undergraduate thesis
Phenols: stability and importance in food products

Dalibor Karas (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleFenoli: stabilnost i važnost u prehrambenim proizvodima
AuthorDalibor Karas
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
Povećanjem slučajeva nekih kroničnih bolesti, kao što su karcinom i krvožilne bolesti, posebno u industrijski razvijenim zemljama, povećala se briga o važnosti prehrane. Izračunato je da se trećina slučajeva karcinoma i gotovo polovica krvožilnih bolesti, izravno povezuje sa prehranom. Voće i povrće smatrano je oduvijek bogatim izvorom esencijalnih prehrambenih mikronutrijenata i vlakana, a nedavno je prepoznato kao važan izvor fitokemikalija. Fitokemikalije koje se pojavljuju u voću i povrću veoma su raznolike, a neke od najvažnijih su: askorbinska kiselina, karotenoidi i fenolni spojevi. Fenoli iz biljaka su neizostavni u prehrani, a posjeduju i antioksidacijsku aktivnost. Važno je znati da sadržaj antioksidanasa u tkivu svježeg voća i povrća može biti promijenjen starenjem, agrotehnološkim tretiranjem ili skladištenjem. Načini stresa, rukovanje i tretmani kojima su izloženi voće i povrće poput: visoke temperature, radijacije UV-C zrakama, čimbenicima koji utječu na starenje, modificirane atmosfere ili sredstava za sprječavanje posmeđivanja, također mogu utjecati na sadržaj antioksidanasa odnosno polifenola u prehrambenim proizvodima. S obzirom na pozitivno djelovanje fenola na ljudski organizam, posvećena je velika pozornost njihovom očuvanju u prehrambenim proizvodima tijekom procesiranja i skladištenja proizvoda.
Keywordsphenols antioxidant activity stability during processing and storage
Parallel title (English)Phenols: 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 date2011-10-17
Parallel abstract (English)
Increasing incidences of some chronic diseases, including cancer and cardiovascular disease, especially in industrial countries, have raised awareness regarding the importance of diet. It is estimated that one-third of the cancer cases and up to half of cardiovascular disease cases are thought to be diet related. Fruits and vegetables have always been considered rich sources of some essential dietary micronutrients and fibers, and recently they have been recognized as important sources for a wide array of phytochemicals. Phytochemicals present in fruits and vegetables are very diverse, such as ascorbic acid, carotenoids and phenolic compounds. Plant phenols are ubiquitous in the diet, which demonstrate considerable antioxidative activity. It is important to consider that the antioxidant content of fresh fruit and vegetable tissues can be affected by maturity, agricultural practices or storage conditions. The types of stresses, handling and treatments to which fruits and vegetables are exposed, such as high temperature storage, UV-C irradiation, maturity effectors, modified atmospheres or antibrowning agents, also affect their antioxidant and/or phenol content. Since phenols have great impact on human health, it is necessary to preserve them in food products during processing and storage.
Parallel keywords (Croatian)fenoli antioksidacijska aktivnost stabilnost tijekom procesiranja i skladištenja
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:109:376340
CommitterSanda Hasenay