TRAINING PROSPECTIVE EDUCATIONISTS FOR WORKING WITH PARENTS

Kvalitetna priprema budućih pedagoga za odgovaranje na zahtjeve odgojnoobrazovne prakse podrazumijeva stjecanje potrebnih kompetencija u različitim područjima djelovanja. Jedno od tih područja jest izuzetno važno i zahtjevno područje suradnje i partnerskih odnosa s roditeljima. Pedagog je u situaciji da radi izravno s roditeljima, ali i da upućuje druge djelatnike (odgojitelje, učitelje...) kako raditi s roditeljima. U radu se teorijski razmatraju pitanja važnosti partnerskih odnosa između obitelji i ustanove kao potrebe suvremene prakse. Analizom nastavnih planova i programa obrazovanja budućih pedagoga u Republici Hrvatskoj, autorice odgovaraju na pitanje postoje li kolegiji obiteljske pedagogije i rada s roditeljima na studijima pedagogije u RH te ih uspoređuju s obzirom na način organiziranja.High-quality training of prospective educationists implies the acquisition of relevant competencies in different areas of early education practice. One of the areas is the highly important and demanding area of cooperation and partner relationships with parents, both directly and indirectly in working with educators. The paper theoretically discusses the issues of the importance of the partnerships between family and institution as a need imposed by contemporary practice. On the basis of the analysis of the curricula in the future educationists´ training program in the Republic of Croatia, the authors answer the question of whether the Education Studies in Croatia incorporate the courses related to family pedagogy and cooperation with parents. The courses are furthermore compared with regard to the way they are organized

Determination of Phenolic Content and DPPH Radical Scavenging Activity of Functional Fruit Juices Fortified with Thymus serpyllum L. and Salvia officinalis L. Extracts

The objective of this study was to spectrophotometric determinate the total phenolic, flavonoid, hydroxycinnamic acid, and flavonol content of orange, pineapple, and apple juices fortified with wild thyme (Thymus serpyllum L.), Dalmatian sage (Salvia officinalis L.), and wild thyme-Dalmatian sage (3 : 1, v / v) extracts, and to evaluate their DPPH radical scavenging activity as a contribution to the development of a new functional beverage. The plant extracts addition increased the amount of phenolic compounds in fruit juices and improved their antioxidant properties. The highest concentrations of bioactive compounds and the greatest DPPH radical activity were obtained by adding Dalmatian sage extract to orange juice. Our study provides the novelty of fortifying fruit juices with wild thyme and Dalmatian sage extracts and offers significant potential for the creation of functional beverages

Non-Volatile and Volatile Bioactives of <i>Salvia officinalis</i> L., <i>Thymus serpyllum</i> L. and <i>Laurus nobilis</i> L. Extracts with Potential Use in the Development of Functional Beverages

Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L−1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL−1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL−1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL−1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL−1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages