Znanstveni radovi iz skupine a1:

1. Džanić, H., Mujić, I. i Sudarski-Hock, I. (1985): Vegetable Protein Hydroliysates  from Soybean Meal and Dehydrated Alfalfa, Journal of Agricultural and Food Chemistry, 33, 683 – 685 ( SCI 05949806 Genuine article#: AMN28 )

SAŽETAK:Chemical and amino acid composition of hydrolyzed vegetable proteins (HVP) in filtrate, paste, and powder from soy grits and dehydrated alfalfa flour was analyzed. The protein content in HVP from soy grits was an average of 2x greater than the protein content in HVP obtained from dehydrated alfalfa flour. The results obtained are compared with those from beef extract. The glutamate content as a meat flavor enhancer in the HVP from soy grits is 2.3x greater than that in beef extract and 3.3x greater than that of HVP from dehydrated alfalfa flour. The HVP from dehydrated alfalfa flour is suitable for dark colored food articles and also has a specific flavor. 

2. Živković, J., Zeković, Z., Mujić, I., Gođevac, D., Mojović, M., Mujić, A., i Spasojević, I. (2009): EPR Spin-Trapping and Spin-Probing Spectroscopy in Assessing Antioxidant Properties: Example on Extracts of Catkin, Leaves, and Spiny Burs of Castanea sativa, Food Biophysics, 4(2):126-133 ( CC Accession Number:  2009-444VE-0008, ISSN : 1557-1858 )

SAŽETAK: Electron paramagnetic resonance (EPR) spin-trapping and spin-probing techniques were applied to determine antioxidant activity of extracts of catkin, leaves, and spiny burs of Castanea sativa against physiologically relevant reactive species—superoxide and hydroxyl radical generated in simple chemical systems and hydrogen peroxide applied on erythrocytes. Efflux of K+ was used as a marker of membrane integrity. Chemical composition of extracts was analyzed using HPLC/DAD and LC/MS. Extracts showed high antioxidative capacity against superoxide but lower activity against hydroxyl radical. They protected fluidity and integrity of membranes of erythrocytes exposed to hydrogen peroxide. Levels of derivatives of ellagitannins showed positive correlation with the antioxidative activity of extracts. Therefore, ellagitannins from chestnut extracts could represent easily accessible natural antioxidants and beneficial component of human diet in pathophysiological conditions related to oxidative stress. In conclusion, EPR spectroscopy represents a valuable tool for evaluation of antioxidant activity in both hydrophilic and lipophilic media.

3. Jokić, S., Mujić, I., Martinov, M., Velić, D., Bilić, M., i Lukinac, J. (2009): Influence of dryng procedure on colour and rehydration charateristic of wild asparagus, Czech journal of food sciences, 27(3), 171-177 ( CC Accession Number:  2009-483XB-0005,  ISSN: 1212-1800 )

SAŽETAK: The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus samples were dried using convective (40°C, 50°C, 60°C, and 70°C at the airflow velocity of 2.75 m/s), natural, and freeze (?20°C and ?40°C) drying procedures. Rehydration and colour characteristics were used as indicators of the quality of the dried asparagus samples. Convective drying of asparagus resulted in the smallest colour change of the fresh material, whereby drying at 60°C presented the optimum. The best rehydration ratio was achieved when the samples were freeze dried at ?40°C. Naturally dried asparagus samples resulted in a very low rehydration ratio compared to the other procedures investigated. The rehydration and appearance of the dried asparagus are two important physical factors that need special attention when designing or selecting a drying procedure. Furthermore, the influence of drying on other quality characteristics of wild asparagus, such as the content of active ingredients or microbial count, should be investigated in further studies. The investigation of economic parameters of different drying procedures should be considered as well. 

4. Jelena Živković, Zoran Zeković, Ibrahim Mujić, Vesna Tumbas, Dragoljub Cvetković and Ivan Spasojević. Antioxidant Properties of Phenolics in Castanea sativa Mill. Extracts. Food Technol. Biotechnol. 47 (4) 421–427 (2009) ( ISSN1330-9862 / FTB-2160 / )

SAŽETAK: Using electron paramagnetic resonance (EPR) spectroscopy, antioxidant properties of chestnut extracts have been investigated as a source of phenolic compounds. In addition to their high antioxidant activities against hydroxyl and organic free (DPPH) radicals, phenolics showed to be potent protectors of membranes from lipid peroxidation. To the best of our knowledge, the ability of an antioxidant to overcome body’s refractory response towards antioxidant supplementation has been examined for the first time. The water soluble extracts obtained from leaves, catkins, and outer brown peel of Castanea sativa Mill. showed high antioxidant activity in scavenging ·OH and DPPH radical. All extracts, except for sweet chestnut catkins, showed the ability to protect liposomes from peroxidation. Phenolic compounds, as active antioxidants, have the ability to enter and protect cell membranes from lipid peroxidation, thus overcoming the body’s refractory response to the antioxidant supplements in the diet. It is shown that phenolics are easily accessible natural antioxidants that can be used as food supplements or for the treatment of pathophysiological conditions related to oxidative stress.

5. Jelena Živković , Zoran Zeković , Ibrahim Mujić , Senka Vidović , Dragoljub Cvetković, Žika Lepojević, Goran Nikolić, Nataša Trutić. Scavenging Capacity of Superoxide Radical and Screening of Antimicrobial Activity of Castanea sativa Mill. Extracts. Czech J. Food Sci. 28 (1), 61–68 (2010). ( ISSN : 1212-1800 )

SAŽETAK: The superoxide radical scavenging and antimicrobial activity were examined of sweet chestnuts: seeds, peeled chestnut, brown seed coat, leaves, catkin, spiny burs, and chestnut bark as well as of Lovran’s marrone leaves and grafted Italian marrone cultivar. Parts of chestnut were extracted under the same conditions with 50% ethanol as extractant and afterwards the dry extracts of the examined samples were obtained. The total phenolics and flavonoids contents were determined using standard spectrophotometrical methods. The capacity of the investigated extracts to remove radicals was evaluated by EPR method. The most efficient in scavenging •O2 - radicals proved to be the extracts of leaves of grafted Italian marrone (RI = 86%) and of Lovran's marrone cultivar (RI = 80%). Catkin, leaves, chestnut bark, and spiny burs extracts demonstrated the highest antimicrobial activity. Very significant and significant correlations were established between the antimicrobial activity of extracts and •O2 - radicals scavenging in all samples examined. The extracts of Castanea Sativa Mill. are important sources of components active in reducing the level of oxidative stress.                

6. Senka S. Vidović, Ibrahim Mujić, Zoran P. Zeković, Žika D. Lepojević, Vesna T. Tumbas, Aida I. Mujić. Antioxidant Properties of Selected Boletus Mushrooms.  Food Biophysics 5, 49–58 (2010). ( DOI : 10.1007 /sl1483-009-9143-6 )

SAŽETAK: 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 DPPH˙, OH˙, and O2˙- 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 spintrapping and spin-probing techniques, activity against relevant reactive species, ˙OH and O2˙- 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 O2˙- 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. 

7. Aida Mujić, Nevena Grdović, Ibrahim Mujić, Mirjana Mihailović, Jelena Živković, Goran Poznanović, Melita Vidaković; Antioxidative effects of phenolic extracts from chestnut leaves, catkins and spiny burs in streptozotocin-treated rat pancreatic ß-cells Food Chemistry(2010) ( ISSN : 0308-8146 )

SAŽETAK: Oxidative stress plays a central role in the onset of diabetes which is characterized by progressive  pancreatic _-cell failure. We studied the ability of phenolic extracts prepared from chestnut leaf, catkin and spiny burs to prevent oxidative stress-induced _-cell (Rin-5F) death. The Rin-5F cell death was induced by treatment with the diabetogenic agent streptozotocin (STZ) and the protective effects of the chestnut extracts were assessed after cells treatment with a STZ/extracts mixture. The chestnut extracts increased cell viability by protecting DNA from oxidative damage and by enhancing the natural antioxidant system. Moreover, the chestnut extracts had a significant impact on the cell’s redox-status which was observed as an increase in the  levels of reduced glutathione. Chestnut extracts were capable of inhibiting lipid peroxidation, which was manifested as a lowering of malondialdehyde levels. We concluded that chestnut extracts increased cell viability after STZ treatment as a result of their antioxidative properties.

8. Nevena Grdović, Svetlana Dinić, Jelena Arambašić, Mirjana Mihailović, Aleksandra Uskoković, Jelena Marković, Goran Poznanović, Senka Vidović, Zoran Zeković, Aida Mujić, Ibrahim Mujić and Melita Vidaković; The protective effect of a mix of Lactarius deterrimus and Castanea sativa extracts on streptozotocin-induced oxidative stress and pancreatic ß-cell death, British Journal of Nutrition, 2011. ( DOI: 10.1017/S0007114511006702 )

SAŽETAK: Pancreatic ß-cell death or dysfunction mediated by oxidative stress underlies the development and progression of diabetes mellitus. In the present study, we tested extracts from the edible mushroom Lactarius deterrimus and the chestnut Castanea sativa, as well as their mixture (MIX Ld/Cs), for potential beneficial effects on streptozotocin (STZ)-induced pancreatic ß-cell death. Analysis of chelating effects, reducing power and radical-scavenging assays revealed strong antioxidant effects of the C. sativa extract and MIX Ld/Cs, while the L. deterrimus extract displayed a weak to moderate effect. The antioxidative effect of the chestnut extract corresponds with the high content of phenolics and flavonoids identified by HPLC analysis. In contrast, the mushroom extract contains relatively small amounts of phenols and flavonoids. However, both extracts, and especially their combination MIX Ld/Cs, increased cell viability after the STZ treatment as a result of a significant reduction of DNA damage and improved redox status. The chestnut extract and MIX Ld/Cs significantly lowered the STZ-induced increases in superoxide dismutase and catalase activities, while the mushroom extract had no impact on the activities of these antioxidant enzymes. However, the L. deterrimus extract exhibited good NO-scavenging activity. Different mechanisms that underlie antioxidant effects of the mushroom and chestnut extracts were discussed. When combined as in the MIX Ld/Cs, the extracts exhibited diverse but synergistic actions that ultimately exerted beneficial and protective effects against STZ-induced pancreatic ß-cell death.

9. Ibrahim Mujić, Zoran Zeković, Senka Vidović, Marija Radojković, Jelena Živković, and Dejan Gođevac; Fatty Acid Profiles of Four Wild Mushrooms and Their Potential Benefits for Hypertension Treatment, Journal of Medicinal Food. November 2011, 14(11): 1330-1337. ( DOI:10.1089/jmf.2010.0352 )

SAŽETAK: 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.

10. Senka Vidović, Ibrahim Mujić, Zoran Zeković, Žika Lepojević, Svetlana Milošević and Stela Jokić; Extraction of Fatty Acids from Boletus edulis by Subcritical and Supercritical Carbon Dioxide, Journal of the American Oil Chemists' Society Volume 88, Number 8, 11891196 ( DOI: 10.1007/s11746-011-1772-5 )

SAŽETAK: 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.

11. Ana Bucić-Kojić, Mirela Planinić, Srećko Tomas, Stela Jokić, Ibrahim Mujić, Mate Bilić, Darko Velić; ''Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.)'', Pol. J. Food Nutr. Sci., 2011, Vol. 61, No. 3, pp. 195-199 ( DOI: 10.2478/v10222-011-0021-9 )

SAŽETAK: In this work the infl uence of 50–80% (v/v) aqueous ethanol and the temperature of extraction (25–80°C) on the extractability of total phenolics, total fl avonoids and total proanthocyanidins from different fi g fruits was investigated. The best extraction conditions (80%, v/v aqueous ethanol, 80°C) obtained in the experiments with lyophilised Ficus carica L. cv. Šaraguja were used while performing the extraction of phenolic compounds from other
fi g varieties (Bružetka bijela, Crnica, Bjelica and Termenjača). The antioxidant capacity was measured in all fi g fruits as well. It has been shown that the temperature of extraction and ethanol to water ratio have a statistically signifi cant infl uence on the extraction of phenolic
compounds from fi g fruits variety Šaraguja. The highest content of phenolic compounds was found in fi g variety Crnica while the lowest one in fi g variety Bjelica. According to the results obtained in this study, fi g fruits can be considered as a natural source of phenolic compounds with good antioxidant capacity.

12. Martinov, M., Mujic, I.,  Muller, J. (2007). Impact of drying air temperature on course of drying and quality of Hypericum perforatum L., ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN, 12 (3): 136-140 ( ISI Document Delivery No.: 284VJ, ISSN: 1431-9292 )

SAŽETAK: St. John's wort (Hypericum perforatum L.) is a medicinal plant and a base material for mild to moderate antidepressants. For most processing procedures harvesting is followed by drying. However, there is little data about the influence of temperature on drying. Therefore, purpose of this study was to investigate the impact of drying air temperature on quality in terms of color and hypericin content. Drying curves have been established by a laboratory dryer with continuous weighing system. Color was measured in the L,a,b-system and characterized by huevalue. Hypericin was measured according to DAC standard. Applying 60 degrees C drying air temperature instead of 45 degrees C resulted in 80% drying time reduction. Drying air temperature between 30 and 90 degrees C did not affect the hypericin content. Values ranged between 0.05 and 0.10% and even for drying air temperature of 90 degrees C hypericin content was 0.07%. For drying temperatures above 50 degrees C, however the leaves turned yellow, indicated by a considerable reduction of hue-values. Two-phase drying, starting at temperatures of 40 degrees C until reaching a moisture content of 45 to 50% followed by final drying at 60 degrees C preserved color at a 55% drying time reduction compared to one-phase drying at 45 degrees C. Higher reductions can be achieved by optimizing drying temperature and duration of the pre-drying-phase by further investigations.

13. Ibrahim Mujić, Vildana Alibabić, Stela Jokić, Emdžad Galijašević, Dilajla Jukić, Damir Šekulja, Melisa Bajramović; Determination of Pesticides, Heavy Metals, Radioactive Substances, and Antibiotic Residuesin Honey,Polish Journal of Environ. Stud. Vol.20, No. 3 (2011) 719-724

SAŽETAK: During the war in Bosnia and Herzegovina a large number of chemicals were released into the environment. This research was conducted to evaluate the health safety of honey (meadow, chestnut, acacia, amphorae, and honeydew) produced at 18 different locations in the region of Una-Sana Canton in the northwestern part of Bosnia and Herzegovina. We determined the pesticides, heavy metals, radioactive elements, and antibiotic residues in 46 honey samples. The content of pesticides and heavy metals (Pb, Cd, As) were not found, and the concentration of Cu, Fe, Zn in all honey samples was in accordance with EU standards. Statistically significant differences (ANOVA) in honey samples were found according to concentrations of Cu (0.09-0.18 mg/kg), Fe (0.29-0.92 mg/kg), and Zn (0.18-1.38 mg/kg). The radionuclide content was determined by means of low-level (<5 Bq/kg), using high-resolution gamma-spectroscopy (137Cs). Antibiotic residues were carried out by disc plate method of microbiological antibiotic assay and all honey samples were negative. The results of this work indicate that this area is not polluted and is suitable for the development of beekeeping.

14. Ibrahim Mujić, Mojca Bavcon Kralj, Stela Jokić,Kristjan Jarni, Tjaša Jug, Željko Prgomet; Changes in aromatic profile of fresh and dried fig - the role of pre-treatments in drying process, International Journal of Food Science & Technology IJFST-2011-09313 - in print

SAŽETAK: The aromatic profile of volatiles in fresh figs, fresh figs frozen in liquid nitrogen and dried figs (dark variety Petrovača Crna) were 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, immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of a thin-layer drying model 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 most successful for the group of terpenes and terpenic compound, quite good for some esters and ketones, whereas aldehydes were not affected by the pre-treatment used.

15. Vildana Alibabic, Stela Jokic, Ibrahim Mujic, Dusan Rudic, Melisa Bajramovic, Huska Jukic; Attitudes, behaviors and perception of consumers from northwestern Bosnia and Herzegovina toward food products on the market, Procedia Social and Behavioral Sciences Volume 15, 2011, Pages 2932-2937

SAŽETAK: 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

16. Ibrahim Mujić, Zoran Zeković, Senka Vidović, Marija Radojković, Jelena Živković, and Dejan Gođevac; Fatty Acid Profiles of Four Wild Mushrooms and Their Potential Benefits for Hypertension Treatment,  Journal of Medicinal Food. November 2011, 14(11): 1330-1337. doi:10.1089/jmf.2010.0352.

SAŽETAK: 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.

17. Senka Vidović, Zoran Zeković, Ibrahim Mujić, Žika Lepojević, Marija Radojković and Jelena Živković; The antioxidant properties of polypore mushroom Daedaleopsis confragosa, Central European Journal of Biology ,Volume 6, Number 4, 575-582, ( DOI: 10.2478/s11535-011-0029-5 )

SAŽETAK: Daedaleopsis confragosa belong to a large and remarkable group of mushrooms called polypores. This type of mushroom could be easily said to be quite unexplored and unused when it comes to its antioxidant properties. Thus, in order to evaluate its antioxidant activity, the investigation had to include the total phenolics and flavonoide content, the content of Selenium, the content of Zinc, the scavenging capacity on DPPH· and OH· radicals, reducing power and capacity to remove lipid peroxidation. The investigated mushroom extract contained 54.17 mg GAE/g of total phenols and 48.46 mg CE/g of total flavonoides. Zinc and Selenium were detected and quantified by using inductively coupled plasma mass spectroscopy. The scavenging activity of the radicals was found to exhibit 50% of the inhibition value (IC50 value) at the extract concentration of 0.015±0.007 mg/ml for the investigated D. confragosa extract. By using electron paramagnetic resonant spectroscopy it was found that the investigated extract does not have a significant role in the prevention of lipid peroxidation. It was effective in scavenging on ·OH radical, RI was 56±2%.

18. Edina Šertović, Ibrahim Mujić, Stela Jokić, Vildana Alibabić, Zlatan Sarić; Effect of soybean cultivars on the content of isoflavones in soymilk, Romanian Biotechnological Letters  2012. – In print.

SAŽETAK: The aim was to study the relationship between the isoflavone content in different soybean cultivars and in the soymilk. Seven cultivars of soybean seeds from two locations with different levels of isoflavones were processed to soymilk. The content of total and individual isoflavones was determined by high performance liquid chromatography. The total phenolic content, oil and protein content in soybean cultivars were also determined. Significant differences in the content of individual isoflavones were observed within the soybean cultivars. The strong positive correlations were observed between total isoflavone content in soybean seeds and in soymilk. The total phenolic content in soybean cultivars ranged from 83 to 143.4 mg GAE/100g of soybean. The total isoflavone content in soybean seeds ranged from 71.2 to 133.8 mg/100g of soybean which comprise from 76.7 to 98.8% of the total phenols. In soymilks, total isoflavone content ranged from 16.1 to 61.0 mg/kg of soymilk. The most abundant isoflavone in soybean seeds was genistein while in soymilk it was genistin. There was statistically significant difference (p < 0.05) among two locations in total and individual isoflavone contents.

19. Mojca Bavcon Kralj, Tjaša Jug, Erika Komel, Nikita Fajt, Kristjan Jarni,  Jelena Živković, Ibrahim Mujić: Aromatic compound in different peach cultivars and effect of preservatives on the final aroma of cooked fruits, Hemijska industrija, 2013. – in press

SAŽETAK: In our study, we were used four yellow-fleshed peach cultivars ?Royal Glory?, „Redhaven?, 'Maria Marta' and 'Norman', during two-year period. The characterization of aromatic constituents of investigated cultivars was done using headspace solid phase micro-extraction (HS-SPME). The intention was to make implicit discrimination between cultivars by analysis of components present in all cultivars during two-year period. Also, the impact of added preservatives (Na-benzoate and citric acid) on the final aroma of cooked peaches was studied. The cultivars' differences and the impact of preservatives (Na-benzoate and citric acid) were statistically evaluated. Multiple discriminant analysis of peaches? aromatic profile was used to segregate investigated peach cultivars. Although they were very similar, the cultivars were segregated by two discriminant function, function 1 (which accounted for 56.9% of this peach model) and function 2 (31.7%). The use of preservatives had also an important impact on the aromatic profile of cooked peaches. The statistical analysis indicated that from 57 identified volatiles, 40 volatiles showed statistically significant difference regarding the way of preservation. The main negative impact had Na-benzoate compared to control or samples preserved with citric acid.