TY  - CONF
AU  - Veljović, Mile
AU  - Davidović, S.
AU  - Pecić, S.
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2734
AB  - Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Lycopene content and antioxidant capacity of tomato jam
EP  - 143
SP  - 138
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2734
ER  - 

@conference{
author = "Veljović, Mile and Davidović, S. and Pecić, S. and Despotović, Saša and Leskošek-Čukalović, Ida and Vukosavljević, Predrag",
year = "2012",
abstract = "Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Lycopene content and antioxidant capacity of tomato jam",
pages = "143-138",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2734"
}

Veljović, M., Davidović, S., Pecić, S., Despotović, S., Leskošek-Čukalović, I.,& Vukosavljević, P.. (2012). Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734

Veljović M, Davidović S, Pecić S, Despotović S, Leskošek-Čukalović I, Vukosavljević P. Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

Veljović, Mile, Davidović, S., Pecić, S., Despotović, Saša, Leskošek-Čukalović, Ida, Vukosavljević, Predrag, "Lycopene content and antioxidant capacity of tomato jam" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):138-143,
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

TY  - CONF
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Davidović, S.
AU  - Djordjević, R.
AU  - Vukosavljević, Predrag
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2738
AB  - Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of raw materials and fermentation conditions on the polyphenol content of grape beer
EP  - 1141
SP  - 1137
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2738
ER  - 

@conference{
author = "Veljović, Mile and Despotović, Saša and Pecić, S. and Davidović, S. and Djordjević, R. and Vukosavljević, Predrag and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer",
pages = "1141-1137",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2738"
}

Veljović, M., Despotović, S., Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, P.,& Leskošek-Čukalović, I.. (2012). The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738

Veljović M, Despotović S, Pecić S, Davidović S, Djordjević R, Vukosavljević P, Leskošek-Čukalović I. The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

Veljović, Mile, Despotović, Saša, Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, Predrag, Leskošek-Čukalović, Ida, "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1137-1141,
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .