Utjecaj različitih uzgojnih uvjeta na status kalcija u cikli i radiču

master's thesis

• Title (english): Influence of different production conditions on calcium status in beetroot and chicory
• Author: Ivana Sinković
• Mentor: Marko Petek (mentor)
• Committee member: Marko Petek (predsjednik povjerenstva)
• Committee member: Mirjana Herak Ćustić (član povjerenstva)
• Committee member: Sanja Fabek (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Plant Nutrition); Zagreb
• Defense date and country: 2016-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Povrće predstavlja važan dio prehrane ljudi radi velike hranidbene vrijednosti u sirovom, kuhanom, pečenom ili konzerviranom stanju. Cikla je povrće koje je bogato vitaminima i mineralima te u prehrani ljudi ima veliku biološku i energetsku vrijednost. Uzgaja se zbog zadebljalog korijena te se smatra lijekom za anemiju ili slabokrvnost. Radič se najčešće konzumira kao svježe povrće, međutim gorki okus listova uzrok je relativno rijetke konzumacije. Zahvaljujući spojevima (glikozidi i intibini) koji ovom povrću daju specifičan gorkast okus, ono ima snažno ljekovito djelovanje na organe probavnog sustava i zdravlje u cjelini. Kalcij je jedan od najrasprostranjenijih elemenata na Zemlji, a u ljudskom tijelu je najzastupljeniji mineral. Važan je za održavanje strukture i pH vrijednosti tla te utječe na svojstva protoplazme i propustljivost membrana. Odgovarajuće količine kalcija u ljudskom organizmu mogu ublažiti ili spriječiti mnoge tegobe i bolesti. Njegov nedostatak rezultira krhkim i lomljivim kostima, lošim zubima i noktima te suhom kožom. Dnevna potreba za kalcijem kod odraslih ljudi iznosi oko 800 miligrama. Cilj rada bio je utvrditi količinu kalcija u uzorcima cikle i radiča. Uzorkovano je povrće koje je proizvedeno na konvencionalni i ekološki način. Uzorci biljnog materijala su osušeni na 105 °C, nakon čega su usitnjeni i homogenizirani. Kalcij je nakon digestije s koncentriranom HNO3 i HClO4 u mikrovalnoj peći određen na AAS-u (atomskom apsorpcijskom spektrometru). Suha tvar je određena gravimetrijski sušenjem do konstantne mase. Statistička obrada podataka pratila je model analize varijance (ANOVA) pomoću programa SAS. Najveća količina suhe tvari u cikli (13,44 %) utvrđena je u uzorku koji je uzgojen na ekološki način, dok je kod radiča, najveća količina suhe tvari (7,90 %) utvrđena u uzorku koji je uzgojen na konvencionalan način. Najveće količine kalcija u svježoj tvari utvrđene su u uzorcima koji su uzgojeni na konvencionalan način. Kod cikle, najveća vrijednost kalcija iznosi 23,63 mg Ca 100 g-1 svježe tvari, a kod radiča 46,64 mg Ca 100 g-1 svježe tvari.

Abstract (english)

Vegetable represents an important part of the human nutrition because of its great nutritional value of raw, cooked, baked or preserved state. Beetroot is rich in vitamins and minerals and in human nutrition has a great biological and energetic value. It is produced because of thickened root and is considered as a medicine for anemia. Chicory is usually consumed as a fresh vegetable, however the bitter taste of chicory leaves cause its relatively rare consumption. Thanks to the compounds (glycosides and intibini) that to this vegetable give a specific bitter taste, it has a powerful healing effect on the organs of the digestive system and health in general. Calcium is one of the most common elements on Earth, and the human body's most abundant mineral. It is important to maintain the structure and pH value of the soil and affects the properties of protoplasm and membrane permeability. Adequate amounts of calcium in the human body can alleviate or prevent many ailments and diseases. His lack of results in breakable and brittle bones, bad teeth and nails and dry skin. Daily need for calcium among adults is about 800 miligrams. The aim of this research was to determine the calcium content in samples of beetroot and chicory. Sampled vegetables were produced in a conventional and organic way. Samples of plant material were dried on 105 °C and after that crushed and homogenised. After the digestion with concentrated HNO3 and HClO4 in microwave owen, calcium was determined on a AAS (atomic absorption spectrometer). Dry matter is determined by gravimetry, drying until the constant mass. Statistical data analysis has followed a model of variance analysis (ANOVA) with a programme SAS. The highest dry matter content in beetroot (13.44 %) was determined in a sample grown in an ecological way, while the highest dry matter content in chicory (7.90 %) was determined in a sample grown in a conventional way. The highest calcium content in fresh matter was determined in samples grown in a conventional way. In beetroot, the highest calcium content was 23.63 mg Ca 100 g-1 fresh matter, and chicory 46.64 mg Ca 100 g-1 fresh matter.

• Keywords: povrće; minerali; dnevna potreba
• Keywords (english): daily need; minerals; vegetables
• Language: croatian
• URN:NBN: urn:nbn:hr:204:286781
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2016-10-14 07:59:03