UTICAJ KUVANJA NA SADRŽAJ KAROTENOIDA I TOKOFEROLA KOD KUKURUZA ŠEĆERCA
Sažetak
Ukus i hranljiva vrednost čine kukuruz šećerac cenjenom biljkom i važnom komponentom ljudske ishrane širom sveta. Hranljivi sastav zrna kukuruza šećerca zabeležen je u raznim radovima, ali opis profila karotenoida i tokoferola, naročito posle kuvanja, je oskudan. Stoga je ovo istraživanje sprovedeno radi upoređivanja sadržaja karotenoida i tokoferola u kukuruzu šećercu pre i posle kuvanja. Sadržaj β-karotena, luteina + zeaksantina i tokoferola (δ-T, β+γ-T, α-T) u zrnu dvanaest hibrida kukuruza šećerca određen je tečnom hromatografijom visokih performansi (HPLC) i izražen kao srednja vrednost iz tri nezavisna merenja. I genotip i kuvanje uticali su na sadržaj karotenoida i tokoferola u zrnu. Najveći sadržaj ukupnih karotenoida pre i posle kuvanja imao je hibrid ZP 486/1su (27,77 / 45,28 µg /g), dok je najmanji sadržaj pre kuvanja imao hibrid ZP 355su (10,27 µg/g) i hibrid ZP 347su (24,55 µg/g) posle kuvanja. Kuvanje je rezultiralo značajnim povećanjem sadržaja ukupnih karotenoida i tokoferola, luteina + zeaksantina i β-karotena u svim hibridima, osim u ZP 504su u kojima se sadržaj β-karotena smanjio. Povećanje α-tokoferola nakon kuvanja primećeno je kod hibrida ZP 485/1su i ZP 484/1su, dok je smanjenje bilo kod hibrida ZP 481/1su, ZP 486/1su i ZP 477/2su. Rezultati su pokazali da povećanje sadržaja mikrohranljivih sastojaka zavisi od genotipa. Ova studija je potvrdila da kuvanje povećava nutritivnu vrednost kukuruza šećerca i daje mu dodatnu vrednost u pogledu funkcionalne hrane.
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