Intraspecific variability of yarrow (Achillea millefolium L. s.l.) in respect of developmental and chemical traits

• Autorzy: Baczek K. , Kosakowska O. , Przybyl J.L. , Kuzma P. , Ejdys M. , Obiedzinski M. , Weglarz Z.

Warianty tytułu

PL

Zróżnicowanie wewnątrzgatunkowe krwawnika (Achillea millefolium L. s.l.) pod kątem cech rozwojowych i chemicznych

• Języki publikacji: EN

Abstrakty

EN

The aim of study was to determine the variability of 20 yarrow populations introduced into ex situ conditions, in respect of selected developmental traits as well as content and composition of biologically active compounds (essential oil, tannins, flavonoids and phenolic acids). Field experiment was established at the Experimental Station, Department of Vegetable and Medicinal Plants. Morphological observations and harvest of raw material were carried out in the second year of plant vegetation, at the beginning of blooming. Investigated populations differed significantly in respect of developmental features as well as content and composition of identified compounds. The highest differences among the populations concerned fresh mass of herb (0.46–1.79 kg per plant), number of shoots per m2 (64–243) and length of the longest internode (42–158 mm). Total content of essential oil ranged from 0.10 to 1.00%. Among 24 identified compounds β-pinene, 1,8-cineole, terpinene-4-ol, nerolidol and chamazulene were the dominants. According to content of these compounds, three chemotypes were distinguished within investigated populations, i.e.: β-pinene, β-pinene + chamazulene and 1,8-cineole type. Content of tannins ranged from 0.38 to 0.90%. Four flavonoids were identified and apigenin 7-glucoside was present in the highest amount (from 9.87 to 475.21 mg × 100 g-1), while the highest differences between populations concerned the content of luteolin-3’,7-diglucoside. Within phenolic acids, three compounds (caffeic acid derivatives) were identified. Rosmarinic acid was the dominant one (75.64–660.54 mg × 100 g-1), while cichoric acid differentiated investigated populations the most.

PL

Celem pracy było określenie zakresu zróżnicowania 20 populacji krwawnika rosnących w warunkach ex situ, pod kątem wybranych cech rozwojowych oraz zawartości i składu chemicznego związków biologicznie czynnych (olejku eterycznego, garbników, flawonoidów i kwasów fenolowych). Eksperyment założono na polu doświadczalnym Katedry Roślin Warzywnych i Leczniczych. Obserwacje morfologiczne oraz zbiór surowca przeprowadzono w drugim roku wegetacji roślin, na początku kwitnienia. Badane populacje różniły się istotnie pod względem cech rozwojowych oraz zawartości i składu analizowanych związków aktywnych. Cechami najbardziej różnicującymi populacje były: świeża masa ziela (0,46–1,79 kg z rośliny), liczba pędów na m2 (64–243) oraz długość najdłuższego międzywęźla (42–158 mm). Zawartość olejku eterycznego wahała się od 0,10 do 1,00%. Spośród 24 zidentyfikowanych związków β-pinen, 1,8-cineol, terpinen-4-ol, nerolidol i chamazulen były dominujące. Biorąc pod uwagę te składniki, wśród badanych populacji wyróżniono 3 następujące chemotypy: β-pinen, β-pinen + chamazulen i 1,8-cineol. Zawartość garbników wynosiła od 0,38 do 0,90%. W obrębie flawonoidów zidentyfikowano 4 związki, przy czym w największej ilości obecny był 7-glukozyd apigeniny (9,87–475,21 mg × 100 g-1), podczas gdy związkiem najbardziej różnicującym populacje był 3’,7-diglukozyd luteoliny. Wśród kwasów fenolowych zidentyfikowano 3 związki, tj. pochodne kwasu kawowego. Dominował tu kwas rozmarynowy (75,64–660,54 mg × 100 g-1), a kwas cykoriowy różnicował populacje w najwyższym stopniu.

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2015
• Tom: 61
• Numer: 3
• Opis fizyczny: p.37-52,ref.

Twórcy

autor

Baczek K.

• Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Kosakowska O.

• Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Przybyl J.L.

• Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Kuzma P.

• Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Ejdys M.

• Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Obiedzinski M.

• Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

autor

Weglarz Z.

• Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Warsaw University of Life Sciences - SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland

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