Maksimović, M.

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  • Maksimović, M. (2)
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Author's Bibliography

The content of antioxidants in sunflower seed and kernel

Žilić, Slađana; Maksimović-Dragišić, J.; Maksimović, V.; Maksimović, M.; Basić, Zorica; Crevar, Miloš; Stanković, Goran

(Institut za ratarstvo i povrtarstvo, Novi Sad, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Maksimović-Dragišić, J.
AU  - Maksimović, V.
AU  - Maksimović, M.
AU  - Basić, Zorica
AU  - Crevar, Miloš
AU  - Stanković, Goran
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/328
AB  - The primary objective of this research was to determine differences among investigated sunflower genotypes and whether the analyzed hybrids could be sources of phenols and tocopherols important for storage stability of sunflower seeds and their derived products. DPPH• radical scavenging activity, the content of phenolic components and tocopherols (α-, β-, γ-, and δ-) in seeds and kernels of three sunflower hybrids were analyzed. In the present study, six different phenolic compounds were separated by the HPLC analysis. Chlorogenic acid was the most abundant phenol. The chlorogenic acid content strongly correlated with total phenols (r=0.93). Other marked phenolics were caffeic acid, ferulic acid, rosmarinic acid, myricetin and rutin. The total tocopherols were significantly higher (P lt 0.05) in kernels than in seeds of all sunflower hybrids. Concentrations in sunflower seeds ranged from 200.67 to 220.05 μg/g and from 256.62 to 267.49 μg/g in sunflower kernels where α-tocopherol was the dominant isomer in all samples. The α-tocopherol content was 98% of averaged of the total tocopherols in all analysed samples. All these nutrients with antioxidant properties influenced the capacity of DPPH• scavenging. Accordingly, sunflower kernels had a higher DPPH• scavenging activity, and a higher nutritive value than sunflower seeds.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Helia
T1  - The content of antioxidants in sunflower seed and kernel
VL  - 33
IS  - 52
SP  - 75
EP  - 84
DO  - 10.2298/HEL1052075Z
ER  - 
@article{
author = "Žilić, Slađana and Maksimović-Dragišić, J. and Maksimović, V. and Maksimović, M. and Basić, Zorica and Crevar, Miloš and Stanković, Goran",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/328",
abstract = "The primary objective of this research was to determine differences among investigated sunflower genotypes and whether the analyzed hybrids could be sources of phenols and tocopherols important for storage stability of sunflower seeds and their derived products. DPPH• radical scavenging activity, the content of phenolic components and tocopherols (α-, β-, γ-, and δ-) in seeds and kernels of three sunflower hybrids were analyzed. In the present study, six different phenolic compounds were separated by the HPLC analysis. Chlorogenic acid was the most abundant phenol. The chlorogenic acid content strongly correlated with total phenols (r=0.93). Other marked phenolics were caffeic acid, ferulic acid, rosmarinic acid, myricetin and rutin. The total tocopherols were significantly higher (P lt 0.05) in kernels than in seeds of all sunflower hybrids. Concentrations in sunflower seeds ranged from 200.67 to 220.05 μg/g and from 256.62 to 267.49 μg/g in sunflower kernels where α-tocopherol was the dominant isomer in all samples. The α-tocopherol content was 98% of averaged of the total tocopherols in all analysed samples. All these nutrients with antioxidant properties influenced the capacity of DPPH• scavenging. Accordingly, sunflower kernels had a higher DPPH• scavenging activity, and a higher nutritive value than sunflower seeds.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Helia",
title = "The content of antioxidants in sunflower seed and kernel",
volume = "33",
number = "52",
pages = "75-84",
doi = "10.2298/HEL1052075Z"
}
Žilić, S., Maksimović-Dragišić, J., Maksimović, V., Maksimović, M., Basić, Z., Crevar, M.,& Stanković, G. (2010). The content of antioxidants in sunflower seed and kernel.
Helia
Institut za ratarstvo i povrtarstvo, Novi Sad., 33(52), 75-84.
https://doi.org/10.2298/HEL1052075Z
Žilić S, Maksimović-Dragišić J, Maksimović V, Maksimović M, Basić Z, Crevar M, Stanković G. The content of antioxidants in sunflower seed and kernel. Helia. 2010;33(52):75-84
Žilić Slađana, Maksimović-Dragišić J., Maksimović V., Maksimović M., Basić Zorica, Crevar Miloš, Stanković Goran, "The content of antioxidants in sunflower seed and kernel" Helia, 33, no. 52 (2010):75-84,
https://doi.org/10.2298/HEL1052075Z .
13
19

Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour

Žilić, Slađana; Hadži-Tašković-Šukalović, Vesna; Milašinović, Marija; Terzić, D.; Maksimović, M.

(Czech Academy Agricultural Sciences, Prague, 2009)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Milašinović, Marija
AU  - Terzić, D.
AU  - Maksimović, M.
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/275
AB  - The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145 degrees C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), (alpha- and beta+gamma-tocopherol, total antioxidants, total phenols and beta-carotene. According to our results, white maize flour does not contain P-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of P-carotene (5.43 mu g/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 mu g/g). A micronisation heat treatment caused a significant reduction in the beta-carotene content in yellow micronised maize flour (23%). In the present study, the highest gamma-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 mu g/g). A high temperature of infrared rays caused the reduction of the gamma-tocopherol content, hence it amounted to 16.94 mu g/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronized red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronized flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average), Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan.
PB  - Czech Academy Agricultural Sciences, Prague
T2  - Czech Journal of Food Sciences
T1  - Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour
VL  - 27
ER  - 
@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Milašinović, Marija and Terzić, D. and Maksimović, M.",
year = "2009",
url = "http://rik.mrizp.rs/handle/123456789/275",
abstract = "The objective of these studies was to observe the effects of the process of micronisation on the protein solubility, as well as, on contents of antioxidants and vitamins in whole maize flour. Maize hybrids differing in the kernel colour developed at the Maize Research Institute, Zemun Polje, Belgrade, Serbia, were selected for these studies. The semi-flint hybrid ZP 633 has pronounced yellow kernels; the pericarp of ZP Rumenka is dark red, while the hybrid ZP 551b is characterised by a white colour of kernels. Grain of selected genotypes was used in the production of flour. Whole flours were produced by milling of intact maize fresh grain in a stone grinder. In order to determine the effect of the process of micronisation on nutritive properties of maize flour, intact kernels of selected ZP hybrids were subjected to the process of micronisation at the temperature of 145 degrees C. Infrared rays are used to cook maize kernels, which were then flaked under the pressure of rolls. Maize flakes were also ground in the stone grinder and produced flour was used for analyses. Differences in nutritive values of produced flours were established by the analysis of standard chemical composition (ash, total proteins, oil, cellulose, starch), soluble proteins (albumin, globulin, zein, glutelin), (alpha- and beta+gamma-tocopherol, total antioxidants, total phenols and beta-carotene. According to our results, white maize flour does not contain P-carotene. Raw whole flour of yellow maize, produced by milling of grain of the hybrid ZP 633, had a high content of P-carotene (5.43 mu g/g), while this content was somewhat lower in raw whole flour produced from red maize (2.56 mu g/g). A micronisation heat treatment caused a significant reduction in the beta-carotene content in yellow micronised maize flour (23%). In the present study, the highest gamma-tocopherol content was estimated in raw whole flour made from yellow maize (20.94 mu g/g). A high temperature of infrared rays caused the reduction of the gamma-tocopherol content, hence it amounted to 16.94 mu g/100 g in flour made by milling of micronised yellow maize. This reduction was somewhat lower in flour made by milling of micronised red-seeded maize and it amounted to 35%. Flour produced from raw and micronized red maize grain had the highest antioxidant activity. According to our results 3.27 mg of whole flour made from raw red maize grain inhibits 50% activities of DPPH radicals. Some of Maillard reaction products which are formed during process of micronisation have an antioxidant activity, which could be a reason for the increased antioxidant activity in flour produced by milling of micronised white and red maize grain. 2.34 mg of red micronized flour inhibits 50% activities of DPPH radicals. The antioxidant activity in white micronised flour was higher by 40% than of flour produced from raw white kernels. The highest content of total phenols was determined in flour produced by milling of raw and micronised grain of red maize (2.80 mg catechin/g on the average), Heating of plant protein sources leads to decreasing of the protein solubility as well as content of tryptophan.",
publisher = "Czech Academy Agricultural Sciences, Prague",
journal = "Czech Journal of Food Sciences",
title = "Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour",
volume = "27"
}
Žilić, S., Hadži-Tašković-Šukalović, V., Milašinović, M., Terzić, D.,& Maksimović, M. (2009). Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour.
Czech Journal of Food Sciences
Czech Academy Agricultural Sciences, Prague., 27.
Žilić S, Hadži-Tašković-Šukalović V, Milašinović M, Terzić D, Maksimović M. Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour. Czech Journal of Food Sciences. 2009;27
Žilić Slađana, Hadži-Tašković-Šukalović Vesna, Milašinović Marija, Terzić D., Maksimović M., "Effects of Infrared Radiation on Protein Solubility and Antioxidants Content in Maize Flour" Czech Journal of Food Sciences, 27 (2009)
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