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Veliki broj medicinski značajnih gljiva upotrebljava se za rezvijanje novih, funkcionalnih prehrambenih proizvoda koji sadrže bioaktivne komponente, u cilju povećanja njihove upotrebe i postizanja zdravstvenih efekata kod konzumenata..., A variety of medically significant mushrooms are used to develop new, functional food products containing bioactive components in order to increase their use and achieve health effects among consumers...

Predmet doktorske disertacije je analiza termalnih, hemijskih i funkcionalnih svojstava brašna od tropa jabuke (eng. Apple pomace flour - APF) proizvedenog u industrijskim uslovima, in vivo studija antidijabetogenog i antilipemičnog efekta APF i ispitivanje mogućnosti njegove primene u konditorskoj industriji. Trop od jabuke koji predstavlja ostatak posle ceđenja pri industrijskoj proizvodnji soka od jabuke sušen je u industrijskim uslovima. Korišćen je trop različitih sorti konvencionalno i organski gajenih jabuka. Trop je dehidratisan neposredno nakon odvajanja soka jabuke ceđenjem. Na temperaturi koja nije prelazila 55 °C, sadržaj vlage je sa 75 - 80 % za 4 - 6 sati snižen na vrednost od 4 - 8 %. Mlevenjem dehidratisanog tropa dobijeno je stabilno i trajno brašno čija je aktivnost vode u rasponu od 0,2 - 0,4. Zdravstvena, hemijska i mikrobiološka ispravnost proizvedenog brašna je potvrđena u skladu sa važećim pravilnicima. Uporedno su analizirana termalna, hemijska i funkcionalna svojstva pet uzoraka brašna od tropa jabuke i najsličnijeg komercijalno dostupnog proizvoda koji je na tržištu Sjedinjenih Američkih Država poznat kao Apple Egg (AE). U svim uzorcima APF i AE određen je sadržaj ukupnih ugljenih hidrata, dijetnih vlakana (DV), pektina i celuloze, mono- i disaharida (fruktoza, glukoza i saharoza), lipida, proteina i minerala. FT-IR spektri potvrdili su pretežno prisustvo lignoceluloznih vlakana u APF uzorcima. Sadržaj kalijuma, DV, ukupnih polifenolnih jedinjenja i flavonoida je mnogostruko viši nego u pšeničnom brašnu i brašnu najčešće korišćenih žita bez glutena kao što su kukuruzno, ovseno, pirinčano i heljdino. Antioksidativna aktivnost (AO) određena standardnim spektrofotometrijskim metodama (DPPH, ABTS) i elektrohemijskom metodom (HPMC) je takođe značajno viša. Identifikovana su i kvantifikovana pojedinačna polifenolna jedinjenja od kojih su najzastupljeniji hlorogena kiselina i dihidrokalkon florizin čiji je kardioprotektivni efekat poznat..., The subject of this doctoral dissertation is an analysis of thermal, chemical and functional properties of the apple pomace flour - APF, produced in industrial conditions, as well as in vivo study of the APF's antidiabetogenic and antilipemic effects and examining the opportunities for its application in the confectionery industry. Apple pomace, which remains as waste after the apples are squeezed during industrial juice production, was dried in industrial conditions. Pomace of different varieties of conventionally and organically grown apples was used. The pomace was dehydrated, immediately after the juice had been removed by squeezing. At a temperature not exceeding 55 oC, moisture content was decreased from 75 - 80 % to 4 - 8 % in 4 to 6 hours. The dehydrated pomace was milled, yielding stable and durable flour, with water activity of 0.2-0.4. Health, chemical and microbiological safety criteria for the produced flour were verified in line with the rulebooks in force. Thermal, chemical and functional properties of five apple pomace flours and the most similar commercially available product, known in the US market under the name Apple Egg (AE), were analysed and compared. Total hydrocarbon content, dietary fibres (DF), pectin and cellulose, mono- and di-saccharides (fructose, glucose and sucrose), lipid, protein and mineral content were determined in all APF and AE samples. FT-IR spectra confirmed the predominant presence of lignocellulosic fibres in APF samples. Potassium, DF, total polyphenolic and flavonoid content were several times higher than those of wheat flour and the flour from the most commonly used gluten-free grains, such as corn, oats, rice and buckwheat flour. Antioxidative activity determined using standard spectrophotometric methods (DPPH, ABTS) and electrochemical methods (HPMC) was also significantly higher. Individual polyphenolics were identified and quantified, of which chlorogenic acid and hydrochalcones phloretin, with their well-known card

Poslednjih godina postoji veliko interesovanje za razvoj novih nutraceutika i funkcionalne hrane na bazi gljiva. Gljive poseduju svojstvo da akumuliraju teške metale iz supstrata na kome rastu. U ovoj disertaciji ispitana je sposobnost rasta i akumulacije selena iz čvrstog supstrata i tečne podloge od strane C. versicolor medicinske gljive. Kao izvori selena upotrebljeni su neorganske soli, natrijum selenat i natrijum selenit i organski izvori u obliku selenskog kvasca (Sel-Plex®-a) i selenouree. Primenjene su koncentracije od 10 mg Se L-1 i 25 mg Se L-1 za gajenje u šaržnom bioreaktoru i 10 mg Se kg-1, 25 mg Se kg-1 i 50 mg Se kg-1 računato na suvu masu supstrata za gajenje na čvrstoj podlozi. Na osnovu dobijenih rezultata pokazano je da postoji srednja, negativna, statistički značajna korelacija (p≤0.05, r=-0.54), između sadržaja neorganskog selena i prinosa plodonosnih tela i veoma jaka, negativna, statistički značajna, (p≤0.05, r = -0.89) korelacija između sadržaja organskog selena u podlozi i prinosa plodonosnih tela. Koncentracija od 10 mg Se kg-1 suvog supstrata nije statistički značajno (p≤0.05) uticala na prinos gljive u poređenju sa kontrolnim uzorkom, bez obzira na izvor selena za obogaćenje supstrata. Međutim, dodatkom 50 mg Se kg-1 suvog supstrata u obliku Sel-Plex®-a, fruktifikacija je potpuno izostala, a primenom iste koncentracije selena dodatkom selenouree su dobijena plodonosna tela izmenjene morfologije. Optimalno vreme gajenja gljive od osam dana ustanovljeno je merenjem potrošnje glukoze (HPLC metodom) tokom rasta u tečnoj podlozi. Gljiva je rasla u obliku sferičnih peleta kada je tečna podloga obogaćena selenoureom. Gljiva je formirala ugruške dispergovanih filamenata kada je tečnoj podlozi dodat Sel-Plex®, rast gljive je bio potpuno raspršen kada je upotrebljen natrijum selenit, a oba oblika rasta otežavaju separaciju dobijene biomase od podloge. Analiza skenirajućom elektronskom mikroskopijom nije potvrdila prisustvo egzopolisaharida na površ, In recent years there has been great interest for the development of new nutraceuticals and functional foods based on mushrooms. Mushrooms are able to accumulate heavy metals from the growing substrate. In this dissertation, the ability of growth and accumulation of selenium from the solid substrate and liquid medium by C. versicolor medicinal mushrooms was analysed. As selenium sources inorganic salts such as sodium selenate and sodium selenite and organic sources in the form of selenium yeast Sel-Plex® and selenourea were used. Concentration that were applied were 10 mg Se L-1 and 25 mg Se L-1 for the cultivation in a batch bioreactor, and 10 mg Se kg-1, 25 mg Se kg-1 and 50 mg Se kg-1 based on the dry weight of the solid substrate for solid state cultivation. According to obtained results, there is a negative, medium and statistically significant correlation, (p≤0.05, r= -0.54) between the content of inorganic selenium and fruit body yield, and very strong, negative and statistically significant (p≤0.05, r = -0.89) correlation between the content of organic selenium in the growing substrate and biomass yield of the fruit body. Selenium concentration of 10 mg Se kg-1 of dry substrate did not statistically significantly (p≤0.05) affected mushroom yield compared to the control sample, regardless of the selenium source used for enrichment. However, after addition of 50 mg Se kg-1 in form of Sel-Plex®, there was no fructification at all, while the addition of the same selenium concentration using selenourea obtained fruiting bodies had altered morphology. The optimal eight day period for the submerged mushroom cultivation was established by measuring the glucose consumption (HPLC method) during mushroom growing in liquid culture. Mushrooms growing in a liquid medium enriched with selenourea formed spherical pellets. Mushroom formed clumps of dispersed filaments when Sel-Plex® was added to the liquid medium, growth was fully dispersed when sodium selenite was used, and

Likeri na bazi razliţitog lekovitog, aromatiţnog i zaţinskog bilja potiţu od nekadańnjih eliksira, koji su se tradicionalno upotrebljavali za dobrobit opńteg zdravstvenog stanja i jaţanje organizma. Iako se nijedno alkoholno piše ne moņe svrstati u funkcionalnu hranu, zbog prisustva biljnih komponenata, koje ispoljavanju ńirok spektar biolońkih aktivnosti, likeri na bazi lekovitog bilja se, svakako, odlikuju funkcionalnim karakterisitkama. Bioaktivne komponente, koje se ekstrahuju iz biljaka tokom procesa proizvodnje, i koje doprinose funkcionalnosti ovakvih piša, mogu pripadati razliţitim hemijskim grupama jedinjenja, pri ţemu treba izdvojiti polifenolna jedinjenja, komponente etarskog ulja, gorka i druga jedinjenja. U ovom radu, za dobijanje biljnih likera korińšeni su vodeno-etanolni ekstrakti dvanaest odabranih lekovitih, aromatiţnih i zaţinskih biljnih vrsta, koje se ţesto koriste u industriji alkoholnih piša, a to su: nana (Mentha piperita), ņalfija (Salvia officinalis), lavanda (Lavandula officinalis), anis (Pimpinella anisum), moraţ (Foeniculum vulgare), korijander (Coriandrum sativum), kiţica (Centaurium erythraea), lincura (Gentiana lutea) pelin (Artemisia absinthium), iva (Teucrium montanum), podubica (Teucrium chamaedrys) i podbel (Tussilago farfara). Navedene biljne vrste su, u ovom istraņivanju, podeljene na grupu biljaka bogatih gorkim materijama i grupu aromatiţnih i zaţinskih biljaka. Senzorno najprihvatljvija kombinacija ekstrakata navedenog bilja u pišu izabrana je primenom hedonskog testa, a sastojala se od ekstrakata iz grupe biljaka sa gorkim materijama i iz grupe aromatiţnih i zaţinskih biljnih vrsta u odnosu 1:3, uz dodatak vode, saharoze i ostalih potrebnih aditiva. Dobijeni liker je nazvan ―Biljni koktel (BK)‖. S obzirom na visoku kaloriţnost likera zbog prisustva znatne koliţine saharoze, ispitana je mogušnost zamene dela saharoze niskokaloriţnim zaslaŤivaţem prirodnog porekla, prahom steviol glikozida, koji se dobija iz biljke Stevia reba, Liqueurs, whose production is mainly based on the use of different medicinal, aromatic and culinary herbs, are the descendants of the former elixirs, traditionally used for the health benefits and body strengthening. Although alcoholic drinks cannot be classified as functional foods, due to the presence of biologically active plant components, herbal liqueurs can be considered to posses functional properties. The bioactive plant components, extracted during the production process, and contributing to the functionality of herbal drinks, belong to different groups of chemical compounds, such as polyphenolic compounds, components of essential oils, bitter compounds and others. In this study, new herbal liqueurs were obtained using water-ethanol extracts made of twelve medicinal, aromatic and culinary herbs, often used in alcoholic beverage industry, namely: Peppermint (Mentha piperita), Sage (Salvia officinalis), Lavender (Lavandula officinalis), Anise (Pimpinella anisum), Fennel (Foeniculum vulgare), Coriander (Coriandrum sativum), Centaury (Centaurium erythraea), Gentian (Gentiana lutea), Wormwood (Artemisia absinthium), Mountain Germander (Teucrium montanum), Wall Germander (Teucrium chamaedrys) and Coltsfoot (Tussilago farfara). Selected plants were divided into the group of plants with bitter components and the group of aromatic and culinary plant species. The most sensory acceptable combination of the selected plant extracts, was chosen using hedonic test. It consisted of the bitter plants and aromatic and culinary plants in the ratio of 1:3, with addition of water, sucrose and other necessary additives. Chosen combination was named the ―Herbal Cocktail (HC)‖. Furthermore, due to the presence of significant quantities of sucrose and generally high caloric value of liqueurs, the possibility of sucrose substitution with a low-calorie sweetener of natural origin, steviol glycoside, derived from the plant Stevia rebaudiana Bertoni, was investigated. Results, obtained

Arnica montana L. (Asteraceae) je višegodišnja planinska biljka čije se cvetne glavice (Arnicae flos) uglavnom koriste za spoljašnju upotrebu kod modrica i uganuća u fitofarmaceutskim preparatima kao što su masti, kreme i gelovi. Do pre par godina svetsko tržište pomenute sirovine je zadovoljavano isključivo iz spontanog resursa, ali su biljne populacije, zbog prekomernog sakupljanja, znatno degradirane, zbog čega je u većini evropskih zemalja stavljena zabrana za njeno dalje sakupljanje iz prirode. Obzirom da tražnja za ovom sirovinom na tržištu ne opada, kultivacija arnike se nameće kao jedino održivo rešenje zadovoljenja potreba farmaceutske industrije. Budući da A. montana (narodni naziv – arnika) nije autohtona biljna vrsta za područje Srbije, iako se spontano javlja u planinskim oblastima nekih susednih zemalja i Balkanskog poluostrva uopšte, cilj ovih istraživanja je bio da se iznađe tehnološko rešenje njivske proizvodnje na osnovu ispitivanja uticaja vremena zasnivanja, primene đubrenja i tipa sadnica. U istraživanju su pored cvetne glavice, kao glavne droge, posmatrani i podzemni organi arnike: rizom i koren, kao sporedne sirovine. Prva faza eksperimentalnog rada obuhvatila je trogodišnji tro-faktorijalni poljski ogled načina proizvodnje arnike, pri čemu su se kao faktori ispitivali: vreme zasnivanja useva (prolećna i jesenja sadnja), đubrenje (stajnjak i NPK) i način zasnivanja useva (iz semena i klonskom propagacijom – deobom bokora). U drugoj fazi eksperimenta, izvršena je karakterizacija sirovine u smislu njene brze identifikacije, hromatografskim tehnikama identifikovani su prisutni sekundarni metaboliti i određen njihov sadržaj u ispitivanim uzorcima i testirani su biološki efekti odabranih ekstrakata. Ispitivanja su vršena na ogledu postavljenom 2008. godine na lokalitetu Kaluđerskih bara (1008 m n.v.), na planini Tara, u krugu rasadnika Nacionalnog Parka „Tara“. Obzirom na to da arnika prvu vegetaciju provodi u fazi rozete sva merenja morfoloških pa, Arnica (Arnica montana L., Asteraceae) is a perennial mountain plant whose flower heads (Arnicae flos) are mainly used for topical treatment of bruises and sprains in phytopharmaceutical preparations such as ointments, creams and gels. Until few years ago, the world market demand for this raw material was almost exclusively covered from the spontaneous resources, but plant populations are, due to overcollecting, significantly degraded, what caused prohibition of its collection from the wild in most of European countries. Since the demand for this raw material on the market is constant rise, cultivation arnica is imposed as the only sustainable solution to meet the needs of the pharmaceutical industry. Since the A. montana plant specie is not native to the region of Serbia, although it occurs spontaneously in some mountain areas of neighboring countries and the Balkans in general, the aim of this study was to find a suitable technology solution of field cultivation based on the examination of induced various ecological factor effects. In this research, beside observations connected with flower heads, as the main drug, underground parts of arnica: rhizome and roots, were also studied as side products. The first phase of the experimental work included a three-year three-factorial field experiment in different modes of production, where as the factors examined: time of plantation establishment (spring and autumn planting), fertilization (manure and NPK) and methods of propagation (from seed and clonal propagation - division of the tuft). In the second phase of the experiment, characterization of the raw material was carried out in the terms of its rapid identification, qualitative evaluations based on the content of secondary metabolites and testing of biological effects of extracts obtained. Tests were performed on the field experiment conducted in 2008 at locality of Kaludjerske Bare (1008 m) on mountain Tara, in area of Nursery production department of the National P