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 . .