Degradacija vitamina C prilikom proizvodnje marmelade od šipka

master's thesis

• Title (english): Degradation of the vitamin C during the production of the rosehip marmelade
• Author: Dario Bužić
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2005-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vitamini su spojevi prisutni u hrani u malim količinama, a prijeko potrebni za normalan metabolizam živih organizama. Za razliku od većine sisavaca, ljudi nemaju sposobnost sinteze vitamina C te ga prema tome moraju priskrbiti kroz prehranu. Biološka uloga vitamina C iznimno je značajna. Potreban je za sintezu kolagena, neurotransmitera, karnitina, sudjeluje u metabolizmu kolesterola. Vitamin C je također visoko djelotvoran antioksidans. te potencijalni antikancerogen. Šipak je sirovina koja sadrži izrazito velike količine vitamina C. Međutim jedno od svojstva vitamina C je termolabilnost, a proizvodnja marmelade od šipka vrši se na povišenim temperaturama. No, primjenom vakuuma snižava se temperatura procesiranja a time i smanjuju nepoželjne degradativne promjene na vitaminu C. Cilj je ovog rada zaključiti može li se u skladu sa zahtjevima Pravilnika o navođenju hranjivih vrijednosti hrane, 153/ 04, proglasiti marmeladu od šipka značajnim izvorom vitamina C. Značajnom količinom smatra se količina vitamina koja iznosi minimalno 15% od preporučene dnevne količine navedene Pravilnikom, a sadržana je u 100 g proizvoda. Preporučena dnevna količina, prema RDA tablicama, iznosi 60 mg.

Abstract (english)

Vitamins are compounds present in the food in small amounts, but essential for normal metabolism of the living organisms. As opposed to most mammals, humans don´t have the ability for sinthesis of the vitamin C. According to this, it has to be provided through the nutrition. Biological role of the vitamin c is exceptionally important. It is necessary for the sinthesis of the colagen, neurotransmitters, carnitine, it takes part in the metabolism of the cholesterol. Vitamin C is also highly effective antioxidant and potential anticarcinogen. Rose hip is raw with exceptionally high substance of the vitamn C. However, it´s known for its thermounstability and production of the rosehip marmelade is practised on the elevated temperatures. But, with usage of the vaccum, processing temperature lowers, and also the unwanted destructive changes on the vitamin C are decreased. Purpose of this studying is endeavour to conclude if it is possible, according to regulations about declarations of the nutritious values of the food, 153/04, to decree the rose hip marmelade important source of the vitamin C. Significant amount is considered the amount of the vitamin which amounts 15 per cent of the recommended daily allowance set out in the regulations, and it´s contained in the 100 g of the product. Recommended daily allowance amounts 60 mg.

• Keywords: vitamin C; degradacija; marmelada od šipka
• Keywords (english): vitamin C; degradation; rosehip marmelade
• Language: croatian
• URN:NBN: urn:nbn:hr:159:098247
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 07:28:37