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Sea buckthorn as potential constituent of functional food

Pasji trn - potencijalni sastojak funkcionalne hrane

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Authors
Cupara, Snežana
Arsić, Ivana A.
Šobajić, Slađana
Đorđević, Sofija
Runjaić-Antić, Dušanka
Ristić, Mihailo
Psodorov, Đorđe
Article (Published version)
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Abstract
Since nowadays the link between nutrition and health has been established, the industry of food and pharmaceuticals developed a new category- functional food. Medicinal plants became significant for production of functional food, because the biological activities. Sea buckthorn - Hippophae rhamnoides L., is a shrub with fruits that are false, soft and flashy berries. Fresh ripe fruits are commonly used as a rich source of vitamin C and B and fatty oil from fruits and seeds, which is a significant source of carotenoids, vitamins A, D, E and essential fatty acids (EFA). The aim of this paper is to estimate commercially available sample of sea buckthorn as potential constituent of functional food by quantification of EFA and total tocopherols content. The dominant components are oleic and linoleic acid (22,9% and 35,4%), while total tocopherols were 88,6mg/100g. So, tested oil sample could be used in functional food. .
Zbog potvrđene povezanosti ishrane i zdravlja, prehrambena i farmaceutska industrija su razvile novu kategoriju proizvoda - funkcionalnu hranu. Lekovite biljke, kao nosioci bioloških aktivnosti, postale su značajne u proizvodnji funkcionalne hrane. Pasji trn - Hippophae rhamnoides L. (Eleagnaceae) je listopadni žbun sa plodovima u obliku mesnate koštunice. Koristi se svež zreo plod bogat vitaminima B i C i masno ulje iz plodova i semena koje sadrži visok procenat karotenoida, vitamina A, D i E i esencijalnih masnih kiselina. Cilj rada je procena kvaliteta komercijalno dostupnog uzorka masnog ulja pasjeg trna kao potencijalne sirovine za funkcionalnu hranu. Određen je sadržaj esencijalnih masnih kiselina (EMK) i tokoferola. Rezultati su pokazali da su dominantne komponente oleinska i linolna kiselina zastupljene u količini od 22,9%, odnosno 35,4%, dok je količina ukupnih tokoferola 88,6 mg/100g. Zbog visokog sadržaja EMK i značajnog tokoferola, ovo ulje se može koristiti kao dodatak u p...roizvodnji funkcionalne hrane. .

Keywords:
functional food / Hippophae rhamnoides L. / essential fatty acids / tocopherol / funkcionalna hrana / Hippophae rhamnoides L. / esencijalne masne kiseline / tokoferol
Source:
Zbornik radova Tehnološkog fakulteta, Leskovac, 2007, 16, 193-197
Publisher:
  • Univerzitet u Nišu - Tehnološki fakultet, Leskovac

ISSN: 0352-6542

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_farfar_1017
URI
https://farfar.pharmacy.bg.ac.rs/handle/123456789/1017
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
TY  - JOUR
AU  - Cupara, Snežana
AU  - Arsić, Ivana A.
AU  - Šobajić, Slađana
AU  - Đorđević, Sofija
AU  - Runjaić-Antić, Dušanka
AU  - Ristić, Mihailo
AU  - Psodorov, Đorđe
PY  - 2007
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1017
AB  - Since nowadays the link between nutrition and health has been established, the industry of food and pharmaceuticals developed a new category- functional food. Medicinal plants became significant for production of functional food, because the biological activities. Sea buckthorn - Hippophae rhamnoides L., is a shrub with fruits that are false, soft and flashy berries. Fresh ripe fruits are commonly used as a rich source of vitamin C and B and fatty oil from fruits and seeds, which is a significant source of carotenoids, vitamins A, D, E and essential fatty acids (EFA). The aim of this paper is to estimate commercially available sample of sea buckthorn as potential constituent of functional food by quantification of EFA and total tocopherols content. The dominant components are oleic and linoleic acid (22,9% and 35,4%), while total tocopherols were 88,6mg/100g. So, tested oil sample could be used in functional food. .
AB  - Zbog potvrđene povezanosti ishrane i zdravlja, prehrambena i farmaceutska industrija su razvile novu kategoriju proizvoda - funkcionalnu hranu. Lekovite biljke, kao nosioci bioloških aktivnosti, postale su značajne u proizvodnji funkcionalne hrane. Pasji trn - Hippophae rhamnoides L. (Eleagnaceae) je listopadni žbun sa plodovima u obliku mesnate koštunice. Koristi se svež zreo plod bogat vitaminima B i C i masno ulje iz plodova i semena koje sadrži visok procenat karotenoida, vitamina A, D i E i esencijalnih masnih kiselina. Cilj rada je procena kvaliteta komercijalno dostupnog uzorka masnog ulja pasjeg trna kao potencijalne sirovine za funkcionalnu hranu. Određen je sadržaj esencijalnih masnih kiselina (EMK) i tokoferola. Rezultati su pokazali da su dominantne komponente oleinska i linolna kiselina zastupljene u količini od 22,9%, odnosno 35,4%, dok je količina ukupnih tokoferola 88,6 mg/100g. Zbog visokog sadržaja EMK i značajnog tokoferola, ovo ulje se može koristiti kao dodatak u proizvodnji funkcionalne hrane. .
PB  - Univerzitet u Nišu - Tehnološki fakultet, Leskovac
T2  - Zbornik radova Tehnološkog fakulteta, Leskovac
T1  - Sea buckthorn as potential constituent of functional food
T1  - Pasji trn - potencijalni sastojak funkcionalne hrane
IS  - 16
SP  - 193
EP  - 197
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1017
ER  - 
@article{
author = "Cupara, Snežana and Arsić, Ivana A. and Šobajić, Slađana and Đorđević, Sofija and Runjaić-Antić, Dušanka and Ristić, Mihailo and Psodorov, Đorđe",
year = "2007",
abstract = "Since nowadays the link between nutrition and health has been established, the industry of food and pharmaceuticals developed a new category- functional food. Medicinal plants became significant for production of functional food, because the biological activities. Sea buckthorn - Hippophae rhamnoides L., is a shrub with fruits that are false, soft and flashy berries. Fresh ripe fruits are commonly used as a rich source of vitamin C and B and fatty oil from fruits and seeds, which is a significant source of carotenoids, vitamins A, D, E and essential fatty acids (EFA). The aim of this paper is to estimate commercially available sample of sea buckthorn as potential constituent of functional food by quantification of EFA and total tocopherols content. The dominant components are oleic and linoleic acid (22,9% and 35,4%), while total tocopherols were 88,6mg/100g. So, tested oil sample could be used in functional food. ., Zbog potvrđene povezanosti ishrane i zdravlja, prehrambena i farmaceutska industrija su razvile novu kategoriju proizvoda - funkcionalnu hranu. Lekovite biljke, kao nosioci bioloških aktivnosti, postale su značajne u proizvodnji funkcionalne hrane. Pasji trn - Hippophae rhamnoides L. (Eleagnaceae) je listopadni žbun sa plodovima u obliku mesnate koštunice. Koristi se svež zreo plod bogat vitaminima B i C i masno ulje iz plodova i semena koje sadrži visok procenat karotenoida, vitamina A, D i E i esencijalnih masnih kiselina. Cilj rada je procena kvaliteta komercijalno dostupnog uzorka masnog ulja pasjeg trna kao potencijalne sirovine za funkcionalnu hranu. Određen je sadržaj esencijalnih masnih kiselina (EMK) i tokoferola. Rezultati su pokazali da su dominantne komponente oleinska i linolna kiselina zastupljene u količini od 22,9%, odnosno 35,4%, dok je količina ukupnih tokoferola 88,6 mg/100g. Zbog visokog sadržaja EMK i značajnog tokoferola, ovo ulje se može koristiti kao dodatak u proizvodnji funkcionalne hrane. .",
publisher = "Univerzitet u Nišu - Tehnološki fakultet, Leskovac",
journal = "Zbornik radova Tehnološkog fakulteta, Leskovac",
title = "Sea buckthorn as potential constituent of functional food, Pasji trn - potencijalni sastojak funkcionalne hrane",
number = "16",
pages = "193-197",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1017"
}
Cupara, S., Arsić, I. A., Šobajić, S., Đorđević, S., Runjaić-Antić, D., Ristić, M.,& Psodorov, Đ.. (2007). Sea buckthorn as potential constituent of functional food. in Zbornik radova Tehnološkog fakulteta, Leskovac
Univerzitet u Nišu - Tehnološki fakultet, Leskovac.(16), 193-197.
https://hdl.handle.net/21.15107/rcub_farfar_1017
Cupara S, Arsić IA, Šobajić S, Đorđević S, Runjaić-Antić D, Ristić M, Psodorov Đ. Sea buckthorn as potential constituent of functional food. in Zbornik radova Tehnološkog fakulteta, Leskovac. 2007;(16):193-197.
https://hdl.handle.net/21.15107/rcub_farfar_1017 .
Cupara, Snežana, Arsić, Ivana A., Šobajić, Slađana, Đorđević, Sofija, Runjaić-Antić, Dušanka, Ristić, Mihailo, Psodorov, Đorđe, "Sea buckthorn as potential constituent of functional food" in Zbornik radova Tehnološkog fakulteta, Leskovac, no. 16 (2007):193-197,
https://hdl.handle.net/21.15107/rcub_farfar_1017 .

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