TY  - JOUR
AU  - Mihajlović, Dragana
AU  - Čolić, Slavica
AU  - Marković, Jovana
AU  - Perišić, Dejana
AU  - Rajić, Jasmina
AU  - Premović, Tamara
AU  - Rabrenović, Biljana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6330
AB  - The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. The fruits contain high level of bioactive compounds. The aim of this study was to examine the effect of heat treatment on tocopherols, total phenolics and antioxidant activity in green and black olives, as well as their fatty acid composition. The instrumental methods used in this experiment were high performance liquid chromatography (HPLC), gas chromatography with flame ionization detection (GC/FID) and spectrophotometric methods. The results revealed that the β+γ-tocopherols content after the heat treatment had the biggest reduction, which was 68.4% for green and 80.2% for black olives. Also, a significant loss of total phenolic content was observed after heat treatment in green and black olives by 18.6% and 18.4%, respectively, as well as antioxidant activity (decrease up to 28.1%). The most abundant fatty acids in green and black olives were oleic (C18:1), palmitic (C16:0) and linoleic acid (C18:2). The changes in fatty acids composition during the heat treatment occurred mostly at the level of polyunsaturated fatty acids, especially linolenic acid (C18:3) in black olives had the significant reduction (by 57.4%) in relation to the initial quantity. © 2023,Notulae Botanicae Horti Agrobotanici Cluj-Napoca. All Rights Reserved.
T2  - Notulae Botanicae Horti Agrobotanici Cluj-Napoca
T2  - Notulae Botanicae Horti Agrobotanici Cluj-Napoca
T1  - Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)
IS  - 1
VL  - 51
DO  - 10.15835/nbha51113029
ER  - 

@article{
author = "Mihajlović, Dragana and Čolić, Slavica and Marković, Jovana and Perišić, Dejana and Rajić, Jasmina and Premović, Tamara and Rabrenović, Biljana",
year = "2023",
abstract = "The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. The fruits contain high level of bioactive compounds. The aim of this study was to examine the effect of heat treatment on tocopherols, total phenolics and antioxidant activity in green and black olives, as well as their fatty acid composition. The instrumental methods used in this experiment were high performance liquid chromatography (HPLC), gas chromatography with flame ionization detection (GC/FID) and spectrophotometric methods. The results revealed that the β+γ-tocopherols content after the heat treatment had the biggest reduction, which was 68.4% for green and 80.2% for black olives. Also, a significant loss of total phenolic content was observed after heat treatment in green and black olives by 18.6% and 18.4%, respectively, as well as antioxidant activity (decrease up to 28.1%). The most abundant fatty acids in green and black olives were oleic (C18:1), palmitic (C16:0) and linoleic acid (C18:2). The changes in fatty acids composition during the heat treatment occurred mostly at the level of polyunsaturated fatty acids, especially linolenic acid (C18:3) in black olives had the significant reduction (by 57.4%) in relation to the initial quantity. © 2023,Notulae Botanicae Horti Agrobotanici Cluj-Napoca. All Rights Reserved.",
journal = "Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Notulae Botanicae Horti Agrobotanici Cluj-Napoca",
title = "Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)",
number = "1",
volume = "51",
doi = "10.15835/nbha51113029"
}

Mihajlović, D., Čolić, S., Marković, J., Perišić, D., Rajić, J., Premović, T.,& Rabrenović, B.. (2023). Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.). in Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51(1).
https://doi.org/10.15835/nbha51113029

Mihajlović D, Čolić S, Marković J, Perišić D, Rajić J, Premović T, Rabrenović B. Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.). in Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2023;51(1).
doi:10.15835/nbha51113029 .

Mihajlović, Dragana, Čolić, Slavica, Marković, Jovana, Perišić, Dejana, Rajić, Jasmina, Premović, Tamara, Rabrenović, Biljana, "Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)" in Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51, no. 1 (2023),
https://doi.org/10.15835/nbha51113029 . .

TY  - CONF
AU  - Rajić, Jasmina
AU  - Petrović, Tanja
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6887
AB  - Plastic materials are commonly used for food packaging due to their excellent physicalmechanical, thermal, chemical, and barrier properties. They are also easy to process, can be combined with other materials, and are cost-effective. In order to improve flexibility, transparency, and durability, plasticizers such as phthalates can be added to the chemically stable polymers. The detection and determination of phthalates in articles of general use is crucial as they account for up to 50% of the mass and can easily migrate due to their physical and chemical properties. Exposure to phthalates can lead to various health problems, e.g. allergic diseases, asthma, thyroid dysfunction, fertility issues, endocrine disorders, and cardiovascular disease. There are several factors (temperature, ultraviolet radiation, ultrasound, mechanical forces, etc.) that influence the migration of phthalates. Thus, food products can be contaminated with phthalates by migration from plastic packaging. Therefore, it is important to investigate the migration of phthalates from plastic items and packaging into food. Packaging materials and packaging used in the food industry must be tested to ensure that they do not pose a health risk. The legal framework relating to these materials was created to ensure the safety of food that is consumed and sold.
PB  - The Academy of Applied Technical Studies Belgrade
C3  - International Scientific and Professional Conference POLITEHNIKA 2023
T1  - Potential migration of phthalates from different polymers into food
SP  - 894–899
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6887
ER  - 

@conference{
author = "Rajić, Jasmina and Petrović, Tanja and Mihajlović, Dragana",
year = "2023",
abstract = "Plastic materials are commonly used for food packaging due to their excellent physicalmechanical, thermal, chemical, and barrier properties. They are also easy to process, can be combined with other materials, and are cost-effective. In order to improve flexibility, transparency, and durability, plasticizers such as phthalates can be added to the chemically stable polymers. The detection and determination of phthalates in articles of general use is crucial as they account for up to 50% of the mass and can easily migrate due to their physical and chemical properties. Exposure to phthalates can lead to various health problems, e.g. allergic diseases, asthma, thyroid dysfunction, fertility issues, endocrine disorders, and cardiovascular disease. There are several factors (temperature, ultraviolet radiation, ultrasound, mechanical forces, etc.) that influence the migration of phthalates. Thus, food products can be contaminated with phthalates by migration from plastic packaging. Therefore, it is important to investigate the migration of phthalates from plastic items and packaging into food. Packaging materials and packaging used in the food industry must be tested to ensure that they do not pose a health risk. The legal framework relating to these materials was created to ensure the safety of food that is consumed and sold.",
publisher = "The Academy of Applied Technical Studies Belgrade",
journal = "International Scientific and Professional Conference POLITEHNIKA 2023",
title = "Potential migration of phthalates from different polymers into food",
pages = "894–899",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6887"
}

Rajić, J., Petrović, T.,& Mihajlović, D.. (2023). Potential migration of phthalates from different polymers into food. in International Scientific and Professional Conference POLITEHNIKA 2023
The Academy of Applied Technical Studies Belgrade., 894–899.
https://hdl.handle.net/21.15107/rcub_agrospace_6887

Rajić J, Petrović T, Mihajlović D. Potential migration of phthalates from different polymers into food. in International Scientific and Professional Conference POLITEHNIKA 2023. 2023;:894–899.
https://hdl.handle.net/21.15107/rcub_agrospace_6887 .

Rajić, Jasmina, Petrović, Tanja, Mihajlović, Dragana, "Potential migration of phthalates from different polymers into food" in International Scientific and Professional Conference POLITEHNIKA 2023 (2023):894–899,
https://hdl.handle.net/21.15107/rcub_agrospace_6887 .

TY  - CONF
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Salević-Jelić, Ana
AU  - Pejić, Lazar
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6864
AB  - Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).
PB  - University of Belgrade - Faculty of Agriculture
C3  - Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
T1  - The possibility of using horseradish leaves pomace in the food industry
SP  - 44
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6864
ER  - 

@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Pejić, Lazar and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).",
publisher = "University of Belgrade - Faculty of Agriculture",
journal = "Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)",
title = "The possibility of using horseradish leaves pomace in the food industry",
pages = "44",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6864"
}

Marković, J., Nedović, V., Salević-Jelić, A., Pejić, L.,& Mihajlović, D.. (2023). The possibility of using horseradish leaves pomace in the food industry. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
University of Belgrade - Faculty of Agriculture., 44.
https://hdl.handle.net/21.15107/rcub_agrospace_6864

Marković J, Nedović V, Salević-Jelić A, Pejić L, Mihajlović D. The possibility of using horseradish leaves pomace in the food industry. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023). 2023;:44.
https://hdl.handle.net/21.15107/rcub_agrospace_6864 .

Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Pejić, Lazar, Mihajlović, Dragana, "The possibility of using horseradish leaves pomace in the food industry" in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023) (2023):44,
https://hdl.handle.net/21.15107/rcub_agrospace_6864 .

TY  - CONF
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Belošević, Spasoje
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6866
AB  - Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.
PB  - University of Belgrade, Faculty of technology and metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6866
ER  - 

@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.",
publisher = "University of Belgrade, Faculty of technology and metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices",
pages = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6866"
}

Marković, J., Nedović, V., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Mihajlović, D.. (2023). Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of technology and metallurgy., 52.
https://hdl.handle.net/21.15107/rcub_agrospace_6866

Marković J, Nedović V, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Mihajlović D. Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:52.
https://hdl.handle.net/21.15107/rcub_agrospace_6866 .

Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Mihajlović, Dragana, "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):52,
https://hdl.handle.net/21.15107/rcub_agrospace_6866 .

TY  - CONF
AU  - Marković, Jovana
AU  - Mihajlović, Dragana
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Đorđević, Verica
AU  - Belošević, Spasoje
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6867
AB  - Spray-drying is one of the widely used techniques to extend the shelf-life and easier
handling of vegetable juices. However, the high temperatures in the spray-drying chamber
may cause the degradation of the bioactive components of the juices. Also, the enzyme
activity and sugar content of fresh juices can lead to difficulties in drying and resulting in
powders with unfavorable physicochemical properties. To overcome these problems, juices
can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate
were used as carriers for the spray-drying encapsulation of bioactive components of various
plant juices and extracts. To our knowledge, there are no reported studies on the
encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to
investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical
properties of the horseradish root juice preserved by the spray-drying encapsulation
technique.
Root juice powder without a carrier (C, control sample) and maltodextrin/alginate
encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were
analyzed using standard analytical methods to determine the moisture content, water activity,
hygroscopicity, oil holding capacity, bulk, and tapped density.
Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9
g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4
g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL
0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively.
Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in
powders with significantly better physicochemical properties than spray-dried horseradish
root juice without carrier. Based on this study, it can be concluded that the encapsulation
process has great potential for the preservation of vegetable juices and provides many
perspectives for further research and application in food products.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate
SP  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6867
ER  - 

@conference{
author = "Marković, Jovana and Mihajlović, Dragana and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Nedović, Viktor",
year = "2023",
abstract = "Spray-drying is one of the widely used techniques to extend the shelf-life and easier
handling of vegetable juices. However, the high temperatures in the spray-drying chamber
may cause the degradation of the bioactive components of the juices. Also, the enzyme
activity and sugar content of fresh juices can lead to difficulties in drying and resulting in
powders with unfavorable physicochemical properties. To overcome these problems, juices
can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate
were used as carriers for the spray-drying encapsulation of bioactive components of various
plant juices and extracts. To our knowledge, there are no reported studies on the
encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to
investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical
properties of the horseradish root juice preserved by the spray-drying encapsulation
technique.
Root juice powder without a carrier (C, control sample) and maltodextrin/alginate
encapsulates of root juice (MD/AL) were prepared by spray-drying. The powders were
analyzed using standard analytical methods to determine the moisture content, water activity,
hygroscopicity, oil holding capacity, bulk, and tapped density.
Moisture content, water activity, and hygroscopicity were lower in MD/AL (7.8%, 0.28, 22.9
g/100 g) than in C (10.2%, 0.32, 24.4 g/100 g). MD/AL had a higher oil holding capacity (1.4
g oil/g) compared to C (1.1 g oil/g). The values for bulk and tapped density were for MD/AL
0.5 and 0.7 g/cm3 and C 0.6 and 0.7 g/cm3, respectively.
Finally, the encapsulation of horseradish root juice in maltodextrin/alginate resulted in
powders with significantly better physicochemical properties than spray-dried horseradish
root juice without carrier. Based on this study, it can be concluded that the encapsulation
process has great potential for the preservation of vegetable juices and provides many
perspectives for further research and application in food products.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate",
pages = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6867"
}

Marković, J., Mihajlović, D., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Nedović, V.. (2023). Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists
University of Belgrade, Faculty of Technology and Metallurgy., 53.
https://hdl.handle.net/21.15107/rcub_agrospace_6867

Marković J, Mihajlović D, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Nedović V. Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:53.
https://hdl.handle.net/21.15107/rcub_agrospace_6867 .

Marković, Jovana, Mihajlović, Dragana, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Nedović, Viktor, "Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):53,
https://hdl.handle.net/21.15107/rcub_agrospace_6867 .

TY  - JOUR
AU  - Stojanova, Monika
AU  - Pantic, Milena
AU  - Klaus, Anita
AU  - Mihajlovic, Dragana
AU  - Miletic, Dunja
AU  - Sobajic, Sladjana
AU  - Stojanova, Marina Todor
AU  - Niksic, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6334
AB  - The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).
T2  - International Journal of Food Science and Technology
T2  - International Journal of Food Science and Technology
T1  - Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts
DO  - 10.1111/ijfs.16462
ER  - 

@article{
author = "Stojanova, Monika and Pantic, Milena and Klaus, Anita and Mihajlovic, Dragana and Miletic, Dunja and Sobajic, Sladjana and Stojanova, Marina Todor and Niksic, Miomir",
year = "2023",
abstract = "The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).",
journal = "International Journal of Food Science and Technology, International Journal of Food Science and Technology",
title = "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts",
doi = "10.1111/ijfs.16462"
}

Stojanova, M., Pantic, M., Klaus, A., Mihajlovic, D., Miletic, D., Sobajic, S., Stojanova, M. T.,& Niksic, M.. (2023). Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology.
https://doi.org/10.1111/ijfs.16462

Stojanova M, Pantic M, Klaus A, Mihajlovic D, Miletic D, Sobajic S, Stojanova MT, Niksic M. Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology. 2023;.
doi:10.1111/ijfs.16462 .

Stojanova, Monika, Pantic, Milena, Klaus, Anita, Mihajlovic, Dragana, Miletic, Dunja, Sobajic, Sladjana, Stojanova, Marina Todor, Niksic, Miomir, "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts" in International Journal of Food Science and Technology (2023),
https://doi.org/10.1111/ijfs.16462 . .

TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Mihajlović, Dragana
AU  - Stojanova, Marina
AU  - Nikšić, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6627
AB  - The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.
C3  - V. International Agricultural, Biological & Life Science Conference
T1  - Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups
EP  - 1011
SP  - 1002
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6627
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Mihajlović, Dragana and Stojanova, Marina and Nikšić, Miomir",
year = "2023",
abstract = "The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.",
journal = "V. International Agricultural, Biological & Life Science Conference",
title = "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups",
pages = "1011-1002",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6627"
}

Stojanova, M., Pantić, M., Mihajlović, D., Stojanova, M.,& Nikšić, M.. (2023). Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference, 1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627

Stojanova M, Pantić M, Mihajlović D, Stojanova M, Nikšić M. Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference. 2023;:1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

Stojanova, Monika, Pantić, Milena, Mihajlović, Dragana, Stojanova, Marina, Nikšić, Miomir, "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups" in V. International Agricultural, Biological & Life Science Conference (2023):1002-1011,
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

TY  - GEN
AU  - Marković, Jovana
AU  - Mihajlović, Dragana
AU  - Mašković, Pavle
AU  - Banjac, Nebojša
AU  - Mašković, Jelena
AU  - Ivanović, Evica
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6893
AB  - A pumpkin (Cucurbita maxima) contains significant amounts of diverse phytochemicals, including polyphenols (flavonoids, tannins) and carotenoids. Some of these compounds are known antioxidants, capable of neutralizing harmful biological free radicals, thus protecting health of living organisms. However, the numerous food-processing technologies decrease the amounts of naturally occurring antioxidants, due to enzymatic and nonenzymatic oxidation processes. The aim of this research was to determine the influence of different heat treatments (cooking, baking in conventional and microwave oven) on the antioxidant activity of phytochemicals present in the pumpkin.
The antioxidant activity was quantified spectrophotometrically, at the specific wavelengths, utilizing standard colorimetric reactions. The total antioxidant capacity of the analyzed samples was determined by phosphomolybdate method using ascorbic acid as a standard [1]. Antioxidant activity was measured by the inhibition of lipid peroxidation (FTC) [2] and free radical scavenging (DPPH⦁ [3], hydroxyl [4] and ABTS radical cation [5]) methods.
The highest total antioxidant capacity was found in a raw pumpkin sample (5.58±0.33 mg AAE/g), while the lowest value was found in a sample of pumpkin baked in conventional oven (2.88±0.32 mg AAE/g). Inhibition activity against lipid peroxidation (IC50) was the highest in raw pumpkin (16.72±0.73 µg/ml), and the lowest one was in conventional baked pumpkin (8.49±0.31 µg/ml). Free radical scavenging activity measured by DPPH and hydroxyl radicals (IC50) were the highest in raw sample (35.67±1.99 µg/ml) and (19.46±1.60 µg/ml), respectively, while the lowest values were in conventional baked pumpkin (15.68±1.32 µg/ml) and (9.69±2.01 µg/ml), respectively. Antioxidant activity measured by ABTS radical cation scavenging (IC50) was the highest in raw sample (41.63±0.61 µg/ml) and the lowest value was found in a sample baked in conventional oven (21.32±0.45 µg/ml).
The results showed that different heat treatments significantly affected on antioxidant activity, especially baking in conventional way, what makes it the least favorable process in this study.
T2  - Book of abstracts of 1 st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF)
T1  - Effect of different heat treatments on antioxidative activity in pumpkin (Cucurbita maxima)
SP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6893
ER  - 

@misc{
author = "Marković, Jovana and Mihajlović, Dragana and Mašković, Pavle and Banjac, Nebojša and Mašković, Jelena and Ivanović, Evica",
year = "2022",
abstract = "A pumpkin (Cucurbita maxima) contains significant amounts of diverse phytochemicals, including polyphenols (flavonoids, tannins) and carotenoids. Some of these compounds are known antioxidants, capable of neutralizing harmful biological free radicals, thus protecting health of living organisms. However, the numerous food-processing technologies decrease the amounts of naturally occurring antioxidants, due to enzymatic and nonenzymatic oxidation processes. The aim of this research was to determine the influence of different heat treatments (cooking, baking in conventional and microwave oven) on the antioxidant activity of phytochemicals present in the pumpkin.
The antioxidant activity was quantified spectrophotometrically, at the specific wavelengths, utilizing standard colorimetric reactions. The total antioxidant capacity of the analyzed samples was determined by phosphomolybdate method using ascorbic acid as a standard [1]. Antioxidant activity was measured by the inhibition of lipid peroxidation (FTC) [2] and free radical scavenging (DPPH⦁ [3], hydroxyl [4] and ABTS radical cation [5]) methods.
The highest total antioxidant capacity was found in a raw pumpkin sample (5.58±0.33 mg AAE/g), while the lowest value was found in a sample of pumpkin baked in conventional oven (2.88±0.32 mg AAE/g). Inhibition activity against lipid peroxidation (IC50) was the highest in raw pumpkin (16.72±0.73 µg/ml), and the lowest one was in conventional baked pumpkin (8.49±0.31 µg/ml). Free radical scavenging activity measured by DPPH and hydroxyl radicals (IC50) were the highest in raw sample (35.67±1.99 µg/ml) and (19.46±1.60 µg/ml), respectively, while the lowest values were in conventional baked pumpkin (15.68±1.32 µg/ml) and (9.69±2.01 µg/ml), respectively. Antioxidant activity measured by ABTS radical cation scavenging (IC50) was the highest in raw sample (41.63±0.61 µg/ml) and the lowest value was found in a sample baked in conventional oven (21.32±0.45 µg/ml).
The results showed that different heat treatments significantly affected on antioxidant activity, especially baking in conventional way, what makes it the least favorable process in this study.",
journal = "Book of abstracts of 1 st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF)",
title = "Effect of different heat treatments on antioxidative activity in pumpkin (Cucurbita maxima)",
pages = "72",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6893"
}

Marković, J., Mihajlović, D., Mašković, P., Banjac, N., Mašković, J.,& Ivanović, E.. (2022). Effect of different heat treatments on antioxidative activity in pumpkin (Cucurbita maxima). in Book of abstracts of 1 st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF), 72.
https://hdl.handle.net/21.15107/rcub_agrospace_6893

Marković J, Mihajlović D, Mašković P, Banjac N, Mašković J, Ivanović E. Effect of different heat treatments on antioxidative activity in pumpkin (Cucurbita maxima). in Book of abstracts of 1 st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF). 2022;:72.
https://hdl.handle.net/21.15107/rcub_agrospace_6893 .

Marković, Jovana, Mihajlović, Dragana, Mašković, Pavle, Banjac, Nebojša, Mašković, Jelena, Ivanović, Evica, "Effect of different heat treatments on antioxidative activity in pumpkin (Cucurbita maxima)" in Book of abstracts of 1 st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF) (2022):72,
https://hdl.handle.net/21.15107/rcub_agrospace_6893 .

TY  - JOUR
AU  - Popović-Djordjević, Jelena
AU  - Špirović-Trifunović, Bojana
AU  - Pećinar, Ilinka
AU  - Fernando Cappa de Oliveira, Luiz
AU  - Krstić, Đurđa
AU  - Mihajlović, Dragana
AU  - Akšić, Milica Fotirić
AU  - Simal-Gandara, Jesus
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6235
AB  - Rosehip (Rosa canina L.) seeds are rich in bioactive compounds and nutrients and hence with a great potential to be employed in production of functional foods. This work aimed to evaluate the fatty acid composition of seed oil from wild and cultivated rosehip collected at different locations in the Republic of Serbia. Unsaturated fatty acids were dominant in majority of seed oil samples, with linoleic (LA), α-linolenic (ALA) and oleic (OA) acids (24.53–46.68 %, 4.73–12.39 % and 3.89–13.82 %, respectively) as the most abundant ones. Based on the analyses of most dominant bands in Raman spectra of seeds (∼1265 and ∼1660 cm-1) characteristic for unsaturated fatty acids, ANOVA revealed significantly higher content in two seed samples (5SW and 10SC). Ratios of UFAs/ SFAs, ω-6/ω-3 and LA/ALA and desirable fatty acids (DFA) indicated that most studied rosehip seed oils showed good quality. Factors such as genetic characteristics and agro-ecological conditions most likely affected FAs composition of seed oils. © 2022 The Authors
T2  - Industrial Crops and Products
T2  - Industrial Crops and Products
T1  - Fatty acids in seed oil of wild and cultivated rosehip (Rosa canina L.) from different locations in Serbia
VL  - 191
DO  - 10.1016/j.indcrop.2022.115797
ER  - 

@article{
author = "Popović-Djordjević, Jelena and Špirović-Trifunović, Bojana and Pećinar, Ilinka and Fernando Cappa de Oliveira, Luiz and Krstić, Đurđa and Mihajlović, Dragana and Akšić, Milica Fotirić and Simal-Gandara, Jesus",
year = "2022",
abstract = "Rosehip (Rosa canina L.) seeds are rich in bioactive compounds and nutrients and hence with a great potential to be employed in production of functional foods. This work aimed to evaluate the fatty acid composition of seed oil from wild and cultivated rosehip collected at different locations in the Republic of Serbia. Unsaturated fatty acids were dominant in majority of seed oil samples, with linoleic (LA), α-linolenic (ALA) and oleic (OA) acids (24.53–46.68 %, 4.73–12.39 % and 3.89–13.82 %, respectively) as the most abundant ones. Based on the analyses of most dominant bands in Raman spectra of seeds (∼1265 and ∼1660 cm-1) characteristic for unsaturated fatty acids, ANOVA revealed significantly higher content in two seed samples (5SW and 10SC). Ratios of UFAs/ SFAs, ω-6/ω-3 and LA/ALA and desirable fatty acids (DFA) indicated that most studied rosehip seed oils showed good quality. Factors such as genetic characteristics and agro-ecological conditions most likely affected FAs composition of seed oils. © 2022 The Authors",
journal = "Industrial Crops and Products, Industrial Crops and Products",
title = "Fatty acids in seed oil of wild and cultivated rosehip (Rosa canina L.) from different locations in Serbia",
volume = "191",
doi = "10.1016/j.indcrop.2022.115797"
}

Popović-Djordjević, J., Špirović-Trifunović, B., Pećinar, I., Fernando Cappa de Oliveira, L., Krstić, Đ., Mihajlović, D., Akšić, M. F.,& Simal-Gandara, J.. (2022). Fatty acids in seed oil of wild and cultivated rosehip (Rosa canina L.) from different locations in Serbia. in Industrial Crops and Products, 191.
https://doi.org/10.1016/j.indcrop.2022.115797

Popović-Djordjević J, Špirović-Trifunović B, Pećinar I, Fernando Cappa de Oliveira L, Krstić Đ, Mihajlović D, Akšić MF, Simal-Gandara J. Fatty acids in seed oil of wild and cultivated rosehip (Rosa canina L.) from different locations in Serbia. in Industrial Crops and Products. 2022;191.
doi:10.1016/j.indcrop.2022.115797 .

Popović-Djordjević, Jelena, Špirović-Trifunović, Bojana, Pećinar, Ilinka, Fernando Cappa de Oliveira, Luiz, Krstić, Đurđa, Mihajlović, Dragana, Akšić, Milica Fotirić, Simal-Gandara, Jesus, "Fatty acids in seed oil of wild and cultivated rosehip (Rosa canina L.) from different locations in Serbia" in Industrial Crops and Products, 191 (2022),
https://doi.org/10.1016/j.indcrop.2022.115797 . .

TY  - JOUR
AU  - Paunović, Dragana M.
AU  - Marković, Jovana M.
AU  - Stričević, Lazar P.
AU  - Vujasinović, Vesna B.
AU  - Stevanović, Milica S.
AU  - Ćirković, Aleksandra L.
AU  - Rabrenović, Biljana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5853
AB  - Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.
PB  - University of Belgrade Faculty of Agriculture
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]
EP  - 74
IS  - 1
SP  - 67
VL  - 66
DO  - 10.2298/JAS2101067P
ER  - 

@article{
author = "Paunović, Dragana M. and Marković, Jovana M. and Stričević, Lazar P. and Vujasinović, Vesna B. and Stevanović, Milica S. and Ćirković, Aleksandra L. and Rabrenović, Biljana B.",
year = "2021",
abstract = "Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.",
publisher = "University of Belgrade Faculty of Agriculture",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]",
pages = "74-67",
number = "1",
volume = "66",
doi = "10.2298/JAS2101067P"
}

Paunović, D. M., Marković, J. M., Stričević, L. P., Vujasinović, V. B., Stevanović, M. S., Ćirković, A. L.,& Rabrenović, B. B.. (2021). The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]. in Journal of Agricultural Sciences (Belgrade)
University of Belgrade Faculty of Agriculture., 66(1), 67-74.
https://doi.org/10.2298/JAS2101067P

Paunović DM, Marković JM, Stričević LP, Vujasinović VB, Stevanović MS, Ćirković AL, Rabrenović BB. The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]. in Journal of Agricultural Sciences (Belgrade). 2021;66(1):67-74.
doi:10.2298/JAS2101067P .

Paunović, Dragana M., Marković, Jovana M., Stričević, Lazar P., Vujasinović, Vesna B., Stevanović, Milica S., Ćirković, Aleksandra L., Rabrenović, Biljana B., "The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]" in Journal of Agricultural Sciences (Belgrade), 66, no. 1 (2021):67-74,
https://doi.org/10.2298/JAS2101067P . .

TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Paunović, Dragana
AU  - Čuleva, Biljana
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6629
AB  - The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.
PB  - University of Belgrade
C3  - UniFood Conference
T1  - Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts
SP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6629
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Paunović, Dragana and Čuleva, Biljana and Nikšić, Miomir",
year = "2021",
abstract = "The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.",
publisher = "University of Belgrade",
journal = "UniFood Conference",
title = "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts",
pages = "41",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6629"
}

Stojanova, M., Pantić, M., Paunović, D., Čuleva, B.,& Nikšić, M.. (2021). Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference
University of Belgrade., 41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629

Stojanova M, Pantić M, Paunović D, Čuleva B, Nikšić M. Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference. 2021;:41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .

Stojanova, Monika, Pantić, Milena, Paunović, Dragana, Čuleva, Biljana, Nikšić, Miomir, "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts" in UniFood Conference (2021):41,
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .

TY  - GEN
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Rabrenović, Biljana
AU  - Laličić-Petronijević, Jovanka
AU  - Rajić, Jasmina
AU  - Petrović, Tanja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6888
AB  - The pepper (Capsicum annuum L.)  is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity. 
The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 15 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation.  However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet.
PB  - University of Belgrade
T2  - Book of Abstracts of 2nd International UNIfood Conference
T1  - The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)
SP  - 180
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6888
ER  - 

@misc{
author = "Paunović, Dragana and Marković, Jovana and Rabrenović, Biljana and Laličić-Petronijević, Jovanka and Rajić, Jasmina and Petrović, Tanja",
year = "2021",
abstract = "The pepper (Capsicum annuum L.)  is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity. 
The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 15 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation.  However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet.",
publisher = "University of Belgrade",
journal = "Book of Abstracts of 2nd International UNIfood Conference",
title = "The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)",
pages = "180",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6888"
}

Paunović, D., Marković, J., Rabrenović, B., Laličić-Petronijević, J., Rajić, J.,& Petrović, T.. (2021). The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.). in Book of Abstracts of 2nd International UNIfood Conference
University of Belgrade., 180.
https://hdl.handle.net/21.15107/rcub_agrospace_6888

Paunović D, Marković J, Rabrenović B, Laličić-Petronijević J, Rajić J, Petrović T. The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.). in Book of Abstracts of 2nd International UNIfood Conference. 2021;:180.
https://hdl.handle.net/21.15107/rcub_agrospace_6888 .

Paunović, Dragana, Marković, Jovana, Rabrenović, Biljana, Laličić-Petronijević, Jovanka, Rajić, Jasmina, Petrović, Tanja, "The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)" in Book of Abstracts of 2nd International UNIfood Conference (2021):180,
https://hdl.handle.net/21.15107/rcub_agrospace_6888 .

TY  - GEN
AU  - Despotović, Saša
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Djordjević, Sofija
AU  - Veljović, Sonja
AU  - Martinović, Aleksandra
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6892
AB  - INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process.
OBJECTIVES:
The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. 
Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research.
METHOD / DESIGN:
Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. 
RESULTS:
Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is 
directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity.
CONCLUSIONS:
For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending 
various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features.
T2  - Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges
T1  - Medicinal and aromatic herbs as functional ingredients  for specialty beverages
EP  - 95
SP  - 94
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6892
ER  - 

@misc{
author = "Despotović, Saša and Paunović, Dragana and Marković, Jovana and Nedović, Viktor and Djordjević, Sofija and Veljović, Sonja and Martinović, Aleksandra",
year = "2021",
abstract = "INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process.
OBJECTIVES:
The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. 
Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research.
METHOD / DESIGN:
Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. 
RESULTS:
Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is 
directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity.
CONCLUSIONS:
For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending 
various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features.",
journal = "Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges",
title = "Medicinal and aromatic herbs as functional ingredients  for specialty beverages",
pages = "95-94",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6892"
}

Despotović, S., Paunović, D., Marković, J., Nedović, V., Djordjević, S., Veljović, S.,& Martinović, A.. (2021). Medicinal and aromatic herbs as functional ingredients  for specialty beverages. in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges, 94-95.
https://hdl.handle.net/21.15107/rcub_agrospace_6892

Despotović S, Paunović D, Marković J, Nedović V, Djordjević S, Veljović S, Martinović A. Medicinal and aromatic herbs as functional ingredients  for specialty beverages. in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges. 2021;:94-95.
https://hdl.handle.net/21.15107/rcub_agrospace_6892 .

Despotović, Saša, Paunović, Dragana, Marković, Jovana, Nedović, Viktor, Djordjević, Sofija, Veljović, Sonja, Martinović, Aleksandra, "Medicinal and aromatic herbs as functional ingredients  for specialty beverages" in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges (2021):94-95,
https://hdl.handle.net/21.15107/rcub_agrospace_6892 .

TY  - GEN
AU  - Paunović, Dragana
AU  - Marković, Jovana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6896
AB  - Povrće predstavlja bogat izvor vitamina, mineralnih materija i dijetnih vlakana, a leguminoze sadrže i značajne količine proteina visoke biološke vrednosti. Konzumiranjem svežeg povrća obezbeđen je unos brojnih bioaktivnih komponenti koje imaju pozitivan efekat na ljudsko zdravlje. Međutim, većina povrća se mora na neki način preraditi, s ciljem povećanja iskoristivosti i svarljivosti, kao i dobijanja potrebnih tehnoloških karakteristika. Pri toplotnoj obradi dolazi do degradacije termolabilnih komponenti, što u osnovi znači da će se pri operacijama blanširanja i kuvanja, usled ekstrakcije, smanjiti sadržaj hidrosolubilnih vitamina (C, B-kompleks), a da će se pri operacijama prženja smanjiti sadržaj liposolubilnih vitamina (A, D, E, K). Na stabilnost vitamina pri preradi, osim temperature, utiču i pH vrednost, sadržaj mineralnih materija, prisustvo kiseonika i dejstvo UV zračenja. Karotenoidi su grupa hemijskih jedinjenja koja predstavljaju bojene pigmente povrća i voća (mrkva, paradajz, tikva, paprika i dr). U ovu grupu spadaju i jedinjenja koja imaju provitaminsku aktivnost, od kojih je najznačajniji ß-karoten, provitamin vitamina A. Utvrđeno je da se sadržaj ukupnih karotenoida u tikvi, podvrgnutoj različitim načinima toplotne obrade, značajno smanjio u odnosu na sirovu (za 61,5 – 68,5%), a da je pri operaciji kuvanja gubitak iznosio 7 – 10% više u odnosu na toplotnu obradu u konvencionalnoj i mikrotalasnoj pećnici. Tokom toplotne obrade povrća dešavaju se određene promene i na dijetnim vlaknima. Utvrđeno je da se kuvano povrće lakše i brže vari u odnosu na sirovo. Pri kuvanju kupusa i mrkve, lignin i hemiceluloza ostaju nepromenjeni, dok se značajna promena dešava na celulozi i pektinu. Toplotnom obradom povrća u vlažnoj sredini, dolazi do delimične hidrolize molekula protopektina, nastaje pektin, koji povećava viskozitet rastvora. Vlakna, koja su nerastvorljiva u vodi, delimično se razlažu, a posledica ovih promena je omekšavanje plodova. Pored promene konzistencije, tokom prerade povrća, odvijaju se i brojne hemijske reakcije enzimskog i neenzimskog potamnjivanja, koje doprinose promeni boje, ukusa i mirisa proizvoda. Prema dostupnim literaturnim podacima, toplotna obrada ne mora nužno da znači smanjenje nutrijenata u namirnici, a samim tim i nutritivne vrednosti. Naime, utvrđeno je da se toplotnom obradom paradajza povećava biološka dostupnost likopena, a da se nakon vlažne toplotne obrade spanaća povećava sadržaj kalcijuma.
PB  - Пољопривредни факултет, Београд - Земун
T2  - Zbornik izvoda X simpozijuma sa međunarodnim učešćem Inovacije u ratarskoj i povrtarskoj proizvodnji
T1  - Promena nutritivnih i senzornih svojstava pri preradi povrća
T1  - Changes of nutritional and sensory properties during vegetable processing
EP  - 20
SP  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6896
ER  - 

@misc{
author = "Paunović, Dragana and Marković, Jovana",
year = "2021",
abstract = "Povrće predstavlja bogat izvor vitamina, mineralnih materija i dijetnih vlakana, a leguminoze sadrže i značajne količine proteina visoke biološke vrednosti. Konzumiranjem svežeg povrća obezbeđen je unos brojnih bioaktivnih komponenti koje imaju pozitivan efekat na ljudsko zdravlje. Međutim, većina povrća se mora na neki način preraditi, s ciljem povećanja iskoristivosti i svarljivosti, kao i dobijanja potrebnih tehnoloških karakteristika. Pri toplotnoj obradi dolazi do degradacije termolabilnih komponenti, što u osnovi znači da će se pri operacijama blanširanja i kuvanja, usled ekstrakcije, smanjiti sadržaj hidrosolubilnih vitamina (C, B-kompleks), a da će se pri operacijama prženja smanjiti sadržaj liposolubilnih vitamina (A, D, E, K). Na stabilnost vitamina pri preradi, osim temperature, utiču i pH vrednost, sadržaj mineralnih materija, prisustvo kiseonika i dejstvo UV zračenja. Karotenoidi su grupa hemijskih jedinjenja koja predstavljaju bojene pigmente povrća i voća (mrkva, paradajz, tikva, paprika i dr). U ovu grupu spadaju i jedinjenja koja imaju provitaminsku aktivnost, od kojih je najznačajniji ß-karoten, provitamin vitamina A. Utvrđeno je da se sadržaj ukupnih karotenoida u tikvi, podvrgnutoj različitim načinima toplotne obrade, značajno smanjio u odnosu na sirovu (za 61,5 – 68,5%), a da je pri operaciji kuvanja gubitak iznosio 7 – 10% više u odnosu na toplotnu obradu u konvencionalnoj i mikrotalasnoj pećnici. Tokom toplotne obrade povrća dešavaju se određene promene i na dijetnim vlaknima. Utvrđeno je da se kuvano povrće lakše i brže vari u odnosu na sirovo. Pri kuvanju kupusa i mrkve, lignin i hemiceluloza ostaju nepromenjeni, dok se značajna promena dešava na celulozi i pektinu. Toplotnom obradom povrća u vlažnoj sredini, dolazi do delimične hidrolize molekula protopektina, nastaje pektin, koji povećava viskozitet rastvora. Vlakna, koja su nerastvorljiva u vodi, delimično se razlažu, a posledica ovih promena je omekšavanje plodova. Pored promene konzistencije, tokom prerade povrća, odvijaju se i brojne hemijske reakcije enzimskog i neenzimskog potamnjivanja, koje doprinose promeni boje, ukusa i mirisa proizvoda. Prema dostupnim literaturnim podacima, toplotna obrada ne mora nužno da znači smanjenje nutrijenata u namirnici, a samim tim i nutritivne vrednosti. Naime, utvrđeno je da se toplotnom obradom paradajza povećava biološka dostupnost likopena, a da se nakon vlažne toplotne obrade spanaća povećava sadržaj kalcijuma.",
publisher = "Пољопривредни факултет, Београд - Земун",
journal = "Zbornik izvoda X simpozijuma sa međunarodnim učešćem Inovacije u ratarskoj i povrtarskoj proizvodnji",
title = "Promena nutritivnih i senzornih svojstava pri preradi povrća, Changes of nutritional and sensory properties during vegetable processing",
pages = "20-19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6896"
}

Paunović, D.,& Marković, J.. (2021). Promena nutritivnih i senzornih svojstava pri preradi povrća. in Zbornik izvoda X simpozijuma sa međunarodnim učešćem Inovacije u ratarskoj i povrtarskoj proizvodnji
Пољопривредни факултет, Београд - Земун., 19-20.
https://hdl.handle.net/21.15107/rcub_agrospace_6896

Paunović D, Marković J. Promena nutritivnih i senzornih svojstava pri preradi povrća. in Zbornik izvoda X simpozijuma sa međunarodnim učešćem Inovacije u ratarskoj i povrtarskoj proizvodnji. 2021;:19-20.
https://hdl.handle.net/21.15107/rcub_agrospace_6896 .

Paunović, Dragana, Marković, Jovana, "Promena nutritivnih i senzornih svojstava pri preradi povrća" in Zbornik izvoda X simpozijuma sa međunarodnim učešćem Inovacije u ratarskoj i povrtarskoj proizvodnji (2021):19-20,
https://hdl.handle.net/21.15107/rcub_agrospace_6896 .

TY  - GEN
AU  - Petrović, Tanja S.
AU  - Stevanović, Snežana M.
AU  - Paunović, Dragana M.
AU  - Rajić, Jasmina R.
AU  - Rabrenović, Biljana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6899
AB  - Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate appropriate active substances into a conventional packaging unit in various ways. The role of active substances is to react with certain components of the food or surrounding atmosphere (headspace), with the aim of extending the shelf life, while the initial quality of food remains unchanged. Active substances can be applied in the form of absorbers, emitters or other techniques. Oxygen scavengers, ethylene, liquid and moisture absorbers, flavor and odor absorbers or emitters, antimicrobials, etc. are the most commonly used systems of active packaging.
Intelligent packaging is created to monitor the condition of packaged food or the environment in
order to provide information about its quality during transportation and storage. Intelligent
packaging implies the use of different indicators, sensors and identification using RFID (Radio
Frequency Identification Device - RFID) tags. The first task in designing an intelligent packaging
system is to find a reliable interaction between the components of indicator and sensor with the
packaged food product or headspace of packaging. They usually react with volatile compounds such as amines, ammonia, and ethanol and metabolites such as H2S, CO2, O2, and ethylene that occur as a result of food decomposition and spoilage. These changes are most often reflected in the color change of intelligent systems, thus indicating, in real time, the quality and safety of packaged products. Intelligent packaging commonly includes time-temperature indicators, gas indicators, and freshness and ripening sensors. In addition, innovation and improvement of nanotechnology and nanomaterials will enable the development of better and new active and intelligent packaging.
PB  - University of Belgrade
T2  - 2nd International UNIfood Conference
T1  - Active and intelligent packaging of food products
SP  - 164
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6899
ER  - 

@misc{
author = "Petrović, Tanja S. and Stevanović, Snežana M. and Paunović, Dragana M. and Rajić, Jasmina R. and Rabrenović, Biljana B.",
year = "2021",
abstract = "Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate appropriate active substances into a conventional packaging unit in various ways. The role of active substances is to react with certain components of the food or surrounding atmosphere (headspace), with the aim of extending the shelf life, while the initial quality of food remains unchanged. Active substances can be applied in the form of absorbers, emitters or other techniques. Oxygen scavengers, ethylene, liquid and moisture absorbers, flavor and odor absorbers or emitters, antimicrobials, etc. are the most commonly used systems of active packaging.
Intelligent packaging is created to monitor the condition of packaged food or the environment in
order to provide information about its quality during transportation and storage. Intelligent
packaging implies the use of different indicators, sensors and identification using RFID (Radio
Frequency Identification Device - RFID) tags. The first task in designing an intelligent packaging
system is to find a reliable interaction between the components of indicator and sensor with the
packaged food product or headspace of packaging. They usually react with volatile compounds such as amines, ammonia, and ethanol and metabolites such as H2S, CO2, O2, and ethylene that occur as a result of food decomposition and spoilage. These changes are most often reflected in the color change of intelligent systems, thus indicating, in real time, the quality and safety of packaged products. Intelligent packaging commonly includes time-temperature indicators, gas indicators, and freshness and ripening sensors. In addition, innovation and improvement of nanotechnology and nanomaterials will enable the development of better and new active and intelligent packaging.",
publisher = "University of Belgrade",
journal = "2nd International UNIfood Conference",
title = "Active and intelligent packaging of food products",
pages = "164",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6899"
}

Petrović, T. S., Stevanović, S. M., Paunović, D. M., Rajić, J. R.,& Rabrenović, B. B.. (2021). Active and intelligent packaging of food products. in 2nd International UNIfood Conference
University of Belgrade., 164.
https://hdl.handle.net/21.15107/rcub_agrospace_6899

Petrović TS, Stevanović SM, Paunović DM, Rajić JR, Rabrenović BB. Active and intelligent packaging of food products. in 2nd International UNIfood Conference. 2021;:164.
https://hdl.handle.net/21.15107/rcub_agrospace_6899 .

Petrović, Tanja S., Stevanović, Snežana M., Paunović, Dragana M., Rajić, Jasmina R., Rabrenović, Biljana B., "Active and intelligent packaging of food products" in 2nd International UNIfood Conference (2021):164,
https://hdl.handle.net/21.15107/rcub_agrospace_6899 .

TY  - JOUR
AU  - Rabrenović, B.B.
AU  - Demin, M.A.
AU  - Basić, M.G.
AU  - Pezo, L.L.
AU  - Paunović, D.M.
AU  - Sovtić, F.S.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5828
AB  - Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels' origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.
PB  - CSIC Consejo Superior de Investigaciones Cientificas
T2  - Grasas y Aceites
T1  - Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]
IS  - 1
SP  - e395
VL  - 72
DO  - 10.3989/GYA.0100201
ER  - 

@article{
author = "Rabrenović, B.B. and Demin, M.A. and Basić, M.G. and Pezo, L.L. and Paunović, D.M. and Sovtić, F.S.",
year = "2021",
abstract = "Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels' origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.",
publisher = "CSIC Consejo Superior de Investigaciones Cientificas",
journal = "Grasas y Aceites",
title = "Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]",
number = "1",
pages = "e395",
volume = "72",
doi = "10.3989/GYA.0100201"
}

Rabrenović, B.B., Demin, M.A., Basić, M.G., Pezo, L.L., Paunović, D.M.,& Sovtić, F.S.. (2021). Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]. in Grasas y Aceites
CSIC Consejo Superior de Investigaciones Cientificas., 72(1), e395.
https://doi.org/10.3989/GYA.0100201

Rabrenović B, Demin M, Basić M, Pezo L, Paunović D, Sovtić F. Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]. in Grasas y Aceites. 2021;72(1):e395.
doi:10.3989/GYA.0100201 .

Rabrenović, B.B., Demin, M.A., Basić, M.G., Pezo, L.L., Paunović, D.M., Sovtić, F.S., "Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]" in Grasas y Aceites, 72, no. 1 (2021):e395,
https://doi.org/10.3989/GYA.0100201 . .

TY  - JOUR
AU  - Popović-Djordjević, Jelena
AU  - Paunović, Dragana
AU  - Milić, Aleksandra
AU  - Krstić, Đurđa
AU  - Moghaddam, Sina Siavash
AU  - Roje, Vibor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5266
AB  - Twenty-six major and trace elements, in the seed and the mesocarp of wild and cultivated rosehips from different locations in Serbia, were quantified by means of inductively coupled plasma-atomic emission spectroscopy (ICP-AES). The cultivated rosehip was investigated for the first time. In both wild and cultivated rosehips, the most abundant elements were K and Ca. Among trace elements, Mn (in both seed and mesocarp); Fe (in seeds); and B, Ba, and Sr (in mesocarp) were quantified in the highest concentrations. The higher content of Cu, K, Mn, P, and S in the seed of cultivated rosehip, as well as Ca, Mg, and Sr in the mesocarp of wild rosehip, was observed, both significant atp  lt  0.05. Additionally, differences between the seed and the mesocarp of studied rosehip were noticed in the content of B, Cu, Fe, K, Ni, P, S, Sr, and Ti (p  lt  0.05). Nutritional assessment revealed that both wild and cultivated rosehips are a valuable source of essential elements (Ca, Cu, K, Mg, Mn, and P). The absence of toxic and potentially toxic elements additionally contributes to the quality of studied Serbian rosehip. A high impact of factors such as variety, location, as well as their interaction on the content of elements in cultivated rosehip mesocarp and seed was observed. Pattern recognition techniques, principal component analysis (PCA), and hierarchical cluster analysis (HCA) were applied in order to provide insight into similarities among the analyzed samples.
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - Multi-elemental Analysis, Pattern Recognition Techniques of Wild and Cultivated Rosehips from Serbia, and Nutritional Aspect
DO  - 10.1007/s12011-020-02199-4
ER  - 

@article{
author = "Popović-Djordjević, Jelena and Paunović, Dragana and Milić, Aleksandra and Krstić, Đurđa and Moghaddam, Sina Siavash and Roje, Vibor",
year = "2020",
abstract = "Twenty-six major and trace elements, in the seed and the mesocarp of wild and cultivated rosehips from different locations in Serbia, were quantified by means of inductively coupled plasma-atomic emission spectroscopy (ICP-AES). The cultivated rosehip was investigated for the first time. In both wild and cultivated rosehips, the most abundant elements were K and Ca. Among trace elements, Mn (in both seed and mesocarp); Fe (in seeds); and B, Ba, and Sr (in mesocarp) were quantified in the highest concentrations. The higher content of Cu, K, Mn, P, and S in the seed of cultivated rosehip, as well as Ca, Mg, and Sr in the mesocarp of wild rosehip, was observed, both significant atp  lt  0.05. Additionally, differences between the seed and the mesocarp of studied rosehip were noticed in the content of B, Cu, Fe, K, Ni, P, S, Sr, and Ti (p  lt  0.05). Nutritional assessment revealed that both wild and cultivated rosehips are a valuable source of essential elements (Ca, Cu, K, Mg, Mn, and P). The absence of toxic and potentially toxic elements additionally contributes to the quality of studied Serbian rosehip. A high impact of factors such as variety, location, as well as their interaction on the content of elements in cultivated rosehip mesocarp and seed was observed. Pattern recognition techniques, principal component analysis (PCA), and hierarchical cluster analysis (HCA) were applied in order to provide insight into similarities among the analyzed samples.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "Multi-elemental Analysis, Pattern Recognition Techniques of Wild and Cultivated Rosehips from Serbia, and Nutritional Aspect",
doi = "10.1007/s12011-020-02199-4"
}

Popović-Djordjević, J., Paunović, D., Milić, A., Krstić, Đ., Moghaddam, S. S.,& Roje, V.. (2020). Multi-elemental Analysis, Pattern Recognition Techniques of Wild and Cultivated Rosehips from Serbia, and Nutritional Aspect. in Biological Trace Element Research
Humana Press Inc, Totowa..
https://doi.org/10.1007/s12011-020-02199-4

Popović-Djordjević J, Paunović D, Milić A, Krstić Đ, Moghaddam SS, Roje V. Multi-elemental Analysis, Pattern Recognition Techniques of Wild and Cultivated Rosehips from Serbia, and Nutritional Aspect. in Biological Trace Element Research. 2020;.
doi:10.1007/s12011-020-02199-4 .

Popović-Djordjević, Jelena, Paunović, Dragana, Milić, Aleksandra, Krstić, Đurđa, Moghaddam, Sina Siavash, Roje, Vibor, "Multi-elemental Analysis, Pattern Recognition Techniques of Wild and Cultivated Rosehips from Serbia, and Nutritional Aspect" in Biological Trace Element Research (2020),
https://doi.org/10.1007/s12011-020-02199-4 . .

TY  - JOUR
AU  - Vasić, Dušan
AU  - Paunović, Dragana
AU  - Špirović-Trifunović, Bojana
AU  - Miladinović, Jelena
AU  - Vujošević, Lazar
AU  - Djinović, Dušica
AU  - Popović-Djordjević, Jelena
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5452
AB  - Rosehip is a pseudo-fruit of the rose plant, one of the most widespread wild species of the Rosa genus in Serbia. Due to its nutritional and sensory properties, rosehip is widely utilized for the production of jams, marmalades, juices, teas, etc. On the other hand, rosehip seeds are waste material from the food industry, which represent are rich source of fatty acids. The aim of this study was to assess the fatty acids profile of rosehip seeds by applying two extraction methods: ultrasound-assisted extraction combined with organic solvent extraction (UAE/OSCE) and organic solvent conventional extraction (OSCE). The identification and quantification of fatty acids (FA), in the form of methyl esters, were performed by gas chromatography with a flame ionization detector (GC/FID). Based on the obtained results, it was observed that the composition of fatty acids and their relative amounts were influenced by the applied method, as well as by the solvent-to-sample ratio. The analysis revealed the presence of unsaturated fatty acids (UFA) as the dominant ones in most studied samples, whereas the most abundant fatty acids were, in descending order, stearic acid (48.11%), linoleic acid (35.38%), palmitoleic acid (33.78%) and eicosadienoic acid (30.57%).
AB  - Šipurak je pseudo-plod biljke ruže, jedne od najrasprostranjenijih divljih vrsta iz roda Rosa u Srbiji. Zahvaljujući nutritivnim i senzornim svojstvima, šipurak ima široku primenu u proizvodnji džemova, marmelada, sokova, čajeva itd. Semenke šipurka su otpadni materijal u prehrambenoj industriji koji predstavlja dobar izvor masnih kiselina. Cilj ovog rada bio je da se proceni profil masnih kiselina u semenkama šipurka primenom dve metode ekstrakcije: ultrazvučne ekstrakcije u kombinaciji sa ekstrakcijom organskim rastvaračem (UZE/KEOR) i konvencionalne ekstrakcije organskim rastvaračem (KEOR). Identifikacija masnih kiselina (MK), u formi metil estara, izvršena je metodom gasne hromatografije sa plameno-jonizujućim detektorom (GC/FID). Na osnovu dobijenih rezultata, uočeno je da su primenjene metode ekstrakcije, kao i odnos rastvarača i mase uzorka, imali uticaj na sastav masnih kiselina i njihovu relativnu obilnost. Nezasićene masne kiseline (NMK) identifikovane su kao dominantne u većini ispitivanih uzoraka. Najzastupljenije masne kiseline su bile stearinska (48,11%), linolna (35,38%), palmitoleinska (33,78%) i eikosadienoinska kiselina (30,57%).
PB  - Univerzitet u Kragujevcu - Agronomski fakultet, Čačak
T2  - Acta agriculturae Serbica
T1  - Fatty acid composition of rosehip seed oil
EP  - 49
IS  - 49
SP  - 45
VL  - 25
DO  - 10.5937/AASer2049045V
ER  - 

@article{
author = "Vasić, Dušan and Paunović, Dragana and Špirović-Trifunović, Bojana and Miladinović, Jelena and Vujošević, Lazar and Djinović, Dušica and Popović-Djordjević, Jelena",
year = "2020",
abstract = "Rosehip is a pseudo-fruit of the rose plant, one of the most widespread wild species of the Rosa genus in Serbia. Due to its nutritional and sensory properties, rosehip is widely utilized for the production of jams, marmalades, juices, teas, etc. On the other hand, rosehip seeds are waste material from the food industry, which represent are rich source of fatty acids. The aim of this study was to assess the fatty acids profile of rosehip seeds by applying two extraction methods: ultrasound-assisted extraction combined with organic solvent extraction (UAE/OSCE) and organic solvent conventional extraction (OSCE). The identification and quantification of fatty acids (FA), in the form of methyl esters, were performed by gas chromatography with a flame ionization detector (GC/FID). Based on the obtained results, it was observed that the composition of fatty acids and their relative amounts were influenced by the applied method, as well as by the solvent-to-sample ratio. The analysis revealed the presence of unsaturated fatty acids (UFA) as the dominant ones in most studied samples, whereas the most abundant fatty acids were, in descending order, stearic acid (48.11%), linoleic acid (35.38%), palmitoleic acid (33.78%) and eicosadienoic acid (30.57%)., Šipurak je pseudo-plod biljke ruže, jedne od najrasprostranjenijih divljih vrsta iz roda Rosa u Srbiji. Zahvaljujući nutritivnim i senzornim svojstvima, šipurak ima široku primenu u proizvodnji džemova, marmelada, sokova, čajeva itd. Semenke šipurka su otpadni materijal u prehrambenoj industriji koji predstavlja dobar izvor masnih kiselina. Cilj ovog rada bio je da se proceni profil masnih kiselina u semenkama šipurka primenom dve metode ekstrakcije: ultrazvučne ekstrakcije u kombinaciji sa ekstrakcijom organskim rastvaračem (UZE/KEOR) i konvencionalne ekstrakcije organskim rastvaračem (KEOR). Identifikacija masnih kiselina (MK), u formi metil estara, izvršena je metodom gasne hromatografije sa plameno-jonizujućim detektorom (GC/FID). Na osnovu dobijenih rezultata, uočeno je da su primenjene metode ekstrakcije, kao i odnos rastvarača i mase uzorka, imali uticaj na sastav masnih kiselina i njihovu relativnu obilnost. Nezasićene masne kiseline (NMK) identifikovane su kao dominantne u većini ispitivanih uzoraka. Najzastupljenije masne kiseline su bile stearinska (48,11%), linolna (35,38%), palmitoleinska (33,78%) i eikosadienoinska kiselina (30,57%).",
publisher = "Univerzitet u Kragujevcu - Agronomski fakultet, Čačak",
journal = "Acta agriculturae Serbica",
title = "Fatty acid composition of rosehip seed oil",
pages = "49-45",
number = "49",
volume = "25",
doi = "10.5937/AASer2049045V"
}

Vasić, D., Paunović, D., Špirović-Trifunović, B., Miladinović, J., Vujošević, L., Djinović, D.,& Popović-Djordjević, J.. (2020). Fatty acid composition of rosehip seed oil. in Acta agriculturae Serbica
Univerzitet u Kragujevcu - Agronomski fakultet, Čačak., 25(49), 45-49.
https://doi.org/10.5937/AASer2049045V

Vasić D, Paunović D, Špirović-Trifunović B, Miladinović J, Vujošević L, Djinović D, Popović-Djordjević J. Fatty acid composition of rosehip seed oil. in Acta agriculturae Serbica. 2020;25(49):45-49.
doi:10.5937/AASer2049045V .

Vasić, Dušan, Paunović, Dragana, Špirović-Trifunović, Bojana, Miladinović, Jelena, Vujošević, Lazar, Djinović, Dušica, Popović-Djordjević, Jelena, "Fatty acid composition of rosehip seed oil" in Acta agriculturae Serbica, 25, no. 49 (2020):45-49,
https://doi.org/10.5937/AASer2049045V . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana M.
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5488
AB  - The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.
AB  - U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Quality parameters of sunflower oil and palm olein during multiple frying
T1  - Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja
EP  - 68
IS  - 1
SP  - 61
VL  - 65
DO  - 10.2298/JAS2001061P
ER  - 

@article{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana M. and Vujasinović, Vesna B. and Rabrenović, Biljana",
year = "2020",
abstract = "The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper., U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Quality parameters of sunflower oil and palm olein during multiple frying, Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja",
pages = "68-61",
number = "1",
volume = "65",
doi = "10.2298/JAS2001061P"
}

Paunović, D., Demin, M., Petrović, T., Marković, J. M., Vujasinović, V. B.,& Rabrenović, B.. (2020). Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 65(1), 61-68.
https://doi.org/10.2298/JAS2001061P

Paunović D, Demin M, Petrović T, Marković JM, Vujasinović VB, Rabrenović B. Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade). 2020;65(1):61-68.
doi:10.2298/JAS2001061P .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana M., Vujasinović, Vesna B., Rabrenović, Biljana, "Quality parameters of sunflower oil and palm olein during multiple frying" in Journal of Agricultural Sciences (Belgrade), 65, no. 1 (2020):61-68,
https://doi.org/10.2298/JAS2001061P . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Kalušević, Ana
AU  - Petrović, Tanja
AU  - Urošević, Tijana
AU  - Djinović, Dušica
AU  - Nedović, Viktor
AU  - Popović-Djordjević, Jelena
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5024
AB  - This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography - mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.
PB  - Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca
T2  - NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
T1  - Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)
EP  - 113
IS  - 1
SP  - 108
VL  - 47
DO  - 10.15835/nbha47111221
ER  - 

@article{
author = "Paunović, Dragana and Kalušević, Ana and Petrović, Tanja and Urošević, Tijana and Djinović, Dušica and Nedović, Viktor and Popović-Djordjević, Jelena",
year = "2019",
abstract = "This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography - mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.",
publisher = "Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca",
journal = "NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA",
title = "Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)",
pages = "113-108",
number = "1",
volume = "47",
doi = "10.15835/nbha47111221"
}

Paunović, D., Kalušević, A., Petrović, T., Urošević, T., Djinović, D., Nedović, V.,& Popović-Djordjević, J.. (2019). Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
Univ Agr Sci & Veterinary Med Cluj-Napoca, Cluj-Napoca., 47(1), 108-113.
https://doi.org/10.15835/nbha47111221

Paunović D, Kalušević A, Petrović T, Urošević T, Djinović D, Nedović V, Popović-Djordjević J. Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.). in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA. 2019;47(1):108-113.
doi:10.15835/nbha47111221 .

Paunović, Dragana, Kalušević, Ana, Petrović, Tanja, Urošević, Tijana, Djinović, Dušica, Nedović, Viktor, Popović-Djordjević, Jelena, "Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)" in NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, 47, no. 1 (2019):108-113,
https://doi.org/10.15835/nbha47111221 . .

TY  - GEN
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Ivanović, Evica
AU  - Rabrenović, Biljana
AU  - Despotović, Saša
AU  - Banjac, Nebojša
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6891
AB  - Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.
T2  - 1st International Conference on Advanced Production and Processing
T1  - Stability of carotenoids in pumpkin during the different heat treatments
SP  - 32
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6891
ER  - 

@misc{
author = "Paunović, Dragana and Marković, Jovana and Ivanović, Evica and Rabrenović, Biljana and Despotović, Saša and Banjac, Nebojša",
year = "2019",
abstract = "Pumpkin contains a high content of carotenoids, the majority of which are alpha-carotene, beta-carotene, alpha-cryptoxanthin, lutein/zeaxanthin and violaxanthin. The main beneficial effect of carotenoids derives from their antioxidant activity, i.e. protecting cells against the harmful effects of free radicals. The aim of this study was to determine the content of total pumpkin carotenoids during cooking, baking in oven and a microwave oven to examine how different heat treatments affect on the stability of the carotenoids. The standard spectrophotometric method was used to determine the content of total carotenoids, measuring the absorbance of extracted samples at a wavelength of 445 nm. Samples were extracted by petrolether. According to the obtained results, the highest content of carotenoids was in fresh pumpkin (172,93 μg/g dry matter), then in a pumpkin baked in the oven (66,63 μg/g dry matter), then in a pumpkin baked in microwave oven (65,97 μg/g dry matter) and the lowest content of total carotenoids was determined in cooked pumpkin (54,42 μg/g dry matter). These results indicated that different heat treatments were significantly affected on the stability of carotenoids in pumpkin. The higher losses were during cooking, while the losses of baking in the oven and microwave oven were similar.",
journal = "1st International Conference on Advanced Production and Processing",
title = "Stability of carotenoids in pumpkin during the different heat treatments",
pages = "32",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6891"
}

Paunović, D., Marković, J., Ivanović, E., Rabrenović, B., Despotović, S.,& Banjac, N.. (2019). Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing, 32.
https://hdl.handle.net/21.15107/rcub_agrospace_6891

Paunović D, Marković J, Ivanović E, Rabrenović B, Despotović S, Banjac N. Stability of carotenoids in pumpkin during the different heat treatments. in 1st International Conference on Advanced Production and Processing. 2019;:32.
https://hdl.handle.net/21.15107/rcub_agrospace_6891 .

Paunović, Dragana, Marković, Jovana, Ivanović, Evica, Rabrenović, Biljana, Despotović, Saša, Banjac, Nebojša, "Stability of carotenoids in pumpkin during the different heat treatments" in 1st International Conference on Advanced Production and Processing (2019):32,
https://hdl.handle.net/21.15107/rcub_agrospace_6891 .

TY  - GEN
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana
AU  - Vujasinović, Vesna
AU  - Rabrenović, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6894
AB  - The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.
T2  - 1st International Conference on Advanced Production and Processing
T1  - The quality of sunflower oil and palm olein during the production of french fries
SP  - 34
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6894
ER  - 

@misc{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana and Vujasinović, Vesna and Rabrenović, Biljana",
year = "2019",
abstract = "The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.",
journal = "1st International Conference on Advanced Production and Processing",
title = "The quality of sunflower oil and palm olein during the production of french fries",
pages = "34",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6894"
}

Paunović, D., Demin, M., Petrović, T., Marković, J., Vujasinović, V.,& Rabrenović, B.. (2019). The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing, 34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894

Paunović D, Demin M, Petrović T, Marković J, Vujasinović V, Rabrenović B. The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing. 2019;:34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana, Vujasinović, Vesna, Rabrenović, Biljana, "The quality of sunflower oil and palm olein during the production of french fries" in 1st International Conference on Advanced Production and Processing (2019):34,
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

TY  - JOUR
AU  - Rajić, Jasmina R.
AU  - Djordjević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana B.
AU  - Djordjević, Neda O.
AU  - Paunović, Dragana
AU  - Nedović, Viktor
AU  - Petrović, Tanja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4848
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
EP  - 215
IS  - 2
SP  - 205
VL  - 63
DO  - 10.2298/JAS1802205R
ER  - 

@article{
author = "Rajić, Jasmina R. and Djordjević, Sofija M. and Tešević, Vele and Živković, Marijana B. and Djordjević, Neda O. and Paunović, Dragana and Nedović, Viktor and Petrović, Tanja",
year = "2018",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
pages = "215-205",
number = "2",
volume = "63",
doi = "10.2298/JAS1802205R"
}

Rajić, J. R., Djordjević, S. M., Tešević, V., Živković, M. B., Djordjević, N. O., Paunović, D., Nedović, V.,& Petrović, T.. (2018). The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R

Rajić JR, Djordjević SM, Tešević V, Živković MB, Djordjević NO, Paunović D, Nedović V, Petrović T. The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade). 2018;63(2):205-215.
doi:10.2298/JAS1802205R .

Rajić, Jasmina R., Djordjević, Sofija M., Tešević, Vele, Živković, Marijana B., Djordjević, Neda O., Paunović, Dragana, Nedović, Viktor, Petrović, Tanja, "The extract of fennel fruit as a potential natural additive in food industry" in Journal of Agricultural Sciences (Belgrade), 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Veljović, Mile
AU  - Petrović, Tanja
AU  - Mirković, Dušica
AU  - Pokeržnik, Ivan
AU  - Rajić, Jasmina
AU  - Zlatković, Branislav
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3953
AB  - The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.
AB  - Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’
T1  - Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious
EP  - 79
IS  - 191-192
SP  - 73
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3953
ER  - 

@article{
author = "Paunović, Dragana and Veljović, Mile and Petrović, Tanja and Mirković, Dušica and Pokeržnik, Ivan and Rajić, Jasmina and Zlatković, Branislav",
year = "2015",
abstract = "The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products., Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’, Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious",
pages = "79-73",
number = "191-192",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3953"
}

Paunović, D., Veljović, M., Petrović, T., Mirković, D., Pokeržnik, I., Rajić, J.,& Zlatković, B.. (2015). Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 49(191-192), 73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953

Paunović D, Veljović M, Petrović T, Mirković D, Pokeržnik I, Rajić J, Zlatković B. Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo. 2015;49(191-192):73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

Paunović, Dragana, Veljović, Mile, Petrović, Tanja, Mirković, Dušica, Pokeržnik, Ivan, Rajić, Jasmina, Zlatković, Branislav, "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’" in Voćarstvo, 49, no. 191-192 (2015):73-79,
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

TY  - JOUR
AU  - Petrović, Tanja
AU  - Nedić, Nebojša
AU  - Paunović, Dragana
AU  - Rajić, J.
AU  - Matović, Kazimir
AU  - Radulović, Zorica
AU  - Krnjaja, Vesna
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3583
AB  - Total fungal count, incidence of fungi and aflatoxin B1 (AFB1) concentration were studied in 33 samples of bee pollen randomly collected from beekeepers in Serbia. The total number of fungi was determined by dilution method whereas AFB1 was detected using the Enzyme-Linked Immuno-Sorbent Assay (ELISA). The mycological estimation showed the presence of nine genera of fungi as followed: Acremonium, Alternaría, Aspergillus, Cladosporium, Epiccocum, Fusarium, Mucor, Pénicillium and Rhizopus, with total number ranging from 1 x 103 to 1 x 105 CFU g-1. The results have shown the predominance of the fungi from the genera Aspergillus and Alternaria. Among Aspergillus species it was observed that the most frequent species was A. flavus with incidence of 27.27 %. Mycotoxin AFB1 was detected as 100% positive in all samples (100%) with an average concentration of 8.61 μg kg-1. The obtained results indicated that honey bee pollen must be strictly controlled during its manipulation in the harvesting and manufacturing. Therefore, the implementation of good manufacturing (beekeeping) practice to define procedures for honeybee products could be crucial to reduce the risk of possible contamination and provide natural and safety product without risk on the human health.
AB  - Ukupan broj gljiva, učestalost (incidenca) gljiva i koncentracija aflatoksina B1 (AFB1) ispitivani su u 33 uzoraka polena sakupljenih od pčelara iz različitih regiona u Srbiji. Ukupan broj gljiva određen je primenom metode razređenja a AFB1 je određen primenom imunoadsorpcione enzimske metode (ELISA). Mikološkim ispitivanjima identifikovano je devet rodova gljiva: Acremonium, Alternaria, Aspergillus, Cladosporium, Epiccocum, Fusarium, Mucor, Penicillium i Rhizopus, sa ukupnim brojem od 1 x 103 to 1 x 105 CFU g-1. Najučestalije vrste gljiva su u rodovima Aspergillus i Alternaria. Među Aspergillus vrstama najučestalija je vrsta A. flavus sa incidencom od 27,27%. AFB1 je detektovan u svim uzorcima sa prosečnom koncentracijom od 8,61 μg kg-1. Dobijeni rezultati ukazuju da pčelarski polen mora biti strogo kontrolisan tokom prikupljanja i njegove dalje prerade. Zbog toga, sprovođenje dobre proizvođačke (pčelarske) prakse podrazumeva definisanje procedura za pčelarske proizvode što bi moglo biti presudno za smanjenje rizika od moguće kontaminacije i dobijanje prirodnih i bezbednih proizvoda bez rizika po zdravlje ljudi.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Natural mycobiota and aflatoxin B1 presence in bee pollen collected in Serbia
T1  - Prirodna mikobiota i prisustvo aflatoksina B1 u polenu prikupljenom u Srbiji
EP  - 741
IS  - 4
SP  - 731
VL  - 30
DO  - 10.2298/BAH1404731P
ER  - 

@article{
author = "Petrović, Tanja and Nedić, Nebojša and Paunović, Dragana and Rajić, J. and Matović, Kazimir and Radulović, Zorica and Krnjaja, Vesna",
year = "2014",
abstract = "Total fungal count, incidence of fungi and aflatoxin B1 (AFB1) concentration were studied in 33 samples of bee pollen randomly collected from beekeepers in Serbia. The total number of fungi was determined by dilution method whereas AFB1 was detected using the Enzyme-Linked Immuno-Sorbent Assay (ELISA). The mycological estimation showed the presence of nine genera of fungi as followed: Acremonium, Alternaría, Aspergillus, Cladosporium, Epiccocum, Fusarium, Mucor, Pénicillium and Rhizopus, with total number ranging from 1 x 103 to 1 x 105 CFU g-1. The results have shown the predominance of the fungi from the genera Aspergillus and Alternaria. Among Aspergillus species it was observed that the most frequent species was A. flavus with incidence of 27.27 %. Mycotoxin AFB1 was detected as 100% positive in all samples (100%) with an average concentration of 8.61 μg kg-1. The obtained results indicated that honey bee pollen must be strictly controlled during its manipulation in the harvesting and manufacturing. Therefore, the implementation of good manufacturing (beekeeping) practice to define procedures for honeybee products could be crucial to reduce the risk of possible contamination and provide natural and safety product without risk on the human health., Ukupan broj gljiva, učestalost (incidenca) gljiva i koncentracija aflatoksina B1 (AFB1) ispitivani su u 33 uzoraka polena sakupljenih od pčelara iz različitih regiona u Srbiji. Ukupan broj gljiva određen je primenom metode razređenja a AFB1 je određen primenom imunoadsorpcione enzimske metode (ELISA). Mikološkim ispitivanjima identifikovano je devet rodova gljiva: Acremonium, Alternaria, Aspergillus, Cladosporium, Epiccocum, Fusarium, Mucor, Penicillium i Rhizopus, sa ukupnim brojem od 1 x 103 to 1 x 105 CFU g-1. Najučestalije vrste gljiva su u rodovima Aspergillus i Alternaria. Među Aspergillus vrstama najučestalija je vrsta A. flavus sa incidencom od 27,27%. AFB1 je detektovan u svim uzorcima sa prosečnom koncentracijom od 8,61 μg kg-1. Dobijeni rezultati ukazuju da pčelarski polen mora biti strogo kontrolisan tokom prikupljanja i njegove dalje prerade. Zbog toga, sprovođenje dobre proizvođačke (pčelarske) prakse podrazumeva definisanje procedura za pčelarske proizvode što bi moglo biti presudno za smanjenje rizika od moguće kontaminacije i dobijanje prirodnih i bezbednih proizvoda bez rizika po zdravlje ljudi.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Natural mycobiota and aflatoxin B1 presence in bee pollen collected in Serbia, Prirodna mikobiota i prisustvo aflatoksina B1 u polenu prikupljenom u Srbiji",
pages = "741-731",
number = "4",
volume = "30",
doi = "10.2298/BAH1404731P"
}

Petrović, T., Nedić, N., Paunović, D., Rajić, J., Matović, K., Radulović, Z.,& Krnjaja, V.. (2014). Natural mycobiota and aflatoxin B1 presence in bee pollen collected in Serbia. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 30(4), 731-741.
https://doi.org/10.2298/BAH1404731P

Petrović T, Nedić N, Paunović D, Rajić J, Matović K, Radulović Z, Krnjaja V. Natural mycobiota and aflatoxin B1 presence in bee pollen collected in Serbia. in Biotechnology in Animal Husbandry. 2014;30(4):731-741.
doi:10.2298/BAH1404731P .

Petrović, Tanja, Nedić, Nebojša, Paunović, Dragana, Rajić, J., Matović, Kazimir, Radulović, Zorica, Krnjaja, Vesna, "Natural mycobiota and aflatoxin B1 presence in bee pollen collected in Serbia" in Biotechnology in Animal Husbandry, 30, no. 4 (2014):731-741,
https://doi.org/10.2298/BAH1404731P . .