TY  - JOUR
AU  - Pavlović, Nenad
AU  - Mladenović, Jelena
AU  - Stevović, Vladeta
AU  - Bošković Rakočević, Ljiljana
AU  - Moravčević, Đorđe
AU  - Poštić, Dobrivoj
AU  - Zdravković, Jasmina
PY  - 2021
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/831
AB  - The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high quality. In this study, beetroot from an organic production system originating from 6 certified organic food producers from different geographic locations was examined. The organic beetroot samples were processed by pasteurization at 70 ºC and 90 ºC into beet juice or by drying at 55 ºC. The following samples were tested and compared: fresh beetroot, pasteurized beet juice and dried beetroot slices. The concentration of vitamin C, level of total phenol compounds (TPC) and antioxidative activity (TAA) in beetroot were influenced by the geographic origin and the applied processing method. The highest degradation for all analysed parameters was found in the samples treated by drying or pasteurisation at 90 ºC. The lowest losses of studied phytochemical components were observed during juice pasteurisation at 70 ºC. The correlation coefficient between TPC and TAA was high and significant (r2 = 0.966).
PB  - University of Novi Sad - Scientific Institute of Food Technology, Novi Sad
T2  - Food and Feed Research
T1  - Effect of processing on vitamin c content, total phenols and antioxidative activity of organically grown red beetroot (beta vulgaris ssp. Rubra)
EP  - 139
IS  - 2
SP  - 131
VL  - 48
DO  - 10.5937/ffr0-31354
ER  - 

@article{
author = "Pavlović, Nenad and Mladenović, Jelena and Stevović, Vladeta and Bošković Rakočević, Ljiljana and Moravčević, Đorđe and Poštić, Dobrivoj and Zdravković, Jasmina",
year = "2021",
abstract = "The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basis for the claims that organic food is of high quality. In this study, beetroot from an organic production system originating from 6 certified organic food producers from different geographic locations was examined. The organic beetroot samples were processed by pasteurization at 70 ºC and 90 ºC into beet juice or by drying at 55 ºC. The following samples were tested and compared: fresh beetroot, pasteurized beet juice and dried beetroot slices. The concentration of vitamin C, level of total phenol compounds (TPC) and antioxidative activity (TAA) in beetroot were influenced by the geographic origin and the applied processing method. The highest degradation for all analysed parameters was found in the samples treated by drying or pasteurisation at 90 ºC. The lowest losses of studied phytochemical components were observed during juice pasteurisation at 70 ºC. The correlation coefficient between TPC and TAA was high and significant (r2 = 0.966).",
publisher = "University of Novi Sad - Scientific Institute of Food Technology, Novi Sad",
journal = "Food and Feed Research",
title = "Effect of processing on vitamin c content, total phenols and antioxidative activity of organically grown red beetroot (beta vulgaris ssp. Rubra)",
pages = "139-131",
number = "2",
volume = "48",
doi = "10.5937/ffr0-31354"
}

Pavlović, N., Mladenović, J., Stevović, V., Bošković Rakočević, L., Moravčević, Đ., Poštić, D.,& Zdravković, J.. (2021). Effect of processing on vitamin c content, total phenols and antioxidative activity of organically grown red beetroot (beta vulgaris ssp. Rubra). in Food and Feed Research
University of Novi Sad - Scientific Institute of Food Technology, Novi Sad., 48(2), 131-139.
https://doi.org/10.5937/ffr0-31354

Pavlović N, Mladenović J, Stevović V, Bošković Rakočević L, Moravčević Đ, Poštić D, Zdravković J. Effect of processing on vitamin c content, total phenols and antioxidative activity of organically grown red beetroot (beta vulgaris ssp. Rubra). in Food and Feed Research. 2021;48(2):131-139.
doi:10.5937/ffr0-31354 .

Pavlović, Nenad, Mladenović, Jelena, Stevović, Vladeta, Bošković Rakočević, Ljiljana, Moravčević, Đorđe, Poštić, Dobrivoj, Zdravković, Jasmina, "Effect of processing on vitamin c content, total phenols and antioxidative activity of organically grown red beetroot (beta vulgaris ssp. Rubra)" in Food and Feed Research, 48, no. 2 (2021):131-139,
https://doi.org/10.5937/ffr0-31354 . .

TY  - JOUR
AU  - Pavlović, Nenad
AU  - Pavlović, Nenad
AU  - Mladenović, J.D.
AU  - Zdravković, N.M.
AU  - Moravčević, Đorđe
AU  - Poštić, Dobrivoj
AU  - Zdravković, Jasmina
PY  - 2019
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/995
AB  - The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.
PB  - Bulgarian Academy of Sciences
T2  - Bulgarian Chemical Communications
T1  - Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period
EP  - 405
IS  - 3
SP  - 400
VL  - 51
DO  - 10.34049/bcc.51.3.5088
ER  - 

@article{
author = "Pavlović, Nenad and Pavlović, Nenad and Mladenović, J.D. and Zdravković, N.M. and Moravčević, Đorđe and Poštić, Dobrivoj and Zdravković, Jasmina",
year = "2019",
abstract = "The stability of bioactive components: vitamin C and phenols in thermally processed tomato juice for 12 months in three different storage conditions was studied. The experiment was carried out on thermally treated tomato juice made from a selected line of industrial tomatoes (SPO-109). Mashed tomato juice without skin and seeds was cooked for 7 min at 100oC. The samples were stored in the light at +20oC; in the dark at +20oC; and in the dark at +4oC. The measurement of the changes of the bioactive components parameters during 12 months of storage was performed at 2 month-intervals. Degradation of phenols was not significant for 12 months of storage. Different ambient conditions caused significant changes and loss of nutrients. Vitamin C was lost when stored in the light for the first two months of storage (30.35%), and after one year from 41.56% for storage in the dark at +20oC (24.58%), and 25.51% at +4oC. There was no difference in vitamin C content when stored in dark conditions at different temperatures, while significantly important differences were found between storing in the light and storing in the dark at + 20oC and + 4oC, respectively.",
publisher = "Bulgarian Academy of Sciences",
journal = "Bulgarian Chemical Communications",
title = "Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period",
pages = "405-400",
number = "3",
volume = "51",
doi = "10.34049/bcc.51.3.5088"
}

Pavlović, N., Pavlović, N., Mladenović, J.D., Zdravković, N.M., Moravčević, Đ., Poštić, D.,& Zdravković, J.. (2019). Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period. in Bulgarian Chemical Communications
Bulgarian Academy of Sciences., 51(3), 400-405.
https://doi.org/10.34049/bcc.51.3.5088

Pavlović N, Pavlović N, Mladenović J, Zdravković N, Moravčević Đ, Poštić D, Zdravković J. Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period. in Bulgarian Chemical Communications. 2019;51(3):400-405.
doi:10.34049/bcc.51.3.5088 .

Pavlović, Nenad, Pavlović, Nenad, Mladenović, J.D., Zdravković, N.M., Moravčević, Đorđe, Poštić, Dobrivoj, Zdravković, Jasmina, "Effect of tomato juice storage on Vitamin C and phenolic compounds and their stability over one-year period" in Bulgarian Chemical Communications, 51, no. 3 (2019):400-405,
https://doi.org/10.34049/bcc.51.3.5088 . .