TY  - JOUR
AU  - Rakić, Sveto
AU  - Janković, Snežana
AU  - Marčetić, Mirjana
AU  - Rajičić, Vera
AU  - Rakić, Radojica
AU  - Rakić, Vladimir
AU  - Kolarić, Ljubiša
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3561
AB  - The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 ± 2 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘Simonida’, ‘Dragana’ and ‘Ljiljana’, commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 mg/g), total antioxidant potential and DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months.
PB  - Elsevier
T2  - Journal of Stored Products Research
T1  - Functional properties of wheat kernels (Triticumaestivum L.) during storage
VL  - 87
DO  - 10.1016/j.jspr.2020.101587
ER  - 

@article{
author = "Rakić, Sveto and Janković, Snežana and Marčetić, Mirjana and Rajičić, Vera and Rakić, Radojica and Rakić, Vladimir and Kolarić, Ljubiša",
year = "2020",
abstract = "The method of storage has, in the long run, a negative effect on the quality of wheat kernels, due to physiological ageing of its cells.The quality of the kernels was assessed during the storage, giving the predefined conditions - temperature 25 ± 2 C and the storage duration.Wheat kernel metabolites were studied during 12 and 24-month storage. Kernels of three commercial wheat cultivars e ‘Simonida’, ‘Dragana’ and ‘Ljiljana’, commonly grown in south-eastern Europe, were investigated. Comparing fresh samples to samples taken after 12 and 24 months of storage, it was recorded with an increase in dry matter (by 2.48% and 2.84%) and ash (by 4.09% and 15.25%), and a decrease in protein (by 8.96% and 19.81%), lipids (by 8.32% and 15.07%), starch (by 9.07% and 13.45%) and cellulose (by 22.12% and 26.35%). There were also changes in phenolics (10.51e11.82 mg GA/g). Flavonoid vitexin-glucoside (0.82e1.29 mg/ g) and flavan-3-ol catechin (1.31e1.60 mg/g), total antioxidant potential and DPPH scavenging activity were not significantly different. Organic matter digestibility (OMD) decreased, but remained at 92%. These changes did not significantly affect key properties of the kernels, OMD and antioxidant activity, thus wheat kernels can be safely stored for 24 months.",
publisher = "Elsevier",
journal = "Journal of Stored Products Research",
title = "Functional properties of wheat kernels (Triticumaestivum L.) during storage",
volume = "87",
doi = "10.1016/j.jspr.2020.101587"
}

Rakić, S., Janković, S., Marčetić, M., Rajičić, V., Rakić, R., Rakić, V.,& Kolarić, L.. (2020). Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research
Elsevier., 87.
https://doi.org/10.1016/j.jspr.2020.101587

Rakić S, Janković S, Marčetić M, Rajičić V, Rakić R, Rakić V, Kolarić L. Functional properties of wheat kernels (Triticumaestivum L.) during storage. in Journal of Stored Products Research. 2020;87.
doi:10.1016/j.jspr.2020.101587 .

Rakić, Sveto, Janković, Snežana, Marčetić, Mirjana, Rajičić, Vera, Rakić, Radojica, Rakić, Vladimir, Kolarić, Ljubiša, "Functional properties of wheat kernels (Triticumaestivum L.) during storage" in Journal of Stored Products Research, 87 (2020),
https://doi.org/10.1016/j.jspr.2020.101587 . .

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 . .