Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve

undergraduate thesis

• Title (english): Influence of drying process on antioxidant activity of pumpkin
• Author: Petra Ligutić
• Mentor: Marija Badanjak Sabolović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2021-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Zbog bogatog nutritivnog sastava, niske kalorijske vrijednosti i povoljnog učinka na zdravlje čovjeka bundeva se smatra funkcionalnom hranom. Obiluje polifenolnim spojevima i karotenoidima kojima je dokazano antioksidacijsko djelovanje. Za konzerviranje i produljenje trajnosti bundeve često se koristi sušenje, najstarija metoda konzerviranja hrane. Sušenje može značajno utjecati na nutritivni sastav, a posebno na antioksidacijsku aktivnost namirnice. Cilj ovog završnog rada je prema rezultatima do sada objavljenih znanstvenih radova prikazati utjecaj pojedinih procesa sušenja na antioksidacijsku aktivnost bundeve. Najčešće korišteni procesi sušenja bundeve su konvekcijsko, mikrovalno, osmotsko i sušenje zamrzavanjem, a često se koristi i kombinacija navedenih procesa. Rezultati ukazuju da je uz izbor odgovarajućeg procesa, kao i uvjeta sušenja, moguće zadržati antioksidacijska svojstva bundeve nakon sušenja.

Abstract (english)

Valuable nutritive composition, low calories and great benefits for human health classifies pumpkin as functional food. It is rich in polyphenols and carotenoids, compounds with proved antioxidant activity. Drying, the oldest method for food preservation is very often used to prolong shelf life and pumpkin preservation. Drying may affect nutritive composition, especially antioxidant activity of food. According previous published scientific data, the aim of this bachelor thesis is to present results about impact of some used processes for pumpkin drying on antioxidant activity of pumpkin. Most commonly used processes for pumpkin drying are convective, microwave, osmotic and freeze drying. Very often is used the combination of these processes. Results indicate that appropriate drying process, as well as drying conditions can preserve antioxidant activity of pumpkin after drying.

• Keywords: antioksidacijska aktivnost; bundeva; karotenoidi; polifenoli; sušenje
• Keywords (english): antioxidant activity; carotenoids; drying; polyphenols; pumpkin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:335199
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2021-09-27 09:06:40