TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Sarić, Beka
AU  - Milovanović, Danka
AU  - Vasić, Marko G.
AU  - Jovanović, Snežana
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1181
AB  - Maize (Zea mays L.) is, along with wheat and
rice, one of the most important cereal crops in
the world. The five basic groups of commercially
available maize hybrids are dent, flint, floury,
popping, and sweet maize. The grain color can
also vary from white, yellow, and orange, to red,
blue, purple and brown. The aim of this study
was to investigate the effect of genotype on grain
quality of 33 maize hybrids, including physical
properties and grain chemical composition. The
hybrids were grown in 2022 at the location of Zemun
Polje, Serbia and tested in in the laboratory
of the Department of Food Technology and Biochemistry
of the Maize Research Institute “Zemun
Polje“. Manual dissection of the grains indicated
that the highest content of pericarp fraction
was present in the popcorn genotype ZP 611k
(10.38%), and the lowest in yellow dent genotype
ZP 6066 (5.77%), the germ fraction was predominant
in the sweet hybryd ZP 504su (16,09%),and the endosperm (84.13%) in popcirn genotype
ZP 6119k. The 1000-kernel weight, an important
physical indicator of grain quality, ranged from
120.98 g (popcorn hybrid ZP 617k) to 398.13 g
(yellow dent ZP 7072). Higher 1000-kernel weight
is a preferred wet-milling characteristic because
it is associated with greater starch and protein
yield and lesser yields of fiber. The findings indicate
that the starch, protein, oil, crude fiber,
and ash contents of 33 different maize genotypes
varied between intervals: from 56.79% (sweet
hybrid ZP 504su) to 70.38% (yellow dent hybrid
ZP 4123); from 10.95% (yellow dent ZP 6566) to
13.28% (ZP 504su); from 3.14% (yellow popcorn
ZP 611k) to 7.37 % (ZP 504su); from 1.89% (yellow
dent ZP 457) to 3.45% (early ripening yellow
dent ZP 161); and from 1.39% (yellow dent
ZP 7777) to 1.80% (ZP 161), respectively. The
investigated red kernel genotypes: ZP 3027r and
ZP 5048r, as well as white kernel hybrid ZP 553w
did not stand out significantly regarding the basic
chemical composition, even though our previous
studies showed that red genotypes contain
health-promoting antioxidants – anthocyanins
that provide the red color of the grain. These
findings can be of great importance for future
breeding programs directed toward creating new
and improved genotypes of maize hybrids with
superior grain quality traits intended for different
purposes.
PB  - Kiev : Ukrainian Institute for Plant Variety Examination
C3  - XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings
T1  - The effect of genotype on grain properties of different maize hybrids from Serbia
SP  - 89
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_rik_1181
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Sarić, Beka and Milovanović, Danka and Vasić, Marko G. and Jovanović, Snežana",
year = "2023",
abstract = "Maize (Zea mays L.) is, along with wheat and
rice, one of the most important cereal crops in
the world. The five basic groups of commercially
available maize hybrids are dent, flint, floury,
popping, and sweet maize. The grain color can
also vary from white, yellow, and orange, to red,
blue, purple and brown. The aim of this study
was to investigate the effect of genotype on grain
quality of 33 maize hybrids, including physical
properties and grain chemical composition. The
hybrids were grown in 2022 at the location of Zemun
Polje, Serbia and tested in in the laboratory
of the Department of Food Technology and Biochemistry
of the Maize Research Institute “Zemun
Polje“. Manual dissection of the grains indicated
that the highest content of pericarp fraction
was present in the popcorn genotype ZP 611k
(10.38%), and the lowest in yellow dent genotype
ZP 6066 (5.77%), the germ fraction was predominant
in the sweet hybryd ZP 504su (16,09%),and the endosperm (84.13%) in popcirn genotype
ZP 6119k. The 1000-kernel weight, an important
physical indicator of grain quality, ranged from
120.98 g (popcorn hybrid ZP 617k) to 398.13 g
(yellow dent ZP 7072). Higher 1000-kernel weight
is a preferred wet-milling characteristic because
it is associated with greater starch and protein
yield and lesser yields of fiber. The findings indicate
that the starch, protein, oil, crude fiber,
and ash contents of 33 different maize genotypes
varied between intervals: from 56.79% (sweet
hybrid ZP 504su) to 70.38% (yellow dent hybrid
ZP 4123); from 10.95% (yellow dent ZP 6566) to
13.28% (ZP 504su); from 3.14% (yellow popcorn
ZP 611k) to 7.37 % (ZP 504su); from 1.89% (yellow
dent ZP 457) to 3.45% (early ripening yellow
dent ZP 161); and from 1.39% (yellow dent
ZP 7777) to 1.80% (ZP 161), respectively. The
investigated red kernel genotypes: ZP 3027r and
ZP 5048r, as well as white kernel hybrid ZP 553w
did not stand out significantly regarding the basic
chemical composition, even though our previous
studies showed that red genotypes contain
health-promoting antioxidants – anthocyanins
that provide the red color of the grain. These
findings can be of great importance for future
breeding programs directed toward creating new
and improved genotypes of maize hybrids with
superior grain quality traits intended for different
purposes.",
publisher = "Kiev : Ukrainian Institute for Plant Variety Examination",
journal = "XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings",
title = "The effect of genotype on grain properties of different maize hybrids from Serbia",
pages = "89-90",
url = "https://hdl.handle.net/21.15107/rcub_rik_1181"
}

Nikolić, V., Simić, M., Žilić, S., Sarić, B., Milovanović, D., Vasić, M. G.,& Jovanović, S.. (2023). The effect of genotype on grain properties of different maize hybrids from Serbia. in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings
Kiev : Ukrainian Institute for Plant Variety Examination., 89-90.
https://hdl.handle.net/21.15107/rcub_rik_1181

Nikolić V, Simić M, Žilić S, Sarić B, Milovanović D, Vasić MG, Jovanović S. The effect of genotype on grain properties of different maize hybrids from Serbia. in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings. 2023;:89-90.
https://hdl.handle.net/21.15107/rcub_rik_1181 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Sarić, Beka, Milovanović, Danka, Vasić, Marko G., Jovanović, Snežana, "The effect of genotype on grain properties of different maize hybrids from Serbia" in XI International applied science conference of young scientists and experts "Breeding, genetics and growing technology for agricultural crops" - Book of proceedings (2023):89-90,
https://hdl.handle.net/21.15107/rcub_rik_1181 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Srdić, Jelena
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1183
AB  - Together with rice and wheat, maize (Zea mays L.) is one of the most significant cereal crops worldwide. Dent, flint, floury, popping, and sweet maize are the five main categories of commercially available maize hybrids. Along with white, yellow, and orange, red, blue, purple, and brown are other possible grain colors. Grain quality is only of secondary value in the hybrid maize breeding process because the focus is mostly on raising the level and consistency of the yield. The genetic basis of commercial maize hybrids has significantly narrowed as a result of the hybrid breeding process itself, as well as economic factors and rivalry between breeding companies. On the market at the same time, there are often just a few closely related hybrids with comparable technological and nutrient standards.
The aim of this study was to analyze how 33 maize hybrids' physical characteristics and chemical composition were affected by genotype. The hybrids were grown in 2022 at Zemun Polje, Serbia, and evaluated in the laboratory of the Department of Food Technology and Biochemistry of the Maize Research Institute “Zemun Polje“. Manual dissection of the grains revealed that the yellow dent genotype ZP 6066 had the lowest content of pericarp fraction (5.77%), the popcorn genotype ZP 611k had the highest content of pericarp fraction (10.38%), the sweet hybrid genotype ZP 504su had the highest content of germ fraction (16.09%), and the popcorn genotype ZP 6119k had the highest content of endosperm (84.13%). A crucial physical parameter of grain quality, the 1000-kernel weight ranged from 120.98 g (popcorn hybrid ZP 617k) to 398.13 g (yellow dent ZP 7072). The results showed that the starch, protein, oil, crude fiber, and ash contents of 33 different maize genotypes varied between intervals: from 56.79% (sweet hybrid ZP 504su) to 70.38% (yellow dent hybrid ZP 4123); from 10.95% (yellow dent ZP 6566) to 13.28% (ZP 504su); from 3.14% (yellow popcorn ZP 611k) to 7.37% (ZP 504su). Standard deviations of the respective chemical properties were: 2.45%, 0.62%, 0.68%, 0.31%, and 0.08%. Future breeding initiatives aimed at developing novel and enhanced genotypes of maize hybrids with higher grain quality attributes for various applications may find considerable value in our findings. It is crucial to create new breeding programs that use more focused methods to produce hybrids of maize that are meant to serve particular functions. Enabling the production of hybrids with improved nutritional and technological quality of both the starting material as well as the parental lines should receive special consideration.
PB  - CHIȘINĂU : MOLDOVA STATE UNIVERSITY
C3  - The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts
T1  - The influence of genotype on the grain properties of different maize hybrids from Serbia
SP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_rik_1183
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Srdić, Jelena and Babić, Vojka and Kravić, Natalija and Vasić, Marko G.",
year = "2023",
abstract = "Together with rice and wheat, maize (Zea mays L.) is one of the most significant cereal crops worldwide. Dent, flint, floury, popping, and sweet maize are the five main categories of commercially available maize hybrids. Along with white, yellow, and orange, red, blue, purple, and brown are other possible grain colors. Grain quality is only of secondary value in the hybrid maize breeding process because the focus is mostly on raising the level and consistency of the yield. The genetic basis of commercial maize hybrids has significantly narrowed as a result of the hybrid breeding process itself, as well as economic factors and rivalry between breeding companies. On the market at the same time, there are often just a few closely related hybrids with comparable technological and nutrient standards.
The aim of this study was to analyze how 33 maize hybrids' physical characteristics and chemical composition were affected by genotype. The hybrids were grown in 2022 at Zemun Polje, Serbia, and evaluated in the laboratory of the Department of Food Technology and Biochemistry of the Maize Research Institute “Zemun Polje“. Manual dissection of the grains revealed that the yellow dent genotype ZP 6066 had the lowest content of pericarp fraction (5.77%), the popcorn genotype ZP 611k had the highest content of pericarp fraction (10.38%), the sweet hybrid genotype ZP 504su had the highest content of germ fraction (16.09%), and the popcorn genotype ZP 6119k had the highest content of endosperm (84.13%). A crucial physical parameter of grain quality, the 1000-kernel weight ranged from 120.98 g (popcorn hybrid ZP 617k) to 398.13 g (yellow dent ZP 7072). The results showed that the starch, protein, oil, crude fiber, and ash contents of 33 different maize genotypes varied between intervals: from 56.79% (sweet hybrid ZP 504su) to 70.38% (yellow dent hybrid ZP 4123); from 10.95% (yellow dent ZP 6566) to 13.28% (ZP 504su); from 3.14% (yellow popcorn ZP 611k) to 7.37% (ZP 504su). Standard deviations of the respective chemical properties were: 2.45%, 0.62%, 0.68%, 0.31%, and 0.08%. Future breeding initiatives aimed at developing novel and enhanced genotypes of maize hybrids with higher grain quality attributes for various applications may find considerable value in our findings. It is crucial to create new breeding programs that use more focused methods to produce hybrids of maize that are meant to serve particular functions. Enabling the production of hybrids with improved nutritional and technological quality of both the starting material as well as the parental lines should receive special consideration.",
publisher = "CHIȘINĂU : MOLDOVA STATE UNIVERSITY",
journal = "The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts",
title = "The influence of genotype on the grain properties of different maize hybrids from Serbia",
pages = "57",
url = "https://hdl.handle.net/21.15107/rcub_rik_1183"
}

Nikolić, V., Simić, M., Žilić, S., Srdić, J., Babić, V., Kravić, N.,& Vasić, M. G.. (2023). The influence of genotype on the grain properties of different maize hybrids from Serbia. in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts
CHIȘINĂU : MOLDOVA STATE UNIVERSITY., 57.
https://hdl.handle.net/21.15107/rcub_rik_1183

Nikolić V, Simić M, Žilić S, Srdić J, Babić V, Kravić N, Vasić MG. The influence of genotype on the grain properties of different maize hybrids from Serbia. in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts. 2023;:57.
https://hdl.handle.net/21.15107/rcub_rik_1183 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Srdić, Jelena, Babić, Vojka, Kravić, Natalija, Vasić, Marko G., "The influence of genotype on the grain properties of different maize hybrids from Serbia" in The National Conference with international participation: Natural sciences in the dialogue of generations, Chisinau, Republic of Moldova, on 14 – 15 September 2023. Book of Abstracts (2023):57,
https://hdl.handle.net/21.15107/rcub_rik_1183 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Vasić, Marko G.
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Jovanović, Snežana
AU  - Milovanović, Danka
AU  - Sarić, Beka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1178
AB  - Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, wholegrain maize flour is currently trending in the functional food market. Numerous studies related to the distribution of nutritional components among flour fractions with different particle sizes have so far been conducted on barley, sorghum, rice, peas, and soybeans, while the results related to maize are few.
Maize grain of different genetic backgrounds and kernel colors: white dent, yellow popcorn, red dent, and blue popcorn, was used in this study. After grinding maize grain on a stone mill, the wholegrain flour was sifted through three different mesh sieves: 1700, 710, and 212 μm. The content of the major chemical constituents of maize grain was analyzed in each fraction of the sifted wholegrain flour to determine the influence of the particle size after sieving on the distribution of the major nutrients in different fractions. The distribution of the particle sizes among the investigated wholegrain flour samples showed that the medium particle size (710-212 μm) was predominant in all cases, ranging from 60.97% in red flour to 70.64% in white flour, followed by the smallest (≤212 μm) and the largest fraction (1700-710 μm), on average 22.82% and 11.38%, respectively. An increase in the protein content was observed with a decrease in the particle size of the fraction, predominantly in yellow and blue flour, while in white and red flour, the differences among fractions were less significant. The highest increase with the decrease in the particle size of the fraction was manifested by the oil content, followed by the ash content. The crude fiber content in most cases showed a decrease, which is best seen in the example of yellow flour, from 3.59% in the largest particle size fraction to 1.96% in the smallest particle size fraction. The highest starch content was determined in medium particle size fractions of the white (71.86%), red (68.33%), and blue (68.39%), while the highest starch content of the yellow popcorn genotype flour (65.38%) was determined in the largest particle size fraction. The highest ash and oil content was determined in the smallest particle size fraction.
Considering that the digestibility of diet ingredients varies along with the particle size distribution, the next step of the research would be to determine the exact values of the in vitro digestibility of different flour fractions. The fact that the mean particle size of ground maize grains significantly influences nutrient composition, may provide new possibilities of incorporating different wholegrain maize flour fractions in food or feed to meet the specific criteria and dietary needs of different categories of consumers.
AB  - Kukuruz (Zea mais L.) je jedna od najvažnijih žitarica u svetu, pored pšenice i pirinča. S obzirom da je kukuruz prirodno bez glutena i bezbedan za osobe koje boluju od celijakije, ili intolerancije na gluten, potražnja za integralnim kukuruznim brašno je trenutno u porastu na tržištu funkcionalne hrane. Brojna istraživanja koja se odnose na distribuciju nutritivnih komponenata među frakcijama brašna različite veličine čestica do sada su sprovedena na ječmu, sirku, pirinču, grašku i soji, dok su rezultati vezani za kukuruz malobrojni.
U ovom istraživanju korišćeno je zrno kukuruza različite genetske osnove i boje zrna: beli zuban, žuti kokičar, crveni zuban i plavi kokičar. Nakon mlevenja kukuruznog zrna na mlinu sa kamenom, inegralno brašno je prosejano kroz tri različita sita sa otvorima: 1700, 710 i 212 μm. Sadržaj najznačajnijih hemijskih komponenata kukuruznog zrna analiziran je u svakoj frakciji prosejanog integralnog brašna kako bi se odredio uticaj veličine čestica nakon prosejavanja na raspodelu glavnih hranljivih materija u različitim frakcijama. Distribucija veličina čestica među ispitivanim uzorcima integralnog brašna pokazala je da je u svim slučajevima najzastupljenija bila srednja veličina čestica (710-212 μm), koja se kretala od 60,97% u crvenom do 70,64% u belom brašnu, a zatim najsitnija (≤ 212 μm) i najkrupnija frakcija (1700-710 μm), u proseku 22,82% i 11,38%, redom. Uočeno je povećanje sadržaja proteina sa smanjenjem veličine čestica frakcije, pretežno kod žutog i plavog brašna, dok su kod belog i crvenog brašna razlike među frakcijama bile manje značajne. Najveći porast sa smanjenjem veličine čestica frakcije manifestovao se u sadržaju ulja, zatim u sadržaju pepela. Sadržaj sirove celuloze u većini slučajeva je pokazao pad, što se najbolje vidi na primeru žutog brašna, sa 3,59% u najkrupnijoj frakciji na 1,96% u frakciji sa najsitnijim česticama. Najveći sadržaj skroba utvrđen je u frakcijama srednje veličine čestica belog (71,86%), crvenog (68,33%) i plavog (68,39%), dok je najveći sadržaj skroba u brašnu od žutog kokičara (65,38%) utvrđen u frakciji sa najkrupnijim česticama. Najveći sadržaj pepela i ulja određen je u frakciji najmanje veličine čestica.
S obzirom na to da svarljivost hranljivih sastojaka varira zajedno sa distribucijom veličine čestica, sledeći korak istraživanja bi bio utvrđivanje tačnih vrednosti in vitro svarljivosti različitih frakcija brašna. Činjenica da prosečna veličina čestica mlevenog zrna kukuruza značajno utiče na sadržaj pojedinih hranljivih materija, može da pruži nove mogućnosti za upotrebu različitih frakcija integralnog kukuruznog brašna u formulaciji hrane za ljude i životinje kako bi se zadovoljili specifični kriterijumi i prehrambene potrebe različitih kategorija konzumenata.
PB  - Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts
T1  - Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions
T1  - Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama
SP  - 91
EP  - 92
UR  - https://hdl.handle.net/21.15107/rcub_rik_1178
ER  - 

@conference{
author = "Nikolić, Valentina and Vasić, Marko G. and Simić, Marijana and Žilić, Slađana and Jovanović, Snežana and Milovanović, Danka and Sarić, Beka",
year = "2023",
abstract = "Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, wholegrain maize flour is currently trending in the functional food market. Numerous studies related to the distribution of nutritional components among flour fractions with different particle sizes have so far been conducted on barley, sorghum, rice, peas, and soybeans, while the results related to maize are few.
Maize grain of different genetic backgrounds and kernel colors: white dent, yellow popcorn, red dent, and blue popcorn, was used in this study. After grinding maize grain on a stone mill, the wholegrain flour was sifted through three different mesh sieves: 1700, 710, and 212 μm. The content of the major chemical constituents of maize grain was analyzed in each fraction of the sifted wholegrain flour to determine the influence of the particle size after sieving on the distribution of the major nutrients in different fractions. The distribution of the particle sizes among the investigated wholegrain flour samples showed that the medium particle size (710-212 μm) was predominant in all cases, ranging from 60.97% in red flour to 70.64% in white flour, followed by the smallest (≤212 μm) and the largest fraction (1700-710 μm), on average 22.82% and 11.38%, respectively. An increase in the protein content was observed with a decrease in the particle size of the fraction, predominantly in yellow and blue flour, while in white and red flour, the differences among fractions were less significant. The highest increase with the decrease in the particle size of the fraction was manifested by the oil content, followed by the ash content. The crude fiber content in most cases showed a decrease, which is best seen in the example of yellow flour, from 3.59% in the largest particle size fraction to 1.96% in the smallest particle size fraction. The highest starch content was determined in medium particle size fractions of the white (71.86%), red (68.33%), and blue (68.39%), while the highest starch content of the yellow popcorn genotype flour (65.38%) was determined in the largest particle size fraction. The highest ash and oil content was determined in the smallest particle size fraction.
Considering that the digestibility of diet ingredients varies along with the particle size distribution, the next step of the research would be to determine the exact values of the in vitro digestibility of different flour fractions. The fact that the mean particle size of ground maize grains significantly influences nutrient composition, may provide new possibilities of incorporating different wholegrain maize flour fractions in food or feed to meet the specific criteria and dietary needs of different categories of consumers., Kukuruz (Zea mais L.) je jedna od najvažnijih žitarica u svetu, pored pšenice i pirinča. S obzirom da je kukuruz prirodno bez glutena i bezbedan za osobe koje boluju od celijakije, ili intolerancije na gluten, potražnja za integralnim kukuruznim brašno je trenutno u porastu na tržištu funkcionalne hrane. Brojna istraživanja koja se odnose na distribuciju nutritivnih komponenata među frakcijama brašna različite veličine čestica do sada su sprovedena na ječmu, sirku, pirinču, grašku i soji, dok su rezultati vezani za kukuruz malobrojni.
U ovom istraživanju korišćeno je zrno kukuruza različite genetske osnove i boje zrna: beli zuban, žuti kokičar, crveni zuban i plavi kokičar. Nakon mlevenja kukuruznog zrna na mlinu sa kamenom, inegralno brašno je prosejano kroz tri različita sita sa otvorima: 1700, 710 i 212 μm. Sadržaj najznačajnijih hemijskih komponenata kukuruznog zrna analiziran je u svakoj frakciji prosejanog integralnog brašna kako bi se odredio uticaj veličine čestica nakon prosejavanja na raspodelu glavnih hranljivih materija u različitim frakcijama. Distribucija veličina čestica među ispitivanim uzorcima integralnog brašna pokazala je da je u svim slučajevima najzastupljenija bila srednja veličina čestica (710-212 μm), koja se kretala od 60,97% u crvenom do 70,64% u belom brašnu, a zatim najsitnija (≤ 212 μm) i najkrupnija frakcija (1700-710 μm), u proseku 22,82% i 11,38%, redom. Uočeno je povećanje sadržaja proteina sa smanjenjem veličine čestica frakcije, pretežno kod žutog i plavog brašna, dok su kod belog i crvenog brašna razlike među frakcijama bile manje značajne. Najveći porast sa smanjenjem veličine čestica frakcije manifestovao se u sadržaju ulja, zatim u sadržaju pepela. Sadržaj sirove celuloze u većini slučajeva je pokazao pad, što se najbolje vidi na primeru žutog brašna, sa 3,59% u najkrupnijoj frakciji na 1,96% u frakciji sa najsitnijim česticama. Najveći sadržaj skroba utvrđen je u frakcijama srednje veličine čestica belog (71,86%), crvenog (68,33%) i plavog (68,39%), dok je najveći sadržaj skroba u brašnu od žutog kokičara (65,38%) utvrđen u frakciji sa najkrupnijim česticama. Najveći sadržaj pepela i ulja određen je u frakciji najmanje veličine čestica.
S obzirom na to da svarljivost hranljivih sastojaka varira zajedno sa distribucijom veličine čestica, sledeći korak istraživanja bi bio utvrđivanje tačnih vrednosti in vitro svarljivosti različitih frakcija brašna. Činjenica da prosečna veličina čestica mlevenog zrna kukuruza značajno utiče na sadržaj pojedinih hranljivih materija, može da pruži nove mogućnosti za upotrebu različitih frakcija integralnog kukuruznog brašna u formulaciji hrane za ljude i životinje kako bi se zadovoljili specifični kriterijumi i prehrambene potrebe različitih kategorija konzumenata.",
publisher = "Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts",
title = "Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions, Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama",
pages = "91-92",
url = "https://hdl.handle.net/21.15107/rcub_rik_1178"
}

Nikolić, V., Vasić, M. G., Simić, M., Žilić, S., Jovanović, S., Milovanović, D.,& Sarić, B.. (2023). Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions. in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts
Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 91-92.
https://hdl.handle.net/21.15107/rcub_rik_1178

Nikolić V, Vasić MG, Simić M, Žilić S, Jovanović S, Milovanović D, Sarić B. Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions. in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts. 2023;:91-92.
https://hdl.handle.net/21.15107/rcub_rik_1178 .

Nikolić, Valentina, Vasić, Marko G., Simić, Marijana, Žilić, Slađana, Jovanović, Snežana, Milovanović, Danka, Sarić, Beka, "Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions" in 7. International conference sustainable postharvest and food technologies INOPTEP 2023 and XXXV Scientific - professional conference processing and energy in agriculture PTEP 2023, Subotica – Palić, 23 – 28. april 2023. - Book of abstracts (2023):91-92,
https://hdl.handle.net/21.15107/rcub_rik_1178 .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Vasić, Marko G.
AU  - Milovanović, Danka
AU  - Sarić, Beka
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1176
AB  - Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this study aimed to
determine the effect of particle size on the in vitro digestibility and nutritional properties of various wholegrain maize
flour fractions. Maize grains of various genetic backgrounds and kernel colours were used in this study, namely, white
dent, yellow popcorn, red dent and blue popcorn. After grinding maize grains on a stone mill, the wholegrain flour was
dry-sieved through three mesh sieves: 1700 μm, 710 μm and 212 μm. The medium particle size fraction (710–212 μm)
was dominant. The in vitro digestibility testing showed that the powder fraction (< 212 μm) was the most digestible in
all investigated samples, while the coarse fraction was the least digestible. The yellow popcorn genotype showed the
highest overall digestibility. An increase in the protein content was observed with a decrease in the particle size of the
fraction. The findings of this study offer new possibilities for incorporating various wholegrain maize flour fractions in
food or feed to meet the specific needs of various categories of consumers.
T2  - Journal of Food and Nutrition Research
T1  - Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
VL  - 62
IS  - 3
SP  - 245
EP  - 253
UR  - https://hdl.handle.net/21.15107/rcub_rik_1176
ER  - 

@article{
author = "Nikolić, Valentina and Simić, Marijana and Vasić, Marko G. and Milovanović, Danka and Sarić, Beka",
year = "2023",
abstract = "Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this study aimed to
determine the effect of particle size on the in vitro digestibility and nutritional properties of various wholegrain maize
flour fractions. Maize grains of various genetic backgrounds and kernel colours were used in this study, namely, white
dent, yellow popcorn, red dent and blue popcorn. After grinding maize grains on a stone mill, the wholegrain flour was
dry-sieved through three mesh sieves: 1700 μm, 710 μm and 212 μm. The medium particle size fraction (710–212 μm)
was dominant. The in vitro digestibility testing showed that the powder fraction (< 212 μm) was the most digestible in
all investigated samples, while the coarse fraction was the least digestible. The yellow popcorn genotype showed the
highest overall digestibility. An increase in the protein content was observed with a decrease in the particle size of the
fraction. The findings of this study offer new possibilities for incorporating various wholegrain maize flour fractions in
food or feed to meet the specific needs of various categories of consumers.",
journal = "Journal of Food and Nutrition Research",
title = "Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours",
volume = "62",
number = "3",
pages = "245-253",
url = "https://hdl.handle.net/21.15107/rcub_rik_1176"
}

Nikolić, V., Simić, M., Vasić, M. G., Milovanović, D.,& Sarić, B.. (2023). Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours. in Journal of Food and Nutrition Research, 62(3), 245-253.
https://hdl.handle.net/21.15107/rcub_rik_1176

Nikolić V, Simić M, Vasić MG, Milovanović D, Sarić B. Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours. in Journal of Food and Nutrition Research. 2023;62(3):245-253.
https://hdl.handle.net/21.15107/rcub_rik_1176 .

Nikolić, Valentina, Simić, Marijana, Vasić, Marko G., Milovanović, Danka, Sarić, Beka, "Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours" in Journal of Food and Nutrition Research, 62, no. 3 (2023):245-253,
https://hdl.handle.net/21.15107/rcub_rik_1176 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Milovanović, Danka
AU  - Sarić, Beka
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1135
AB  - Lignocellulosic biomass represents the most abundant renewable
material in the world, whereas agricultural residues, including those from maize
cultivation, comprise a significant fraction of the total plant waste that can be
repurposed for various applications. Lignocellulosic feedstocks are non-edible
and consist mainly of: cellulose, hemicellulose, and lignin, along with extractive
compounds. Pretreatment is required to separate the lignocellulosic biomass into
its constituents for efficient utilization. Even after extensive research and
development of numerous techniques, pretreatment remains one of the most
expensive phases in converting lignocellulosic biomass into biobased products.
PB  - Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu
C3  - 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
T1  - Novel trends in application and pretreatment of lignocellulosic agricultural waste
SP  - 271
EP  - 276
DO  - 10.46793/SBT28.271N
ER  - 

@conference{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Milovanović, Danka and Sarić, Beka and Vasić, Marko G.",
year = "2023",
abstract = "Lignocellulosic biomass represents the most abundant renewable
material in the world, whereas agricultural residues, including those from maize
cultivation, comprise a significant fraction of the total plant waste that can be
repurposed for various applications. Lignocellulosic feedstocks are non-edible
and consist mainly of: cellulose, hemicellulose, and lignin, along with extractive
compounds. Pretreatment is required to separate the lignocellulosic biomass into
its constituents for efficient utilization. Even after extensive research and
development of numerous techniques, pretreatment remains one of the most
expensive phases in converting lignocellulosic biomass into biobased products.",
publisher = "Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu",
journal = "1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings",
title = "Novel trends in application and pretreatment of lignocellulosic agricultural waste",
pages = "271-276",
doi = "10.46793/SBT28.271N"
}

Nikolić, V., Simić, M., Žilić, S., Milovanović, D., Sarić, B.,& Vasić, M. G.. (2023). Novel trends in application and pretreatment of lignocellulosic agricultural waste. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings
Čačak : Agronomski fakultet u Čačku-Univerzitet u Kragujevcu., 271-276.
https://doi.org/10.46793/SBT28.271N

Nikolić V, Simić M, Žilić S, Milovanović D, Sarić B, Vasić MG. Novel trends in application and pretreatment of lignocellulosic agricultural waste. in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings. 2023;:271-276.
doi:10.46793/SBT28.271N .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Milovanović, Danka, Sarić, Beka, Vasić, Marko G., "Novel trends in application and pretreatment of lignocellulosic agricultural waste" in 1. International symposium on biotechnology, 17–18. March 2023., Faculty of Agronomy in Čačak, University of Kragujevac, Serbia - Proceedings (2023):271-276,
https://doi.org/10.46793/SBT28.271N . .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Kravić, Natalija
AU  - Vančetović, Jelena
AU  - Sečanski, Mile
AU  - Vasić, Marko G.
PY  - 2023
UR  - http://rik.mrizp.rs/handle/123456789/1133
AB  - The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the α-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 μg βCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry.
AB  - Cilj ovog istraživanja bio je da se odrede hemijski sastav i bioaktivna svojstva integralnog brašna dobijenog od jedanaest inbred linija kukuruza u cilju identifikacije genotipova sa povećanim potencijalom za razvoj hibrida visoke nutritivne i funkcionalne vrednosti, pogodnih za proizvodnju hrane. Linije kukuruza, uključujući sedam standardnih žutih, dve QPM i dve linije za hibrid crvenog zrna, gajene su na oglednom polju Instituta za kukuruz na lokaciji Zemun Polje, Srbija. Integralno kukuruzno brašno dobijeno je mlevenjem u laboratorijskom mlinu. Procena hemijskog sastava i sadržaja pojedinih bioaktivnih jedinjenja, kao i ukupnog antioksidativnog kapaciteta, sprovedena je primenom standardnih laboratorijskih procedura. Najviši sadržaj skroba (73,73%) utvrđen je u liniji L8, dok je linija L10 imala najveći sadržaj proteina (12,82%). Među rastvorljivim proteinima, frakcija α-zeina bila je dominantna u većini linija, u rasponu od 0,92% do 3,57%. Najveći sadržaj ukupnih vlakana (NDF) utvrđen je u zrnu crvene boje Linije 9 (15,77%). Linija L8 je bila najbogatija ukupnim karotenoidima (21,08 mg βCE/g s.m.), dok je linija L7 imala najveći ukupni antioksidativni kapacitet (34,30 mmol Trolox/kg d.m.), što se može objasniti prisustvom antocijana u crvenom zrnu. Linija L1 je imala najveći sadržaj ukupnih šećera (3,36%), a linija L4 imala je najmanji (1,44%). Svi uzorci novih inbred linija ispitivani u ovoj studiji pokazali su dobre parametre kvaliteta u pogledu hemijskog sastava i bioaktivnih svojstava. Dobijeni rezultati mogu dati neke dragocene smernice potrebne u narednim fazama oplemenjivanja kukuruza, kao i otvoriti različite mogućnosti za korišćenje integralnog kukuruznog brašna u prehrambenoj industriji.
PB  - Novi Sad : University of Novi Sad, Scientific Institute of Food Technology
T2  - Food and Feed Research
T1  - Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines
VL  - 50
IS  - 1
SP  - 1
EP  - 11
DO  - 10.5937/ffr0-41894
ER  - 

@article{
author = "Nikolić, Valentina and Simić, Marijana and Žilić, Slađana and Kravić, Natalija and Vančetović, Jelena and Sečanski, Mile and Vasić, Marko G.",
year = "2023",
abstract = "The aim of this study was to assess the chemical composition and bioactive properties of the wholegrain flour obtained from eleven maize inbred lines to identify genotypes with increased potential for the development of hybrids with high nutritional and functional value, suitable for food production. The maize inbreds, including seven standard yellow, two QPM (quality protein maize) and two lines for red kernel hybrids, were grown in the experimental field of the Maize Research Institute at the location of Zemun Polje, Serbia. Wholegrain maize flour was got by grinding the maize grain in a laboratory mill. The assessment of the chemical composition and content of certain bioactive compounds, as well as the total antioxidant capacity, was conducted using standard laboratory procedures. The highest starch content (73.73%) was determined in line L8, while line L10 had the highest protein content (12.82%). Among soluble proteins, the α-zein fraction was dominant in most of the lines, ranging from 0.92% to 3.57%. The highest content of total fibres (NDF) was determined in red kernel line L9 (15.77%). Line L8 was the richest in total carotenoids (21.08 μg βCE/g d.m.), while line L7 had the highest total antioxidant capacity (34.30 mmol Trolox/kg d.m.), which can be explained by the presence of anthocyanins in the red grain. Line L1 had the highest content of total sugars (3.36%), and line L4 had the lowest (1.44%). Most of the samples of inbred lines investigated in this study showed good quality parameters regarding chemical composition and bioactive properties. The obtained results may provide some valuable guidelines needed in the following stages of maize breeding and open up various possibilities for the utilization of wholegrain maize flour in the food industry., Cilj ovog istraživanja bio je da se odrede hemijski sastav i bioaktivna svojstva integralnog brašna dobijenog od jedanaest inbred linija kukuruza u cilju identifikacije genotipova sa povećanim potencijalom za razvoj hibrida visoke nutritivne i funkcionalne vrednosti, pogodnih za proizvodnju hrane. Linije kukuruza, uključujući sedam standardnih žutih, dve QPM i dve linije za hibrid crvenog zrna, gajene su na oglednom polju Instituta za kukuruz na lokaciji Zemun Polje, Srbija. Integralno kukuruzno brašno dobijeno je mlevenjem u laboratorijskom mlinu. Procena hemijskog sastava i sadržaja pojedinih bioaktivnih jedinjenja, kao i ukupnog antioksidativnog kapaciteta, sprovedena je primenom standardnih laboratorijskih procedura. Najviši sadržaj skroba (73,73%) utvrđen je u liniji L8, dok je linija L10 imala najveći sadržaj proteina (12,82%). Među rastvorljivim proteinima, frakcija α-zeina bila je dominantna u većini linija, u rasponu od 0,92% do 3,57%. Najveći sadržaj ukupnih vlakana (NDF) utvrđen je u zrnu crvene boje Linije 9 (15,77%). Linija L8 je bila najbogatija ukupnim karotenoidima (21,08 mg βCE/g s.m.), dok je linija L7 imala najveći ukupni antioksidativni kapacitet (34,30 mmol Trolox/kg d.m.), što se može objasniti prisustvom antocijana u crvenom zrnu. Linija L1 je imala najveći sadržaj ukupnih šećera (3,36%), a linija L4 imala je najmanji (1,44%). Svi uzorci novih inbred linija ispitivani u ovoj studiji pokazali su dobre parametre kvaliteta u pogledu hemijskog sastava i bioaktivnih svojstava. Dobijeni rezultati mogu dati neke dragocene smernice potrebne u narednim fazama oplemenjivanja kukuruza, kao i otvoriti različite mogućnosti za korišćenje integralnog kukuruznog brašna u prehrambenoj industriji.",
publisher = "Novi Sad : University of Novi Sad, Scientific Institute of Food Technology",
journal = "Food and Feed Research",
title = "Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines",
volume = "50",
number = "1",
pages = "1-11",
doi = "10.5937/ffr0-41894"
}

Nikolić, V., Simić, M., Žilić, S., Kravić, N., Vančetović, J., Sečanski, M.,& Vasić, M. G.. (2023). Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines. in Food and Feed Research
Novi Sad : University of Novi Sad, Scientific Institute of Food Technology., 50(1), 1-11.
https://doi.org/10.5937/ffr0-41894

Nikolić V, Simić M, Žilić S, Kravić N, Vančetović J, Sečanski M, Vasić MG. Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines. in Food and Feed Research. 2023;50(1):1-11.
doi:10.5937/ffr0-41894 .

Nikolić, Valentina, Simić, Marijana, Žilić, Slađana, Kravić, Natalija, Vančetović, Jelena, Sečanski, Mile, Vasić, Marko G., "Nutritional composition and bioactive properties of the wholegrain flour obtained from maize inbred lines" in Food and Feed Research, 50, no. 1 (2023):1-11,
https://doi.org/10.5937/ffr0-41894 . .

TY  - CONF
AU  - Žilić, Slađana
AU  - Ćujić Nikolić, Nada
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Šavikin, Katarina
AU  - Živković, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1381
AB  - Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. The food and pharmaceutical industry are aiming to exploit the novel sources of valuable bioactove compounds and their increased utilization is one of a researches goal. Anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefit to a large part of human world’s population.
The aim of the present research was to develop and examine microencapsulation systems of blue maize flour using conventional wall material (biopolymers) as maltodextrin (MD), in combination with novel one, hydroxypropyl-β-cyclodextrin (HPCD), in order to obtain powder with appropriate functional, organoleptic and pharmacological characteristics, uniform in size, which could be applied in the food and pharmaceutical industry. Waste product of blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder property parameters (powder yield, moisture content, rehydration time, powder densities, flowability, cohesiveness, pH and color) and for the content of phenolic compounds.
Powder bulk and tapped densities are important parameters which determine the quality of final product in pharmaceutical process. Bulk density values were in the range from 0.23 to 0.33 g/ml and tapped densities from 0.37 to 0.55 g/ml, demonstrating good powder properties. Rehydration properties of blue maize microencapsulated powders was in accordance with results of their flowability and cohesiveness. Powder obtained with MD was characterized with significantly longer rehydration time athough in combination with HPCD rehydration time was half time shortened. The average content of anthocyanins and total phelolic compounds in microincapsulates was high, 10.677 μg CGE/g and 31.380 μg CE/g, respectively.
PB  - Belgrade : Maize Research Institute "Zemun Polje"
C3  - 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts
T1  - Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry
SP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_rik_1381
ER  - 

@conference{
author = "Žilić, Slađana and Ćujić Nikolić, Nada and Simić, Marijana and Nikolić, Valentina and Šavikin, Katarina and Živković, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. The food and pharmaceutical industry are aiming to exploit the novel sources of valuable bioactove compounds and their increased utilization is one of a researches goal. Anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefit to a large part of human world’s population.
The aim of the present research was to develop and examine microencapsulation systems of blue maize flour using conventional wall material (biopolymers) as maltodextrin (MD), in combination with novel one, hydroxypropyl-β-cyclodextrin (HPCD), in order to obtain powder with appropriate functional, organoleptic and pharmacological characteristics, uniform in size, which could be applied in the food and pharmaceutical industry. Waste product of blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder property parameters (powder yield, moisture content, rehydration time, powder densities, flowability, cohesiveness, pH and color) and for the content of phenolic compounds.
Powder bulk and tapped densities are important parameters which determine the quality of final product in pharmaceutical process. Bulk density values were in the range from 0.23 to 0.33 g/ml and tapped densities from 0.37 to 0.55 g/ml, demonstrating good powder properties. Rehydration properties of blue maize microencapsulated powders was in accordance with results of their flowability and cohesiveness. Powder obtained with MD was characterized with significantly longer rehydration time athough in combination with HPCD rehydration time was half time shortened. The average content of anthocyanins and total phelolic compounds in microincapsulates was high, 10.677 μg CGE/g and 31.380 μg CE/g, respectively.",
publisher = "Belgrade : Maize Research Institute "Zemun Polje"",
journal = "25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts",
title = "Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry",
pages = "39",
url = "https://hdl.handle.net/21.15107/rcub_rik_1381"
}

Žilić, S., Ćujić Nikolić, N., Simić, M., Nikolić, V., Šavikin, K., Živković, J.,& Vasić, M. G.. (2022). Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry. in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts
Belgrade : Maize Research Institute "Zemun Polje"., 39.
https://hdl.handle.net/21.15107/rcub_rik_1381

Žilić S, Ćujić Nikolić N, Simić M, Nikolić V, Šavikin K, Živković J, Vasić MG. Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry. in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts. 2022;:39.
https://hdl.handle.net/21.15107/rcub_rik_1381 .

Žilić, Slađana, Ćujić Nikolić, Nada, Simić, Marijana, Nikolić, Valentina, Šavikin, Katarina, Živković, Jelena, Vasić, Marko G., "Encapsulation of anthocyanins from blue maize in order to create functional carriers with application in the food and pharmaceutical industry" in 25. EUCARPIA Maize and Sorghum conference current, Challenges and new methods for maize and sorghum breeding, 30.05–2.06.2022., Belgrade, Serbia - Book of abstracts (2022):39,
https://hdl.handle.net/21.15107/rcub_rik_1381 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Dodig, Dejan
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1377
AB  - Whole grain cereals are considered essential components of nutrition because of their healthpromoting
properties. Oats (Avena sativa L.) are naturally gluten-free cereals suitable for
persons suffering from celiac disease, abundant in dietary fibre, among which particularly β-
glucans offer medical advantages like lowering cholesterol levels, reducing glucose uptake,
and decreasing plasma insulin levels [1,2]. Nevertheless, oats are abundant in phenolic acids,
flavonoids, carotenoids, vitamin E, and phytosterols [3,4]. This study aimed to investigate the
antioxidant properties of the dehulled grain and hulls of three oat genotypes with different
hull colours: yellow, brown and black. The contents of total phenolic compounds, phenolic
acids, β-glucan, and antioxidant capacity of the oat grains and oat hulls were analysed.
Significant differences were noticed among the tested samples, especially between parameter
values determined in hulls, compared to those in grain. Oat hulls had higher contents of total
phenolic compounds (11320.11-24352.48 μg GAE/g d.m.) compared to grain (841.89-982.08
μg GAE/g d.m.); as well as the detected phenolic acids, namely: p-coumaric, ferulic,
isoferulic, vanillic and syringic acid. Ferulic acid was predominant, in both the grain (395.88-
589.14 μg/g d.m.) and hulls (4987.02-13794.82 μg/g d.m.). The antioxidant capacity was
higher in oat hulls, also, ranging from 42.31 mmol Trolox/kg d.m., in yellow hulls to 53.16
mmol Trolox/kg d.m. in brown hulls, and from 22.61 mmol Trolox/kg d.m. in black grain, to
25.06 mmol Trolox/kg d.m. in brown grain. Conversely, the β-glucan content determined in
the grain samples was significantly higher, ranging from 4.07% to 5.33% in grain, and only
0.03-0.06% in hulls. The anthocyanins and proanthocyanidins were not detected, which
indicates that the colour of the oat varieties did not originate from these pigmented bioactive
compounds. The investigated oat genotypes exhibit notable potential for use by the food and
feed industries as sources of phytochemicals with potential health-promoting benefits.
PB  - Belgrade : University of Belgrade, Faculty of agriculture
C3  - 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts
T1  - Oat varieties with different hull colours as potential sources of phytochemicals for the food and feed industry
SP  - 77
UR  - https://hdl.handle.net/21.15107/rcub_rik_1377
ER  - 

@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kandić, Vesna and Dodig, Dejan and Vasić, Marko G.",
year = "2022",
abstract = "Whole grain cereals are considered essential components of nutrition because of their healthpromoting
properties. Oats (Avena sativa L.) are naturally gluten-free cereals suitable for
persons suffering from celiac disease, abundant in dietary fibre, among which particularly β-
glucans offer medical advantages like lowering cholesterol levels, reducing glucose uptake,
and decreasing plasma insulin levels [1,2]. Nevertheless, oats are abundant in phenolic acids,
flavonoids, carotenoids, vitamin E, and phytosterols [3,4]. This study aimed to investigate the
antioxidant properties of the dehulled grain and hulls of three oat genotypes with different
hull colours: yellow, brown and black. The contents of total phenolic compounds, phenolic
acids, β-glucan, and antioxidant capacity of the oat grains and oat hulls were analysed.
Significant differences were noticed among the tested samples, especially between parameter
values determined in hulls, compared to those in grain. Oat hulls had higher contents of total
phenolic compounds (11320.11-24352.48 μg GAE/g d.m.) compared to grain (841.89-982.08
μg GAE/g d.m.); as well as the detected phenolic acids, namely: p-coumaric, ferulic,
isoferulic, vanillic and syringic acid. Ferulic acid was predominant, in both the grain (395.88-
589.14 μg/g d.m.) and hulls (4987.02-13794.82 μg/g d.m.). The antioxidant capacity was
higher in oat hulls, also, ranging from 42.31 mmol Trolox/kg d.m., in yellow hulls to 53.16
mmol Trolox/kg d.m. in brown hulls, and from 22.61 mmol Trolox/kg d.m. in black grain, to
25.06 mmol Trolox/kg d.m. in brown grain. Conversely, the β-glucan content determined in
the grain samples was significantly higher, ranging from 4.07% to 5.33% in grain, and only
0.03-0.06% in hulls. The anthocyanins and proanthocyanidins were not detected, which
indicates that the colour of the oat varieties did not originate from these pigmented bioactive
compounds. The investigated oat genotypes exhibit notable potential for use by the food and
feed industries as sources of phytochemicals with potential health-promoting benefits.",
publisher = "Belgrade : University of Belgrade, Faculty of agriculture",
journal = "1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts",
title = "Oat varieties with different hull colours as potential sources of phytochemicals for the food and feed industry",
pages = "77",
url = "https://hdl.handle.net/21.15107/rcub_rik_1377"
}

Nikolić, V., Žilić, S., Simić, M., Kandić, V., Dodig, D.,& Vasić, M. G.. (2022). Oat varieties with different hull colours as potential sources of phytochemicals for the food and feed industry. in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts
Belgrade : University of Belgrade, Faculty of agriculture., 77.
https://hdl.handle.net/21.15107/rcub_rik_1377

Nikolić V, Žilić S, Simić M, Kandić V, Dodig D, Vasić MG. Oat varieties with different hull colours as potential sources of phytochemicals for the food and feed industry. in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts. 2022;:77.
https://hdl.handle.net/21.15107/rcub_rik_1377 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kandić, Vesna, Dodig, Dejan, Vasić, Marko G., "Oat varieties with different hull colours as potential sources of phytochemicals for the food and feed industry" in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts (2022):77,
https://hdl.handle.net/21.15107/rcub_rik_1377 .

TY  - CONF
AU  - Simić, Marijana
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1376
AB  - of the flours by reducing the enzyme activity and moisture content. Besides the biological effects, the dry-heat process has a significant impact on the techno-functional and nutritional properties of flours. Hence, the effects of the dry heat treatment at different temperatures: 100, 125, 135, 150, and 165°C, on the technological and functional properties, as well as antioxidant capacity of maize flours were investigated. The experimental material consisted of two maize hybrids with different colors and kernel types (white-standard and blue-popping). Maize samples were ground on a lab mill to a fine powder (<500μm) and flour samples evenly spread on a glass plate and thermally treated for 1 h in a ventilation oven Memmert UF55. Results showed that dry heat treatment increased the insoluble dietary fibre and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The antioxidant capacity ranged from 10.05 to 13.32 mmol Trolox Eq/kg and 20.51 to 24.03 mmol Trolox Eq/kg in white and blue maize flour, respectively. The water absorption index showed an increase to a temperature of 135°C after which it began to decrease and reached a minimum at a temperature of 165°C. Meanwhile, the solubility index increased with an increase of temperature, and doubled its value after a temperature of 135°C. The dry-heat treatments largely modulated pasting properties of maize flours. The untreated maize flour samples showed a higher peak viscosity than the treated samples. Especially, white and blue maize flour samples at 165oC reached the lowest viscosity value of all samples and the result was attributed to the structural changes in flour. Dry-heat treatment had a significant effect on the maize flour color parameters and the results of the parameters L*, a* and b* indicated that the flour showed darkening and browning effect as the dry heat treatment temperature increased. Browning also indicates the formation of melanoidins as the end-product of the Maillard reaction, which confirms the maximum value of antioxidant capacity at a temperature of 165°C. All results showed that a temperature of 135°C had favorable impact on the techno-functionality of maize flours. However, due to the different kernel structures of the used maize genotypes and inter-relations between chemical compounds within the food matrix, the overall impact of dry-heat treatments was not completely elucidated.
PB  - Novi Sad : University of Novi Sad, Faculty of Technology
C3  - 2. international conference on advanced production and processing (ICAPP),  Novi Sad, Serbia, 20-22.10. 2022. - Book of abstracts
T1  - Changes in techno-functional properties of maize flours induced by dry-heat treatment
SP  - 48
UR  - https://hdl.handle.net/21.15107/rcub_rik_1376
ER  - 

@conference{
author = "Simić, Marijana and Nikolić, Valentina and Žilić, Slađana and Vasić, Marko G.",
year = "2022",
abstract = "of the flours by reducing the enzyme activity and moisture content. Besides the biological effects, the dry-heat process has a significant impact on the techno-functional and nutritional properties of flours. Hence, the effects of the dry heat treatment at different temperatures: 100, 125, 135, 150, and 165°C, on the technological and functional properties, as well as antioxidant capacity of maize flours were investigated. The experimental material consisted of two maize hybrids with different colors and kernel types (white-standard and blue-popping). Maize samples were ground on a lab mill to a fine powder (<500μm) and flour samples evenly spread on a glass plate and thermally treated for 1 h in a ventilation oven Memmert UF55. Results showed that dry heat treatment increased the insoluble dietary fibre and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The antioxidant capacity ranged from 10.05 to 13.32 mmol Trolox Eq/kg and 20.51 to 24.03 mmol Trolox Eq/kg in white and blue maize flour, respectively. The water absorption index showed an increase to a temperature of 135°C after which it began to decrease and reached a minimum at a temperature of 165°C. Meanwhile, the solubility index increased with an increase of temperature, and doubled its value after a temperature of 135°C. The dry-heat treatments largely modulated pasting properties of maize flours. The untreated maize flour samples showed a higher peak viscosity than the treated samples. Especially, white and blue maize flour samples at 165oC reached the lowest viscosity value of all samples and the result was attributed to the structural changes in flour. Dry-heat treatment had a significant effect on the maize flour color parameters and the results of the parameters L*, a* and b* indicated that the flour showed darkening and browning effect as the dry heat treatment temperature increased. Browning also indicates the formation of melanoidins as the end-product of the Maillard reaction, which confirms the maximum value of antioxidant capacity at a temperature of 165°C. All results showed that a temperature of 135°C had favorable impact on the techno-functionality of maize flours. However, due to the different kernel structures of the used maize genotypes and inter-relations between chemical compounds within the food matrix, the overall impact of dry-heat treatments was not completely elucidated.",
publisher = "Novi Sad : University of Novi Sad, Faculty of Technology",
journal = "2. international conference on advanced production and processing (ICAPP),  Novi Sad, Serbia, 20-22.10. 2022. - Book of abstracts",
title = "Changes in techno-functional properties of maize flours induced by dry-heat treatment",
pages = "48",
url = "https://hdl.handle.net/21.15107/rcub_rik_1376"
}

Simić, M., Nikolić, V., Žilić, S.,& Vasić, M. G.. (2022). Changes in techno-functional properties of maize flours induced by dry-heat treatment. in 2. international conference on advanced production and processing (ICAPP),  Novi Sad, Serbia, 20-22.10. 2022. - Book of abstracts
Novi Sad : University of Novi Sad, Faculty of Technology., 48.
https://hdl.handle.net/21.15107/rcub_rik_1376

Simić M, Nikolić V, Žilić S, Vasić MG. Changes in techno-functional properties of maize flours induced by dry-heat treatment. in 2. international conference on advanced production and processing (ICAPP),  Novi Sad, Serbia, 20-22.10. 2022. - Book of abstracts. 2022;:48.
https://hdl.handle.net/21.15107/rcub_rik_1376 .

Simić, Marijana, Nikolić, Valentina, Žilić, Slađana, Vasić, Marko G., "Changes in techno-functional properties of maize flours induced by dry-heat treatment" in 2. international conference on advanced production and processing (ICAPP),  Novi Sad, Serbia, 20-22.10. 2022. - Book of abstracts (2022):48,
https://hdl.handle.net/21.15107/rcub_rik_1376 .

TY  - CONF
AU  - Žilić, Slađana
AU  - Nikolić, Valentina
AU  - Ćujić Nikolić, Nada
AU  - Simić, Marijana
AU  - Šavikin, Katarina
AU  - Živković, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1378
AB  - Although the results provided the evidence of high levels of health beneficial phytochemicals
of colored maize [1], it is currently being produced only in small amounts for making
specialty foods or for use in ornamentation [2]. The aim of the present research was to
develop and examine microencapsulation systems of anthocyanins from waste product of blue
maize processing using conventional wall material as maltodextrin (MD), in combination with
novel one, hydroxypropyl-β-cyclodextrin (HPCD). Liquid blue maize extract was spray dried
with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both
carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder
property parameters, for the content of phenolic compounds, antioxidant capacity and for the
fate of anthocyanins (ACNs) in the digestive system. The content of total free phenolic
compounds in microencapsulates was 31380 mg CE/kg on average. A smaller percentage
consists of phenolic acids. Seven of them were detected. The ACNs content in the starting raw
material was 1426 mg CGE/kg with acylated Cy-3-(6'-Mal-Glu) than Cy-3-Glu as dominant.
In microencapsulates the content was 10677 mg CGE/kg on average with a variation of about
4%. Digestion fluids of microencapsulates with 30% of HPCD after each in vitro phase had
the highest residue of ACNs (54-69%). On the other hand, the microencapsulation system
with 15% MD and 15% HPCD showed the lowest stability. Therefore, the digestibility of
these microencapsulates was the highest and amounted to 73.63%. Considering the results, it
can be concluded that waste product of blue maize processing in form of microencapsulates
can be used in the food and pharmaceutical industry and can also contribute significantly to
the daily intake of ACNs, especially acylated forms whose daily intake has been estimated at
23% compared to 77% of non-acylated ones [3].
PB  - Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet
C3  - 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts
T1  - Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion
SP  - 43
UR  - https://hdl.handle.net/21.15107/rcub_rik_1378
ER  - 

@conference{
author = "Žilić, Slađana and Nikolić, Valentina and Ćujić Nikolić, Nada and Simić, Marijana and Šavikin, Katarina and Živković, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Although the results provided the evidence of high levels of health beneficial phytochemicals
of colored maize [1], it is currently being produced only in small amounts for making
specialty foods or for use in ornamentation [2]. The aim of the present research was to
develop and examine microencapsulation systems of anthocyanins from waste product of blue
maize processing using conventional wall material as maltodextrin (MD), in combination with
novel one, hydroxypropyl-β-cyclodextrin (HPCD). Liquid blue maize extract was spray dried
with and without adding carrier agents: MD (30%), HPCD (30 %) and combination of both
carriers (15% MD and 15% HPCD). The obtained samples were analyzed for the powder
property parameters, for the content of phenolic compounds, antioxidant capacity and for the
fate of anthocyanins (ACNs) in the digestive system. The content of total free phenolic
compounds in microencapsulates was 31380 mg CE/kg on average. A smaller percentage
consists of phenolic acids. Seven of them were detected. The ACNs content in the starting raw
material was 1426 mg CGE/kg with acylated Cy-3-(6'-Mal-Glu) than Cy-3-Glu as dominant.
In microencapsulates the content was 10677 mg CGE/kg on average with a variation of about
4%. Digestion fluids of microencapsulates with 30% of HPCD after each in vitro phase had
the highest residue of ACNs (54-69%). On the other hand, the microencapsulation system
with 15% MD and 15% HPCD showed the lowest stability. Therefore, the digestibility of
these microencapsulates was the highest and amounted to 73.63%. Considering the results, it
can be concluded that waste product of blue maize processing in form of microencapsulates
can be used in the food and pharmaceutical industry and can also contribute significantly to
the daily intake of ACNs, especially acylated forms whose daily intake has been estimated at
23% compared to 77% of non-acylated ones [3].",
publisher = "Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet",
journal = "1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts",
title = "Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion",
pages = "43",
url = "https://hdl.handle.net/21.15107/rcub_rik_1378"
}

Žilić, S., Nikolić, V., Ćujić Nikolić, N., Simić, M., Šavikin, K., Živković, J.,& Vasić, M. G.. (2022). Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion. in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts
Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet., 43.
https://hdl.handle.net/21.15107/rcub_rik_1378

Žilić S, Nikolić V, Ćujić Nikolić N, Simić M, Šavikin K, Živković J, Vasić MG. Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion. in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts. 2022;:43.
https://hdl.handle.net/21.15107/rcub_rik_1378 .

Žilić, Slađana, Nikolić, Valentina, Ćujić Nikolić, Nada, Simić, Marijana, Šavikin, Katarina, Živković, Jelena, Vasić, Marko G., "Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion" in 1. european symposium on phytochemicals in medicine and food (1-EuSPMF), Belgrade, 7-9.09.2022. - Book of abstracts (2022):43,
https://hdl.handle.net/21.15107/rcub_rik_1378 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
AU  - Srdić, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1299
AB  - Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza.
AB  - Maize (Zea Mays L.) is the most important field crop in the Republic of Serbia, which is grown on
about one million hectares per year. Black soybean (Glycine max) has been used for centuries in
traditional Eastern medicine for the preparation of teas and fermented products with high antioxidant
capacity. Black soybean seed coat has a high content of anthocyanins: cyanidin, delphinidin and
pelargonidine in the form of 3-O-glucoside. The antioxidant properties of these compounds have a
positive effect on weight regulation and prevention of diabetes, reduce the risk of various diseases such
as atherosclerosis, cancer, diabetes, ischemia, and neurodegenerative disorders. Products enriched with
anthocyanins from black soybean seed coat can have a positive effect on the health of consumers, while
the use of soybean seed coat, a by-product from soybean processing, additionally valorizes this raw
material.
The aim of this study was to optimize the process of anthocyanin extraction from black soybean seed in
order to further enrich canned corn products with bioactive compounds. Several extraction procedures
were applied in the experiments: warm extraction with heating on a magnetic stirrer, extraction with
ultrasonic treatment, as well as cold extraction. In the experiments, 1.6% and 0.8% acetic acid were
used for extraction with the addition of lactic (1 or 1.5%) and/or citric acid (0.5 or 1%) as stabilizers.
Heated extraction - "warm" extraction was performed on a magnetic stirrer at a temperature of 50˚C for
60 minutes. Extraction without heating - "cold" extraction, was performed in a shaker to avoid thermal
decomposition of bioactive compounds, but this method of extraction proved to be the least effective.
Extraction in an ultrasonic bath was applied in order to decompose soybean seeds as quickly as
possible and increase the availability of anthocyanins. Heated extraction has been shown to be most
suitable for higher anthocyanin yields. The highest yield of anthocyanins with the optimal pH value of
the brine was achieved by applying 1% lactic acid in 0.8% acetic acid during the "warm" extraction
(50˚C, 1 h).
The possibility of coloring sweet maize grains with anthocyanin extract was investigated. Since the
brines with citric acid became cloudy (opalescent) after some time, lactic acid was used as an
anthocyanin stabilizer in the continuation of the research. Depending on the extraction conditions, the
spectrophotometrically determined content of anthocyanins in the solution varied from 3541.90 to
5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m.
After seven days, the anthocyanin content in the grain did not increase significantly, so this aging
period was selected as optimal for marinating maize products
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
SP  - 56
EP  - 57
UR  - https://hdl.handle.net/21.15107/rcub_rik_1299
ER  - 

@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza., Maize (Zea Mays L.) is the most important field crop in the Republic of Serbia, which is grown on
about one million hectares per year. Black soybean (Glycine max) has been used for centuries in
traditional Eastern medicine for the preparation of teas and fermented products with high antioxidant
capacity. Black soybean seed coat has a high content of anthocyanins: cyanidin, delphinidin and
pelargonidine in the form of 3-O-glucoside. The antioxidant properties of these compounds have a
positive effect on weight regulation and prevention of diabetes, reduce the risk of various diseases such
as atherosclerosis, cancer, diabetes, ischemia, and neurodegenerative disorders. Products enriched with
anthocyanins from black soybean seed coat can have a positive effect on the health of consumers, while
the use of soybean seed coat, a by-product from soybean processing, additionally valorizes this raw
material.
The aim of this study was to optimize the process of anthocyanin extraction from black soybean seed in
order to further enrich canned corn products with bioactive compounds. Several extraction procedures
were applied in the experiments: warm extraction with heating on a magnetic stirrer, extraction with
ultrasonic treatment, as well as cold extraction. In the experiments, 1.6% and 0.8% acetic acid were
used for extraction with the addition of lactic (1 or 1.5%) and/or citric acid (0.5 or 1%) as stabilizers.
Heated extraction - "warm" extraction was performed on a magnetic stirrer at a temperature of 50˚C for
60 minutes. Extraction without heating - "cold" extraction, was performed in a shaker to avoid thermal
decomposition of bioactive compounds, but this method of extraction proved to be the least effective.
Extraction in an ultrasonic bath was applied in order to decompose soybean seeds as quickly as
possible and increase the availability of anthocyanins. Heated extraction has been shown to be most
suitable for higher anthocyanin yields. The highest yield of anthocyanins with the optimal pH value of
the brine was achieved by applying 1% lactic acid in 0.8% acetic acid during the "warm" extraction
(50˚C, 1 h).
The possibility of coloring sweet maize grains with anthocyanin extract was investigated. Since the
brines with citric acid became cloudy (opalescent) after some time, lactic acid was used as an
anthocyanin stabilizer in the continuation of the research. Depending on the extraction conditions, the
spectrophotometrically determined content of anthocyanins in the solution varied from 3541.90 to
5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m.
After seven days, the anthocyanin content in the grain did not increase significantly, so this aging
period was selected as optimal for marinating maize products",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
pages = "56-57",
url = "https://hdl.handle.net/21.15107/rcub_rik_1299"
}

Nikolić, V., Žilić, S., Simić, M., Perić, V., Srdić, J.,& Vasić, M. G.. (2022). Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 56-57.
https://hdl.handle.net/21.15107/rcub_rik_1299

Nikolić V, Žilić S, Simić M, Perić V, Srdić J, Vasić MG. Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda. 2022;:56-57.
https://hdl.handle.net/21.15107/rcub_rik_1299 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Perić, Vesna, Srdić, Jelena, Vasić, Marko G., "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food" in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda (2022):56-57,
https://hdl.handle.net/21.15107/rcub_rik_1299 .

TY  - CONF
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
AU  - Srdić, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1300
AB  - The possibility of enrichment of sweet maize grains with anthocyanin extract was investigated. Several
procedures with acetic acid were applied in the experiments of anthocyanins extraction from black soya
bean seed coat. During the marination process, the grains were stained, changing their standard yellow
color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after
some time, lactic acid was used as an anthocyanin stabilizer in the continuation of the research.
Depending on the extraction conditions, the spectrophotometrically determined content of total
anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated
maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content
in the grain did not increase significantly, so this aging period was selected as optimal for marinating
maize products.
AB  - Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza.
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
SP  - 33
EP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_rik_1300
ER  - 

@conference{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "The possibility of enrichment of sweet maize grains with anthocyanin extract was investigated. Several
procedures with acetic acid were applied in the experiments of anthocyanins extraction from black soya
bean seed coat. During the marination process, the grains were stained, changing their standard yellow
color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after
some time, lactic acid was used as an anthocyanin stabilizer in the continuation of the research.
Depending on the extraction conditions, the spectrophotometrically determined content of total
anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated
maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content
in the grain did not increase significantly, so this aging period was selected as optimal for marinating
maize products., Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za pripremu čajeva i fermetisanih proizvoda visokog antiokisdativnog kapaciteta. Semenjača
crne soje ima visok sadržaj antocijanina: cijanidina, delfinidina i pelargonidina u obliku 3-O-glukozida.
Antioksidativna svojstva ovih jedinjenja pozitivno utiču na regulisanje telesne mase i prevenciju
dijabetesa, smanjuju rizik od obolevanja različitim bolestima kao što su ateroskleroza, rak, dijabetes,
ishemija, i neurodegenerativni poremećaji. Proizvodi obogaćeni antocijanima iz semenjače crne soje
mogu pozitivno uticati na zdravlje konzumenata, dok se iskorišćenjem sojine semenjače, sporednog
proizvoda iz prerade soje, dodatno se valorizuje ova sirovina.
Cilj ovog istraživanja bio je da se optimizuje proces ekstrakcije antocijana iz semenjače crne soje kako
bi se konzervisani proizvodi od kukuruza dodatno obogatili bioaktivnim jedinjenjima. U
eksperimentima je primenjeno nekoliko postupaka ekstrakcije: topla ekstrakcija uz zagrevanje na
magnetnoj mešalici, ekstrakcija sa ultrazvučnim tretmanom, kao i hladna ekstrakcija. U
eksperimentima je za ekstrakciju korišćena sirćetna kiselina koncentracije 1,6% i 0,8% uz dodatak
mlečne (1 ili 1,5%) i/ili limunske kiseline (0,5 ili 1%) kao stabilizatora. Ekstrakcija uz zagrevanje –
„topla“ ekstrakcija vršena je na magnetnoj mešalici na temeperaturi od 50˚C u trajanju od 60 minuta.
Ekstrakcija bez zagrevanja – „hladna“ ekstrakcija, vršena je u tresilici kako bi se izbegla termička
razgradnja bioaktivnih jedinjenja, međutim ova metoda ekstrakcije se pokazala kao najmanje efikasna.
Ekstrakcija u ultrazvučnom kupatilu je primenjivana kako bi se sojina semenjača što brže razgradila i
dostupnost antocijanina povećala. Ekstrakcija sa zagrevanjem se pokazala kao najpogodnija za
dobijanje višeg prinosa antocijana. Najviši prinos antocijana uz optimalnu pH vrednost naliva ostvaren
je primenom 1% mlečne kiseline u 0,8% sirćetnoj kiselini tokom „tople“ ekstrakcije (50˚C, 1 h).
Ispitivana je mogućnost obojenja zrna kukuruza šećerca ekstraktom antocijanina. S obzirom da su
nalivi sa limunskom kiselinom posle izvesnog vremena postajali zamućeni (opalescentni), u nastavku
istraživanja korišćena je mlečna kiselina kao stabilizator antocijana. U zavisnosti od uslova ekstrakcije,
spektrofotometrijski određen sadržaj antocijana u rastvoru varirao je od 3541,90 do 5387,70 μg CGE/g
s.m., a u mariniranom zrnu kukuruza između 179,89 i 286,05 μg CGE/g s.m. Nakon sedam dana
sadržaj antocijanina u zrnu nije značajno rastao, te je ovo vreme odležavanja odabrano kao optimalno
za mariniranje proizvoda od kukuruza.",
publisher = "Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
pages = "33-38",
url = "https://hdl.handle.net/21.15107/rcub_rik_1300"
}

Nikolić, V., Žilić, S., Simić, M., Perić, V., Srdić, J.,& Vasić, M. G.. (2022). Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda
Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 33-38.
https://hdl.handle.net/21.15107/rcub_rik_1300

Nikolić V, Žilić S, Simić M, Perić V, Srdić J, Vasić MG. Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food. in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda. 2022;:33-38.
https://hdl.handle.net/21.15107/rcub_rik_1300 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Perić, Vesna, Srdić, Jelena, Vasić, Marko G., "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food" in 34. nacionalna konferencija sa međunarodnim učešćem - Procesna tehnika i energetika u poljoprivredi - PTEP 2022 Sokobanja, 3-8.4.2022. godine - Zbornik izvoda (2022):33-38,
https://hdl.handle.net/21.15107/rcub_rik_1300 .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Kravić, Natalija
AU  - Kandić, Vesna
AU  - Brankov, Milan
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/1120
AB  - The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern
that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free
asparagine and reducing sugars, during industrial thermal food processing or home cooking, at
a temperature over 120°C. The European Commission Regulation (EU) 2017/2158 established
mitigation measures and benchmarks for acrylamide levels in some food categories, which
were incorporated into the Serbian regulation. Research shows that cereal-based products may
bring about 20-60% of acrylamide intake. In Serbia, there are no guidelines for the cultivation
of cereals with a reduced potential for acrylamide formation. Knowing that the amount of free
asparagine is proportional to the formation of acrylamide in the majority of food products,
one of the key approaches is to select the ingredients with a lower level of asparagine. Studies
indicate that applying foliar fertilizers with increased sulfur content in some cereals influences
the decrease of free asparagine synthesis in grain, lowering the acrylamide potential in cerealbased foods. Furthermore, the choice of the appropriate raw material and production parameters
can significantly influence the formation of acrylamide in food products. This review aims to
provide insight into current strategies for the mitigation of acrylamide in cereal-based foods, as
the status of acrylamide in Serbian regulations
AB  - Prisustvo akrilamida, mutagena i kancerogena grupe 2A, u hrani, predstavlja zdravstveni problem koji može povećati rizik od raka. Akrilamid se uglavnom formira u Majarovoj reakciji između slobodnog asparagina i redukujuc'ih šec'era, tokom industrijske termičke obrade hrane ili kuvanja kod kuće, na temperaturi iznad 120°C. Uredbom Evropske komisije (EU) 2017/2158 su utvrđene mere ublažavanja i granične vrednosti za sadržaj akrilamida u nekim kategorijama hrane, koje su uvršćene u srpsku regulativu. Istraživanja pokazuju da proizvodi na bazi žitarica mogu dovesti do 20-60% unosa akrilamida. U Srbiji ne postoje smernice za gajenje žitarica sa smanjenim potencijalom za stvaranje akrilamida. S' obzirom na to da je količina slobodnog asparagina proporcionalna formiranju akrilamida u većini prehrambenih proizvoda, jedan od ključnih pristupa predstavlja odabir sastojaka nižeg sadržaja asparagina. Istraživanja pokazuju da kod nekih žitarica, primena folijarnog đubriva sa povec'anim sadržajem sumpora utiče na smanjenje sinteze slobodnog asparagina u zrnu, smanjujuc'i potencijal akrilamida u namirnicama na bazi žitarica. Takođe, izbor odgovarajuće sirovine i proizvodnih parametara može značajno uticati na formiranje akrilamida u prehrambenim proizvodima.Ovaj pregledni rad ima za cilj da pruži uvid u aktuelne strategije za snižavanje akrilamida u namirnicama na bazi žitarica i status akrilamida u srpskim propisima.
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia
T1  - Zrno žitarica sa niskim potencijalom za formiranje akrilamida kao sirovina za bezbednije prehrambene proizvode na bazi žitarica u Srbiji
VL  - 28
IS  - 2
SP  - 13
EP  - 21
DO  - 10.5937/SelSem2202013N
ER  - 

@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Kravić, Natalija and Kandić, Vesna and Brankov, Milan and Vasić, Marko G.",
year = "2022",
abstract = "The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern
that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free
asparagine and reducing sugars, during industrial thermal food processing or home cooking, at
a temperature over 120°C. The European Commission Regulation (EU) 2017/2158 established
mitigation measures and benchmarks for acrylamide levels in some food categories, which
were incorporated into the Serbian regulation. Research shows that cereal-based products may
bring about 20-60% of acrylamide intake. In Serbia, there are no guidelines for the cultivation
of cereals with a reduced potential for acrylamide formation. Knowing that the amount of free
asparagine is proportional to the formation of acrylamide in the majority of food products,
one of the key approaches is to select the ingredients with a lower level of asparagine. Studies
indicate that applying foliar fertilizers with increased sulfur content in some cereals influences
the decrease of free asparagine synthesis in grain, lowering the acrylamide potential in cerealbased foods. Furthermore, the choice of the appropriate raw material and production parameters
can significantly influence the formation of acrylamide in food products. This review aims to
provide insight into current strategies for the mitigation of acrylamide in cereal-based foods, as
the status of acrylamide in Serbian regulations, Prisustvo akrilamida, mutagena i kancerogena grupe 2A, u hrani, predstavlja zdravstveni problem koji može povećati rizik od raka. Akrilamid se uglavnom formira u Majarovoj reakciji između slobodnog asparagina i redukujuc'ih šec'era, tokom industrijske termičke obrade hrane ili kuvanja kod kuće, na temperaturi iznad 120°C. Uredbom Evropske komisije (EU) 2017/2158 su utvrđene mere ublažavanja i granične vrednosti za sadržaj akrilamida u nekim kategorijama hrane, koje su uvršćene u srpsku regulativu. Istraživanja pokazuju da proizvodi na bazi žitarica mogu dovesti do 20-60% unosa akrilamida. U Srbiji ne postoje smernice za gajenje žitarica sa smanjenim potencijalom za stvaranje akrilamida. S' obzirom na to da je količina slobodnog asparagina proporcionalna formiranju akrilamida u većini prehrambenih proizvoda, jedan od ključnih pristupa predstavlja odabir sastojaka nižeg sadržaja asparagina. Istraživanja pokazuju da kod nekih žitarica, primena folijarnog đubriva sa povec'anim sadržajem sumpora utiče na smanjenje sinteze slobodnog asparagina u zrnu, smanjujuc'i potencijal akrilamida u namirnicama na bazi žitarica. Takođe, izbor odgovarajuće sirovine i proizvodnih parametara može značajno uticati na formiranje akrilamida u prehrambenim proizvodima.Ovaj pregledni rad ima za cilj da pruži uvid u aktuelne strategije za snižavanje akrilamida u namirnicama na bazi žitarica i status akrilamida u srpskim propisima.",
publisher = "Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia, Zrno žitarica sa niskim potencijalom za formiranje akrilamida kao sirovina za bezbednije prehrambene proizvode na bazi žitarica u Srbiji",
volume = "28",
number = "2",
pages = "13-21",
doi = "10.5937/SelSem2202013N"
}

Nikolić, V., Žilić, S., Simić, M., Kravić, N., Kandić, V., Brankov, M.,& Vasić, M. G.. (2022). Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia. in Selekcija i semenarstvo
Beograd : Društvo selekcionara i semenara Republike Srbije., 28(2), 13-21.
https://doi.org/10.5937/SelSem2202013N

Nikolić V, Žilić S, Simić M, Kravić N, Kandić V, Brankov M, Vasić MG. Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia. in Selekcija i semenarstvo. 2022;28(2):13-21.
doi:10.5937/SelSem2202013N .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Kravić, Natalija, Kandić, Vesna, Brankov, Milan, Vasić, Marko G., "Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia" in Selekcija i semenarstvo, 28, no. 2 (2022):13-21,
https://doi.org/10.5937/SelSem2202013N . .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
AU  - Srdić, Jelena
AU  - Vasić, Marko G.
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/847
AB  - Black  soybean  seed  coat  has  a  considerable  content  of  anthocyanins  which  can  providea  positive  effect  on  the  health  of  the  consumers through food products enriched with the extracts of these valuable bioactive compounds. Nevertheless, the use of soybean seed  coat,  a  by-product  from  soybean  processing,  additionally  valorizes  this  raw  material.The  possibility  of  enrichment  of  sweet maize  grains  with  anthocyanin  extract  was  investigated.  Several  procedures  with  acetic  acid  were  applied  in  the  experiments  of  anthocyanins  extraction  from  black  soybean  seed  coat.  During  the  marination  process,  the  grains  were  stained,  changing  their  standard yellow color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after some time, lactic  acid  was  used  as  an  anthocyanin  stabilizer  in  the  continuation  of  the  research.  Depending  on  the  extraction  conditions,  the spectrophotometrically determined content of total anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content in the grain did not increase significantly, so this aging period was selected as optimal for marinating maize products.
AB  - Semenjača  crne  soje  ima  značajan  sadržaj  antocijana,  koji  mogu  pozitivno  uticati  na  zdravlje  potrošača  kroz  prehrambene  proizvode  obogaćene  ekstraktima  ovih  vrednih  bioaktivnih  jedinjenja.  Istovremeno,  upotrebom  sojine  semenjače,  sporednog  proizvoda prerade soje, dodatno se valorizuje ova sirovinu. Ispitivana je mogućnost obogaćivanja zrna kukuruza šećerca ekstraktom antocijana.  U  eksperimentima  ekstrakcije  antocijana  iz  semenjače  crne  soje  primenjeno  je  nekoliko  postupaka  sa  sirćetnom kiselinom.  Tokom  procesa  mariniranja,  zrna  su  promenila  boju,  menjajući  standardnu  žutu  boju  u  tamnocrvenu.  S  obzirom  da  su  posle izvesnog vremena nalivi za mariniranje sa dodatkom limunske kiseline postali zamućeni (opalescentni), u nastavku istraživanja je  korišćena  mlečna  kiselina  kao  stabilizator  antocijana.  U  zavisnosti  od  uslova  ekstrakcije,  spektrofotometrijski  utvrđen  sadržaj  ukupnih  antocijana  u  rastvoru  varirao  je  od  3541,90  do  5387,70  mg  CGE/g  d.m.,  a  u  zrnu  mariniranog  kukuruza  između  179,89  i  286,05  mg  CGE/g.  Posle  sedam  dana,  ukupan  sadržaj  antocijana  u  zrnu  nije  značajno  povećan,  pa  je  ovaj  period  odležavanja  izabran kao optimalan za mariniranje proizvoda od kukuruza.
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
VL  - 26
IS  - 1
SP  - 19
EP  - 22
DO  - 10.5937/jpea%v-36635
ER  - 

@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022",
abstract = "Black  soybean  seed  coat  has  a  considerable  content  of  anthocyanins  which  can  providea  positive  effect  on  the  health  of  the  consumers through food products enriched with the extracts of these valuable bioactive compounds. Nevertheless, the use of soybean seed  coat,  a  by-product  from  soybean  processing,  additionally  valorizes  this  raw  material.The  possibility  of  enrichment  of  sweet maize  grains  with  anthocyanin  extract  was  investigated.  Several  procedures  with  acetic  acid  were  applied  in  the  experiments  of  anthocyanins  extraction  from  black  soybean  seed  coat.  During  the  marination  process,  the  grains  were  stained,  changing  their  standard yellow color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after some time, lactic  acid  was  used  as  an  anthocyanin  stabilizer  in  the  continuation  of  the  research.  Depending  on  the  extraction  conditions,  the spectrophotometrically determined content of total anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content in the grain did not increase significantly, so this aging period was selected as optimal for marinating maize products., Semenjača  crne  soje  ima  značajan  sadržaj  antocijana,  koji  mogu  pozitivno  uticati  na  zdravlje  potrošača  kroz  prehrambene  proizvode  obogaćene  ekstraktima  ovih  vrednih  bioaktivnih  jedinjenja.  Istovremeno,  upotrebom  sojine  semenjače,  sporednog  proizvoda prerade soje, dodatno se valorizuje ova sirovinu. Ispitivana je mogućnost obogaćivanja zrna kukuruza šećerca ekstraktom antocijana.  U  eksperimentima  ekstrakcije  antocijana  iz  semenjače  crne  soje  primenjeno  je  nekoliko  postupaka  sa  sirćetnom kiselinom.  Tokom  procesa  mariniranja,  zrna  su  promenila  boju,  menjajući  standardnu  žutu  boju  u  tamnocrvenu.  S  obzirom  da  su  posle izvesnog vremena nalivi za mariniranje sa dodatkom limunske kiseline postali zamućeni (opalescentni), u nastavku istraživanja je  korišćena  mlečna  kiselina  kao  stabilizator  antocijana.  U  zavisnosti  od  uslova  ekstrakcije,  spektrofotometrijski  utvrđen  sadržaj  ukupnih  antocijana  u  rastvoru  varirao  je  od  3541,90  do  5387,70  mg  CGE/g  d.m.,  a  u  zrnu  mariniranog  kukuruza  između  179,89  i  286,05  mg  CGE/g.  Posle  sedam  dana,  ukupan  sadržaj  antocijana  u  zrnu  nije  značajno  povećan,  pa  je  ovaj  period  odležavanja  izabran kao optimalan za mariniranje proizvoda od kukuruza.",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
volume = "26",
number = "1",
pages = "19-22",
doi = "10.5937/jpea%v-36635"
}

Nikolić, V., Žilić, S., Simić, M., Perić, V., Srdić, J.,& Vasić, M. G.. (2022). Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 26(1), 19-22.
https://doi.org/10.5937/jpea%v-36635

Nikolić V, Žilić S, Simić M, Perić V, Srdić J, Vasić MG. Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food. in Journal on Processing and Energy in Agriculture. 2022;26(1):19-22.
doi:10.5937/jpea%v-36635 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Perić, Vesna, Srdić, Jelena, Vasić, Marko G., "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food" in Journal on Processing and Energy in Agriculture, 26, no. 1 (2022):19-22,
https://doi.org/10.5937/jpea%v-36635 . .

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Vasić, Marko G.
AU  - Srdić, Jelena
AU  - Delić, Nenad
AU  - Delić, Nenad
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/846
AB  - Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane
T1  - Possibilities of maize hybrids utilization in canned baby corn production
VL  - 25
IS  - 1
SP  - 16
EP  - 19
DO  - 10.5937/jpea25-30887
ER  - 

@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Vasić, Marko G. and Srdić, Jelena and Delić, Nenad and Delić, Nenad",
year = "2021",
abstract = "Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane, Possibilities of maize hybrids utilization in canned baby corn production",
volume = "25",
number = "1",
pages = "16-19",
doi = "10.5937/jpea25-30887"
}

Nikolić, V., Žilić, S., Simić, M., Vasić, M. G., Srdić, J., Delić, N.,& Delić, N.. (2021). Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 25(1), 16-19.
https://doi.org/10.5937/jpea25-30887

Nikolić V, Žilić S, Simić M, Vasić MG, Srdić J, Delić N, Delić N. Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture. 2021;25(1):16-19.
doi:10.5937/jpea25-30887 .

Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Vasić, Marko G., Srdić, Jelena, Delić, Nenad, Delić, Nenad, "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane" in Journal on Processing and Energy in Agriculture, 25, no. 1 (2021):16-19,
https://doi.org/10.5937/jpea25-30887 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Šobajić, Slađana
AU  - Mladenović Drinić, Snežana
AU  - Kresović, Branka
AU  - Vasić, Marko G.
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/354
AB  - Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150°C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating. The maximum drop of the activity was observed after kernel exposure to the extrusion and micronisation processes at the temperature of 100oC. However, a significant lipoxygenase activity increase was recorded in both studied cultivars after one-minute microwave heating, i.e. at the temperature about 60°C. A further temperature increase led to a gradual denaturation of the enzyme and therefore to its decreased activity.
AB  - U ovom radu prikazani su rezultati promene aktivnosti lipoksigenaze 1 i sadržaja masnih kiselina u sojinom zrnu pod uticajem povišene temperature. Zrno soje sorte Bosa i ZPS 015 bilo je podvrgnuto tretmanima suve i vlažne ekstruzije, autoklaviranju, mikronizaciji i prženju u mikrotalasnoj peći. U zavisnosti od tehnološkog tretmana prerade zrno je bilo izloženo dejstvu povišene temperature od 60 do 150°C u trajanju od svega 25 do 30 sekundi pri ekstruziji do 30 minuta pri autoklaviranju. Povišena temperatura tokom mikrotalasnog prženja i autoklaviranja nije uticala na sadržaj ulja u sojinom zrnu. Međutim, u sojinim flekicama sadržaj ulja bio je viši, a u grizu niži od sadržaja u sirovom sojinom zrnu. Primenjeni termički tretmani prerade uticali su na značajno smanjenje sadržaja linolenske kiseline u ulju sojinog zrna. U zavisnosti od temperature, kao i vrste termičkog tretmana sadržaj linolne i oleinske kiseline u prerađenom sojinom zrnu je varirao. Povišena temperatura uslovila je promene nezasićenih masnih kiselina sa 18 ugljenikovih atoma rezultirajući povećanje sadržaja stearinske kiseline. Prema našim rezultatima aktivnost lipoksiganaze je opadala sa povećanjem temperature i produženjem tretmana prerade. Maksimalan pad aktivnosti lipoksigenaze utvrđen je već nakon izlaganja zrna temperaturi od 100oC tokom ekstruzije i mikronizacije. Međutim, nakom jednog minuta prženja zrna u mikrotalasnoj peći (60°C) aktivnost lipoksigenaze je bila viša u odnosu na aktivnost u sirovom zrnu. Daljim produženjem tretmana, a time i povećanjem temperature došlo je do postepene denaturacije enzima i smanjenja aktivnosti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences
T1  - Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity
T1  - Uticaj termičkih tretmana prerade na sadržaj masnih kiselina sojinog zrna i aktivnost lipoksigenaze
VL  - 55
IS  - 1
SP  - 55
EP  - 64
DO  - 10.2298/JAS1001055Z
ER  - 

@article{
author = "Žilić, Slađana and Šobajić, Slađana and Mladenović Drinić, Snežana and Kresović, Branka and Vasić, Marko G.",
year = "2010",
abstract = "Effects of increased temperatures on the lipoxygenase activity and changes of soya bean fatty acids were observed in the present study. The kernels of soya bean cultivars Bosa and ZPS 015 were subjected to the treatments of extrusion, autoclaving, micronisation and microwave roasting. Depending on the technological processing procedure, the kernels were exposed to temperatures ranging from 60 to 150°C for 25 to 30 seconds during extrusion and for 30 minutes during autoclaving. The temperature that developed in the course of the microwave radiation and autoclaving did not cause statistically significant differences between oil content in heat treated and fresh kernels of soya bean. However, the oil content was higher in soya bean flakes (micronized kernels) and lower in grits than in fresh kernels. The heat treatments resulted in the significant decrease of the linolenic fatty acid content. Depending on the temperature and applied heat treatments, the content of linoleic and oleic fatty acid oscillated. High temperatures caused changes in unsaturated fatty acids with 18 carbon atoms resulting in relative increase of the stearic acid content. The lipoxygenase activity decreased in correlation with increased temperatures and the time of heating. The maximum drop of the activity was observed after kernel exposure to the extrusion and micronisation processes at the temperature of 100oC. However, a significant lipoxygenase activity increase was recorded in both studied cultivars after one-minute microwave heating, i.e. at the temperature about 60°C. A further temperature increase led to a gradual denaturation of the enzyme and therefore to its decreased activity., U ovom radu prikazani su rezultati promene aktivnosti lipoksigenaze 1 i sadržaja masnih kiselina u sojinom zrnu pod uticajem povišene temperature. Zrno soje sorte Bosa i ZPS 015 bilo je podvrgnuto tretmanima suve i vlažne ekstruzije, autoklaviranju, mikronizaciji i prženju u mikrotalasnoj peći. U zavisnosti od tehnološkog tretmana prerade zrno je bilo izloženo dejstvu povišene temperature od 60 do 150°C u trajanju od svega 25 do 30 sekundi pri ekstruziji do 30 minuta pri autoklaviranju. Povišena temperatura tokom mikrotalasnog prženja i autoklaviranja nije uticala na sadržaj ulja u sojinom zrnu. Međutim, u sojinim flekicama sadržaj ulja bio je viši, a u grizu niži od sadržaja u sirovom sojinom zrnu. Primenjeni termički tretmani prerade uticali su na značajno smanjenje sadržaja linolenske kiseline u ulju sojinog zrna. U zavisnosti od temperature, kao i vrste termičkog tretmana sadržaj linolne i oleinske kiseline u prerađenom sojinom zrnu je varirao. Povišena temperatura uslovila je promene nezasićenih masnih kiselina sa 18 ugljenikovih atoma rezultirajući povećanje sadržaja stearinske kiseline. Prema našim rezultatima aktivnost lipoksiganaze je opadala sa povećanjem temperature i produženjem tretmana prerade. Maksimalan pad aktivnosti lipoksigenaze utvrđen je već nakon izlaganja zrna temperaturi od 100oC tokom ekstruzije i mikronizacije. Međutim, nakom jednog minuta prženja zrna u mikrotalasnoj peći (60°C) aktivnost lipoksigenaze je bila viša u odnosu na aktivnost u sirovom zrnu. Daljim produženjem tretmana, a time i povećanjem temperature došlo je do postepene denaturacije enzima i smanjenja aktivnosti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences",
title = "Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity, Uticaj termičkih tretmana prerade na sadržaj masnih kiselina sojinog zrna i aktivnost lipoksigenaze",
volume = "55",
number = "1",
pages = "55-64",
doi = "10.2298/JAS1001055Z"
}

Žilić, S., Šobajić, S., Mladenović Drinić, S., Kresović, B.,& Vasić, M. G.. (2010). Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity. in Journal of Agricultural Sciences
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 55(1), 55-64.
https://doi.org/10.2298/JAS1001055Z

Žilić S, Šobajić S, Mladenović Drinić S, Kresović B, Vasić MG. Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity. in Journal of Agricultural Sciences. 2010;55(1):55-64.
doi:10.2298/JAS1001055Z .

Žilić, Slađana, Šobajić, Slađana, Mladenović Drinić, Snežana, Kresović, Branka, Vasić, Marko G., "Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity" in Journal of Agricultural Sciences, 55, no. 1 (2010):55-64,
https://doi.org/10.2298/JAS1001055Z . .