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  - 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  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Novaković, Miroslav M.
AU  - Tešević, Vele
AU  - Basić, Zorica N.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3485
AB  - The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds
EP  - 527
IS  - 2
SP  - 521
VL  - 55
DO  - 10.1016/j.lwt.2013.10.019
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka and Novaković, Miroslav M. and Tešević, Vele and Basić, Zorica N.",
year = "2014",
abstract = "The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds",
pages = "527-521",
number = "2",
volume = "55",
doi = "10.1016/j.lwt.2013.10.019"
}

Rabrenović, B., Dimić, E., Novaković, M. M., Tešević, V.,& Basić, Z. N.. (2014). The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. in LWT-Food Science and Technology
Elsevier, Amsterdam., 55(2), 521-527.
https://doi.org/10.1016/j.lwt.2013.10.019

Rabrenović B, Dimić E, Novaković MM, Tešević V, Basić ZN. The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. in LWT-Food Science and Technology. 2014;55(2):521-527.
doi:10.1016/j.lwt.2013.10.019 .

Rabrenović, Biljana, Dimić, Etelka, Novaković, Miroslav M., Tešević, Vele, Basić, Zorica N., "The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds" in LWT-Food Science and Technology, 55, no. 2 (2014):521-527,
https://doi.org/10.1016/j.lwt.2013.10.019 . .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3351
AB  - Phytosterols belong to nonglyceridic components of the vegetable oils. They are present in very low concentrations (they belong to the minor components of the vegetable oils) and separated from the fraction of unsaponifiable matter. According to the double bond in the ring, phytosterols are usually classified as Δ5 and Δ7 sterols. For most of the plant families Δ5 sterols are typical, whereas Δ7 sterols are specific to only a few, including the Cucurbitaceae. Analytics of determination and especially identification of Δ7 sterols is very complex precisely because there are no commercial standards of this group of sterols. In the cold pressed and virgin pumpkin oil, the following sterols were identified: Δ7,22,25-stigmastatrienol, Δ7,25-stigmastadienol, spinasterol (Δ7,22-stigmastadienol), Δ7-stigmasterol and Δ7-avenasterol.
AB  - Fitosteroli pripadaju negliceridnim komponentama biljnih ulja. Prisutni su u veoma malim koncentracijama (pripadaju minornim komponentama biljnih ulja) i izdvajaju se iz frakcije neosapunjivih materija. Prema dvostrukoj vezi u prstenu, fitosteroli se obično dele na Δ5 i Δ7 sterole. Za najveći broj biljnih familija karakteristični su Δ5 steroli, dok su Δ7 steroli specifični za svega nekoliko, među kojima je i Cucurbitaceae. Analitika određivanja i posebno identifikacija Δ7 sterola je veoma složena upravo iz razloga što ne postoje komercijalni standardi ove grupe sterola. U hladno presovanom i devičanskom tikvinom ulju identifikovani su: Δ7,22,25 - stigmastatrienol, Δ7,25 - stigmastadienol, spinasterol (Δ7,22- stigmastadienol), Δ7-stigmasterol i Δ7-avenasterol.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Delta-7 sterols: Specificity of pumpkin seed oil
T1  - Delta-7 steroli - specifičnost ulja semena uljane tikve
EP  - 49
IS  - 1
SP  - 45
VL  - 44
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3351
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka",
year = "2013",
abstract = "Phytosterols belong to nonglyceridic components of the vegetable oils. They are present in very low concentrations (they belong to the minor components of the vegetable oils) and separated from the fraction of unsaponifiable matter. According to the double bond in the ring, phytosterols are usually classified as Δ5 and Δ7 sterols. For most of the plant families Δ5 sterols are typical, whereas Δ7 sterols are specific to only a few, including the Cucurbitaceae. Analytics of determination and especially identification of Δ7 sterols is very complex precisely because there are no commercial standards of this group of sterols. In the cold pressed and virgin pumpkin oil, the following sterols were identified: Δ7,22,25-stigmastatrienol, Δ7,25-stigmastadienol, spinasterol (Δ7,22-stigmastadienol), Δ7-stigmasterol and Δ7-avenasterol., Fitosteroli pripadaju negliceridnim komponentama biljnih ulja. Prisutni su u veoma malim koncentracijama (pripadaju minornim komponentama biljnih ulja) i izdvajaju se iz frakcije neosapunjivih materija. Prema dvostrukoj vezi u prstenu, fitosteroli se obično dele na Δ5 i Δ7 sterole. Za najveći broj biljnih familija karakteristični su Δ5 steroli, dok su Δ7 steroli specifični za svega nekoliko, među kojima je i Cucurbitaceae. Analitika određivanja i posebno identifikacija Δ7 sterola je veoma složena upravo iz razloga što ne postoje komercijalni standardi ove grupe sterola. U hladno presovanom i devičanskom tikvinom ulju identifikovani su: Δ7,22,25 - stigmastatrienol, Δ7,25 - stigmastadienol, spinasterol (Δ7,22- stigmastadienol), Δ7-stigmasterol i Δ7-avenasterol.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Delta-7 sterols: Specificity of pumpkin seed oil, Delta-7 steroli - specifičnost ulja semena uljane tikve",
pages = "49-45",
number = "1",
volume = "44",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3351"
}

Rabrenović, B.,& Dimić, E.. (2013). Delta-7 sterols: Specificity of pumpkin seed oil. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 44(1), 45-49.
https://hdl.handle.net/21.15107/rcub_agrospace_3351

Rabrenović B, Dimić E. Delta-7 sterols: Specificity of pumpkin seed oil. in Uljarstvo. 2013;44(1):45-49.
https://hdl.handle.net/21.15107/rcub_agrospace_3351 .

Rabrenović, Biljana, Dimić, Etelka, "Delta-7 sterols: Specificity of pumpkin seed oil" in Uljarstvo, 44, no. 1 (2013):45-49,
https://hdl.handle.net/21.15107/rcub_agrospace_3351 .

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

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

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

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

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

TY  - CONF
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Vujasinović, Vesna B.
AU  - Demin, Mirjana
AU  - Šobajić, Sladjana
AU  - Basić, Zorica N.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2757
AB  - Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Nutritional value of the oil extracted from the pumpkin seed oil cake
EP  - 335
SP  - 330
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2757
ER  - 

@conference{
author = "Rabrenović, Biljana and Dimić, Etelka and Vujasinović, Vesna B. and Demin, Mirjana and Šobajić, Sladjana and Basić, Zorica N.",
year = "2012",
abstract = "Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Nutritional value of the oil extracted from the pumpkin seed oil cake",
pages = "335-330",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2757"
}

Rabrenović, B., Dimić, E., Vujasinović, V. B., Demin, M., Šobajić, S.,& Basić, Z. N.. (2012). Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 330-335.
https://hdl.handle.net/21.15107/rcub_agrospace_2757

Rabrenović B, Dimić E, Vujasinović VB, Demin M, Šobajić S, Basić ZN. Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:330-335.
https://hdl.handle.net/21.15107/rcub_agrospace_2757 .

Rabrenović, Biljana, Dimić, Etelka, Vujasinović, Vesna B., Demin, Mirjana, Šobajić, Sladjana, Basić, Zorica N., "Nutritional value of the oil extracted from the pumpkin seed oil cake" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):330-335,
https://hdl.handle.net/21.15107/rcub_agrospace_2757 .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Berenji, Janoš
AU  - Vujasinović, Vesna B.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2939
AB  - The technico-technological and chemical characteristics of seed of 8 free-fertilized and hybrid sorts of oil pumpkin seed with and without hull and two commercial samples of oil pumpkin were investigated. Liter mass and mass of 1000 grains were determined and the percentage of hull in seed samples with hull. The chemical composition was determined investigating the content of moisture, oil, proteins, mineral matter, fiber and total carbohydrates. Regarding the technico-technological characteristics, no significant differences between seeds of free-fertilized and F1 hybrids of oil pumpkih hull-less seed and seed with hull were found. The self-fertilized sorts and F1 hybrids of oil pumpkin, both hull-less and seed with hull, are characterized by high oil content, in the range of 43,27 to 54,78%, calculated on dry matter. The protein content was also high, from 34,97 to 36,61%, on dry matter.
AB  - Ispitivane su tehničko-tehnološke i hemijske karakteristike semena 8 slobodnooplodnih i hibridnih sorti uljane tikve golice i sa ljuskom i dva komercijalna uzorka uljanih tikvi. Od tehničko-tehnoloških karakteristika semena određene su litarska masa, masa 1000 semena i određen je procenat ljuske kod uzoraka semena sa ljuskom. Hemijski sastav semena određen je ispitivanjem sadržaja vlage, ulja, proteina, mineralnih materija, celuloze i ukupnih ugljenih hidrata. U pogledu tehničko-tehnoloških karakteristika nisu postojale značajne razlike između semena slobodnooplodnih i F1 hibrida uljanih tikvi golica i sa ljuskom, kao ni komercijalnih uzoraka, što ukazuje da poreklo semena nije imalo uticaja na ove karakteristike. Samooplodne sorte i F1 hibridi uljanih tikvi sa semenom golica i semenom sa ljuskom, odlikovale su se visokim sadržajem ulja koji se kretao od 43,27do 54,78% računato na suvu materiju, a karakterističan je bio i visok sadržaj proteina koji se kretao od 34,97 do 36,61%, računato na suvu materiju.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Technological characteristics and quality of seed of freefertilized nd hybrid oil pumpkin sorts
T1  - Tehnološke karakteristike i kvalitet semena slobodnooplodnih i hibridnih sorti uljane tikve
EP  - 31
IS  - 1-2
SP  - 25
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2939
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka and Berenji, Janoš and Vujasinović, Vesna B.",
year = "2012",
abstract = "The technico-technological and chemical characteristics of seed of 8 free-fertilized and hybrid sorts of oil pumpkin seed with and without hull and two commercial samples of oil pumpkin were investigated. Liter mass and mass of 1000 grains were determined and the percentage of hull in seed samples with hull. The chemical composition was determined investigating the content of moisture, oil, proteins, mineral matter, fiber and total carbohydrates. Regarding the technico-technological characteristics, no significant differences between seeds of free-fertilized and F1 hybrids of oil pumpkih hull-less seed and seed with hull were found. The self-fertilized sorts and F1 hybrids of oil pumpkin, both hull-less and seed with hull, are characterized by high oil content, in the range of 43,27 to 54,78%, calculated on dry matter. The protein content was also high, from 34,97 to 36,61%, on dry matter., Ispitivane su tehničko-tehnološke i hemijske karakteristike semena 8 slobodnooplodnih i hibridnih sorti uljane tikve golice i sa ljuskom i dva komercijalna uzorka uljanih tikvi. Od tehničko-tehnoloških karakteristika semena određene su litarska masa, masa 1000 semena i određen je procenat ljuske kod uzoraka semena sa ljuskom. Hemijski sastav semena određen je ispitivanjem sadržaja vlage, ulja, proteina, mineralnih materija, celuloze i ukupnih ugljenih hidrata. U pogledu tehničko-tehnoloških karakteristika nisu postojale značajne razlike između semena slobodnooplodnih i F1 hibrida uljanih tikvi golica i sa ljuskom, kao ni komercijalnih uzoraka, što ukazuje da poreklo semena nije imalo uticaja na ove karakteristike. Samooplodne sorte i F1 hibridi uljanih tikvi sa semenom golica i semenom sa ljuskom, odlikovale su se visokim sadržajem ulja koji se kretao od 43,27do 54,78% računato na suvu materiju, a karakterističan je bio i visok sadržaj proteina koji se kretao od 34,97 do 36,61%, računato na suvu materiju.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Technological characteristics and quality of seed of freefertilized nd hybrid oil pumpkin sorts, Tehnološke karakteristike i kvalitet semena slobodnooplodnih i hibridnih sorti uljane tikve",
pages = "31-25",
number = "1-2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2939"
}

Rabrenović, B., Dimić, E., Berenji, J.,& Vujasinović, V. B.. (2012). Technological characteristics and quality of seed of freefertilized nd hybrid oil pumpkin sorts. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 43(1-2), 25-31.
https://hdl.handle.net/21.15107/rcub_agrospace_2939

Rabrenović B, Dimić E, Berenji J, Vujasinović VB. Technological characteristics and quality of seed of freefertilized nd hybrid oil pumpkin sorts. in Uljarstvo. 2012;43(1-2):25-31.
https://hdl.handle.net/21.15107/rcub_agrospace_2939 .

Rabrenović, Biljana, Dimić, Etelka, Berenji, Janoš, Vujasinović, Vesna B., "Technological characteristics and quality of seed of freefertilized nd hybrid oil pumpkin sorts" in Uljarstvo, 43, no. 1-2 (2012):25-31,
https://hdl.handle.net/21.15107/rcub_agrospace_2939 .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2595
AB  - The composition and content of several bioactive components of cold pressed oils, obtained from 10 samples of selffertile sorts and F1 hybrids of oil pumpkins which grow in our region. The composition and content of fatty acids, content of tocopherol, sterols and squalenes were determined. The obtained results show that the pumpkin seed oil is of high quality regarding the high content of monounsaturated fatty acids (37,1 ± 0,70 to 43,9 ± 0,78 %), tocopherols (38,03 ± 0,30 - 64,11 ± 0,07 mg/100g), sterols 39,21 - 897,79 mg/100g) and squalens (548,80 ± 14,6 - 788,30 ± 15,1 mg/100g).
AB  - Ispitivan je sastav i sadržaj pojedinih bioaktivnih komponenti u hladno presovanom ulju poreklom iz 10 uzoraka semena samooplodnih sorti i F1 hibrida uljanih tikvi koje uspevaju na našem podneblju. Određen je sastav i sadržaj masnih kiselina, sadržaj tokoferola, sterola i skvalena. Dobijeni rezultati ukazuju na veoma kvalitetno ulje s obzirom na visok sadržaj mononezasićenih masnih kiselina (od 37,1 ± 0,70 do 43,9 ± 0,78 %), tokoferola (38,03 ± 0,30 - 64,11 ± 0,07 mg/100g), sterola(639,21 - 897,79 mg/100g) i skvalena (548,80 ± 14,6 - 788,30 ± 15,1 mg/100g).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Nutritive characteristics of cold-pressed pumpkin seed oil
T1  - Nutritivne karakteristike hladno presovanog ulja semena uljane tikve
EP  - 21
IS  - 1-2
SP  - 15
VL  - 42
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2595
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka",
year = "2011",
abstract = "The composition and content of several bioactive components of cold pressed oils, obtained from 10 samples of selffertile sorts and F1 hybrids of oil pumpkins which grow in our region. The composition and content of fatty acids, content of tocopherol, sterols and squalenes were determined. The obtained results show that the pumpkin seed oil is of high quality regarding the high content of monounsaturated fatty acids (37,1 ± 0,70 to 43,9 ± 0,78 %), tocopherols (38,03 ± 0,30 - 64,11 ± 0,07 mg/100g), sterols 39,21 - 897,79 mg/100g) and squalens (548,80 ± 14,6 - 788,30 ± 15,1 mg/100g)., Ispitivan je sastav i sadržaj pojedinih bioaktivnih komponenti u hladno presovanom ulju poreklom iz 10 uzoraka semena samooplodnih sorti i F1 hibrida uljanih tikvi koje uspevaju na našem podneblju. Određen je sastav i sadržaj masnih kiselina, sadržaj tokoferola, sterola i skvalena. Dobijeni rezultati ukazuju na veoma kvalitetno ulje s obzirom na visok sadržaj mononezasićenih masnih kiselina (od 37,1 ± 0,70 do 43,9 ± 0,78 %), tokoferola (38,03 ± 0,30 - 64,11 ± 0,07 mg/100g), sterola(639,21 - 897,79 mg/100g) i skvalena (548,80 ± 14,6 - 788,30 ± 15,1 mg/100g).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Nutritive characteristics of cold-pressed pumpkin seed oil, Nutritivne karakteristike hladno presovanog ulja semena uljane tikve",
pages = "21-15",
number = "1-2",
volume = "42",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2595"
}

Rabrenović, B.,& Dimić, E.. (2011). Nutritive characteristics of cold-pressed pumpkin seed oil. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 42(1-2), 15-21.
https://hdl.handle.net/21.15107/rcub_agrospace_2595

Rabrenović B, Dimić E. Nutritive characteristics of cold-pressed pumpkin seed oil. in Uljarstvo. 2011;42(1-2):15-21.
https://hdl.handle.net/21.15107/rcub_agrospace_2595 .

Rabrenović, Biljana, Dimić, Etelka, "Nutritive characteristics of cold-pressed pumpkin seed oil" in Uljarstvo, 42, no. 1-2 (2011):15-21,
https://hdl.handle.net/21.15107/rcub_agrospace_2595 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Rabrenović, Biljana
AU  - Novaković, Miroslav M.
AU  - Dimić, Etelka
AU  - Basić, Zorica N.
AU  - Suznjević, Desanka Z.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2713
AB  - Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of delta-tocopherol (0.87), squalene (0.67) and color CIE a* (-0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil.
PB  - Wiley, Hoboken
T2  - Journal of the American Oil Chemists Society
T1  - Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge
EP  - 1882
IS  - 12
SP  - 1875
VL  - 88
DO  - 10.1007/s11746-011-1863-3
ER  - 

@article{
author = "Gorjanović, Stanislava and Rabrenović, Biljana and Novaković, Miroslav M. and Dimić, Etelka and Basić, Zorica N. and Suznjević, Desanka Z.",
year = "2011",
abstract = "Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of delta-tocopherol (0.87), squalene (0.67) and color CIE a* (-0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil.",
publisher = "Wiley, Hoboken",
journal = "Journal of the American Oil Chemists Society",
title = "Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge",
pages = "1882-1875",
number = "12",
volume = "88",
doi = "10.1007/s11746-011-1863-3"
}

Gorjanović, S., Rabrenović, B., Novaković, M. M., Dimić, E., Basić, Z. N.,& Suznjević, D. Z.. (2011). Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge. in Journal of the American Oil Chemists Society
Wiley, Hoboken., 88(12), 1875-1882.
https://doi.org/10.1007/s11746-011-1863-3

Gorjanović S, Rabrenović B, Novaković MM, Dimić E, Basić ZN, Suznjević DZ. Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge. in Journal of the American Oil Chemists Society. 2011;88(12):1875-1882.
doi:10.1007/s11746-011-1863-3 .

Gorjanović, Stanislava, Rabrenović, Biljana, Novaković, Miroslav M., Dimić, Etelka, Basić, Zorica N., Suznjević, Desanka Z., "Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge" in Journal of the American Oil Chemists Society, 88, no. 12 (2011):1875-1882,
https://doi.org/10.1007/s11746-011-1863-3 . .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Maksimović, Milan
AU  - Šobajić, Sladjana
AU  - Gajić-Krstajić, Ljiljana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2718
AB  - RABRENOVIC B., DIMIC E., MAKSIMOVIC M., SOBAJIC S., GAJIC-KRSTAJIC L. (2011): Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia. Czech J. Food Sci., 29: 74-78. Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts ( Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was gamma-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia
EP  - 78
IS  - 1
SP  - 74
VL  - 29
DO  - 10.17221/180/2010-CJFS
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka and Maksimović, Milan and Šobajić, Sladjana and Gajić-Krstajić, Ljiljana",
year = "2011",
abstract = "RABRENOVIC B., DIMIC E., MAKSIMOVIC M., SOBAJIC S., GAJIC-KRSTAJIC L. (2011): Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia. Czech J. Food Sci., 29: 74-78. Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts ( Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was gamma-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia",
pages = "78-74",
number = "1",
volume = "29",
doi = "10.17221/180/2010-CJFS"
}

Rabrenović, B., Dimić, E., Maksimović, M., Šobajić, S.,& Gajić-Krstajić, L.. (2011). Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 29(1), 74-78.
https://doi.org/10.17221/180/2010-CJFS

Rabrenović B, Dimić E, Maksimović M, Šobajić S, Gajić-Krstajić L. Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia. in Czech Journal of Food Sciences. 2011;29(1):74-78.
doi:10.17221/180/2010-CJFS .

Rabrenović, Biljana, Dimić, Etelka, Maksimović, Milan, Šobajić, Sladjana, Gajić-Krstajić, Ljiljana, "Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia" in Czech Journal of Food Sciences, 29, no. 1 (2011):74-78,
https://doi.org/10.17221/180/2010-CJFS . .