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undergraduate thesis
Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću
2017. urn:nbn:hr:182:706621
Andrijević, Martina
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

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Andrijević, M. (2017). Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, Martina. "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, Martina. "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, M. (2017). 'Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević M. Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2017 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:182:706621

M. Andrijević, "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:182:706621

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Metadata
TitleUsporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću
Title (english)Comparision of the vitamin C content in fresh, cooked and frozen fruits and vegetables
AuthorMartina Andrijević
MentorMirela Samardžić (mentor)
Committee memberMirela Samardžić (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Vitamin C je prirodni organski spoj, vitamin topljiv u vodi, a nalazi se uglavnom u voću i povrću. Potreban je organizmu za sintezu kolagena i karnitina, u metabolizmu masnih kiselina, jaki je antioksidans, a kako ga ne moţemo sami proizvesti moramo ga unositi hranom. Najčešći unos vitamina C je preko hrane, a kod manjka (hipovitaminoze) moţe se unositi u obliku šumećih tableta, praha ili soka kao dodatka prehrani. Izraziti manjak vitamina C dovodi do bolesti koja se zove skorbut. Vitamin C poznat je i po svom učinku na imunološki sustav te se zbog toga preporućuje konzumacija voća i povrća bogatog vitaminom C kod različitih bolesti (gripa, prehlada i dr.). Najviše vitamina C prisutno je u svjeţem voću i povrću, a obrada hrane utječe na njegovu količinu u namirnici zbog toga što je topiv u vodi pa se ispire te je osjetljiv na svjetlost, oksidira na zraku, nestabilan je pa se gubi skladištenjem, kuhanjem ili zamrzavanjem. U ovom radu odreĎene su količine vitamina C u svjeţem, kuhanom i zamrznutom voću i povrću te su usporeĎene dobivene vrijednosti kako bi se utvrdio najbolji način za konzumiranje namirnica bogatih vitaminom C.
Abstract (english)
Vitamin C is an natural organic compound. It is water soluble vitamin which can be found in fruits and vegetables. Human body uses vitamin C for synthesis of collagen and carnitine, in fatty acid synthesis and it is also very strong antioxidant. Humans can not produce it so it must be consumed. Eating fruits and vegetables usually provides enough vitamin C, but in case of vitamin C deficiency (hypovitaminosis) it can be consumed in the form of effervescent tablets, powder or juice as dietary supplement. Vitamin C deficiency leads to scurvy disease. Benefits of this vitamin includes protection against immune system deficiencies and it is recommended to eat fruits and vegetables with this vitamin during the flu and similar diseases. Fresh fruits and vegetables contain the biggest amount of vitamin C. Food processing has effect on this because vitamin C is water soluble, light sensitive, easy to oxidize and it loses when stored, cooked or frozen. In this paper amounts of vitamin C are determined in fresh, cooked and frozen fruits and vegetables. Obtained values are comparised in order to determine the best way for consuming groceries with vitamin C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:706621
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2018-01-08 12:19:48