Evaluation of fruit anatomy, accumulation and detection of polyphenols in black crowberry (empetrum nigrum) from NW Slovakia
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523646" target="_blank" >RIV/70883521:28110/19:63523646 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43510/19:43917201
Result on the web
<a href="http://journals.pan.pl/dlibra/publication/127744/edition/111461/content" target="_blank" >http://journals.pan.pl/dlibra/publication/127744/edition/111461/content</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.24425/abcsb.2019.127744" target="_blank" >10.24425/abcsb.2019.127744</a>
Alternative languages
Result language
angličtina
Original language name
Evaluation of fruit anatomy, accumulation and detection of polyphenols in black crowberry (empetrum nigrum) from NW Slovakia
Original language description
The aim of our research was to connect the detailed study of fruit anatomy of black crowberry (Empetrum nigrum) with identification and detection of the main non-anthocyanin polyphenolic compounds. Our experimental results showed that the highest accumulation of anthocyanin bodies occurred in mature fruits in outer layers during fruit development. The shape of the anthocyanin bodies was most often globular, spherical, hemispherical and intermediate types were present only occasionally. Mature cells of the gynoecium and pericarp generally contain anthocyanin bodies incorporated inside vacuoles. The observed compounds accumulated in cells were rutin, quercetin and catechins, resveratrol, coumaric, p-coumaric, caffeic, ferulic acids, gale, vanilic, syringe, cinnamic and caffeic acids. These compounds were selected because of their proposed positive effects on health. The analyses of the polyphenolic spectrum showed predominance of ferrulic acid together with gallic acid and catechins with quercetin.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Biologica Cracoviensia Series Botanica
ISSN
0001-5296
e-ISSN
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Volume of the periodical
61
Issue of the periodical within the volume
2
Country of publishing house
PL - POLAND
Number of pages
9
Pages from-to
25-33
UT code for WoS article
000504871600003
EID of the result in the Scopus database
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