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Title:Raziskave vsebnosti flavonoidov, taninov in skupnih beljakovin v frakcijah zrn navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (Fagopyrum tataricum Gaertn.)
Authors:ID Vombergar, Blanka (Author)
ID Luthar, Zlata (Author)
Files:URL URL - Source URL, visit https://ojs.sazu.si/folia_bio_geo/article/view/7249
 
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MD5: 1F5B626D21793A19DB95C3E98BD7C0D6
 
Language:English
Typology:1.01 - Original Scientific Article
Organization:Logo SAZU - Slovenian Academy of Sciences and Arts
Abstract:Raziskovali smo vzorce zrnja oz. moke navadne ajde (F. esculentum Moench) in tatarske ajde (F. tataricum Gaertn.). Preučevali smo tri vzorce tatarske ajde iz Luksemburga ter dva vzorca navadne ajde iz Slovenije (cv. ´Darjo´in ´Sivo´). Z mletjem in presejanjem navadne ajde ´Darja´ in tatarske ajde smo pripravili štiri frakcije z različnimi granulacijami ter iz njihpripravili testo oziroma luščine in otrobe navlažili z vodo. S spektrofotometričnimi analizami smo spremljali deleže posameznih frakcij, vsebnost beljakovin in pepela v vseh mlevskih frakcijah in presejanih podfrakcijah ter koncentracijo flavonoidov in taninov v vzorcih moke in testa (liofilizirani vzorci). Tatarska ajda ima bistveno višjo vsebnost flavonoidov kot navadna ajda (tudi več kot 100-krat več v moki). Najvišja vsebnost flavonoidov je v mlevskih frakcijah tatarske ajde z granulacijo nad 100 μm do vključno 1000 μm in sicer 3,5–4,5 % flavonoidov/SS. Tako tatarska kot navadna ajda v vseh mlevskih frakcijah vsebujeta tanine; najvišja koncentracija taninov (0,8 %/SS pri navadni ajdi in 1,3 %/SS pri tatarski ajdi) je v mlevski frakciji z granulacijo nad 236 μm do vključno 1000 μm. Flavonoidi, pa tudi tanini, se po mlevskih frakcijah (z različno granulacijo) različno razporejeni. Razporeditev med mlevskimi frakcijami ni enaka pri tatarski in navadni ajdi. Različni vzorci tatarske ajde se med seboj razlikujejo po vsebnosti polifenolnih spojin, posebej velike so razlike v vsebnosti flavonoidov, manjše pa so razlike v koncentracijah taninov.
Keywords:ajda, proteini, flavonoidi, tanini, razporeditev
Publication status:Published
Publication version:Version of Record
Publication date:24.01.2019
Year of publishing:2018
Number of pages:str. 101-157
Numbering:letn. 59, št. 2
PID:20.500.12556/DiRROS-25700 New window
UDC:633
ISSN on article:1855-7996
DOI:10.3986/fbg0047 New window
COBISS.SI-ID:9147001 New window
Copyright:Imetniki avtorskih pravic na prispevkih so avtorji
Publication date in DiRROS:27.01.2026
Views:44
Downloads:19
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Record is a part of a journal

Title:Folia biologica et geologica
Publisher:Slovenska akademija znanosti in umetnosti
ISSN:1855-7996
COBISS.SI-ID:248490496 New window

Document is financed by a project

Funder:ARIS - Slovenian Research and Innovation Agency
Project number:L4-7552
Name:Optimizacija predelave ječmena in ajde za trajnostno pridobivanje živil z visoko uporabno vrednostjo.
Funder:ARIS - Slovenian Research and Innovation Agency
Project number:L4-9305
Name:Lokalno pridelana ajda kot surovina za proizvodnjo kakovostnih živil
Funder:Ministrstvo za kmetijstvo, gozdarstvo in prehrano Republike Slovenije
Project number:L4-9305
Name:Lokalno pridelana ajda kot surovina za proizvodnjo kakovostnih živil

Licences

License:CC BY-SA 4.0, Creative Commons Attribution-ShareAlike 4.0 International
Link:http://creativecommons.org/licenses/by-sa/4.0/
Description:This Creative Commons license is very similar to the regular Attribution license, but requires the release of all derivative works under this same license.
Licensing start date:24.01.2019
Applies to:VoR

Secondary language

Language:Slovenian
Title:The concentration of flavonoids, tannins and crude proteins in grain fractions of common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaertn.)
Abstract:Samples of Tartary buckwheat (F. tataricum Gaertn., domestic cv. from Luxemburg), and two samples of common buckwheat (F. esculentum Moench, cvs. ´Darja´ and ´Siva´) were tested for their concentrations of phenolic substances, and concentration levels of protein, ash, total flavonoids (spectrophotometric, with AlCl3), tannins (with vanillin-HCl method). Samples were milled with laboratory mills and sifted using laboratory planar sieves. Flavonoids and tannins are unevenly distributed among milling fractions. Their distribution was different in Tartary buckwheat, in comparison to common buckwheat. From the point of view of functional food, milling fractions with particle size over 100 μm, up to 1000 μm (the yield of latter is after milling about 30 %) is of primary interest, as they have the highest concentration of flavonoids. A positive linear correlation was established between the content of proteins and minerals in different milling fractions. Tartary buckwheat contained significantly more flavonoids in comparison to common buckwheat (up to 100-times more total flavonoids). In the investigated samples, the highest concentration of flavonoids (3.5–4.5 % flavonoids, dmb.) was in the Tartary buckwheat milling fractions of sample T1 (granulation above 100 μm, up to including 1000 μm). The husk fraction of Tartary buckwheat had a low concentration of flavonoids, but more interesting was the husk fraction of common buckwheat, which evidenced a higher concentration of flavonoids in comparison to other milling fractions of common buckwheat.
Keywords:buckwheat, proteins, flavonoids, tannins, distribution


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  1. Folia biologica et geologica

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