Ajda: Razlika med redakcijama

Izbrisana vsebina Dodana vsebina
preureditev fotk, pp tabele
Vrstica 1:
{{drugipomeni2|Ajda}}
{{zapomen|narodnozabavni ansambel|Ansambel Ajda}}
{{Taksonomka
| color = lightgreen
| name = Navadna ajda
| image = Illustration_Fagopyrum_esculentum0Fagopyrum esculentum1.jpg
| image_width = 200px240px
|image_caption = cvetoča ajda
| regnum = [[Plantae]] (rastline)
| divisio = [[Magnoliophyta]] (kritosemenke)
Vrstica 15 ⟶ 16:
| binomial_authority = [[Conrad Moench|Moench]]
}}
[[Slika:Illustration_Fagopyrum_esculentum0.jpg|thumb|right|200px|]]
{{zapomen|narodnozabavni ansambel|Ansambel Ajda}}
'''Navadna ajda''' ([[Znanstvena klasifikacija živih bitij|znanstveno ime]] '''''Fagopyrum esculentum''''') je [[rastlina]] iz [[rod (biologija)|rodu]] ''[[Fagopyrum]]'' (ki ga včasih obravnavamo skupaj z rodom ''[[Polygonum]]'') iz družine [[Polygonaceae]]. V istem rodu je tudi [[tatarska ajda]] oz. nora ajda (''F. tartaricum'' Gaertn). Uvrščamo jo med [[žito|žita]], čeprav botanično ne spada med [[trava|trave]] (''Poaceae''), kamor spada večina ostalih žit.
 
[[Slika:Fagopyrum esculentum1.jpg|thumb|left|200px|Cvetoča ajda]]
 
Ime ''ajda'' je prevzeto iz staronemškega ''Heiden'', ki je v zvezi z nem. ''Heide'' 'ajd, pogan'. Žitarica je tako poimenovana, ker so jo v [[12. stoletje|12. stoletju]] iz poganskih krajev ter [[Kitajska|Kitajske]] v Evropo prinesli [[križar]]ji. <ref>Snoj, Marko. 2003. Slovenski etimološki slovar. 2., pregledana in dopolnjena izd. Ljubljana: Modrijan. Str. 6.</ref> Latinsko ime ''Fagopyrum'' in angleško ime ''buckwheat'' pomeni »bukovo žito« in pove, da so njeni trikotni plodovi podobni [[bukev|bukovim]].
Vrstica 38 ⟶ 37:
 
{| class="wikitable"
|colspan="100%" align="center" {{bgcolor-blue}}| Seme
| valign="top" | '''<font size="+1">Seme</font>'''
|-
| valign="top" | '''Škrob'''
| valign="top"[[Škrob]] || 71–78% v [[kaša|kaši]]<br />
70–91% v različnih tipih moke.<ref>{{cite journal| author=Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K.| title=Nutrient content in buckwheat milling fractions| journal=Cereal Chemistry| volume=81| issue=2| pages=172–176| year=2004| doi = 10.1094/CCHEM.2004.81.2.172}}</ref><ref>{{cite journal| author=Skrabanja V, Laerke HN, Kreft I| title=Effects of hydrothermal processing of buckwheat (Fagopyrum esculentum Moench) groats on starch enzymatic availability in vitro and in vivo in rats| journal=Journal of Cereal Science| volume=28| issue=2| pages=209–214| month=September | year=1998| doi = 10.1006/jcrs.1998.020}}</ref><ref>{{cite journal| author=Skrabanja V, Elmstahl HGML, Kreft I, Bjorck IME| title=Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo| journal=Journal of Agricultural and Food Chemistry| volume=49| issue=1| pages=490–496| month=January | year=2001| doi=10.1021/jf000779w| pmid=11170616}}</ref><br />
70–91% v različnih tipih moke.<ref>{{cite journal
[[Škrob]] je sestavljen iz 25% [[amiloza|amiloze]] in 75% [[amilopektin]]a.
| author=Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K.
<br />V odvisnosti od načina toplotne obdelave (kuhanja) lahko vsebuje od 7 do 37% rezistentnega škroba.
| title=Nutrient content in buckwheat milling fractions
|-
| journal=Cereal Chemistry
| [[Beljakovine]]|| 18% z biološko vrednostjo nad 90%.<ref>{{cite journal| author=Eggum BO, Kreft I, Javornik B| title=Chemical-Composition and Protein-Quality of Buckwheat (Fagopyrum esculentum Moench)| journal=Qualitas Plantarum-Plant Foods for Human Nutritio| volume=30| issue=3-4| pages=175–179| year=1980| doi=10.1007/BF01094020}}</ref>
| volume=81
Visoka biološka vrednost je posledica velike vsebnosti [[esencielna aminokislina|esencielnih aminokilin]]<ref>[http://www.agmrc.org/commodities__products/specialty_crops/buckwheat_profile.cfm Buckwheat Profile<!-- Bot generated title -->]</ref>, posebno [[lizin]]a, [[treonin]]a, [[triptofan]]a in [[žveplo]] vsebujočih aminokislin [[cistein]]a in [[metionin]]a.<ref>{{cite journal| author=Bonafaccia G, Marocchini M, Kreft I| title=Composition and technological properties of the flour and bran from common and tartary buckwheat| journal=Food Chemistry| volume=80| issue=1| pages=9–15| year=2003| doi = 10.1016/S0308-8146(02)00228-5}}</ref>
| issue=2
|-
| pages=172–176
| [[Minerali]]|| Vsebuje veliko [[železo|železa]] (60–100 [[ppm]]), [[cink]]a (20–30 ppm) in [[selen]]a (20–50 ppb).<ref>{{cite journal| author=S. Ikeda, Y. Yamashita and I. Kreft| title=Essential mineral composition of buckwheat flour fractions| journal=Fagopyrum| volume=17| year=2000| pages=57–61}}</ref><ref>{{cite journal| author=Bonafaccia, L. Gambelli, N. Fabjan and I. Kreft| title=Trace elements in flour and bran from common and tartary buckwheat| journal=Food Chemistry| volume=83| issue=1| month=October | year=2003| pages=1–5| doi = 10.1016/S0308-8146(03)00228-0}}</ref>
| year=2004
|-
| doi = 10.1094/CCHEM.2004.81.2.172
| [[Antioksidant]]i|| 10–200 ppm [[rutin]]a in 0,1–2% [[tannin]]a<ref>{{cite journal| author=Kreft S, Knapp M, Kreft I| title=Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis| journal=Journal of Agricultural and Food Chemistry| volume=47| issue=11| pages=4649–4652| month=November | year=1999| doi = 10.1021/jf990186p| pmid=10552865}}</ref>
}}</ref><ref>{{cite journal
|-
| author=Skrabanja V, Laerke HN, Kreft I
| Aromatične snovi|| [[Salicilaldehid]] (2-hidroksibenzaldehid) so identificirali kot najbolj značilno sestavino ajdovega vonja<ref>{{cite journal| author=Janes D, Kreft S| title=Salicylaldehyde is a characteristic aroma component of buckwheat groats| journal=Food Chemistry| volume=109| issue=2| pages=293–298| year=2008| doi=10.1016/j.foodchem.2007.12.032}}</ref>. [[2,5-dimetil-4-hidroksi-3(2H)-furanon]], [[(E,E)-2,4-dekadienal]], [[fenilacetaldehid]], [[2-metoksi-4-vinilfenol]], [[2-Nonenal|(E)-2-nonenal]], [[dekanal]] in [[heksanal]] prav tako prispevajo k vonju. Vsi imajo [[vrednost aktivnosti vonja]] nad 50<ref>{{cite journal| author=Janes D, Kantar D, Kreft S, Prosen H| title=Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS| journal=Food Chemistry| volume=112| issue=1| pages=120–124 | date=1. January 2009| doi=10.1016/j.foodchem.2008.05.048}}</ref>.
| title=Effects of hydrothermal processing of buckwheat (Fagopyrum esculentum Moench) groats on starch enzymatic availability in vitro and in vivo in rats
|-
| journal=Journal of Cereal Science
|colspan="100%" align="center" {{bgcolor-blue}} | Zel
| volume=28
|-
| issue=2
| [[Antioksidant]]i|| 1–10% [[rutin]]a in 1–10% [[tannin]]a<ref>{{cite journal| author=Kreft S, Strukelj B, Gaberscik A, Kreft I| title=Rutin in buckwheat herbs grown at different UV-B radiation levels: comparison of two UV spectrophotometric and an HPLC method| journal=J Exp Bot| month=August | year=2002| volume=53| issue=375| pages=1801–4| doi = 10.1093/jxb/erf032| pmid=12147730}}</ref>
| pages=209–214
|-
| month=September | year=1998
| [[Fagopirin]]|| 0,4 do 0,6 mg/g [[fagopirin]]ov (odkrili so vsaj 3 podobne spojine)<ref>{{cite journal| author=Eguchi K, Anase T and Osuga H | title=Development of a High-Performance Liquid Chromatography Method to Determine the Fagopyrin Content of Tartary Buckwheat (Fagopyrum tartaricum Gaertn.) and Common Buckwheat (F. esculentum Moench)| journal=Plant Production Science| year=2009| volume=12| issue=4| pages=475–480| doi = 10.1626/pps.12.475}}</ref><ref>{{cite journal| author=Ožbolt L, Kreft S, Kreft I, Germ M and Stibilj V | title=Distribution of selenium and phenolics in buckwheat plants grown from seeds soaked in Se solution and under different levels of UV-B radiation | journal=Food Chemistry| year=2008| volume=110| issue=3| pages=691–696 | doi = 10.1016/j.foodchem.2008.02.073}}</ref>
| doi = 10.1006/jcrs.1998.0200
|}
}}</ref><ref>{{cite journal
| author=Skrabanja V, Elmstahl HGML, Kreft I, Bjorck IME
| title=Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo
| journal=Journal of Agricultural and Food Chemistry
| volume=49
| issue=1
| pages=490–496
| month=January | year=2001
| doi=10.1021/jf000779w
| pmid=11170616
}}</ref><br />
[[Škrob]] je sestavljen iz 25% [[amiloza|amiloze]] in 75% [[amilopektin]]a.<br />
V odvisnosti od načina toplotne obdelave (kuhanja) lahko vsebuje od 7 do 37% rezistentnega škroba.
|-
| &nbsp; || '''Beljakovine'''
| 18% z biološko vrednostjo nad 90%.<ref>{{cite journal
| author=Eggum BO, Kreft I, Javornik B
| title=Chemical-Composition and Protein-Quality of Buckwheat (Fagopyrum esculentum Moench)
| journal=Qualitas Plantarum-Plant Foods for Human Nutrition
| volume=30
| issue=3-4
| pages=175–179
| year=1980
| doi=10.1007/BF01094020
}}</ref><br />
Visoka biološka vrednost je posledica velike vsebnosti [[esencielna aminokislina|esencielnih aminokilin]]<ref>[http://www.agmrc.org/commodities__products/specialty_crops/buckwheat_profile.cfm Buckwheat Profile<!-- Bot generated title -->]</ref>, posebno [[lizin]]a, [[treonin]]a, [[triptofan]]a in [[žveplo]] vsebujočih aminokislin [[cistein]]a in [[metionin]]a.<ref>{{cite journal
| author=Bonafaccia G, Marocchini M, Kreft I
| title=Composition and technological properties of the flour and bran from common and tartary buckwheat
| journal=Food Chemistry
| volume=80
| issue=1
| pages=9–15
| year=2003
| doi = 10.1016/S0308-8146(02)00228-5
}}</ref>
|-
| &nbsp; || '''Minerali'''
| Vsebuje veliko [[železo|železa]] (60–100 [[ppm]]), [[cink]]a (20–30 ppm) in [[selen]]a (20–50 ppb).<ref>{{cite journal
| author=S. Ikeda, Y. Yamashita and I. Kreft
| title=Essential mineral composition of buckwheat flour fractions
| journal=Fagopyrum
| volume=17
| year=2000
| pages=57–61
}}</ref><ref>{{cite journal
| author=Bonafaccia, L. Gambelli, N. Fabjan and I. Kreft
| title=Trace elements in flour and bran from common and tartary buckwheat
| journal=Food Chemistry
| volume=83
| issue=1
| month=October | year=2003
| pages=1–5
| doi = 10.1016/S0308-8146(03)00228-0
}}</ref>
|-
| &nbsp; || '''Antioksidanti'''
| 10–200 ppm [[rutin]]a in 0,1–2% [[tannin]]a<ref>{{cite journal
| author=Kreft S, Knapp M, Kreft I
| title=Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis
| journal=Journal of Agricultural and Food Chemistry
| volume=47
| issue=11
| pages=4649–4652
| month=November | year=1999
| doi = 10.1021/jf990186p
| pmid=10552865
}}</ref>
|-
| &nbsp; || '''Aromatične snovi'''
| [[Salicilaldehid]] (2-hidroksibenzaldehid) so identificirali kot najbolj značilno sestavino ajdovega vonja<ref>{{cite journal
| author=Janes D, Kreft S
| title=Salicylaldehyde is a characteristic aroma component of buckwheat groats
| journal=Food Chemistry
| volume=109
| issue=2
| pages=293–298
| year=2008
| doi=10.1016/j.foodchem.2007.12.032
}}</ref>. [[2,5-dimetil-4-hidroksi-3(2H)-furanon]], [[(E,E)-2,4-dekadienal]], [[fenilacetaldehid]], [[2-metoksi-4-vinilfenol]], [[2-Nonenal|(E)-2-nonenal]], [[dekanal]] in [[heksanal]] prav tako prispevajo k vonju. Vsi imajo [[vrednost aktivnosti vonja]] nad 50<ref>{{cite journal
| author=Janes D, Kantar D, Kreft S, Prosen H
| title=Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS
| journal=Food Chemistry
| volume=112
| issue=1
| pages=120–124
| date=1. January 2009
| doi=10.1016/j.foodchem.2008.05.048
}}</ref>.
|-
| '''<font size="+1">Zel</font>'''
| '''Antioksidanti'''
| 1–10% [[rutin]]a in 1–10% [[tannin]]a<ref>{{cite journal
| author=Kreft S, Strukelj B, Gaberscik A, Kreft I
| title=Rutin in buckwheat herbs grown at different UV-B radiation levels: comparison of two UV spectrophotometric and an HPLC method
| journal=J Exp Bot
| month=August | year=2002
| volume=53
| issue=375
| pages=1801–4
| doi = 10.1093/jxb/erf032
| pmid=12147730
}}</ref>
|-
| &nbsp; || '''Fagopirin'''
| 0,4 do 0,6 mg/g [[fagopirin]]ov (odkrili so vsaj 3 podobne spojine)<ref>{{cite journal
| author=Eguchi K, Anase T and Osuga H
| title=Development of a High-Performance Liquid Chromatography Method to Determine the Fagopyrin Content of Tartary Buckwheat (Fagopyrum tartaricum Gaertn.) and Common Buckwheat (F. esculentum Moench)
| journal=Plant Production Science
| year=2009
| volume=12
| issue=4
| pages=475–480
| doi = 10.1626/pps.12.475
}}</ref><ref>{{cite journal
| author=Ožbolt L, Kreft S, Kreft I, Germ M and Stibilj V
| title=Distribution of selenium and phenolics in buckwheat plants grown from seeds soaked in Se solution and under different levels of UV-B radiation
| journal=Food Chemistry
| year=2008
| volume=110
| issue=3
| pages=691–696
| doi = 10.1016/j.foodchem.2008.02.073
}}</ref>
|
|}
 
===Rutin===