Comparison of tannin concentration in young plants of common and tartary buckwheat | Primerjava koncentracije taninov v mladih ratlinah navadne in tatarske ajde
2010
Gadzo, D, Faculty of Agriculture and Food Science, University of Sarajevo | Djikic, M., Faculty of Agriculture and Food Science, University of Sarajevo | Gavric, T., Faculty of Agriculture and Food Science, University of Sarajevo | Strekelj, P., Ljubljana Univ. (Slovenia). Biotechnical Fac., Agronomy Dept.
The aim of this study was to compare the tannin concentration of young common and tartary buckwheat plants. Tannins are a group of polyphenols, formed as secondary metabolites in plants. Tannins are known as antioxidants and have chemoprotective potential. They occur in many fruits and drinks, such as tea, beer, wine and juices, making them significant in human nutrition. Concentration of tannins was high in upper leaves of tartary buckwheat and in young plants of common buckwheat cv. Bosanka. There are interesting differences between tannin concentration in Bosanka young plants and tartary and Darja buckwheat young plants.
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