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undergraduate thesis
Stabilnost vitamina C tijekom procesiranja hrane
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:648565
Šelo, Gordana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Šelo, G. (2012). Stabilnost vitamina C tijekom procesiranja hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo, Gordana. "Stabilnost vitamina C tijekom procesiranja hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo, Gordana. "Stabilnost vitamina C tijekom procesiranja hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo, G. (2012). 'Stabilnost vitamina C tijekom procesiranja hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo G. Stabilnost vitamina C tijekom procesiranja hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:648565

G. Šelo, "Stabilnost vitamina C tijekom procesiranja hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:648565

Metadata
TitleStabilnost vitamina C tijekom procesiranja hrane
Title (english)Vitamin C stability during food processing
AuthorGordana Šelo
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2012-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Vitamin C (askorbinska kiselina) spada u grupu vitamina topljivih u vodi i vitamina s koenzimatskim djelovanjem. Askorbinska kiselina je kristalinični šećer kojeg može sintetizirati većina organizama (osim ljudi i nekih ptica) iz D-glukoze ili D-galaktoze. Po svojoj strukturi, askorbinska kiselina je ketolakton sa šest ugljikovih atoma. U organizmu reverzibilno oksidira do dehidroaskorbinske kiseline, koja posjeduje potpunu vitaminsku aktivnost. Na zraku je izuzetno nestabilna i lako gubi svojstva tijekom procesiranja i skladištenja. Podložna je oksidaciji, posebno na zraku i pod utjecajem lužina, željeza i bakra. Askorbinska kiselina je snažan antioksidans. Bogat i najvažniji izvor vitamina C u prehrani je različito voće i povrće (citrusi, šipak, paprika, jagode, brokula, rajčice i lisnato zeleno povrće). U manjim količinama sadrže ga mlijeko i životinjska tkiva. Smatra se da se od ukupne količine vitamina C u hrani apsorbira oko 85%. S obzirom da je vitamin C vrlo nestabilan, potrebno je tijekom procesiranja i skladištenja voditi računa da se osiguraju uvjeti pod kojima bi došlo do što manje degradacije vitamina C.
Abstract (english)
Vitamin C (ascorbic acid) belongs to a group of water-soluble vitamins and vitamins with coenzym function. Ascorbic acid is a crystalline sugar that can be synthesized by most organisms (except humans and certain birds) from D-glucose or from D-galactose. In organism ascorbic acid can be reversibly oxidized to dehydroascorbic acid, which has full vitamin activity. On the air it is very unstable and easily can loss her properties during processing and storage. It is subject to oxidation, particularly on air and under the influence of iron and copper. Ascorbic acid is a powerful antioxidant. A rich and important source of vitamin C in the diet is different fruits and vegetables (citrus, pomegranate, pepper, strawberries, broccoli, tomatoes and leafy green vegetables). Milk and animal tissues contains it in small quantities. It is believed that the total amount of vitamin C in food, about 85% is absorbed. Since vitamin C is very unstable, it is necessary to insure conditions during processing and storage under which degradation of vitamin C will be minimal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:648565
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-10-05 09:45:05