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2021, vol. 48, br. 2, str. 131-139
Uticaj prerade na sadržaj vitamina C, ukupnih fenola i ukupnu antioksidativnost u organski proizvedenoj cvekli ("Beta vulgaris" ssp. "Rubra")
aUniverzitet u Kragujevcu, Agronomski fakultet, Čačak
bUniverzitet u Beogradu, Poljoprivredni fakultet
cInstitut za zaštitu bilja i životnu sredinu, Beograd
dInstitut za krmno bilje, Kruševac

e-adresanpavlovicpb@gmail.com
Projekat:
451-03-9/2021-14
Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije (institucija: Institut za krmno bilje, Kruševac) (MPNTR - 451-03-68/2020-14/200217)

Sažetak
Potražnja za organskom hranom je u porastu jer potrošači žele hranu iz pouzdanih izvora gde proizvodni proces ne narušava životnu okolinu, a time se očekuje da hrana proizvedena u ovom sistemu bude na kvalitativno višem nivou. Potrebno je utvrditi u kojoj meri postoji naučna osnova za tvrdnje da je organska hrana visoko kvalitetna. U ovom istraživanju analizirana je cvekla iz organskog sistema proizvodnje koja potiče od 6 sertifikovanih proizvođača organske hrane sa različitih geografskih lokacija iz Srbije. Analizirani su sveži uzorci, pasterizovan sok (tretirani na temperature 70 ºC i 90 ºC) kao i sušeni uzorci organske cvekle (na 55 ºC). Utvrđeno je da na koncentraciju vitamina C, sadržaj ukupnih fenolnih jedinjenja (TPC) i antioksidativnu aktivnost (TAA) u cvekli utiče geografska lokacija proizvođača i način prerade. Najveća degradacija za sve analizirane parametre izmerena je u sušenim uzorcima, zatim pri pasterizaciji soka na 90 ºC. Najmanji gubici ispitivanih fitohemijskih komponenti bili su pri pasterizacija soka na 70 ºC. Pokazana je visokoznačajna korelacija između TPC i TAA.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/ffr48-31354
primljen: 16.03.2021.
revidiran: 07.09.2021.
prihvaćen: 08.09.2021.
objavljen onlajn: 15.11.2021.
objavljen u SCIndeksu: 25.03.2022.
metod recenzije: jednostruko anoniman

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