Influence of agroecological factors on the nettle biochemical content | Agroekoloģisko faktoru ietekme uz nātru bioķīmisko sastāvu
2020
Zeipina, S., Latvia Univ. of Life Sciences and Technologies, Cerini, Krimuna Parish, Dobele Municipality (Latvia). Inst. of Horticulture | Lepse, L., Latvian State Forest Research Inst. Silava, Salaspils (Latvia) | Alsina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture
All parts of nettle plants are usable; therefore nettle is widely used in medicine, biodynamic agriculture, food, and pharmacy and textile industry. Nettle leaves contain natural antioxidants, vitamins, minerals and others biological active compounds. Chemical components in plants depend on different factors as environmental conditions, plant age, plant form and parts, harvest time, age of plantation etc. Stinging nettle has a long history of use in the folk medicine. The further described experiments were carried out to clarify the effect of growing and harvesting technology on the biochemical value of four different nettle clones. The experiments were arranged in strongly altered by cultivation soil in the Institute of Horticulture. Root stolons of Urtica dioica L. were collected in Pure village and planted in autumn of 2013 with two basic fertilization variants: without fertilisation (control) and fertilized with peat/manure compost 4 kg mE–2 . Root stolons were planted in double row planting beds. Nettles were planted in 4 replicates; the total area of each experimental plot was 3 square m. Yield was harvested in the period 2015–2017 in two harvesting schemes: 1) two times per season, when shoots were 10–15 cm long and 2) four times per season, when shoots were is less than 10 cm long. Biochemical analyses of plants were performed for every harvest. A significant difference in biochemical composition was observed for all biochemical components, in most cases to all experiment factors (year, clone, harvest time, fertilization). Chlorophylls content ranged between 168–257 mg 100 g E–1 fresh mass, carotenoids – 43–54 mg 100 g E–1 fresh mass, anthocyanin – 0.7–3.7 mg 100 gE–1 fresh mass, ascorbic acid – 154–271 mg 100 gE–1 fresh mass, phenols – 264–425 mg GAE 100 gE–1 fresh mass and antiradical activity ranged between 28–45%.
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