Naslov
Content of physiologically active compounds in juice and plant residue of wheat grass (Triticum aestivum L.)

Autori
Lisjak, Miroslav ; Špoljarević, Marija ; Teklić Tihana ; Antolović, Marina ; Kristić, Marija ; Grubišić, Sanja ; Rebekić, Andrijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts / Food Quality and Safety, Health and Nutrition Congress / Kakurinov, Vladimir - Skopje : Consulting and Training Center KEY, 2021, 23-24

ISBN
978-607-4565-15-4

Skup
Congress on Food Quality and Safety, Health and Nutrition (NUTRICON 2021)

Mjesto i datum
Ohrid, Sjeverna Makedonija, 09.06.2021. - 11.06.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ascorbic acid ; chloroplast pigments ; dietary supplement ; phenols ; food quality

Sažetak
Young shoots of wheat (Triticum aestivum L.), called wheat grass, are most often consumed in human and animal nutrition as juice, powder or tablets. It contains numerous phytochemicals that are essential to human such as fatty acids, enzymes and antioxidants. Furthermore, it is a rich source of chlorophyll, vitamins (A, B, B17, C, E, F, and K), minerals (iron, potassium, calcium and magnesium), and unlike wheat grain it doesn't contain gluten. Due to its nutritional value, wheat grass juice has become popular food supplement all over the world. The aim of this study was to determine the differences in the content of total chlorophyll, carotenoids, phenols and vitamin C in the juice and plant residue. Ten varieties of wheat grass (Pipi, Osječka crvenka, Ružica, Eurofit, Divana, Katarina, Janica, Ludwig, SW Maxi and Felix), were sown into the substrate and grown in a fully controlled conditions in growth chamber. On twelfth day after sowing leaves were cut two centimeters above the ground and squeezed. The extracts of juice and plant residue were spectrophotometrically analyzed for the content of chloroplast pigments, ascorbic acid and total phenols. In average for all parameters examined, the plant residue was found to contain more total chlorophyll, carotenoids and vitamin C, while juice was significantly richer in total phenols content. Also, a significant difference in total content of chlorophyll, carotenoids, phenols and vitamin C, was found between the examined varieties of wheat grass. According to the content of physiologically active compounds tested, the juice of variety Ružica and plant residue of variety Divana, showed the highest nutritional value. Oppositely, Felix and Ludwig were two varieties with the poorest nutritional value of both, juice and plant residue. It can be concluded that fresh, whole leaves of wheat grass would be the best to consume, because beside the beneficial phytochemicals, we also ingest plant fibers which are generally lacking in the human diet. In addition, home growers should take care to choose nutritionally high- quality variety for cultivation.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija

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