20.500.12556/DKUM-43440 Vpliv kulinarične obdelave na vsebnost nitratov v korenju Influence of culinary processing on the nitrate content in carrot 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. 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. korenje nitrati kulinarična obdelava način pridelave carrot nitrate culinary processing method of production true true false Slovenski jezik Angleški jezik Magistrsko delo 2014-01-20 12:38:56 2014-02-17 09:55:44 2022-05-10 03:05:25 2021-04-29 03:13:16 2014 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:R5ZMVWC0 MAG_Cestnik_Sanja_2014.pdf MAG_Cestnik_Sanja_2014.pdf 1 CC18330449FF49D30A8C24075ACB06AF 8a768867d691efa5238eea5079e02f0a17f88ddbada8400801c3ff8e484bc6d8 a357c1bf-7c0a-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=61804 Fakulteta za kmetijstvo in biosistemske vede 0 0 0