Metrika

  • citati u SCIndeksu: [1]
  • citati u CrossRef-u:[1]
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:6
  • preuzimanja u poslednjih 30 dana:4

Sadržaj

članak: 2 od 2  
Back povratak na rezultate
2017, vol. 21, br. 4, str. 201-203
Preliminarni rezultati o uticaju skladištenja na funkcionalne osobine heljde
Institut za prehrambene tehnologije, Novi Sad

e-adresadubravka.jambrec@fins.uns.ac.rs
Sažetak
Žetva većine žita rica odvija se u letnjem periodu, ipak, potreba za njima kao i njihova prerada neophodni su tokom čitave godine. Iz navedenih razloga skladištenje žitarica jedini je način da se omoguće njegove zalihe tokom cele godine. Međutim, za očuvanje biološkog, hemijskog i fizičkog kvaliteta žita, ključnu ulogu imaju uslovnost objekata za skladištenje, kvalitet zrna pre skladištenja i dužina trajanja skladištenja. Nadalje, različite sorte žita i pseudožita imaju različite zahteve u pogledu uslova skladištenja kako bi se očuvao njihov kvalitet. Cilj ovog rada je da pruži uvid u uticaj skladištenja heljde u uslovima koji se obično javljaju u prodajnim objektima na sadržaj različitih polifenolnih jedinjenja. Primenom tečne hromatografije visoke rezolucije, identifikovano je i kvantifikovano petnaest polifenolnih jedinjenja, fenolnih kiselina i flavonoida, u slobodnom i u vezanom obliku, u uzorcima zrna heljde pre i nakon skladišnog perioda od godinu dana. Dobijeni rezultati ukazali su da skladištenje zrna heljde u ispitivanim uslovima, sa jedne strane, ima nepovoljan uticaj na sadržaj slobodne frakcije polifenolnih jedinjenja, dok sa druge strane, pozitivno deluje na sadržaj vezane frakcije izazivajući njeno povećanje.
Reference
*** (2013) Statistica (Data Analysis Software System): version 12. Tulsa, OK: StatSoft Inc, www.statsoft.com
Bonoli, M., Marconi, E., Caboni, M.F. (2004) Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry. Journal of chromatography. A, 1057(1-2): 1-12
Dimberg, L.H., Molteberg, E.L., Solheim, R., Frølich, W. (1996) Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds. Journal of Cereal Science, 24(3): 263-272
Faostat (2013) FAO statistical databases. Rome: FAO, http://faostat.fao.org, 24 February 2013
Filipčev, B., Bodroža-Solarov, M., Berenji, J., Latković, D., Šimurina, O. (2013) Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench). Journal on Processing and Energy in Agriculture, vol. 17, br. 3, str. 120-123
Hung, P.V., Morita, N. (2008) Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chemistry, 109(2): 325-331
Inglett, G.E., Chen, D., Berhow, M., Lee, S. (2011) Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry, 125(3): 923-929
Jambrec, D., Pestorić, M., Sakač, M., Nedeljković, N., Hadnađev, M., Filipčev, B., Šimurina, O. (2013) Sensory and instrumental properties of novel gluten-free products. Journal on Processing and Energy in Agriculture, vol. 17, br. 2, str. 86-88
Jambrec, D., Sakač, M., Mišan, A., Mandić, A., Pestorić, M. (2015) Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle. Journal of Cereal Science, 66: 1-9
Kreft, I., Fabjan, N., Yasumoto, K. (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry, 98(3): 508-512
Láng, L., Rakszegi, M., Bedőet, Z. (2014) Cereal production and its characteristics. Taylor & Francis
Li, S., Zhang, Q. H. (2001) Advances in the Development of Functional Foods from Buckwheat. Critical Reviews in Food Science and Nutrition, 41(6): 451-464
Misan, A.C., Mimica-Dukić, N.M., Mandić, A.I., Sakac, M.B., Milovanović, I.Lj., Sedej, I.J. (2011) Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts. Central European Journal of Chemistry, vol. 9, br. 1, str. 133-142
Sakač, M., Sedej, I., Mandić, A., Mišan, A. (2011) Wheat and buckwheat milling fractions: Insight in their functional characteristics. Journal on Processing and Energy in Agriculture, vol. 15, br. 3, str. 173-178
Sedej, I., Sakač, M., Mandić, A., Mišan, A., Pestorić, M., Šimurina, O., Čanadanović-Brunet, J. (2011) Quality assessment of gluten-free crackers based on buckwheat flour. LWT - Food Science and Technology, 44(3): 694-699
Sosulski, F., Krygier, K., Hogge, L. (1982) Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry, 30(2): 337-340
Vogrincic, M., Timoracka, M., Melichacova, S., Vollmannova, A., Kreft, I. (2010) Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. Journal of agricultural and food chemistry, 58(8): 4883-7
Yetuk, G., Pandir, D., Bas, H. (2014) Protective Role of Catechin and Quercetin in Sodium Benzoate-Induced Lipid Peroxidation and the Antioxidant System in Human Erythrocytes In Vitro. Scientific World Journal, 2014: 1-6
Zhang, Z., Zhou, M., Tang, Y., Li, F., Tang, Y., Shao, J., Xue, W., Wu, Y. (2012) Bioactive compounds in functional buckwheat food. Food Research International, 49(1): 389-395
Ziegler, V., Vanier, N.L., Ferreira, C.D., Paraginski, R.T., Monks, J.L.F., Elias, M.C. (2016) Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. Journal of Food Science, 81(3): H762-H768
 

O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/JPEA1704201S
objavljen u SCIndeksu: 15.12.2017.

Povezani članci