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  - 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 . .