undergraduate thesis
Vitamin E: stability and importance in food products

Marina Dominković (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleVitamin E: stabilnost i važnost u prehrambenim proizvodima
AuthorMarina Dominković
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Vitamin E pripada grupi vitamina topljivih u mastima, a čini ga čitava grupa spojeva koju nazivamo tokoferolima. Najaktivniji je α-tokoferol koji ima najveću nutritivnu i biološku vrijednost. Glavna uloga vitamina E je antioksidativni učinak, odnosno sudjeluje u zaštiti od djelovanja slobodnih radikala. Tijekom obrade hrana je izložena destruktivnim utjecajima kisika, svjetlosti, topline, i metalnih iona. Stoga, obrađena i procesirana hrana ima manju količinu vitamina E u odnosu na svježe namirnice. Skladištenje sirove i prerađene hrane može imati značajan utjecaj na smanjenje sadržaja vitamina E. Metode pakiranja i korišteni materijali, vrijeme i temperatura skladištenja, svojstva hrane i njena podložnost lipidnoj oksidaciji, dostupnost prirodnih ili sintetičkih antioksidanasa u hrani, kao i mnogi drugi čimbenici igraju važnu ulogu na stabilnost vitamina E tijekom skladištenja.
Keywordsvitamins vitamin E antioxidant activity
Parallel title (English)Vitamin E: stability and importance in food products
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 date2012-10-12
Parallel abstract (English)
Vitamin E belongs to a group of fat-soluble vitamins, and makes it a whole group of compounds which are called tocopherols. The most active is α-tocopherol, which has the highest nutritional and biological value. The main role of vitamin E is an antioxidant effect. Vitamin E participates in protection against free radicals. During processing, the food is exposed to the destructive influences of oxygen, light, heat, and metal ions. Therefore, refined and processed foods are variable and usually less predictable sources of vitamin E than whole fresh foods. Storage of row and processed foods can produce significant decreases in vitamin E level. Packaging methods and materials, length and temperature of storage, characteristics of the food and its susceptibility to lipid oxidation, availability of other natural or synthetic antioxidants in the food, and many other factors affect the stability of vitamin E during storage.
Parallel keywords (Croatian)vitamini vitamin E antioksidacijska aktivnost
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:109:575506
CommitterIvana Šuvak