dc.creator | Vuković, Sandra | |
dc.creator | Kilibarda, Sofija | |
dc.creator | Moravčević, Đorđe | |
dc.creator | Gvozdenović-Varga, Jelica | |
dc.creator | Vujošević, Ana | |
dc.creator | Pećinar, Ilinka | |
dc.creator | Pavlović, Dragoljub | |
dc.creator | Milinčić, Danijel | |
dc.creator | Kostić, Aleksandar Ž. | |
dc.date.accessioned | 2024-01-12T07:51:13Z | |
dc.date.available | 2024-01-12T07:51:13Z | |
dc.date.issued | 2020 | |
dc.identifier.isbn | 978-99938-54-86-9 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/6778 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | Univerzitet u Banjoj Luci - Tehnološki fakultet | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska | sr |
dc.subject | Allium, | sr |
dc.subject | biofortification | sr |
dc.subject | nutritional value | sr |
dc.subject | phenolic content | sr |
dc.title | Total phenolic content in edible parts of selected allium species biofortified with selenium | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY | sr |
dc.citation.spage | 33 | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/25834/bitstream_25834.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_agrospace_6778 | |
dc.type.version | publishedVersion | sr |