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  - CONF
AU  - Rajić, Jasmina
AU  - Petrović, Tanja
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6887
AB  - Plastic materials are commonly used for food packaging due to their excellent physicalmechanical, thermal, chemical, and barrier properties. They are also easy to process, can be combined with other materials, and are cost-effective. In order to improve flexibility, transparency, and durability, plasticizers such as phthalates can be added to the chemically stable polymers. The detection and determination of phthalates in articles of general use is crucial as they account for up to 50% of the mass and can easily migrate due to their physical and chemical properties. Exposure to phthalates can lead to various health problems, e.g. allergic diseases, asthma, thyroid dysfunction, fertility issues, endocrine disorders, and cardiovascular disease. There are several factors (temperature, ultraviolet radiation, ultrasound, mechanical forces, etc.) that influence the migration of phthalates. Thus, food products can be contaminated with phthalates by migration from plastic packaging. Therefore, it is important to investigate the migration of phthalates from plastic items and packaging into food. Packaging materials and packaging used in the food industry must be tested to ensure that they do not pose a health risk. The legal framework relating to these materials was created to ensure the safety of food that is consumed and sold.
PB  - The Academy of Applied Technical Studies Belgrade
C3  - International Scientific and Professional Conference POLITEHNIKA 2023
T1  - Potential migration of phthalates from different polymers into food
SP  - 894–899
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6887
ER  - 

@conference{
author = "Rajić, Jasmina and Petrović, Tanja and Mihajlović, Dragana",
year = "2023",
abstract = "Plastic materials are commonly used for food packaging due to their excellent physicalmechanical, thermal, chemical, and barrier properties. They are also easy to process, can be combined with other materials, and are cost-effective. In order to improve flexibility, transparency, and durability, plasticizers such as phthalates can be added to the chemically stable polymers. The detection and determination of phthalates in articles of general use is crucial as they account for up to 50% of the mass and can easily migrate due to their physical and chemical properties. Exposure to phthalates can lead to various health problems, e.g. allergic diseases, asthma, thyroid dysfunction, fertility issues, endocrine disorders, and cardiovascular disease. There are several factors (temperature, ultraviolet radiation, ultrasound, mechanical forces, etc.) that influence the migration of phthalates. Thus, food products can be contaminated with phthalates by migration from plastic packaging. Therefore, it is important to investigate the migration of phthalates from plastic items and packaging into food. Packaging materials and packaging used in the food industry must be tested to ensure that they do not pose a health risk. The legal framework relating to these materials was created to ensure the safety of food that is consumed and sold.",
publisher = "The Academy of Applied Technical Studies Belgrade",
journal = "International Scientific and Professional Conference POLITEHNIKA 2023",
title = "Potential migration of phthalates from different polymers into food",
pages = "894–899",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6887"
}

Rajić, J., Petrović, T.,& Mihajlović, D.. (2023). Potential migration of phthalates from different polymers into food. in International Scientific and Professional Conference POLITEHNIKA 2023
The Academy of Applied Technical Studies Belgrade., 894–899.
https://hdl.handle.net/21.15107/rcub_agrospace_6887

Rajić J, Petrović T, Mihajlović D. Potential migration of phthalates from different polymers into food. in International Scientific and Professional Conference POLITEHNIKA 2023. 2023;:894–899.
https://hdl.handle.net/21.15107/rcub_agrospace_6887 .

Rajić, Jasmina, Petrović, Tanja, Mihajlović, Dragana, "Potential migration of phthalates from different polymers into food" in International Scientific and Professional Conference POLITEHNIKA 2023 (2023):894–899,
https://hdl.handle.net/21.15107/rcub_agrospace_6887 .

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  - JOUR
AU  - Paunović, Dragana
AU  - Veljović, Mile
AU  - Petrović, Tanja
AU  - Mirković, Dušica
AU  - Pokeržnik, Ivan
AU  - Rajić, Jasmina
AU  - Zlatković, Branislav
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3953
AB  - The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.
AB  - Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’
T1  - Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious
EP  - 79
IS  - 191-192
SP  - 73
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3953
ER  - 

@article{
author = "Paunović, Dragana and Veljović, Mile and Petrović, Tanja and Mirković, Dušica and Pokeržnik, Ivan and Rajić, Jasmina and Zlatković, Branislav",
year = "2015",
abstract = "The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products., Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’, Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious",
pages = "79-73",
number = "191-192",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3953"
}

Paunović, D., Veljović, M., Petrović, T., Mirković, D., Pokeržnik, I., Rajić, J.,& Zlatković, B.. (2015). Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 49(191-192), 73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953

Paunović D, Veljović M, Petrović T, Mirković D, Pokeržnik I, Rajić J, Zlatković B. Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo. 2015;49(191-192):73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

Paunović, Dragana, Veljović, Mile, Petrović, Tanja, Mirković, Dušica, Pokeržnik, Ivan, Rajić, Jasmina, Zlatković, Branislav, "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’" in Voćarstvo, 49, no. 191-192 (2015):73-79,
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

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 .

TY  - JOUR
AU  - Petrović, Tanja
AU  - Dimitrijević, Suzana
AU  - Radulović, Zorica
AU  - Mirković, Nemanja
AU  - Rajić, Jasmina
AU  - Obradović, D.
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3067
AB  - In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables
EP  - 1480
IS  - 4
SP  - 1473
VL  - 64
DO  - 10.2298/ABS1204473P
ER  - 

@article{
author = "Petrović, Tanja and Dimitrijević, Suzana and Radulović, Zorica and Mirković, Nemanja and Rajić, Jasmina and Obradović, D. and Nedović, Viktor",
year = "2012",
abstract = "In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables",
pages = "1480-1473",
number = "4",
volume = "64",
doi = "10.2298/ABS1204473P"
}

Petrović, T., Dimitrijević, S., Radulović, Z., Mirković, N., Rajić, J., Obradović, D.,& Nedović, V.. (2012). Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1473-1480.
https://doi.org/10.2298/ABS1204473P

Petrović T, Dimitrijević S, Radulović Z, Mirković N, Rajić J, Obradović D, Nedović V. Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences. 2012;64(4):1473-1480.
doi:10.2298/ABS1204473P .

Petrović, Tanja, Dimitrijević, Suzana, Radulović, Zorica, Mirković, Nemanja, Rajić, Jasmina, Obradović, D., Nedović, Viktor, "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables" in Archives of Biological Sciences, 64, no. 4 (2012):1473-1480,
https://doi.org/10.2298/ABS1204473P . .