Search

Mast jazavca ima ljekovita svojstva koja proizlaze iz načina ishrane jazavca. Životinjska mast podliježe oksidacijskom kvarenju tijekom proizvodnje, skladištenja i toplinske obrade. U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa (ekstrakt ružmarina, ekstrakt kadulje, alfa tokoferol, mješavina tokoferola) i sintetskog antioksidansa propil galata na promjenu oksidacijske stabilnosti masti jazavca. Oksidacijska stabilnost masti jazavca, sa i bez dodanog antioksidansa, ispitivana je primjenom testa održivosti na 98 °C. Rezultati testa prikazani su kao vrijednost peroksidnog broja nakon određenog vremena držanja uzorka pri temperaturi 98 °C. Rezultati istraživanja pokazuju da dodani antioksidansi uspješno stabiliziraju mast jazavca. Od prirodnih antioksidanasa veću antioksidacijsku aktivnost u masti jazavca ima ekstrakt ružmarina tip Oxy’Less CS. Postigao je veću efikasnost zaštite od oksidacije, u odnosu na druge ispitivane antioksidanse. Sintetski antioksidans propil galat uspješno je povećao stabilnost masti jazavca, ali je manje efikasan od ekstrakta ružmarina i mješavine tokoferola., Badger fat has healing properties resulting from badgers' diet. Animal fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural antioxidants (rosemary extract, sage extract, alpha-tocopherol, tocopherol blend) and synthetic antioxidant propyl gallate on the oxidative stability of badger fat. The oxidative stability of badger fat, with and without added antioxidant, was evaluated using the sustainability test at 98 °C. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 98 °C. The results of the study showed that applying antioxidants successfully stabilises badger fat. Among natural antioxidants, the rosemary extract type Oxy'Less CS demonstrated higher antioxidant activity in badger fat. Compared to Other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Although the synthetic antioxidant propyl gallate successfully increased the stability of badger fat, it was less efficient than rosemary extract and tocopherol blends., Das Dachsfett hat heilende Eigenschaften, die aus der Ernährung von Dachsen resultieren. Tierisches Fett unterliegt bei der Herstellung, Lagerung und Wärmebehandlung einer Oxidation. In dieser Studie wurde die Wirkung natürlicher Antioxidantien (Rosmarinextrakt, Salbei-Extrakt, Alpha-Tocopherol, Mischtocopherolen) und synthetischen Antioxidationsmittels Propylgallat auf die Oxidationsstabilität von Dachsfett untersucht. Die Oxidationsstabilität von Dachsfett, mit und ohne Zusatz von Antioxidationsmittel, wurde mit Hilfe des Nachhaltigkeitstests bei 98°C bewertet. Die Ergebnisse werden als Peroxidzahl-Wert ausgedrückt, nachdem die Proben eine bestimmte Zeit lang bei einer Temperatur von 98°C aufbewahrt wurden. Die Ergebnisse zeigten, dass die eingesetzten Antioxidantien das Dachsfett erfolgreich stabilisieren. Von den natürlichen Antioxidantien hat der Rosmarinextrakt vom Typ Oxy'Less CS eine höhere antioxidative Aktivität im Dachsfett. Es hat eine größere Wirksamkeit des Schutzes vor Oxidation im Vergleich zu anderen getesteten Antioxidantien erreicht. Das synthetische Antioxidationsmittel Propylgallat hat die Stabilität des Dachsfetts erfolgreich erhöht, aber weniger wirksam als Rosmarinextrakt und Tocopherol-Mischungen., La grasa de tejón tiene propiedades medicinales como el resultado de la dieta del tejón. La grasa animal está sujeta a la oxidación durante al producción, el almacenamiento y el tratamiento térmico. En este trabajo fue investigado el efecto de los antioxidantes naturales (el extracto de romero, el extracto de salvia, el alfatocoferol, la mezcla de tocoferoles) y del antioxidante sintético galato de propilo sobre la estabilidad oxidativa de la grasa de tejón. La estabilidad oxidativa de la grasa de tejón, con y sin antioxidante agregado, fue evaluada a través de la prueba de sostenibilidad a 98 °C. Los resultados de la prueba fueron mostrados como el índice de peróxido después de mantener la muestra por un tiempo a la temperatura de 98 °C. Los resultados muestran qu los antioxidantes añadidos estabilizan la grasa del tejón. Entre los antioxidantes naturales, la mayor actividad antioxidante en la grasa del tejón tiene el extracto de romero tipo Oxy’Less CS. Ha logrado una mayor eficiencia de la protección de la oxidación, en comparación con otros antioxidantes probados. El antioxidante sintético, el galato de propilo, ha aumentado la estabilidad de la grasa de tejón, pero fue menos eficaz que el extracto de romero y las mezclas de tocoferoles., Il grasso del tasso ha proprietà curative che derivano dal modo in cui l’animale viene alimentato. Il grasso animale è soggetto all’irrancidimento per ossidazione durante la produzione, l’immagazzinamento e il trattamento termico. In questo studio è stato esaminato l’impatto dell’aggiunta di antiossidanti naturali (estratto di rosmarino, estratto di salvia, alfa-tocoferolo, miscela di tocoferoli) e dell’antiossidante sintetico propile gallato sulla modificazione della stabilità ossidativa del grasso del tasso. La stabilità ossidativa del grasso del tasso, con e senza l’aggiunta d’antiossidanti, è stata esaminata mediante il test di sostenibilità a 98 °C. I risultati del test sono stati espressi come il valore del numero di perossidi dopo che il campione è stato tenuto per un certo tempo alla temperatura di 98° C. I risultati della ricerca hanno dimostrato che gli antiossidanti aggiunti stabilizzano efficacemente il grasso del tasso. Tra gli antiossidanti naturali, l’estratto di rosmarino tipo Oxy’Less CS ha fatto riscontrare una maggiore attività antiossidante. Esso ha garantito una protezione antiossidante superiore rispetto agli altri antiossidanti presi in esame. Anche l’antiossidante sintetico propile gallato ha aumentato la stabilità ossidativa del grasso del tasso, ma s’è dimostrato meno efficace dell’estratto di rosmarino e della miscela di tocoferoli.

In this study, two fast and efficient protocols for green synthesis of 3-substituted quinazolinones were perfomed. A synthesis of 2-methyl-3-substituted quinazolinones was performed in natural deep eutectic solvents, while 3-aryl quinazolinones were obtained by using microwave assisted synthesis. Benzoxazinone, which was used as an intermediate in the synthesis of 2-methyl-3-substituted quinazolinones, was prepared conventionally from anthranilic acid and acetic anhydride. In order to find the most appropriate synthetic path, twenty natural deep eutectic solvents were applied as a solvent in these syntheses. Choline chloride:urea (1 : 2) was found to be the most efficient solvent and was further used in the synthesis of 2-methyl quinazolinone derivatives (2–12). 3-Aryl quinazolinones (13–17), on the other hand, were synthesized in one-pot microwave-assisted reaction of anthranilic acid, different amines and trimethyl orthoformate. All compounds were synthesized in good to excellent yields, characterized by LC-MS/MS spectrometry and 1H- and 13C-NMR spectroscopy. This work is licensed under a Creative Commons Attribution 4.0 International License.

In this study, two fast and efficient protocols for green synthesis of 3-substituted quinazolinones were perfomed. A synthesis of 2-methyl-3-substituted quinazolinones was performed in natural deep eutectic solvents, while 3-aryl quinazolinones were obtained by using microwave assisted synthesis. Benzoxazinone, which was used as an intermediate in the synthesis of 2-methyl-3-substituted quinazolinones, was prepared conventionally from anthranilic acid and acetic anhydride. In order to find the most appropriate synthetic path, twenty natural deep eutectic solvents were applied as a solvent in these syntheses. Choline chloride:urea (1 : 2) was found to be the most efficient solvent and was further used in the synthesis of 2-methyl quinazolinone derivatives (2–12). 3-Aryl quinazolinones (13–17), on the other hand, were synthesized in one-pot microwave-assisted reaction of anthranilic acid, different amines and trimethyl orthoformate. All compounds were synthesized in good to excellent yields, characterized by LC-MS/MS spectrometry and 1H- and 13C-NMR spectroscopy. This work is licensed under a Creative Commons Attribution 4.0 International License.

Reološka mjerenja su vrlo važna u prehrambenoj industriji kao sredstvo za fizičku karakterizaciju sirovine prije prerade, za poluproizvode tijekom proizvodnje i za gotovu hranu. U ovom radu istraživan je utjecaj sastojaka i procesnih parametara homogenizacije na reološka svojstva salatne majoneze s kašom banane. Za izradu salatne majoneze korištene su različite vrste biljnih ulja: suncokretovo ulje, bučino ulje i rižino ulje. Mehanički proces homogenizacije salatne majoneze proveden je pri sobnoj temperaturi. Salatna majoneza sa 65 % uljnom fazom izrađena je po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena. Mjerenja reoloških svojstava provedena su na rotacijskom viskozimetru s koncentričnim cilindrima, pri temperaturama 25 °C i 10 °C. Iz dobivenih podataka izračunati su reološki parametri: prividna viskoznost, koeficijent konzistencije i indeks tečenja. Rezultati istraživanja pokazuju da osnovni sastojci utječu na reološka svojstva salatne majoneze s kašom banane. Porastom brzine rotora i vremena trajanja procesa homogenizacije mijenjaju se reološka svojstva salatne majoneze., Rheological measurements are an important food industry tool used in the physical characterisation of raw materials prior to processing, as well as in the manufacturing of intermediate and final food products. This paper researches the effect of ingredients and processing parameters during homogenisation on rheological properties of salad mayonnaise with banana purée. Salad mayonnaise was prepared using various vegetable oils: sunflower, pumpkin seed and rice bran oil. The mechanical process of salad mayonnaise homogenisation was carried out at room temperature. The durability of salad mayonnaise in which oil phase amounted to 65 % was limited because it was prepared following the traditional recipe with no added preservatives. The rheological properties were measured using a rotating viscometer consisting of concentric cylinders, at 25 °C and 10 °C. The obtained results served as a basis for calculating rheological parameters: apparent viscosity, consistency coefficient and flow index. Research results demonstrated that basic ingredients affected the rheological properties of salad mayonnaise with banana purée. Greater rotor speed and longer homogenisation altered the rheological properties of salad mayonnaise., Rheologische Messungen in der Lebensmittelindustrie sind bedeutende Verfahren für die physische Charakterisierung von Rohstoffen vor der Behandlung, für Halbprodukte während des Herstellungsverfahrens und für Fertigprodukte. In dieser Arbeit wurden die Auswirkungen des Eigelbs, der Milchkomponente, der Kohlenhydratsorte, der Rotorgeschwindigkeit und der Homogenisierungszeit auf die rheologischen Eigenschaften der Salatmayonnaise mit Bananenbrei untersucht. Für die Herstellung von Salatmayonnaise wurden diverse Pflanzenölsorten verwendet: Sonnenblumenöl, Kürbiskernöl und Reisöl. Das mechanische Verfahren der Homogenisierung der Salatmayonnaise wurde bei 10 000 o/min während 3 Minuten bei Raumtemperatur durchgeführt. Die Salatmayonnaise mit 65 % Öl wird nach traditioneller Rezeptur ohne Zugabe von Konservierungsstoffen hergestellt, wodurch die Haltbarkeit des Produkt eingeschränkt ist. Die Messungen der theologischen Eigenschaften wurden in einem Rotationsviskosimeter mit konzentrischen Zylindern, bei Temperaturen von 25 °C und 10 °C durchgeführt. Aus den gewonnenen Parametern wurden die rheologischen Parameter errechnet: Scheinviskosität, Konzistenzkoeffizient und Fließindex. Die Ergebnisse der Untersuchung zeigen, dass die Milchkomponente, das Eigelb und die Kohlenhydratsorte die rheologischen Eigenschaften der Salatmayonnaise mit Bananenbrei beeinflussen. Mit Steigerung der Rotorgeschwindigkeit und der Dauer des Homogenisierungsprozesses ändern sich die rheologischen Eigenschaften der Salatmayonnaise., Le misurazioni reologiche sono molto importanti nell’industria alimentare come strumento per la caratterizzazione fisica delle materie prime prima della loro lavorazione, per i semilavorati nel corso della produzione e per i prodotti alimentali finiti. Questa ricerca ha studiato l’impatto del tuorlo dell’uovo, dei componenti del latte, dei vari tipi di carboidrati, della velocità del rotore e del tempo dell’omogeneizzazione sulle proprietà reologiche della maionese da insalata con purea di banana. Per la produzione della maionese da insalata sono state impiegate diverse tipologie di oli vegetali: olio di semi di girasole, olio di semi di zucca e olio di riso. Il processo meccanico di omogeneizzazione della maionese da insalata s’è svolto a temperatura ambiente a 10.000 °/min e nel tempo di 3 minuti. La maionese da insalata con il 65 % di fase oleosa è stata prodotta in base a una ricetta tradizionale che non prevede l’aggiunta di conservanti, da cui discende che la durata del prodotto è limitata. Le misurazioni delle proprietà reologiche sono state eseguite su un rotoviscosimetro a cilindri concentrici alle temperature di 25 °C e 10 °C. Dai dati ottenuti sono stati calcolati i seguenti parametri reologici: viscosità apparente, coefficiente di consistenza e indice di fluidità. I risultati della ricerca mostrano che i componenti del latte, il tuorlo dell’uovo e i vari tipi di carboidrati incidono eccome sulle proprietà reologiche della maionese da insalata con purea di banana. Con l’aumento della velocità del rotore e del tempo di durata del processo di omogeneizzazione, mutano anche le proprietà reologiche della maionese da insalata., Las medidas reológicas son muy importantes en la industria alimentaria como un medio para la caracterización física de la materia prima antes del procesamiento, para los semiproductos durante la producción y para la comida preparada. En este trabajo fue investigada la influencia de los ingredientes y de los parámetros del proceso de la homogeneización sobre las características reológicas de la mayonesa de ensalada con puré de plátano. Para la preparación de la mayonesa de ensalada fueron usados diferentes tipos de aceites vegetales: el aceite de girasol, el aceite de semillas de calabaza y el aceite de arroz. El proceso mecánico de la homogeneización de la mayonesa de ensalada fue realizado a la temperatura ambiente. La mayonesa de ensalada con la fase dispersa de 65 % fue hecha según la receta tradicional sin conservante añadido, lo que limita la durabilidad del producto. Las mediciones reológicas fueron hechas en el viscosímetro rotacional de cilindros concéntricos, bajo las temperaturas de 25 °C y de 10 °C. De los resultados obtenidos fueron calculados los parámetros reológicos: la viscosidad aparente, el coeficiente de coherencia y el índice de flujo. Los resultados de la investigación muestran que los ingredientes básicos influyen sobre las características reológicas de la mayones de ensalada con puré de plátano. Al aumentar la velocidad de los cilindros y el tiempo de duración del proceso de la homogeneización, cambian las características de la mayonesa de ensalada.

Numerous parameters affect the quality of honey from different beehive types (Albert – Žindaršić AŽ, Langstroth – Roott LR i Dadant – Blatt DB), i.e. the material of beehives are made of, the origin of queen bees (natural and selected), etc. Our research focuses on the influence of the botanic origin of honey plants (Tilia sp. L. (lime), Amorpha fructirosa L. (desert false indigo), Helianthus annuus L. (sunflower), Brassica napus subsp. olifera DC. (oil beet) and Robina pseudoacacia L. (acacia)) on the quality of honey. The physical and chemical analyses of honey (N=133) (water %, water insoluble compounds %, acidity level, mmol of acid per kg, electrical conductivity, mS/cm, reducing sugar %, sucrose %, HMF, mg/kg, and diastasic number) were conducted by Harmonised methods of the European Honey. The pollen analysis was conducted by Harmonised methods of melissopalynology. The pollen analysis indicates that the botanic origin has had a statistically significant influence (P<0.001) on the quality of all investigated characteristics of honey, except on the share of the non–dissolving substances (P=0.088). The research was conducted in the Vukovar-Srijem County, the Republic of Croatia. All bees used in this research belong to the Carniolan honey bee (Apis mellifera carnica), the European bee species.

Our research was aimed at determining the extent to which different types of beehives and the origin of queen-bees influence the quality of honey. We used three different types of hives that are most frequently used in beekeeping in Croatia. In each group there were 20 hives with queens of different origin, 10 natural queens, and 10 queens selected for honey production. All hives used were in the same location. Based on the investigation of the influence of different types of hives (AŽ, DB and LR) and queens (natural and selected) we could conclude the following. Hive types had a statistically significant (P<0.05) influence on the degree of acidity in honey (mmol acid/kg). The queen origin had a statistically significant (P<0.05) influence on the activity of diastase. The interaction of investigated factors (hive types and queen origin) had an influence on the activity of diastase (P<0.001), the water insoluble content (P<0.01) and the thermal conductivity of honey (P<0.05). This paper also indicates that the anthropogenic (or human) factor, i.e. the creation of selected queen bees, can cause biological reactions, i.e. changes in the metabolism of individuals, different from reactions of individuals raised in nature., Naša istraživanja imala su za cilj utvrditi u kojoj mjeri različiti tipovi košnica i podrijetlo matica utječu na kakvoću meda. U istraživanjima koristili smo tri različita tipa košnica koja se najčešće koriste u Hrvatskoj. U svakoj skupini određenog tipa bilo je dvadeset košnica različitog podrijetla matica, 10 prirodnih i 10 selekcioniranih za proizvodnju meda. Istraživanja o utjecaju različitih tipova košnica (AŽ, DB, LR) i podrijetla matica (prirodne i selekcionirane) dala su sljedeće rezultate. Tipovi košnica imali su statistički značajan (P<0,05) utjecaj na stupanj kiselosti meda (mmol acid/kg). Podrijetlo matica imalo je statistički značajan (P<0,05) utjecaj na aktivnost dijastaze. Interakcija istraživanih čimbenika (tipova košnica i podrijetla matica) imali su utjecaj na aktivnost dijastaze (P<0,001), sadržaj tvari netopljivih u vodi (P<0,01) i toplinsku provodljivost meda (P<0,05). I ovaj rad je ukazao da antropogeni (ljudski) čimbenik (stvaranje selekcioniranih matica) može izazvati biološke reakcije (promjene u metabolizmu jedinki) različite od reakcija jedinki uzgojenih u prirodi.

Our research was aimed at determining the extent to which different types of beehives and the origin of queen-bees influence the quality of honey. We used three different types of hives that are most frequently used in beekeeping in Croatia. In each group there were 20 hives with queens of different origin, 10 natural queens, and 10 queens selected for honey production. All hives used were in the same location. Based on the investigation of the influence of different types of hives (AŽ, DB and LR) and queens (natural and selected) we could conclude the following. Hive types had a statistically significant (P<0.05) influence on the degree of acidity in honey (mmol acid/kg). The queen origin had a statistically significant (P<0.05) influence on the activity of diastase. The interaction of investigated factors (hive types and queen origin) had an influence on the activity of diastase (P<0.001), the water insoluble content (P<0.01) and the thermal conductivity of honey (P<0.05). This paper also indicates that the anthropogenic (or human) factor, i.e. the creation of selected queen bees, can cause biological reactions, i.e. changes in the metabolism of individuals, different from reactions of individuals raised in nature., Naša istraživanja imala su za cilj utvrditi u kojoj mjeri različiti tipovi košnica i podrijetlo matica utječu na kakvoću meda. U istraživanjima koristili smo tri različita tipa košnica koja se najčešće koriste u Hrvatskoj. U svakoj skupini određenog tipa bilo je dvadeset košnica različitog podrijetla matica, 10 prirodnih i 10 selekcioniranih za proizvodnju meda. Istraživanja o utjecaju različitih tipova košnica (AŽ, DB, LR) i podrijetla matica (prirodne i selekcionirane) dala su sljedeće rezultate. Tipovi košnica imali su statistički značajan (P<0,05) utjecaj na stupanj kiselosti meda (mmol acid/kg). Podrijetlo matica imalo je statistički značajan (P<0,05) utjecaj na aktivnost dijastaze. Interakcija istraživanih čimbenika (tipova košnica i podrijetla matica) imali su utjecaj na aktivnost dijastaze (P<0,001), sadržaj tvari netopljivih u vodi (P<0,01) i toplinsku provodljivost meda (P<0,05). I ovaj rad je ukazao da antropogeni (ljudski) čimbenik (stvaranje selekcioniranih matica) može izazvati biološke reakcije (promjene u metabolizmu jedinki) različite od reakcija jedinki uzgojenih u prirodi.