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Nutritivni sastav organski i konvencionalno proizvedenih namirnica

dc.creatorGolijan, Jelena
dc.creatorVeličković, Milovan
dc.date.accessioned2020-12-17T21:26:47Z
dc.date.available2020-12-17T21:26:47Z
dc.date.issued2015
dc.identifier.issn0018-6872
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/3906
dc.description.abstractGiven the fact that the nutritional value, safety and health status of food produced by conventional agriculture vary around the world, the system of organic farming is emerging as a system that achieves a sustainable production of healthy and safe food, free of pesticide residues. This paper presents evidence that organic foods compared to conventional contain significantly less nitrates, a higher level of dry substance and minerals (especially Fe, Mg and P), vitamin C, essential amino acids and total sugars, then the phenolic compounds, while foods of animal origin contain more unsaturated fatty acids. As for the level of protein, it is generally lower in organic foods. The current scientific data indicate that there is an insufficient number of studies on vitamin levels, in particular b-carotene and vitamin B group. Organically produced fruits and vegetables (in particular apple, cherry, currants, sugar beet, beetroot, carrot, spinach, kale and potatoes) contain higher levels of sucrose and total all sugars. When it comes to animal products, the current available data are insufficiently documented due to different farming systems on farms. However, studies show that chicken eggs and cow's milk do not show significant differences in protein content compared to conventionally produced, organic cow's milk products contain less lipids, while organic chicken meat has a much higher level of iron. However, strict rules laid down by the system of organic production provides food production that meets high quality standards.en
dc.description.abstractS obzirom na to da je činjenica da nutritivna vrednost, bezbednost i zdravstveno stanje namirnica proizvedenih konvencionalnom poljoprivredom variraju širom sveta, sistem organske proizvodnje se nameće kao sistem kojim se postiže održiva proizvodnja zdrave i bezbedne hrane bez ostataka pesticida. Ovim radom su prikazani podaci da organska hrana u poređenju sa konvencionalnom sadrži znatno manje nitrata, a više suve materije i minerala (naročito Fe, Mg i P), vitamina C, esencijalnih aminokiselina i ukupnih šećera, a zatim i fenolnih jedinjenja, dok namirnice životinjskog porekla sadrže i više nezasićenih masnih kiselina. Što se tiče nivoa proteina, on je uglavnom niži u organskim namirnicama. Dosadašnji naučni podaci ukazuju da postoji nedovoljan broj studija vezanih za ispitivanje nivoa vitamina, naročito b-karotena i vitamina B grupe. Organski proizvedeno voće i povrće (naročito jabuka, višnja, ribizla, šećerna repa, cvekla, šargarepa, spanać, kelj i krompir) sadrže viši nivo saharoze, kao i svih ukupnih šećera. Kada su u pitanju animalni proizvodi, dosadašnji dostupni podaci su nedovoljno dokumentovani usled različitog sistema uzgoja na farmama. Ipak, istraživanja dokazuju da kokošja jaja i kravlje mleko ne pokazuju značajne razlike u sadržaju proteina u odnosu na konvencionalno proizvedene, organski kravlji proizvodi sadrže manje lipida, dok meso organskih pilića ima znatno viši nivo gvožđa. Ipak, strogo propisanim pravilima sistem organske proizvodnje obezbeđuje proizvodnju hrane koja zadovoljava visoke standarde kvaliteta.sr
dc.publisherDruštvo za ishranu Srbije, Beograd
dc.rightsopenAccess
dc.sourceHrana i ishrana
dc.subjectorganic foodsen
dc.subjectvitaminsen
dc.subjectproteinsen
dc.subjectmineralsen
dc.subjectamino acidsen
dc.subjectsugarsen
dc.subjectlipidsen
dc.subjectorganska hranasr
dc.subjectvitaminisr
dc.subjectproteinisr
dc.subjectmineralisr
dc.subjectaminokiselinesr
dc.subjectšećerisr
dc.subjectlipidisr
dc.titleNutritional composition of conventional and organically produced fooden
dc.titleNutritivni sastav organski i konvencionalno proizvedenih namirnicasr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage46
dc.citation.issue2
dc.citation.other56(2): 43-46
dc.citation.rankM52
dc.citation.spage43
dc.citation.volume56
dc.identifier.doi10.5937/HraIsh1502043G
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/2459/3903.pdf
dc.type.versionpublishedVersion


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