COWSLIP (PRIMULA VERIS L.) CHEMICAL COMPOSITION DEPENDENCE ON THE SOIL PROPERTIES

Authors

  • Aurelija Paulauskienė Vytautas Magnus University
  • Živilė Tarasevičienė Vytautas Magnus University

DOI:

https://doi.org/10.15544/RD.2021.006

Keywords:

Key words: chemical composition, perennial plants, soil.

Abstract

It is known that perennial herbaceous plants growing in harsh conditions in unfertilized soils accumulate large amounts of valuable substances. The aim of the study was to investigate the main chemical composition of wild growth cowslip (Primula veris L.) leaves and inflorescences. Plants samples were collected in April–May of 2019 in different regions of Lithuania (area No. 1 and area No. 2). The plant samples were analyzed immediately after harvesting. Dry matter, soluble solids, ascorbic acid content, titratable acidity was determined by standard methods. Total carotenoid content, chlorophyll a, and b were analyzed by spectrophotometer. The total phenolic content was established by using the Folin–Ciocalteu reagent. The amount of crude ash was determined by the dry burning of samples at a temperature of 500 °C. Phosphorus was measured photometrically, calcium content was established according to Commission Directive. The potassium was determined by flame photometry, magnesium, iron, copper, manganese, zinc, and boron contents were identified by atomic absorption spectrophotometry. The results were analyzed by using a two-way analysis of variance. Our research data analysis showed the different chemical compositions of cowslip samples collected from different areas. Higher amounts of dry matter, ascorbic acid, chlorophyll a and b, total carotenoids, and total phenolics were found in the plants from area No. 1. In the plants from area No. 2 were established higher content of crude ash. The amounts of mineral elements in plants varied unequally. The correlations showed the dependence of the chemical composition of cowslip aerial parts on the soil composition.

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Published

2022-01-25

Issue

Section

Agro-innovations and Food Technologies