Uticaj termičke obrade plodova paradajza na antioksidativnu aktivnost, sadržaj vitamina E, suve materije i ukupnih šećera

The objective of this study was the determination of total antioxidant activity, contents of vitamin E, sugar and total dry matter in fresh and thermally processed (dried and juiced) tomato fruits of different selected tomato lines with the aim to establish the nutritive profile and distinguish superior genotypes in order to obtain high-quality final product with more benefit to human health. Content of vitamin E, total antioxidant activity, dry matter and total sugars, in fresh and dried fruits (dried in parallel hot air dryer at 60 °C, until the final product reached the moisture lower than 10% and in tomato juice pasteurized at 100 °C, for 7 minutes) was studied. Comparative trial with 7 genotypes: one commercial variety (SP-109) and 6 selected high inbreeding generation lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO), was set up. Genotype SPRZ had the highest vitamin E content and total antioxidant capacity, both in fresh fruit and after the treatments. Thermal processing by drying at 60°C and pasteurization of tomato changed the level of total sugar and dry matter content. Total antioxidant activity decreased by drying, comparing to fresh fruit while the level of vitamin E decreased in juice pasteurized at high temperature (100 °C). .Cilj istraživanja je određivanje ukupne antioksidativne aktivnosti, sadržaja vitamina E, sadržaja šećera i ukupne suve materije u svežim i termički obrađenim (sušeni plodovi i sok) plodovima različitih selekcionih linija paradajza, sa ciljem utvrđivanja nutritivnog kvaliteta i izdvajanja superiornih genotipova, čijom preradom bi se dobio kvalitetniji krajnji proizvod sa pozitivnim dejstvom na ljudsko zdravlje. Ispitivani su sadržaj vitamina E, ukupna antioksidativna aktivnost, suva materija, i ukupni sadržaj šećera, kod svežih plodova, sušenih plodova (sušenje toplim vazduhom na 60 °C, do konačne vlage uzorka manje od 10%) i soka paradajza (pasterizacijom na 100 °C, u trajanju od 7 minuta). Izveden je komparativni ogled sa 7 genotipova, jedna komercijalna sorta (SP-109) i 6 selekcionisanih linija (SPP, SPSM, SPRZ, SPRM-20, S-60 I SPO) visokih generacija inbridinga. Termička obrada plodova paradajza (sušenjem na 60 °C) i pravljenjem soka dovodi do promene ukupnog sadržaja šećera i sadržaja ukupne suve materije. Ispitivanjem ukupne antioksidativne aktivnosti utvrđeno je da se ona gubi sušenjem u odnosu na svež plod, a sadržaj vitamina E se smanjio u soku koji je dobijen obradom na višim temperaturama (100 °C). Genotip SPRZ imao je najviše vrednosti za sadržaj vitamina E i ukupan antioksidativni kapacitet kako u svežem stanju tako i nakon primenjene obrade. Izborom superiornih genotipova i akumulacijom nutrijenata kroz oplemenjivačke programe, može se poboljšati kvalitet krajnjeg proizvoda i postići dobijanje prerađevina sa većim pozitivnim uticajem na zdravlje ljudi

The change of phytochemical profile in beet juice and the influence of different storage conditions during one year

Many scientific researches proved the antioxidative impact of beet and its products. The use of vegetable juices is getting more popular in human diet. The way of storage plays an important role in preservation, long life and minimal variability of phytonutrients. The storage of products, usually in inappropriate conditions, leads to additional loss of phytonutrients, which have already been decreased by processing. In this research, we studied the impact of three ways of storage of pasteurised beet juice during one year, on content of some nutrients (total sugars, vitamin C, phenols and total antioxidative capacity). Pasteurised juice was stored in three ways: in light, at room temperature, in dark, at room temperature and in dark, at temperature of 4 °C. The change of content and differences have been followed during one month and confirmed with ANOVA and Tukey's test. The lowest changes of total sugars have been recorded in storage in dark at 4 °C, while in storage in light, the sugar content increased. The losses of vitamin C during one year of storage had linear trend of decrease. Antioxidative capacity of beet juice depends on concentration of phenol compounds and loss of these parameters was similar during period of one year. The best way of storage was dark place at low temperature

The effect of different systems of growing tomatoes in a protected area on morphological properties and business results

We are witnessing negative consequences caused by the use of synthetic crop protection products and fertilizers in food production. Interest in the indoor farming of certain plant species has grown significantly. Organic and integrated farming imply the use of natural products, while limiting or completely eliminating the use of synthetic resources. The goal of the research is to study different farming systems in two types of tomatoes and their effect on the variability of certain tomato properties (the number of formed flower trusses, number of fruits per flower truss, and tomato yield). Furthermore, the gross margin of tomato production was calculated. Factor A comprised of different systems of agricultural production: integrated and organic. Factor B comprised two types of tomatoes (cherry and beef). The experiment was set up in a modern indoor space, in controlled microclimate conditions in randomized block design in four replications. The organic system of farming highly significantly affected the studied parameters. The reason for this was the use of a modern growing technology and the approach to the farming itself

The impact of different thermal processing of tomato to its antioxidant activity, vitamin E, dry matter and sugar content

The objective of this study was the determination of total antioxidant activity, contents of vitamin E, sugar and total dry matter in fresh and thermally processed (dried and juiced) tomato fruits of different selected tomato lines with the aim to establish the nutritive profile and distinguish superior genotypes in order to obtain high-quality final product with more benefit to human health. Content of vitamin E, total antioxidant activity, dry matter and total sugars, in fresh and dried fruits (dried in parallel hot air dryer at 60 °C, until the final product reached the moisture lower than 10% and in tomato juice pasteurized at 100 °C, for 7 minutes) was studied. Comparative trial with 7 genotypes: one commercial variety (SP-109) and 6 selected high inbreeding generation lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO), was set up. Genotype SPRZ had the highest vitamin E content and total antioxidant capacity, both in fresh fruit and after the treatments. Thermal processing by drying at 60°C and pasteurization of tomato changed the level of total sugar and dry matter content. Total antioxidant activity decreased by drying, comparing to fresh fruit while the level of vitamin E decreased in juice pasteurized at high temperature (100 °C).

Effect of different extraction techniques on total phenolic and flavonoid content of spring onions

Spring onions are a popular and very common vegetable in the human diet during the early spring months. In the Serbian markets there are an offer of green onion (Allium cepa) and spring garlic (A. sativum), while in better supplied markets the assortment also includes A. ursinum, popularly known as wild garlic, ramsons or bear’s garlic. In this paper, the influence of two extraction techniques, with application of 80% MeOH (solvent extraction and ultrasound-assisted extraction (UAE) on the content of total phenolics (TPC) and flavonoids (TFC) in samples of spring onions (A. cepa and A. ursinum) was investigated, with the aim to find an extraction technique that would ensure more efficient isolation of these bioactive compounds, which would enable a more precise assessment of the quality of the examined plants. Total phenolic content (TPC) was determined using the standard spectrophotometric Folin-Ciocalteu method. The obtained results are expressed as mg of ferulic acid equivalents (FAE) per g of fresh weight. The content of total flavonoids (TFC) was determined by the standard spectrophotometric aluminum chloride method, and the obtained results were expressed as mg of quercetin equivalent (QE) per gram of fresh weight. The lowest content of TPC (0.79 mg/g FAE) and TFC (0.10 mg/g QE) was determined in A. cepa using solvent extraction, while the highest content of TPC (4.32 mg/g FAE) and TFC (0.64 mg/g QE) was obtained in A. ursinum, by using UAE. Spring onions available in the Serbian market, in addition to being popular vegetables, are also a good source of bioactive compounds with potential phytotherapeutic effect

Protected Geographical Indication as a tool for valorisation of agro-food potentials and improving marketing: Case of "Sjenica cheese" in the Republic of Serbia

Traditional and typical agri-food products in the Republic Serbia have an important place in consumption. These products, especially from the Pester region in the South-Western of the Republic of Serbia where the Sjenica cheese is produced, have a good image in the Serbian market. From the market side there are no difficulties for commercialisation of traditional and typical agri-food products. However, only some of them are protected properly, while for the majority there is no protection of any kind and many of them are at risk to be lost from the market and therefore the agrifood potential would be not valorised. Evidence from other countries, especially from the EU, showed that Protected Geographical Indications (PGI) could ensure proper valorisation of agri-food potential and improve marketing. The objective of this paper was to analyse how PGI of Sjenica Cheese could allow preserving and valorising of resources of Pester region

Attitudes of Vlasina honey producers towards geographical indications

The Republic of Serbia is known as a producer of wide range honey varieties. The Vlasina plateau in the south part of Serbia covers the area of 12740.90 ha. According to the Regulation of the Government of the Republic of Serbia ("Official Gazette of RS", no. 30/06) Vlasina area is protected as a landscape of outstanding features and categorized as a natural resource of great importance for the Republic. The diversity and specificity of biotopes Vlasina areas have caused a high diversity of flora, vegetation, fauna and ecosystems that are characterized by high degree of origins and authenticity of natural features. The area is habitat for a number of natural rarities, as well as natural phenomena. Beekeepers in the area mainly deal with stationed beekeeping in beekeeping directly at Vlasina plateau. The aim of this paper was to find out whether producers of Vlasina honey are familiar with geographical indications (GIs) and to determine their perception and attitudes about these indications. The article presents the results of a research that shows that only a small part of producers are familiar with GIs. This group believes that GIs would have positive effect on honey competitiveness and especially on marketing, increasing sales prices and reduce a black market. The results suggest that there is a need of better information regarding GIs