## 2 Results and Discussion
### Antioxidative Enzymes
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample Tissue** & **Temperature** & **Put \({}^{*}\)** & **Spd \({}^{*}\)** & **Spm \({}^{*}\)** \\ \hline \multirow{4}{*}{Leaves} & 25 \({}^{\circ}\)C & 382.47 \(\pm\) 1.8 \({}^{\circ}\) & 314.21 \(\pm\) 1.9 \({}^{\mathrm{b}}\) & 39.64 \(\pm\) 0.34 \({}^{\mathrm{d}}\) \\  & 30 \({}^{\circ}\)C & 457.64 \(\pm\) 2.3 \({}^{\mathrm{d}}\) & 357.95 \(\pm\) 2.0 \({}^{\mathrm{a}}\) & 45.16 \(\pm\) 0.64 \({}^{\mathrm{e}}\) \\  & 35 \({}^{\circ}\)C & 336.46 \(\pm\) 1.4 \({}^{\mathrm{b}}\) & 246.84 \(\pm\) 1.1 \({}^{\mathrm{e}}\) & 25.58 \(\pm\) 0.62 \({}^{\mathrm{c}}\) \\  & 25 \({}^{\circ}\)C & 279.69 \(\pm\) 1.5 \({}^{\mathrm{d}}\) & 271.21 \(\pm\) 1.2 \({}^{\mathrm{d}}\) & 23.98 \(\pm\) 0.25 \({}^{\mathrm{e}}\) \\ Whole seedling & 30 \({}^{\circ}\)C & 364.12 \(\pm\) 1.7 \({}^{\mathrm{e}}\) & 287.46 \(\pm\) 1.4 \({}^{\mathrm{c}}\) & 26.57 \(\pm\) 0.62 \({}^{\mathrm{e}}\) \\  & 35 \({}^{\circ}\)C & 270.95 \(\pm\) 1.2 \({}^{\mathrm{a}}\) & 164.28 \(\pm\) 1.3 \({}^{\mathrm{b}}\) & 18.59 \(\pm\) 0.61 \({}^{\mathrm{d}}\) \\  & 25 \({}^{\circ}\)C & 155.69 \(\pm\) 1.3 \({}^{\mathrm{a}}\) & 134.21 \(\pm\) 1.1 \({}^{\mathrm{d}}\) & 15.53 \(\pm\) 0.98 \({}^{\mathrm{a}}\) \\ Roots & 30 \({}^{\circ}\)C & 191.85 \(\pm\) 1.2 \({}^{\mathrm{b}}\) & 141.49 \(\pm\) 1.2 \({}^{\mathrm{c}}\) & 20.64 \(\pm\) 0.21 \({}^{\mathrm{d}}\) \\  & 35 \({}^{\circ}\)C & 233.54 \(\pm\) 1.4 \({}^{\mathrm{c}}\) & 123.65 \(\pm\) 0.68 \({}^{\mathrm{e}}\) & 10.86 \(\pm\) 0.37 \({}^{\mathrm{b}}\) \\  & 25 \({}^{\circ}\)C & 131.42 \(\pm\) 1.1 \({}^{\mathrm{c}}\) & 99.25 \(\pm\) 0.95 \({}^{\mathrm{d}}\) & 6.38 \(\pm\) 0.23 \({}^{\mathrm{a}}\) \\ Seeds & 30 \({}^{\circ}\)C & 144.13 \(\pm\) 1.3 \({}^{\mathrm{d}}\) & 117.27 \(\pm\) 1.2 \({}^{\mathrm{c}}\) & 10.52 \(\pm\) 0.16 \({}^{\mathrm{d}}\) \\  & 35 \({}^{\circ}\)C & 113.55 \(\pm\) 0.43 \({}^{\mathrm{e}}\) & 88.64 \(\pm\) 0.67 \({}^{\mathrm{e}}\) & 4.59 \(\pm\) 0.03 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular} \({}^{*}\)nmol g\({}^{-1}\) FW; FW: fresh weight; Put: putrescine; Spm: spermine; Spd: spermidine. Different superscript letters within a column indicate significant differences (two-way ANOVA, post hoc Tukey’s test, \(p\leq 0.05\)).  
\end{table} 
Table 4: Profiles of different polyamines (Put, Spm, and Spd) in moringa seedlings under different temperatures. SOD activities and cellular ROS levels were involved in the life of many plants, including developmental courses such as seed germination [55]. Figure 3: _Cont._  
Figure 3: Effect of different temperatures on the activities of (**a**) superoxide dismutase (SOD); (**b**) catalase (CAT); (**c**) peroxidase (POX); (**d**) ascorbate peroxidase (APX); (**e**) glutathione peroxidase (GPX); and (**f**) glutathione reductase (GR) of _M. oleifera_ PKM-1 variety. Data represent the mean \(\pm\) standard deviation of three independent experiments. Different superscript letters within a column indicate significant differences (two-way ANOVA, post hoc Tukey’s test; \(p\leq 0.05\)). The temperature had a significant effect on catalase (CAT) activity, which was elevated during seed imbibition, showing a steady upward trend (52.1%), and subsequently decreasing at 30 \({}^{\circ}\)C (Figure 3b). The CAT activity at the other two temperatures was approximately constant across the measured seed and seedling components. Leaves showed the highest CAT activity, followed by whole seedlings and roots, whereas intact seeds showed the least CAT activity. Owing to the high seed metabolic rate, the enzyme activity may have risen in response to the increased H2O2 accumulation. Therefore, the cumulative impact of low molecular antioxidants generated during seed imbibition may influence seed germination [56]. As it reduces H2O2 generated during the \(\beta\)-oxidation of fatty acids, CAT is necessary for oily seeds and plays a significant role in the early stages of seedling development [57].