UTICAJ PRERADE NA SADRŽAJ VITAMINA C, UKUPNIH FENOLA I UKUPNU ANTIOKSIDATIVNOST U ORGANSKI PROIZVEDENOJ CVEKLI (BETA VULGARIS SSP. RUBRA)
Sažetak
Potražnja za organskom hranom je u porastu jer potrošači žele hranu iz pouzdanih izvora gde proizvodni proces ne narušava životnu okolinu, a time se očekuje da hrana proizvedena u ovom sistemu bude na kvalitativno višem nivou . Potrebno je utvrditi u kojoj meri postoji naučna osnova za tvrdnje da je organska hrana visoko kvalitetna. U ovom istraživanju analizirana je cvekla iz organskog sistema proizvodnje koja potiče od 6 sertifikovanih proizvođača organske hrane sa različitih geografskih lokacija iz Srbije. Analizirani su sveži uzorci, pasterizovan sok (tretirani na temperature 700C i 900C) kao i sušeni uzorci organske cvekle (na 550C). Utvrđeno je da na koncentraciju vitamina C, sadržaj ukupnih fenolnih jedinjenja (TPC) i antioksidativnu aktivnost (TAA) u cvekli utiče geografska lokacija proizvođača i način prerade. Najveća degradacija za sve analizirane parametre izmerena je u sušenim uzorcima, zatim pri pasterizaciji soka na 900C. Najmanji gubici ispitivanih fitohemijskih komponenti bili su pri pasterizacija soka na 700C. Pokazana je visokoznačajna korelacija između TPC i TAA (r2 = 0.966).
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