TY  - JOUR
AU  - Esalami, Seddiq M.A.
AU  - Rabrenović, Biljana
AU  - Premović, Tamara
AU  - Radočaj, Olga F.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3640
AB  - Olives in Libya are a basic agricultural commodity. Moreover, olive oil is mostly produced by local producers using a cold-pressing process. To the best of our knowledge, there is no literature data on the quality of olive oils produced in Libya. Therefore, the scope of this research was to analyze the most important parameters for olive oil identification that originated in Libya. Analyses of the oil produced in 5 different geographical regions in Libya, produced by differ- ent oil manufacturers, have shown that the oils are not significantly different and are meeting legislated parameters for olive oil quality. It was determined that the iodine value (IV) of investigated oils was in the range of 80 to 87 g/100g, while the refractive index did not vary much, 1.464 to 1.469. Similarly, saponification value (SV) was rather close in values, 188.0-197.0 mgKOH/g, as well as the content of unsaponified matter, 7.7-9.0 g/kg. The oil sample from the Zwit region had the lowest relative density, 0.910 (20oC/water 20oC), while the oil from the El Farok region had the highest value for density, 0.915.
AB  - Osnovna uljana kultura u Libiji je maslina, pri čemu ulje proizvode uglavnom individualni proizvođači postupkom hladnog presovanja. Po našim saznanjim u literaturi uopšte nema podataka o kvalitetu maslinovog ulja proizvedenog u Libiji. S toga, u ovom radu su analizirani najvažniji pokazatelji za identifikaciju maslinovog ulja poreklom iz ove zemlje. Analiza osnovnih parametara fizičko-hemijskog kvaliteta pokazala je da se ulja proizvedena u 5 različitih regija - geografskih područja Libije od strane različitih proizvođača međusobno ne razlikuju bitno jedna od drugih, i da ispunjavaju zakonom predviđene okvire. Utvrđeno je da jodni broja ispitivanih ulja ima vrednosti od 80 do 87 g/100g, dok indeks refrakcije varira u uskom intervalu, od 1,464 do 1,469. U rezultatima saponifikacionog broja i sadržaju neosapunjivih materija nije bilo velikih odstupanja između analiziranih ulja, budući da su im vrednosti iznosile, respektivno, 188-197 mgKOH/g i 7,7-9,0 g/kg. Uzorak ulja iz regije Zwit imao je najmanju zapreminsku masu, 0.910, dok je ulje iz regije El Farok imalo najveću vrednost zapreminske mase, 0.915.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Some physicochemical characteristics of olive oils from Libya
T1  - Neke fizičko-hemijske karakteristike maslinovog ulja iz Libije
EP  - 45
IS  - 1
SP  - 39
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3640
ER  - 

@article{
author = "Esalami, Seddiq M.A. and Rabrenović, Biljana and Premović, Tamara and Radočaj, Olga F.",
year = "2014",
abstract = "Olives in Libya are a basic agricultural commodity. Moreover, olive oil is mostly produced by local producers using a cold-pressing process. To the best of our knowledge, there is no literature data on the quality of olive oils produced in Libya. Therefore, the scope of this research was to analyze the most important parameters for olive oil identification that originated in Libya. Analyses of the oil produced in 5 different geographical regions in Libya, produced by differ- ent oil manufacturers, have shown that the oils are not significantly different and are meeting legislated parameters for olive oil quality. It was determined that the iodine value (IV) of investigated oils was in the range of 80 to 87 g/100g, while the refractive index did not vary much, 1.464 to 1.469. Similarly, saponification value (SV) was rather close in values, 188.0-197.0 mgKOH/g, as well as the content of unsaponified matter, 7.7-9.0 g/kg. The oil sample from the Zwit region had the lowest relative density, 0.910 (20oC/water 20oC), while the oil from the El Farok region had the highest value for density, 0.915., Osnovna uljana kultura u Libiji je maslina, pri čemu ulje proizvode uglavnom individualni proizvođači postupkom hladnog presovanja. Po našim saznanjim u literaturi uopšte nema podataka o kvalitetu maslinovog ulja proizvedenog u Libiji. S toga, u ovom radu su analizirani najvažniji pokazatelji za identifikaciju maslinovog ulja poreklom iz ove zemlje. Analiza osnovnih parametara fizičko-hemijskog kvaliteta pokazala je da se ulja proizvedena u 5 različitih regija - geografskih područja Libije od strane različitih proizvođača međusobno ne razlikuju bitno jedna od drugih, i da ispunjavaju zakonom predviđene okvire. Utvrđeno je da jodni broja ispitivanih ulja ima vrednosti od 80 do 87 g/100g, dok indeks refrakcije varira u uskom intervalu, od 1,464 do 1,469. U rezultatima saponifikacionog broja i sadržaju neosapunjivih materija nije bilo velikih odstupanja između analiziranih ulja, budući da su im vrednosti iznosile, respektivno, 188-197 mgKOH/g i 7,7-9,0 g/kg. Uzorak ulja iz regije Zwit imao je najmanju zapreminsku masu, 0.910, dok je ulje iz regije El Farok imalo najveću vrednost zapreminske mase, 0.915.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Some physicochemical characteristics of olive oils from Libya, Neke fizičko-hemijske karakteristike maslinovog ulja iz Libije",
pages = "45-39",
number = "1",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3640"
}

Esalami, S. M.A., Rabrenović, B., Premović, T.,& Radočaj, O. F.. (2014). Some physicochemical characteristics of olive oils from Libya. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 45(1), 39-45.
https://hdl.handle.net/21.15107/rcub_agrospace_3640

Esalami SM, Rabrenović B, Premović T, Radočaj OF. Some physicochemical characteristics of olive oils from Libya. in Uljarstvo. 2014;45(1):39-45.
https://hdl.handle.net/21.15107/rcub_agrospace_3640 .

Esalami, Seddiq M.A., Rabrenović, Biljana, Premović, Tamara, Radočaj, Olga F., "Some physicochemical characteristics of olive oils from Libya" in Uljarstvo, 45, no. 1 (2014):39-45,
https://hdl.handle.net/21.15107/rcub_agrospace_3640 .

TY  - CONF
AU  - Vujasinović, Vesna B.
AU  - Dimić, Etelka
AU  - Radočaj, Olga F.
AU  - Rabrenović, Biljana
AU  - Takači, A.A.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2745
AB  - The utilization of agricultural waste products to produce food has recently received increased attention, not only to minimize waste disposal problems, but to help maximize potential resources and production of new and novel food products. The objective of this study was to characterize the pumpkin oil press-cake, a by-product of the pumpkin seed oil pressing process. The cakes were obtained by pressing the domestic variety of hull-less pumpkin seeds (Cucurbita pepo L.) "Olinka". Two pressing processes were applied: using a continual screw press in cold-pressed oil manufacturing and hydraulic press in the virgin pumpkin oil pressing process. In order to assess the suitability of this by-product, proximate analyses of the samples were conducted to determine the residual oil and water contents, as well as proteins, carbohydrates, crude fibers and ash using official methods of analysis. The residual oil was also analyzed in order to determine its nutritive quality. The obtained results showed that two kinds of oil press-cakes were significantly different in terms of oil and water contents. The press-cake obtained using a screw press had higher water content (8.30 ± 0.40%) and lower residual oil content (13.41 ± 1.48%), compared to the press-cake obtained using a hydraulic press (3.94 ± 0.65% water content and 18.18 ± 9.44% residual oil). In addition, the pumpkin press-cakes had a substantial amount of high quality proteins. The protein content of the press-cake obtained using a screw press was 67.09 ± 3.08 % d.m., while the protein content in the cake obtained using a hydraulic press was 59.20 ± 5.13% d.m. Results have also confirmed that the residual oil, regardless of the pressing method used, was of high quality, especially in terms of the high content of the essential omega-6 (linoleic fatty acid) and gamma tocopherols. The obtained results confirmed that both press-cakes can be used in different applications as value-added, functional ingredients for food manufacture.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Chemical characterization of hull-less pumpkin seed oil press-cake
EP  - 374
SP  - 370
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2745
ER  - 

@conference{
author = "Vujasinović, Vesna B. and Dimić, Etelka and Radočaj, Olga F. and Rabrenović, Biljana and Takači, A.A.",
year = "2012",
abstract = "The utilization of agricultural waste products to produce food has recently received increased attention, not only to minimize waste disposal problems, but to help maximize potential resources and production of new and novel food products. The objective of this study was to characterize the pumpkin oil press-cake, a by-product of the pumpkin seed oil pressing process. The cakes were obtained by pressing the domestic variety of hull-less pumpkin seeds (Cucurbita pepo L.) "Olinka". Two pressing processes were applied: using a continual screw press in cold-pressed oil manufacturing and hydraulic press in the virgin pumpkin oil pressing process. In order to assess the suitability of this by-product, proximate analyses of the samples were conducted to determine the residual oil and water contents, as well as proteins, carbohydrates, crude fibers and ash using official methods of analysis. The residual oil was also analyzed in order to determine its nutritive quality. The obtained results showed that two kinds of oil press-cakes were significantly different in terms of oil and water contents. The press-cake obtained using a screw press had higher water content (8.30 ± 0.40%) and lower residual oil content (13.41 ± 1.48%), compared to the press-cake obtained using a hydraulic press (3.94 ± 0.65% water content and 18.18 ± 9.44% residual oil). In addition, the pumpkin press-cakes had a substantial amount of high quality proteins. The protein content of the press-cake obtained using a screw press was 67.09 ± 3.08 % d.m., while the protein content in the cake obtained using a hydraulic press was 59.20 ± 5.13% d.m. Results have also confirmed that the residual oil, regardless of the pressing method used, was of high quality, especially in terms of the high content of the essential omega-6 (linoleic fatty acid) and gamma tocopherols. The obtained results confirmed that both press-cakes can be used in different applications as value-added, functional ingredients for food manufacture.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Chemical characterization of hull-less pumpkin seed oil press-cake",
pages = "374-370",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2745"
}

Vujasinović, V. B., Dimić, E., Radočaj, O. F., Rabrenović, B.,& Takači, A.A.. (2012). Chemical characterization of hull-less pumpkin seed oil press-cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 370-374.
https://hdl.handle.net/21.15107/rcub_agrospace_2745

Vujasinović VB, Dimić E, Radočaj OF, Rabrenović B, Takači A. Chemical characterization of hull-less pumpkin seed oil press-cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:370-374.
https://hdl.handle.net/21.15107/rcub_agrospace_2745 .

Vujasinović, Vesna B., Dimić, Etelka, Radočaj, Olga F., Rabrenović, Biljana, Takači, A.A., "Chemical characterization of hull-less pumpkin seed oil press-cake" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):370-374,
https://hdl.handle.net/21.15107/rcub_agrospace_2745 .