Show document

A+ | A- | | SLO | ENG

Title: Izhodišča za raziskave učinkov 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 Škrabanja, Vida (Author) ID Luthar, Zlata (Author) ID Germ, Mateja (Author) Files: URL - Source URL, visit https://ojs.sazu.si/folia_bio_geo/article/view/6548   PDF - Presentation file, download (2,14 MB) MD5: 8BA4CFA976DBFE501C6F6A0D25426028   Language: Slovenian Typology: 1.01 - Original Scientific Article Organization: SAZU - Slovenian Academy of Sciences and Arts Abstract: V svetu in v Sloveniji uporabljamo za hrano predvsem dve vrsti ajde, navadno ajdo (Fagopyrum esculentum) in tatarsko ajdo (Fagopyrum tataricum). Zanimanje za ajdo se je povečalo zaradi njene prehranske vrednosti. Za razliko od žit, pri katerih primanjkuje lizina, so beljakovine ajde zelo kakovostne, s primerno aminokislinsko sestavo glede na potrebe ljudi. Poleg kakovostnih beljakovin je pomembna vsebnost flavonoidov (rutina in kvercetina), vsebnost mineralnih elementov, prehranskih vlaknin, pa tudi zmožnost uspevanja v mejnih območjih kmetijske pridelave. Eden od razlogov za priljubljenost pridelovanja ajde je odpornost ajde proti patogenom in boleznim ter uspešno tekmovanje z rastjo plevelov. Torej je ajda primerna za ekološko pridelovanje. Ajdovo zrnje nima glutena, zato je varno za ljudi s celiakijo, ki lahko uživajo le brezglutensko hrano. Uporaba zrnja in moke tatarske ajde v prehrani se v novejšem času povečuje zaradi visoke vsebnosti rutina v primerjavi z navadno ajdo. Tatarsko ajdo so vsaj 200 let že pridelovali v Sloveniji, se je pa pridelovanje prenehalo v drugi polovici 20. stoletja. V nekaterih predelih Bosne in Hercegovine ter v mejnem območju Islek (severni Luksemburg, Westeifel v Nemčiji in obmejno območje Belgije) so bila še nedavno edina območja v Evropi s pridelavo tatarske ajde za prehrano ljudi. V zadnjih desetih letih se pridelovanje tatarske ajde vrača tudi v Slovenijo. Ajda je pomembna rastlina v prehrani in pri prehranskih navadah v Sloveniji in prav tako v drugih državah srednje Evrope in Azije. V članku je podan pregled podatkov v znanstvenih objavah, ki so pomembna izhodišča za raziskave vsebnosti flavonoidov, taninov in beljakovin v zrnju navadne in tatarske ajde. Keywords: ajda, proteini, flavonoidi, zdravje, vrednotenje Publication status: Published Publication version: Version of Record Publication date: 07.12.2017 Year of publishing: 2017 Number of pages: str. 101-145 Numbering: letn. 58, št. 2 PID: 20.500.12556/DiRROS-26981  UDC: 633.12 ISSN on article: 1855-7996 DOI: 10.3986/fbg0031  COBISS.SI-ID: 4470863  Copyright: Imetniki avtorskih pravic na prispevkih so avtorji Publication date in DiRROS: 28.01.2026 Views: 31 Downloads: 11 Metadata:    Cite this work Plain text BibTeX EndNote XML EndNote/Refer RIS ABNT ACM Ref AMA APA Chicago 17th Author-Date Harvard IEEE ISO 690 MLA Vancouver : Copy citation

Share: Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

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

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:	P1-0212
Name:	Biologija rastlin

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:	07.12.2017
Applies to:	VoR

Secondary language

Language:	English
Title:	Starting points for the study of the effects of flavonoids, tannins and crude proteins in grain fractions of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum Gaertn.)
Abstract:	Two species of buckwheat are mainly used around the world and in Slovenia: common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum). The renewed interest in buckwheat is based on its nutritional value. Unlike cereals, which are deficient in lysine, buckwheat has excellent protein quality due to a balanced essential amino acid composition. Emphasised are the high protein quality, the concentration of flavonoids (rutin and quercetin), mineral elements and dietary fibre, and the ability to grow in marginal areas. One of the reasons for its popularity is the relative resistance of buckwheat to pest and diseases, and the ability to repress weeds. Buckwheat is thus suitable for ecological cultivation. It does not contain gluten proteins, so it is safe for people who require gluten-free diet (coeliac disease). Tartary buckwheat grain and flour are recently increasingly used in preparing dishes due to its even much higher content of rutin in comparison with common buckwheat. Tartary buckwheat has been cultivated to some extent in Slovenia for centuries, but this ceased before the end of the 20th century. Some parts of Bosnia and Herzegovina, and the cross-border region Islek - which includes northern Luxemburg, the Westeifel, (Germany) and the border area of the of Belgium - was, not so long ago, the only places in Europe where Tartary buckwheat was still grown for humans. In the last 10 years, Tartary buckwheat has been returning to Slovenian fields. Buckwheat is an important plant and a dish in the cuisine and dietary habits of Slovenians and many other nations, including those of Central Europe and Asia. In the paper, based on the published scientific data, relevant starting points for the study and improvement of content of flavonoids, tannins and crude proteins in grain of common and Tartary buckwheat are presented.
Keywords:	buckwheat, proteins, flavonoids, health, evaluation

Collection

This document is a part of these collections:

1. Folia biologica et geologica

Back