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undergraduate thesis
Stabilnost glukozinolata tijekom procesiranja
završni rad
2014. urn:nbn:hr:109:583882
Kurečić, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Kurečić, I. (2014). Stabilnost glukozinolata tijekom procesiranja : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić, Ines. "Stabilnost glukozinolata tijekom procesiranja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić, Ines. "Stabilnost glukozinolata tijekom procesiranja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić, I. (2014). 'Stabilnost glukozinolata tijekom procesiranja : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić I. Stabilnost glukozinolata tijekom procesiranja : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:583882

I. Kurečić, "Stabilnost glukozinolata tijekom procesiranja : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:583882

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Metadata
TitleStabilnost glukozinolata tijekom procesiranja : završni rad
Title (english)Stability of glucosinolates during processing
AuthorInes Kurečić
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 country2014-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Glukozinolati su sekundarni biljni metaboliti ß-tioglukozidne strukture koji hrani biljnog podrijetla daju aromu, miris i okus. Smatraju se fitokemikalijama što znači da mogu predstavljati prevenciju ljudskom organizmu od različitih bolesti, a naročito kod pojave karcinoma. Glavni izvor glukozinolata u ljudskoj prehrani su biljke iz porodice Brassicaceae u koju pripadaju kupus, brokula, cvjetača, repa, kelj, hren. Glukozinolati su fiziološki neaktivni i kemijski stabilni i tek njihovom razgradnjom djelovanjem enzima mirozinaze dolazi do oslobađanja raznovrsnih hlapljivih spojeva (izotiocijanata, tiocijanata, nitrila). U radu će biti opisana struktura, biodostupnost glukozinolata kao i njihov sadržaj u biljkama, njihovo oslobađanje enzimskom ili neenzimskom razgradnjom, stabilnost tijekom procesiranja te pozitivno djelovanje na ljudsko zdravlje. Osim što njihov unos ima pozitivan učinak na ljudski organizam, glukozinolati i njihovi razgradni spojevi mogu imati i antinutritivno djelovanje.
Abstract (english)
Glucosinolates are plant secondary metabolites of ß-thioglucoside structure that are responsible for flavor, aroma and taste of foods of plant origin. They are considered phytochemicals which means that they can protect the human body from various diseases, especially with the onset of cancer. The main sources of glucosinolates in the human diet are plants from the family Brassicaceae, like cabbage, broccoli, cauliflower, beets, savoy cabbage, horseradish. Glucosinolates are physiologically inert and chemically stable. Activation of the enzyme myrosinase leads to the formation of various volatile compounds (isothiocyanates, thiocyanate, nitrile). This paper deals with structure, bioavailability of glucosinolates and their content in plants, their release by enzymatic or non-enzymatic degradation, stability during processing and positive effect on human health. Next to positive effect on the human body, glucosinolates and their degradation compounds may have antinutritive activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:583882
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 conditionsOpen access
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Created on2015-09-23 14:21:17