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  - Zdravković, Milan
AU  - Mladenović, Jelena
AU  - Štrbanović, Ratibor
AU  - Zdravković, Jasmina
PY  - 2020
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/616
AB  - In order to popularise organically produced vegetables, two vegetable crops most commonly grown in organic systems in Serbia were studied. This research aimed at investigating differences in phytonutrient content between organically and conventionally produced beet and carrot, in fresh roots, juices pasteurised at different temperatures (70 and 90oC) and dried products. Multivariate analysis (principal component analysis) was used in order to determine the main components accounting for the highest variance, from both systems of production, according to the average content of phytonutrients in beet and carrot. The samples were divided into two clusters, one for carrot and one for beet, each containing two subgroups. The subclusters for beet were: I - BDO, BDC, BJ90C, and BJ90O - dried samples and juices pasteurised at 90oC, from both systems of production; and II - BFC, BFO, BJ70O and BJ70C - fresh beet and pasteurisation at low temperatures. The two sub-clusters for carrot were: I - CDO and CDC - dried samples; and II - pasteurised juices and fresh carrots from both systems of production. In this research, carrot was more stable for processing than beet, as determined for samples from the study area, from both systems of production and for the phytonutrients covered by this research.
PB  - Univerzitet u Kragujevcu - Agronomski fakultet, Čačak
T2  - Acta Agriculturae Serbica
T1  - Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity
EP  - 177
IS  - 50
SP  - 171
VL  - 25
DO  - 10.5937/AASer2050171P
ER  - 

@article{
author = "Pavlović, Nenad and Zdravković, Milan and Mladenović, Jelena and Štrbanović, Ratibor and Zdravković, Jasmina",
year = "2020",
abstract = "In order to popularise organically produced vegetables, two vegetable crops most commonly grown in organic systems in Serbia were studied. This research aimed at investigating differences in phytonutrient content between organically and conventionally produced beet and carrot, in fresh roots, juices pasteurised at different temperatures (70 and 90oC) and dried products. Multivariate analysis (principal component analysis) was used in order to determine the main components accounting for the highest variance, from both systems of production, according to the average content of phytonutrients in beet and carrot. The samples were divided into two clusters, one for carrot and one for beet, each containing two subgroups. The subclusters for beet were: I - BDO, BDC, BJ90C, and BJ90O - dried samples and juices pasteurised at 90oC, from both systems of production; and II - BFC, BFO, BJ70O and BJ70C - fresh beet and pasteurisation at low temperatures. The two sub-clusters for carrot were: I - CDO and CDC - dried samples; and II - pasteurised juices and fresh carrots from both systems of production. In this research, carrot was more stable for processing than beet, as determined for samples from the study area, from both systems of production and for the phytonutrients covered by this research.",
publisher = "Univerzitet u Kragujevcu - Agronomski fakultet, Čačak",
journal = "Acta Agriculturae Serbica",
title = "Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity",
pages = "177-171",
number = "50",
volume = "25",
doi = "10.5937/AASer2050171P"
}

Pavlović, N., Zdravković, M., Mladenović, J., Štrbanović, R.,& Zdravković, J.. (2020). Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity. in Acta Agriculturae Serbica
Univerzitet u Kragujevcu - Agronomski fakultet, Čačak., 25(50), 171-177.
https://doi.org/10.5937/AASer2050171P

Pavlović N, Zdravković M, Mladenović J, Štrbanović R, Zdravković J. Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity. in Acta Agriculturae Serbica. 2020;25(50):171-177.
doi:10.5937/AASer2050171P .

Pavlović, Nenad, Zdravković, Milan, Mladenović, Jelena, Štrbanović, Ratibor, Zdravković, Jasmina, "Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity" in Acta Agriculturae Serbica, 25, no. 50 (2020):171-177,
https://doi.org/10.5937/AASer2050171P . .