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Allelopathic potential of phenolic compounds from coffee residue



Allelopathic potential of phenolic compounds from coffee residue



Journal of Weed Science and Technology 44(4): 349-352



The phenolic compounds sinapic acid, catechin, salicylic acid, chlorogenic acid, benzoic acid, gallic acid and caffeic acid were separated from coffee residues and their allelopathic effects on a range of plants studied. Salicylic acid decreased seed germination and root length in Trifolium repens, lettuces and Lolium multiflorum, and also decreased root length in Brassica campestris subsp. rapifera.

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Accession: 003354852

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