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    Tytuł:
    Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)
    Autorzy:
    Spórna-Kucab, Aneta
    Tekieli, Anna
    Skalicka-Woźniak, Krystyna
    Grzegorczyk, Agnieszka
    Świergosz, Tomasz
    Wybraniec, Sławomir
    Powiązania:
    https://bibliotekanauki.pl/articles/2051041.pdf
    Data publikacji:
    2022-06-06
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    betavulgarosides
    Beta vulgaris L
    food composition
    LC-MS/MS
    oleanolic acid
    saponins
    Opis:
    Beta vulgaris L. is an important source of bioactive saponins – a group of secondary metabolites – that have spurred a growing interest due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC-ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be dependent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 2; 159-170
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    High salt-solvent systems in separation of betanin and its derivatives from red beet (Beta vulgaris L.) by high-performance countercurrent chromatography (HPCCC)
    Autorzy:
    Spórna-Kucab, A.
    Ignatova, S,
    Garrard, I.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115564.pdf
    Data publikacji:
    2012
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betalains
    betacyanins
    countercurrent chromatography
    Beta vulgaris L.
    Opis:
    A study on a separation of betanin and its decarboxy- and dehydro-derivatives obtained from red beet roots (Beta vulgaris L.) using analytical high-performance countercurrent chromatography (HPCCC — Dynamic Extractions Ltd., UK) was performed. The HPCCC process was accomplished in the ‘tail to head’ mode with three highly polar solvent systems with high salt concentrations: 1-propanol-acetonitrile-saturated ammonium sulphate-water (v/v/v/v, 1:0.5:1.2:1); ethanol-acetonitrile-1- propanol-saturated ammonium sulphate-water (v/v/v/v/v, 0.5:0.5:0.5:1.2:1) and ethanol-1-butanol-acetonitrile-saturated ammonium sulphate-water (volume ratio), 0.5:0.5:0.5:1.2:1). HPLC analysis was performed in a conventional reversed phase mode with diode-array (DAD) detection to characterize the composition of obtained fractions. The applied solvent systems enabled the separation of the betalain pigments with high efficiency for the first time. In the mode of separation selected, the more hydrophobic compounds eluted first as expected. Moreover, for the first time, the applied HPCCC solvent systems generated a separation of 2-decarboxy-betanin from 17- and 2,17-bidecarboxy-betanin as well as from neobetanin and betanin.
    Źródło:
    Challenges of Modern Technology; 2012, 3, 1; 57-61
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Research on solvent systems with tetra-n-butylammonium bromide for counter-current chromatography of betalains
    Autorzy:
    Spórna-Kucab, A.
    Wysoczańska, J.
    Bartel, A.
    Świergosz, T.
    Szot, D.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115657.pdf
    Data publikacji:
    2016
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betalains
    tetra-n-butylammonium bromide
    high-speed counter-current chromatography
    Beta vulgaris L.
    betanina
    betalainy
    bromek tetra-n-butyloamoniowy
    HSCCC
    Opis:
    In this study, new two-phase solvent systems for counter-current chromatography (CCC) consisting of n-butanol and water as well as various amounts of acetic acid, acetonitrile, ethanol, acetone or ethyl acetate were tested. Additionally, tetra-n-butylammonium bromide (TBAB) was introduced into the system in the form of aqueous solutions or phosphate-citrate buffer (pH 6.7) in order to form ion-pairs with betalains. The selection of buffer pH was based on their ability to create ion pairs by tetraalkylammonium salts, with selected betalains under these conditions. In this study, it is shown that the settling time of two phases is longer with the increase of acetic acid/acetonitrile/ethanol/acetone/ethyl acetate. For selected solvent systems with high amounts of acetonitrile, ethanol and acetone two phases were not observed. The systems with acetone have the largest increase of settling time. Ethyl acetate systems were characterized by a slow settling time increase. In systems containing additionally 2% aqueous TBAB, smaller changes in settling time than in similar systems without TBAB were observed. Addition of TBAB in the buffer resulted in a prolongation of settling time. Solvent systems in which the separation between the aqueous and organic phases was visually best, were selected from among all the tested systems and the betalain partition coefficients were measured by LC-DAD-ESI-MS. The best results were observed for systems: n-butanol-water-acetic acid (2:2.5:0.75, v/v/v), n-butanol-water-acetic acid (2:2.5:1, v/v/v) and n-butanol-TBAB in water-acetonitrile (2:2.5:0.5, v/v/v).
    Źródło:
    Challenges of Modern Technology; 2016, 7, 1; 12-16
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Separation of betalains by gradient high-speed counter-current chromatography
    Autorzy:
    Spórna-Kucab, A.
    Udziela, D.
    Sobocińska, M.
    Szot, D.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115813.pdf
    Data publikacji:
    2016
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betalains
    betacyanins
    high-speed counter-current chromatography
    Beta vulgaris L.
    betanina
    betalainy
    betacyjaniny
    HSCCC
    Opis:
    A study on separation of betalain mixture obtained from red beet juice (Beta vulgaris L.) by analytical high-speed counter-current chromatography (HSCCC) was performed. The extract was obtained by thermal treatment of acidified red beet juice for 30 min in 85 °C. The pigment mixture consisted of betanin/isobetanin as well as their decarboxy- and dehydro-derivatives. The HSCCC process was accomplished in the ‘tail to head’ mode with two polar solvent systems containing salt: BuOH-EtOH-NaClsolution-H2OH3PO4 (1300:700-1000:1300:700:2.5-5.5 (system I), 1300:200-400:1300:700:2.5-4.5 (system II); v/v/v/v/v). The retention of the stationary phase was 73% (system I) and 79% (system II). The mobile phase was pumped at 2 ml/min flow rate. HPLC-DAD-ESI-MS analyses were performed in reversed phase mode for the obtained HSCCC fractions and crude extract. The solvent systems enabled separation of betanin and decarboxy-betanins (system I and II) as well as neobetanin (system II). Additionally, some pure fractions of 17-decarboxy-betanin and 2,17-bidecarboxy-betanin were obtained in system II.
    Źródło:
    Challenges of Modern Technology; 2016, 7, 1; 23-28
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Cu (II) Cations on 2-Decarboxy-betanin Stability in Aqueous-Organic Solutions
    Autorzy:
    Skopińska, A.
    Szot, D.
    Starzak, K.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115534.pdf
    Data publikacji:
    2015
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betacyanins
    2-decarboxy-betanin
    copper ions
    betalain stability
    Beta vulgaris L.
    betacyjaniny
    2-dekarboksy-betanina
    jony miedzi
    stabilność betalainy
    Opis:
    Several important factors, such us pH, exposure to light, oxygen or temperature affect significantly the betalain stability. In particular, the heavy metal ions exert negative effect on stability of betalain colorants and accelerate pigment decomposition. Trace amounts of metal ions may be present in the food products, as well as in food packaging, leading to undesirable colour changes or even discoloration of betalainic foodstuffs. Decarboxylated betalains, such as 2-decarboxy-betanin, generated, e.g. during betalain thermal treatment, may exhibit greater stability than parent pigments. Moreover, obtained derivatives retain attractive color, making them the promising material for study of pigment stability. An effect of Cu2+ cations as the most degradative metal ions on 2-decarboxy-betanin stability was investigated in ethanolic and methanolic solutions. The increase of the concentration of copper cations has a negative impact on stability of 2-decarboxy-betanin. The cations of Cu (II) in the presence of organic solvents induce the pigment degradation, while the increase of the concentration of organic solvents enhances the pigment decomposition. The main degradation products of the 2-decarboxy-betanin are compounds possessing absorption maxima at λmax ca. 430 nm. These studies allow obtaining the information needed for proper isolation and treatment of pigments, as well as proper storage of products containing betalains.
    Źródło:
    Challenges of Modern Technology; 2015, 6, 3; 24-29
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of EDTA on stabilization of decarboxylated betalains
    Autorzy:
    Skopińska, A.
    Starzak, K.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115483.pdf
    Data publikacji:
    2012
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betacyanins
    decarboxylation
    Beta vulgaris L.
    EDTA
    Opis:
    Betalains are known to be very sensitive to several factors, including higher temperature, therefore, the studies on their stability are essential for the food industry. In order to determine the stability of betanin derivatives during thermal treatment, a set of degradation experiments was performed, including the protective infl uence of EDTA as a chelating agent. The pigments were dissolved in aqueous solutions of acetonitrile, methanol and ethanol. The studies on thermal degradation of the pigments confi rmed their high lability in all investigated solvents. Under the infl uence of protective activity of EDTA, the rate of the degradation of the decarboxylated betalains was substantially decreased. The analysis of obtained absorption spectra of the degradation products indicated that under the infl uence of EDTA, the products retained the basic chromophoric skeleton.
    Źródło:
    Challenges of Modern Technology; 2012, 3, 4; 29-33
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Spectrophotometric study on betanin photodegradation
    Autorzy:
    Skopińska, A.
    Tuwalska, D.
    Wybraniec, S.
    Starzak, K.
    Mitka, K.
    Kowalski, P.
    Szaleniec, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/115905.pdf
    Data publikacji:
    2012
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betacyanins
    photodegradation
    Beta vulgaris L.
    Opis:
    The most commonly occurring betacyanin plant pigment in nature is betanin (5-O-glucoside of betanidin). Its main source is red beet root (Beta vulgaris L.), used for production of food colorants on a commercial scale [1]. Due to photo-lability of betacyanins, an eff ect of UV-irradiation on betanin degradation in various solutions containing organic solvents was investigated. Organic solvents are used frequently in many stages of pigment preparation or isolation, therefore, knowledge of betalain stability and degradation characteristics in these solutions is essential. Pigment solutions at a concentration of 1 mg/ml were prepared in diff erent solvents: water as well as aqueous solutions of 50% (v/v) acetonitrile, 50% (v/v) methanol or 50% (v/v) ethanol, at the pH range 3–8. Acetate, phosphate and citrate buff ers were used for the experiments. As a result of the pigment photo-decomposition, numerous decarboxylated and dehydrogenated derivatives were formed. Spectrophotometric studies enabled determination of the pigment retention (percentage of the pigment residue relative to its initial concentration after decomposition time). The studies demonstrated betanin high lability in all solvents, not only at extreme pH values, but also in the middle pH range which, in general, provides higher stability of betalains.
    Źródło:
    Challenges of Modern Technology; 2012, 3, 4; 34-38
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The effect of citric acid on stabilization of betanin solutions
    Autorzy:
    Skopińska, A.
    Szot, D.
    Tuwalska, D.
    Starzak, K.
    Osiadło, M.
    Wybraniec, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/115716.pdf
    Data publikacji:
    2014
    Wydawca:
    Fundacja na Rzecz Młodych Naukowców
    Tematy:
    betanin
    betacyanins
    citric acid
    Beta vulgaris L.
    betanina
    betacyjaniny
    kwas cytrynowy
    Opis:
    Elevated temperature is known to be the most crucial factor influencing betanin integrity during food processing and storage. Nevertheless, certain chelating agents or antioxidants, such as acetic acid, may act as stabilizers. Therefore, the effect of citric acid on the stability of betanin – basic betacyanin – was investigated during the heating experiments in water as well as 50% and 95% (v/v) aqueous-organic solutions of methanol, ethanol and acetonitrile. The presence of citric acid in tested solutions affects betanin stability, especially in the 95 % solutions, in which the stabilizing effect of this compound is significantly higher than in aqueous solutions. However, some decrease of retention in 50% methanol was also observed. The main products of betanin thermal degradation in aqueous and aqueous-organic solutions were compounds characterized by absorption bands around the wavelength at 420 nm.
    Źródło:
    Challenges of Modern Technology; 2014, 5, 2; 19-24
    2082-2863
    2353-4419
    Pojawia się w:
    Challenges of Modern Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
    Autorzy:
    Miszczak, Izabela
    Tańska, Malgorzata
    Rejmer, Wojciech
    Konopka, Iwona
    Zielińska, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/48899276.pdf
    Data publikacji:
    2024-08-30
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    lactic acid fermentation
    Beta vulgaris L
    physicochemical properties
    bioactive compounds
    color
    Opis:
    The aim of this study was to evaluate the influence of selected processing conditions of beetroot spontaneous fermentation, including slice thickness (2, 4, and 6 mm), temperature (15, 20, and 25oC) and fermentation time (1-15 days), on the physicochemical properties of the resulting leaven (total soluble solid content, turbidity, pH, titratable acidity, color parameters, and content of total carbohydrates, total phenolics, total betacyanins and total betaxanthins). All tested conditions had a significant impact on the properties of beet leaven. Among them, fermentation time and temperature were mostly decisive. Slice thickness was important only for short-time fermentation. The preferable pH below 4.1 was achieved between the 4th and 6th day of fermentation, depending on process temperature. Titratable acidity steadily increased and pH decreased throughout the fermentation process, with more pronounced changes observed at the highest temperature. The highest values of total soluble solids (7.25%) and turbidity (1,100 NTU) were noted on the 13th day of fermentation of the thinnest slices at lower temperatures (15oC and 20oC, respectively). The color of the leaven darkened with increasing fermentation time, but the changes in the b* parameter were the most notable. Changes in the content of bioactive compounds were dynamic during beetroot spontaneous fermentation, but higher temperatures promoted increased total phenolic content and total betaxanthin content in the leaven. The optimal fermentation conditions in terms of all tested leaven properties were determined at 6 mm, 20oC and 7 days for slice thickness, temperature and processing time, respectively.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 255-267
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Improvement of red beet monogerm clusters germination using rubbing and water treatments
    Autorzy:
    Jagosz, B.
    Powiązania:
    https://bibliotekanauki.pl/articles/101616.pdf
    Data publikacji:
    2017
    Wydawca:
    Polska Akademia Nauk. Stowarzyszenie Infrastruktura i Ekologia Terenów Wiejskich PAN
    Tematy:
    Beta vulgaris L.
    breeding line
    leaching
    rubbing
    soaking
    Opis:
    The aim of the research was to improve the germination parameters of red beet monogerm clusters using pre-sowing treatments. Red beet (Beta vulgaris L.) clusters of two monogerm breeding lines, AR79A and W411A, differed in the initial germination capacity, were studied. Five seed treatments including rubbing, leaching for 4, 8 and 24 hours, and soaking for 24 hours, were performed. Based on the germination test carried out at 15 and 20ºC, the germination traits, such as the mean germination time (MGT), coefficient of uniformity of germination (CUG), coefficient of velocity (COV), germination capacity (GC) and germination rate (GR), were measured. Compared to the control, treatments used in the study improved the most of measured germination features for both tested lines. The leaching of clusters for 24 hours yielded the best enhancement in most of the germination traits. The rubbing was the least effective technique in terms of improvement in the germination parameters. The germination of treated clusters at 15 and 20°C presented comparable, and better than the control, values of germination features. The interaction between treatment method and germination temperature showed that leaching of clusters for 24 hours and germination at 20°C was the technique that successfully influenced the majority of the germination characteristics. Finally, it was noted that each pre-sowing technique significantly improve germination parameters, however the line AR79A with lower initial GC (65%) presented better improvement of MGT, CUG and GC than the line W411A with higher initial GC (84%).
    Źródło:
    Infrastruktura i Ekologia Terenów Wiejskich; 2017, II/1; 599-609
    1732-5587
    Pojawia się w:
    Infrastruktura i Ekologia Terenów Wiejskich
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of planting density of monogerm and multigerm red beet stecklings on the seed stalks characteristics
    Autorzy:
    Jagosz, B.
    Powiązania:
    https://bibliotekanauki.pl/articles/101143.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Stowarzyszenie Infrastruktura i Ekologia Terenów Wiejskich PAN
    Tematy:
    Beta vulgaris L.
    clusters
    germination
    seed production
    breeding
    seed yield
    Opis:
    The aim of this research was to study the effect of stecklings planting density on the seed stalk architecture, cluster yield and seed quality of 20 mono - and multigerm breeding lines and cultivars of red beet. The study included the new monogerm lines - AR79 A and AR79 B - breed in the Unit of Genetics Plant Breeding and Seed Science at the University of Agriculture in Kraków. The experiment was conducted in the years 2010 and 2011, in the open field conditions. Two planting densities of stecklings: 50×25 and 50×40 cm, were applied. Standard crop management practices, as recommended for red beet seed production under Polish conditions, were followed. The increase in plants interspacing from 50×25 to 50×40 cm led to the lower height, but twice higher number of shoots per plant, lower number of single, but higher number of bush and bush with main stem seed stalks, twice higher yield per plant as well higher thousand-seed weight and germination capacity. A large variation between genotypes in the features of seed-bearing plants, such as morphological structure, clusters yield and seed quality, were noted. Compared to other genotypes, the new monogerm breeding lines AR79 A and AR79 B formed very high, mostly bush or bush with main stem seed plants developing one of the largest numbers of unluckily, late-ripening shoots, yielded on the average level and producing the seeds of relatively low quality. The research has expanded the knowledge about the generative development of red beet. The results will facilitate Polish breeding programs aimed at the selection of monogerm red beet lines.
    Źródło:
    Infrastruktura i Ekologia Terenów Wiejskich; 2018, III/1; 659-671
    1732-5587
    Pojawia się w:
    Infrastruktura i Ekologia Terenów Wiejskich
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of nitrogen fertilization on the yield and nutritive value of beta vulgaris l.
    Oddziaływanie nawożenia azotowego na plon i wartość odżywczą buraka liściowego
    Autorzy:
    Dzida, K.
    Jarosz, Z.
    Michałojc, Z.
    Powiązania:
    https://bibliotekanauki.pl/articles/1188059.pdf
    Data publikacji:
    2012
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Tematy:
    Beta vulgaris L.
    doses and forms of nitrogen
    nitrates
    medium
    macro-
    micronutrients
    Opis:
    Burak liściowy jest jednym z typów uprawnych gatunku Beta vulgaris L. Ojczyzną buraka liściowego są kraje leżące w rejonie Morza Śródziemnego. Obecnie roślina ta jest warzywem uprawianym na szeroką skalę w USA, a także Europie Zachodniej: Szwajcarii, Niemczech, Francji, Anglii. W Polsce jest warzywem mało znanym, mimo że zawiera wiele cennych składników odżywczych i smakowych. Jednym z głównych czynników wpływających na wielkość i jakość plonu jest nawożenie azotowe. Azot jest pierwiastkiem budulcowym roślin, a jego niedobór istotnie ogranicza powstawanie nowych tkanek roślinnych. Pierwiastek ten wchodzi w skład kwasów nukleinowych, nukleotydów, koenzymów, chlorofilu, fitohormonów, cytokinin. Celem pracy było określenie wpływu zróżnicowanego nawożenia azotem na plonowanie oraz skład chemiczny części nadziemnych buraka liściowego. W doświadczeniu zastosowano trzy dawki azotu (0,2, 0,4, 0,6 g N dm- 3 podłoża) w postaci saletry amonowej lub mocznika. Rośliny uprawiano w szklarni w doniczkach czterolitrowych wypełnionych torfem wysokim zwapnowanym kredą nawozową do pH 5,6. W doświadczeniu stosowano następujące nawozy: saletrę amonową - 34% N, mocznik - 46% N, fosforan monopotasowy - 23% P; 28,2% K, siarczan magnezu - 15,6% Mg, mikroelementy. W uprawie buraka liściowego najkorzystniejsze okazało się stosowanie 0,4 g N dm- 3 NH4NO3 ze względu na największy plon świeżej masy liści i największą zawartość kwasu L-askorbinowego, natomiast ze względu na najmniejszy udział azotanów w suchej masie liści najlepsze okazało się podanie CO(N^)2 w ilości 0,2 g N dm- 3 podłoża. Niezależnie od rodzaju nawozu azotowego wykazano wzrost ogólnej koncentracji soli (EC) w podłożu pod wpływem wzrastających dawek stosowanych nawozów. Zwiększenie stężenia azotu o 100% w podłożu w stosunku do dawki najniższej powodowało wzrost zawartości Fe, Cu w liściach buraka, a spadek zn i Mn niezależnie od zastosowanego nawozu azotowego.
    Źródło:
    Journal of Elementology; 2012, 17, 1; 19-29
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
    Autorzy:
    Bárta, Jan
    Bártová, Veronika
    Šindelková, Tereza
    Jarošová, Markéta
    Linhartová, Zuzana
    Mráz, Jan
    Bedrníček, Jan
    Smetana, Pavel
    Samková, Eva
    Laknerová, Ivana
    Powiązania:
    https://bibliotekanauki.pl/articles/1363306.pdf
    Data publikacji:
    2020
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    beetroot
    Beta vulgaris L. conditiva
    beetroot meal
    cultivar
    boiling
    betalain pigments
    antioxidant activity
    Opis:
    Powders prepared from freeze-dried roots of six beetroot (Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 377-385
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Evolution of Compost Phytotoxicity during Municipal Waste and Poultry Manure Composting
    Autorzy:
    Aylaj, Mina
    Adani, Fabrizio
    Powiązania:
    https://bibliotekanauki.pl/articles/24202894.pdf
    Data publikacji:
    2023
    Wydawca:
    Polskie Towarzystwo Inżynierii Ekologicznej
    Tematy:
    composting
    seed germination
    root length
    phytotoxicity
    Beta vulgaris L.
    Solanum lycopersicon L.
    Opis:
    Composting is commonly used for waste management and the evaluation of its quality is important for successful application. Seed germination test is commonly adopted due to its capacity to examine the toxicity level of compost. The seed test is usually evaluated on the final product and the results can vary with the different methods and the type of seed utilized. In this study, the evolution of seed germination tests during the composting process of municipal waste (MSW) mixed with poultry manure (PM) of two species tomato and sugar beet was examined. The impact of compost water extracts on seed germination and plant primary root growth for each sampling was reported. The chemical parametrs were evaluated on the final product. Results show that mixture C1 with a higher amount of municipal waste gave less compost yield than mixture C2. After 35 days of composting, the compost was phytotoxic for tomato and sugar beet seeds. The seeds of the two cultures reacted differently to the same compost. The compost could stimulate sugar beet germination at days 110, 140, 180, 212 and 252. Seed germination of sugar beet was increased and delayed by one day by the compost stabilized and mature as compared with the control.
    Źródło:
    Journal of Ecological Engineering; 2023, 24, 6; 281--293
    2299-8993
    Pojawia się w:
    Journal of Ecological Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
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