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Title:
Vpliv kulinarične obdelave na vsebnost nitratov v korenju
Authors:
ID
Cestnik, Sanja
(Author)
ID
Langerholc, Tomaž
(Mentor)
More about this mentor...
Files:
MAG_Cestnik_Sanja_2014.pdf
(1,42 MB)
MD5: CC18330449FF49D30A8C24075ACB06AF
Language:
Slovenian
Work type:
Master's thesis
Organization:
FKBV - Faculty of Agriculture and Life Sciences
Abstract:
Cilj naše raziskave je bil določiti dinamiko spreminjanja vsebnosti nitratov v korenju (Daucus carota L.) v postopku kulinarične obdelave glede na način pridelave zelenjave. Študijo smo izvedli v zimskem času 2012 in spomladanskem času 2013, nitrate pa smo analizirali s HPLC-metodo in rezultate statistično ovrednotili. Rezultati poskusa so pokazali, da je korenje zelenjava z nizko vsebnostjo nitratov, vendar pa so bili nitrati v osnovnih vzorcih razpršeni od zelo nizkih do visokih vrednosti. Ekološko pridelano korenje je v povprečju vsebovalo 3,5-krat višjo koncentracijo nitratov kot konvencionalno pridelano korenje. Od vseh tehnik je obdelava umivanje + lupljenje + kuhanje + pire najbolj vplivala na zmanjšanje nitratov. Ostale postopkovne tehnike (umivanje, umivanje + lupljenje) so povzročile manjše spremembe. Ne glede na način pridelave ni bilo statistično pomembnih razlik med osnovnimi in kulinarično obdelanimi vzorci. Glede na vsebnost nitratov lahko sklepamo, da nitrat v korenju ne predstavlja tveganja za zdravje ljudi.
Keywords:
korenje
,
nitrati
,
kulinarična obdelava
,
način pridelave
Place of publishing:
Maribor
Year of publishing:
2014
PID:
20.500.12556/DKUM-43440
NUK URN:
URN:SI:UM:DK:R5ZMVWC0
Publication date in DKUM:
17.02.2014
Views:
2775
Downloads:
340
Metadata:
Categories:
FKBV
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CESTNIK, Sanja, 2014,
Vpliv kulinarične obdelave na vsebnost nitratov v korenju
[online]. Master’s thesis. Maribor. [Accessed 22 January 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=43440
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Secondary language
Language:
English
Title:
Influence of culinary processing on the nitrate content in carrot
Abstract:
The aim of our study was to determine changes in the nitrate content in carrots (Daucus carota L.) during culinary processing with respect to the farming production type. The study was performed in winter 2012 and spring 2013. Nitrate was analyzed by HPLC method and the results were statistically evaluated. The results of the experiment showed that carrots have low nitrate content, but nitrates were widely dispersed. Organically cultivated carrots contained a 3.5-fold higher concentration of nitrates than conventionally grown carrots. From all of the processing techniques, washing + peeling + cooking + puree had the largest effect on reduction of nitrates with respect to raw samples. Other techniques (washing, washing + peeling) resulted in minor changes. Irrespective of the farming production type we could not show statistically significant differences in nitrate levels between the basic and culinary treated samples. Based on the nitrate levels in raw and processed carrots we conclude, that nitrate in carrots does not present a risk for human health.
Keywords:
carrot
,
nitrate
,
culinary processing
,
method of production
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