Total phenolic content in edible parts of selected allium species biofortified with selenium
Аутори
Vuković, SandraKilibarda, Sofija
Moravčević, Đorđe
Gvozdenović-Varga, Jelica
Vujošević, Ana
Pećinar, Ilinka
Pavlović, Dragoljub
Milinčić, Danijel
Kostić, Aleksandar Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Species of the genus Allium have great importance in human nutrition due wide
range of therapeutic properties and great health benefits. Their nutritional value is
primarily determined by the chemical composition of the edible parts. The
nutritional quality of Allium crops is possible to improve through agronomic
practices (plant nutrition and agrotechnic measures) by the process known as
biofortification. In this paper, the effect of biofortification with different
concentrations of selenium (0 g, 10 g, 20 g and 30 g per hectare) in open field
condition on selected Allium species (Allium sativum var. saggitatum L.; A.
fistulosum L.; A. ampeloprasum var. ampeloprasum L.; A. nutans L.; A. odorum L.;
A. schoenoprasum L.) was investigated, with a goal to improve nutritional value of
the edible parts. For this purpose 24 samples of fresh plant material were prepared
and extracted with 80% methanol. Total phenolic content (TPC) was determined
using the standard spectrophotometri...c Folin-Ciocalteu method. The obtained
results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight.
TPC was in range from 0.36 to 2.60 mg/g FAE. The obtained research results
indicate that TPC in the edible parts differs between species, as well as within the
species, and depending on the applied dose of selenium. The obtained results
indicate the necessity of determining the optimal doses of selenium in the process
of biofortification, in order to obtain edible parts of Allium species with high
nutritional value.
Кључне речи:
Allium, / biofortification / nutritional value / phenolic contentИзвор:
XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska, 2020, 33-Издавач:
- Univerzitet u Banjoj Luci - Tehnološki fakultet
Институција/група
Poljoprivredni fakultetTY - CONF AU - Vuković, Sandra AU - Kilibarda, Sofija AU - Moravčević, Đorđe AU - Gvozdenović-Varga, Jelica AU - Vujošević, Ana AU - Pećinar, Ilinka AU - Pavlović, Dragoljub AU - Milinčić, Danijel AU - Kostić, Aleksandar Ž. PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6778 AB - Species of the genus Allium have great importance in human nutrition due wide range of therapeutic properties and great health benefits. Their nutritional value is primarily determined by the chemical composition of the edible parts. The nutritional quality of Allium crops is possible to improve through agronomic practices (plant nutrition and agrotechnic measures) by the process known as biofortification. In this paper, the effect of biofortification with different concentrations of selenium (0 g, 10 g, 20 g and 30 g per hectare) in open field condition on selected Allium species (Allium sativum var. saggitatum L.; A. fistulosum L.; A. ampeloprasum var. ampeloprasum L.; A. nutans L.; A. odorum L.; A. schoenoprasum L.) was investigated, with a goal to improve nutritional value of the edible parts. For this purpose 24 samples of fresh plant material were prepared and extracted with 80% methanol. Total phenolic content (TPC) was determined using the standard spectrophotometric Folin-Ciocalteu method. The obtained results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight. TPC was in range from 0.36 to 2.60 mg/g FAE. The obtained research results indicate that TPC in the edible parts differs between species, as well as within the species, and depending on the applied dose of selenium. The obtained results indicate the necessity of determining the optimal doses of selenium in the process of biofortification, in order to obtain edible parts of Allium species with high nutritional value. PB - Univerzitet u Banjoj Luci - Tehnološki fakultet C3 - XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska T1 - Total phenolic content in edible parts of selected allium species biofortified with selenium SP - 33 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6778 ER -
@conference{ author = "Vuković, Sandra and Kilibarda, Sofija and Moravčević, Đorđe and Gvozdenović-Varga, Jelica and Vujošević, Ana and Pećinar, Ilinka and Pavlović, Dragoljub and Milinčić, Danijel and Kostić, Aleksandar Ž.", year = "2020", abstract = "Species of the genus Allium have great importance in human nutrition due wide range of therapeutic properties and great health benefits. Their nutritional value is primarily determined by the chemical composition of the edible parts. The nutritional quality of Allium crops is possible to improve through agronomic practices (plant nutrition and agrotechnic measures) by the process known as biofortification. In this paper, the effect of biofortification with different concentrations of selenium (0 g, 10 g, 20 g and 30 g per hectare) in open field condition on selected Allium species (Allium sativum var. saggitatum L.; A. fistulosum L.; A. ampeloprasum var. ampeloprasum L.; A. nutans L.; A. odorum L.; A. schoenoprasum L.) was investigated, with a goal to improve nutritional value of the edible parts. For this purpose 24 samples of fresh plant material were prepared and extracted with 80% methanol. Total phenolic content (TPC) was determined using the standard spectrophotometric Folin-Ciocalteu method. The obtained results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight. TPC was in range from 0.36 to 2.60 mg/g FAE. The obtained research results indicate that TPC in the edible parts differs between species, as well as within the species, and depending on the applied dose of selenium. The obtained results indicate the necessity of determining the optimal doses of selenium in the process of biofortification, in order to obtain edible parts of Allium species with high nutritional value.", publisher = "Univerzitet u Banjoj Luci - Tehnološki fakultet", journal = "XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska", title = "Total phenolic content in edible parts of selected allium species biofortified with selenium", pages = "33", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6778" }
Vuković, S., Kilibarda, S., Moravčević, Đ., Gvozdenović-Varga, J., Vujošević, A., Pećinar, I., Pavlović, D., Milinčić, D.,& Kostić, A. Ž.. (2020). Total phenolic content in edible parts of selected allium species biofortified with selenium. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska Univerzitet u Banjoj Luci - Tehnološki fakultet., 33. https://hdl.handle.net/21.15107/rcub_agrospace_6778
Vuković S, Kilibarda S, Moravčević Đ, Gvozdenović-Varga J, Vujošević A, Pećinar I, Pavlović D, Milinčić D, Kostić AŽ. Total phenolic content in edible parts of selected allium species biofortified with selenium. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska. 2020;:33. https://hdl.handle.net/21.15107/rcub_agrospace_6778 .
Vuković, Sandra, Kilibarda, Sofija, Moravčević, Đorđe, Gvozdenović-Varga, Jelica, Vujošević, Ana, Pećinar, Ilinka, Pavlović, Dragoljub, Milinčić, Danijel, Kostić, Aleksandar Ž., "Total phenolic content in edible parts of selected allium species biofortified with selenium" in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska (2020):33, https://hdl.handle.net/21.15107/rcub_agrospace_6778 .