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Some of the specific characteristics of quince fruits, such as the high content of pectin substances and relatively low content of fermentable sugars, lead to certain challenges during alcoholic fermentation. The aim of this research was to evaluate the effect of quince variety on fermentation dynamics, alcohol yield and chemical composition of produced spirits. Nine quince varieties grown at the experimental field "Radmilovac" (University of Belgrade - Faculty of Agriculture), were used in this study: Vranjska (SRB), Leskovačka (SRB), Morava (SRB), Pazardžijska (BLG), Hemus (BLG), Asenica (BLG), Portugal (POR), Triumph (BLG) and Rea's Mammoth (USA). The investigation was carried out in 2018. Soluble solids content in quince fruits was in the range from 12.90% (Pazardžijska) to 16.80% (Morava). Total sugars and total acids expressed as malic acid were in the range from 6.74 % and 0.53% w/w (Pazardžijska) to 9.76 % and 1.27% w/w (Morava), respectively. The highest alcohol content had spirits made from quince varieties Leskovačka and Asenica (9.88 litres of 40% vol. alcohol from 100kg of fruit), while the lowest alcohol content had spirit made from variety Rea's Mammoth (7.20 litres of 40% vol. alcohol from 100 kg of fruit). All spirit samples had methanol content (up to 1350 g/hl, calculated at 100% of alcohol) and other quality parameters in accordance with the legal regulations.

In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacing wheat with porcino flour (5–30%) was a good way to reduce energetic value and the content of carbohydrate and gluten, and increase the content of protein, ash, tannins and cellulose. The results showed the water absorption, extensibility, dough development time and extensibility were strong positive statistically significant correlated with cellulose, tannins and ash content (r ≥ 0.88). Based on Cluster analysis the maximum content of 446.54 μg/g of tannins, 5.06 g/100 g of cellulose and 1.69 g/100 g of ash would be quantities which disrupt the mentioned dough rheology properties. The protein content was positively correlated to water absorption and dough development time, indicating the importance of proteins, and not gluten, in the investigated dough rheology. Amylograph data were not statistically significant correlated by any chemical components suggesting the starch gelatinization process has was not been affected by the change in the chemical composition caused by the replacement of wheat flour with porcino flour in the examined ratio. © 2022 Elsevier Inc.

The aim of the presented work was to evaluate polar and non-polar extracts and fatty oil, isolated from pumpkin fruit (Cucurbita pepo L.), as a potential food supplements or raw material for cosmetic and pharmaceutical preparations. The extracts were isolated from the pumpkin peel, mesocarp and pulp and fatty oil from the seeds. The highest yield of total extractive matter and highest β-carotene content was determined in peel extracts at concentrations of 5.45 g/100gf.p.m and 136.22 μgg−1f.p.m, respectively. The presence of phenolic acids, flavonoids and carotenoids in polar and non-polar extracts was confirmed by UHPLC-DAD-ESI-MS and HPLC-DAD analysis, respectively. The yield of fatty oil in the seeds was 34.53%, while TLC and HPLC analysis showed the highest percentage of triglycerides (99.3%) and methyl esters (99.7%) in fatty oil and fatty acids methyl esters, respectively. Non-polar extracts of peel showed the highest antioxidant activity estimated by DPPH test (EC50 = 0.041 mgcm−3), fully comparable to activity of synthetic BHT antioxidant (EC50 = 0.021 mgcm−3). High linear correlation factor (0.9969) of EC50 values on β-carotene concentration suggests that β-carotene is the most responsible for significant antioxidant activity of non-polar extracts. Investigated isolates showed no antimicrobial activity against Lt. monocytogenes, St. aureus, E. coli, P. vulgaris, C. albicans, P. aeruginosa, B. cereus, K. pneumoniae and B. luteus under the examined conditions. Bearing in mind the results presented, the C. pepo isolates can be used as an alternative to synthetic antioxidants and a rich source of phytochemicals in food and pharmaceutical industry.

This research aimed to analyse the chemical composition, as well as the antimicrobial and antioxidative abilities of the Satureja montana L. essential oil. Essential oils were obtained from raw pla...

An ethnobotanical survey of the traditional use of the wild raspberry (Rubus ideaus) was conducted on nine sites in the regions of southwest (SWS) and southeast (SES) Serbia. The regions studied belong to mountainous rural areas in Serbia, mainly populated by Serbian people of the Orthodox faith. In total, 93 respondents were interviewed about the medicinal, food and cosmetic uses of the wild raspberry. In terms of plant parts in traditional use, the leaf and fruit are known to be used frequently. The dry leaf is more commonly used in the SES (78%) than in the SWS (25%) region. In the SWS region, the most frequent use of the wild raspberry leaf is linked to gastrointestinal disorders and prostate inflammation. In the SES region, the leaves are mostly used for the prevention and healing of gynecological disorders during both pregnancy and lactation. The local population of the SWS region uses the fruits mainly for the preparation of syrup juice (92%), fruit preserves (42%) and in desserts (62%), while in the SES area the fruits are most frequently used for the preparation of nonalcoholic (97.4%) and alcoholic beverages (35.9%). Our results provide some novel information on the use of the wild raspberry in Serbia and in the Balkans, such as for the treatment of prostate inflammation, use during breastfeeding and to alleviate inflammation of the eyes.

The enological potential of two previously characterized indigenous yeast isolates

Basil (Ocimum basilicum L.) is an aromatic plant, well known for its characteristic scent and healing properties, which has a wide application, from cooking to alternative medicine. The objective of this work was to evaluate the chemical composition, antimicrobial and antioxidant activity of basil essential oil obtained by hydrodistillation, microwave-assisted hydrodistillation and solvent-free microwave-assisted hydrodistillation. Gas chromatography analysis showed that the main components present in all three essential oils were linalool (30.3-58.2%) and epi-a-cadinol (5.6-7.3%). The distillation method mainly affected the content of terpenes, and aromatic compounds. The essential oils expressed good antimicrobial activity, most effective against Escherichia coli ATCC 25922, while the Pseudomonas aeruginosa ATCC 27853 was the most resistant strain. Good antioxidant activity was established after 120 min of incubation for all obtained essential oils with a significant difference regarding the applied distillation method. The results showed a great influence of the distillation method on the chemical composition, detected compounds, as well as antioxidant potential and antimicrobial activity of basil essential oils. The use of microwave assisted hydrodistillation has shown a significant difference in oil yield, energy consumption and environmental impact, which makes it a more suitable distillation process compared to conventional hydrodistillation.

In this study, the composition and the antioxidant and antimicrobial activity of free and bound phenolics from Urtica dioica L. seeds were studied. The composition of phenolics was determined by isocratic and gradient HPLC methods, and the antioxidant activity by determining DPPH scavenging capacity, reducing the power and FRAP value. The antimicrobial activity was tested by using the discdiffusion method. The content of free phenolics was higher (6000.71 µg gallic acid equivalent per g dry seeds mass) than the content of bound phenolics (2801.16 µg g-1). The extract of free phenolics had a higher FRAP value than the bound, while the bound phenolics had a better DPPH scavenging capacity and the reducing power. Eighteen phenolics have been detected in the free phenolic extract, among which kaempferol 3-O-rutinoside-7-O-rhamnoside was the most abundant (428.55 µg g-1), while ten phenolics have been detected in the bound phenolic extract, among which monocaffeoyl-meso-tartaric acid (406.83 µg g-1) was the most abundant. Both of the extracts have shown a good inhibitory effect on Bacillus cereus ATCC 11778 and Klebsiella pneumoniae ATTC 700603. The study showed that nettle seeds are a good source of natural antioxidants and antimicrobials for potential use in the food and pharmaceutical industry.

In order to compare different kinds of corn flour (white, yellow and degerminated yellow corn flour) with wheat flour, this paper investigates the content of free phenolics, minerals and phenolic a...

The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180°C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.

The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famata. After the initial screening of fermentative performances, microfermentation was performed in a sterile grape must. Produced samples were analyzed using the HPLC technique. All isolates showed an ability to grow at lower temperatures, good tolerance to 7% ethanol and 300 ppm of SO2. C. famata isolates WB-1, WB-2 and W-5 had similar fermentation performance, but WB-1 isolate was chosen for validation at a laboratory-scale level according to a pleasant, fruity aroma, highest fermentative vigor and power, good organic acid profile and the highest level of ethanol and glycerol produced in micro-vinification experiments. Good enological performance of selected C. famata WB-1 isolate is confirmed by higher level of glycerol, lower level of ethanol and acetic acid in wine samples produced in pure and sequential fermentation, when compared to the control sample. Throughout the selection of C. famata yeasts with good enological potential, this work gives a contribution in the area of precision enology, aiming to find a perfect match between non-exploited yeasts and “autochthonous” grape cultivar Prokupac.

The content, antioxidant activity and composition of free and bound phenolics from chia seeds were investigated. The free phenolics were extracted by using ethanol and methanol of analytical purity, 70% v/v ethanol and by 70% v/v methanol. The bound phenolics were extracted from seeds after alkaline hydrolysis was done. The phenolics content obtained by aqueous-alcoholic solutions was higher than the content obtained by using the pure alcoholic solution (for 20.8% by 70% methanol and 41.2% by 70% ethanol). The content of bound phenolics was 932 μg g

Bacillus sp.-based microbial formulations have found wide application in many fields: from pharmacy and medicine to environmental protection and agriculture due to the ability of this species to produce various metabolites and to form endospores. Recently, these products have gained popularity as biopesticidal and phytostimulatory agents, which are a „green“ alternative to overused agrochemicals. In order to obtain a high-quality and long-lasting product with desired characteristics, it is necessary to optimize the production process at each stage, which implies coordinating the microbial species, the type and the conditions of microbial cultivation along with formulation technologies. This paper provides a concise overview of the most important findings in this area, regarding characteristics of microbial formulations and specific criteria that need to be met when such a product is formulated. It should serve as a beginning point for everyone starting new research, not just in the field of biofertilization and biological control of plant diseases, but generally in the field of biochemical engineering. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 43004]

Aronia (Aronia melanocarpa) leaves at the end of harvest season (in the leaves senescence vegetative stage), when it represents an agricultural waste material, have been extracted under different conditions in order to assess potential of this plant material in valuable bioactive compounds recovering. Response surface methodology was used in screening of the most important parameters effecting extraction (ethanol concentration, extraction time and solvomodule), as well as for mathematical modeling and process optimization. The optimal extraction conditions (ethanol concentration of 49.18%, extraction time of 75.26 min and solvomodule of 0.19 g/mL) that simultaneously maximize extractive matter yield and total phenolic content, minimizing the EC50 value, were proposed by desirability function approach. Finally, in further assessment of aronia agricultural waste as a potential source of bioactive compounds, the extract obtained under proposed optimal conditions was analyzed by UHPLC-MS, while the content of macro- and microelements was determined by ICP-OES technique.

Optimization of chokeberry (Aronia melanocarpa) microwave-assisted extraction (MAE) with different microwave power (300, 450, 600 W), ethanol concentration (25, 50, 75 %) and extraction time (5, 10, 15 min) were analyzed using response surface methodology (RSM). The predicted maximum extractive substances yield (ESY) of 19.2 g/100 g of the fresh plant material was obtained at the optimal condition (525 W, 62.5%, 15 min), while 20.1 g /100 g of the fresh plant material was obtained from laboratory experiments. The most effective process parameter was extraction time. In order to rationalize the production and minimize costs, optimal economic conditions have been proposed, so the extraction parameters were set as follows: 417.5 W, 43.03%, 11.2 min. Under these conditions, the model predicts the ESY of 16.95 g/100 g of the fresh plant material which means that it is possible to obtain 88% of the maximum predicted ESY, but with a significantly reduced price per unit of the final product. The experimental values under optimal conditions agreed with those predicted within a 95% confidence interval, thus indicating the suitability of RSM in optimizing MAE of chokeberry.

The effects of the addition of aromatic herbs on the kinetics of alcoholic fermentation, as well as phenolic composition, antioxidant and antimicrobial activity of Plovdina red wine were studied. Aromatic herbs: anise seeds (Pimpinella anisum L.), cinna­mon bark (Cinnamomum zeylanicum), wormwood leaf (Artemisia absinthium) and licorice root (Glycyrrhiza glabra) were added to Plovdina pomace at the beginning of fermentation. It was observed that the content of total phenolic compounds and flavonoids increased with the addition of aromatic herbs. The highest antioxidant activity was found in Plovdina wine with cinnamon (EC50=0.023±0.001 mg/ml), where as Plovdina control wine (EC50=0.067±0.0006 mg/ml) had the lowest antioxidant activity. All analysed wine samples expressed the antimicrobial activity against G (+) bacteria Bacilussubtilis. However, they did not showany activity against Gram(-) bacteria: Escherichia coli, Salmonella typhimurium or, Candida albicans yeast. Non-flavonoid compounds (benzoic acid and cinnamic acid derivatives), as well as flavonoids (flavan-3-ols, flavonols, flavanones and anthocyanins) were all identified by means of HPLC-DAD analysis.

The effects of ultrasound power and frequency on the yield of total extractive substances (TES), total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity (AOA) of fresh houseleek leaves extracts obtained by direct ultrasound-assisted extraction (DUAE) were studied. Preliminary extraction of plant material was performed using methanol, acetone and 2-propanol by Soxhlet extraction. It was found that maximum TES yield could be obtained by methanol extraction (2.91±0.02), followed by acetone and 2-propanol with a TES yield of 2.32±0.01 and 2.01±0.03 g per 100 g of fresh plant material, respectively. In the fresh houseleek leaves extracts obtained by DUAE and methanol as the chosen solvent, TPC, TFC and AOA were in the ranges of: 40.5–85.9 mg gallic acid/g dry extract, 12.7–19.3 mg rutin/g dry extract and 24.6–108.2μg/ml, respectively. The results showed that the increase in the ultrasound power and extraction time have positive and significant (p < 0.05) effects on the TPC, TFC and AOA, while the increase in the ultrasound frequency leads to a decrease in the TPC, TFC and AOA of the extracts. A chromatographic analysis of crude extract identified the following: kaempferol 3-O-(6’’-O-malonylglucoside)- 7-O-glucosyde, kaempferol 3-O-glucoside-7-O-rhamnoside, luteolin 5-O-(6’’-O-malonylglucoside), kaempferol 3-O-(6’’-O-acetylglucoside)-7-O-rhamnoside, genkwanin 5-O-glucoside, luteolin 5-O-(6’’-O-malonylglucoside), kaempferol 3-O-(6’’-O-malonylglucoside), kaempferol 3-O-rhamnoside, quercetin, genkwanin 4’-O-glucoside and hyperoside. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 172047]

Celery, parsnip and black radish are edible root vegetables suitable for different salads. Fatty acids and acylglycerols are usually minor components of most foods, but in the human diet some of them, such as omega-3 and omega-6 fatty acids, are important for the growth, reproduction, good health, and prevention of cardiovascular disease. Therefore, identifying and comparing of the lipid composition of celery, parsnip and black radish root may have importance in choosing the root and predicting a nutritional and health value of food products. In this paper, the lipid content and fatty acids and acylglycerols composition in celery, parsnips and black radish roots were investigated and compared. The results indicate that the parsnip roots had the slightly higher lipid content (0.077 g kg-1) than celery and black radish roots (0.036 and 0.037 g kg-1, respectively). The lipids in celery and black radish roots had the highest content of free fatty acids (5.46 and 4.25 g kg-1), while the parsnip roots had the highest content of triacylglycerols (4.54 g kg-1). In the case of fatty acids, in the lipids found in celery and parsnip roots, linoleic acid was the most abundant (31.03 and 59.22%, respectively), and in the lipids of black radish roots, linolenic acid (55.71%) had the greatest value.

The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.

The objective of this study was to investigate the growth kinetics of Bacillus subtilis NCIM 2063 under different cultivation conditions. For that purpose, the growth medium was supplemented with different glucose concentrations and exposed to different values of the oxygen transfer rate (OTR). As a result, it was found that the biomass yield, the specific growth rate and generation time were affected by the change of cultivation conditions and the composition of the nutrient medium. It was confirmed that glucose is readily available substrate that enhances the cultivation in the concentration range of 5-15 g/L. Also, it was proved that the restriction of available oxygen lowers the biomass yield and slows down the replication of bacteria. The maximum biomass concentration was achieved in the medium with 10 g/L of glucose and the OTR value of 10 mol/m³ h, when the specific growth rate and generation time were 0.273 h-1 and 2.54 h, respectively. Such biomass yield can be achieved in only 24 h, which is also economically acceptable. Therefore, the growth conditions optimized in this experiment are recommended as optimized values for further research, and can be used for economically sustainable and efficient cultivation of B. subtilis NCIM 2063.

The content, antioxidant activity and composition of free and bound phenolics from chia seeds were investigated. The free phenolics were extracted by using ethanol and methanol of analytical purity, 70% v/v ethanol and by 70% v/v methanol. The bound phenolics were extracted from seeds after alkaline hydrolysis was done. The phenolics content obtained by aqueous-alcoholic solutions was higher than the content obtained by using the pure alcoholic solution (for 20.8% by 70% methanol and 41.2% by 70% ethanol). The content of bound phenolics was 932 μg g−1. Among the identified phenolic compounds the apigenin 4'-O-glucoside was the most abundant, and among the acids, a rosmarinic was the most abundant in free phenolic extract and caffeic acid in bound. The correlation coefficients indicated the DPPH method and reducing power were more suitable for assessing the antioxidant activity than the FRAP method.

Modern viticulture requires the replacement of hazardous agrochemicals with eco-friendly, bio-based products such as microbial preparations that enhance grape and wine quality while protecting the grapevine from pest and disease attacks. This study investigated the effects of a commercially available Bacillusbased preparation on the volatile and sensory properties of wines made from Vitis vinifera, cv. Prokupac grapes. Three different concentrations of preparation based on Bacillus subtilis Ch-13 were applied to grapevines two weeks prior to harvest. The total soluble solids in the grapes was affected by the application of B. subtilis Ch-1 and the alcohol content of the wine made from these grapes was greater. Wines made from the B. subtilis Ch-13-treated grapes showed an average increase in total phenolic compounds of about 27%, compared to the wine made from the untreated control grapes. The colour intensity of wines from the treated grapes, independently of the concentration, was higher by more than 30% than for the wine from the control grape sample. The B. subtilis Ch-13 treatment also affected the content of 3-methyl-1-butanol, ethyl decanoate and ethyl octanoate in the wine, at about 35%, 40% and 20%, respectively. The latter compounds are responsible for floral and fruity aromas. Generally, wines made from the treated grapes showed similar sensorial characteristics but scored better overall than the control. Principal component analysis showed a clear differentiation between wine made from the control and that from the B. subtilis Ch-13-treated grapes. The results suggest that the application of B. subtilis Ch-13 to grapevines two weeks prior to harvest has a positive effect on wine quality.

Summary The porcino is good source of phenolics and has been used to enrich wheat flour. The antioxidant activity and the content and composition of free and bound phenolic acids in the dough of wheat and porcino flour mixture (70:30 w/w) were investigated. The free form in the amount of 1305.76 μg g−1 was the main part of the phenolic content in the flour mixture. By dough mixing, the content of free phenolics increased by approximately 70%. Further thermal processing decreased the content of both forms of phenolics compared to dough after mixing, but the content of free phenolics of 1764.24 μg g−1 is still higher than in the flour mixture. The stability of the detected phenolic acids during mixing and thermal processing depended on whether they were in free or bound form. After thermal processing, the total content of detected phenolic acids was 683.31 μg g−1, indicating that approximately 87% of the total content of phenolic acids detected in flour mixture was retained.

Total phenolic (TPC), flavonoid (TFC) content and antioxidant activity (AOA) of Solanum retroflexum fruit extracts obtained by conventional extraction with different aqueous ethanol solution (25, 50, 75% v/v), temperatures (20, 40, 60 A degrees C) and extraction time (15, 30 and 45 min) were investigated. The extract obtained by 75% aqueous ethanol at 60 A degrees C after 45 min shows the highest AOA determined by DPPH (EC50 = 60.67 mg/ml) and FRAP (1.55 A mu mol Fe2+/mg) methods. TPC and TFC were in ranges from 63.50 +/- 0.43 to 92.07 +/- 1.07 mg of gallic acid/g of dry extract and from 29.17 +/- 0.35 to 48.22 +/- 0.43 mg of rutin/g of dry extract, respectively. In order to commercialize the extraction of polyphenolic compounds, as the most important group of the plant bioactive compounds, the extraction conditions were optimized by response surface methodology. Under proposed optimum extraction conditions (60 A degrees C, 40.3 min and ethanol concentration of 74.7%) extract with the maximal TPC (92.29 mg gallic acid/g of dry extract) could be obtained. The set of the extraction conditions which gave the maximum TPC while simultaneously minimizing the time, energy and ethanol consumption were also proposed (economic extraction conditions). The results confirm that this insufficiently tested fruit represent a good source of polyphenolic compounds and are worthy of further investigation.

In this paper, the rheology properties and composition of fatty acids and acylglycerols of the wheat flour substituted by various portions of the flour from mushrooms Boletus edulis were investigated, as well as the effect of lipid components on some rheology properties. Rheology properties and fatty acids and acylglycerols composition depend on the mushroom flour portion in the mixtures. The mushroom flour addition increased the value of the water absorption for 8.1% and maximal pasta viscosity for 48.2%, decreased the dough energy for 80.4% and prolonged the dough stability time for 2.5 min. The content of fatty acids, mono- and di-acylglycerols and the content of total unsaturated fatty acids in mixtures increased with the increase of the mushroom flour portion in flour mixtures, while the content of triacylglycerols and total saturated fatty acids decreased. In order to enrich the wheat flour with mushroom lipid components and obtain the dough with satisfactory rheology properties, the mushroom portion of 10% (w/w) was indicated. The correlation coefficients showed that the lipid components had the influence on the rheology properties of the dough made from wheat-mushroom flour mixtures: the linoleic acid, mono and di-acylglycerols content had a proper correlation with extensibility and gelatinization temperature, while tri-acylglycerols had the opposite correlation.

The effects of different extraction techniques, including microwave and ultrasound assisted, classical and Soxhlet extraction, on the extractive yield, phenolic composition and DPPH-scavenging activity of cherry laurel leaf and fruit extracts were compared. The total phenolic and flavonoid content was determined according to the Folin–Ciocalteu and aluminum chloride methods, respectively. The antioxidant activity of the methanolic extract was evaluated according to the DPPH assay, while the phenolic composition was determined using the HPLC. The results showed that the extracting techniques and nature of the plant material significantly affect the extractive yield and phenolic composition of the extracts. The different plant material showed significant differences in the total phenolic content (119.4 ± 1.1 to 36.2 ± 0.6 mg of gallic acid/g of dry extract), the total flavonoid content (66.6 ± 0.2 to 12.9 ± 0.2 mg of rutin/g of dry extract) and the antioxidant activity (108.1 ± 7.7 to 271.2 ± 7.6 μg/ml) (p

Response surface methodology was used to optimize the influence of microwave power (300–600 W), plant material-to-solvent ratio (0.05–0.2 g/cm3), and extraction time (10–30 min) on the efficiency of microwave-assisted extraction of the cherry laurel (Prunus laurocerasus L.) fruit. From experimental data, a quadratic polynomial mathematical model (R2 = 0.9949) was developed to predict the extract yield. All considered factors were statistically significant for extraction efficiency, while the most important factor was extraction time. Microwave power of 550 W, plant material-to-solvent ratio of 0.05 g/cm3, and time of 25 min were determined as optimal conditions with a maximum yield of 9.36 g/100 g fresh plant material, which was confirmed through laboratory experiments (9.12 ± 0.61 g/100 g fresh plant material). An economic condition for simultaneous maximum extract yield (7.58 g/100 g fresh plant material) with minimal energy and solvent consumption was determined by the desirability function method (18....

The objectives of this study were to optimize the operational conditions of the microwave-assisted extraction (MWE) of fresh cherry laurel leaves by the response surface method (RSM) and to analyze the composition of phenolic compounds in the extracts obtained under optimal conditions. Optimal conditions for MWE, proposed by the Design-Expert software, were microwave power of 598 W, plant material to solvent ratio of 0.11 g cm−3 and extraction time of 28.6 min, while economically the most acceptable conditions were 307.6 W, plant material to solvent ratio of 0.17 g cm−3 and 17.1 min. Independently of the chosen conditions, HPLC analysis of crude methanolic extracts of cherry laurel leaves showed the presence of seven phenolic compounds, namely: chlorogenic acid (major compound), luteolin 7-glucoside, apigenin 7-glucoside, kaempferol 3-glucoside, quercetin 3-glucoside, hydroxycinnamic acid and naringenin. The results showed that the developed model was suitable for describing the effects and relationship of the MWE operating variables on the extractive substance yield, that RSM could successfully be used for optimizing the extraction processes, and indicated that a MWE could be applied to extract a promising natural agent from fresh cherry laurel leaves.

Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg). U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada.

In this study, we have examined the yield of extracted substances obtained by means of extraction using 70 % ethanol (v/v), the content of total phenols and flavonoids, as well as the antioxidant activity of the extracts obtained from the samples of the herbs dried by means of different techniques. Wild mint Mentha longifolia (L.) Hudson was dried naturally in a laboratory oven at a temperature of 45 °C and in an absorptive low temperature condensation oven at 35°C. The highest yield of extracts was obtained from the naturally dried herbs and the lowest from the herbs dried in the low temperature condensation drying oven. The content of total phenols and flavonoids was determined by spectrophotometric methods with an FC reagent and by the complexation reaction with aluminium-chloride, respectively. The extract of the naturally dried herbs had the highest overall content of phenols (113.8±2.0 mg of gallic acid/g of the dry extract) and flavonoids (106.7±0.3 mg of rutin/g of the dry extract). The highest antioxidant activity determined by the FRAP and DPPH assay was determined in the extracts obtained from naturally dried herbs (2.76±0.15 mmol Fe2+/mg of the dry extract and EC50=0.022±0.001 mg/ml), while the lowest was obtained from the extracts of herbs dried in the laboratory oven (1.13±0.11 mmol Fe2+/mg of the dry extract and EC50=0.033±0.001 mg/ml). The HPLC-DAD analysis result show that the greatest content of phenolic compounds show extract obtained from naturally dried plant material. The dominant phenolic component in the all extracts is Kaempferol 3-O-glucoside. The content of all phenolic compound strongly depend on the drying conditions.

The polyphenol content, antioxidant and antimicrobial activities of the extracts obtained by classical, ultrasonic and Soxhlet extractions from dry aerial parts of two Artemisia species (Artemisia vulgaris and Artemisia campestris) were compared. Ultrasound positively affected the yield of extractive substance and the kinetics of extraction, but the extract obtained by the classical extraction showed the highest antioxidant activities and contained higher total contents of phenolic compounds and flavonoids than the extracts obtained by two other extraction techniques. Both flavonoid aglycones (apigenin, quercetin, quercetin 3,37prime;-dimethyl ether) and flavonoid glycosides (rutin, hyperoside and kaempferol 3-rhamnoside) were identified by thin layer chromatograph (TLC) analysis in the extracts from both species. A. campestris extracts were richer in quercetin than A. vulgaris and its antimicrobial activity was also better than A. vulgaris. Extracts obtained from both species were found to be more effective on the tested yeasts than bacteria. The kinetics of the total extractive substances, such as phenolic, flavonoids and quercetin extraction, was successfully described by the model of unsteady-state diffusion.

The subject of this study are volatile fractions from fruit, leaf, kernel and husk of the plum (Prunus domestica) and walnut (Juglans regia), as well as the oils extracted from kernels of the above plants. One part of isolated oils was tested to antioxidant properties, while the other part was used for further characterization by chromatography. The plum volatiles were characterized by benzaldehyde. Walnut kernel was characterized by a high content of heptadecane, hexadecane and tetradecane. Among the volatiles of the husk and leaf, caryophyllene oxide and (E)-caryophyllene were the most abundant. Plum kernel oil was rich in oleic acid, while in walnut kernel oil, linoleic acid was the most abundant. The maximum radical scavenging activity was shown from the walnut kernel oil.

The subjects of this study are volatile fractions from the fruit, leaf and seed of the pumpkin (Cucurbita maxima), as well as the oil extracted from the seeds of the above plant, with its fatty acid composition and antioxidant activity. The isolation of volatiles was performed by the hydrodistillation process with the Clevenger type apparatus. Seed oil was extracted in a Soxhlet extractor using petroleum ether. The preparation of fatty acid methyl esters was performed according to the AOAC method. The identification of volatiles and fatty acids was carried out by GC-FID/GC-MS techniques. DPPH test was used for determination of the radical scavenging activity. Within the group of volatile compounds, the dominant component in the fruit was heneicosane (46.5%), followed by benzaldehyde, tricosane, eicosane and pentacosane. Mostly represented on the leaf were (2E)-hexenal (46.2%), nonadecane, benzaldehyde, as well as terpenes (E)-β-damascone and (E)-β-ionone. Among the volatiles of the seed, heptadecane (22.3%), tetradecane, octadecane, hexadecane, tridecane and benzaldehyde were the most abundant. Seed oil is richest in linoleic acid (46.1%), oleic acid and palmitic acid. Radical scavenging activity of this oil was 43.9%.