TY  - CONF
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Vujasinović, Vesna B.
AU  - Demin, Mirjana A.
AU  - Šobajić, Slađana
AU  - Bašić, Zorica
PY  - 2012
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1795
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  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food, 23-26 May, 2012, Novi Sad, Serbia
T1  - Nutritional value of the oil extracted from the pumpkin seed oil cake
SP  - 330
EP  - 335
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1795
ER  - 

@conference{
author = "Rabrenović, Biljana and Dimić, Etelka and Vujasinović, Vesna B. and Demin, Mirjana A. and Šobajić, Slađana and Bašić, Zorica",
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 = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food, 23-26 May, 2012, Novi Sad, Serbia",
title = "Nutritional value of the oil extracted from the pumpkin seed oil cake",
pages = "330-335",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1795"
}

Rabrenović, B., Dimić, E., Vujasinović, V. B., Demin, M. A., Šobajić, S.,& Bašić, Z.. (2012). Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 23-26 May, 2012, Novi Sad, Serbia
University of Novi Sad, Faculty of Technology., 330-335.
https://hdl.handle.net/21.15107/rcub_farfar_1795

Rabrenović B, Dimić E, Vujasinović VB, Demin MA, Šobajić S, Bašić Z. Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 23-26 May, 2012, Novi Sad, Serbia. 2012;:330-335.
https://hdl.handle.net/21.15107/rcub_farfar_1795 .

Rabrenović, Biljana, Dimić, Etelka, Vujasinović, Vesna B., Demin, Mirjana A., Šobajić, Slađana, Bašić, Zorica, "Nutritional value of the oil extracted from the pumpkin seed oil cake" in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 23-26 May, 2012, Novi Sad, Serbia (2012):330-335,
https://hdl.handle.net/21.15107/rcub_farfar_1795 .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Maksimović, Milan
AU  - Šobajić, Slađana
AU  - Gajić-Krstajić, Ljiljana
PY  - 2011
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1544
AB  - RABRENOVIC B., DIMIC E., MAKSIMOVIC M., SOBAJIC S., GAJIC-KRSTAJIC L. (2011): Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia. Czech J. Food Sci., 29: 74-78. Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts ( Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was gamma-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia
VL  - 29
IS  - 1
SP  - 74
EP  - 78
DO  - 10.17221/180/2010-CJFS
ER  - 

@article{
author = "Rabrenović, Biljana and Dimić, Etelka and Maksimović, Milan and Šobajić, Slađana and Gajić-Krstajić, Ljiljana",
year = "2011",
abstract = "RABRENOVIC B., DIMIC E., MAKSIMOVIC M., SOBAJIC S., GAJIC-KRSTAJIC L. (2011): Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia. Czech J. Food Sci., 29: 74-78. Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts ( Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was gamma-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia",
volume = "29",
number = "1",
pages = "74-78",
doi = "10.17221/180/2010-CJFS"
}

Rabrenović, B., Dimić, E., Maksimović, M., Šobajić, S.,& Gajić-Krstajić, L.. (2011). Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia. in Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 29(1), 74-78.
https://doi.org/10.17221/180/2010-CJFS

Rabrenović B, Dimić E, Maksimović M, Šobajić S, Gajić-Krstajić L. Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia. in Czech Journal of Food Sciences. 2011;29(1):74-78.
doi:10.17221/180/2010-CJFS .

Rabrenović, Biljana, Dimić, Etelka, Maksimović, Milan, Šobajić, Slađana, Gajić-Krstajić, Ljiljana, "Determination of Fatty Acid and Tocopherol Compositions and the Oxidative Stability of Walnut (Juglans regia L.) Cultivars Grown in Serbia" in Czech Journal of Food Sciences, 29, no. 1 (2011):74-78,
https://doi.org/10.17221/180/2010-CJFS . .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Picurić-Jovanović, K.
AU  - Šobajić, Slađana
PY  - 2008
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1099
AB  - Tree cultivars (Jupiter, Sejnov, and Elit) of walnut (Juglans regia L.) were collected during the 2004 harvest from Cacak, Central Serbia. The chemical composition, including moisture, total oil content, crude protein, ash, and carbohydrates, was determined. Afterwards, two techniques of oil extraction were implemented: cold pressing extraction and organic solvent extraction. Iodine value, saponification value, acid value, and peroxide value of obtained walnut oils were analyzed. The fatty acid composition of the walnut oils was determined using gas chromatography with flame ionization detector. The oleic acid content of the oils ranged from 15.9-23.7% of the total acids, while linoleic acid content ranged from 57.2-65.1% and the linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on content and composition of fatty acids.
PB  - Springer, New York
T2  - Chemistry of Natural Compounds
T1  - Physicochemical properties and fatty acid composition of Juglans regia cultivars grown in Serbia
VL  - 44
IS  - 2
SP  - 151
EP  - 154
DO  - 10.1007/s10600-008-9000-8
ER  - 

@article{
author = "Rabrenović, Biljana and Picurić-Jovanović, K. and Šobajić, Slađana",
year = "2008",
abstract = "Tree cultivars (Jupiter, Sejnov, and Elit) of walnut (Juglans regia L.) were collected during the 2004 harvest from Cacak, Central Serbia. The chemical composition, including moisture, total oil content, crude protein, ash, and carbohydrates, was determined. Afterwards, two techniques of oil extraction were implemented: cold pressing extraction and organic solvent extraction. Iodine value, saponification value, acid value, and peroxide value of obtained walnut oils were analyzed. The fatty acid composition of the walnut oils was determined using gas chromatography with flame ionization detector. The oleic acid content of the oils ranged from 15.9-23.7% of the total acids, while linoleic acid content ranged from 57.2-65.1% and the linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on content and composition of fatty acids.",
publisher = "Springer, New York",
journal = "Chemistry of Natural Compounds",
title = "Physicochemical properties and fatty acid composition of Juglans regia cultivars grown in Serbia",
volume = "44",
number = "2",
pages = "151-154",
doi = "10.1007/s10600-008-9000-8"
}

Rabrenović, B., Picurić-Jovanović, K.,& Šobajić, S.. (2008). Physicochemical properties and fatty acid composition of Juglans regia cultivars grown in Serbia. in Chemistry of Natural Compounds
Springer, New York., 44(2), 151-154.
https://doi.org/10.1007/s10600-008-9000-8

Rabrenović B, Picurić-Jovanović K, Šobajić S. Physicochemical properties and fatty acid composition of Juglans regia cultivars grown in Serbia. in Chemistry of Natural Compounds. 2008;44(2):151-154.
doi:10.1007/s10600-008-9000-8 .

Rabrenović, Biljana, Picurić-Jovanović, K., Šobajić, Slađana, "Physicochemical properties and fatty acid composition of Juglans regia cultivars grown in Serbia" in Chemistry of Natural Compounds, 44, no. 2 (2008):151-154,
https://doi.org/10.1007/s10600-008-9000-8 . .