Metrika

  • citati u SCIndeksu: [1]
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:0
  • preuzimanja u poslednjih 30 dana:0

Sadržaj

članak: 1 od 12  
Back povratak na rezultate
Acta agriculturae Serbica
2020, vol. 25, br. 50, str. 171-177
Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity
(naslov ne postoji na srpskom)
Pavlović Nenada, Zdravković Milanb ORCID, Mladenović Jelenac, Štrbanović Ratibord ORCID, Zdravković Jasminaa
aInstitut za povrtarstvo, Smederevska Palanka, Srbija
bInstitut za zemljište, Beograd, Srbija
cUniverzitet u Kragujevcu, Agronomski fakultet, Čačak, Srbija
dInstitut za zaštitu bilja i životnu sredinu, Beograd, Srbija

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

Ključne reči: cvekla; mrkva; organska; konvencionalna; sokovi; sušeni proizvod
Sažetak
Da bi se izvršila popularizacija organski proizvedenog povrća, ispitane su dve povrtarske vrste koje se najčešće gaje u organskom sistemu u Srbiji. Ovo istraživanje ima za cilj da se ispitaju razlike u sadržaju fitonutrijenata kod cvekle i mrkve poreklom iz organske i konvencionalne proizvodnje, kod svežih korenova, kod sokova pasterizovanih na različitim temperaturama (70 i 90oC) i sušenog proizvoda. Korišćena je multivarijaciona analiza (analiza glavnih komponenti) kako bi se odredile glavne komponente nosioca najveće varijabilnosti, poreklom iz obe proizvodnje na osnovu prosečnog sadržaja fitonutrijenata kod cvekle i mrkve. Ispitivani uzorci nalaze se u dva klastera, klaster za mrkvu i klaster za cveklu, s tim što se u okviru svake pojedinačne grupe mogu definisati po dve podgrupe. Podgrupe za cveklu: I - sušeni uzorci i sokovi na 90oC iz oba načina proizvodnje; i II - sveža cvekla i pasterizacija na nižim temperaturama. Podgrupe za mrkvu: I - sušeni uzorci; i II - ostali tretmani zajedno sa svežom mrkvom iz oba načina proizvodnje. U ovim ispitivanjima za mrkvu se generalno može reći da je stabilnija za preradu od cvekle, a na osnovu uzoraka koji su sa ispitivanog područja, iz dva načina proizvodnje i za fitonutrijente obuhvaćene ovim ispitivanjem.
Reference

1

Bavec, M., Turinek, M., Grobelnik-Mlakar, S., Slatnar, A., Bavec, F. (2010) Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet ( Beta vulgaris L. ssp. vulgaris Rote Kugel). Journal of Agricultural and Food Chemistry, 58(22): 11825-11831

Bourn, D., Prescott, J.A. (2002) A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods. Critical Reviews in Food Science and Nutrition, 42(1): 1-34

2

Brandt, K., Leifert, C., Sanderson, R., Seal, C.J. (2011) Agroecosystem Management and Nutritional Quality of Plant Foods: The Case of Organic Fruits and Vegetables. Critical Reviews in Plant Sciences, 30(1-2): 177-197

Castro, D.S.B., Rosa, L.S., Menezes, E.M.S., Teodoro, A.J. (2014) Comparative evaluation of organic and conventional farming on chemical quality parameters and antioxidant activity in fruits. African Journal of Biotechnology, 13(18): 1883-1890

Cvijović, M., Aćamović-Đoković, G. (2005) Practicum in Biochemistry. Čačak: Faculty of Agriculture, (Serbian)

Domagala-Swiatkiewicz, I., Maciej, G. (2012) Comparative study on mineral content of organic and conventional carrot, celery and red beet juices. Acta Scientiarum Polonorum Hortorum Cultus, 11(2): 173-183

Georgiev, V.G., Weber, J., Kneschke, E.M., Denev, P.N., Bley, T., Pavlov, A.I. (2010) Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris CV. Detroit Dark Red. Plant Foods for Human Nutrition, 65(2): 105-111

Gulan, B. (2017) Organska proizvodnja hrane u Srbiji / Organic food production in Serbia. Makroekonomija, https://www.makroekonomija.org/0-branislavgulan/organska-proizvodnja-hrane-u-srbiji-2017/ (date of access 4 April 2018)

Guldiken, B., Gamze, T., Kubra, N.M., Okur, S., Boyacioglu, D., Capanoglu, E. (2016) Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility. International Journal of Molecular Sciences, 17(6): 858-871

Hallmann, E., Sikora, M., Rembialkowska, R., Marszalek, K., Lipowski, J. (2011) The influence of pasteurization process on nutritive value of carrot juices from organic and conventional production. Journal of Agricultural Engineering Research, 56(3): 133-137

Hallmann, E., Rembiałkowska, E., Lipowski, J., Marszałek, K. (2010) The estimation of nutritive and sensory value of the pasteurized tomato juice from organic and conventional production. Journal of Agricultural Engineering Research, 55(3): 105-111

Kathiravan, T., Nadanasabapathi, S., Kumar, R. (2015) Pigments and antioxidant activity of optimized Ready-to-Drink (RTD) Beetroot (Beta vulgaris L.) -passion fruit (Passiflora edulis var. flavicarpa) juice blend. Croatian Journal of Food Science and Technology, 7(1): 9-21

Kazimierczak, R., Jabłońska, P., Rembiałkowska, E. (2014) Analysis of organic and conventional beetroot juice assortment in Warsaw shops and consumer evaluation of selected products. u: Rahmann G., Aksoy U. [ur.] The ISOFAR Scientific Conference (4th) 'Building Organic Bridges', at the Organic World Congress 2014, 13-15 Oct., Istanbul, Turkey, Proceedings of, 917-920

Kazimierczak, R., Hallmann, E., Lipowski, J., Drela, N., Kowalik, A., Püssa, T., Matt, D., Luik, A., Gozdowski, D., Rembiałkowska, E. (2014) Beetroot (Beta vulgaris L.) and naturally fermented beetroot juices from organic and conventional production: Metabolomics, antioxidant levels and anticancer activity. Journal of the Science of Food and Agriculture, 94(13): 2618-2629

1

Lin, T.M., Durance, T.D., Scaman, C.H. (1998) Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31(2): 111-117

1

Madrau, M.A., Piscopo, A., Sanguinetti, A.M., Del, C.A., Poiana, M., Romeo, F.V., Piga, A. (2009) Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. European Food Research and Technology, 228(3): 441-448

Mendelová, A., Mendel, Ľ., Fikselová, M., Andrejiová, A. (2016) The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization. Acta Horticulturae et Regiotecturae, 19(s1): 8-12

2

Nagata, M., Yamashita, I. (1992) Simple Method for Simultaneous Determination of Chlorophyll and Carotenoids in Tomato Fruit. Nippon Shokuhin Kogyo Gakkaishi / Journal of Food Science and Technology, 39(10): 925-928

Ninfali, P., Donato, A. (2013) Nutritional and functional potential of Beta vulgaris cicla and rubra. Fitoterapia, 89(1): 188-199

1

Njoku, P.C., Ayuk, A.A., Okoye, C.V. (2011) Temperature Effects on Vitamin C Content in Citrus Fruits. Pakistan Journal of Nutrition, 10(12): 1168-1169

1

Oboh, G., Rocha, J.B.T. (2008) Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: In vitro. European Food Research and Technology, 226(4): 707-713

Oliveira, P.F., Santos, P.R., Souza, R.L., Junger, T.A. (2016) Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity. African Journal of Biotechnology, 15(33): 1746-1755

Paciulli, M., Medina-Meza, I.G., Chiavaro, E., Barbosa-Cánovas, G.V. (2016) Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Science and Technology, 68: 98-104

Ravichandran, K., Abdelrahman, A.R., Dietrich, K., Smetanska, I. (2012) The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, 48(1): 16-20

2

Roberts, J.S., Kidd, D.R., Padilla-Zakour, O. (2008) Drying kinetics of grape seeds. Journal of Food Engineering, 89(4): 460-465

12

Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, str. 152-178

Sra, S.K., Sandhu, K.S., Ahluwalia, P. (2014) Effect of treatments and packaging on the quality of dried carrot slices during storage. Journal of Food Science and Technology, 51(4): 645-654

2

Szopińska, A.A., Gawęda, M. (2013) Comparison of Yield and Quality of Red Beet Roots Cultivated Using Conventional, Integrated and Organic Method. Journal of Horticultural Research, 21(1): 107-114

Tingtin, M., Tian, C., Luo, J., Zhou, R., Sun, X., Jinjin, M. (2013) Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrota L.) juice. Food Chemistry, 141: 1637-1644
   

O članku

jezik rada: engleski
vrsta rada: neklasifikovan
DOI: 10.5937/AASer2050171P
primljen: 18.12.2019.
prihvaćen: 24.11.2020.
objavljen u SCIndeksu: 12.01.2021.
Creative Commons License 4.0

Povezani članci

Nema povezanih članaka