TY  - CONF
AU  - Vuković, Sandra
AU  - Kilibarda, Sofija
AU  - Moravčević, Đorđe
AU  - Gvozdenović-Varga, Jelica
AU  - Vujošević, Ana
AU  - Pećinar, Ilinka
AU  - Pavlović, Dragoljub
AU  - Milinčić, Danijel
AU  - Kostić, Aleksandar Ž.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6778
AB  - Species of the genus Allium have great importance in human nutrition due wide
range of therapeutic properties and great health benefits. Their nutritional value is
primarily determined by the chemical composition of the edible parts. The
nutritional quality of Allium crops is possible to improve through agronomic
practices (plant nutrition and agrotechnic measures) by the process known as
biofortification. In this paper, the effect of biofortification with different
concentrations of selenium (0 g, 10 g, 20 g and 30 g per hectare) in open field
condition on selected Allium species (Allium sativum var. saggitatum L.; A.
fistulosum L.; A. ampeloprasum var. ampeloprasum L.; A. nutans L.; A. odorum L.;
A. schoenoprasum L.) was investigated, with a goal to improve nutritional value of
the edible parts. For this purpose 24 samples of fresh plant material were prepared
and extracted with 80% methanol. Total phenolic content (TPC) was determined
using the standard spectrophotometric Folin-Ciocalteu method. The obtained
results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight.
TPC was in range from 0.36 to 2.60 mg/g FAE. The obtained research results
indicate that TPC in the edible parts differs between species, as well as within the
species, and depending on the applied dose of selenium. The obtained results
indicate the necessity of determining the optimal doses of selenium in the process
of biofortification, in order to obtain edible parts of Allium species with high
nutritional value.
PB  - Univerzitet u Banjoj Luci - Tehnološki fakultet
C3  - XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska
T1  - Total phenolic content in edible parts of selected allium species biofortified with selenium
SP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6778
ER  - 

@conference{
author = "Vuković, Sandra and Kilibarda, Sofija and Moravčević, Đorđe and Gvozdenović-Varga, Jelica and Vujošević, Ana and Pećinar, Ilinka and Pavlović, Dragoljub and Milinčić, Danijel and Kostić, Aleksandar Ž.",
year = "2020",
abstract = "Species of the genus Allium have great importance in human nutrition due wide
range of therapeutic properties and great health benefits. Their nutritional value is
primarily determined by the chemical composition of the edible parts. The
nutritional quality of Allium crops is possible to improve through agronomic
practices (plant nutrition and agrotechnic measures) by the process known as
biofortification. In this paper, the effect of biofortification with different
concentrations of selenium (0 g, 10 g, 20 g and 30 g per hectare) in open field
condition on selected Allium species (Allium sativum var. saggitatum L.; A.
fistulosum L.; A. ampeloprasum var. ampeloprasum L.; A. nutans L.; A. odorum L.;
A. schoenoprasum L.) was investigated, with a goal to improve nutritional value of
the edible parts. For this purpose 24 samples of fresh plant material were prepared
and extracted with 80% methanol. Total phenolic content (TPC) was determined
using the standard spectrophotometric Folin-Ciocalteu method. The obtained
results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight.
TPC was in range from 0.36 to 2.60 mg/g FAE. The obtained research results
indicate that TPC in the edible parts differs between species, as well as within the
species, and depending on the applied dose of selenium. The obtained results
indicate the necessity of determining the optimal doses of selenium in the process
of biofortification, in order to obtain edible parts of Allium species with high
nutritional value.",
publisher = "Univerzitet u Banjoj Luci - Tehnološki fakultet",
journal = "XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska",
title = "Total phenolic content in edible parts of selected allium species biofortified with selenium",
pages = "33",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6778"
}

Vuković, S., Kilibarda, S., Moravčević, Đ., Gvozdenović-Varga, J., Vujošević, A., Pećinar, I., Pavlović, D., Milinčić, D.,& Kostić, A. Ž.. (2020). Total phenolic content in edible parts of selected allium species biofortified with selenium. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska
Univerzitet u Banjoj Luci - Tehnološki fakultet., 33.
https://hdl.handle.net/21.15107/rcub_agrospace_6778

Vuković S, Kilibarda S, Moravčević Đ, Gvozdenović-Varga J, Vujošević A, Pećinar I, Pavlović D, Milinčić D, Kostić AŽ. Total phenolic content in edible parts of selected allium species biofortified with selenium. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska. 2020;:33.
https://hdl.handle.net/21.15107/rcub_agrospace_6778 .

Vuković, Sandra, Kilibarda, Sofija, Moravčević, Đorđe, Gvozdenović-Varga, Jelica, Vujošević, Ana, Pećinar, Ilinka, Pavlović, Dragoljub, Milinčić, Danijel, Kostić, Aleksandar Ž., "Total phenolic content in edible parts of selected allium species biofortified with selenium" in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska (2020):33,
https://hdl.handle.net/21.15107/rcub_agrospace_6778 .

TY  - CONF
AU  - Pavlović, Dragoljub
AU  - Vuković, Sandra
AU  - Moravčević, Đorđe
AU  - Kilibarda, Sofija
AU  - Pećinar, Ilinka
AU  - Milinčić, Danijel
AU  - Kostić, Aleksandar Ž.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6779
AB  - Pepper (Capsicum annuum L.) is a very important agricultural crop in Serbia, and
has great economic importance. Pepper fruits are used in the food industry like
fresh or processed products and are characterized by excellent culinary and
nutritional properties. They are an exceptional source of bioactive substances
(carotenoids, ascorbic acid, phenolics, capsaicin) which are considered strong
antioxidants, so in addition to application in the food industry, peppers is also used
in the pharmaceutical and cosmetic industries. Due to the increased tendency of the
use of pepper fruits in human nutrition, researchers aspire to find cultivation
technology that will provide both high yield and nutritious fruit with good quality.
In this paper six different starter fertilizer (Super Star, Elixir Zorka, Šabac) doses
(0, 15, 20, 25, 30, 35 kg/ha) were examined in combination with four treatments of
biostimulator (Kelpak, Kelp Products Ltd.) application (without, once, twice and
three times) at different stages of plant development on pepper variety Slonovo uvo
(Superior, Velika Plana) in open field conditions. Extracts of fresh fruits were
prepared with 80% methanol. Total phenolic content (TPC) was determined using
the standard spectrophotometric Folin-Ciocalteu method. The obtained results are
expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight. TPC was
in range from 0.51 to 2.31 mg/g FAE. The obtained preliminary results do not
show a clear influence of used fertilizers on the increase of total phenolic content in
peper fruits, so it is necessary to continue research in order to find an appropriate
model of fertilizers use to improve the pepper fruits quality.
PB  - Univerzitet u Banjoj Luci - Tehnološki fakultet
C3  - XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska
T1  - EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS
SP  - 36
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6779
ER  - 

@conference{
author = "Pavlović, Dragoljub and Vuković, Sandra and Moravčević, Đorđe and Kilibarda, Sofija and Pećinar, Ilinka and Milinčić, Danijel and Kostić, Aleksandar Ž.",
year = "2020",
abstract = "Pepper (Capsicum annuum L.) is a very important agricultural crop in Serbia, and
has great economic importance. Pepper fruits are used in the food industry like
fresh or processed products and are characterized by excellent culinary and
nutritional properties. They are an exceptional source of bioactive substances
(carotenoids, ascorbic acid, phenolics, capsaicin) which are considered strong
antioxidants, so in addition to application in the food industry, peppers is also used
in the pharmaceutical and cosmetic industries. Due to the increased tendency of the
use of pepper fruits in human nutrition, researchers aspire to find cultivation
technology that will provide both high yield and nutritious fruit with good quality.
In this paper six different starter fertilizer (Super Star, Elixir Zorka, Šabac) doses
(0, 15, 20, 25, 30, 35 kg/ha) were examined in combination with four treatments of
biostimulator (Kelpak, Kelp Products Ltd.) application (without, once, twice and
three times) at different stages of plant development on pepper variety Slonovo uvo
(Superior, Velika Plana) in open field conditions. Extracts of fresh fruits were
prepared with 80% methanol. Total phenolic content (TPC) was determined using
the standard spectrophotometric Folin-Ciocalteu method. The obtained results are
expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight. TPC was
in range from 0.51 to 2.31 mg/g FAE. The obtained preliminary results do not
show a clear influence of used fertilizers on the increase of total phenolic content in
peper fruits, so it is necessary to continue research in order to find an appropriate
model of fertilizers use to improve the pepper fruits quality.",
publisher = "Univerzitet u Banjoj Luci - Tehnološki fakultet",
journal = "XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska",
title = "EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS",
pages = "36",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6779"
}

Pavlović, D., Vuković, S., Moravčević, Đ., Kilibarda, S., Pećinar, I., Milinčić, D.,& Kostić, A. Ž.. (2020). EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska
Univerzitet u Banjoj Luci - Tehnološki fakultet., 36.
https://hdl.handle.net/21.15107/rcub_agrospace_6779

Pavlović D, Vuković S, Moravčević Đ, Kilibarda S, Pećinar I, Milinčić D, Kostić AŽ. EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS. in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska. 2020;:36.
https://hdl.handle.net/21.15107/rcub_agrospace_6779 .

Pavlović, Dragoljub, Vuković, Sandra, Moravčević, Đorđe, Kilibarda, Sofija, Pećinar, Ilinka, Milinčić, Danijel, Kostić, Aleksandar Ž., "EFFECT OF DIFFERENT FERTILIZATION TREATMENTS ON THE TOTAL PHENOLIC CONTENT OF PEPPER FRUITS" in XIII Conference of Chemists, Technologists and Environmentalist of Republic of Srpska (2020):36,
https://hdl.handle.net/21.15107/rcub_agrospace_6779 .