REVERSAL BY PHENOLIC COMPOUNDS OF ABSCISIC ACID‐INDUCED INHIBITION OF IN VITRO ACTIVITY OF AMYLASE FROM SEEDS OF TRITICUM AESTIVUM L.

Abstract

Effects of abscisic acid and certain phenolic compounds have been studied, individually and in combination, on in vitro amylase activity from Triticum aestivum L. seeds. ABA suppressed the amylase activity, in vitro, while salicylic acid, cinnamic acid and ferulic acid applied alone promoted it; vanillic acid caused a slight inhibition. Irrespective of their individual effects, all the phenolic compounds studied reverted the inhibitory action of ABA on amylase activity. This behaviour suggests that phenolic compounds could have a role in regulating mobilization of carbohydrates through degradation of starch, and in turn some role in the regulation of seed germination. Copyright © 1986, Wiley Blackwell. All rights reserved