- citati u SCIndeksu: [1]
- citati u CrossRef-u:0
- citati u Google Scholaru:[
 ]
- posete u poslednjih 30 dana:36
- preuzimanja u poslednjih 30 dana:32
|
|
|
2011, vol. 16, br. 32, str. 83-89
|
|
Sadržaj vitamina C u različitim tipovima sorti salata
Vitamin C content of different types of lettuce varieties
Univerzitet u Kragujevcu, Agronomski fakultet, Čačak, Srbija
Projekat: Novi koncept oplemenjivanja sorti i hibrida povrća namenjenih održivim sistemima gajenja uz primenu biotehnoloških metoda (MPNTR - 31059)
Sažetak
Salata (Lactuca sativa L.) je veoma cenjeno povrće u ishrani ljudi ne samo zbog bogatstva mineralima i vitaminima već i činjenice da se u novije vreme proizvodi tokom cele godine, a konzumira u svežem stanju pa svi sastojci ostaju sačuvani. U okviru ispitivanja antioksidativnih osobina salate određen je vitamin C (L-askorbinska kiselina) u nekoliko tipova salate. Istraživanja su vršena na uzorcima salata tipa puterica-Plenti (maslenka), hrastov list-Murai i Kibou, batavija-Temptation i lisnata-Levistro. Uzorci salate za određivanje sadržaja vitamina C uzeti su u fazi tehnološke zrelosti. Pogodnom smešom kiselina iz uzoraka je ekstrahovan ukupni vitamin C, a sadržaj L-askorbinske kiseline određen je metodom po Tillmans-u. Najveći sadržaj vitamina C nađen je u salati Levistro 9,60 mg/100g sveže salate, a najmanje vitamina C sadrži salata Murai 3,50 mg/100g.
Abstract
Lettuce (Lactuca sativa L.) is a highly valued vegetable in human nutrition not only for its richness in minerals and vitamins but also for the fact that nowadays it is produced all year round, and consumed fresh so that all the ingredients stay intact. As part of the study of antioxidant features of lettuce, vitamin C (L-ascorbic acid) was determined in several types of lettuce. The research was conducted on lettuce samples of the types butterhead-Plenti, oakleaf-Murai and Kibou, batavia-Temptation, and leaf lettuce-Levistro. Lettuce samples for determination of the vitamin C content were collected at technological maturity. Using the appropriate mixture of acids, total vitamin C was extracted from the samples, and the content of L-ascorbic acid was determined using the Tillman's method. The highest vitamin C content was determined in lettuce Levistro 9.60 mg/100g of fresh lettuce, whereas Murai contained the lowest amount of vitamin C, 3.50 mg/100g.
|
|
|
|
Reference
|
|
|
*** (2006) FAO, http://faostat.fao.org/faostat/sevlet/. 20. Apr. 2006
|
|
  
|
Albrecht, J.A. (1993) Ascorbic acid content and retention in lettuce. Journal of Food Quality, 16(4): 311-316
|
|
|
Barry-Ryan, C., OBeirne, D. (1999) Ascorbic acid retention in shredded lettuce as affected by minimal processing. Journal of Food Science A, 64, str. 498-500
|
|
|
Bielski, B.H., Richter, H.W., Chan, P.C. (1975) Some properties of the ascorbate free radical. Annals of the New York Academy of Sciences, 258: 231-7
|
|
|
Cooper, D.A. (2004) Carotenoids in health and disease: Recent scientific evaluations, research recommendations and consumer. J Nutr, 134, 221S-224S
|
|
|
Diplock, A.T., Charleux, J.L., Crozier-Willi, G., Kok, F.J., Rice-Evan, C., Roberfroid, M. (1998) Functional food science and defense against reactive oxidative species. British Journal of Nutrition, 80S: 77-112
|
|
1
|
Föyer, C.H. (1993) Ascorbic acid. u: Alscher R.G., Hess J.L. [ur.] Antioxidants in higher plants, Boca Raton: CRC Press, str. 32-59
|
|
|
Hu, F.B. (2000) Dietary pattern analysis: A new direction in nutritional epidemiology. Current Opinion in Lipidology, 13, str. 3-9
|
|
|
Jacobs, M.B. (1991) The chemistry and technology of food products. New York: Inter. Science, str. 181
|
|
|
Llorach, R., Martinez-Sanchez, A., Tomas-Barberan, F.A. (2008) Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry, 108(3): 1028-1038
|
|
|
Milivojević, J., Bogdanović-Pristov, J., Maksimović, V. (2010) Fenolne komponente i vitamin C kao izvori antioksidativne aktivnosti ploda crne ribizle (Ribes nigrum L.). Acta agriculturae Serbica, vol. 15, br. 29, str. 3-10
|
|
1
|
Mladenović, J.D., Mašković, P.Z., Pavlović, R.M., Radovanović, B.C., Aćamović-Đoković, G., Cvijović, M.S. (2011) Antioksidativna aktivnost ultrazvučnih ekstrakata praziluka Allium porrum L. Hemijska industrija, vol. 65, br. 4, str. 473-477
|
|
|
Mou, B. (2005) Genetic varation of beta-carotene and lutein contents in lettuce. J. Am. Soc. Hort Sci, 130, str. 870-876
|
|
5
|
Padayatty, S.J., Katz, A., Wang, Y., Eck, P., Kwon, O., Lee, J., Chen, S., Corpe, C., Dutta, A., Dutta, S.K., Levine, M. (2003) Vitamin C as an antioxidant: Evaluation of its role in disease prevention. J Am Coll Nutr, 22(1): 18-35
|
|
1
|
Pavlović, R., Masković, P., Mladenović, J., Zdravković, J., Acamović-Đoković, G., Zdravković, M., Cvikić, D. (2011) In vitro antimicrobial activity of ethanol lettuce exctracts as a potential natural conservancy. u: International symposium 'Safe food production' (XXII), Trebinje, 19-25. Jun. 2011., Proceedings, 417-419
|
|
|
Still, W.D. (2007) Lettuce. Genome Mapping and Molecular Breeding in Plants, 5, str. 127-140, Chapter 2
|
|
|
USDA (2005) Vegetables: Annual summary 01. 27. 06. National Agricultural Statistics Service, http://usda.mannlib.cornell.edu/reports/nassr/fruit/pvgbban/. 2006
|
|
2
|
USDA (2005) National nutrient database for standard reference. www.nal.usda.gov/fnic/foodcomp/search/index.html
|
|
|
|
|