TY  - JOUR
AU  - Mitrović, Jelena
AU  - Nikolić, Nada
AU  - Ristić, Ivan
AU  - Karabegović, Ivana
AU  - Savić, Saša
AU  - Šimurina, Olivera
AU  - Cvetković, Biljana
AU  - Pešić, Mirjana
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37621206
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6426
AB  - The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.
T2  - Natural Product Research
T2  - Natural Product ResearchNat Prod Res
T1  - The chemical characterisation of nettle (Urtica dioica L.) seed oil
EP  - 8
SP  - 1
DO  - 10.1080/14786419.2023.2250525
ER  - 

@article{
author = "Mitrović, Jelena and Nikolić, Nada and Ristić, Ivan and Karabegović, Ivana and Savić, Saša and Šimurina, Olivera and Cvetković, Biljana and Pešić, Mirjana",
year = "2023",
abstract = "The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.",
journal = "Natural Product Research, Natural Product ResearchNat Prod Res",
title = "The chemical characterisation of nettle (Urtica dioica L.) seed oil",
pages = "8-1",
doi = "10.1080/14786419.2023.2250525"
}

Mitrović, J., Nikolić, N., Ristić, I., Karabegović, I., Savić, S., Šimurina, O., Cvetković, B.,& Pešić, M.. (2023). The chemical characterisation of nettle (Urtica dioica L.) seed oil. in Natural Product Research, 1-8.
https://doi.org/10.1080/14786419.2023.2250525

Mitrović J, Nikolić N, Ristić I, Karabegović I, Savić S, Šimurina O, Cvetković B, Pešić M. The chemical characterisation of nettle (Urtica dioica L.) seed oil. in Natural Product Research. 2023;:1-8.
doi:10.1080/14786419.2023.2250525 .

Mitrović, Jelena, Nikolić, Nada, Ristić, Ivan, Karabegović, Ivana, Savić, Saša, Šimurina, Olivera, Cvetković, Biljana, Pešić, Mirjana, "The chemical characterisation of nettle (Urtica dioica L.) seed oil" in Natural Product Research (2023):1-8,
https://doi.org/10.1080/14786419.2023.2250525 . .

TY  - JOUR
AU  - Mitrović, Jelena
AU  - Nikolić, Nada
AU  - Karabegović, Ivana
AU  - Lazić, Miodrag
AU  - Nikolić, Ljubiša
AU  - Savić, Saša
AU  - Pešić, Mirjana
AU  - Šimurina, Olivera
AU  - Stojanović Krasić, Marija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6048
AB  - The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.
PB  - Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
T2  - Food Science and Technology (Brazil)
T1  - The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract
SP  - e62420
VL  - 42
DO  - 10.1590/fst.62420
ER  - 

@article{
author = "Mitrović, Jelena and Nikolić, Nada and Karabegović, Ivana and Lazić, Miodrag and Nikolić, Ljubiša and Savić, Saša and Pešić, Mirjana and Šimurina, Olivera and Stojanović Krasić, Marija",
year = "2022",
abstract = "The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.",
publisher = "Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA",
journal = "Food Science and Technology (Brazil)",
title = "The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract",
pages = "e62420",
volume = "42",
doi = "10.1590/fst.62420"
}

Mitrović, J., Nikolić, N., Karabegović, I., Lazić, M., Nikolić, L., Savić, S., Pešić, M., Šimurina, O.,& Stojanović Krasić, M.. (2022). The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. in Food Science and Technology (Brazil)
Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA., 42, e62420.
https://doi.org/10.1590/fst.62420

Mitrović J, Nikolić N, Karabegović I, Lazić M, Nikolić L, Savić S, Pešić M, Šimurina O, Stojanović Krasić M. The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. in Food Science and Technology (Brazil). 2022;42:e62420.
doi:10.1590/fst.62420 .

Mitrović, Jelena, Nikolić, Nada, Karabegović, Ivana, Lazić, Miodrag, Nikolić, Ljubiša, Savić, Saša, Pešić, Mirjana, Šimurina, Olivera, Stojanović Krasić, Marija, "The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract" in Food Science and Technology (Brazil), 42 (2022):e62420,
https://doi.org/10.1590/fst.62420 . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Rabrenović, Biljana
AU  - Filipčev, Bojana V.
AU  - Šimurina, Olivera D.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3233
AB  - The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p  lt  0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.
AB  - Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p  lt  0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive
T1  - Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva
EP  - 463
IS  - 3
SP  - 455
VL  - 67
DO  - 10.2298/HEMIND120613091D
ER  - 

@article{
author = "Demin, Mirjana and Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Rabrenović, Biljana and Filipčev, Bojana V. and Šimurina, Olivera D.",
year = "2013",
abstract = "The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p  lt  0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread., Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p  lt  0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive, Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva",
pages = "463-455",
number = "3",
volume = "67",
doi = "10.2298/HEMIND120613091D"
}

Demin, M., Popov-Raljić, J., Laličić-Petronijević, J., Rabrenović, B., Filipčev, B. V.,& Šimurina, O. D.. (2013). Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 455-463.
https://doi.org/10.2298/HEMIND120613091D

Demin M, Popov-Raljić J, Laličić-Petronijević J, Rabrenović B, Filipčev BV, Šimurina OD. Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. in Hemijska industrija. 2013;67(3):455-463.
doi:10.2298/HEMIND120613091D .

Demin, Mirjana, Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Rabrenović, Biljana, Filipčev, Bojana V., Šimurina, Olivera D., "Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive" in Hemijska industrija, 67, no. 3 (2013):455-463,
https://doi.org/10.2298/HEMIND120613091D . .