EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS
Аутори
Pavlović, DragoljubVuković, Sandra
Moravčević, Đorđe
Kilibarda, Sofija
Pećinar, Ilinka
Milinčić, Danijel
Kostić, Aleksandar Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Pepper (Capsicum annuum L.) is a very important agricultural crop in Serbia, and
has great economic importance. Pepper fruits are used in the food industry like
fresh or processed products and are characterized by excellent culinary and
nutritional properties. They are an exceptional source of bioactive substances
(carotenoids, ascorbic acid, phenolics, capsaicin) which are considered strong
antioxidants, so in addition to application in the food industry, peppers is also used
in the pharmaceutical and cosmetic industries. Due to the increased tendency of the
use of pepper fruits in human nutrition, researchers aspire to find cultivation
technology that will provide both high yield and nutritious fruit with good quality.
In this paper six different starter fertilizer (Super Star, Elixir Zorka, Šabac) doses
(0, 15, 20, 25, 30, 35 kg/ha) were examined in combination with four treatments of
biostimulator (Kelpak, Kelp Products Ltd.) application (without, once, twice and
three ...times) at different stages of plant development on pepper variety Slonovo uvo
(Superior, Velika Plana) in open field conditions. Extracts of fresh fruits were
prepared 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 0.51 to 2.31 mg/g FAE. The obtained preliminary results do not
show a clear influence of used fertilizers on the increase of total phenolic content in
peper fruits, so it is necessary to continue research in order to find an appropriate
model of fertilizers use to improve the pepper fruits quality.
Кључне речи:
biostimulator / pepper / phenolic content / starter fertilizerИзвор:
XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska, 2020, 36-Издавач:
- Univerzitet u Banjoj Luci - Tehnološki fakultet
Институција/група
Poljoprivredni fakultetTY - CONF AU - Pavlović, Dragoljub AU - Vuković, Sandra AU - Moravčević, Đorđe AU - Kilibarda, Sofija AU - Pećinar, Ilinka AU - Milinčić, Danijel AU - Kostić, Aleksandar Ž. PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6779 AB - Pepper (Capsicum annuum L.) is a very important agricultural crop in Serbia, and has great economic importance. Pepper fruits are used in the food industry like fresh or processed products and are characterized by excellent culinary and nutritional properties. They are an exceptional source of bioactive substances (carotenoids, ascorbic acid, phenolics, capsaicin) which are considered strong antioxidants, so in addition to application in the food industry, peppers is also used in the pharmaceutical and cosmetic industries. Due to the increased tendency of the use of pepper fruits in human nutrition, researchers aspire to find cultivation technology that will provide both high yield and nutritious fruit with good quality. In this paper six different starter fertilizer (Super Star, Elixir Zorka, Šabac) doses (0, 15, 20, 25, 30, 35 kg/ha) were examined in combination with four treatments of biostimulator (Kelpak, Kelp Products Ltd.) application (without, once, twice and three times) at different stages of plant development on pepper variety Slonovo uvo (Superior, Velika Plana) in open field conditions. Extracts of fresh fruits were prepared 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 0.51 to 2.31 mg/g FAE. The obtained preliminary results do not show a clear influence of used fertilizers on the increase of total phenolic content in peper fruits, so it is necessary to continue research in order to find an appropriate model of fertilizers use to improve the pepper fruits quality. PB - Univerzitet u Banjoj Luci - Tehnološki fakultet C3 - XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska T1 - EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS SP - 36 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6779 ER -
@conference{ author = "Pavlović, Dragoljub and Vuković, Sandra and Moravčević, Đorđe and Kilibarda, Sofija and Pećinar, Ilinka and Milinčić, Danijel and Kostić, Aleksandar Ž.", year = "2020", abstract = "Pepper (Capsicum annuum L.) is a very important agricultural crop in Serbia, and has great economic importance. Pepper fruits are used in the food industry like fresh or processed products and are characterized by excellent culinary and nutritional properties. They are an exceptional source of bioactive substances (carotenoids, ascorbic acid, phenolics, capsaicin) which are considered strong antioxidants, so in addition to application in the food industry, peppers is also used in the pharmaceutical and cosmetic industries. Due to the increased tendency of the use of pepper fruits in human nutrition, researchers aspire to find cultivation technology that will provide both high yield and nutritious fruit with good quality. In this paper six different starter fertilizer (Super Star, Elixir Zorka, Šabac) doses (0, 15, 20, 25, 30, 35 kg/ha) were examined in combination with four treatments of biostimulator (Kelpak, Kelp Products Ltd.) application (without, once, twice and three times) at different stages of plant development on pepper variety Slonovo uvo (Superior, Velika Plana) in open field conditions. Extracts of fresh fruits were prepared 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 0.51 to 2.31 mg/g FAE. The obtained preliminary results do not show a clear influence of used fertilizers on the increase of total phenolic content in peper fruits, so it is necessary to continue research in order to find an appropriate model of fertilizers use to improve the pepper fruits quality.", publisher = "Univerzitet u Banjoj Luci - Tehnološki fakultet", journal = "XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska", title = "EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS", pages = "36", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6779" }
Pavlović, D., Vuković, S., Moravčević, Đ., Kilibarda, S., Pećinar, I., Milinčić, D.,& Kostić, A. Ž.. (2020). EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska Univerzitet u Banjoj Luci - Tehnološki fakultet., 36. https://hdl.handle.net/21.15107/rcub_agrospace_6779
Pavlović D, Vuković S, Moravčević Đ, Kilibarda S, Pećinar I, Milinčić D, Kostić AŽ. EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska. 2020;:36. https://hdl.handle.net/21.15107/rcub_agrospace_6779 .
Pavlović, Dragoljub, Vuković, Sandra, Moravčević, Đorđe, Kilibarda, Sofija, Pećinar, Ilinka, Milinčić, Danijel, Kostić, Aleksandar Ž., "EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS" in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska (2020):36, https://hdl.handle.net/21.15107/rcub_agrospace_6779 .