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članak: 1 od 1  
2017, vol. 44, br. 2, str. 123-132
Uticaj termičke obrade plodova paradajza na antioksidativnu aktivnost, sadržaj vitamina E, suve materije i ukupnih šećera
aInstitut za povrtarstvo, Smederevska Palanka
bUniverzitet u Kragujevcu, Agronomski fakultet, Čačak
cUniverzitet u Beogradu, Poljoprivredni fakultet

e-adresanpavlovicpb@gmail.com
Projekat:
Novi koncept oplemenjivanja sorti i hibrida povrća namenjenih održivim sistemima gajenja uz primenu biotehnoloških metoda (MPNTR - 31059)

Ključne reči: paradajz; svež plod; sušenje; pasterizacija; antioksidansi
Sažetak
Cilj istraživanja je određivanje ukupne antioksidativne aktivnosti, sadržaja vitamina E, sadržaja šećera i ukupne suve materije u svežim i termički obrađenim (sušeni plodovi i sok) plodovima različitih selekcionih linija paradajza, sa ciljem utvrđivanja nutritivnog kvaliteta i izdvajanja superiornih genotipova, čijom preradom bi se dobio kvalitetniji krajnji proizvod sa pozitivnim dejstvom na ljudsko zdravlje. Ispitivani su sadržaj vitamina E, ukupna antioksidativna aktivnost, suva materija, i ukupni sadržaj šećera, kod svežih plodova, sušenih plodova (sušenje toplim vazduhom na 60 °C, do konačne vlage uzorka manje od 10%) i soka paradajza (pasterizacijom na 100 °C, u trajanju od 7 minuta). Izveden je komparativni ogled sa 7 genotipova, jedna komercijalna sorta (SP-109) i 6 selekcionisanih linija (SPP, SPSM, SPRZ, SPRM-20, S-60 I SPO) visokih generacija inbridinga. Termička obrada plodova paradajza (sušenjem na 60 °C) i pravljenjem soka dovodi do promene ukupnog sadržaja šećera i sadržaja ukupne suve materije. Ispitivanjem ukupne antioksidativne aktivnosti utvrđeno je da se ona gubi sušenjem u odnosu na svež plod, a sadržaj vitamina E se smanjio u soku koji je dobijen obradom na višim temperaturama (100 °C). Genotip SPRZ imao je najviše vrednosti za sadržaj vitamina E i ukupan antioksidativni kapacitet kako u svežem stanju tako i nakon primenjene obrade. Izborom superiornih genotipova i akumulacijom nutrijenata kroz oplemenjivačke programe, može se poboljšati kvalitet krajnjeg proizvoda i postići dobijanje prerađevina sa većim pozitivnim uticajem na zdravlje ljudi.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1702123P
objavljen u SCIndeksu: 26.01.2018.
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