TY  - JOUR
AU  - Nikolić, Nada Č.
AU  - Krasić, Marija Stojanović
AU  - Šimurina, Olivera
AU  - Cakić, Suzana
AU  - Mitrović, Jelena
AU  - Pešić, Mirjana
AU  - Karabegović, Ivana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6220
AB  - In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.
T2  - Journal of Food Composition and Analysis
T2  - Journal of Food Composition and Analysis
T1  - Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour
VL  - 115
DO  - 10.1016/j.jfca.2022.105022
ER  - 

@article{
author = "Nikolić, Nada Č. and Krasić, Marija Stojanović and Šimurina, Olivera and Cakić, Suzana and Mitrović, Jelena and Pešić, Mirjana and Karabegović, Ivana",
year = "2023",
abstract = "In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.",
journal = "Journal of Food Composition and Analysis, Journal of Food Composition and Analysis",
title = "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour",
volume = "115",
doi = "10.1016/j.jfca.2022.105022"
}

Nikolić, N. Č., Krasić, M. S., Šimurina, O., Cakić, S., Mitrović, J., Pešić, M.,& Karabegović, I.. (2023). Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis, 115.
https://doi.org/10.1016/j.jfca.2022.105022

Nikolić NČ, Krasić MS, Šimurina O, Cakić S, Mitrović J, Pešić M, Karabegović I. Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour. in Journal of Food Composition and Analysis. 2023;115.
doi:10.1016/j.jfca.2022.105022 .

Nikolić, Nada Č., Krasić, Marija Stojanović, Šimurina, Olivera, Cakić, Suzana, Mitrović, Jelena, Pešić, Mirjana, Karabegović, Ivana, "Regression analysis in examination the rheology properties of dough from wheat and Boletus edulis flour" in Journal of Food Composition and Analysis, 115 (2023),
https://doi.org/10.1016/j.jfca.2022.105022 . .

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  - Stojanović, Sandra Stamenković
AU  - Karabegović, Ivana
AU  - Danilović, Bojana
AU  - Nedović, Viktor
AU  - Kalušević, Ana
AU  - Mančić, Stojan
AU  - Lazić, Miodrag
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6178
AB  - Aim of the study: This study aimed to formulate a novel, commercially applicable biofertilizer, to optimize the microencapsulation procedure of Bacillus subtilis NCIM 2063 and examine the stability and phytostimulatory effects of obtained formulation. Area of the study: Southestern Serbia. Material and methods: Microbial powder formulations were prepared using spray drying with maltodextrin as a carrier. The spray drying conditions were set according to Box-Benkhen experimental desing. The effect of the formulation was tested on green pepper (Capsicum annuum) seeds in controled conditions. Main results: Response surface models were developed. All of the models were statistically significant, adequately fitted and reproducible. The maximum achieved values of viability and yield in a formulation were 1.99·109 CFU/g and 96.8%, respectively, whilst the driest formulation had 1.44% moisture. The following optimum conditions were proposed for the spray drying procedure: an inlet air temperature of 133 °C, maltodextrin concentration of 50 g/L and a feed flow rate of 6.5 mL/min. The obtained microbial formulation had a high survival rate after being stored at room temperature over a 1--year period. Its application on green pepper seeds had beneficial effect on plant height, leaf dry weight and chlorophyll content of the seedlings. Research highlights: B. subtilis was successfully microencapsulated on maltodextrin as a carrier. Interaction effects between the process variables were fully explained and statistically significant models were developed. In addition to biocontrol properties formulation had a phytostimulatory effect, excellent stability and satisfactory physical properties. © 2022 CSIC.
T2  - Spanish Journal of Agricultural Research
T2  - Spanish Journal of Agricultural Research
T1  - Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings
IS  - 3
VL  - 20
DO  - 10.5424/sjar/2022203-19062
ER  - 

@article{
author = "Stojanović, Sandra Stamenković and Karabegović, Ivana and Danilović, Bojana and Nedović, Viktor and Kalušević, Ana and Mančić, Stojan and Lazić, Miodrag",
year = "2022",
abstract = "Aim of the study: This study aimed to formulate a novel, commercially applicable biofertilizer, to optimize the microencapsulation procedure of Bacillus subtilis NCIM 2063 and examine the stability and phytostimulatory effects of obtained formulation. Area of the study: Southestern Serbia. Material and methods: Microbial powder formulations were prepared using spray drying with maltodextrin as a carrier. The spray drying conditions were set according to Box-Benkhen experimental desing. The effect of the formulation was tested on green pepper (Capsicum annuum) seeds in controled conditions. Main results: Response surface models were developed. All of the models were statistically significant, adequately fitted and reproducible. The maximum achieved values of viability and yield in a formulation were 1.99·109 CFU/g and 96.8%, respectively, whilst the driest formulation had 1.44% moisture. The following optimum conditions were proposed for the spray drying procedure: an inlet air temperature of 133 °C, maltodextrin concentration of 50 g/L and a feed flow rate of 6.5 mL/min. The obtained microbial formulation had a high survival rate after being stored at room temperature over a 1--year period. Its application on green pepper seeds had beneficial effect on plant height, leaf dry weight and chlorophyll content of the seedlings. Research highlights: B. subtilis was successfully microencapsulated on maltodextrin as a carrier. Interaction effects between the process variables were fully explained and statistically significant models were developed. In addition to biocontrol properties formulation had a phytostimulatory effect, excellent stability and satisfactory physical properties. © 2022 CSIC.",
journal = "Spanish Journal of Agricultural Research, Spanish Journal of Agricultural Research",
title = "Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings",
number = "3",
volume = "20",
doi = "10.5424/sjar/2022203-19062"
}

Stojanović, S. S., Karabegović, I., Danilović, B., Nedović, V., Kalušević, A., Mančić, S.,& Lazić, M.. (2022). Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings. in Spanish Journal of Agricultural Research, 20(3).
https://doi.org/10.5424/sjar/2022203-19062

Stojanović SS, Karabegović I, Danilović B, Nedović V, Kalušević A, Mančić S, Lazić M. Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings. in Spanish Journal of Agricultural Research. 2022;20(3).
doi:10.5424/sjar/2022203-19062 .

Stojanović, Sandra Stamenković, Karabegović, Ivana, Danilović, Bojana, Nedović, Viktor, Kalušević, Ana, Mančić, Stojan, Lazić, Miodrag, "Microencapsulated biofertilizer formulation: product development and effect on growth of green pepper seedlings" in Spanish Journal of Agricultural Research, 20, no. 3 (2022),
https://doi.org/10.5424/sjar/2022203-19062 . .

TY  - JOUR
AU  - Lakićević, Svetlana H.
AU  - Karabegović, Ivana T.
AU  - Cvetković, Dragan J.
AU  - Lazić, Miodrag L.
AU  - Jančić, Rade
AU  - Popović-Djordjević, Jelena B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6068
AB  - Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine.
PB  - MDPI
T2  - Horticulturae
T1  - Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs
IS  - 4
SP  - 277
VL  - 8
DO  - 10.3390/horticulturae8040277
ER  - 

@article{
author = "Lakićević, Svetlana H. and Karabegović, Ivana T. and Cvetković, Dragan J. and Lazić, Miodrag L. and Jančić, Rade and Popović-Djordjević, Jelena B.",
year = "2022",
abstract = "Autochthones grape variety of ‘Prokupac’ (Vitis vinifera L.) is being increasingly cultivated in the Republic of Serbia and is one of the predominant varieties in the vineyards of southern Serbia. ‘Prokupac’ grapes are used to produce red wine with specific and distinctive varietal aromatic characteristics. Medicinal herbs can be effectively combined in alcoholic beverages. The aim of this study was to evaluate the effect of medicinal herbs on the aroma profile and sensory characteristics of ‘Prokupac’ red wine. The analysis of the aromatic composition was conducted on ‘Prokupac’ wine (control) and ‘Prokupac’ wine aromatised with selected medicinal herbs: anise (Pimpinella anisum L.), cinnamon (Cinnamomum verum J. Presl.), wormwood (Artemisia absinthium L.) and licorice (Glycyrrhiza glabra L.). The analysis of volatile aromatic compounds in the wines, performed by the gas chromatography-mass spectrometry (GC/MS) method, identified 48 compounds that were classified in the following groups: alcohols, aldehydes, ketones, acids, ethyl esters and terpenes. Sensory analysis of wines was performed including visual, olfactory, gustatory and gustatory-olfactory perceptions. Terpenes were not identified in the ‘Prokupac’ control wine, while the highest content of all identified aromatic compounds was found in wines aromatised with anise, wormwood and cinnamon. The results indicated that selected medicinal herbs affected the composition and content of volatile aromatic compounds, as well as the sensory characteristics of analyzed wines. The unique aroma profile and pleasant taste of the wine aromatised with cinnamon contributed to its differentiation from other wines, and classification as very good wine.",
publisher = "MDPI",
journal = "Horticulturae",
title = "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs",
number = "4",
pages = "277",
volume = "8",
doi = "10.3390/horticulturae8040277"
}

Lakićević, S. H., Karabegović, I. T., Cvetković, D. J., Lazić, M. L., Jančić, R.,& Popović-Djordjević, J. B.. (2022). Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs. in Horticulturae
MDPI., 8(4), 277.
https://doi.org/10.3390/horticulturae8040277

Lakićević SH, Karabegović IT, Cvetković DJ, Lazić ML, Jančić R, Popović-Djordjević JB. Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs. in Horticulturae. 2022;8(4):277.
doi:10.3390/horticulturae8040277 .

Lakićević, Svetlana H., Karabegović, Ivana T., Cvetković, Dragan J., Lazić, Miodrag L., Jančić, Rade, Popović-Djordjević, Jelena B., "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs" in Horticulturae, 8, no. 4 (2022):277,
https://doi.org/10.3390/horticulturae8040277 . .

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  - Milanović, Jelena
AU  - Malićanin, Marko
AU  - Rakić, Vesna
AU  - Jevremović, Nenad
AU  - Karabegović, Ivana
AU  - Danilović, Bojana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5948
AB  - Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous grape seed variety Prokupac and to compare it with known international grape varieties. Additionally, two extraction methods (ultrasound assisted extraction and cold pressing) were used in order to determine their influence on physico-chemical and nutritive characteristics of grape seed oil. Different methods, including determination of physicochemical properties, content of bioactive compounds, oxidative stability and antioxidative capacity were used for the characterization of grape seed oils. Results indicated that the higher yield was obtained by ultrasound assisted extraction compared to cold pressing. The application of ultrasound assisted extraction resulted in increased α-tocopherol content and better antioxidant capacity and oxidative stability of oil. Significant differences in bioactive composition were observed for Prokupac seed oil compared to the other grape varieties. Oil extracted from Prokupac grape seed had the lowest content of polyunsaturated and the highest content of saturated fatty acids, the highest content of α-tocopherol and consequently, the best antioxidative capacity. Prokupac grape seed has a great potential for isolation of nutritive and bioactive valuable oil.
PB  - MDPI
T2  - Agronomy
T1  - Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil
IS  - 9
SP  - 1864
VL  - 11
DO  - 10.3390/agronomy11091864
ER  - 

@article{
author = "Milanović, Jelena and Malićanin, Marko and Rakić, Vesna and Jevremović, Nenad and Karabegović, Ivana and Danilović, Bojana",
year = "2021",
abstract = "Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous grape seed variety Prokupac and to compare it with known international grape varieties. Additionally, two extraction methods (ultrasound assisted extraction and cold pressing) were used in order to determine their influence on physico-chemical and nutritive characteristics of grape seed oil. Different methods, including determination of physicochemical properties, content of bioactive compounds, oxidative stability and antioxidative capacity were used for the characterization of grape seed oils. Results indicated that the higher yield was obtained by ultrasound assisted extraction compared to cold pressing. The application of ultrasound assisted extraction resulted in increased α-tocopherol content and better antioxidant capacity and oxidative stability of oil. Significant differences in bioactive composition were observed for Prokupac seed oil compared to the other grape varieties. Oil extracted from Prokupac grape seed had the lowest content of polyunsaturated and the highest content of saturated fatty acids, the highest content of α-tocopherol and consequently, the best antioxidative capacity. Prokupac grape seed has a great potential for isolation of nutritive and bioactive valuable oil.",
publisher = "MDPI",
journal = "Agronomy",
title = "Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil",
number = "9",
pages = "1864",
volume = "11",
doi = "10.3390/agronomy11091864"
}

Milanović, J., Malićanin, M., Rakić, V., Jevremović, N., Karabegović, I.,& Danilović, B.. (2021). Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil. in Agronomy
MDPI., 11(9), 1864.
https://doi.org/10.3390/agronomy11091864

Milanović J, Malićanin M, Rakić V, Jevremović N, Karabegović I, Danilović B. Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil. in Agronomy. 2021;11(9):1864.
doi:10.3390/agronomy11091864 .

Milanović, Jelena, Malićanin, Marko, Rakić, Vesna, Jevremović, Nenad, Karabegović, Ivana, Danilović, Bojana, "Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil" in Agronomy, 11, no. 9 (2021):1864,
https://doi.org/10.3390/agronomy11091864 . .