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  - Povrenović, Dragan
AU  - Tešević, Vele
AU  - Simić, Mirjana
AU  - Maletić, Radojka
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5233
AB  - In this paper, are presented the results of physical and chemical investigations of differently treated samples of oak acorn. The aim of this investigation is to estimate the influence of thermal treatment on physical and nutritive characteristics of investigated samples. Oak acorn, Quercus robur, (belonging to Fagaceae family) was investigated in native and thermally treated forms. By subsequent extraction of dry toasted oak acorn (Quercus semen tostum) the aqueous extract was obtained which is then dried in a spout-fluid bed. The content of total polyphenols, then polyphenols unadsorbed on hide powder and tannins was determined by spectrophotometric methods with phosphor-wolfram acid according to Ph. Yug. V. Galic acid was determined by HPLC. The total antioxidant activity (TAA) of the aqueous extract compared to the control samples of pigs fat and synthetic antioxidant butylated hydroxyanisole BHA was estimated by Schall–Oven test at 60 ± 1 °C in dark, and oxidative changes were determined by measuring the Peroxide value (PV). For determination of macro- and microelements the method of AAS was used.

By detecting the changes of PV it is established that aqueous extract was influencing the stability of pigs fat, that is, showing the antioxidant activity. The activity was increasing with increasing concentration in tested samples. The obtained results regarding the total polyphenols content, the content of galic acid, nitrogen compounds, macro and microelements show that acorn, after treatment, was retaining and in some cases improving its functional properties.
PB  - Elsevier
T2  - Journal of Food Engineering
T1  - Oak Acorn, Polyphenols and Antioxidant Activity in Functional Food
VL  - 74
IS  - 3
SP  - 416
EP  - 423
DO  - 10.1016/j.jfoodeng.2005.03.057
ER  - 

@article{
author = "Rakić, Sveto and Povrenović, Dragan and Tešević, Vele and Simić, Mirjana and Maletić, Radojka",
year = "2006",
abstract = "In this paper, are presented the results of physical and chemical investigations of differently treated samples of oak acorn. The aim of this investigation is to estimate the influence of thermal treatment on physical and nutritive characteristics of investigated samples. Oak acorn, Quercus robur, (belonging to Fagaceae family) was investigated in native and thermally treated forms. By subsequent extraction of dry toasted oak acorn (Quercus semen tostum) the aqueous extract was obtained which is then dried in a spout-fluid bed. The content of total polyphenols, then polyphenols unadsorbed on hide powder and tannins was determined by spectrophotometric methods with phosphor-wolfram acid according to Ph. Yug. V. Galic acid was determined by HPLC. The total antioxidant activity (TAA) of the aqueous extract compared to the control samples of pigs fat and synthetic antioxidant butylated hydroxyanisole BHA was estimated by Schall–Oven test at 60 ± 1 °C in dark, and oxidative changes were determined by measuring the Peroxide value (PV). For determination of macro- and microelements the method of AAS was used.

By detecting the changes of PV it is established that aqueous extract was influencing the stability of pigs fat, that is, showing the antioxidant activity. The activity was increasing with increasing concentration in tested samples. The obtained results regarding the total polyphenols content, the content of galic acid, nitrogen compounds, macro and microelements show that acorn, after treatment, was retaining and in some cases improving its functional properties.",
publisher = "Elsevier",
journal = "Journal of Food Engineering",
title = "Oak Acorn, Polyphenols and Antioxidant Activity in Functional Food",
volume = "74",
number = "3",
pages = "416-423",
doi = "10.1016/j.jfoodeng.2005.03.057"
}

Rakić, S., Povrenović, D., Tešević, V., Simić, M.,& Maletić, R.. (2006). Oak Acorn, Polyphenols and Antioxidant Activity in Functional Food. in Journal of Food Engineering
Elsevier., 74(3), 416-423.
https://doi.org/10.1016/j.jfoodeng.2005.03.057

Rakić S, Povrenović D, Tešević V, Simić M, Maletić R. Oak Acorn, Polyphenols and Antioxidant Activity in Functional Food. in Journal of Food Engineering. 2006;74(3):416-423.
doi:10.1016/j.jfoodeng.2005.03.057 .

Rakić, Sveto, Povrenović, Dragan, Tešević, Vele, Simić, Mirjana, Maletić, Radojka, "Oak Acorn, Polyphenols and Antioxidant Activity in Functional Food" in Journal of Food Engineering, 74, no. 3 (2006):416-423,
https://doi.org/10.1016/j.jfoodeng.2005.03.057 . .