Colegium Fluminense Polytechnic of Rijeka

Rijeka, Croatia

Colegium Fluminense Polytechnic of Rijeka

Rijeka, Croatia

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Mujic I.,Colegium Fluminense Polytechnic of Rijeka | Bavcon Kralj M.,Institute for Agriculture and Forestry | Jarni K.,University of Ljubljana | Jug T.,Institute for Agriculture and Forestry | Prgomet Z.,Colegium Fluminense Polytechnic of Rijeka
International Journal of Food Science and Technology | Year: 2012

The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and dried figs (DF) (dark variety Petrovača Crna) was characterised by HS-SPME followed by GC-MS. Figs were dried in a pilot plant cabinet dryer using different pre-treatments to preserve the dried fruit: sulphuring and immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of thin-layer drying models to whole figs was investigated. Fresh figs and fresh figs frozen in liquid nitrogen differed mainly in the amount of aldehydes. The highest abundance of volatile compounds in dried figs was found in figs pre-treated with sulphur dioxide and the control, compared to samples immersed in the acid solutions. Preservation was the most successful for the group of terpenes and terpenic compounds, quite good for some esters and ketones, whereas aldehydes were not affected by the used pre-treatment. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.


Mujic I.,Colegium Fluminense Polytechnic of Rijeka | Bavcon Kralj M.,Institute for Agriculture and Forestry | Jokic S.,F. Kuhaca 20 | Jug T.,Institute for Agriculture and Forestry | And 4 more authors.
Journal of Food Science and Technology | Year: 2012

The aromatic profile of volatiles in dried figs varieties Bružetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas chromatography–mass spectrometry analysis (GC-MS). The volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, terpenic compounds, and other compounds. The figs were dried in a pilot plant cabinet dryer. Prior to drying process, figs were pre-treated by sulphur dioxide, immersed in solution of citric acid and ascorbic acid, respectively. Several mathematical thin-layer drying models, available in the literature, were fitted to experimental data of figs, implementing non-linear regression analysis techniques. The results showed that pre-treatments of figs decrease significantly the drying time. The best thin-layer drying model in terms of fitting performance was Wang and Singh model. The major volatile compound in dried figs was benzaldehyde. After benzaldehyde, the most abundant aldehyde in dried figs was hexanal. The comparison among dried figs showed the highest abundance of aldehydes, in general, in non-treated (control) dried figs compared to pre-treated samples. Furthermore, ascorbic acid was the most efficient in preserving esters and alcohols in case of Bružetka Bijela, whereas in case of Zimnica, sulphur dioxide was in advance compared to ascorbic acid. Ethyl acetate was the most abundant ester found in dried figs. Among other compounds, 2-butanone,3-hydroxy was the most abundant identified volatiles. Linalool, as the only identified terpen, was in case of both dried fig varieties, preserved by immersion into ascorbic acid. The immersion into citric acid has not been so successful in volatiles conservation. © 2012, Association of Food Scientists & Technologists (India).


Mujic I.,Colegium fluminense polytechnic of Rijeka | Zekovic Z.,University of Novi Sad | Lepojevic Z.,University of Novi Sad | Vidovic S.,University of Novi Sad | Zivkovic J.,University of Sfax
Journal of Central European Agriculture | Year: 2010

Mushrooms have a long tradition of use in many countries. They are food full of proteins, rich in vitamin B, rich in different minerals and have almost all essential amino acids. Mushrooms have been reported as useful in preventing diseases such are hypertension, hypercholesterolemia and cancer. Objective of this work was to evaluate the antioxidant properties of three edible mushroom species Lentinula edodes, Hericium erinaceus and Agrocybe aegerita. For determination of potential antioxidant activity content of antioxidant compounds, phenolics and flavonoids, and scavenging capacity on DPPH ̇ radicals have been determined. Also the reducing power of obtained extracts have been investigated. The highest extraction yield has been achieved in L. edodes extraction (20.82%). Highest total phenolics (23.07 mg GAE/g) and total flavonoids (5.04 mg CE/g) content, as well as TF/TP ratio (21.85%) have been determined for A. aegerita dry extract. Radical scavenging activity was found to exhibit IC50 value for extract concentration of 0.198 mg/ml for H. erinaceus, 0.073 mg/ml for L. edodes and lower than 0.02 mg/ml for A. aegerita dry extract. All investigated mushroom dry extracts posses reductive capabilities.


Mujic I.,University of Bihac | Alibabic V.,University of Bihac | Jahic S.,University of Bihac | Prgomet Z.,Colegium fluminense Polytechnic of Rijeka | Tuzlak Z.,Una Sana forest Company
Journal of Central European Agriculture | Year: 2010

Una-Sana Canton (USC) has a large forest areas where chestnut Castanea sativa Mill. grows as a self-sprout tree. The aim of this paper was to determine the morphological characteristics of chestnut fruits from four self-sprout locations (Bužim, Bosanska Krupa, Cazin and Velika Kladuša), and plantation where the domestic tree is grafted with Italian Marroni. Number of fruits/kg, the useless fruit, the percentage of kernel, diameter, width, height and weight of fruits were determined. The number of fruit/kg ranged from 160-222.5, percentage of useless fruit varied between 0.88-6.7%. Percentage of kernel ranged from 78.5 to 87.3%. According to the diameter classification, width, height and weight of fruits, chestnuts fruit from USC enters the category of the smallest fruits of the Mediterranean area. Statistical significant differences (p≤0.01) in the number of fruits/kg and weight of fruits was found between locations, as well in the width of the fruit (p≤0.05), while there is no difference in the diameter and height of the fruit. For grafted chestnut, all the characteristics provided better quality.


PubMed | University of Novi Sad, Institute for Agriculture and Forestry, Colegium Fluminense Polytechnic of Rijeka and University of Ljubljana
Type: Journal Article | Journal: Journal of food science and technology | Year: 2014

The aromatic profile of volatiles in dried figs varieties Bruetka Bijela and Zimnica were characterised by headspace solid-phase (HS-SPME) procedure with gas chromatography-mass spectrometry analysis (GC-MS). The volatile compounds were distributed by distinct chemical classes, including alcohols, aldehydes, esters, terpenic compounds, and other compounds. The figs were dried in a pilot plant cabinet dryer. Prior to drying process, figs were pre-treated by sulphur dioxide, immersed in solution of citric acid and ascorbic acid, respectively. Several mathematical thin-layer drying models, available in the literature, were fitted to experimental data of figs, implementing non-linear regression analysis techniques. The results showed that pre-treatments of figs decrease significantly the drying time. The best thin-layer drying model in terms of fitting performance was Wang and Singh model. The major volatile compound in dried figs was benzaldehyde. After benzaldehyde, the most abundant aldehyde in dried figs was hexanal. The comparison among dried figs showed the highest abundance of aldehydes, in general, in non-treated (control) dried figs compared to pre-treated samples. Furthermore, ascorbic acid was the most efficient in preserving esters and alcohols in case of Bruetka Bijela, whereas in case of Zimnica, sulphur dioxide was in advance compared to ascorbic acid. Ethyl acetate was the most abundant ester found in dried figs. Among other compounds, 2-butanone,3-hydroxy was the most abundant identified volatiles. Linalool, as the only identified terpen, was in case of both dried fig varieties, preserved by immersion into ascorbic acid. The immersion into citric acid has not been so successful in volatiles conservation.


Alibabic V.,University of Bihac | Jokic S.,Josip Juraj Strossmayer University of Osijek | Mujic I.,Colegium Fluminense Polytechnic of Rijeka | Rudic D.,Colegium Fluminense Polytechnic of Rijeka | And 2 more authors.
Procedia - Social and Behavioral Sciences | Year: 2011

Consumers in developed countries, when choosing food products, pay more attention to quality and food safety. A significant trend can be detected in the consumption of "light" products, of organic food or of food without genetically modified ingredients (GM). In contrast to these countries, Bosnia and Herzegovina (B&H) has been a country in the process of transition, and due to its recent history the state system and administration do not function properly, which also affects food market. The market has been flooded with various food products whose quality and origins can often be questioned. In recent years, as a result of European legislation, food safety has improved in the Union; however no data has been published about consumers' attitudes and preferences in B&H. This study examined consumer attitudes, behaviors and perception in connection with food products in different markets in the northwestern part of B&H. In the autumn 2009 we examined the factors that affect consumers' decisions when they choose a trademark or product, as well as their attitudes concerning product origin, quality and "light" or GM labels. The data were collected in several markets in two areas (Bihac and Cazin) using survey methods. The survey included 920 consumers, of which 54.4% were female. The results showed that 81.65% of examinees decided what to purchase on the basis of quality, although 56.32% of consumers didn't know what the product quality is. 56.44% of examinees selected domestic products while 25% preferred imported products, or checked the country of production. Only 37.71% of consumers were familiar with the meaning of the label "light", and 45% of the label GM. There were statistically significant differences (ANOVA, Duncan's post-hoc test p < 0.05) in the attitudes and behavior of consumers depending on their gender. © 2011 Published by Elsevier Ltd.


Vidovic S.,University of Novi Sad | Mujic I.,Colegium Fluminense Polytechnic of Rijeka | Zekovic Z.,University of Novi Sad | Lepojevic Z.,University of Novi Sad | And 2 more authors.
JAOCS, Journal of the American Oil Chemists' Society | Year: 2011

Mushrooms contain many valuable compounds such as fatty acids, carbohydrates, lycopene, lovastatin, trace elements etc. As they are currently valued for biologically active substances, and as high pressure carbon dioxide fluid extraction has been documented as an effective method for preparing bioactive products from plant materials, subcritical and supercritical carbon dioxide extraction of Boletus edulis mushroom was performed. In the extracts obtained, the fatty acids were determined. Response surface methodology (RSM) was applied to investigate the effect of pressure and extraction time on the extraction yield. The analysis of variance showed that pressure and extraction time had a significant effect on the extraction yield in both investigated process. The interaction between pressure and extraction time had a significant effect only in supercritical extraction process of B. edulis. Higher extraction yields have been obtained by subcritical carbon dioxide, and higher linoleic acid content has been determined in extracts obtained by supercritical carbon dioxide. © 2011 AOCS.


Mujic I.,Colegium Fluminense Polytechnic of Rijeka | Zekovic Z.,University of Novi Sad | Vidovic S.,University of Novi Sad | Radojkovic M.,University of Novi Sad | And 2 more authors.
Journal of Medicinal Food | Year: 2011

Mushrooms are useful in balancing human diet and treating different health problems. The main determinant of the fluidity of erythrocyte membranes and rheologic properties of blood is the lipid composition of the membrane, which directly depends on lipids present in the diet. Lipid profiles of 4 European wild edible mushrooms, as well as the ability of mushroom lipids to modify the fluidity of erythrocyte membrane, were examined by using gas chromatography-mass spectometry, gas chromatography-flame ionization detector, and electron paramagnetic resonance spin probing technique. Lipids from 2 species-Macrolepiota procera and Collybia platyphylla-provoked an increase in erythrocyte membrane fluidity. Therefore, introduction of these and other wild mushrooms with similar lipid profiles to the human diet could be very beneficial in the treatment of hypertension and other cardiovascular diseases related to decreased fluidity of erythrocyte membranes. © Copyright 2011, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition 2011.


Vidovic S.S.,University of Novi Sad | Mujic I.O.,Colegium fluminense polytechnic of Rijeka | Zekovic Z.P.,University of Novi Sad | Lepojevic Z.D.,University of Novi Sad | And 2 more authors.
Food Biophysics | Year: 2010

Considering the growing interest for mushrooms and the demand search of natural antioxidants sources, the aim of this study was to investigate the antioxidant properties of two edible widely used Boletus species, Boletus edulis, and Boletus auranticus, collected from Istra region in Croatia in late summer 2007. To evaluate the antioxidant properties and content of antioxidant compounds, scavenging capacity on DPPḢ, OḢ, and O 2̇ - radicals, reducing power and capacity to inhibit lipid peroxidation has been investigated. It is determined that content of total phenols (41.82 ± 0.08 mg gallic acid equivalent per gram of dry extract) was higher for B. edulis. Using high performance liquid chromatography/diode array detector analysis, the main antioxidant compound, variegatic acid, has been detected and quantified. 1,1-Diphenyl-2-picryl-hydrazyl-hydrate assay was used as a preliminary free radical-scavenging evaluation. By this assay, it has been found that B. edulis dry mushroom extract exhibits 50% of inhibition value at the extract concentration of 0.016 ± 0.0003 mg/ml. The extracts were capable of reducing iron(III) and, thus, are capable of donating electrons. Using electron paramagnetic resonance spin-trapping and spin-probing techniques, activity against relevant reactive species, ̇OH and O 2̇ - radical, was analyzed for both mushroom extracts. Both investigated extracts are determined as good inhibitors for ̇OH radical reduction, and both exhibited significant capacity for scavenging O 2̇ - radical and for that could help to prevent or meliorate oxidative damage. Only B. edulis extract prevents lipid peroxidation. Investigated mushroom extracts could represent easily accessible natural antioxidant resource. © 2009 Springer Science+Business Media, LLC.


PubMed | Colegium Fluminense Polytechnic of Rijeka
Type: Journal Article | Journal: Journal of medicinal food | Year: 2011

Mushrooms are useful in balancing human diet and treating different health problems. The main determinant of the fluidity of erythrocyte membranes and rheologic properties of blood is the lipid composition of the membrane, which directly depends on lipids present in the diet. Lipid profiles of 4 European wild edible mushrooms, as well as the ability of mushroom lipids to modify the fluidity of erythrocyte membrane, were examined by using gas chromatography-mass spectometry, gas chromatography-flame ionization detector, and electron paramagnetic resonance spin probing technique. Lipids from 2 species--Macrolepiota procera and Collybia platyphylla--provoked an increase in erythrocyte membrane fluidity. Therefore, introduction of these and other wild mushrooms with similar lipid profiles to the human diet could be very beneficial in the treatment of hypertension and other cardiovascular diseases related to decreased fluidity of erythrocyte membranes.

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