POLIFENOLI I NJIHOVA ANTIOKSIDACIJSKA AKTIVNOST U HRVATSKOJ KOLEKCIJI CRVENE DJETELINE

The leaf samples of two varieties, twenty breeding populations, and seven local populations of the Croatian red clover were collected in the full flowering stage, with an aim to evaluate their phenolic content and antioxidant activity by using the spectrophotometric methods. A significant variation among the varieties/populations in the content of total phenolics and flavonoids was determined. The results demonstrated that the red clover is a rich source of phenolics and flavonoids, ranging from 38.67 to 59.96 mg GAE/g of DM and 21.19 to 51.48 mg CE/g of DM, respectively. The high levels in both phenolics and flavonoids were found in breeding populations/variety CD-8, Rc-11/7, Rc-11/8, Rc-11/15 and OS Osiris. The leaf extracts manifested a strong antioxidant activity towards diphenyl-1-picrylhydrazyl (DPPH), with a variation from 31.50 to 63.14%. A significant correlation was found between the antioxidant activity of the extracts and their total phenolic and flavonoid content (r = 0.737 and 0.839, respectively). Considering the obtained results, the crude extracts of red clover manifested a significant antioxidant potential and can be used as a natural source of biologically active components in the human and animal nutrition.Listovi crvene djeteline uzorkovani su u fazi pune cvatnje s dvije sorte, dvadeset oplemenjivačkih populacija i sedam lokalnih populacija crvene djeteline u Hrvatskoj s ciljem određivanja ukupnih fenola i flavonoida i njihove antioksidacijske aktivnosti spektrofotometrijskim metodama. Pronađena je statistički značajna varijabilnost među sortama/populacijama u ukupnome sadržaju fenola i flavonoida. Rezultati su pokazali da je crvena djetelina bogat izvor fenola s rasponom koncentracija od 38,67 do 59,96 mg GAE/g u ST te flavonoida od 21,19 do 51,48 mg CE/g u ST. Visoka koncentracija fenola i flavonoida izmjerena je u oplemenjivačkim populacijama/sortama CD-8, Rc-11/7, Rc-11/8, Rc-11/15 i OS Osiris. Biljni ekstrakt dobiven iz lista crvene djeteline imao je snažnu antioksidacijsku aktivnost prema difenil-1-pikrilhidrazilu (DPPH) s varijabilnošću od 31,50 do 63,14%, koja statistički značajno korelira sa sadržajem ukupnih fenola (r = 0,737) i flavonoida (r = 0,839). Dobiveni rezultati pokazuju da sirovi ekstrakti crvene djeteline imaju značajan antioksidacijski potencijal, pa se stoga mogu koristiti kao prirodan izvor biološki aktivnih tvari u prehrani ljudi i ishrani životinja

TEKSTURALNA I SENZORSKA SVOJSTVA EKSTRUDIRANIH KUKURUZNIH SNACK PROIZVODA S DODATKOM PČENICE OBOGAĆANE CINKOM I SELENOM

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio.Cilj ovoga rada bio je utvrditi utjecaj ekstruzije zamjesa kukuruzne krupice i pšeničnoga brašna obogaćenog Zn i Se, u omjerima 90:10, 80:20, 70:30, 60:40, na tvrdoću, lomljivost, ekspanzijski omjer, nasipnu masu, boju i senzorska svojstva. Ekstruzija je provedena na tri temperaturna profila: 140/170/170 °C, 150/180/180 °C i 160/190/190 °C. Povećanjem udjela pšeničnoga brašna obogaćenog Zn i Se i povećanjem temperature, vrijednosti svih fizikalnih svojstava su se smanjile. Svi uzorci su nakon ekstruzije posvijetlili. Ukupna promjena boje povećava se dodavanjem pšeničnoga brašna obogaćenog Zn i Se. Senzorska svojstva pokazuju bolju ukupnu ocjenu i prihvatljivost uzoraka s nižim postotkom dodanoga pšeničnog brašna u usporedbi s uzorcima s većim udjelima dodanoga pšeničnog brašna

Water for all : Proceedings of the 7th international scientific and professional conference Water for all

The 7th International Scientific and Professional Conference Water for all is organized to honour the World Water Day by the Josip Juraj Strossmayer University of Osijek, European Hygienic Engineering & Design Group (EHEDG), Danube Parks, Croatian Food Agency, Croatian Water, Faculty of Food Technology Osijek, Faculty of Agriculture in Osijek, Faculty of Civil Engineering Osijek, Josip Juraj Strossmayer University of Osijek Department of Biology, Josip Juraj Strossmayer University of Osijek Department of Chemistry, Nature Park “Kopački rit”, Osijek- Baranja County, Public Health Institute of the Osijek- Baranja County and „Vodovod-Osijek“ -water supply company in Osijek. The topic of World Water Day 2017 was "Wastewater" emphasizing the importance and influence of wastewater treatments on global environment. The international scientific and professional conference Water for all is a gathering of scientists and experts in the field of water management, including chemists, biologists, civil and agriculture engineers, with a goal to remind people about the significance of fresh water and to promote an interdisciplinary approach and sustainability for fresh water resource management. The Conference has been held since 2011. About 300 scientists and engineers submitted 95 abstracts to the 7th International Scientific and Professional Conference Water for all, out of which 33 was presented orally and 62 as posters. 47 full papers were accepted by the Scientific Committee. 38 full papers became the part of the this Proceedings while 9 papers were accepted for publication in Croatian Journal of Food Science and Technology and Electronic Journal of the Faculty of Civil Engineering Osijek - e-GFOS

Characterization of Forage Quality, Phenolic Profiles, and Antioxidant Activity in Alfalfa (Medicago sativa L.)

Alfalfa (Medicago sativa L.) is one of the most important forage species and is recently more in focus for human consumption mainly due to its content of bioactive phenolics. Samples of the seventeen alfalfa cultivars/populations were collected at the Agricultural Institute Osijek with the aim to evaluate their forage quality, phenolic profiles, and antioxidant potential. Significant differences (p < 0.05) existed among studied alfalfa in all analyzed traits. The cultivar OS 99 and populations L7 and L20 were characterized by high crude protein content (22.5–24.7%) and the lowest neutral (40.2–42.9%) and acid detergent fibres (33–35.5%). The soluble-free phenolics from alfalfa leaves were extracted by methanol while insoluble cell-wall bound phenolics were released by alkaline hydrolysis. The bound phenolic extract showed a stronger DPPH scavenging capacity (20.8 mg TE/g dm) than the soluble (11.4 mg TE/g dm). The HPLC data revealed that more phenolics were found in the bound (3638.0 μg/g dm) than in the soluble form (912.3 μg/g dm). In the soluble extract of the alfalfa leaves, the major compound was catechin (338.3 μg/g dm), while rutin, epicatechin, and ferulic acid were minor ones. In the bound phenolic extract, the most abundant was ferulic (2198.2 μg/g dm) and p-coumaric acid (983.7 μg/g dm), followed by myricetin, apigenin, and quercetin. The principal component analysis revealed that alfalfa cultivars/populations were better discriminated based on the data on phenolics, rather than on forage quality. The cultivars/populations Florida 66, OS 66, L 40, L 42, Seed Force 4, and Torlesse were the most interesting in terms of phenolic health-promoting characteristics

With Food to Health : proceedings of the13th International Scientific and Professional Conference

Zbornik sadrži 5 preglednih radova, 6 izvornih znanstvenih radova i 3 stručna rada predstavljena na 13. međunarodnom znanstveno-stručnom skupu HRANOM DO ZDRAVLJA, organiziranog u sljedećim sekcijama: Prehrana, Funkcionalna hrana i dodaci prehrani, Sigurnost hrane i Analiza hrane.Proceedings contains 5 review papers, 6 original scientific papers, and 3 professional papers presented at 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Functional Food and Dietary Supplements, Food Safety and Food Analysis

With food to health : proceedings of the 14 international scientific and professional conference

Zbornik sadrži 9 izvornih znanstvenih radova, 2 pregledna rada i 2 stručna rada predstavljena na 14. međunarodnom znanstveno-stručnom skupu HRANOM DO ZDRAVLJA.Proceedings contains 9 original scientific papers, 2 review papers, and 2 professional papers presented at 14th International Scientific and Professional Conference WITH FOOD TO HEALTH

Slagalica nasljeđa : priručnik za opismenjavanje iz medicinske genetike

"Slagalica nasljeđa" - priručnik za opismenjavanje iz medicinske genetike ima tri namjene. Prije svega, on je edukativna slikovnica za studente, liječnike i pacijente, ali i druge zainteresirane pojedince jer su u njoj kroz ilustracije objašnjene osnove genetike čovjeka, kao i osnove medicinske genetike. Od toga kako prepoznati osobu s genetičkim poremećajem, kako nastaju i koje vrste genetičkih poremećaja postoje pa sve do toga na koji ih način možemo dijagnosticirati. Nadalje, nakon svake ilustracije na pojedinoj stranici nalaze se definicije 79 pojmova iz medicinske genetike koje čine tezaurus za studente, liječnike i pacijente koji se na bilo koji način susreću s genetičkim poremećajima. Naposljetku, ova knjiga sadrži i primjere rečenica u koje su ubačeni stručni pojmovi iz medicinske genetike, a koji su namijenjeni studentima prilikom savladavanja komunikacijskih vještina na kolegiju Medicinska genetika, ali i liječnicima prilikom informiranja svojih pacijenata o (mogućem) genetičkom poremećaju. Uz kreatoricu ideje i urednicu izdanja, doc. dr. sc. Ninu Perezu, autori izdanja su studenti šeste godine Integriranog preddiplomskog i diplomskog sveučilišnog studija Medicina i prof. dr. sc. Saša Ostojić

Slagalica nasljeđa : priručnik za opismenjavanje iz medicinske genetike

"Slagalica nasljeđa" - priručnik za opismenjavanje iz medicinske genetike ima tri namjene. Prije svega, on je edukativna slikovnica za studente, liječnike i pacijente, ali i druge zainteresirane pojedince jer su u njoj kroz ilustracije objašnjene osnove genetike čovjeka, kao i osnove medicinske genetike. Od toga kako prepoznati osobu s genetičkim poremećajem, kako nastaju i koje vrste genetičkih poremećaja postoje pa sve do toga na koji ih način možemo dijagnosticirati. Nadalje, nakon svake ilustracije na pojedinoj stranici nalaze se definicije 79 pojmova iz medicinske genetike koje čine tezaurus za studente, liječnike i pacijente koji se na bilo koji način susreću s genetičkim poremećajima. Naposljetku, ova knjiga sadrži i primjere rečenica u koje su ubačeni stručni pojmovi iz medicinske genetike, a koji su namijenjeni studentima prilikom savladavanja komunikacijskih vještina na kolegiju Medicinska genetika, ali i liječnicima prilikom informiranja svojih pacijenata o (mogućem) genetičkom poremećaju. Uz kreatoricu ideje i urednicu izdanja, doc. dr. sc. Ninu Perezu, autori izdanja su studenti šeste godine Integriranog preddiplomskog i diplomskog sveučilišnog studija Medicina i prof. dr. sc. Saša Ostojić

Brašno - Kruh '13

The "Flour-Bread '13“ Congress topics were the following: breeding and quality of cereal grains, grain storage and milling technology, analytical and rheological methods, baking technology, improvers and additives, starch and modified starch, extrusion and pasta production, biscuit and pastry products, nutritional quality of cereals, cereal food safety and cereal based functional foods