TY  - JOUR
AU  - Jančić, Dejan
AU  - Todorović, Vanja
AU  - Bašić, Zorica
AU  - Šobajić, Slađana
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2626
AB  - The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different locations in Montenegro were analysed regarding several nutrients, major and trace element as well as vitamin composition, using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg/100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro
VL  - 81
IS  - 10
SP  - 1141
EP  - 1149
DO  - 10.2298/JSC160313057S
ER  - 

@article{
author = "Jančić, Dejan and Todorović, Vanja and Bašić, Zorica and Šobajić, Slađana",
year = "2016",
abstract = "The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different locations in Montenegro were analysed regarding several nutrients, major and trace element as well as vitamin composition, using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg/100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro",
volume = "81",
number = "10",
pages = "1141-1149",
doi = "10.2298/JSC160313057S"
}

Jančić, D., Todorović, V., Bašić, Z.,& Šobajić, S.. (2016). Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 81(10), 1141-1149.
https://doi.org/10.2298/JSC160313057S

Jančić D, Todorović V, Bašić Z, Šobajić S. Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro. in Journal of the Serbian Chemical Society. 2016;81(10):1141-1149.
doi:10.2298/JSC160313057S .

Jančić, Dejan, Todorović, Vanja, Bašić, Zorica, Šobajić, Slađana, "Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro" in Journal of the Serbian Chemical Society, 81, no. 10 (2016):1141-1149,
https://doi.org/10.2298/JSC160313057S . .

TY  - JOUR
AU  - Bušatlić, Alma
AU  - Đogo-Mračević, Svetlana
AU  - Krstić, Marko
AU  - Bašić, Zorica
AU  - Ražić, Slavica
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2509
AB  - Determination of sugars, especially in fruit juices, is very significant bearing in mind their nutritive importance and the increased demands in food control, especially for fractions of carbohydrates in fresh products. Home-made juices as 'functional food' are in the focus of scientific attention because of the expansion of industrial manufacturing of fruit juices and importance of monoand disaccharides stability for the products quality. In this work determination of content of basic sugars in fruit juices, by applying a high performance liquid chromatography (HPLC), was performed. Content of glucose, fructose and saccharose was analysed in currant, cherry, peach, apricot and strawberry juices as well as in home-made cherry and apricot syrups. Quantification was based on comparison of chromatograms of standard solutions of saccharose, glucose and fructose with our samples. With isocratic elution applied temperature was 90˚C, water as a mobile phase and column Nucleogel Sugar Ca, refractometric detection was applied. The obtained results showed that concentrations of gucose, fructose and saccharose vary in the range 3,149-38,405 g/100 mL, 1,931-30,851 g/100 mL and 0,670-6,072 g/100 mL, respectively. Concerntrations of glucose and fructose do not exhibit significant variations in juices however, they are ten times higher in syrups. In all samples, juices and syrups, concentrations of saccharose do not differ significantly, except for one syrup sample where much lower content could be explained with possible enzymatic decomposition.
AB  - Određivanje šećera u voćnim sokovima je veoma važno, imajući u vidu njihov nutritivni značaj, ali i povećane zahteve u kontroli hrane kada su u pitanju pojedine frakcije ugljenih hidrata u sveže pripremljenim proizvodima. S obzirom na to da postoji porast industrijske proizvodnje voćnih sokova i značaj stabilnosti monoi disaharida za kvalitet proizvoda, domaći sokovi, kao funkcionalna hrana, postaju sve značajniji. U ovom radu je analiziran sadržaj osnovnih šećera u voćnim sokovima i sirupima kućne izrade primenom visokoefikasne tečne hromatografije (HPLC). Analiziran je sadržaj glukoze, fruktoze i saharoze u sokovima od ribizle, višnje, breskve, kajsije i jagode, kao i u sirupima od višnje i kajsije. Određivanje se zasnivalo na poređenju hromatograma rastvora standarda šećera i naših uzoraka. Uz izokratsko eluiranje analiza je izvođena pri temperaturi od 90 ˚C. Sa vodom kao mobilnom fazom i kolonom Nucleogel Sugar Ca, primenjena je refraktometrijska detekcija. Analizom je pokazano da sadržaj glukoze, fruktoze i saharoze varira u rasponu 3,149-38,405 g/100 ml, 1,931-30,851 g/100 ml i 0,670-6,072 g/100 ml, respektivno. Sadržaj glukoze i fruktoze se ne razlikuje značajno između sokova, a u sirupima je za deset puta veći. Sadržaj saharoze takođe se ne razlikuje značajno među ispitivanim uzorcima, osim u jednom sirupu zbog najverovatnije enzimske razgradnje ovog šećera.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Analysis of sugars in fruit juices using high performance liquid chromatography
T1  - Analiza šećera u voćnim sokovima primenom visokoefikasne tečne hromatografije
VL  - 56
IS  - 1
SP  - 16
EP  - 19
UR  - https://hdl.handle.net/21.15107/rcub_farfar_2509
ER  - 

@article{
author = "Bušatlić, Alma and Đogo-Mračević, Svetlana and Krstić, Marko and Bašić, Zorica and Ražić, Slavica",
year = "2015",
abstract = "Determination of sugars, especially in fruit juices, is very significant bearing in mind their nutritive importance and the increased demands in food control, especially for fractions of carbohydrates in fresh products. Home-made juices as 'functional food' are in the focus of scientific attention because of the expansion of industrial manufacturing of fruit juices and importance of monoand disaccharides stability for the products quality. In this work determination of content of basic sugars in fruit juices, by applying a high performance liquid chromatography (HPLC), was performed. Content of glucose, fructose and saccharose was analysed in currant, cherry, peach, apricot and strawberry juices as well as in home-made cherry and apricot syrups. Quantification was based on comparison of chromatograms of standard solutions of saccharose, glucose and fructose with our samples. With isocratic elution applied temperature was 90˚C, water as a mobile phase and column Nucleogel Sugar Ca, refractometric detection was applied. The obtained results showed that concentrations of gucose, fructose and saccharose vary in the range 3,149-38,405 g/100 mL, 1,931-30,851 g/100 mL and 0,670-6,072 g/100 mL, respectively. Concerntrations of glucose and fructose do not exhibit significant variations in juices however, they are ten times higher in syrups. In all samples, juices and syrups, concentrations of saccharose do not differ significantly, except for one syrup sample where much lower content could be explained with possible enzymatic decomposition., Određivanje šećera u voćnim sokovima je veoma važno, imajući u vidu njihov nutritivni značaj, ali i povećane zahteve u kontroli hrane kada su u pitanju pojedine frakcije ugljenih hidrata u sveže pripremljenim proizvodima. S obzirom na to da postoji porast industrijske proizvodnje voćnih sokova i značaj stabilnosti monoi disaharida za kvalitet proizvoda, domaći sokovi, kao funkcionalna hrana, postaju sve značajniji. U ovom radu je analiziran sadržaj osnovnih šećera u voćnim sokovima i sirupima kućne izrade primenom visokoefikasne tečne hromatografije (HPLC). Analiziran je sadržaj glukoze, fruktoze i saharoze u sokovima od ribizle, višnje, breskve, kajsije i jagode, kao i u sirupima od višnje i kajsije. Određivanje se zasnivalo na poređenju hromatograma rastvora standarda šećera i naših uzoraka. Uz izokratsko eluiranje analiza je izvođena pri temperaturi od 90 ˚C. Sa vodom kao mobilnom fazom i kolonom Nucleogel Sugar Ca, primenjena je refraktometrijska detekcija. Analizom je pokazano da sadržaj glukoze, fruktoze i saharoze varira u rasponu 3,149-38,405 g/100 ml, 1,931-30,851 g/100 ml i 0,670-6,072 g/100 ml, respektivno. Sadržaj glukoze i fruktoze se ne razlikuje značajno između sokova, a u sirupima je za deset puta veći. Sadržaj saharoze takođe se ne razlikuje značajno među ispitivanim uzorcima, osim u jednom sirupu zbog najverovatnije enzimske razgradnje ovog šećera.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Analysis of sugars in fruit juices using high performance liquid chromatography, Analiza šećera u voćnim sokovima primenom visokoefikasne tečne hromatografije",
volume = "56",
number = "1",
pages = "16-19",
url = "https://hdl.handle.net/21.15107/rcub_farfar_2509"
}

Bušatlić, A., Đogo-Mračević, S., Krstić, M., Bašić, Z.,& Ražić, S.. (2015). Analysis of sugars in fruit juices using high performance liquid chromatography. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 56(1), 16-19.
https://hdl.handle.net/21.15107/rcub_farfar_2509

Bušatlić A, Đogo-Mračević S, Krstić M, Bašić Z, Ražić S. Analysis of sugars in fruit juices using high performance liquid chromatography. in Hrana i ishrana. 2015;56(1):16-19.
https://hdl.handle.net/21.15107/rcub_farfar_2509 .

Bušatlić, Alma, Đogo-Mračević, Svetlana, Krstić, Marko, Bašić, Zorica, Ražić, Slavica, "Analysis of sugars in fruit juices using high performance liquid chromatography" in Hrana i ishrana, 56, no. 1 (2015):16-19,
https://hdl.handle.net/21.15107/rcub_farfar_2509 .

TY  - JOUR
AU  - Peruničić-Lučić, Marina
AU  - Bašić, Zorica
AU  - Đorđević, Brižita
AU  - Vidović, Bojana
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2512
AB  - Dietary supplements are intended to supplement normal nutrition and they are concentrated sources of vitamins, minerals and other substances with nutritional and physiological effects. Because of large use of dietary supplements, which often contain ethanol, we have to educate health workers, as well as consumers in this area, and hope that the use of dietary supplements will become safe, controlled and rational. Ethanol is used for extraction, and it is also important as a stabilizer in a significant number of dietary products in the form of syrup. Because of that, a lot of dietary products contain ethanol, and often it is not declared. One more problem is the fact that users who read the declaration cannot conclude that ethanol is present in these products. Also, some of these syrups can be ordered through the internet without information of percentage of ethanol, which is worrying. Besides that, some syrup contains concentrations of ethanol in the amount that is the same as is in spirit drinks. We used liquid chromatography with a refractometer detector and carbohydrate column, temperature 90◦C, for the detection of ethanol in a dietary supplements syrup-type between 2007 to 2016. Then we ordered concentration of ethanol by external standard method. Content of ethanol was from  lt 0,05% to 28,35%. We analyzed 76 syrups and 67% of them did not have ethanol on a declaration. 8% of syrups with ethanol declaration did not have the same amount of ethanol as remarked on the declaration. Also, 66% of all tested syrups had alcohol higher than 1,2% [12]. Syrups are traditionally used in our country, and often used in combination with some drugs, and that can lead to different adverse reaction.
AB  - Dijetetski suplementi su namenjeni dopuni normalne ishrane i predstavljaju koncentrovane izvore vitamina, minerala i drugih supstanci sa hranljivim i fiziološkim efektom. Zbog velike upotrebe dijetetskih preparata, koji često sadrže etanol, moraju se edukovati zdravstveni radnici, kao i potrošači koji ih konzumiraju, kako bi upotreba dijetetskih suplemenata postala sigurna, kontrolisana i racionalna. Etanol se koristi za ekstrakcije, i takodje je važan kao stabilizator u velikom broju dijetetskih suplemenata u obliku sirupa. Zbog toga, veliki broj dijetetskih proizvoda sadrži etanol, a često se dešava da nije ni deklarisan. Još jedan problem je i činjenica da potrošači koji čitaju deklaraciju ovih proizvoda ne mogu da zaključe da je etanol prisutan. Takođe, neki od ovih sirupa se mogu naručiti putem interneta, bez informacije o sadržaju etanola, što je zabrinjavajuće. Osim toga, neki sirupi sadrže istu koncentraciju etanola, kao što je to i u alkoholnim pićima. Koristili smo tečnu hromatografiju, refraktometrijski detektor, ugljeno-hidratnu kolonu, temperaturu 90°C, za detekciju etanola u dijetetskim suplementima, tipa sirupa, tokom 2007 do 2016. godine. Zatim smo određivali koncentraciju etanola eksternom standardnom metodom. Koncentracija etanola se kretala u opsegu od  lt 0,05% do 28,35%. Od 76 analiziranih sirupa 67% nije imalo deklarisan etanol. 8% od sirupa sa deklarisanim etanolom, nije imalo istu koncentraciju kao što je deklarisano. Takodje, 66% od svih analiziranih sirupa je imalo alkohol veći od 1,2% [12]. Sirupi se tradicionalno koriste u našoj zemlji, a često i u kombinaciji sa drugim lekovima, što može izazvati različite neželjene reakcije.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Determination of ethanol in dietetic supplements syrups type
T1  - Određivanje etanola u dijetetskim suplementima tipa sirupa
VL  - 56
IS  - 2
SP  - 27
EP  - 30
UR  - https://hdl.handle.net/21.15107/rcub_farfar_2512
ER  - 

@article{
author = "Peruničić-Lučić, Marina and Bašić, Zorica and Đorđević, Brižita and Vidović, Bojana",
year = "2015",
abstract = "Dietary supplements are intended to supplement normal nutrition and they are concentrated sources of vitamins, minerals and other substances with nutritional and physiological effects. Because of large use of dietary supplements, which often contain ethanol, we have to educate health workers, as well as consumers in this area, and hope that the use of dietary supplements will become safe, controlled and rational. Ethanol is used for extraction, and it is also important as a stabilizer in a significant number of dietary products in the form of syrup. Because of that, a lot of dietary products contain ethanol, and often it is not declared. One more problem is the fact that users who read the declaration cannot conclude that ethanol is present in these products. Also, some of these syrups can be ordered through the internet without information of percentage of ethanol, which is worrying. Besides that, some syrup contains concentrations of ethanol in the amount that is the same as is in spirit drinks. We used liquid chromatography with a refractometer detector and carbohydrate column, temperature 90◦C, for the detection of ethanol in a dietary supplements syrup-type between 2007 to 2016. Then we ordered concentration of ethanol by external standard method. Content of ethanol was from  lt 0,05% to 28,35%. We analyzed 76 syrups and 67% of them did not have ethanol on a declaration. 8% of syrups with ethanol declaration did not have the same amount of ethanol as remarked on the declaration. Also, 66% of all tested syrups had alcohol higher than 1,2% [12]. Syrups are traditionally used in our country, and often used in combination with some drugs, and that can lead to different adverse reaction., Dijetetski suplementi su namenjeni dopuni normalne ishrane i predstavljaju koncentrovane izvore vitamina, minerala i drugih supstanci sa hranljivim i fiziološkim efektom. Zbog velike upotrebe dijetetskih preparata, koji često sadrže etanol, moraju se edukovati zdravstveni radnici, kao i potrošači koji ih konzumiraju, kako bi upotreba dijetetskih suplemenata postala sigurna, kontrolisana i racionalna. Etanol se koristi za ekstrakcije, i takodje je važan kao stabilizator u velikom broju dijetetskih suplemenata u obliku sirupa. Zbog toga, veliki broj dijetetskih proizvoda sadrži etanol, a često se dešava da nije ni deklarisan. Još jedan problem je i činjenica da potrošači koji čitaju deklaraciju ovih proizvoda ne mogu da zaključe da je etanol prisutan. Takođe, neki od ovih sirupa se mogu naručiti putem interneta, bez informacije o sadržaju etanola, što je zabrinjavajuće. Osim toga, neki sirupi sadrže istu koncentraciju etanola, kao što je to i u alkoholnim pićima. Koristili smo tečnu hromatografiju, refraktometrijski detektor, ugljeno-hidratnu kolonu, temperaturu 90°C, za detekciju etanola u dijetetskim suplementima, tipa sirupa, tokom 2007 do 2016. godine. Zatim smo određivali koncentraciju etanola eksternom standardnom metodom. Koncentracija etanola se kretala u opsegu od  lt 0,05% do 28,35%. Od 76 analiziranih sirupa 67% nije imalo deklarisan etanol. 8% od sirupa sa deklarisanim etanolom, nije imalo istu koncentraciju kao što je deklarisano. Takodje, 66% od svih analiziranih sirupa je imalo alkohol veći od 1,2% [12]. Sirupi se tradicionalno koriste u našoj zemlji, a često i u kombinaciji sa drugim lekovima, što može izazvati različite neželjene reakcije.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Determination of ethanol in dietetic supplements syrups type, Određivanje etanola u dijetetskim suplementima tipa sirupa",
volume = "56",
number = "2",
pages = "27-30",
url = "https://hdl.handle.net/21.15107/rcub_farfar_2512"
}

Peruničić-Lučić, M., Bašić, Z., Đorđević, B.,& Vidović, B.. (2015). Determination of ethanol in dietetic supplements syrups type. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 56(2), 27-30.
https://hdl.handle.net/21.15107/rcub_farfar_2512

Peruničić-Lučić M, Bašić Z, Đorđević B, Vidović B. Determination of ethanol in dietetic supplements syrups type. in Hrana i ishrana. 2015;56(2):27-30.
https://hdl.handle.net/21.15107/rcub_farfar_2512 .

Peruničić-Lučić, Marina, Bašić, Zorica, Đorđević, Brižita, Vidović, Bojana, "Determination of ethanol in dietetic supplements syrups type" in Hrana i ishrana, 56, no. 2 (2015):27-30,
https://hdl.handle.net/21.15107/rcub_farfar_2512 .

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  - Bašić, Zorica
AU  - Ražić, Slavica
PY  - 2010
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1434
AB  - Vegetable oils have high vitamin E content. Depending on their production and consumption vitamin E can be preserved or diminished. There is an increasing number of vegetable oils offered in domestic market declared with tocopherol content; daily requirements in vitamin E are easily met to the significant extent with oil consumption. The purpose of the study was to determine tocopherol content in sunflower and olive oil from our market before and after their thermal treatment, using HPLC method. Retailed vegetable sunflower and olive oils of various origins and the way of production (the total of 16) were analyzed before and after temperature treatment for 20 minutes. For an accurate and reliable determination of vitamin E content in food of complex composition it is necessary to perform multiple sample purification, but for determination in vegetable oils a liquid/liquid extraction is recommended. The n-hexane extraction was applied after alkaline hydrolysis, extract vaporisation and reconstitution in methanol using membrane filtration. Separation was performed by using RP-HPLC method with fluorescent detector with changeable wavelengths. For tocopherol detection 95% ethanol was applied as mobile phase, with 1,2 ml/min of flow rate and measuring at λ = 295 nm wavelength for excitation and λ = 330 μm for emission. Fluorescence detector selectivity and sensitivity enabled detection of α-, β+γ and δ-tocopherols in analyzed oil samples. Tocopherol content determined in oil before the treatment corresponded to the values specified in legislative, with significant differences depending on origin and declared production modality. Thermal treatment of sample significantly affected vitamin E content.
AB  - Biljna ulja karakteriše visok sadržaj vitamina E. U zavisnosti od načina proizvodnje, obrade i upotrebe ta količina može biti očuvana ili umanjena. Na našem tržištu postoji sve raznovrsnija ponuda jestivih biljnih ulja. Pravilnom upotrebom ove namirnice moguće je u znatnoj meri zadovoljiti dnevne potrebe za vitaminom E. Cilj ovog rada bio je da primenom visoko efikasne tečne hroamtografije (HPLC ) odredimo sadržaj tokoferola u jestivom biljnom ulju suncokreta i masline, pre i posle termičkog tretmana. Analizirana su jestiva biljna ulja iz maloprodaje, različitog porekla i načina proizvodnje (ukupno 16), pre i nakon izlaganja temperaturi ključanja u trajanju od 20 minuta. Za tačno i pouzdano određivanje sadržaja vitamina E u namirnicama složenog sastava neophodno je višestruko prečišćavanje uzorka, dok se za određivanje u biljnom ulju preporučuje tečno/tečna ekstrakcija. Primenjena je ekstrakcija n-heksanom, nakon alkalne hidrolize, uparavanje ekstrakta i rekonstituisanje u metanolu uz membransku filtraciju. Razdvajanje je urađeno RP-HPLC metodom uz fluorescentni detektor sa promenljivim talasnim dužinama. Za detekciju tokoferola primenjen je 95%-ni metanol kao mobilna faza, sa protokom od 1,0 mL/min i talasnim dužinama: 295 nm za ekscitaciju i 330 nm za emisiju. Selektivnost i osetljivost fluorescentnog detektora omogućila je detekciju α, ß+γ i δ tokoferola u analiziranim uzorcima ulja. Određen sadržaj tokoferola u uljima pre tretmana je odgovarao zahtevu regulative, uz značajne međusobne razlike u zavisnosti od porekla i deklarisanog načina proizvodnje. Termički tretman uzoraka značajno je uticao na smanjenje početnog sadržaja vitamina E.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The analysis of tocopherol content in sunflower and olive oils before and after thermal treatment
T1  - Analiza sadržaja tokoferola u jestivom ulju pre i posle termičkog tretmana
VL  - 51
IS  - 3-4
SP  - 47
EP  - 50
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1434
ER  - 

@article{
author = "Bašić, Zorica and Ražić, Slavica",
year = "2010",
abstract = "Vegetable oils have high vitamin E content. Depending on their production and consumption vitamin E can be preserved or diminished. There is an increasing number of vegetable oils offered in domestic market declared with tocopherol content; daily requirements in vitamin E are easily met to the significant extent with oil consumption. The purpose of the study was to determine tocopherol content in sunflower and olive oil from our market before and after their thermal treatment, using HPLC method. Retailed vegetable sunflower and olive oils of various origins and the way of production (the total of 16) were analyzed before and after temperature treatment for 20 minutes. For an accurate and reliable determination of vitamin E content in food of complex composition it is necessary to perform multiple sample purification, but for determination in vegetable oils a liquid/liquid extraction is recommended. The n-hexane extraction was applied after alkaline hydrolysis, extract vaporisation and reconstitution in methanol using membrane filtration. Separation was performed by using RP-HPLC method with fluorescent detector with changeable wavelengths. For tocopherol detection 95% ethanol was applied as mobile phase, with 1,2 ml/min of flow rate and measuring at λ = 295 nm wavelength for excitation and λ = 330 μm for emission. Fluorescence detector selectivity and sensitivity enabled detection of α-, β+γ and δ-tocopherols in analyzed oil samples. Tocopherol content determined in oil before the treatment corresponded to the values specified in legislative, with significant differences depending on origin and declared production modality. Thermal treatment of sample significantly affected vitamin E content., Biljna ulja karakteriše visok sadržaj vitamina E. U zavisnosti od načina proizvodnje, obrade i upotrebe ta količina može biti očuvana ili umanjena. Na našem tržištu postoji sve raznovrsnija ponuda jestivih biljnih ulja. Pravilnom upotrebom ove namirnice moguće je u znatnoj meri zadovoljiti dnevne potrebe za vitaminom E. Cilj ovog rada bio je da primenom visoko efikasne tečne hroamtografije (HPLC ) odredimo sadržaj tokoferola u jestivom biljnom ulju suncokreta i masline, pre i posle termičkog tretmana. Analizirana su jestiva biljna ulja iz maloprodaje, različitog porekla i načina proizvodnje (ukupno 16), pre i nakon izlaganja temperaturi ključanja u trajanju od 20 minuta. Za tačno i pouzdano određivanje sadržaja vitamina E u namirnicama složenog sastava neophodno je višestruko prečišćavanje uzorka, dok se za određivanje u biljnom ulju preporučuje tečno/tečna ekstrakcija. Primenjena je ekstrakcija n-heksanom, nakon alkalne hidrolize, uparavanje ekstrakta i rekonstituisanje u metanolu uz membransku filtraciju. Razdvajanje je urađeno RP-HPLC metodom uz fluorescentni detektor sa promenljivim talasnim dužinama. Za detekciju tokoferola primenjen je 95%-ni metanol kao mobilna faza, sa protokom od 1,0 mL/min i talasnim dužinama: 295 nm za ekscitaciju i 330 nm za emisiju. Selektivnost i osetljivost fluorescentnog detektora omogućila je detekciju α, ß+γ i δ tokoferola u analiziranim uzorcima ulja. Određen sadržaj tokoferola u uljima pre tretmana je odgovarao zahtevu regulative, uz značajne međusobne razlike u zavisnosti od porekla i deklarisanog načina proizvodnje. Termički tretman uzoraka značajno je uticao na smanjenje početnog sadržaja vitamina E.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The analysis of tocopherol content in sunflower and olive oils before and after thermal treatment, Analiza sadržaja tokoferola u jestivom ulju pre i posle termičkog tretmana",
volume = "51",
number = "3-4",
pages = "47-50",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1434"
}

Bašić, Z.,& Ražić, S.. (2010). The analysis of tocopherol content in sunflower and olive oils before and after thermal treatment. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 51(3-4), 47-50.
https://hdl.handle.net/21.15107/rcub_farfar_1434

Bašić Z, Ražić S. The analysis of tocopherol content in sunflower and olive oils before and after thermal treatment. in Hrana i ishrana. 2010;51(3-4):47-50.
https://hdl.handle.net/21.15107/rcub_farfar_1434 .

Bašić, Zorica, Ražić, Slavica, "The analysis of tocopherol content in sunflower and olive oils before and after thermal treatment" in Hrana i ishrana, 51, no. 3-4 (2010):47-50,
https://hdl.handle.net/21.15107/rcub_farfar_1434 .

TY  - JOUR
AU  - Bašić, Zorica
AU  - Bumbić, Jelena
AU  - Ražić, Slavica
PY  - 2010
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1435
AB  - The results of analysis of vitamin C, nitrates and nitrites in tomato organically and conventionally grown as well as one commercial tomato juice are reported. Conventionally grown tomato was provided from four markets in Belgrade and one of the largest hypermarkets. Organically grown tomato originated from Vršac region. Analysis was performed by high performance liquid chromatography with UV detection and determination of analytes content was done by external calibration. Limit of detection and limit of quantification limits were determined for vitamin C (0, 03 μg/mL and 0,05 μg/mL), nitrates and nitrites (0,05 μg/mL and 0,10 μg/mL). Good linearity for all analytes was confirmed in the range 1,0 - 20,0 μg/mL. According to the results, content of vitamin C in analyzed samples varied from 0,26 mg/100g to 20,46 mg/100 g. Concentration of nitrates in 6 different samples of tomato juice was in the range between 4,788 and 16,632 mg/100 g. Concentration of nitrites were below limit of quantification of applied method (1 mg/kg).
AB  - U radu su prikazani rezultati analize vitamina C, nitrata i nitrita u plodovima paradajza organski i konvencionalno gajenog, kao i jednog industrijskog soka od paradajza. Konvencionalno gajen paradajz je nabavljen na četiri beogradske pijace i u jednom od najvećih beogradskih supermarketa, a organski je uzgajan u regionu Vršca. U analizi je primenjena reverzno-fazna visokoefikasna tečna hromatografija sa UV detekcijom, a određivanje sadržaja je izvedeno primenom eksterne kalibracije. Određeni su limiti detekcije i kvantifikacije, koji iznose 0,03 μg/mL odnosno 0,05 μg/mL za vitamin C, a 0,05 μg/mL odnosno 0,10 μg/mL za nitrite i nitrate. Dobra linearnost za određivanja vitamina C, nitrita i nitrata potvrđena je u opsegu koncentracija od 1,0 μg/mL do 20,0 μg/mL. Ispitivanjem sadržaja vitamina C u različitim uzorcima soka od paradajza, pokazano je da sadržaj istog varira u opsegu 0,26 - 20,46 mg/100 g. Analizom sadržaja nitrata i nitrita u 6 različitih uzoraka soka od paradajza utvrđeno je da sadržaj nitrata varira u rasponu 4,788 - 16,632 mg/100 g. Sadržaj nitrita u svim analiziranim uzorcima je ispod granice kvantifikacije primenjene metode (1 mg/kg).
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Analysis of vitamin C, nitrates and nitrites in tomato juice with highly efficient liquid chromatography
T1  - Analiza vitamina C, nitrata i nitrita u soku od paradajza primenom visokoefikasne tečne hromatografije
VL  - 51
IS  - 1-2
SP  - 24
EP  - 28
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1435
ER  - 

@article{
author = "Bašić, Zorica and Bumbić, Jelena and Ražić, Slavica",
year = "2010",
abstract = "The results of analysis of vitamin C, nitrates and nitrites in tomato organically and conventionally grown as well as one commercial tomato juice are reported. Conventionally grown tomato was provided from four markets in Belgrade and one of the largest hypermarkets. Organically grown tomato originated from Vršac region. Analysis was performed by high performance liquid chromatography with UV detection and determination of analytes content was done by external calibration. Limit of detection and limit of quantification limits were determined for vitamin C (0, 03 μg/mL and 0,05 μg/mL), nitrates and nitrites (0,05 μg/mL and 0,10 μg/mL). Good linearity for all analytes was confirmed in the range 1,0 - 20,0 μg/mL. According to the results, content of vitamin C in analyzed samples varied from 0,26 mg/100g to 20,46 mg/100 g. Concentration of nitrates in 6 different samples of tomato juice was in the range between 4,788 and 16,632 mg/100 g. Concentration of nitrites were below limit of quantification of applied method (1 mg/kg)., U radu su prikazani rezultati analize vitamina C, nitrata i nitrita u plodovima paradajza organski i konvencionalno gajenog, kao i jednog industrijskog soka od paradajza. Konvencionalno gajen paradajz je nabavljen na četiri beogradske pijace i u jednom od najvećih beogradskih supermarketa, a organski je uzgajan u regionu Vršca. U analizi je primenjena reverzno-fazna visokoefikasna tečna hromatografija sa UV detekcijom, a određivanje sadržaja je izvedeno primenom eksterne kalibracije. Određeni su limiti detekcije i kvantifikacije, koji iznose 0,03 μg/mL odnosno 0,05 μg/mL za vitamin C, a 0,05 μg/mL odnosno 0,10 μg/mL za nitrite i nitrate. Dobra linearnost za određivanja vitamina C, nitrita i nitrata potvrđena je u opsegu koncentracija od 1,0 μg/mL do 20,0 μg/mL. Ispitivanjem sadržaja vitamina C u različitim uzorcima soka od paradajza, pokazano je da sadržaj istog varira u opsegu 0,26 - 20,46 mg/100 g. Analizom sadržaja nitrata i nitrita u 6 različitih uzoraka soka od paradajza utvrđeno je da sadržaj nitrata varira u rasponu 4,788 - 16,632 mg/100 g. Sadržaj nitrita u svim analiziranim uzorcima je ispod granice kvantifikacije primenjene metode (1 mg/kg).",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Analysis of vitamin C, nitrates and nitrites in tomato juice with highly efficient liquid chromatography, Analiza vitamina C, nitrata i nitrita u soku od paradajza primenom visokoefikasne tečne hromatografije",
volume = "51",
number = "1-2",
pages = "24-28",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1435"
}

Bašić, Z., Bumbić, J.,& Ražić, S.. (2010). Analysis of vitamin C, nitrates and nitrites in tomato juice with highly efficient liquid chromatography. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 51(1-2), 24-28.
https://hdl.handle.net/21.15107/rcub_farfar_1435

Bašić Z, Bumbić J, Ražić S. Analysis of vitamin C, nitrates and nitrites in tomato juice with highly efficient liquid chromatography. in Hrana i ishrana. 2010;51(1-2):24-28.
https://hdl.handle.net/21.15107/rcub_farfar_1435 .

Bašić, Zorica, Bumbić, Jelena, Ražić, Slavica, "Analysis of vitamin C, nitrates and nitrites in tomato juice with highly efficient liquid chromatography" in Hrana i ishrana, 51, no. 1-2 (2010):24-28,
https://hdl.handle.net/21.15107/rcub_farfar_1435 .

TY  - CONF
AU  - Bašić, Zorica
AU  - Ražić, Slavica
PY  - 2002
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/399
PB  - Savez farmaceutskih udruženja Srbije, Beograd
C3  - Arhiv za farmaciju
T1  - Determination of water-solubile vitamins in biscuits with dry fruit addition by HPLC method
T1  - Određivanje vitamina rastvorljivih u vodi u biskvitima sa dodatkom sušenog voća HPLC metodom
VL  - 52
IS  - 4
SP  - 742
EP  - 743
UR  - https://hdl.handle.net/21.15107/rcub_farfar_399
ER  - 

@conference{
author = "Bašić, Zorica and Ražić, Slavica",
year = "2002",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Determination of water-solubile vitamins in biscuits with dry fruit addition by HPLC method, Određivanje vitamina rastvorljivih u vodi u biskvitima sa dodatkom sušenog voća HPLC metodom",
volume = "52",
number = "4",
pages = "742-743",
url = "https://hdl.handle.net/21.15107/rcub_farfar_399"
}

Bašić, Z.,& Ražić, S.. (2002). Determination of water-solubile vitamins in biscuits with dry fruit addition by HPLC method. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 52(4), 742-743.
https://hdl.handle.net/21.15107/rcub_farfar_399

Bašić Z, Ražić S. Determination of water-solubile vitamins in biscuits with dry fruit addition by HPLC method. in Arhiv za farmaciju. 2002;52(4):742-743.
https://hdl.handle.net/21.15107/rcub_farfar_399 .

Bašić, Zorica, Ražić, Slavica, "Determination of water-solubile vitamins in biscuits with dry fruit addition by HPLC method" in Arhiv za farmaciju, 52, no. 4 (2002):742-743,
https://hdl.handle.net/21.15107/rcub_farfar_399 .