izpis_h1_title_alt

Vsebnost posameznih fenolnih spojin v izvlečkih vej jablane (Malus domestica Borkh.) in hruške (Pyrus communis L.)
Hudina, Anita (Avtor), Kreft, Samo (Mentor) Več o mentorju... Povezava se odpre v novem oknu

.pdfPDF - Predstavitvena datoteka, prenos (4,79 MB)
MD5: AA9FC0747FE3CB3CAB190610E41DEF3A

Izvleček
Fenolne spojine so, z več kot 10.000 znanimi strukturami, najbolj raznolika skupina sekundarnih metabolitov rastlin. V rastlinah imajo ključno vlogo pri zaščiti rastlin pred eksogenimi dejavniki (škodljivci, vreme, UV-sevanje). Vsakodnevno so fenolne spojine prisotne v naši prehrani, v zadnjem času pa so, zaradi njihovih bioloških funkcij pri rastlini in učinkov na človeka, pogost predmet fitokemijskih raziskav. V te raziskave so najpogosteje vključeni plodovi, listi in cvetovi. Raziskav fenolnih snovi v vejah sadnih rastlin nismo našli, zato smo želeli kvalitativno in kvantitativno ovrednotiti vsebnost fenolnih spojin v vejah jablane in hruške z metodo tekočinske kromatografije visoke ločljivosti (HPLC). Zanimalo nas je, ali obstajajo razlike v vsebnosti posameznih fenolov v drevesih jablane in hruške. Poleg tega nas je zanimalo, ali so prisotne razlike v vsebnosti posameznih fenolov med sortami jablane in hruške in ali fenofaza, v kateri smo nabrali vzorce, vpliva na vsebnost posameznih fenolnih spojin. Ugotovili smo, da se profila fenolnih spojin med jablano in hruško razlikujeta. Hruška je vsebovala več različnih flavanolov in njihovih derivatov v primerjavi z jablano, medtem ko je jablana vsebovala več različnih flavonolov in njihovih derivatov ter fenolnih kislin v primerjavi s hruško. Sorta je, tako pri jablani kot pri hruški, vplivala na vsebnost posameznih fenolnih spojin v izbranih fenofazah. Ugotovili smo, da je bila vsebnost večine fenolnih spojin v vejah obeh sadnih vrst največja v balonskem stadiju ali v fazi, kjer so plodiči večji od 20 mm, kar je skladno z biokemijsko aktivnostjo rastlin.

Jezik:Slovenski jezik
Ključne besede:jablana, hruška, vsebnost fenolov, HPLC
Vrsta gradiva:Magistrsko delo/naloga (mb22)
Organizacija:FFA - Fakulteta za farmacijo
Leto izida:2020
Število ogledov:390
Število prenosov:163
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
 
Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
:
Objavi na:AddThis
AddThis uporablja piškotke, za katere potrebujemo vaše privoljenje.
Uredi privoljenje...

Sekundarni jezik

Jezik:Angleški jezik
Naslov:Individual phenolic compounds content in apple (Malus domestica Borkh.) and pear (Pyrus communis L.) branch extracts
Izvleček:
With more than 10.000 known structures, phenolic compounds are the broadest group of plant secondary metabolites. They play a key role in protecting plants form exogenuous factors (e.g. pests, weather, UV-radiation). Phenolic compounds are present in our diet on daily basis, and in recent years, they have been a subject of phytochemical reasearches, due to their biological activity. Fruit, leaves, blossoms are the most commonly included in research, while there is very little research involving branches of fruit plants. Therefore, the aim of the study was to qualitatively and quantitatively evaluate the content of phenolic compounds in the branches of apple and pear using the method of high-performance liquid chromatography (HPLC). We were interested in whether there were differences in the content of individual phenolic compounds in apple and pear branches. In addition, we were interested in wheter there are differences in the content of individual phenolic compounds between apple and pear varieties. We found that the profiles of phenolic compounds between apple and pear differ. Apple contained more different falvonols and their derivates and phenolic acids in comparison with pear, while pear contained more different falvanols and their derivates compared to apple. The variety influenced the content of individual phenolic compounds, both in apple and pear, in selected phenophases. We found that the content of the most phenolic compounds of both fruit species was the highest in either the hollow ball stage (right before blooming) or in phase where the fruit are larger than 20 mm, because in that period active biochemical processes (including the synthesis of phenolic compounds) are being held in response to exogenous factors.

Ključne besede:apple, pear, phenolic content, HPLC

Podobna dela

Podobna dela v RUL:
Podobna dela v drugih slovenskih zbirkah:

Komentarji

Dodaj komentar

Za komentiranje se morate prijaviti.

Komentarji (0)
0 - 0 / 0
 
Ni komentarjev!

Nazaj