{"id":70035,"date":"2023-04-04T14:11:48","date_gmt":"2023-04-04T12:11:48","guid":{"rendered":"https:\/\/www.mojevrijeme.hr\/magazin\/?p=70035"},"modified":"2023-04-04T17:12:42","modified_gmt":"2023-04-04T15:12:42","slug":"zasto-krumpir-pocrni-nakon-kuhanja-je-li-to-opasno-za-zdravlje","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2023\/04\/zasto-krumpir-pocrni-nakon-kuhanja-je-li-to-opasno-za-zdravlje\/","title":{"rendered":"Za\u0161to krumpir pocrni nakon kuhanja? Je li to opasno za zdravlje?"},"content":{"rendered":"\n<p>Kada krumpir nakon kuhanja promijeni boju, ljudi \u010desto pretpostavljaju da su gomolji o\u0161te\u0107eni ili bolesni, a neki \u010dak tvrde da je to posljedica upotrebe pesticida i herbicida tijekom uzgoja. No, istina je sasma druga\u010dija. Razlozi za\u0161to krumpir mijenja boju u sme\u0107kastu ili \u010dak tamno sivu nakon kuhanja su njegove sortne karakteristike i uvjeti skladi\u0161tenja. <\/p>\n\n\n\n<p>Sama pojava je posljedica oksidacije tvari koje se prirodno nalaze u krumpirovim gomoljima. Reakcijom \u017eeljeza i klorogenske kiseline u prisutnosti topline nastaje fero-klorogenska kiselina. \u010cim taj novonastali spoj do\u0111e u kontakt sa zrakom, oksidira i stvara tamno obojenu fero-di-klorogensku kiselinu. Taj spoj je razlog za crnu ili sme\u0111u boju koju poprimaju kuhani krumpiri.<\/p>\n\n\n\n<p>Brzina i intenzitet tamnjenja su u izravnoj vezi s koncentracijom klorogenske kiseline i \u017eeljeza u krumpiru. Istodobno, koncentracija tih tvari ovisi o sorti krumpira, na\u010dinu na koji je uzgojen i uvjetima skladi\u0161tenja, poput temperature i vremena. Op\u0107enito, koli\u010dina klorogenske kiseline u krumpiru pove\u0107ava se \u0161to su du\u017ee gomolji uskladi\u0161teni na ni\u017eim temperaturama. Prema dostupnim izvorima, iako takav kuhani krumpir ima ne\u0161to lo\u0161ije estetske karakteristike, posve je zdrav za konzumaciju. <\/p><div id=\"mojev-2548627389\" class=\"mojev-u-tekstu mojev-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Prikazni 1 u tekstu -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"8535551207\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div><br style=\"clear: both; display: block; float: none;\"\/>\n\n\n\n<p>Klorogenska kiselina je tvar prirodno zastupljena u mnogim prehrambenim proizvodima, primjerice u kavi, a \u0161iroko se primjenjuje u kozmetici, ali i u preparatima za mr\u0161avljenje. <\/p>\n<div id=\"mojev-2460141404\" class=\"mojev-kraj-teksta mojev-entity-placement\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Display-1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"1465712950\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Koli\u010dina klorogenske kiseline u krumpiru pove\u0107ava se \u0161to su du\u017ee gomolji uskladi\u0161teni na ni\u017eim temperaturama. <\/p>\n","protected":false},"author":1,"featured_media":70038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[3409,173,42],"class_list":["post-70035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-krumpir","tag-povrce","tag-prehrana"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/70035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/comments?post=70035"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/70035\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/70038"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=70035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=70035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=70035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}