TY  - CONF
AU  - Kukić-Marković, Jelena
AU  - Ivanović, Nevena
AU  - Đorđević, Brižita
AU  - Maksimović, Zoran
AU  - Dodevska, Margarita
AU  - Okuka, Nina
PY  - 2021
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5095
AB  - Pumpkin seed cake, which remains after cold pressing oil extraction, is a nutritionally valuable but inexpensive raw material that is also considered as a potentially rich source of biologically active substances. Thus, the aim of this study was to measure total phenolics content (TPC) of four samples of pumpkin seed cake flour, as well as their antiradical potency by means of DPPH radical scavenging. In order to determine the nutritional value of each sample, moisture, ash, cellulose, lipids, proteins, carbohydrates, mineral content and fatty acid composition were also investigated using conventional methods. Concerning food safety issues the amounts of heavy metals and pesticides were also determined. The results obtained, pointed out differences between samples in their TPC, anti-DPPH activity and nutritional characteristics. TPC, determined as gallic acid equivalents (GA) using the spectrophotometric method with FC reagent, ranged from 24.9-194.1 mg GA/100 g. Correlated with TPC, observed anti-DPPH activity was modest with SC50 values ranged from 0.9-18.5 mg/ml, respectively. As for parameters of nutritional value, obtained results were in the line with previous findings, with protein content ca. 50%. Variations, mainly in the mineral (14.61-30.70 mg/100 g) and the carbohydrate content (9.38-21.86%), could be explained by the different geographical origin of the pumpkins. All tested samples complied with the approved health standards related to the content of heavy metals and pesticides. Nevertheless observed differences, it could be concluded that pumpkin seed cake could be considered as a naturally rich source of proteins, cellulose and minerals (Fe, Cu, Zn, Mg) with a reduced amount of oil, safe for human consumption. It is also a good source of polyphenols, thus its potential as a functional food ingredient should not be neglected.
PB  - University of Belgrade
C3  - UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts
T1  - Pumpkin seed cake antioxidant and nutritional value of selected samples
SP  - 171
EP  - 171
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5095
ER  - 

@conference{
author = "Kukić-Marković, Jelena and Ivanović, Nevena and Đorđević, Brižita and Maksimović, Zoran and Dodevska, Margarita and Okuka, Nina",
year = "2021",
abstract = "Pumpkin seed cake, which remains after cold pressing oil extraction, is a nutritionally valuable but inexpensive raw material that is also considered as a potentially rich source of biologically active substances. Thus, the aim of this study was to measure total phenolics content (TPC) of four samples of pumpkin seed cake flour, as well as their antiradical potency by means of DPPH radical scavenging. In order to determine the nutritional value of each sample, moisture, ash, cellulose, lipids, proteins, carbohydrates, mineral content and fatty acid composition were also investigated using conventional methods. Concerning food safety issues the amounts of heavy metals and pesticides were also determined. The results obtained, pointed out differences between samples in their TPC, anti-DPPH activity and nutritional characteristics. TPC, determined as gallic acid equivalents (GA) using the spectrophotometric method with FC reagent, ranged from 24.9-194.1 mg GA/100 g. Correlated with TPC, observed anti-DPPH activity was modest with SC50 values ranged from 0.9-18.5 mg/ml, respectively. As for parameters of nutritional value, obtained results were in the line with previous findings, with protein content ca. 50%. Variations, mainly in the mineral (14.61-30.70 mg/100 g) and the carbohydrate content (9.38-21.86%), could be explained by the different geographical origin of the pumpkins. All tested samples complied with the approved health standards related to the content of heavy metals and pesticides. Nevertheless observed differences, it could be concluded that pumpkin seed cake could be considered as a naturally rich source of proteins, cellulose and minerals (Fe, Cu, Zn, Mg) with a reduced amount of oil, safe for human consumption. It is also a good source of polyphenols, thus its potential as a functional food ingredient should not be neglected.",
publisher = "University of Belgrade",
journal = "UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts",
title = "Pumpkin seed cake antioxidant and nutritional value of selected samples",
pages = "171-171",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5095"
}

Kukić-Marković, J., Ivanović, N., Đorđević, B., Maksimović, Z., Dodevska, M.,& Okuka, N.. (2021). Pumpkin seed cake antioxidant and nutritional value of selected samples. in UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts
University of Belgrade., 171-171.
https://hdl.handle.net/21.15107/rcub_farfar_5095

Kukić-Marković J, Ivanović N, Đorđević B, Maksimović Z, Dodevska M, Okuka N. Pumpkin seed cake antioxidant and nutritional value of selected samples. in UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts. 2021;:171-171.
https://hdl.handle.net/21.15107/rcub_farfar_5095 .

Kukić-Marković, Jelena, Ivanović, Nevena, Đorđević, Brižita, Maksimović, Zoran, Dodevska, Margarita, Okuka, Nina, "Pumpkin seed cake antioxidant and nutritional value of selected samples" in UNIFOOD conference, Belgrade, September 24-25, 2021, Book of Abstracts (2021):171-171,
https://hdl.handle.net/21.15107/rcub_farfar_5095 .

TY  - CONF
AU  - Dodevska, Margarita
AU  - Ivanović, Nevena
AU  - Kukić-Marković, Jelena
AU  - Đorđević, Brižita
PY  - 2021
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5099
AB  - Aim: Proper nutrition is inevitable part of healthy way of life. In promotion of a healthy lifestyle, dietary fibre occupies a significant place, which is not the case with other carbohydrates, especially sugars. In general, foods rich in fibre and low in sugar are nuts and seeds. The use of nuts and seeds are associated with cholesterol reduction, reduced risk of type 2 diabetes, and weight control. ...
PB  - Serbian Nutrition Society
C3  - 14th International Congress on Nutrition, Belgrade, Serbia, 8-10. November 2021., Book of abstracts
T1  - Fibre and sugar in nuts and seeds
SP  - 84
EP  - 84
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5099
ER  - 

@conference{
author = "Dodevska, Margarita and Ivanović, Nevena and Kukić-Marković, Jelena and Đorđević, Brižita",
year = "2021",
abstract = "Aim: Proper nutrition is inevitable part of healthy way of life. In promotion of a healthy lifestyle, dietary fibre occupies a significant place, which is not the case with other carbohydrates, especially sugars. In general, foods rich in fibre and low in sugar are nuts and seeds. The use of nuts and seeds are associated with cholesterol reduction, reduced risk of type 2 diabetes, and weight control. ...",
publisher = "Serbian Nutrition Society",
journal = "14th International Congress on Nutrition, Belgrade, Serbia, 8-10. November 2021., Book of abstracts",
title = "Fibre and sugar in nuts and seeds",
pages = "84-84",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5099"
}

Dodevska, M., Ivanović, N., Kukić-Marković, J.,& Đorđević, B.. (2021). Fibre and sugar in nuts and seeds. in 14th International Congress on Nutrition, Belgrade, Serbia, 8-10. November 2021., Book of abstracts
Serbian Nutrition Society., 84-84.
https://hdl.handle.net/21.15107/rcub_farfar_5099

Dodevska M, Ivanović N, Kukić-Marković J, Đorđević B. Fibre and sugar in nuts and seeds. in 14th International Congress on Nutrition, Belgrade, Serbia, 8-10. November 2021., Book of abstracts. 2021;:84-84.
https://hdl.handle.net/21.15107/rcub_farfar_5099 .

Dodevska, Margarita, Ivanović, Nevena, Kukić-Marković, Jelena, Đorđević, Brižita, "Fibre and sugar in nuts and seeds" in 14th International Congress on Nutrition, Belgrade, Serbia, 8-10. November 2021., Book of abstracts (2021):84-84,
https://hdl.handle.net/21.15107/rcub_farfar_5099 .

TY  - JOUR
AU  - Korcok, Davor Jovan
AU  - Trsić-Milanović, Nada
AU  - Ivanović, Nevena
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3150
AB  - Probiotics are increasingly more present both as functional foods, and in pharmaceutical preparations with multiple levels of action that contribute to human health. Probiotics realize their positive effects with a proper dose, and by maintaining a declared number of probiotics cells by the expiration date. Important precondition for developing a probiotic product is the right choice of clinically proven probiotic strain, the choice of other active components, as well as, the optimization of the quantity of active component of probiotic per product dose. This scientific paper describes the optimization of the number of probiotics cells in the formulation of dietary supplement that contains probiotic culture Lactobacillus plantarum 299v, iron and vitamin C. Variations of the quantity of active component were analyzed in development batches of the encapsulated probiotic product categorized as dietary supplement with the following ingredients: probiotic culture, sucrosomal form of iron and vitamin C. Optimal quantity of active component L. plantarum of 50 mg, was selected. The purpose of this scientific paper is to select the optimal formulation of probiotic culture in a dietary supplement that contains iron and vitamin C, and to also determine its expiration date by the analysis of the number of viable probiotic cells.
PB  - Pharmaceutical Soc Japan, Tokyo
T2  - Chemical & Pharmaceutical Bulletin
T1  - Development of Probiotic Formulation for the Treatment of Iron Deficiency Anemia
VL  - 66
IS  - 4
SP  - 347
EP  - 352
UR  - https://hdl.handle.net/21.15107/rcub_farfar_3150
ER  - 

@article{
author = "Korcok, Davor Jovan and Trsić-Milanović, Nada and Ivanović, Nevena and Đorđević, Brižita",
year = "2018",
abstract = "Probiotics are increasingly more present both as functional foods, and in pharmaceutical preparations with multiple levels of action that contribute to human health. Probiotics realize their positive effects with a proper dose, and by maintaining a declared number of probiotics cells by the expiration date. Important precondition for developing a probiotic product is the right choice of clinically proven probiotic strain, the choice of other active components, as well as, the optimization of the quantity of active component of probiotic per product dose. This scientific paper describes the optimization of the number of probiotics cells in the formulation of dietary supplement that contains probiotic culture Lactobacillus plantarum 299v, iron and vitamin C. Variations of the quantity of active component were analyzed in development batches of the encapsulated probiotic product categorized as dietary supplement with the following ingredients: probiotic culture, sucrosomal form of iron and vitamin C. Optimal quantity of active component L. plantarum of 50 mg, was selected. The purpose of this scientific paper is to select the optimal formulation of probiotic culture in a dietary supplement that contains iron and vitamin C, and to also determine its expiration date by the analysis of the number of viable probiotic cells.",
publisher = "Pharmaceutical Soc Japan, Tokyo",
journal = "Chemical & Pharmaceutical Bulletin",
title = "Development of Probiotic Formulation for the Treatment of Iron Deficiency Anemia",
volume = "66",
number = "4",
pages = "347-352",
url = "https://hdl.handle.net/21.15107/rcub_farfar_3150"
}

Korcok, D. J., Trsić-Milanović, N., Ivanović, N.,& Đorđević, B.. (2018). Development of Probiotic Formulation for the Treatment of Iron Deficiency Anemia. in Chemical & Pharmaceutical Bulletin
Pharmaceutical Soc Japan, Tokyo., 66(4), 347-352.
https://hdl.handle.net/21.15107/rcub_farfar_3150

Korcok DJ, Trsić-Milanović N, Ivanović N, Đorđević B. Development of Probiotic Formulation for the Treatment of Iron Deficiency Anemia. in Chemical & Pharmaceutical Bulletin. 2018;66(4):347-352.
https://hdl.handle.net/21.15107/rcub_farfar_3150 .

Korcok, Davor Jovan, Trsić-Milanović, Nada, Ivanović, Nevena, Đorđević, Brižita, "Development of Probiotic Formulation for the Treatment of Iron Deficiency Anemia" in Chemical & Pharmaceutical Bulletin, 66, no. 4 (2018):347-352,
https://hdl.handle.net/21.15107/rcub_farfar_3150 .