Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions
Samo za registrovane korisnike
2018
Autori
Dramićanin, Aleksandra M.Andrić, Filip
Poštić, Dobrivoj Z.
Momirović, Nebojša M.
Milojković-Opsenica, Dušanka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This research proposes a new way of tracing differences between potato cultivation systems, botanical origin, and climate conditions by using sugar profiles. A set of 90 potato tubers of four varieties with different ripening times, cultivated in three types of agricultural systems: conventional (C), integral (I), and organic (0) were characterized based on sugar profiles of their bulk and peel. A total of nineteen sugars were quantified. In order to determine the source of variation among the types of production, the years of production and varieties, multivariate analysis of variance (MANOVA) was conducted. The results indicated that starch may be considered an important indicator of the type of production, botanical origin, and ripening time. Additionally, the analyses showed that sugar macro and microcomponents such as fructose, glucose, saccharose, sorbitol, trehalose, arabinose, turanose and maltose were the main factors for the differentiation of production types, production yea...rs and botanical origin of potato.
Ključne reči:
Food analysis / Food composition / Potato / Organic production / Conventional production / Integral production / Sugar profile / Starch / MANOVAIzvor:
Journal of Food Composition and Analysis, 2018, 72, 57-65Izdavač:
- Academic Press Inc Elsevier Science, San Diego
Finansiranje / projekti:
- Korelacija strukture i osobina prirodnih i sintetičkih molekula i njihovih kompleksa sa metalima (RS-MESTD-Basic Research (BR or ON)-172017)
Napomena:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/2952
DOI: 10.1016/j.jfca.2018.06.005
ISSN: 0889-1575
WoS: 000441488000008
Scopus: 2-s2.0-85048716720
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Dramićanin, Aleksandra M. AU - Andrić, Filip AU - Poštić, Dobrivoj Z. AU - Momirović, Nebojša M. AU - Milojković-Opsenica, Dušanka PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2199 AB - This research proposes a new way of tracing differences between potato cultivation systems, botanical origin, and climate conditions by using sugar profiles. A set of 90 potato tubers of four varieties with different ripening times, cultivated in three types of agricultural systems: conventional (C), integral (I), and organic (0) were characterized based on sugar profiles of their bulk and peel. A total of nineteen sugars were quantified. In order to determine the source of variation among the types of production, the years of production and varieties, multivariate analysis of variance (MANOVA) was conducted. The results indicated that starch may be considered an important indicator of the type of production, botanical origin, and ripening time. Additionally, the analyses showed that sugar macro and microcomponents such as fructose, glucose, saccharose, sorbitol, trehalose, arabinose, turanose and maltose were the main factors for the differentiation of production types, production years and botanical origin of potato. PB - Academic Press Inc Elsevier Science, San Diego T2 - Journal of Food Composition and Analysis T1 - Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions VL - 72 SP - 57 EP - 65 DO - 10.1016/j.jfca.2018.06.005 ER -
@article{ author = "Dramićanin, Aleksandra M. and Andrić, Filip and Poštić, Dobrivoj Z. and Momirović, Nebojša M. and Milojković-Opsenica, Dušanka", year = "2018", abstract = "This research proposes a new way of tracing differences between potato cultivation systems, botanical origin, and climate conditions by using sugar profiles. A set of 90 potato tubers of four varieties with different ripening times, cultivated in three types of agricultural systems: conventional (C), integral (I), and organic (0) were characterized based on sugar profiles of their bulk and peel. A total of nineteen sugars were quantified. In order to determine the source of variation among the types of production, the years of production and varieties, multivariate analysis of variance (MANOVA) was conducted. The results indicated that starch may be considered an important indicator of the type of production, botanical origin, and ripening time. Additionally, the analyses showed that sugar macro and microcomponents such as fructose, glucose, saccharose, sorbitol, trehalose, arabinose, turanose and maltose were the main factors for the differentiation of production types, production years and botanical origin of potato.", publisher = "Academic Press Inc Elsevier Science, San Diego", journal = "Journal of Food Composition and Analysis", title = "Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions", volume = "72", pages = "57-65", doi = "10.1016/j.jfca.2018.06.005" }
Dramićanin, A. M., Andrić, F., Poštić, D. Z., Momirović, N. M.,& Milojković-Opsenica, D.. (2018). Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions. in Journal of Food Composition and Analysis Academic Press Inc Elsevier Science, San Diego., 72, 57-65. https://doi.org/10.1016/j.jfca.2018.06.005
Dramićanin AM, Andrić F, Poštić DZ, Momirović NM, Milojković-Opsenica D. Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions. in Journal of Food Composition and Analysis. 2018;72:57-65. doi:10.1016/j.jfca.2018.06.005 .
Dramićanin, Aleksandra M., Andrić, Filip, Poštić, Dobrivoj Z., Momirović, Nebojša M., Milojković-Opsenica, Dušanka, "Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions" in Journal of Food Composition and Analysis, 72 (2018):57-65, https://doi.org/10.1016/j.jfca.2018.06.005 . .