Page 191 - PowerPoint Presentation

POREĐENJE KONCENTRACIJE VITAMINA C U RAZLIČITIM UZORCIMA
COMPARISON OF VITAMIN C CONCENTRATIONS IN VARIOUS SAMPLES

Autor: Aleksandra Grozdanović Učenica sedmog razreda OŠ „Aleksa Šantić“
Regionalni centar za talente Beograd II

Mentor: Stefan Lazić Student Biološkog fakulteta

REZIME

Vitamin C je askorbinska kiselina. On je veoma značajan i u organizam se unosi putem voda i
povrda.Vitamin C se može nadi u hrani ( vode iz roda limuna, paradajz, peršun, zeleno lisnato sirovo
povrde, kopriva, spanad; crveni, naranđasti i žuti plodovi; šipak, gloginje, crvena paprika; dinje, jagode,
crvene i crne ribizle, višnja, zeleni orasi čija su jezgra još meka, kupine, vinovo lišde, kupus, krompir, kelj,
prokelj...).Vitamin C je najosetljiviji je od svih hidrosolubilnih vitamina.Gubi se: kuvanjem, toplotom,
mlevenjem, dodirom sa vazduhom, alkalijama i kontaktom sa posuđem od bakra.Ima specijalnu ulogu u
hidroksilaciji prolina u kolagenu. Smrtonosna doza ne postoji. Visoke doze vitamina C mogu vezivati
kalcijum iz kostiju i izbacivati ga urinom. Bitno je da unosimo određenu količinu vitamina C. Cilj ovog rada
bilo je utvrđivanje razlike u koncentraciji vitamina C u svežem vodu i kupovnim sokovima, svežem povrdu
i kuvanom povrdu. Korišdeni su radovi u kojima je izračunata koncentracija vitamina C u različitim
izvorima. Izvori su: sveže vode, sveže povrde, kupovni sokovi, kuvano povrde. Najviše vitamina C ima u
svežem vodu i povrdu. Kuvanjem i termičkim obradama se smanjuje količina vitamina C, što vidimo u
kuvanom povrdu i kupovnim sokovima, gde je koncentracija vitamina C znatno manja.

Ključne reči: vitamin C, povrde, vode, termička obrada

SUMMARY
Vitamin C is ascorbic acid. It is very important and it enters to our system through fruits and
vegetables.Vitamin C can be found in food (fruits of the genus lemon, tomato, parsley, green leafy raw
vegetables, nettle, spinach, red, orange and yellow fruits, rosehips, haws, red peppers, melons,
strawberries, red and black currant, cherry, green walnuts whose core is still soft, blackberry, grape
leaves, cabbage, potatoes, kale, brussels sprouts...). Vitamin C is the most sensitive of all the water-
soluble vitamin.It is getting lost when: cooking, heating, grinding, tapping with air, alkalis and contact
with dishes from copper.It has special role in the hydroxylation of proline in collagen. Lethal dose does
not exist. High doses of vitamin C may combine calcium from the bones and throw it throw the urine. It is
important that we take a certain amount of vitamin C. Purpose of this study was to examine differences
in the concentration of vitamin C in fresh fruits and buying juices, fresh vegetables and cooked
vegetables. We used the articles in which is calculated concentration of vitamin C in various sources.
Sources include: fresh fruits, fresh vegetables, buying juices, cooked vegetables. Most of vitamin C have
fresh fruits and vegetables. Cooking and reduces the amount of vitamin C, that we see in the cooked
vegetables and juices, where the concentration of vitamin C significantly reduced.

Keywords: vitamin C , vegetables , fruits, heating treatment