ana cvetanovska | Ss. Cyril and Methodius University in Skopje, Republic of Macedonia (original) (raw)
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Phenols are secondary biomolecules, which in their structure contain an aromatic ring attached to... more Phenols are secondary biomolecules, which in their structure contain an aromatic ring attached to one or more substituents, such as flavonoids, which are one of the largest class plant phenols. Phenolic compounds participate in biochemical processes that are important for the protection of plants against infections caused by fungi and viruses, mechanical damage, regulation of metabolism, and more. Phenolic compounds are oxidized by phenol oxidases to quinones, by releasing hydrogen and thus directly participating in the exchange of matter. The intensity of the biosynthesis of phenolic compounds increases after plant infection with pathogenic microorganisms. Therefore, the amount of total phenolic in plants can be used as biochemical parameter and indicator in the selection of plants for resistance to fungi, bacteria and viruses. Phenolic compounds are intensively synthesized in mechanical damage to plants, whereby they build protective film with active condensation in damaged areas. In this way they prevent cell wall degradation in infections caused by the necrotropic pathogens that destroy the cells in order to build their colonies on the dead tissues. This paper presents the results of the research on the determination of the total phenols determined in three regions of the Republic of Macedonia in a total of 20 different locations. The content of the total phenols in the dry plant material of alfalfa in three mowings was determined by routine method in Folin-Ciocalteu (1927). The quantitative determination of total phenols in the plant ethanol extract was performed spectrophotometrically at a wavelength of 765nm.
The Journal "Agriculture and Forestry", 2015
During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experime... more During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experimental plots were set with oriental tobacco type Prilep (variety P-66),type Jaka (variety Jk-125/3) and type Basma (variety Basma-82). Nicotiana tabacum L. which is the subject of biochemical-technological analysis is an important crop spread widely in the world. The research results indicate negative correlation of the fermentation processes and the proportion of carbohydrates, which contributes the decrease of tobacco quality. Increased hydrolysis due to prolonged fermentation causes significant reduction in the catalase activity. Nevertheless, the concentration of H 2 O 2 converted into nontoxic products (H 2 O and oxygen) is depended upon the duration and the conditions of the fermentation processes. Proteins and nitrogen in fermented material increased over prolonged fermentation. This study confirms that prolonged period of fermentation of tobacco raw reduces the quality of oriental tobacco.
IOSR Journal of Pharmacy (IOSRPHR), 2014
Capsicum annum L, or hot peppers are unique among the plant species, because of their ability to ... more Capsicum annum L, or hot peppers are unique among the plant species, because of their ability to synthesize capsaicin. Capsaicin is an alkaloid which has been known for its analgesic, antireumatic, antiseptic, antidiabetic and few more pharmacological properties. Its antioxidative potential is also a subject of many experiments, in the last few years. The aim of this study is to examine the antioxidant potential of capsaicin and capsicum oleoresins produced from Capsicum sp. cultivated in R. of Macedonia. This experiment comprises four different genotypes of Capsicum annuum L., which were used for obtaining ethanolic oleoresins. Their antioxidant potential was measured and compared to the antioxidative potential of the pure capsaicin standards. As a method for measuring the total antioxidant capacity was used FRAP (Ferric reducing antioxidant potential) method. This is a simple photometric method for estimation of in vitro antioxidative potential which is expressed as µmol/L Fe 2+. The results from this study are showing a very good correlation between antioxidant potential of capsaicin and capsicum oleoresins. This confirms that antioxidative potential of hot peppers does not come only from the vitamins and phenolic compounds in them, but capsaicinoids are also included.
The Journal "Agriculture and Forestry", Sep 30, 2015
During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experime... more During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experimental plots were set with oriental tobacco type Prilep (variety P-66),type Jaka (variety Jk-125/3) and type Basma (variety Basma-82). Nicotiana tabacum L. which is the subject of biochemical-technological analysis is an important crop spread widely in the world. The research results indicate negative correlation of the fermentation processes and the proportion of carbohydrates, which contributes the decrease of tobacco quality. Increased hydrolysis due to prolonged fermentation causes significant reduction in the catalase activity. Nevertheless, the concentration of H 2 O 2 converted into nontoxic products (H 2 O and oxygen) is depended upon the duration and the conditions of the fermentation processes. Proteins and nitrogen in fermented material increased over prolonged fermentation. This study confirms that prolonged period of fermentation of tobacco raw reduces the quality of oriental tobacco.
Phenols are secondary biomolecules, which in their structure contain an aromatic ring attached to... more Phenols are secondary biomolecules, which in their structure contain an aromatic ring attached to one or more substituents, such as flavonoids, which are one of the largest class plant phenols. Phenolic compounds participate in biochemical processes that are important for the protection of plants against infections caused by fungi and viruses, mechanical damage, regulation of metabolism, and more. Phenolic compounds are oxidized by phenol oxidases to quinones, by releasing hydrogen and thus directly participating in the exchange of matter. The intensity of the biosynthesis of phenolic compounds increases after plant infection with pathogenic microorganisms. Therefore, the amount of total phenolic in plants can be used as biochemical parameter and indicator in the selection of plants for resistance to fungi, bacteria and viruses. Phenolic compounds are intensively synthesized in mechanical damage to plants, whereby they build protective film with active condensation in damaged areas. In this way they prevent cell wall degradation in infections caused by the necrotropic pathogens that destroy the cells in order to build their colonies on the dead tissues. This paper presents the results of the research on the determination of the total phenols determined in three regions of the Republic of Macedonia in a total of 20 different locations. The content of the total phenols in the dry plant material of alfalfa in three mowings was determined by routine method in Folin-Ciocalteu (1927). The quantitative determination of total phenols in the plant ethanol extract was performed spectrophotometrically at a wavelength of 765nm.
The Journal "Agriculture and Forestry", 2015
During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experime... more During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experimental plots were set with oriental tobacco type Prilep (variety P-66),type Jaka (variety Jk-125/3) and type Basma (variety Basma-82). Nicotiana tabacum L. which is the subject of biochemical-technological analysis is an important crop spread widely in the world. The research results indicate negative correlation of the fermentation processes and the proportion of carbohydrates, which contributes the decrease of tobacco quality. Increased hydrolysis due to prolonged fermentation causes significant reduction in the catalase activity. Nevertheless, the concentration of H 2 O 2 converted into nontoxic products (H 2 O and oxygen) is depended upon the duration and the conditions of the fermentation processes. Proteins and nitrogen in fermented material increased over prolonged fermentation. This study confirms that prolonged period of fermentation of tobacco raw reduces the quality of oriental tobacco.
IOSR Journal of Pharmacy (IOSRPHR), 2014
Capsicum annum L, or hot peppers are unique among the plant species, because of their ability to ... more Capsicum annum L, or hot peppers are unique among the plant species, because of their ability to synthesize capsaicin. Capsaicin is an alkaloid which has been known for its analgesic, antireumatic, antiseptic, antidiabetic and few more pharmacological properties. Its antioxidative potential is also a subject of many experiments, in the last few years. The aim of this study is to examine the antioxidant potential of capsaicin and capsicum oleoresins produced from Capsicum sp. cultivated in R. of Macedonia. This experiment comprises four different genotypes of Capsicum annuum L., which were used for obtaining ethanolic oleoresins. Their antioxidant potential was measured and compared to the antioxidative potential of the pure capsaicin standards. As a method for measuring the total antioxidant capacity was used FRAP (Ferric reducing antioxidant potential) method. This is a simple photometric method for estimation of in vitro antioxidative potential which is expressed as µmol/L Fe 2+. The results from this study are showing a very good correlation between antioxidant potential of capsaicin and capsicum oleoresins. This confirms that antioxidative potential of hot peppers does not come only from the vitamins and phenolic compounds in them, but capsaicinoids are also included.
The Journal "Agriculture and Forestry", Sep 30, 2015
During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experime... more During 2011 and 2012, on the experienced field of Scientific Tobacco Institute in Prilep experimental plots were set with oriental tobacco type Prilep (variety P-66),type Jaka (variety Jk-125/3) and type Basma (variety Basma-82). Nicotiana tabacum L. which is the subject of biochemical-technological analysis is an important crop spread widely in the world. The research results indicate negative correlation of the fermentation processes and the proportion of carbohydrates, which contributes the decrease of tobacco quality. Increased hydrolysis due to prolonged fermentation causes significant reduction in the catalase activity. Nevertheless, the concentration of H 2 O 2 converted into nontoxic products (H 2 O and oxygen) is depended upon the duration and the conditions of the fermentation processes. Proteins and nitrogen in fermented material increased over prolonged fermentation. This study confirms that prolonged period of fermentation of tobacco raw reduces the quality of oriental tobacco.