Investigating the Effect of Biofertilizers and Mycorrhizal Fungi on the Levels of Phenolic Compounds, Flavonoids, and Antioxidant Properties of Origanum vulgare L. spp. hirtum for Application in Ice Cream

Document Type : Original Article

Authors

1 M.Sc. Student, Department of Plant Production and Genetics, Faculty of Agriculture, Urmia University

2 Associate Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Urmia University

3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Ardakan University

10.22092/mpt.2026.372404.1217

Abstract


This study investigated the effects of stress-ameliorating agents on the quantitative and qualitative traits of Origanum vulgare L. spp. hirtum cultivated in the research  greenhouse of Urmia University. The experimental treatments comprised four levels of moderating agents (control, mycorrhizal inoculation, mycorrhiza supplemented with zinc, and mycorrhiza combined with nano-green zinc) and four salinity stress levels (0, 25, 50, and 75 mM sodium chloride). The evaluated biochemical parameters included total phenolic content, total flavonoid content, and DPPH free radical scavenging activity. The results demonstrated that the combined application of mycorrhiza with nano-green zinc yielded the highest total phenolic content (15.455 mg/g fresh weight). Moreover, the maximum flavonoid content (1.225 mg/g fresh weight) and the greatest DPPH radical scavenging activity (79.289%) were recorded under the 50 mM salinity treatment. Sensory evaluation of ice cream samples fortified with O. Vulgare L. spp. hirtum essential oil revealed that specimens derived from 25 and 50 mM salinity treatments received the highest scores for overall acceptability, aroma and flavor, texture, and overrun (volume).

Keywords

Technology of Medicinal and Aromatic Plants of Iran
Volume 7, Issue 2 - Serial Number 13
January 2026
Pages 117-131

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