Cornelian cherry (
Cornus mas
L.) is a perennial deciduous shrub, widespread in forest populations in Southeast Europe with tolerance against some pests and diseases and rich in nutrients such as ...organic acids, carotenoids, anthocyanins, polyphenols, vitamin C and vitamin E. The aim of this paper was to determine basic pomological and technological characteristics of Cornelian cherry using three forest populations at Visegrad, Gorazde and Drvar in Bosnia and Herzegovina during the two years, 2010 and 2011. The Cornelian cherries weighted from 1.8 g (Gorazde in 2011) to 2.6 g per fruit (Drvar in 2010), did not ripen homogenously on a tree as shown by the large variation in their red colour CIE- a values of between 7.5 (Drvar), 14.2 (Gorazde) and 18.3 (Visegrad) and soluble solids between 16.1 (Visegrad) and 17.6 % (Gorazde). The most abundant organic acid in Cornelian cherry was malic acid with 35–43 g kg
−1
FM, followed by tartaric (1.1–2.8 g kg
−1
FM) and citric acid (0.1–1.8 g kg
−1
FM) and smaller amounts of quinic, shikimic and fumaric acid below 0.05 g kg
−1
FM each, resulting in sugar:acid ratios of 3.3:4.7 and slightly acidic or bitter flavour. The concentration of the phenolic compounds of the Cornelian cherry fruits, as determined by HPLC-MS, was influenced by the growing region with large concentrations of the anthocyanin procyanidin B1 (0.7–0.9 g kg
−1
FM) and B2 (0.1–0.2 g kg
−1
FM) and the peonidin 3-glucoside (0.2–0.7 g kg
−1
FM) and the flavonol quercetin 3-
O
-robinobioside (1.8–2.6 mg kg
−1
FM), which is larger than in many sweet and sour cherries, raspberry, red current and gooseberry.
Cherry cultivation has a long tradition in Bosnia and Herzegovina mainly due to favorable climatic conditions for cherry growing in this region. However, current cherry production is insufficient ...because of prevailing old cultivars and rootstocks. Modern intensive production of sweet cherry (Prunus avium L.) requires planting of high quality cultivars on dwarfing rootstocks planted in high density orchards. Cherry rootstock breeding programs worldwide require data on tolerance and performance of their rootstocks in different climatic conditions. Therefore, the influence of two cherry rootstocks ('Gisela 5 and 'Santa Lucia 64') on phenological events (blooming), growth and pomological properties of two cherry cultivars ('Stella' and 'Burlat') planted in modern orchard (managed according to standard commercial practice for integrated fruit production), near Sarajevo was evaluated. The trees grafted on 'Gisela 5' rootstocks were planted in 2004 and on 'Santa Lucia 64' in 2005. All tress were trained in a spindle system and the analyzed parameters were monitored in 2010. Rootstocks greatly influenced blooming time, growth and fruit characteristics of both investigated cultivars. The weaker rootstock was 'Gisela 5', which stimulated earlier blooming and caused statistically significant better fruit characteristics (fruit size, % flesh of fruit as well as total soluble solids content in fruit). The results of the analysis showed that both cherry cultivars reached better fruit quality on 'Gisela 5'. 'Stella' had better fruit quality than 'Burlat'. 'Santa Lucia 64' proved a better rootstock for 'Burlat' than for 'Stella'.
Cherry cultivation has a long tradition in Bosnia and Herzegovina mainly due to favorable climatic conditions for cherry growing in this region. However, current cherry production is insufficient ...because of prevailing old cultivars and rootstocks. Modern intensive production of sweet cherry (Prunus avium L.) requires planting of high quality cultivars on dwarfing rootstocks planted in high density orchards. Cherry rootstock breeding programs worldwide require data on tolerance and performance of their rootstocks in different climatic conditions. Therefore, the influence of two cherry rootstocks ('Gisela 5 and 'Santa Lucia 64') on phenological events (blooming), growth and pomological properties of two cherry cultivars ('Stella' and 'Burlat') planted in modern orchard (managed according to standard commercial practice for integrated fruit production), near Sarajevo was evaluated. The trees grafted on 'Gisela 5' rootstocks were planted in 2004 and on 'Santa Lucia 64' in 2005. All tress were trained in a spindle system and the analyzed parameters were monitored in 2010. Rootstocks greatly influenced blooming time, growth and fruit characteristics of both investigated cultivars. The weaker rootstock was 'Gisela 5', which stimulated earlier blooming and caused statistically significant better fruit characteristics (fruit size, % flesh of fruit as well as total soluble solids content in fruit). The results of the analysis showed that both cherry cultivars reached better fruit quality on 'Gisela 5'. 'Stella' had better fruit quality than 'Burlat'. 'Santa Lucia 64' proved a better rootstock for 'Burlat' than for 'Stella'.
Gojenje češenj v Bosni in Hercegovini ima dolgo tradicijo. Glavni razlog so ugodne klimatske razmere za gojenje češenj. Vendar pa je trenutna pridelava češenj premajhna zaradi starih sort in njihovih podlag. Sodobna intenzivna pridelava češenj (Prunus avium L.) zahteva sajenje visokokakovostnih sort na šibkih podlagah v nasadih z gostim sajenjem. Programi vzgoje novih češnjevih podlag po svetu potrebujejo podatke o odpornosti in obnašanju podlag v različnih klimatskih razmerah. Ugotavljali smo vpliv dveh češnjevih podlag ('Gisela 5' in 'Santa Lucia 64') na fenološke lastnosti (cvetenje), rast in pomološke lastnosti dveh češnjevih sort ('Stella' in 'Burlat'), ki sta bili posajeni v sodobnem nasadu blizu Sarajeva, oskrbovanem po načelih integrirane pridelave. Drevesa na podlagi 'Gisela 5' so bila posajena leta 2004 in na podlagi 'Santa Lucia 64' leta 2005. Drevesa smo opazovali v letu 2010, vzgojena so bila v gojitveni obliki vretenast grm. Podlagi sta značilno vplivali na cvetenje, rast in na značilnosti plodov pri obeh obravnavanih sortah. Šibkejša podlaga je bila 'Gisela 5', kjer je bilo cvetenje zgodnejše in plodovi so imeli boljše značilnosti (velikost ploda, delež mesa kakor tudi vsebnost suhe snovi v plodu). Analiza je pokazala, da sta obe češnjevi sorti razvili bolj kakovostne plodove na podlagi 'Gisela 5'. Sorta 'Stella' je imela kakovostnejše plodove kot sorta 'Burlat'. Za sorto 'Burlat' je podlaga 'Santa Lucia 64' bolj primerna kot za sorto 'Stella'.
Cornelian cherry (Cornus mas L.) is a perennial deciduous shrub, widespread in forest populations in Southeast Europe with tolerance against some pests and diseases and rich in nutrients such as ...organic acids, carotenoids, anthocyanins, polyphenols, vitamin C and vitamin E. The aim of this paper was to determine basic pomological and technological characteristics of Cornelian cherry using three forest populations at Visegrad, Gorazde and Drvar in Bosnia and Herzegovina during the two years, 2010 and 2011. The Cornelian cherries weighted from 1.8 g (Gorazde in 2011) to 2.6 g per fruit (Drvar in 2010), did not ripen homogenously on a tree as shown by the large variation in their red colour CIE- a values of between 7.5 (Drvar), 14.2 (Gorazde) and 18.3 (Visegrad) and soluble solids between 16.1 (Visegrad) and 17.6 % (Gorazde). The most abundant organic acid in Cornelian cherry was malic acid with 35–43 g kg⁻¹ FM, followed by tartaric (1.1–2.8 g kg⁻¹ FM) and citric acid (0.1–1.8 g kg⁻¹ FM) and smaller amounts of quinic, shikimic and fumaric acid below 0.05 g kg⁻¹ FM each, resulting in sugar:acid ratios of 3.3:4.7 and slightly acidic or bitter flavour. The concentration of the phenolic compounds of the Cornelian cherry fruits, as determined by HPLC-MS, was influenced by the growing region with large concentrations of the anthocyanin procyanidin B1 (0.7–0.9 g kg⁻¹ FM) and B2 (0.1–0.2 g kg⁻¹ FM) and the peonidin 3-glucoside (0.2–0.7 g kg⁻¹ FM) and the flavonol quercetin 3-O-robinobioside (1.8–2.6 mg kg⁻¹ FM), which is larger than in many sweet and sour cherries, raspberry, red current and gooseberry.
Modern time consumers pay more and more attention to their health thus daily consummation of fruit and vegetables grows increasingly. Due to this fact, consumers’ requirements regarding the fruits ...and vegetables quality are bigger. Fruits and vegetables are rich with high value substances, antioxidants. Antioxidants are matters which slow down the processes of oxidation in organism, so it is very important to keep valuable substances in the raw materials during processing.
The aim of this work is to determine antioxidant activity of fruit juices (apple, orange, pineapple) and nectars (cornelian cherry, sour cherry, peach, blueberry, apple, orange, pineapple, strawberry and black currant) taken from Sarajevo market by using three methods (DPPH, ABTS, FRAP). Interrelation between antioxidant activity and phenol was also examined. The biggest antioxidant activity was determined in cherry nectar 92.81 mg Trolox/ml (FRAP) and orange juice 100.9 mg/ml (FRAP). The smallest antioxidant activity was recorded in blueberry nectar 4.34 mg Trolox/ml (ABTS) and apple juice 11.87 mg/ml (FRAP). Phenol content is the biggest in the peach nectar 72.27 gallic acid/ml, and orange juice 82.66 mg/ml. The lowest phenol content was found in apple nectar 21.25 mg gallic acid /ml, and apple juice 29.05 mg/ml.
This study shows strong to very strong correlation between antioxidant activity and phenol content.
In the world there is a trend of food enrichment with folic acid because of the importance of this particular vitamin which is thermo labile and its concentration decreases during processing and ...storage. Fruit drinks are a natural source of folate and one of the folic acid most enriched products. With regard to the importance of folates and folic acid in nutrition of pregnant women and children, the aim of this work is to modify and adopt the method for determination of folic acid in fruit drinks. Furthermore, the aim of this work was to determine the content of folic acid in fruit drinks, and then examine their stability which depends on: kind of fruit, origin of this vitamin (natural or synthetic) and type of packaging materials (glass, plastic or pure-pack). A total of 16 different samples of fruit drinks were analyzed, out of which six drinks had the folic acid present in its natural form and ten samples in which folic acid was present in its synthetic form. The results of this research work have shown that the standard microbiological method for determination of the content of the folic acid and folates in food can also be used for determination of this vitamin in fruit drinks with some modification that are explained in this work. The content of natural folates in the analyzed samples of orange juice ranged between 24,12 μg/100ml and 29,16 μg/100ml.
In developed economies there is an increased demand for minimally processed potato (in the „easy-to-use“ form) and potato products such as potato crisp and chips. However, in the process of ...disintegration of the tissue (peeling, cutting, chipping, grating), potato very soon changes the color (turning brown) as a result of the enzyme catalyzed reactions. These reactions in previously peeled potato are a huge problem for food processors. Majority of the present agents used for inhibition of the enzymatic browning have certain shortcomings in terms of both inhibitory effects and side effects to the product, and some of them are even harmful for consumers.
The purpose of this paper is to prevent enzymatic browning in the current varieties of potato (Lady Claire, Lady Rosetta, Desiree, Ostara, Felicitas, Fabula, Anais, Liseta, Alwara, Carrera, Tango and Saturna), using the inhibitors of enzymatic browning such as citric acid (0,2% and 0,5%), ascorbic acid (0,3 and 0,5%), potassium bisulphate (0,5% and 1%), combination of 0,3% ascorbic and 0,2% citric acid in real and model systems (using L-DOPA as a substrate). To prevent the enzymatic browning we carried out a thermal treatment of potato juice. Effects of inhibitory reactions were monitored through degradation of phenolic substances in the 24 h interval.
When it comes to inhibition of the browning in analyzed potato varieties, good results were achieved with 0,5% citric acid, combination of 0,3% ascorbic and 0,2% citric acid, and potassium bisulphate (0,5 and 1%). As for varieties Anais and Lady Claire, good results were achieved with the 0,2% citric acid treatment. Degradation of phenolic substances was most intensive with the potato varieties of Desiree and Saturna, while varieties Lady Claire and Anais preserved most phenolic substances. Reduction of phenolic substance contents in analyzed potato varieties was inhibited on high temperatures.
Determining the moisture content is the first step in analyzing cereals or flour quality since this data is used for other tests. Moisture content at 14 percent is commonly used as the conversion ...factor for other tests whose results are influenced by moisture content.
Moisture is also an indicator of grain storability. High moisture content (above 14.5 percent) in cereals attracts mold, bacteria and insects, all of which cause intensive deterioration during storage. Grains and flours with low moisture content are more stable during storage. Flour millers adjust the moisture to a standard level before milling.
These are some of the reasons for permanent control of grain moisture during storage and in milling industry.
In this paper, the results of moisture content in four grain samples obtained by using two methods are presented. The analyzed grains and groats samples included: wheat, barley, maize and buckwheat.
The aim of this work was to determine the precision of the fast moisture determination device "Draminski" versus the prescribed standard method of air oven drying in the process of determining the contents of the moisture in grain and groats samples.
The results of the analysis showed significant differences between moisture content determined in samples by the two methods: groats of wheat, barley, maize and buckwheat, and wheat and buckwheat grain. Only in the samples of barley and maize grain no significant differences were found.
Pasta quality in relation to used ingredients Sanja Oručević; Ermina Hodžić; Asima Begić-Akagić ...
Works of the Faculty of Agricultural and Food Sciences University of Sarajevo,
2011
Journal Article
Recenzirano
Pasta is a product that has recently been increasingly used in the diet, because of its uniqueness. To get high-quality pasta, it is necessary to ensure quality row material, and then coordinate the ...entire production process based on raw material characteristics.
The most important quality parameters include cooking quality, color and general appearance of the product.
In this experiment the quality of pasta samples produced in laboratory conditions was analyzed, using grits of Triticum aestivum and Triticum durum (semolina), and with the addition of pumpkin puree, eggs, and corn flour. Analyses included sensory evaluation of raw pasta, cooking properties and sensory evaluation of cooked pasta. The aim of this paper was to compare the effect of different grits on pasta quality, and the influence of different ingredients added.
Obtained results show that the production of pasta with grits of Tr. aestivum and Tr. durum (semolina), and adding eggs provide a very good quality like the standard pasta. However, the addition of corn flour is not suitable for the production and largely deviates from the standard. The addition of pumpkin puree provided a good quality and can be used in manufacturing to improve nutritional value, and pasta color.
Content of methanol in the apple pomace distillates Nermina Spaho; Adnan Alihodžić; Asima Begić-Akagić ...
Works of the Faculty of Agricultural and Food Sciences University of Sarajevo,
2010
Journal Article
Recenzirano
In the process of apple juice production, a significant quantity of apple pomace is attained. If used rationally, it is possible to turn apple pomace from waste into a new product - brandy, thus ...providing a value added. However, apple pomace is a rich source of pectin. During the alcoholic fermentation, pectinmethylesterase de-esterifies pectin to low-methoxyl pectin, resulting in the formation of methanol, a harmful component of all alcoholic beverages. The aim of this study was to determine whether the concentration of methanol in apple pomace distillates of Grenny Smith and Golden Delicious is within the allowable range, and whether the concentration of methanol can be reduced by proper separation of fractions during the distillation. According to the results, apple variety has no statistically significant effect on the concentration of methanol, but its concentration in tail fraction is statistically significantly higher in comparison to the other fractions. The concentration of methanol in our samples were found to be much lower than the European limit, varying from 0,38 to 0,47% vol/l a.a. in the tail fraction.
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