undergraduate thesis
Vitamin C stability during food processing

Gordana Šelo (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleStabilnost vitamina C tijekom procesiranja hrane
AuthorGordana Šelo
Mentor(s)Mirela Kopjar (thesis advisor)
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.
Keywordsvitamin C
Parallel title (English)Vitamin C stability during food processing
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-09-12
Parallel 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.
Parallel keywords (Croatian)vitamin C
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:648565
CommitterIvana Šuvak