Analiza wybranych składników odżywczych w żeńszeniu amerykańskim (Panax quinquefolium L.) uprawianym w Polsce
Brak miniatury
Data
2006
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Politechniki Łódzkiej
Lodz University of Technology. Press
Lodz University of Technology. Press
Abstrakt
W pracy przedstawiono przeprowadzone badania z zakresu analizy wybranych składników odżywczych polskiej uprawy żeńszenia amerykańskiego (Panax quinquefolium L.). Szczególną uwagę zwrócono na analizę zawartości tłuszczu oraz składu kwasów tłuszczowych w różnych częściach żeńszenia pochodzących z różnego okresu wegetacji rośliny.
In this work analysis of conducted researches of selected nutrient components from polish cultivation of American ginseng (Panax quinquefolium L.) was achieved. Plant material used for testing was dried roots and leaves of ginseng sourced from three following seasons of plant vegetation. In the frames of realized researches analysis of total extract, protein contents using Kjeldahl method, mineral elements, fat contents using Soxhlet method and fat acids composition were conducted. Special lookout was turned onto fat content and fat acids composition analysis in leaves and roots of ginseng from different stages of plant vegetation. Dry content and total extract of analyzed material is similar in every parts of ginseng. Differential plant age and analysis of their different parts show no significant influence on extract content and dry residue. Protein content level increased with plant age. This tendency is visible both for roots and leaves of analyzed raw material. Ash and mineral contamination amount decrease with the increasing of the plant vegetation time. Results of conducted analysis show that ginseng is good source of unsaturated fat acids – linoleic and linolenoic acids, which are necessary for correct organism working. Linolenoic acid content has large signification, in respect of his high biological activity. Fat acid from fat gained from ginseng root which is present in highest amount is linoleic acid 18:2 (9, 12), which content is about 60% of determined acids. With age of ginseng, unsaturated and many times unsaturated acids content increased in leaves. It suggest that leaves of American ginseng (Panax quinquefolium L.) can be used as good source of unsaturated fat acids for production of functional food.
In this work analysis of conducted researches of selected nutrient components from polish cultivation of American ginseng (Panax quinquefolium L.) was achieved. Plant material used for testing was dried roots and leaves of ginseng sourced from three following seasons of plant vegetation. In the frames of realized researches analysis of total extract, protein contents using Kjeldahl method, mineral elements, fat contents using Soxhlet method and fat acids composition were conducted. Special lookout was turned onto fat content and fat acids composition analysis in leaves and roots of ginseng from different stages of plant vegetation. Dry content and total extract of analyzed material is similar in every parts of ginseng. Differential plant age and analysis of their different parts show no significant influence on extract content and dry residue. Protein content level increased with plant age. This tendency is visible both for roots and leaves of analyzed raw material. Ash and mineral contamination amount decrease with the increasing of the plant vegetation time. Results of conducted analysis show that ginseng is good source of unsaturated fat acids – linoleic and linolenoic acids, which are necessary for correct organism working. Linolenoic acid content has large signification, in respect of his high biological activity. Fat acid from fat gained from ginseng root which is present in highest amount is linoleic acid 18:2 (9, 12), which content is about 60% of determined acids. With age of ginseng, unsaturated and many times unsaturated acids content increased in leaves. It suggest that leaves of American ginseng (Panax quinquefolium L.) can be used as good source of unsaturated fat acids for production of functional food.
Opis
Słowa kluczowe
żeńszeń amerykański, właściwości żeńszenia, analiza zawartości tłuszczu w żeńszeniu
Cytowanie
Zeszyty Naukowe Politechniki Łódzkiej. Technologia i Chemia Spożywcza, 2006 z.70 s.53-63 sum.