Stability of carotenoids in pumpkin during the different heat treatments
Аутори
Paunović, DraganaMarković, Jovana
Ivanović, Evica
Rabrenović, Biljana
Despotović, Saša
Banjac, Nebojša
Остало (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest cont...ent of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.
Кључне речи:
Pumpkin / Heat treatment / Total carotenoids / SpectrophotometryИзвор:
1st International Conference on Advanced Production and Processing, 2019, 32-Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Развој технологије производње црвеног вина и дијететских производа из вина богатих биолошки активним полифенолима са кардиопротективним дејствима (RS-MESTD-Technological Development (TD or TR)-31020)
Институција/група
Poljoprivredni fakultetTY - GEN AU - Paunović, Dragana AU - Marković, Jovana AU - Ivanović, Evica AU - Rabrenović, Biljana AU - Despotović, Saša AU - Banjac, Nebojša PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6891 AB - Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar. T2 - 1st International Conference on Advanced Production and Processing T1 - Stability of carotenoids in pumpkin during the different heat treatments SP - 32 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6891 ER -
@misc{ author = "Paunović, Dragana and Marković, Jovana and Ivanović, Evica and Rabrenović, Biljana and Despotović, Saša and Banjac, Nebojša", year = "2019", abstract = "Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.", journal = "1st International Conference on Advanced Production and Processing", title = "Stability of carotenoids in pumpkin during the different heat treatments", pages = "32", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6891" }
Paunović, D., Marković, J., Ivanović, E., Rabrenović, B., Despotović, S.,& Banjac, N.. (2019). Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing, 32. https://hdl.handle.net/21.15107/rcub_agrospace_6891
Paunović D, Marković J, Ivanović E, Rabrenović B, Despotović S, Banjac N. Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing. 2019;:32. https://hdl.handle.net/21.15107/rcub_agrospace_6891 .
Paunović, Dragana, Marković, Jovana, Ivanović, Evica, Rabrenović, Biljana, Despotović, Saša, Banjac, Nebojša, "Stability of carotenoids in pumpkin during the different heat treatments" in 1st International Conference on Advanced Production and Processing (2019):32, https://hdl.handle.net/21.15107/rcub_agrospace_6891 .