TY  - JOUR
AU  - Rakić, Sveto
AU  - Janković, Snežana
AU  - Marčetić, Mirjana
AU  - Rajičić, Vera
AU  - Rakić, Radojica
AU  - Rakić, Vladimir
AU  - Kolarić, Ljubiša
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3561
AB  - The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 ± 2 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘Simonida’, ‘Dragana’ and ‘Ljiljana’, commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 mg/g), total antioxidant potential and DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months.
PB  - Elsevier
T2  - Journal of Stored Products Research
T1  - Functional properties of wheat kernels (Triticumaestivum L.) during storage
VL  - 87
DO  - 10.1016/j.jspr.2020.101587
ER  - 

@article{
author = "Rakić, Sveto and Janković, Snežana and Marčetić, Mirjana and Rajičić, Vera and Rakić, Radojica and Rakić, Vladimir and Kolarić, Ljubiša",
year = "2020",
abstract = "The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 ± 2 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘Simonida’, ‘Dragana’ and ‘Ljiljana’, commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 mg/g), total antioxidant potential and DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months.",
publisher = "Elsevier",
journal = "Journal of Stored Products Research",
title = "Functional properties of wheat kernels (Triticumaestivum L.) during storage",
volume = "87",
doi = "10.1016/j.jspr.2020.101587"
}

Rakić, S., Janković, S., Marčetić, M., Rajičić, V., Rakić, R., Rakić, V.,& Kolarić, L.. (2020). Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research
Elsevier., 87.
https://doi.org/10.1016/j.jspr.2020.101587

Rakić S, Janković S, Marčetić M, Rajičić V, Rakić R, Rakić V, Kolarić L. Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research. 2020;87.
doi:10.1016/j.jspr.2020.101587 .

Rakić, Sveto, Janković, Snežana, Marčetić, Mirjana, Rajičić, Vera, Rakić, Radojica, Rakić, Vladimir, Kolarić, Ljubiša, "Functional properties of wheat kernels (Triticumaestivum L.) during storage" in Journal of Stored Products Research, 87 (2020),
https://doi.org/10.1016/j.jspr.2020.101587 . .

TY  - CONF
AU  - Vidović, Bojana
AU  - Marčetić, Mirjana
AU  - Janković, Snežana
AU  - Rakić, Sveto
AU  - Pavlović, Maja
AU  - Perišić, Katarina
AU  - Rakić, Radojica
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5306
AB  - Amaranth (Amaranthus sp., Amaranthaceae), quinoa (Chenopodium quinoa, Amaranthaceae)
and canihua (Chenopodium pallidicaule, Amaranthaceae) are pseudograins originating from
South America. They are widely used in the diet as well as chia seeds (Salvia hispanica,
Lamiaceae) from South America and wheat (Triticum aestivum, Poaceae) and millet (Panicum
miliaceum, Poaceae), characteristic for our climate. The aim of the study was to determine the
nutritive characteristics, phenolic content and antioxidant activity of commercial samples of
pseudograins (аmaranth, quinoa and canihua) from our market, as well as a comparative
analysis to chia seeds, common and khorasan wheat and millet. Basic nutritive value
parameters and mineral contents were assessed for pseudograins and chia seeds. The content
of total phenolic compounds (TPC) and total flavonoid compounds (TFC), antioxidant
activity by DPPH and FRAP tests were determined for all samples. The results of the nutrient
composition indicates that analyzed pseudograins are good sources of proteins (13.39%) and
unlike chia seeds are characterized by relatively low fat content (5.97%). Analyzed
pseudograins contain calcium, magnesium, zinc and iron in a significant amount. The highest
TPC content was observed in chia seeds (395.7 mg GAE/100 g), following canihua (327.4 mg
GAE/100 g), quinoa (161.9 mg GAE/100 g), common wheat (61.8 mg GAE/100 g), Khorasan
wheat (51.1 mg GAE/100 g), while the lowest content was identified in millet (32.9 mg
GAE/100 mg). TFC content was in a range from 0.001 % (common wheat, khorasan wheat)
to 0.099 % (canihua). Antioxidant properties of pseudograins were lower compared to chia
seeds, but similar to common wheat and khorasan wheat while even higher comparing to
millet.
C3  - X International Scientific Agricultural Symposium “Agrosym 2019”, Book of Proceedings
T1  - Nutritive characteristics and antioxidant activity of pseudograins
SP  - 401
EP  - 407
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5306
ER  - 

@conference{
author = "Vidović, Bojana and Marčetić, Mirjana and Janković, Snežana and Rakić, Sveto and Pavlović, Maja and Perišić, Katarina and Rakić, Radojica",
year = "2019",
abstract = "Amaranth (Amaranthus sp., Amaranthaceae), quinoa (Chenopodium quinoa, Amaranthaceae)
and canihua (Chenopodium pallidicaule, Amaranthaceae) are pseudograins originating from
South America. They are widely used in the diet as well as chia seeds (Salvia hispanica,
Lamiaceae) from South America and wheat (Triticum aestivum, Poaceae) and millet (Panicum
miliaceum, Poaceae), characteristic for our climate. The aim of the study was to determine the
nutritive characteristics, phenolic content and antioxidant activity of commercial samples of
pseudograins (аmaranth, quinoa and canihua) from our market, as well as a comparative
analysis to chia seeds, common and khorasan wheat and millet. Basic nutritive value
parameters and mineral contents were assessed for pseudograins and chia seeds. The content
of total phenolic compounds (TPC) and total flavonoid compounds (TFC), antioxidant
activity by DPPH and FRAP tests were determined for all samples. The results of the nutrient
composition indicates that analyzed pseudograins are good sources of proteins (13.39%) and
unlike chia seeds are characterized by relatively low fat content (5.97%). Analyzed
pseudograins contain calcium, magnesium, zinc and iron in a significant amount. The highest
TPC content was observed in chia seeds (395.7 mg GAE/100 g), following canihua (327.4 mg
GAE/100 g), quinoa (161.9 mg GAE/100 g), common wheat (61.8 mg GAE/100 g), Khorasan
wheat (51.1 mg GAE/100 g), while the lowest content was identified in millet (32.9 mg
GAE/100 mg). TFC content was in a range from 0.001 % (common wheat, khorasan wheat)
to 0.099 % (canihua). Antioxidant properties of pseudograins were lower compared to chia
seeds, but similar to common wheat and khorasan wheat while even higher comparing to
millet.",
journal = "X International Scientific Agricultural Symposium “Agrosym 2019”, Book of Proceedings",
title = "Nutritive characteristics and antioxidant activity of pseudograins",
pages = "401-407",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5306"
}

Vidović, B., Marčetić, M., Janković, S., Rakić, S., Pavlović, M., Perišić, K.,& Rakić, R.. (2019). Nutritive characteristics and antioxidant activity of pseudograins. in X International Scientific Agricultural Symposium “Agrosym 2019”, Book of Proceedings, 401-407.
https://hdl.handle.net/21.15107/rcub_farfar_5306

Vidović B, Marčetić M, Janković S, Rakić S, Pavlović M, Perišić K, Rakić R. Nutritive characteristics and antioxidant activity of pseudograins. in X International Scientific Agricultural Symposium “Agrosym 2019”, Book of Proceedings. 2019;:401-407.
https://hdl.handle.net/21.15107/rcub_farfar_5306 .

Vidović, Bojana, Marčetić, Mirjana, Janković, Snežana, Rakić, Sveto, Pavlović, Maja, Perišić, Katarina, Rakić, Radojica, "Nutritive characteristics and antioxidant activity of pseudograins" in X International Scientific Agricultural Symposium “Agrosym 2019”, Book of Proceedings (2019):401-407,
https://hdl.handle.net/21.15107/rcub_farfar_5306 .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Kukić-Marković, Jelena
AU  - Petrović, Silvana
AU  - Tešević, Vele
AU  - Janković, Snežana
AU  - Povrenović, Dragan
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3473
AB  - Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.
PB  - Canadian Center of Science and Education
T2  - Journal of Agricultural Science
T1  - Oak Kernels - Volatile Constituents and Coffee-Like Beverages
VL  - 10
IS  - 5
SP  - 117
EP  - 124
DO  - 10.5539/jas.v10n5p117
ER  - 

@article{
author = "Rakić, Sveto and Kukić-Marković, Jelena and Petrović, Silvana and Tešević, Vele and Janković, Snežana and Povrenović, Dragan",
year = "2018",
abstract = "Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.",
publisher = "Canadian Center of Science and Education",
journal = "Journal of Agricultural Science",
title = "Oak Kernels - Volatile Constituents and Coffee-Like Beverages",
volume = "10",
number = "5",
pages = "117-124",
doi = "10.5539/jas.v10n5p117"
}

Rakić, S., Kukić-Marković, J., Petrović, S., Tešević, V., Janković, S.,& Povrenović, D.. (2018). Oak Kernels - Volatile Constituents and Coffee-Like Beverages. in Journal of Agricultural Science
Canadian Center of Science and Education., 10(5), 117-124.
https://doi.org/10.5539/jas.v10n5p117

Rakić S, Kukić-Marković J, Petrović S, Tešević V, Janković S, Povrenović D. Oak Kernels - Volatile Constituents and Coffee-Like Beverages. in Journal of Agricultural Science. 2018;10(5):117-124.
doi:10.5539/jas.v10n5p117 .

Rakić, Sveto, Kukić-Marković, Jelena, Petrović, Silvana, Tešević, Vele, Janković, Snežana, Povrenović, Dragan, "Oak Kernels - Volatile Constituents and Coffee-Like Beverages" in Journal of Agricultural Science, 10, no. 5 (2018):117-124,
https://doi.org/10.5539/jas.v10n5p117 . .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Janković, Snežana
AU  - Marčetić, Mirjana
AU  - Živković, Dušan
AU  - Kuzevski, Janja
PY  - 2014
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2218
AB  - The effect of storage was studied on grain metabolites, functional properties and digestibility of three oat cultivars selected in Serbia - Dunav, Vrbas and NS Tara. During the 12 and 24 months of storage, there was a decrease on average in total proteins (10.98% and 15.95%) lipids (7.55% and 11.82%), crude cellulose (6.65% and 14.77%) and starch concentration (6.48% and 9.48%), and an increase in total ash concentration (4.8% and 9%) and dry matter (4.53% and 5.92%). Storage period caused a decrease in beta-glucan concentration. The concentration of total phenolics (28.79-41.19%) and caffeic acid markedly decreased after 24 months of storage. The storage period significantly influenced the ferric reducing ability (FRAP) (36.34-43.12%) and the DPPH radical scavenging activity (76.92-237.14%). Organic matter digestibility of oat grains was slightly changed, but remained over 70%. Based on the present study, oat grain should not be stored longer than 12 months since phenolics contribute markedly to health promoting effect of oats.
PB  - Elsevier Science BV, Amsterdam
T2  - Journal of Functional Foods
T1  - The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)
VL  - 7
SP  - 373
EP  - 380
DO  - 10.1016/j.jff.2014.01.022
ER  - 

@article{
author = "Rakić, Sveto and Janković, Snežana and Marčetić, Mirjana and Živković, Dušan and Kuzevski, Janja",
year = "2014",
abstract = "The effect of storage was studied on grain metabolites, functional properties and digestibility of three oat cultivars selected in Serbia - Dunav, Vrbas and NS Tara. During the 12 and 24 months of storage, there was a decrease on average in total proteins (10.98% and 15.95%) lipids (7.55% and 11.82%), crude cellulose (6.65% and 14.77%) and starch concentration (6.48% and 9.48%), and an increase in total ash concentration (4.8% and 9%) and dry matter (4.53% and 5.92%). Storage period caused a decrease in beta-glucan concentration. The concentration of total phenolics (28.79-41.19%) and caffeic acid markedly decreased after 24 months of storage. The storage period significantly influenced the ferric reducing ability (FRAP) (36.34-43.12%) and the DPPH radical scavenging activity (76.92-237.14%). Organic matter digestibility of oat grains was slightly changed, but remained over 70%. Based on the present study, oat grain should not be stored longer than 12 months since phenolics contribute markedly to health promoting effect of oats.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Journal of Functional Foods",
title = "The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)",
volume = "7",
pages = "373-380",
doi = "10.1016/j.jff.2014.01.022"
}

Rakić, S., Janković, S., Marčetić, M., Živković, D.,& Kuzevski, J.. (2014). The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa). in Journal of Functional Foods
Elsevier Science BV, Amsterdam., 7, 373-380.
https://doi.org/10.1016/j.jff.2014.01.022

Rakić S, Janković S, Marčetić M, Živković D, Kuzevski J. The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa). in Journal of Functional Foods. 2014;7:373-380.
doi:10.1016/j.jff.2014.01.022 .

Rakić, Sveto, Janković, Snežana, Marčetić, Mirjana, Živković, Dušan, Kuzevski, Janja, "The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa)" in Journal of Functional Foods, 7 (2014):373-380,
https://doi.org/10.1016/j.jff.2014.01.022 . .