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Primerjava biokemične sestave plodov brusnice (Vaccinium vitis-idaea L.) in veleplodne mahovnice (Vaccinium macrocarpon Aiton.)
Povše, Petra (Author), Mikulič Petkovšek, Maja (Mentor) More about this mentor... This link opens in a new window

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Abstract
V diplomskem delu sem predstavila razlike v vsebnostih biokemičnih spojin v plodovih brusnice (Vaccinium vitis-idaea L.) in veleplodne mahovnice (Vaccinium macrocarpon Aiton). Iz znanstvenih člankov sem pridobila rezultate analiz za brusnico in veleplodno mahovnico ter njune vsebnosti primerjala med seboj. Tako sem ugotovila, da imata obe vrsti od sladkorjev največ fruktoze in glukoze, precej manj je saharoze. Skupnih sladkorjev ima več veleplodna mahovnica. Izmed organskih kislin imata vrsti največ citronske kisline, ki ji sledita jabolčna in vinska kislina. Askorbinske kisline ima več veleplodna mahovnica, in sicer sorti 'Stevens' in 'Ben Lear'. Ugotovila sem, da plodovi obeh vrst vsebujejo velike vsebnosti fenolnih spojin, ki imajo antioksidativno delovanje. Poleg tega imajo tudi protibakterijsko delovanje, preprečujejo vnetne okužbe, zdravilno učinkujejo na zdravje srca in ožilja ter pomagajo zmanjševati prekomerno težo. Med fenolnimi spojinami so po vsebnosti v plodovih najpomembnejši flavonoidi. Rdeča barva plodov je posledica vsebnosti antocianinov. Glavni antocianini so cianidin galaktozid, -glukozid in -arabinozid. Plodovi veleplodne mahovnice vsebujejo več antocianinov. Antioksidativnost pripisujejo tudi taninom in terpenoidom. Brusnica ima večjo vsebnost skupnih taninov, medtem ko plodovi veleplodne mahovnice vsebujejo nekoliko več terpenoidov. Zanje so ugotovili, da rastlinam pomagajo privabljati opraševalce, pomembni pa so tudi v prehranski industriji.

Language:Slovenian
Keywords:brusnica, veleplodna mahovnica, Vaccinium macrocarpon, Vaccinium vitis-idaea, biokemična sestava, fenolne spojine, organske kisline, ogljikovi hidrati, terpenoidi
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2019
Publisher:[P. Povše]
UDC:634.738:582.688.31:543.61(043.2)
COBISS.SI-ID:9288569 This link opens in a new window
Views:552
Downloads:139
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Secondary language

Language:English
Title:Comparison of biochemical characteristic of cranberry (Viccinium vitis-idaea) and American cranberry (Vaccinium macrocarpon)
Abstract:
The aim of this bachelor's degree is to describe differences in the contents of biochemical compounds in lingonberry (Vaccinium vitis-idaea L.) and in cranberry (Vaccinium macrocarpon Aiton). The results of analysis for lingonberry and for cranberry were taken from scientific research and they were compared between themselves. I have found out that both species have among the sugars the highest content of fructose and glucose, but significantly lower content of sucrose. Generally cranberry fruits have higher content of total sugars as lingonberry. Among the organic acid, both fruits have the highest content of citric acid followed by malic and tartaric acid. Cranberry cultivars 'Stevens' and 'Ben Lear' have the highest content of ascorbic acid. I have found out that fruits contain high contents of phenolic compounds giving the fruits antioxidant activity. Furthermore they have antibacterial and anti-inflammatory characteristic, they positively effect against cardiovascular diseases and can help with weight loss. Among all phenolic compounds present in the fruits, the flavonoids are the most important. The identifying red colour of cranberries is caused by content of anthocyanins amongst which the cyanidin galactoside, -glucoside and -arabinoside are the main ones. Overall the higher content of antocyanins has cranberry fruits. Tannins and terpenoides also contribute to antioxidant activity. Lingonberry fruist have higher contents of total tannins while cranberry has higher content of terpenoids. They have found out that the main role of terpenoids is to attract pollinating animals but they are also important in food industry.

Keywords:lingonberry, cranberry, Vaccinium macrocarpon, Vaccinium vitis-idaea, biochemical characteristics, phenolic compounds, organic acids, carbohydrates, terpenoids

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