Effect of Microbial Fermentation and Heat on Phenolic Compounds in Buckwheat Straw and Alkaloids in Poppy Capsules
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F25%3A00642853" target="_blank" >RIV/86652079:_____/25:00642853 - isvavai.cz</a>
Výsledek na webu
<a href="https://pubs.acs.org/doi/10.1021/acsagscitech.5c00342?goto=articleMetrics&ref=pdf" target="_blank" >https://pubs.acs.org/doi/10.1021/acsagscitech.5c00342?goto=articleMetrics&ref=pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1021/acsagscitech.5c00342" target="_blank" >10.1021/acsagscitech.5c00342</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of Microbial Fermentation and Heat on Phenolic Compounds in Buckwheat Straw and Alkaloids in Poppy Capsules
Popis výsledku v původním jazyce
The aim of this study was to verify the effect of fermentation by Neurospora intermedia or Aspergillus niger on the content of flavonoids in buckwheat straw and alkaloids in poppy capsules in comparison with heat treatment and autoclaving. Stems of buckwheat (Fagopyrum esculentum) and capsules of poppy (Papaver somniferum ) were heated at 200 degrees C for 20 min, autoclaved at 121 degrees C for 20 min, or fermented with A. niger or N. intermedia for 3, 6, and 9 days. The alkaloids in poppy (morphine, narcotoline, noscapine, codeine, thebaine, narceine, and papaverine) and flavonoids in buckwheat (rutin, isoquercitrin, quercetin rhamnosyl galactoside, and hyperoside) were identified and quantified by HPLC and LC-MS. Autoclaving poppy capsules significantly increased the content of morphine, thebaine, and codeine. Fermentation of capsules with the fungus N. intermedia significantly increased the content of narceine. Nine-day cultivation of buckwheat straw with A. niger completely reduced the content of all studied flavonoids.
Název v anglickém jazyce
Effect of Microbial Fermentation and Heat on Phenolic Compounds in Buckwheat Straw and Alkaloids in Poppy Capsules
Popis výsledku anglicky
The aim of this study was to verify the effect of fermentation by Neurospora intermedia or Aspergillus niger on the content of flavonoids in buckwheat straw and alkaloids in poppy capsules in comparison with heat treatment and autoclaving. Stems of buckwheat (Fagopyrum esculentum) and capsules of poppy (Papaver somniferum ) were heated at 200 degrees C for 20 min, autoclaved at 121 degrees C for 20 min, or fermented with A. niger or N. intermedia for 3, 6, and 9 days. The alkaloids in poppy (morphine, narcotoline, noscapine, codeine, thebaine, narceine, and papaverine) and flavonoids in buckwheat (rutin, isoquercitrin, quercetin rhamnosyl galactoside, and hyperoside) were identified and quantified by HPLC and LC-MS. Autoclaving poppy capsules significantly increased the content of morphine, thebaine, and codeine. Fermentation of capsules with the fungus N. intermedia significantly increased the content of narceine. Nine-day cultivation of buckwheat straw with A. niger completely reduced the content of all studied flavonoids.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40101 - Agriculture
Návaznosti výsledku
Projekt
<a href="/cs/project/EH22_008%2F0004635" target="_blank" >EH22_008/0004635: AdAgriF - Pokročilé metody redukce emisí a sekvestrace skleníkových plynů v zemědělské a lesní krajině pro mitigaci změny klimatu</a><br>
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
ACS Agricultural Science & Technology
ISSN
2692-1952
e-ISSN
2692-1952
Svazek periodika
5
Číslo periodika v rámci svazku
12
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
8
Strana od-do
2393-2400
Kód UT WoS článku
001619516400001
EID výsledku v databázi Scopus
2-s2.0-105024887201