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Bioaktivne komponente u funkciji oplemenjivanja industrijskog paradajza

dc.creatorPavlović, Nenad
dc.creatorMladenović, Jelena
dc.creatorPavlović, Radoš
dc.creatorMoravčević, Đorđe
dc.creatorZdravković, Jasmina
dc.date.accessioned2021-06-07T12:26:13Z
dc.date.available2021-06-07T12:26:13Z
dc.date.issued2017
dc.identifier.issn1821-3944
dc.identifier.urihttp://RIVeC.institut-palanka.rs/handle/123456789/191
dc.description.abstractSelection of tomato lines for industrial use regarding their nutritional value is a potential that will reflect in the final product obtained from tomato fruits. At the same time, technological process of preparation of tomato juice (100 °C), as well as hot air drying, was studied in order to establish an optimal technological process that is the least disrupting for the natural potential of nutrients contained in fresh fruits. The research was performed on 6 lines and one variety of industrial tomato. The content of vitamin C, vitamin E, lycopene, β-carotene, phenols, flavonoids, dry matter and total antioxidative capacity was studied by applying standard methods for determination of the level of these parameters. Grouping was performed according to traits of average carotenoid content (lycopene, β-carotene), vitamin C, vitamin E, phenols, flavonoids, dry matter and total antioxidative capacity in tomato fruit, by applying PCA. The first two principle components were responsible for 77.18 % of total variability of researched samples. The impact of other five components was low and they were responsible for 22.18 % of the variability. Antioxidative activity was best preserved after finishing, through small losses of lycopene and β-carotene. Losses of vitamin C, vitamin E, phenols and flavonoids during thermal processing were great, mostly in juice, while in dried product, these losses were lower. Nutrient losses were in function of temperature height that the fruits were exposed to during the thermal processing. Genotypes SPRZ and SPSM were marked as the best.en
dc.description.abstractSelekcija linija paradajza namenjenog industrijskoj preradi prema osobinama koje definišu njihovu nutritivnu vrednost predstavljaju potencijal koji će se reflektovati u proizvodu dobijenom od plodova paradajza. U isto vreme ispitan je i tehnološki proces pripreme soka paradajza (100 °C) kao i sušenje plodova na toplom vazduhu, kako bi se utvrdio optimalni tehnološki proces koji najmanje narušava prirodni potencijal nutrijenata sadržanih u svežim plodovima. Ispitivanje je sprovedeno na 6 linija i jednoj sorti industrijskog paradajza gde su ispitani sadržaj vitamina C, vitamina E, likopina, β-carotina, fenola, flavonoida, suve materije i ukupni antioksidativni kapacitet, standardnim metodama za utvrđivanje sadržaja ovih parametara. Grupisanje je izvršeno prema osobinama prosečnog sadržaja karetinoida (likopen, β-karoten), vitamina C, vitamina E, fenola, flavonoida, suve materije i ukupnog antioksidatinog kapaciteta u plodu paradajza, pomoću PCA analize. Prve dve principle komponente odgovorne su za 77,18 % ukupne varijabilnosti ispitivanih uzoraka. Uticaj ostalih pet komponenti je mali i one su odgovorne za 22,18 % varijabilnosti. Antioksidativna aktivnost je najbolje očuvana posle dorade kroz male gubitke likopina i β-karotina posle dorade. Gubici vitamina C, vitamina E, fenola, flavonoida pri termičkoj obradi su veliki i to najviše u soku, dok kod sušenog proizvoda ti gubici su nešto manji. Gubici nutrijenata su u funkciji visine temperature kojima su plodovi bili izlagani pri termičkoj obradi. Kao najbolji genotipovi ocenjeni su SPRZ i SPSM.sr
dc.publisherInstitut za ratarstvo i povrtarstvo, Novi Sad
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31059/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceRatarstvo i povrtarstvo
dc.subjectindustrial tomatoen
dc.subjectselected linesen
dc.subjectPCAen
dc.subjectnutrientsen
dc.subjectantioxidative activityen
dc.subjectindustrijski paradajzsr
dc.subjectselekcione linijesr
dc.subjectPCAsr
dc.subjectantioksidativna aktivnostsr
dc.subjectnutrijentisr
dc.titleBioactive components in breeding industrial tomatoen
dc.titleBioaktivne komponente u funkciji oplemenjivanja industrijskog paradajzasr
dc.typearticle
dc.rights.licenseBY
dc.citation.epage86
dc.citation.issue2
dc.citation.other54(2): 79-86
dc.citation.rankM24
dc.citation.spage79
dc.citation.volume54
dc.identifier.doi10.5937/ratpov54-13676
dc.identifier.fulltexthttp://RIVeC.institut-palanka.rs/bitstream/id/86/188.pdf
dc.identifier.rcubconv_92
dc.type.versionpublishedVersion


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