75987274

ANTIOXIDANTS IN FOOD

Lecture: dr Aleksandra Szydłowska-Czerniak Seminar : dr Aleksandra Szydłowska-Czerniak

Lecture    20 godz.    waga: 60 % ZAL    semestr: IV

Seminar    20 godz.    waga: 40 % ZAL    semestr: IV

Waga przedmiotu 3 ECTS

Short description:

The course provides information on the basie chemistry of the antioxidants in food. Students get to know principles of the effect of technological stages on the antioxidants contents in the finał produets. The program included also the study on the role of antioxidants in the progression of major human degenerative diseases and conditions.

Description:

Lecture: Chemical characterization of natural antioxidants in food. Oxidative stress. Antioxidants and their role in the civilization diseases prevention (aging, heart and neurodegenerative diseases, allergic, cancer etc.). Bioavailability of antioxidants. Sampling and preparing foods for antioxidants determination. Quantitative and qualitative methods for analysis of antioxidants, their mixtures and antioxidant capacities of food produets. The effect of technological proccess on the antioxidants content and antioxidant activity of the finał produets. The change of antioxidants amounts in foods during heat treatment (frying, cooking, blanchiment etc.). The effect of packing and storage of food produets on the antioxidants contents.

Seminar: Students present the projects proposing the analytical methods for the determination of antioxidants content in (1) vegetable and animals fats, (2) oilseeds (3) fruits and vegetables, (4) dairy produets, (5) cereals, (6) winę, tea, coffee, (7) leguminous plant. Moreover, students discusse the effect of technological processes and heat treatment of foods on their antioxidant capacities.

Literaturę:

1. Z.S. Sikorski (red.), Chemia żywności. Odżywcze i zdrowotne właściwości składników żywności. Tom3, WNT, Warszawa, 2007.

2. W. Grajek (red.) Przeciwutleniacze w żywności. Aspekty zdrowotne, technologiczne, molekularne i analityczne. WNT, Warszawa, 2007.

3.    E. Pijanowski, M. Dłużewski, A. Dłużewska, A. Jarczyk, Ogólna technologia żywności. WNT, Warszawa, 2004

4.    F. Swiderski (red.) Żywność wygodna i żywność funkcjonalna. WNT, Warszawa, 2006

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