Naslov
Utjecaj uvjeta sušenja na sadržaj flavonoida i glukozinolata u povrću: antioksidacijsko određivanje u svježoj i osušenoj brokuli, cvjetači i luku
(Influence of drying conditions on flavonoid and glucosinolate content of vegetables: antioxidant determination in fresh and dried broccoli, cauliflower and onion)

Autori
Mrkić, Vlatka ; Cocci, Emiliano ; Sacchetti, Giampiero ; Dalla Rosa, Marco

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

Skup
1st Central European Congress on Food and Nutrition ; 2nd Slovenian Congress on Food and Nutrition

Mjesto i datum
Ljubljana, Slovenija, 22.09.2002. - 25.09.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
drying; broccoli; cauliflower; onion; flavonoids; glucosinolates

Sažetak
Flavonoids and glucosinolates have been intesively studied because of their health beneficial properties. During thermal treatments these compounds can be loss or undergone to degradation rections resulting in change of antioxidative properties. Appropriate drying process conditions could preserve them, so that ready-to-use dried vegetables like broccoli, cauliflower and onion pieces or ring may be a good dietary source of flavonoids and glucosinolates. Determination of these compounds with HPLC and UV detection was performed and the total antioxidant activity assessement by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH˙) was carried out. Vegetables were dried in a pilot plant dryer (Sandvik Process System, Milano, Italy) with hot air suction flow using different drying conditions, changing temperature and air velocity. Obtained results showed that in all cases a loss of compounds of interest was found and consequently a reduction of the antioxidant capacity was detected. Nevertheless, remaining content of these phytochemicals, depending on process conditions, seems to be sufficient to retain interesting functional properties of dried vegetables.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA