February 2015, vol. 4, special issue 3 (Food Sciences)
Alena Vollmannová, Eva Margitanová, Judita Bystrická, Tatiana Bojňanská, Dana Urminská, Iveta Čičová, Michaela Benková
Food Sciences of Food Sciences
Total content of polyphenols was investigated in different anatomical parts of amaranth during different growth periods. Five amaranth cultivars were included in the experiment (Amaranthus hypochondriacus L.: cultivars Annapurna and Koniz, Amaranthus caudatus L.: cultivar Oscar Blanco, Amaranthus cruentus L.: cultivars Golden Giant and Rawa). Analysis were done in 4 growth phases: phase I. – intensive stem growth, phase II. – formation of the flowers and pollination, phase III. – milky ripeness, phase IV. – full ripeness. Based on the determined total polyphenol content in amaranth it is possible to create this anatomical part order: leaves > flowers > seeds > stems. No statistically significant differences were confirmed between phases I., III. and IV. On the other hand the total polyphenol content in amaranth determined in growth phase II. was significantly different in comparison to other growth phases. Statistically significant differences in polyphenolic content were confirmed between all investigated anatomical parts of amaranth.