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2021, vol. 48, br. 2, str. 119-129
Uticaj kuvanja na sadržaj karotenoida i tokoferola kod kukuruza šećerca
aInstitut za kukuruz 'Zemun polje', Beograd-Zemun
bInstitut za prehrambene tehnologije, Novi Sad

e-adresavioleta@mrizp.rs
Projekat:
451-03-68/2020-14

Ključne reči: termički tretman; lutein; zeaksantin; karoten; izomeri tokoferola; HPLC
Sažetak
Ukus i hranljiva vrednost čine kukuruz šećerac cenjenom biljkom i važnom komponentom ljudske ishrane širom sveta. Hranljivi sastav zrna kukuruza šećerca zabeležen je u raznim radovima, ali opis profila karotenoida i tokoferola, naročito posle kuvanja, je oskudan. Stoga je ovo istraživanje sprovedeno radi upoređivanja sadržaja karotenoida i tokoferola u kukuruzu šećercu pre i posle kuvanja. Sadržaj b-karotena, luteina + zeaksantina i tokoferola (d-T, b+g-T, a-T) u zrnu dvanaest hibrida kukuruza šećerca određen je tečnom hromatografijom visokih performansi (HPLC) i izražen kao srednja vrednost iz tri nezavisna merenja. I genotip i kuvanje uticali su na sadržaj karotenoida i tokoferola u zrnu. Najveći sadržaj ukupnih karotenoida pre i posle kuvanja imao je hibrid ZP 486/1su (27,77 / 45,28 µg /g), dok je najmanji sadržaj pre kuvanja imao hibrid ZP 355su (10,27 µg/g) i hibrid ZP 347su (24,55 µg/g) posle kuvanja. Kuvanje je rezultiralo značajnim povećanjem sadržaja ukupnih karotenoida i tokoferola, luteina + zeaksantina i b-karotena u svim hibridima, osim u ZP 504su u kojima se sadržaj bkarotena smanjio. Povećanje a-tokoferola nakon kuvanja primećeno je kod hibrida ZP 485/1su i ZP 484/1su, dok je smanjenje bilo kod hibrida ZP 481/1su, ZP 486/1su i ZP 477/2su. Rezultati su pokazali da povećanje sadržaja mikrohranljivih sastojaka zavisi od genotipa. Ova studija je potvrdila da kuvanje povećava nutritivnu vrednost kukuruza šećerca i daje mu dodatnu vrednost u pogledu funkcionalne hrane.vrednost kukuruza šećerca i daje mu dodatnu vrednost u pogledu funkcionalne hrane.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ffr48-31960
primljen: 23.04.2021.
revidiran: 26.10.2021.
prihvaćen: 29.10.2021.
objavljen onlajn: 30.10.2021.
objavljen u SCIndeksu: 25.03.2022.
metod recenzije: jednostruko anoniman

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