Naslov
OSL study on irradiated and non-irradiated dried tomatoes as ingredient in the mediterranean diet

Autori
Dragoš, Matea ; Vidotto, Monica ; Maltar-Strmečki, Nadica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
27th Croatian Meeting of Chemists and Chemical Engineers and 5th Symposium Vladimir Prelog : Book of Abstracts / Marković, Dean ; Meštrović, Ernest ; Namjesnik, Danijel ; Tomašić, Vesna - Zagreb : Hrvatsko kemijsko društvo, 2021, 193-193

Skup
27. hrvatski skup kemičara i kemijskih inženjera (27HSKIKI) ; 5. simpozij Vladimir Prelog

Mjesto i datum
Veli Lošinj, Hrvatska, 05.10.2021. - 08.10.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
Mediterranean diet ; luminescence ; dried tomato

Sažetak
Ingredients that play an important role in a healthy Mediterranean diet are olive oil, tomatoes and vegetables, in addition to being delicious, but more importantly prevent the ability of various chronic diseases due to different bioactive components. Tomatoes, a major ingredient in the Mediterranean diet, is linked to healthy protection as is the reduced risk of some cancers and other diseases due to a significant content of antioxidants, especially carotenoids (lycopene and beta-carotene), ascorbic acid and phenols, which play a role in inhibiting free radicals. Considering its beneficial properties, further studies on tomatoes prepared by non-thermal methods are required. The main objective of this study was to compare the Optically Stimulated Luminescence (OSL) response of irradiated (10 kGy), and non-irradiated tomato for two types of stimulation: IR (infrared, λ = 890 nm) and BL (blue light, λ = 470 nm). OSL is established tool for detection of irradiated food, but further investigations of sensitivity and product-specific thresholds are necessary regarding difference in stimulation types and product content. Therefore, parameters such as salt content, preparation method (dried and lyophilized) and signal stability are also investigated and discussed. The results indicated that the proposed procedures based on differently prepared tomatoes, salt content and two types of simulation (IR and BL) showed that samples of dried tomatoes with higher salt content and blue light give a stronger signal than infrared stimulation.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Kemija, Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija

POVEZANOST RADA