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 . .

TY  - JOUR
AU  - Živković, Dušan
AU  - Šobajić, Slađana
AU  - Perunović, M.
AU  - Stajić, Slaviša
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1902
AB  - The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.
PB  - Akademiai Kiado Rt, Budapest
T2  - Acta Alimentaria
T1  - Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river
VL  - 42
IS  - 4
SP  - 473
EP  - 480
DO  - 10.1556/AAlim.42.2013.4.2
ER  - 

@article{
author = "Živković, Dušan and Šobajić, Slađana and Perunović, M. and Stajić, Slaviša",
year = "2013",
abstract = "The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.",
publisher = "Akademiai Kiado Rt, Budapest",
journal = "Acta Alimentaria",
title = "Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river",
volume = "42",
number = "4",
pages = "473-480",
doi = "10.1556/AAlim.42.2013.4.2"
}

Živković, D., Šobajić, S., Perunović, M.,& Stajić, S.. (2013). Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river. in Acta Alimentaria
Akademiai Kiado Rt, Budapest., 42(4), 473-480.
https://doi.org/10.1556/AAlim.42.2013.4.2

Živković D, Šobajić S, Perunović M, Stajić S. Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river. in Acta Alimentaria. 2013;42(4):473-480.
doi:10.1556/AAlim.42.2013.4.2 .

Živković, Dušan, Šobajić, Slađana, Perunović, M., Stajić, Slaviša, "Seasonal variations in the chemical composition and fatty acid composition of selected fish species from the danube river" in Acta Alimentaria, 42, no. 4 (2013):473-480,
https://doi.org/10.1556/AAlim.42.2013.4.2 . .

TY  - CONF
AU  - Stajić, Slaviša
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Šobajić, Slađana
AU  - Vranić, Danijela
PY  - 2011
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1493
AB  - Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p<0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted.
PB  - Elsevier Science BV, Amsterdam
C3  - 11th International Congress on Engineering And Food (ICEF11)
T1  - Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds
VL  - 1
SP  - 568
EP  - 575
DO  - 10.1016/j.profoo.2011.09.086
ER  - 

@conference{
author = "Stajić, Slaviša and Živković, Dušan and Perunović, Marija and Šobajić, Slađana and Vranić, Danijela",
year = "2011",
abstract = "Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p<0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "11th International Congress on Engineering And Food (ICEF11)",
title = "Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds",
volume = "1",
pages = "568-575",
doi = "10.1016/j.profoo.2011.09.086"
}

Stajić, S., Živković, D., Perunović, M., Šobajić, S.,& Vranić, D.. (2011). Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. in 11th International Congress on Engineering And Food (ICEF11)
Elsevier Science BV, Amsterdam., 1, 568-575.
https://doi.org/10.1016/j.profoo.2011.09.086

Stajić S, Živković D, Perunović M, Šobajić S, Vranić D. Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds. in 11th International Congress on Engineering And Food (ICEF11). 2011;1:568-575.
doi:10.1016/j.profoo.2011.09.086 .

Stajić, Slaviša, Živković, Dušan, Perunović, Marija, Šobajić, Slađana, Vranić, Danijela, "Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds" in 11th International Congress on Engineering And Food (ICEF11), 1 (2011):568-575,
https://doi.org/10.1016/j.profoo.2011.09.086 . .