TY  - JOUR
AU  - Paunović, Dragana M.
AU  - Marković, Jovana M.
AU  - Stričević, Lazar P.
AU  - Vujasinović, Vesna B.
AU  - Stevanović, Milica S.
AU  - Ćirković, Aleksandra L.
AU  - Rabrenović, Biljana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5853
AB  - Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.
PB  - University of Belgrade Faculty of Agriculture
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]
EP  - 74
IS  - 1
SP  - 67
VL  - 66
DO  - 10.2298/JAS2101067P
ER  - 

@article{
author = "Paunović, Dragana M. and Marković, Jovana M. and Stričević, Lazar P. and Vujasinović, Vesna B. and Stevanović, Milica S. and Ćirković, Aleksandra L. and Rabrenović, Biljana B.",
year = "2021",
abstract = "Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.",
publisher = "University of Belgrade Faculty of Agriculture",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]",
pages = "74-67",
number = "1",
volume = "66",
doi = "10.2298/JAS2101067P"
}

Paunović, D. M., Marković, J. M., Stričević, L. P., Vujasinović, V. B., Stevanović, M. S., Ćirković, A. L.,& Rabrenović, B. B.. (2021). The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]. in Journal of Agricultural Sciences (Belgrade)
University of Belgrade Faculty of Agriculture., 66(1), 67-74.
https://doi.org/10.2298/JAS2101067P

Paunović DM, Marković JM, Stričević LP, Vujasinović VB, Stevanović MS, Ćirković AL, Rabrenović BB. The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]. in Journal of Agricultural Sciences (Belgrade). 2021;66(1):67-74.
doi:10.2298/JAS2101067P .

Paunović, Dragana M., Marković, Jovana M., Stričević, Lazar P., Vujasinović, Vesna B., Stevanović, Milica S., Ćirković, Aleksandra L., Rabrenović, Biljana B., "The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [Uticaj debljine listova, oblika i sadržaja vlage krompira na apsorpciju ulja tokom prženja]" in Journal of Agricultural Sciences (Belgrade), 66, no. 1 (2021):67-74,
https://doi.org/10.2298/JAS2101067P . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana M.
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5488
AB  - The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.
AB  - U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Quality parameters of sunflower oil and palm olein during multiple frying
T1  - Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja
EP  - 68
IS  - 1
SP  - 61
VL  - 65
DO  - 10.2298/JAS2001061P
ER  - 

@article{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana M. and Vujasinović, Vesna B. and Rabrenović, Biljana",
year = "2020",
abstract = "The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper., U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Quality parameters of sunflower oil and palm olein during multiple frying, Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja",
pages = "68-61",
number = "1",
volume = "65",
doi = "10.2298/JAS2001061P"
}

Paunović, D., Demin, M., Petrović, T., Marković, J. M., Vujasinović, V. B.,& Rabrenović, B.. (2020). Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 65(1), 61-68.
https://doi.org/10.2298/JAS2001061P

Paunović D, Demin M, Petrović T, Marković JM, Vujasinović VB, Rabrenović B. Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade). 2020;65(1):61-68.
doi:10.2298/JAS2001061P .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana M., Vujasinović, Vesna B., Rabrenović, Biljana, "Quality parameters of sunflower oil and palm olein during multiple frying" in Journal of Agricultural Sciences (Belgrade), 65, no. 1 (2020):61-68,
https://doi.org/10.2298/JAS2001061P . .

TY  - GEN
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana
AU  - Vujasinović, Vesna
AU  - Rabrenović, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6894
AB  - The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.
T2  - 1st International Conference on Advanced Production and Processing
T1  - The quality of sunflower oil and palm olein during the production of french fries
SP  - 34
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6894
ER  - 

@misc{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana and Vujasinović, Vesna and Rabrenović, Biljana",
year = "2019",
abstract = "The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.",
journal = "1st International Conference on Advanced Production and Processing",
title = "The quality of sunflower oil and palm olein during the production of french fries",
pages = "34",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6894"
}

Paunović, D., Demin, M., Petrović, T., Marković, J., Vujasinović, V.,& Rabrenović, B.. (2019). The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing, 34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894

Paunović D, Demin M, Petrović T, Marković J, Vujasinović V, Rabrenović B. The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing. 2019;:34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana, Vujasinović, Vesna, Rabrenović, Biljana, "The quality of sunflower oil and palm olein during the production of french fries" in 1st International Conference on Advanced Production and Processing (2019):34,
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

TY  - JOUR
AU  - Bjelica, Milos
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
AU  - Dimić, Sanja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4946
AB  - Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.
PB  - Wiley, Hoboken
T2  - European Journal of Lipid Science and Technology
T1  - Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste
IS  - 8
VL  - 121
DO  - 10.1002/ejlt.201800416
ER  - 

@article{
author = "Bjelica, Milos and Vujasinović, Vesna B. and Rabrenović, Biljana and Dimić, Sanja",
year = "2019",
abstract = "Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.",
publisher = "Wiley, Hoboken",
journal = "European Journal of Lipid Science and Technology",
title = "Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste",
number = "8",
volume = "121",
doi = "10.1002/ejlt.201800416"
}

Bjelica, M., Vujasinović, V. B., Rabrenović, B.,& Dimić, S.. (2019). Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. in European Journal of Lipid Science and Technology
Wiley, Hoboken., 121(8).
https://doi.org/10.1002/ejlt.201800416

Bjelica M, Vujasinović VB, Rabrenović B, Dimić S. Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. in European Journal of Lipid Science and Technology. 2019;121(8).
doi:10.1002/ejlt.201800416 .

Bjelica, Milos, Vujasinović, Vesna B., Rabrenović, Biljana, Dimić, Sanja, "Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste" in European Journal of Lipid Science and Technology, 121, no. 8 (2019),
https://doi.org/10.1002/ejlt.201800416 . .

TY  - JOUR
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
AU  - Esalami, Seddiq M.A.
AU  - Dimić, S.B.
AU  - Tešanović, D.V.
AU  - Banjac, M.V.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5141
AB  - Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta Periodica Technologica
T1  - Sensory and some chemical characteristics of olive oils produced in Libya
EP  - 323
SP  - 316
VL  - 50
DO  - 10.2298/APT1950316V
ER  - 

@article{
author = "Vujasinović, Vesna B. and Rabrenović, Biljana and Esalami, Seddiq M.A. and Dimić, S.B. and Tešanović, D.V. and Banjac, M.V.",
year = "2019",
abstract = "Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The aim of this work was to determine the sensory profile and some main chemical characteristics, as free fatty acids, peroxide value, total phenols content and induction period of virgin olive oils. Oil samples were extracted from a blend of three olive cultivars typical for Libya: Roghiani, Hammudi and Endori, harvested in five different regions of northern Libya in the crop year 2015. Obtained results have shown that investigated olive oil samples were characterized by different sensory profile and chemical characteristics, due to peculiar effect of harvest areas of olive fruit. On the basis of investigated attributes, some oils were of excellent quality, but other were under. The free fatty acid contents varied between 0.73% to 2.78 % of oleic acid, peroxide values ranged from 6.40 mml/kg to 13.65 mmol/kg and induction period from 4.89 h to 18.33 h. The content of total phenols, as especially important compound for health benefit of olive oil, was also significantly various, from 56.0 to 238.3 mg GAE/kg of oil. It can be concluded that the oil from Gharyan production region was quite different from the other Libyans' olive oils. This oil had the best sensory profile, basic chemical quality, oxidative stability and the highest phenolic content.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Sensory and some chemical characteristics of olive oils produced in Libya",
pages = "323-316",
volume = "50",
doi = "10.2298/APT1950316V"
}

Vujasinović, V. B., Rabrenović, B., Esalami, S. M.A., Dimić, S.B., Tešanović, D.V.,& Banjac, M.V.. (2019). Sensory and some chemical characteristics of olive oils produced in Libya. in Acta Periodica Technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad., 50, 316-323.
https://doi.org/10.2298/APT1950316V

Vujasinović VB, Rabrenović B, Esalami SM, Dimić S, Tešanović D, Banjac M. Sensory and some chemical characteristics of olive oils produced in Libya. in Acta Periodica Technologica. 2019;50:316-323.
doi:10.2298/APT1950316V .

Vujasinović, Vesna B., Rabrenović, Biljana, Esalami, Seddiq M.A., Dimić, S.B., Tešanović, D.V., Banjac, M.V., "Sensory and some chemical characteristics of olive oils produced in Libya" in Acta Periodica Technologica, 50 (2019):316-323,
https://doi.org/10.2298/APT1950316V . .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Vujasinović, Vesna B.
AU  - Novaković, Miroslav M.
AU  - Corbo, Selma C.
AU  - Basić, Zorica N.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4186
AB  - The objective of this study was to investigate the nutritional value of seven samples of cold pressed pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34.2 +/- 0.09-43.9 +/- 0.04%) and linolenic fatty acid (30.8 +/- 0.09-46.9 +/- 0.015%). This study confirmed that the oil pumpkin dominant beta+gamma-tocopherol, whose contents ranged from 34.65 +/- 0.03 to 44.59 +/- 0.69 mg/100 g. We determine the composition and content of Delta(7)-phytosterols, especially for specific oil pumpkins. It was detected five Delta(7)-sterols: spinasterol, Delta(7,22,25)-stigmastatrienol, Delta(7,25)-stigmastadienol, Delta(7)-stigmasterol and Delta(7)-avenasterol. Dominant content was Delta(7,22)-stigmastadienol or spinasterol with 39.98 to 50.31% of the total content of sterols.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins
EP  - 65
IS  - 1
SP  - 59
VL  - 70
DO  - 10.2298/HEMIND141128011R
ER  - 

@article{
author = "Rabrenović, Biljana and Vujasinović, Vesna B. and Novaković, Miroslav M. and Corbo, Selma C. and Basić, Zorica N.",
year = "2016",
abstract = "The objective of this study was to investigate the nutritional value of seven samples of cold pressed pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34.2 +/- 0.09-43.9 +/- 0.04%) and linolenic fatty acid (30.8 +/- 0.09-46.9 +/- 0.015%). This study confirmed that the oil pumpkin dominant beta+gamma-tocopherol, whose contents ranged from 34.65 +/- 0.03 to 44.59 +/- 0.69 mg/100 g. We determine the composition and content of Delta(7)-phytosterols, especially for specific oil pumpkins. It was detected five Delta(7)-sterols: spinasterol, Delta(7,22,25)-stigmastatrienol, Delta(7,25)-stigmastadienol, Delta(7)-stigmasterol and Delta(7)-avenasterol. Dominant content was Delta(7,22)-stigmastadienol or spinasterol with 39.98 to 50.31% of the total content of sterols.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins",
pages = "65-59",
number = "1",
volume = "70",
doi = "10.2298/HEMIND141128011R"
}

Rabrenović, B., Vujasinović, V. B., Novaković, M. M., Corbo, S. C.,& Basić, Z. N.. (2016). Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(1), 59-65.
https://doi.org/10.2298/HEMIND141128011R

Rabrenović B, Vujasinović VB, Novaković MM, Corbo SC, Basić ZN. Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins. in HEMIJSKA INDUSTRIJA. 2016;70(1):59-65.
doi:10.2298/HEMIND141128011R .

Rabrenović, Biljana, Vujasinović, Vesna B., Novaković, Miroslav M., Corbo, Selma C., Basić, Zorica N., "Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins" in HEMIJSKA INDUSTRIJA, 70, no. 1 (2016):59-65,
https://doi.org/10.2298/HEMIND141128011R . .

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  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Dimić, Etelka
AU  - Popov, Vladimir S.
AU  - Vujasinović, Vesna B.
AU  - Blešić, Ivana V.
AU  - Portić, Milijanko J.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3262
AB  - The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.
AB  - Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days
T1  - Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
EP  - 793
IS  - 5
SP  - 781
VL  - 67
DO  - 10.2298/HEMIND120903004P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Dimić, Etelka and Popov, Vladimir S. and Vujasinović, Vesna B. and Blešić, Ivana V. and Portić, Milijanko J.",
year = "2013",
abstract = "The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product., Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days, Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana",
pages = "793-781",
number = "5",
volume = "67",
doi = "10.2298/HEMIND120903004P"
}

Popov-Raljić, J., Laličić-Petronijević, J., Dimić, E., Popov, V. S., Vujasinović, V. B., Blešić, I. V.,& Portić, M. J.. (2013). Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(5), 781-793.
https://doi.org/10.2298/HEMIND120903004P

Popov-Raljić J, Laličić-Petronijević J, Dimić E, Popov VS, Vujasinović VB, Blešić IV, Portić MJ. Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija. 2013;67(5):781-793.
doi:10.2298/HEMIND120903004P .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Dimić, Etelka, Popov, Vladimir S., Vujasinović, Vesna B., Blešić, Ivana V., Portić, Milijanko J., "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days" in Hemijska industrija, 67, no. 5 (2013):781-793,
https://doi.org/10.2298/HEMIND120903004P . .

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 .