TY  - CONF
AU  - Barać, Nevena
AU  - Mitrović, Danka
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Smiljanić, Milenko
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6726
AB  - Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
C3  - XIV International Scientific Agriculture Symposium “AGROSYM 2023”
T1  - IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS
SP  - 89
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6726
ER  - 

@conference{
author = "Barać, Nevena and Mitrović, Danka and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Smiljanić, Milenko and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia",
journal = "XIV International Scientific Agriculture Symposium “AGROSYM 2023”",
title = "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS",
pages = "89",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6726"
}

Barać, N., Mitrović, D., Kostić, A., Sredović Ignjatović, I., Smiljanić, M., Rabrenović, B.,& Barać, M.. (2023). IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726

Barać N, Mitrović D, Kostić A, Sredović Ignjatović I, Smiljanić M, Rabrenović B, Barać M. IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”. 2023;:89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

Barać, Nevena, Mitrović, Danka, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Smiljanić, Milenko, Rabrenović, Biljana, Barać, Miroljub, "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS" in XIV International Scientific Agriculture Symposium “AGROSYM 2023” (2023):89,
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

TY  - JOUR
AU  - Barać, Nevena
AU  - Sredović Ignjatović, Ivana
AU  - Kostić, Aleksandar
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6807
AB  - Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.
T2  - 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS
T1  - In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6807
ER  - 

@article{
author = "Barać, Nevena and Sredović Ignjatović, Ivana and Kostić, Aleksandar and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.",
journal = "3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS",
title = "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6807"
}

Barać, N., Sredović Ignjatović, I., Kostić, A., Rabrenović, B.,& Barać, M.. (2023). In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS.
https://hdl.handle.net/21.15107/rcub_agrospace_6807

Barać N, Sredović Ignjatović I, Kostić A, Rabrenović B, Barać M. In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

Barać, Nevena, Sredović Ignjatović, Ivana, Kostić, Aleksandar, Rabrenović, Biljana, Barać, Miroljub, "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull" in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

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  - JOUR
AU  - Rabrenović, Biljana
AU  - Natić, Maja
AU  - Dabić Zagorac, Dragana
AU  - Meland, Mekjell
AU  - Fotirić Akšić, Milica
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6362
AB  - Persian walnut (or English walnut) growing dates back to 7000 BC in Persia, a gene center of Juglans regia L. The top leading countries in walnut production are China, the USA, and Iran accounting for ~75% of world production. Nuts are an essential component in human nutrition because their consumption provides the required amount of energy (720 kcal per 100 g of fruits), unsaturated fatty acids, carbohydrates, proteins, fibers, sterols, tocopherols, minerals (K, P, Ca, Mg, and Na), volatiles, and other bioactive constituents. In addition, walnut kernels are rich in oil (50–70%) and protein, depending on the cultivar, location, and irrigation rate. Although mostly consumed raw, walnut kernels are increasingly processed by cold pressing into light yellow edible oil used in foods as flavoring, like salad dressings or cooking. Walnut oil is especially valued for its high content of essential fatty acids (linoleic and linolenic acids) and micronutrients such as phytosterols, squalene, and other tree nut oils polyphenols, and tocopherols. As by-products, both shell and cold-pressed cake from walnut that remains after the cold pressing process of oil can be used in various ways (food, cosmetics, pharmaceutical products, or textile industry). Especially residual walnut press cake is practical when used in food and in pharmacy, mostly integrated into other products. The reason for treating residual cake as a value-added product lies in the fact that defatted cake is generally rich in polar phenolic compounds and, as a source of natural antioxidants, is expected to show significant antioxidant activity. The most abundant polyphenols found in walnut oil cake are hydrolyzable tannins. In addition, press cake is rich in dietary fiber, protein, residual oil, polyunsaturated fatty acids, and tocopherol, all considered health-enhancing components. Therefore, by using walnut oil cake as a low-cost product, many aspects connected with the valorization of food wastes are covered, such as consumers' dietary habits, economy, and environmental protection. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
T2  - Reference Series in Phytochemistry
T2  - Reference Series in Phytochemistry
T1  - Bioactive Phytochemicals from Walnut (Juglans spp.) Oil Processing By-products
EP  - 557
SP  - 537
DO  - 10.1007/978-3-030-91381-6_25
ER  - 

@article{
author = "Rabrenović, Biljana and Natić, Maja and Dabić Zagorac, Dragana and Meland, Mekjell and Fotirić Akšić, Milica",
year = "2023",
abstract = "Persian walnut (or English walnut) growing dates back to 7000 BC in Persia, a gene center of Juglans regia L. The top leading countries in walnut production are China, the USA, and Iran accounting for ~75% of world production. Nuts are an essential component in human nutrition because their consumption provides the required amount of energy (720 kcal per 100 g of fruits), unsaturated fatty acids, carbohydrates, proteins, fibers, sterols, tocopherols, minerals (K, P, Ca, Mg, and Na), volatiles, and other bioactive constituents. In addition, walnut kernels are rich in oil (50–70%) and protein, depending on the cultivar, location, and irrigation rate. Although mostly consumed raw, walnut kernels are increasingly processed by cold pressing into light yellow edible oil used in foods as flavoring, like salad dressings or cooking. Walnut oil is especially valued for its high content of essential fatty acids (linoleic and linolenic acids) and micronutrients such as phytosterols, squalene, and other tree nut oils polyphenols, and tocopherols. As by-products, both shell and cold-pressed cake from walnut that remains after the cold pressing process of oil can be used in various ways (food, cosmetics, pharmaceutical products, or textile industry). Especially residual walnut press cake is practical when used in food and in pharmacy, mostly integrated into other products. The reason for treating residual cake as a value-added product lies in the fact that defatted cake is generally rich in polar phenolic compounds and, as a source of natural antioxidants, is expected to show significant antioxidant activity. The most abundant polyphenols found in walnut oil cake are hydrolyzable tannins. In addition, press cake is rich in dietary fiber, protein, residual oil, polyunsaturated fatty acids, and tocopherol, all considered health-enhancing components. Therefore, by using walnut oil cake as a low-cost product, many aspects connected with the valorization of food wastes are covered, such as consumers' dietary habits, economy, and environmental protection. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.",
journal = "Reference Series in Phytochemistry, Reference Series in Phytochemistry",
title = "Bioactive Phytochemicals from Walnut (Juglans spp.) Oil Processing By-products",
pages = "557-537",
doi = "10.1007/978-3-030-91381-6_25"
}

Rabrenović, B., Natić, M., Dabić Zagorac, D., Meland, M.,& Fotirić Akšić, M.. (2023). Bioactive Phytochemicals from Walnut (Juglans spp.) Oil Processing By-products. in Reference Series in Phytochemistry, 537-557.
https://doi.org/10.1007/978-3-030-91381-6_25

Rabrenović B, Natić M, Dabić Zagorac D, Meland M, Fotirić Akšić M. Bioactive Phytochemicals from Walnut (Juglans spp.) Oil Processing By-products. in Reference Series in Phytochemistry. 2023;:537-557.
doi:10.1007/978-3-030-91381-6_25 .

Rabrenović, Biljana, Natić, Maja, Dabić Zagorac, Dragana, Meland, Mekjell, Fotirić Akšić, Milica, "Bioactive Phytochemicals from Walnut (Juglans spp.) Oil Processing By-products" in Reference Series in Phytochemistry (2023):537-557,
https://doi.org/10.1007/978-3-030-91381-6_25 . .

TY  - JOUR
AU  - ĆIRKOVIĆ, Aleksandra
AU  - DEMIN, Mirjana
AU  - FOTIRIĆ AKŠIĆ, Milica
AU  - RABRENOVIĆ, Biljana
PY  - 2023
UR  - https://www.researchgate.net/publication/374305214_Processing_waste_bioactive_components_and_antioxidant_capacity_of_cold-pressed_oils_from_some_fruit_seeds
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6490
AB  - In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, peroxide and acid value, oxidative stability, and tocopherols and phytosterols content were determined in the studied oils. Plum seed oil was dominated by oleic acid, while quince and sour cherry seed oils contained abundant linoleic acid. The total polyphenol content in the studied oils ranged from 2.28 to 9.03 mg GAE 100 mL-1. Antioxidant properties (ABTS, DPPH, FRP) were associated with tocopherol content. All three studied oils were rich in β-sitosterol. The oxidative stability of the studied oil samples varied and ranged from 1.92 h-31.17 h. Quince seed oil had the highest content of α-tocopherol (44.30 mg 100 g-1) and plum seed oil had the lowest (3 mg 100 g-1), while sour cherry seed oil had the highest content of β+γ-tocopherol (17.19 mg 100 g-1). The results show that oil from quince, sour cherry, and plum seeds is suitable for the production of a high quality cold-pressed oil. The use of this type of waste from fruit processing contributes to waste reduction and promotes the circular economy.
PB  - University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
T2  - Notulae Botanicae Horti Agrobotanici Cluj-Napoca
T1  - Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds
IS  - 3
SP  - 13241
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6490
ER  - 

@article{
author = "ĆIRKOVIĆ, Aleksandra and DEMIN, Mirjana and FOTIRIĆ AKŠIĆ, Milica and RABRENOVIĆ, Biljana",
year = "2023",
abstract = "In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, peroxide and acid value, oxidative stability, and tocopherols and phytosterols content were determined in the studied oils. Plum seed oil was dominated by oleic acid, while quince and sour cherry seed oils contained abundant linoleic acid. The total polyphenol content in the studied oils ranged from 2.28 to 9.03 mg GAE 100 mL-1. Antioxidant properties (ABTS, DPPH, FRP) were associated with tocopherol content. All three studied oils were rich in β-sitosterol. The oxidative stability of the studied oil samples varied and ranged from 1.92 h-31.17 h. Quince seed oil had the highest content of α-tocopherol (44.30 mg 100 g-1) and plum seed oil had the lowest (3 mg 100 g-1), while sour cherry seed oil had the highest content of β+γ-tocopherol (17.19 mg 100 g-1). The results show that oil from quince, sour cherry, and plum seeds is suitable for the production of a high quality cold-pressed oil. The use of this type of waste from fruit processing contributes to waste reduction and promotes the circular economy.",
publisher = "University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca",
journal = "Notulae Botanicae Horti Agrobotanici Cluj-Napoca",
title = "Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds",
number = "3",
pages = "13241",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6490"
}

ĆIRKOVIĆ, A., DEMIN, M., FOTIRIĆ AKŠIĆ, M.,& RABRENOVIĆ, B.. (2023). Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds. in Notulae Botanicae Horti Agrobotanici Cluj-Napoca
University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca., 51(3), 13241.
https://hdl.handle.net/21.15107/rcub_agrospace_6490

ĆIRKOVIĆ A, DEMIN M, FOTIRIĆ AKŠIĆ M, RABRENOVIĆ B. Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds. in Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2023;51(3):13241.
https://hdl.handle.net/21.15107/rcub_agrospace_6490 .

ĆIRKOVIĆ, Aleksandra, DEMIN, Mirjana, FOTIRIĆ AKŠIĆ, Milica, RABRENOVIĆ, Biljana, "Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds" in Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51, no. 3 (2023):13241,
https://hdl.handle.net/21.15107/rcub_agrospace_6490 .

TY  - CONF
AU  - Lević, Steva
AU  - Salević, Ana
AU  - Rac, Vladislav
AU  - Nedović, Viktor
AU  - Antić, Mališa
AU  - Rabrenović, Biljana
AU  - Malićanin, Marko
AU  - Rakić, Vesna
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6861
AB  - In recent decades, wine production has been expanding, with emerging wine regions and new small and medium-sized wineries. Winemaking produces large amounts of grape seeds, often discarded as waste, which are rich in oil, dietary fibers, tocopherols, and polyphenols. If used, the seeds are usually utilized as a source of oil, while the cake remaining after oil extraction is the additional waste with limited usage. Thus, we are working to establish the procedures for the complete utilization of grape seeds with zero byproducts. Pinot Noir variety from a small winery, Zmajevac, Serbia, was used. The main benefit of the oil, obtained by cold pressing, is the high content of unsaturated fatty acids, i.e., linoleic (70%) and oleic acid (19%), with a total oil content of 15 % and an 11 % yield after cold pressing. To facilitate handling, potential addition to food products, and its protection, grape seed oil was encapsulated into calcium alginate-based gel capsules. Encapsulation techniques, electrostatic extrusion, and atomization were used to produce finely powdered encapsulates with encapsulation efficiencies of close to 90 %. The potential use of these capsules is in the substitution of saturated fats in food products where the capsules, apart from protecting oil, could prevent its leakage from food matrices. The results showed that the oil cake could be a promising source of dietary fibers. It contained up to 38 % of insoluble dietary fibers and around 2% of soluble ones (w/w). The high content of insoluble dietary fibers is a basis for further modifications to increase the content of soluble fibers and modulate the nutritional properties of the oil cake. Thus, we tested the enzymatic and hydrothermal processes as modification procedures. The results showed that the enzymatic treatment was more promising regarding the control of soluble/insoluble fibers ratio. Also, the enzymatic process should be more cost- effective regarding capacity and energy consumption.
PB  - European Declaration on Food, Technology and Nutrition Network, Ljubljana
C3  - CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
T1  - Towards zero waste food production: utilization of grape seeds
SP  - P-144
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6861
ER  - 

@conference{
author = "Lević, Steva and Salević, Ana and Rac, Vladislav and Nedović, Viktor and Antić, Mališa and Rabrenović, Biljana and Malićanin, Marko and Rakić, Vesna",
year = "2022",
abstract = "In recent decades, wine production has been expanding, with emerging wine regions and new small and medium-sized wineries. Winemaking produces large amounts of grape seeds, often discarded as waste, which are rich in oil, dietary fibers, tocopherols, and polyphenols. If used, the seeds are usually utilized as a source of oil, while the cake remaining after oil extraction is the additional waste with limited usage. Thus, we are working to establish the procedures for the complete utilization of grape seeds with zero byproducts. Pinot Noir variety from a small winery, Zmajevac, Serbia, was used. The main benefit of the oil, obtained by cold pressing, is the high content of unsaturated fatty acids, i.e., linoleic (70%) and oleic acid (19%), with a total oil content of 15 % and an 11 % yield after cold pressing. To facilitate handling, potential addition to food products, and its protection, grape seed oil was encapsulated into calcium alginate-based gel capsules. Encapsulation techniques, electrostatic extrusion, and atomization were used to produce finely powdered encapsulates with encapsulation efficiencies of close to 90 %. The potential use of these capsules is in the substitution of saturated fats in food products where the capsules, apart from protecting oil, could prevent its leakage from food matrices. The results showed that the oil cake could be a promising source of dietary fibers. It contained up to 38 % of insoluble dietary fibers and around 2% of soluble ones (w/w). The high content of insoluble dietary fibers is a basis for further modifications to increase the content of soluble fibers and modulate the nutritional properties of the oil cake. Thus, we tested the enzymatic and hydrothermal processes as modification procedures. The results showed that the enzymatic treatment was more promising regarding the control of soluble/insoluble fibers ratio. Also, the enzymatic process should be more cost- effective regarding capacity and energy consumption.",
publisher = "European Declaration on Food, Technology and Nutrition Network, Ljubljana",
journal = "CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“",
title = "Towards zero waste food production: utilization of grape seeds",
pages = "P-144",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6861"
}

Lević, S., Salević, A., Rac, V., Nedović, V., Antić, M., Rabrenović, B., Malićanin, M.,& Rakić, V.. (2022). Towards zero waste food production: utilization of grape seeds. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“
European Declaration on Food, Technology and Nutrition Network, Ljubljana., P-144.
https://hdl.handle.net/21.15107/rcub_agrospace_6861

Lević S, Salević A, Rac V, Nedović V, Antić M, Rabrenović B, Malićanin M, Rakić V. Towards zero waste food production: utilization of grape seeds. in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“. 2022;:P-144.
https://hdl.handle.net/21.15107/rcub_agrospace_6861 .

Lević, Steva, Salević, Ana, Rac, Vladislav, Nedović, Viktor, Antić, Mališa, Rabrenović, Biljana, Malićanin, Marko, Rakić, Vesna, "Towards zero waste food production: utilization of grape seeds" in CEFood Congress Book. 11th Central European Congress on Food and Nutrition “Food, technology and nutrition for healthy people in a healthy environment“ (2022):P-144,
https://hdl.handle.net/21.15107/rcub_agrospace_6861 .

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  - 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  - 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  - Vujasinović, V.B.
AU  - Bjelica, M.M.
AU  - Čorbo, S.C.
AU  - Dimić, S.B.
AU  - Rabrenović, B.B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5880
AB  - Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the Vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 ?g GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.
PB  - CSIC Consejo Superior de Investigaciones Cientificas
T2  - Grasas y Aceites
T1  - Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties
IS  - 2
SP  - 0222201
VL  - 72
DO  - 10.3989/GYA.0222201
ER  - 

@article{
author = "Vujasinović, V.B. and Bjelica, M.M. and Čorbo, S.C. and Dimić, S.B. and Rabrenović, B.B.",
year = "2021",
abstract = "Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the Vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 ?g GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.",
publisher = "CSIC Consejo Superior de Investigaciones Cientificas",
journal = "Grasas y Aceites",
title = "Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties",
number = "2",
pages = "0222201",
volume = "72",
doi = "10.3989/GYA.0222201"
}

Vujasinović, V.B., Bjelica, M.M., Čorbo, S.C., Dimić, S.B.,& Rabrenović, B.B.. (2021). Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties. in Grasas y Aceites
CSIC Consejo Superior de Investigaciones Cientificas., 72(2), 0222201.
https://doi.org/10.3989/GYA.0222201

Vujasinović V, Bjelica M, Čorbo S, Dimić S, Rabrenović B. Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties. in Grasas y Aceites. 2021;72(2):0222201.
doi:10.3989/GYA.0222201 .

Vujasinović, V.B., Bjelica, M.M., Čorbo, S.C., Dimić, S.B., Rabrenović, B.B., "Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties" in Grasas y Aceites, 72, no. 2 (2021):0222201,
https://doi.org/10.3989/GYA.0222201 . .

TY  - CONF
AU  - Stojićević, Aleksandra
AU  - Alimpić Aradski, Ana
AU  - Pantić, Milena
AU  - Pantelić, Nebojša
AU  - Rabrenović, Biljana
AU  - Duletić-Laušević, Sonja
AU  - Antić, Mališa
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6630
AB  - Medicinal plants represent a rich source of phytochemicals, many of which possess diverse biological activities, including antioxidants. The objectives of this study were to assess antioxidant, antibacterial and anticancer activities of savory (Satureja montana L.) ethanolic extracts and to monitor the changes of oxidative status during long-term storage conditions of the cold pressed sunflower oil (CPSU) with the addition of extracts at various concentrations.  Extracts were obtained by Soxhlet extraction and ultrasound-assisted maceration, using 70% and 96% ethanol. Antioxidant activity was evaluated by DPPH and ꞵ-carotene bleaching assays. In both assays, extracts showed remarkable antioxidative properties which were equal or stronger than those of BHT and BHA. Also, regardless of the extraction method and assay applied, the 70% ethanol extracts proved to be more potent than 96% ethanol ones. For antibacterial activity assay, minimal inhibitory concentrations (MIC) were obtained by the microdilution method. Tested Gram-negative bacteria (E. coli and S. typhimurium) were more resistant than Gram-positive (S. aureus and L. monocytogenes) with MIC=1,25–10 μg/mL and 0,0781–0,3125 μg/mL, respectively. As results obtained by MTT test, the extracts didn’t show anticancer activity (IC50>100 μg/L) against tested tumor cell lines: PC-3 (prostate), HT-29 (colon) and HeLa (cervix) in the applied concentration range. For investigation of oxidative stability of CPSU, only 70% ethanol extracts were used. Samples of CPSU (with addition of 250, 500 and 1000 ppm of extracts), as well as control samples (with addition of 200 ppm of BHT and CPSU without any additives), were stored at room temperature for six months. In order to determine the level of oxidative changes, samples were analyzed for peroxide, anisidine value and conjugated dienes and trienes. Based on obtained results, it can be concluded that savory extracts are powerful natural antioxidants that can delay the oxidative deterioration of CPSU and whose effectiveness is comparable to the synthetic antioxidant BHT.
PB  - University of Belgrade
C3  - UniFood Conference
T1  - Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions
SP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6630
ER  - 

@conference{
author = "Stojićević, Aleksandra and Alimpić Aradski, Ana and Pantić, Milena and Pantelić, Nebojša and Rabrenović, Biljana and Duletić-Laušević, Sonja and Antić, Mališa and Nikšić, Miomir",
year = "2021",
abstract = "Medicinal plants represent a rich source of phytochemicals, many of which possess diverse biological activities, including antioxidants. The objectives of this study were to assess antioxidant, antibacterial and anticancer activities of savory (Satureja montana L.) ethanolic extracts and to monitor the changes of oxidative status during long-term storage conditions of the cold pressed sunflower oil (CPSU) with the addition of extracts at various concentrations.  Extracts were obtained by Soxhlet extraction and ultrasound-assisted maceration, using 70% and 96% ethanol. Antioxidant activity was evaluated by DPPH and ꞵ-carotene bleaching assays. In both assays, extracts showed remarkable antioxidative properties which were equal or stronger than those of BHT and BHA. Also, regardless of the extraction method and assay applied, the 70% ethanol extracts proved to be more potent than 96% ethanol ones. For antibacterial activity assay, minimal inhibitory concentrations (MIC) were obtained by the microdilution method. Tested Gram-negative bacteria (E. coli and S. typhimurium) were more resistant than Gram-positive (S. aureus and L. monocytogenes) with MIC=1,25–10 μg/mL and 0,0781–0,3125 μg/mL, respectively. As results obtained by MTT test, the extracts didn’t show anticancer activity (IC50>100 μg/L) against tested tumor cell lines: PC-3 (prostate), HT-29 (colon) and HeLa (cervix) in the applied concentration range. For investigation of oxidative stability of CPSU, only 70% ethanol extracts were used. Samples of CPSU (with addition of 250, 500 and 1000 ppm of extracts), as well as control samples (with addition of 200 ppm of BHT and CPSU without any additives), were stored at room temperature for six months. In order to determine the level of oxidative changes, samples were analyzed for peroxide, anisidine value and conjugated dienes and trienes. Based on obtained results, it can be concluded that savory extracts are powerful natural antioxidants that can delay the oxidative deterioration of CPSU and whose effectiveness is comparable to the synthetic antioxidant BHT.",
publisher = "University of Belgrade",
journal = "UniFood Conference",
title = "Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions",
pages = "101",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6630"
}

Stojićević, A., Alimpić Aradski, A., Pantić, M., Pantelić, N., Rabrenović, B., Duletić-Laušević, S., Antić, M.,& Nikšić, M.. (2021). Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions. in UniFood Conference
University of Belgrade., 101.
https://hdl.handle.net/21.15107/rcub_agrospace_6630

Stojićević A, Alimpić Aradski A, Pantić M, Pantelić N, Rabrenović B, Duletić-Laušević S, Antić M, Nikšić M. Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions. in UniFood Conference. 2021;:101.
https://hdl.handle.net/21.15107/rcub_agrospace_6630 .

Stojićević, Aleksandra, Alimpić Aradski, Ana, Pantić, Milena, Pantelić, Nebojša, Rabrenović, Biljana, Duletić-Laušević, Sonja, Antić, Mališa, Nikšić, Miomir, "Biological activity of Satureja montana L. ethanolic extracts and their effect on oxidative stability of cold pressed sunflower oil in long-term storage conditions" in UniFood Conference (2021):101,
https://hdl.handle.net/21.15107/rcub_agrospace_6630 .

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  - Purić, Milos
AU  - Rabrenović, Biljana
AU  - Rac, Vladislav
AU  - Pezo, Lato
AU  - Tomašević, Igor
AU  - Demin, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5276
AB  - This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread
VL  - 130
DO  - 10.1016/j.lwt.2020.109391
ER  - 

@article{
author = "Purić, Milos and Rabrenović, Biljana and Rac, Vladislav and Pezo, Lato and Tomašević, Igor and Demin, Mirjana",
year = "2020",
abstract = "This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread",
volume = "130",
doi = "10.1016/j.lwt.2020.109391"
}

Purić, M., Rabrenović, B., Rac, V., Pezo, L., Tomašević, I.,& Demin, M.. (2020). Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology
Elsevier, Amsterdam., 130.
https://doi.org/10.1016/j.lwt.2020.109391

Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology. 2020;130.
doi:10.1016/j.lwt.2020.109391 .

Purić, Milos, Rabrenović, Biljana, Rac, Vladislav, Pezo, Lato, Tomašević, Igor, Demin, Mirjana, "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread" in LWT-Food Science and Technology, 130 (2020),
https://doi.org/10.1016/j.lwt.2020.109391 . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Rabrenović, Biljana
AU  - Pezo, Lato
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5354
AB  - This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
EP  - 387
IS  - 1
SP  - 378
VL  - 14
DO  - 10.1007/s11694-019-00300-7
ER  - 

@article{
author = "Demin, Mirjana and Rabrenović, Biljana and Pezo, Lato and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers",
pages = "387-378",
number = "1",
volume = "14",
doi = "10.1007/s11694-019-00300-7"
}

Demin, M., Rabrenović, B., Pezo, L.,& Laličić-Petronijević, J.. (2020). Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization
Springer, New York., 14(1), 378-387.
https://doi.org/10.1007/s11694-019-00300-7

Demin M, Rabrenović B, Pezo L, Laličić-Petronijević J. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization. 2020;14(1):378-387.
doi:10.1007/s11694-019-00300-7 .

Demin, Mirjana, Rabrenović, Biljana, Pezo, Lato, Laličić-Petronijević, Jovanka, "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers" in Journal of Food Measurement and Characterization, 14, no. 1 (2020):378-387,
https://doi.org/10.1007/s11694-019-00300-7 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Kalušević, Ana
AU  - Tomašević, Igor
AU  - Rabrenović, Biljana
AU  - Božić, Andelija
AU  - Radović, Petar
AU  - Nedović, Viktor
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5409
AB  - The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.
PB  - Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
EP  - 168
IS  - 2
SP  - 159
VL  - 70
DO  - 10.31883/pjfns/118008
ER  - 

@article{
author = "Stajić, Slaviša and Kalušević, Ana and Tomašević, Igor and Rabrenović, Biljana and Božić, Andelija and Radović, Petar and Nedović, Viktor and Živković, Dušan",
year = "2020",
abstract = "The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87-74.64 mg/kg (C treatments) is. 56.79-62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover. higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness - increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.",
publisher = "Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder",
pages = "168-159",
number = "2",
volume = "70",
doi = "10.31883/pjfns/118008"
}

Stajić, S., Kalušević, A., Tomašević, I., Rabrenović, B., Božić, A., Radović, P., Nedović, V.,& Živković, D.. (2020). Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences
Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn., 70(2), 159-168.
https://doi.org/10.31883/pjfns/118008

Stajić S, Kalušević A, Tomašević I, Rabrenović B, Božić A, Radović P, Nedović V, Živković D. Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. in Polish Journal of Food and Nutrition Sciences. 2020;70(2):159-168.
doi:10.31883/pjfns/118008 .

Stajić, Slaviša, Kalušević, Ana, Tomašević, Igor, Rabrenović, Biljana, Božić, Andelija, Radović, Petar, Nedović, Viktor, Živković, Dušan, "Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder" in Polish Journal of Food and Nutrition Sciences, 70, no. 2 (2020):159-168,
https://doi.org/10.31883/pjfns/118008 . .

Natić, M., Zagorac, D. D., Ćirić, I., Meland, M., Rabrenović, B.,& Akšić, M. F.. (2020). Cold pressed oils from genus Prunus. in Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications, 637-358.
https://hdl.handle.net/21.15107/rcub_agrospace_6212

Natić M, Zagorac DD, Ćirić I, Meland M, Rabrenović B, Akšić MF. Cold pressed oils from genus Prunus. in Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications. 2020;:637-358.
https://hdl.handle.net/21.15107/rcub_agrospace_6212 .

Natić, Maja, Zagorac, Dragana Dabić, Ćirić, Ivana, Meland, Mekjell, Rabrenović, B., Akšić, Milica Fotirić, "Cold pressed oils from genus Prunus" in Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications (2020):637-358,
https://hdl.handle.net/21.15107/rcub_agrospace_6212 .

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  - Bjelica, Milos
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
AU  - Dimić, Sanja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4946
AB  - Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste
IS  - 8
VL  - 121
DO  - 10.1002/ejlt.201800416
ER  - 

@article{
author = "Bjelica, Milos and Vujasinović, Vesna B. and Rabrenović, Biljana and Dimić, Sanja",
year = "2019",
abstract = "Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste",
number = "8",
volume = "121",
doi = "10.1002/ejlt.201800416"
}

Bjelica, M., Vujasinović, V. B., Rabrenović, B.,& Dimić, S.. (2019). Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 121(8).
https://doi.org/10.1002/ejlt.201800416

Bjelica M, Vujasinović VB, Rabrenović B, Dimić S. Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. in European Journal of Lipid Science and Technology. 2019;121(8).
doi:10.1002/ejlt.201800416 .

Bjelica, Milos, Vujasinović, Vesna B., Rabrenović, Biljana, Dimić, Sanja, "Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste" in European Journal of Lipid Science and Technology, 121, no. 8 (2019),
https://doi.org/10.1002/ejlt.201800416 . .

TY  - JOUR
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
AU  - Esalami, Seddiq M.A.
AU  - Dimić, S.B.
AU  - Tešanović, D.V.
AU  - Banjac, M.V.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5141
AB  - Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - Sensory and some chemical characteristics of olive oils produced in Libya
EP  - 323
SP  - 316
VL  - 50
DO  - 10.2298/APT1950316V
ER  - 

@article{
author = "Vujasinović, Vesna B. and Rabrenović, Biljana and Esalami, Seddiq M.A. and Dimić, S.B. and Tešanović, D.V. and Banjac, M.V.",
year = "2019",
abstract = "Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Sensory and some chemical characteristics of olive oils produced in Libya",
pages = "323-316",
volume = "50",
doi = "10.2298/APT1950316V"
}

Vujasinović, V. B., Rabrenović, B., Esalami, S. M.A., Dimić, S.B., Tešanović, D.V.,& Banjac, M.V.. (2019). Sensory and some chemical characteristics of olive oils produced in Libya. in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 50, 316-323.
https://doi.org/10.2298/APT1950316V

Vujasinović VB, Rabrenović B, Esalami SM, Dimić S, Tešanović D, Banjac M. Sensory and some chemical characteristics of olive oils produced in Libya. in Acta Periodica Technologica. 2019;50:316-323.
doi:10.2298/APT1950316V .

Vujasinović, Vesna B., Rabrenović, Biljana, Esalami, Seddiq M.A., Dimić, S.B., Tešanović, D.V., Banjac, M.V., "Sensory and some chemical characteristics of olive oils produced in Libya" in Acta Periodica Technologica, 50 (2019):316-323,
https://doi.org/10.2298/APT1950316V . .

TY  - JOUR
AU  - Esalami, Seddiq M.A.
AU  - Dimić, Etelka
AU  - Rabrenović, Biljana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4790
AB  - The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar 'Roghiani', from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P  lt = 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC), and AC(DPPH)% (P  lt = 0.05). A strong positive relationship between TPC and (AC) as (1/EC50DPPH) was observed, (r) was +0.831. On the other hand, (1/EC50DPPH) showed a positive correlation with TTC, (r) was +0.768.
PB  - Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, Sevilla
T2  - Grasas Y Aceites
T1  - Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya
IS  - 2
VL  - 69
DO  - 10.3989/gya.1113172
ER  - 

@article{
author = "Esalami, Seddiq M.A. and Dimić, Etelka and Rabrenović, Biljana",
year = "2018",
abstract = "The aim of this work was to determine the fatty acids (FA), tocopherols, phenols, and antioxidant capacity (AC) of five virgin olive oils (VOO) obtained from the olive cultivar 'Roghiani', from different regions of northern Libya during the crop year 2015. The parameters determined for the oils were investigated for the first time. Seven principal FAs were detected in the VOO samples. Oleic, palmitic, and linoleic acids were the dominant ones. The highest percentage of palmitic acid was found in Tripoli VOO (P  lt = 0.05). Oleic acid was dominant in all the VOO samples. Gharyan VOO possessed the highest value of oleic acid, O/L ratio, monounsaturated fatty acids (MUFA), total phenols content (TPC), total tocopherol and tocotrienol contents (TTC), and AC(DPPH)% (P  lt = 0.05). A strong positive relationship between TPC and (AC) as (1/EC50DPPH) was observed, (r) was +0.831. On the other hand, (1/EC50DPPH) showed a positive correlation with TTC, (r) was +0.768.",
publisher = "Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, Sevilla",
journal = "Grasas Y Aceites",
title = "Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya",
number = "2",
volume = "69",
doi = "10.3989/gya.1113172"
}

Esalami, S. M.A., Dimić, E.,& Rabrenović, B.. (2018). Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya. in Grasas Y Aceites
Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, Sevilla., 69(2).
https://doi.org/10.3989/gya.1113172

Esalami SM, Dimić E, Rabrenović B. Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya. in Grasas Y Aceites. 2018;69(2).
doi:10.3989/gya.1113172 .

Esalami, Seddiq M.A., Dimić, Etelka, Rabrenović, Biljana, "Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar 'Roghiani' from different regions of northern Libya" in Grasas Y Aceites, 69, no. 2 (2018),
https://doi.org/10.3989/gya.1113172 . .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Vujasinović, Vesna B.
AU  - Novaković, Miroslav M.
AU  - Corbo, Selma C.
AU  - Basić, Zorica N.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4186
AB  - The objective of this study was to investigate the nutritional value of seven samples of cold pressed pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34.2 +/- 0.09-43.9 +/- 0.04%) and linolenic fatty acid (30.8 +/- 0.09-46.9 +/- 0.015%). This study confirmed that the oil pumpkin dominant beta+gamma-tocopherol, whose contents ranged from 34.65 +/- 0.03 to 44.59 +/- 0.69 mg/100 g. We determine the composition and content of Delta(7)-phytosterols, especially for specific oil pumpkins. It was detected five Delta(7)-sterols: spinasterol, Delta(7,22,25)-stigmastatrienol, Delta(7,25)-stigmastadienol, Delta(7)-stigmasterol and Delta(7)-avenasterol. Dominant content was Delta(7,22)-stigmastadienol or spinasterol with 39.98 to 50.31% of the total content of sterols.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins
EP  - 65
IS  - 1
SP  - 59
VL  - 70
DO  - 10.2298/HEMIND141128011R
ER  - 

@article{
author = "Rabrenović, Biljana and Vujasinović, Vesna B. and Novaković, Miroslav M. and Corbo, Selma C. and Basić, Zorica N.",
year = "2016",
abstract = "The objective of this study was to investigate the nutritional value of seven samples of cold pressed pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34.2 +/- 0.09-43.9 +/- 0.04%) and linolenic fatty acid (30.8 +/- 0.09-46.9 +/- 0.015%). This study confirmed that the oil pumpkin dominant beta+gamma-tocopherol, whose contents ranged from 34.65 +/- 0.03 to 44.59 +/- 0.69 mg/100 g. We determine the composition and content of Delta(7)-phytosterols, especially for specific oil pumpkins. It was detected five Delta(7)-sterols: spinasterol, Delta(7,22,25)-stigmastatrienol, Delta(7,25)-stigmastadienol, Delta(7)-stigmasterol and Delta(7)-avenasterol. Dominant content was Delta(7,22)-stigmastadienol or spinasterol with 39.98 to 50.31% of the total content of sterols.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins",
pages = "65-59",
number = "1",
volume = "70",
doi = "10.2298/HEMIND141128011R"
}

Rabrenović, B., Vujasinović, V. B., Novaković, M. M., Corbo, S. C.,& Basić, Z. N.. (2016). Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(1), 59-65.
https://doi.org/10.2298/HEMIND141128011R

Rabrenović B, Vujasinović VB, Novaković MM, Corbo SC, Basić ZN. Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins. in HEMIJSKA INDUSTRIJA. 2016;70(1):59-65.
doi:10.2298/HEMIND141128011R .

Rabrenović, Biljana, Vujasinović, Vesna B., Novaković, Miroslav M., Corbo, Selma C., Basić, Zorica N., "Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins" in HEMIJSKA INDUSTRIJA, 70, no. 1 (2016):59-65,
https://doi.org/10.2298/HEMIND141128011R . .

TY  - JOUR
AU  - Esalami, Seddiq M.A.
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Premović, Tamara
AU  - Vujasinović, Vesna B.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3990
AB  - Olive oil is one of the oldest and best known edible oils, which is in category of unrefined vegetable oils produced in hugest quantities. Olive oil is distinguished from other oils by the various specific characteristics, so demand for olive oil is permanently in progress. Olives are grown in all regions of the world, where climate conditions are favorable for their growth. In some countries of North Africa production of olive oil is significant. In Libya olive is a primary oil culture and olive oil is produced by many individual producers in a traditional way of cold pressing or by centrifugation. The aim of this paper was to examine basic chemical and nutritive quality of virgin olive oil from five different regions in the north of Libya: Aboras, Be, Zwit, El Farok and Alati. Olives are processed by Rapanelli system (Italy, Foligno). Processing included cleaning and washing of olive fruits, crushing and malaxation after which the oil separated by centrifugation. It has been established that examined oil samples that originate from Libya have a good chemical and nutritive quality. Content of primary oxidation products varied from 0.96 mmol/kg (oil from the Zwit region) to 2.40 mmol/kg (oil from the Alati region). Content of free fatty acid varied in the range from 1.39 to 3.17 % of oleic acid. According to a high content of total phenolic compounds (121.2 mgGAE/kg of oil) and the highest antiradical activity (proportion of neutralized free DPPH radicals 70.72%) among examined oil samples, the oil sample from the Alati region distinguished itself, while the minimum content (64.9 mgGAE/kg of oil) of such extremely valuable nutrient, as well as the minimal antiradical activity (60.12% of neutralized free DPPH radicals) has been registered in the sample from the Zwit region.
AB  - Maslinovo ulje danas je jedno od najstarijih i najpoznatijih jestivih ulja koje se u kategoriji nerafinisanih biljnih ulja proizvodi u najvećim količinama. Maslinovo ulje se posebno izdvaja od drugih ulja po raznim specifičnim atributima, te je potražnja za njim u stalnom porastu. Masline se gaje u svim regionima sveta gde su povoljni klimatski uslovi za njihov rast. U pojedinim zemljama na severu afričkog kontinenta takođe postoji značajna proizvodnja maslinovog ulja. Maslina je i u Libiji osnovna uljana kultura i veliki je broj individualnih proizvođača koji proizvode ulje na tradicionalan način procesom hladnog presovanja ili pomoću centrifuge. U okviru ovog rada ispitivan je osnovni hemijski i nutritivni kvalitet devičanskih maslinovih ulja poreklom iz pet različitih maslinarskih regiona na severnom području Libije: Aboras, Be, Zwit, El Farok i Alati. Plodovi maslina su prerađivani sistemom Rapanelli (Italy, Foligno). Prerada je obuhvatila čišćenje i pranje maslina, mlevenje i malaksaciju, nakon čega je ulje izdvojeno pomoću centrifuge. Ustanovljeno je da su ispitivani uzorci ulja poreklom iz Libije dobrog hemijskog i nutritivnog kvaliteta. Sadržaj primarnih produkata oksidacije kretao se od 0,96 mmol/kg (ulje sa područja Zwit) do 2,40 mmol/kg (ulje sa područja Alati). Sadržaj slobodnih masnih kiselina je varirao u opsegu od 1,39 do 3,17%. Po visokom sadržaju ukupnih fenolnih jedinjenja (121,2 mgGAE/kg ulja) i najvećoj antiradikalnoj aktivnosti (udeo neutralizovanih slobodnih DPPH radikala 70,72%) među ispitivanim uljima istakao se uzorak ulja sa područja Alati, dok je najmanji sadržaj ovih izuzetno vrednih nutrijenata (64,9 mgGAE/kg ulja), kao i najmanja antiradikalna aktivnost (60,12% neutralizovanih slobodnih DPPH radikala) zabeležena u uzorku sa područja Zwit.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Analysis of oil quality from various olive growing regions of Libya
T1  - Analiza kvaliteta ulja sa različitih regija maslinarskog područja Libije
EP  - 39
IS  - 1
SP  - 31
VL  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3990
ER  - 

@article{
author = "Esalami, Seddiq M.A. and Rabrenović, Biljana and Dimić, Etelka and Premović, Tamara and Vujasinović, Vesna B.",
year = "2015",
abstract = "Olive oil is one of the oldest and best known edible oils, which is in category of unrefined vegetable oils produced in hugest quantities. Olive oil is distinguished from other oils by the various specific characteristics, so demand for olive oil is permanently in progress. Olives are grown in all regions of the world, where climate conditions are favorable for their growth. In some countries of North Africa production of olive oil is significant. In Libya olive is a primary oil culture and olive oil is produced by many individual producers in a traditional way of cold pressing or by centrifugation. The aim of this paper was to examine basic chemical and nutritive quality of virgin olive oil from five different regions in the north of Libya: Aboras, Be, Zwit, El Farok and Alati. Olives are processed by Rapanelli system (Italy, Foligno). Processing included cleaning and washing of olive fruits, crushing and malaxation after which the oil separated by centrifugation. It has been established that examined oil samples that originate from Libya have a good chemical and nutritive quality. Content of primary oxidation products varied from 0.96 mmol/kg (oil from the Zwit region) to 2.40 mmol/kg (oil from the Alati region). Content of free fatty acid varied in the range from 1.39 to 3.17 % of oleic acid. According to a high content of total phenolic compounds (121.2 mgGAE/kg of oil) and the highest antiradical activity (proportion of neutralized free DPPH radicals 70.72%) among examined oil samples, the oil sample from the Alati region distinguished itself, while the minimum content (64.9 mgGAE/kg of oil) of such extremely valuable nutrient, as well as the minimal antiradical activity (60.12% of neutralized free DPPH radicals) has been registered in the sample from the Zwit region., Maslinovo ulje danas je jedno od najstarijih i najpoznatijih jestivih ulja koje se u kategoriji nerafinisanih biljnih ulja proizvodi u najvećim količinama. Maslinovo ulje se posebno izdvaja od drugih ulja po raznim specifičnim atributima, te je potražnja za njim u stalnom porastu. Masline se gaje u svim regionima sveta gde su povoljni klimatski uslovi za njihov rast. U pojedinim zemljama na severu afričkog kontinenta takođe postoji značajna proizvodnja maslinovog ulja. Maslina je i u Libiji osnovna uljana kultura i veliki je broj individualnih proizvođača koji proizvode ulje na tradicionalan način procesom hladnog presovanja ili pomoću centrifuge. U okviru ovog rada ispitivan je osnovni hemijski i nutritivni kvalitet devičanskih maslinovih ulja poreklom iz pet različitih maslinarskih regiona na severnom području Libije: Aboras, Be, Zwit, El Farok i Alati. Plodovi maslina su prerađivani sistemom Rapanelli (Italy, Foligno). Prerada je obuhvatila čišćenje i pranje maslina, mlevenje i malaksaciju, nakon čega je ulje izdvojeno pomoću centrifuge. Ustanovljeno je da su ispitivani uzorci ulja poreklom iz Libije dobrog hemijskog i nutritivnog kvaliteta. Sadržaj primarnih produkata oksidacije kretao se od 0,96 mmol/kg (ulje sa područja Zwit) do 2,40 mmol/kg (ulje sa područja Alati). Sadržaj slobodnih masnih kiselina je varirao u opsegu od 1,39 do 3,17%. Po visokom sadržaju ukupnih fenolnih jedinjenja (121,2 mgGAE/kg ulja) i najvećoj antiradikalnoj aktivnosti (udeo neutralizovanih slobodnih DPPH radikala 70,72%) među ispitivanim uljima istakao se uzorak ulja sa područja Alati, dok je najmanji sadržaj ovih izuzetno vrednih nutrijenata (64,9 mgGAE/kg ulja), kao i najmanja antiradikalna aktivnost (60,12% neutralizovanih slobodnih DPPH radikala) zabeležena u uzorku sa područja Zwit.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Analysis of oil quality from various olive growing regions of Libya, Analiza kvaliteta ulja sa različitih regija maslinarskog područja Libije",
pages = "39-31",
number = "1",
volume = "46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3990"
}

Esalami, S. M.A., Rabrenović, B., Dimić, E., Premović, T.,& Vujasinović, V. B.. (2015). Analysis of oil quality from various olive growing regions of Libya. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 46(1), 31-39.
https://hdl.handle.net/21.15107/rcub_agrospace_3990

Esalami SM, Rabrenović B, Dimić E, Premović T, Vujasinović VB. Analysis of oil quality from various olive growing regions of Libya. in Uljarstvo. 2015;46(1):31-39.
https://hdl.handle.net/21.15107/rcub_agrospace_3990 .

Esalami, Seddiq M.A., Rabrenović, Biljana, Dimić, Etelka, Premović, Tamara, Vujasinović, Vesna B., "Analysis of oil quality from various olive growing regions of Libya" in Uljarstvo, 46, no. 1 (2015):31-39,
https://hdl.handle.net/21.15107/rcub_agrospace_3990 .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Mirković, Dušica
AU  - Rabrenović, Biljana
AU  - Petrović, Tanja
AU  - Rajić, Jasmina
AU  - Veljović, Mile
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3655
AB  - The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis.
AB  - Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil
T1  - Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda
EP  - 60
IS  - 185-186
SP  - 55
VL  - 48
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3655
ER  - 

@article{
author = "Paunović, Dragana and Mirković, Dušica and Rabrenović, Biljana and Petrović, Tanja and Rajić, Jasmina and Veljović, Mile",
year = "2014",
abstract = "The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis., Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil, Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda",
pages = "60-55",
number = "185-186",
volume = "48",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3655"
}

Paunović, D., Mirković, D., Rabrenović, B., Petrović, T., Rajić, J.,& Veljović, M.. (2014). The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 48(185-186), 55-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3655

Paunović D, Mirković D, Rabrenović B, Petrović T, Rajić J, Veljović M. The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil. in Voćarstvo. 2014;48(185-186):55-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3655 .

Paunović, Dragana, Mirković, Dušica, Rabrenović, Biljana, Petrović, Tanja, Rajić, Jasmina, Veljović, Mile, "The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil" in Voćarstvo, 48, no. 185-186 (2014):55-60,
https://hdl.handle.net/21.15107/rcub_agrospace_3655 .