magistrsko delo
Jasmina Masten (Author), Nives Ogrinc (Reviewer), Rajko Vidrih (Mentor)

Abstract

V magistrskem delu smo želeli ovrednotiti parametre kakovosti v vzorcih paprike, paradižnika in solate iz trgovin. Primerjali smo vsebnost skupnih fenolov, antioksidacijskega potenciala, askorbinske kisline, karotenoidov, klorofila ter nitratov, nitritov in amonija v vzorcih različnega porekla (Maroko, Turčija, Španija, Italija, Grčija, Slovenija). Papriko in paradižnik smo po nakupu skladiščili v temnem prostoru deset dni pri temperaturi 10-12 °C, solato pa pri 1,2 °C. Rezultate smo primerjali glede na vsebnost v posamezni vrsti zelenjave, glede na državo izvora zelenjave in glede na spremembo vrednosti med skladiščenjem. Ocenili smo tudi spremembo senzorične kakovosti zelenjave pred in po skladiščenju. Rezultati so pokazali, da je vsebnost fenolnih spojin, AOP in askorbinske kisline najvišja v papriki, klorofila a in b in dušikovih spojin pa v solati. Analiza geografskega porekla zelenjave je pokazala, da zelenjava iz Maroka, Turčije in Italije vsebuje več nitratov, nitritov in amonija, vzorci iz Maroka in Turčije pa vsebujejo tudi nižjo vsebnost bioaktivnih snovi od ostalih vzorcev. Vsebnost bioaktivnih komponent in senzorično kakovost med skladiščenjem najbolje ohranja paprika, pri kateri se kaže trend višanja vsebnosti nekaterih komponent. Najslabše se na skladiščenje odziva solata, kjer značilno upade vsebnost več komponent. Pri paradižniku se vsebnost bioaktivnih komponent malo spremeni med skladiščenjem, pri ohranjanju senzorične kakovosti pa so rezultati nekoliko boljši kot pri solati.

Keywords

zelenjava;solata;Lactuca sativa L.;paprika;Capsicum annuum L.;paradižnik;Solanum lycopersicum L.;kemijska sestava;fizikalno-kemijske lastnosti;skladiščenje;senzorična kakovost;geografsko poreklo;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [J. Masten]
UDC: 635.52+635.64+635.649:543.2:621.796:543.92
COBISS: 4816248 Link will open in a new window
Views: 1913
Downloads: 593
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Other data

Secondary language: English
Secondary title: Quality parameters of lettuce, tomato and bell peppers from supermarkets
Secondary abstract: In master's thesis we evaluated quality parameters before and after storage of bell peppers, tomato and lettuce. Samples investigated were of different geographical origin (Morroco, Turkey, Spain, Italy, Greece, Slovenia) and were provided in 4 different shoping centers in Slovenia. Analyses carried out included chemical parameters: total phenols, antioxidant potential, ascorbic acid, carotenoids, chlorophyll, nitrates and nitrites, ammonium and sensory analyses. For the storage experiment peppers and tomato were stored in a dark room at 10-12 °C, while lettuce was stored at 1,2 °C, all commodities for ten days. Content of total phenols, antioxidant activity and ascorbic acid was the highest in bell pepper, while the content of chlorophyll a and b and nitrates, nitrites and ammonium was the highest in lettuce. Regarding geographical origin vegetables from Morroco, Turkey and Italy contained more nitrates and nitrites as well as ammonium, while the Morroco and Turkey samples contained less bioactive compounds compared to other production locations. The most influential parameters to diferentiate between geographical locations were: ascorbic acid, ammonium, nitrates and nitrites, total phenols, antioxidant potential, neoxanthin and β-carotene. In storage experiment pepper retained more bioactive compounds and also showed the highest sensory quality compared to tomato or lettuce. In lettuce the content of most bioactive compounds as well as sensory quality decreased during storage – faster as compared to bell pepper or tomato investigated. Loss of sensory quality is attributed mostly to appearance (wilting, weight loss), appearance of nontipical smell and aroma as well as the growth of moulds.
Secondary keywords: vegetables;lettuce;Lactuca sativa L.;sweet peppers;Capsicum annuum L.;tomato;Solanum lycopersicum L.;chemical composition;physicochemical properties;storage;sensory qualitiy;geographical origin;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: X, 62 f.
ID: 10910348