Assessment of nutritional value of Lonicera kamtschatica and Lonicera edulis berries using fuzzy clustering method II | Hodnotenie nutričnej hodnoty bobúľ Lonicera kamtschatica a Lonicera edulis metódou fuzzy zhlukovej analýzy II

The aim of the second part of the articles dealing with nutritional value of the edible honeysuckle was to study the content of mineral matters - magnesium, phosphorus, calcium, natrium, and potassium in relation to all evaluated nutrients. The effect of species and irrigation regime on accumulation of mineral matters was determined. Apart from this analysis the paper gives a summary of all evaluated nutrients together. The results of chemical composition of berries were processed by the method of fuzzy c-means clustering, with the aim to find out similarities or dissimilarities between 4 variants - Lonicera kamtschatica without irrigation, Lonicera kamtschatica with irrigation, Lonicera edulis without irrigation, and Lonicera edulis with irrigation. Fuzzy c-means clustering identified significant differences between the species Lonicera kamtschatica and Lonicera edulis and no differences between the irrigated and non-irrigated variants of these species in phosphorus and potassium content. In case of magnesium, fuzzy clustering separated only the non-irrigated variants of Lonicera kamtschatica and Lonicera edulis into two individual clusters, while their irrigated variants belonged to both clusters by the same degree. In respect of calcium fuzzy clustering, the irrigated and non-irrigated variants of Lonicera kamtschatica differed from the non-irrigated variant of Lonicera edulis. Irrigated variant of Lonicera edulis is more similar to the first cluster created by Lonicera kamtschatica. In respect of natrium content there are distinguishable only Lonicera edulis without irrigation and the irrigated variant of Lonicera kamtschatica. The evaluation of all nutrients together pointed on the dissimilarity between Lonicera kamtschatica and Lonicera edulis and no significant evidence of irrigation in term of nutritional value formation.