Fitohemijski profil krtola kao pokazatelj porekla i načina proizvodnje krompira

Abstract

Predmet ove doktorske disertacije je ispitivanje hemijskog sastava krompira u cilju definisanja specifičnih fitohemijskih markera njegovog porekla (sorte) i sistema gajenja (konvencionalni, organski i integralni). Analiziran je statistički značajan broj uzoraka četiri sorte krompira iz tri godine proizvodnje. Određeni su fizičko-hemijski parametari i sadržaj vode. Optimizovan je postupak ekstrakcije polifenola. Spektrofotometrijski je određen ukupan sadržaj polifenola i antioksidativni kapacitet i određen je polifenolni profil primenom metoda tečne hromatografije UHPLC-LTQ OrbiTrap XL i UHPLC-DAD MS/MS. Na osnovu dobijenih rezultata, ekstrakcija 80% metanolom je odabrana kao najbolja metoda ekstrakcije, dok je polifenolni profil ukazao na razdvajanje uzoraka na osnovu sorte krompira, kao i na osnovu dužine vegetacije. Sadržaj vitamina C je određen HPLC metodom i proverena je mogućnost korišćenja ovog parametra kao potencijalnog fitohemijskog markera. Šećerni profil je dobijen primenom HPAEC- PAD, dok je sadržaj makro- i mikroelemenata određen primenom ICP-OES i ICP-QMS metoda. Rezultati ukazuju na to da skrob, kao i šećerne makro i mikrokomponente mogu da se koriste kao indikatori razlika između sistema gajenja, godina proizvodnje, botaničkog porekla i dužine vegetacije krtola. Rezultati elementalne analize ukazuju na to da Ca, Mg i K i mikroelementi Co, Cd i Cr, Mn, Pb i Ni mogu da se koriste kao potencijalni fitohemijski markeri porekla i načina proizvodnje, dok upotreba Fe, Zn, Na i Cu kao indikatora načina proizvodnje nije adekvatna. Ukupan sadržaj rastvorljivih proteina u uzorcima je određen spektrofotometrijski, dok je za definisanje proteinskog profila krtola primenjena SDS elektroforetska analiza. Rezultati ukazuju da se proteinski profil može koristiti za razlikovanje sorti krompira i uzoraka različite dužine vegetacije, ali ne i načina gajenja.

Doktorska disertacija: A. Dramićanin ABSTRACT PHYTOCHEMICAL PROFILE OF TUBERS AS AN INDICATOR OF ORIGIN AND METHOD OF POTATO PRODUCTION The subject of this doctoral dissertation is the examination of the chemical composition of potatoes in order to define specific phytochemical markers of its origin (variety) and cultivation system (conventional, organic, and integral). A statistically significant number of samples of four potato varieties from three years of production was analyzed. Physico-chemical parameters and water content were determined. The polyphenol extraction process was optimized. The total polyphenol content and antioxidant capacity were determined spectrophotometrically and the polyphenolic profile was determined using UHPLC-LTQ OrbiTrap XL and UHPLC-DAD MS/MS methods. Based on the obtained results, extraction with 80% methanol was selected as the best extraction method, while the polyphenolic profile indicated the separation of samples based on potato variety, as well as on ripening time. The content of vitamin C was determined by the HPLC method and the possibility of using this parameter as a potential phytochemical marker was tested. The sugar profile was obtained using HPAEC-PAD, while the content of macro- and microelements was determined using ICP-OES and ICP-QMS methods. The results indicate that starch, as well as sugar macro- and microcomponents can be used as indicators of differences between cultivation systems, year of production, botanical origin, tuber ripening time, and climatic conditions. The results of the elemental analysis indicate that Ca, Mg and K and trace elements Co, Cd, and Cr, Mn, Pb and Ni can be used as potential phytochemical markers of origin and type of production, while the use of Fe, Zn, Na, and Cu as indicators of the type of production is not adequate. The total content of soluble proteins in the samples was determined spectrophotometrically, while SDS electrophoresis was used to define the protein profile of tubers. The results indicate that the protein profile can be used to distinguish potato varieties and samples of different ripening times, but not the method of cultivation.