flowers, along with the quantification of biologically active vitamins using High-Performance Liquid Chromatography (HPLC). Seeds of C. piumosa were cultivated in a greenhouse at the College of Environment and Natural Resources, and plants were treated by foliar spraying with yeast extract at concentrations of 4, 8, 12, and 16 g/L, in addition to control plants sprayed with distilled water. Plants were grown until seed formation, and vegetative and floral parameters including stem length, number of leaves and branches, number and length of inflorescences, leaf area, total chlorophyll, seed weight, and essential oil yield were recorded. The results revealed significant improvements in most traits under yeast extract treatments. The highest essential oil yield was obtained from leaves (25 ml) and flowers (16 ml). Regarding vitamins, niacin (B3) exhibited the highest content at 14.74 µg/g, followed by pantothenic acid, then vitamin B2 at 49.2% of the standard. Vitamin B1 reached 7.63 µg/g, while vitamin C (ascorbic acid) showed the lowest content at 42.7% of the standard. The study concludes that dry yeast extract plays an effective role in promoting plant growth and enhancing the accumulation of essential oils and vital vitamins in C. argentea.
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