Znanstveni radovi iz skupine a2:

1. Džanić, H., Abdić, F. i Mujić, I. (1978) Influence of packaging material on the quality of eggs during storage, Hrana i ishrana, 19 (9-10), 465 – 475 Accession Number: 1979-10Qz0137

SAŽETAK: Comparative studies were conducted on eggs packaged in (i) Ovotherm-type transparent polystyrene packs or (ii) cardboard packs. The eggs were stored at 0 degrees or 18 degrees C, at 75% RH. Changes in the quality of eggs in (i) were slower than those in eggs in (ii); wt. losses of eggs in (i) were <=50% lower than those of eggs in (ii). The % of broken eggs was 0.83 in (i) vs. 9.71 in (ii).

2. Mujic, I., Abdic, F., Dzanic, H. (1982): Egg proteins as a substitute for meat in human nutrition. Tehnologija mesa. 23 (1) 23-26. Accession Number: 1983-05-Qz0069

SAŽETAK: The morphology of hens' eggs is discussed, and data are given for the composition of eggs (covering protein fractions, amino acids, fats, fatty acids, cholesterol, phospholipids, vitamins and trace elements); composition is compared with that of veal. The antibacterial activity of lysozyme in eggs is also considered.

3. Živković, J., Mujić, I., Zeković, Z., Vidović, S. and Mujić, A. (2008): Capacity of Extracts of Sweet Chestnut Concerning to Remove Lipid Peroxidation, Journal of Central European Agriculture, 9(3), 353-362. Accesion number : 20083327021

SAŽETAK: Permanent attention of researchers has been focused on the use of natural antioxidants to inhibit lipid peroxidation, or to protect the damage provoked by free radicals. Extracts of sweet chestnut, Lovran’s Marrone cultivar and grafted Italian ”Marrone” cultivar obtained in two years (2006. and 2007.), were investigated for their capacity to remove lipid peroxidation in liposomes exposed to hydroxyl radical, and for their total phenolics and flavonoids content. Selected tissues of sweet chestnut (Castanea sativa Mill.) fruit, leaf, catkin, spiny burs, young and old bark of chestnut tree have been extracted under the same conditions using 50% ethanol and afterwards dry extracts of examined samples have been gained. All extracts, excluding those with low content of both, total phenolics and flavonoids, showed the ability to protect liposomes from lipid peroxidation. We find practical importance of results in the fact that extract of spiny burs could potentially have beneficial effects in diet of hypertensive patients.

4. Živković, J., Zeković, Z., Mujić, I., Vidović, S., Mujić, A. and Jokić, S. (2009): Radical scavenging, Antimicrobial Activity and Phenolic Content of Castanea sativa Extracts, Journal of Central European Agriculture, 10 (2), 175-182. ISSN 1332-9049

SAŽETAK: Radical Scavenging and antimicrobial activity of extracts of three cultivar of Castanea Sativa Mill. have been examined. Leaf and catkins have been extracted under the same conditions by 50% ethanol as extragens, afterwards dry extracts of examined samples have been gained. Total phenolic content was determined by HPLC, subsequent to preliminary acid hydrolysis of samples. For determination of extract infl uence to creating and transformation of hydroxide (OH) radicals and (DPPH) radicals, extracts have been dissolved in distillated water and added to Fenton’ s model system in concentration of 0.2 mg/ml. High value antioxidant activity (AA) in relation to hydroxyl radicals has turned out catkins from Lovran chestnut (59.09%). The greatest antiradical activity in relation to DPPH radicals occurred with extracts of catkins from domestic sweet chestnut (37.50). The antimicrobial tests have showed that ethanol extracts of leaf and catkins inhibited growth of Gram positive bacteria.

5. Mujic, I., Dudas, S., Zivkovic, J., Tomin, J., Zekovic, Z., Alibabic, V., Jukic, H., Sahinovic, R. (2009). Determination of total phenolic compounds in cultivars of Castanea sativa Mill. Acta horticulturae. 815, 63-68. Accession Number 20093254586, ISSN: 0567-7572

SAŽETAK: The cultivar of the sweet chestnut, Lovran's 'Marrone' and grafted Italian 'Marrone' have been investigated in this study. The analysis were done with different parts of sweet chestnut, such as: peeled seed, brown shell, red seed coat, seed, leaf, catkin, spiny bur, as well as the new and old chestnut bark, which were extracted by 50% ethanol, as well as by 50% acetone, as an extragents. The plant material was milled to an average particle size of 0.18 to 0.40 mm. The yield of dry extract, expressed as % (w/w), measured from 1.82% for spiny burs (extragent 50% ethanol) to 33.56% for catkins (extragent 50% acetone). The total phenolic compounds content obtained in dry extracts was determined using the Folin - Ciocalteu assay and expressed as g of gallic acid equivalents (GAE) per 100 g of the dry extract sample (%; w/w), i.e. % gallic acid equivalents (GAE). That value was from 0.42 %GAE for the seed (extragent 50% ethanol) to 6.89 %GAE for the leaf (extragent 50% acetone). The lowest content of %GAE (0.11) were found on peeled seed (extragent 50% ethanol), and the highest (11.42 %GAE) on catkins (extragent 50% acetone). The %GAE value of grafted Italian „Marrone“ cultivar was the lowest (0.41 %GAE) forthe sample of the whole fruit (extragent 50% ethanol) and the highest (6.45 %GAE) has obtained for the leaf (extragent 50% acetone). The studied sweet chestnut cultivars are important natural antioxidants for use as food ingredients.

6. Mujic, I. , Alibabic, V., Ibrahimpasic, J., Jahic, S., Muslimovic, D. Characteristics of the chestnuts from una sana canton in comparison to other chestnut varieties and the influence of different preservation techniques on nutritive values. (2008). Acta Horticulturae, 768, 359366. Accession Number 20093074508, ISSN: 0567-7572

SAŽETAK: Una Sana Canton (USC) is the richest area in chestnut trees in the northwestern part of Bosnia and Herzegovina. This research examined the commercial and nutritive characteristics of a USC Castanea variety compared with Istrian chestnut variety exposed to different modes of storage under laboratory conditions to establish the optimal preservation method, and to evaluate the effect of applying anti-microbial materials (extracts of rosemary and sage) during storage. Carbohydrate concentration was high (45.91%) and chestnuts had a high energy level (757 kJ/100 g). Chestnuts stored at 2°C and treated with an extract from sage showed the greatest mass loss, while those stored at room temperature had the least. After a monitoring period (room temperature 48 d; cool storage 90 d; freezing conditions 150 d) of all samples which were stored by different methods, the surface was visibly contaminated by green mould (Penicillium sp.); contamination that occurred during cooling was least in samples treated with the sage solution (3×107 Penicillium sp.). The surface of nut samples stored by freezing was not visibly contaminated.

7. Mujic, I., Jokic, S., Martinov,M., Velic,D., Prgomet, Z., Dudas, S., Roncevic, K., Actual Tasks on Agricultural Engineering. Proceedings oft he 37. International Symposium on Agricultural Engineering, Opatija, Croatia, 10-13 February, 2009. 2009. 549-558 17 ref. Accession Number 20093081690

SAŽETAK: Fresh asparagus gaining popularity due to its unique texture and flavor, but they are also an extremely perishable vegetable. Thus, this study was conducted to determine the influence of drying procedures on the color and rehydration of asparagus to provide long term conservation and marketability. Wild asparagus (Asparagus moritimus) grown in the area of the Adriatic Sea were dried in a tray drier at different drying temperatures (50,60 and 70 degrees C ), and in freeze-dried at -40 degrees C and then rehydrated The color of dried material and rehydration ratio were selected as the main quality characteristics of wild asparagus. The best rehydration ratio were achieved when sample were freeze dried at -40 degrees C. Based on the color and rehydration ratio, convective drying at 60 degrees C presented the optimum. The rehydration and appearance of dried asparagus are two important physical factors that need special attention when designing or selecting the drying procedure.

8. Mujic, I.; Ibrahimpasic, J.; Jahic, S.; Bajramovic M.; Alibabic, V.; Quality characteristic oft he fresh chestnut ( Castanea Sativa) from the area of Una-Sana Canton. Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu, 2005. 51: 57(2), 27-34, 9ref. Accession Number 20073090225

SAŽETAK: Chestnut is a food product rich with carbohydrates, vitamin C, unsaturated fats that do not cause high cholesterol in blood, in raw fibres and other desirable nutrients and is recommended in daily nutrition of humans. Since citizens of Una – Sana Canton have no continuant habit of chestnut consummation and consummation of chestnut products, it is necessary to point out its nutritional value that is present in USC, especially. Considering the fact that the area of USC has favourable ecological conditions for chestnut growing, the goal of the research was to examine chestnut quality in this area and to give recommendation for greater usage of chestnut that is significant nutrient in a daily nutrition of humans. In a comparison of quality characteristics of fresh chestnut from the area of USC with world known chestnut varieties (Chinese, Japanese, American and European), it was determined that the chestnut from the researched area is most similar to European chestnut variety it’s quality and composition.

9. Zlatic, J.; Saric, Z.; Dizdarevic, T.; Mujic, I.; Manufacturing procedure and quality assessment of soymilk, Radovi Poljoprivrednog fakulteta Univerziteta u Sarajevu, 2006. 51: 57(3), 107-115, 10ref. Accession Number 20063212906

SAŽETAK: Soya milk is a liquid similar to cow milk by its composition, appearance and taste. It is made by extraction procedure from soybeans’. Soya milk is among the most popular soya bean products and the most consumed in Asia especially in China and Japan.
Similar to cow milk, soya milk contains proteins, fat and carbohydrates, but their structures somewhat differ. It does not contain lactose and cholesterol and the quantity of saturated fatty acids is lower, than those in cow milk. The quality and chemical composition of soya milk depend on manufacturing procedure. There are several main variants of soya milk production process and they are studied in this work. Two methods were chosen for the manufacture of soya milk: traditional Chinese and Soyalove methods. It was found that the latter gave better chemicalphysical, and sensory quality of soya milk. Soya milk has a ‘’beany’’ flavor rather unacceptable for western consumers and it is, therefore, often enriched with aroma. In order to improve the soya milk taste, various aromas ( vanilla, chocolate and strawberry ) were added. Strawberry aroma gave the best taste, One of the goals to be achieved in this study was also to test the use of the laboratory methods for testing cow milk chemical composition for the analysis of soya milk. The result obtained showed that chemical methods for the analysis of dry matter, fat and proteins

10. Živković J., Mujić I., Zeković Z., Nikolić G., Vidović S., Mujić A. EXTRACTION AND ANALYSIS OF CONDENSED TANNINS IN CASTANEA SATIVA MILL. Journal of Central European Agriculture, 10 (3), 283-288 (2009)

SAŽETAK: Proanthocyanidins, also known as condensed tannins are widespread in woody plants, but are also found in certain forages. Castanea sativa Mill. are exploited for various purposes, but a little is known about potential of this species and possible application in diet and therapy. The parts of chestnut such as: seed, peeled seed, brown seed shell, red internal seed shell, leaves, catkin, spiny bur, as well as the new and old chestnut bark were extracted with 50% ethanol as an extragents. Contents of total phenolics and total flavonoids were measured by application of the standard colorimetric assay. The total condensed tannins content estimated was highest in red internal seed shell 15.29%CE (vanillin assay) and 3.12%CT (acid butanol assay). Also high content of total phenolic compounds and condensed tannins had extracts of catkin, brown seed shell of chestnut and new chestnut bark. Extracts of C. sativa Mill. can be a potential resource of natural tannins with possible application in diet and therapy.

11. D. Velić, Đ. Ačkar, I. Mujić, D. Šubarić, M. Bilić, S. Jokić. Influence of drying temperature on drying kinetics and physico-chemical properties of two Chestnut varieties (Castenea sativa). Acta Horticulturae, 866, 635-645, 2010.

SAŽETAK: The convective air-drying of two chestnut varieties was evaluated in a laboratory drying oven, at different drying air temperatures (40, 50, 60 and 70 °C) and airflow velocities of 2.80 ms1. The drying kinetics were compared and the effect of different air-drying temperatures on colour stability, effective diffusivity and starch digestibility was analysed. The two varieties of chestnut used in this study were of the type Castanea sativa (Istrian marron and Italian chestnut). The kinetic equations were estimated using exponential mathematical model (Page). The results of the estimation have exhibited correspondence to the experimental results. The rate constants, k and n, of the exponential and Page’s model for thin-layer drying were established by regression analysis of the experimental data which were found to be affected by drying air temperature. It can be seen that a good agreement between the experimental data and the chosen mathematical model (Page’s) exists, which is confirmed by high values of correlation coefficient (0.99) in all run. The influence of temperature on the drying process is an important aspect and should be taken into consideration when choosing the optimal operation conditions. Results show that the certain temperatures had a significant effect on the drying rates of chestnut. The drying air temperature significantly influenced the total drying time, which is strongly related to the total energy requirement for drying. The values of effective diffusivity were found to vary in the range of 1,64•10-9 to 7,88•10-9 m2s-1 for Istrian marron samples and in the range of 8,65•10-10 to 4,40•10-9 m2s-1 for Italian chetstnut samples. Color change of both varieties was generally increased with the increase of the drying temperature, with the exception of Istrian marron, where color change was larger after drying at 50°C than after drying at 60°C (probably due to longer exposure to elevated temperature). Digestibility of starch, determined by AOAC 2002.02 method, was increased by drying for both chestnut varieties (Istrian marron and Italian chestnut).

12. I. Mujić, J. Živković, Z.P. Zeković, G.M. Nikolić, S.S. Vidović, Z. Prgomet, S.D. Dudaš. Capacity of extracts of Castanea sativa Mill. for removal of organic, hydrophilic radicals. Acta Horticulturae, 866, 647-652, 2010.

SAŽETAK: The controlled production of reactive oxygen species (ROS) has an important role in various physiological processes. Unbalanced radical generation is highly correlated with many patho-physiological events such as neurodegenerative diseases, malignancy, diabetes, and atherosclerosis. ROS can react with other biomolecules, to form organic, hydrophilic radicals (e.g., ascorbil radical, semiquinone, etc.). Parts of chestnut such as: seeds, peeled chestnut, brown seed coat, leaf, catkin, spiny burs and chestnut bark have been extracted under the same conditions by 50% ethanol as an extragent and afterwards dry extracts of examined samples have been gained. The total phenolics and flavonoids content were measured using standard spectrophotometrics methods. The capacity of investigated extracts to remove radicals is evaluated by EPR method, using hydrophilic spin probe Tempone. The most efficient for removal of Tempone have shown extracts of catkin of sweet chestnut (AA = 18.1%) and brown seed coat of Grafted Italian Marrone (AA = 12.6%).

13. I. Mujić, V. Agayn, J. Zivković, D. Velić, S. Jokić, V. Alibabić, A. Rekić. Chestnuts, a “comfort” healthy food? Acta Horticulturae, 866, 659-665, 2010.

SAŽETAK: Chestnut has been a staple food since ancient times and after being set aside for several centuries, it has finally regained appreciation within the group of patisserie connoisseurs and has been expanded among health conscious consumers. Being relatively cheap in a modern agricultural practice, a chestnut deserves a better appreciation as a source of valuable nutrients and in terms of its composition and properties which positively affect human health when included in various modern foods. Also, it contains a very large amount of vitamin C, considerable vitamin B6, thiamin, folate and riboflavin, large amounts of manganese, potassium, copper, phosphorus, magnesium and iron, a small amount of valuable unsaturated fatty acids and 40% of its dry matter is composed of non-resistant and resistant starch. Chestnut is gluten-free and that makes it useful as a food for celiac patients who suffer from gluten intolerance manifested in stomach discomfort and diarrhea, fatigue and many other symptoms. On the other hand, resistant starch, which survives the small intestines and decomposes in the rectum, serves as a bulking agent to provide a feeling of satiety and it transfers sugar to the blood via a sort of controlled-released mechanism. Results from investigations on the health benefits of chestnuts in modern foods in general and the effects on the well-being of celiac patients in particular are reviewed: patient’s comfort, satiety, and blood sugar levels. The effect of storage conditions and the chestnut cultivar on starch digestibility are studied in a two-month period. A decrease of up to 30% regarding resistant starch composition is observed for some cultivars when stored at 20°C as opposed to storage at -18°C. This study shows that different storage conditions affect the content of non-resistant and resistant starch.

14. Ibrahim MUJIĆ, Vildana ALIBABIĆ, Jelena ŽIVKOVIĆ, Suzana JAHIĆ, Stela JOKIĆ, Željko PRGOMET, Zlata TUZLAK. MORPHOLOGICAL CHARACTERISTICS OF CHESTNUT Castanea sativa FROM THE AREA OF UNA-SANA CANTON. Journal of Central European Agriculture, 11 (2),185-190(2010)

SAŽETAK: 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 finest fruits of the Mediterranean area. Statistical significance (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.

15. Z. Zeković, Ž. Lepojević, S. Milić, D. Adamović, I. Mujić, Supercritical CO2 extraction of mentha (Mentha piperita L.) at diferent solvent densities, Journal of the serbian chemical society, 74/4/359-476/2009. Accession Number: 10.2298/JSC0904417Z, ISSN: ,0352-5139

SAŽETAK: The chemical composition of mentha essential oil and mentha extracts obtained at different pressures/temperatures by supercritical fluid extraction (SFE) were studied by GC-MS. The menthol content was also determined spectrophotometrically. The predominant compounds in the essential oil and in the CO2 extract obtained at 100 bar were L-menthon and menthole but at higher pressures (from 150 to 400 bar), squalene was dominant. The equation of Naik et al. was used for modelling the mentha-supercritical CO2 system.

16. D. Velić, Đ. Ačkar, I. Mujić, D. Šubarić, M. Bilić, S. Jokić. Influence of drying temperature on drying kinetics and physico-chemical properties of two Chestnut varieties (Castenea sativa). Acta Horticulturae, 866, 635-645, 2010. Accession Number: ISSN 0567- 7572 ISBN 978 90 6605 414 1

SAŽETAK: The convective air-drying of two chestnut varieties was evaluated in a laboratory drying oven, at different drying air temperatures (40, 50, 60 and 70 °C) and airflow velocities of 2.80 ms-1. The drying kinetics were compared and the effect of different air-drying temperatures on colour stability, effective diffusivity and starch digestibility was analysed. The two varieties of chestnut used in this study were of the type Castanea sativa (Istrian marron and Italian chestnut). The kinetic equations were estimated using exponential mathematical model (Page). The results of the estimation have exhibited correspondence to the experimental results. The rate constants, k and n, of the exponential and Page’s model for thin-layer drying were established by regression analysis of the experimental data which were found to be affected by drying air temperature. It can be seen that a good agreement between the experimental data and the chosen mathematical model (Page’s) exists, which is confirmed by high values of correlation coefficient (0.99) in all run. The influence of temperature on the drying process is an important aspect and should be taken into consideration when choosing the optimal operation conditions. Results show that the certain temperatures had a significant effect on the drying rates of chestnut. The drying air temperature significantly influenced the total drying time, which is strongly related to the total energy requirement for drying. The values of effective diffusivity were found to vary in the range of 1,64•10-9 to 7,88•10-9 m2s-1 for Istrian marron samples and in the range of 8,65•10-10 to 4,40•10-9 m2s-1 for Italian chetstnut samples. Color change of both varieties was generally increased with the increase of the drying temperature, with the exception of Istrian marron, where color change was larger after drying at 50°C than after drying at 60°C (probably due to longer exposure to elevated temperature). Digestibility of starch, determined by AOAC 2002.02 method, was increased by drying for both chestnut varieties (Istrian marron and Italian chestnut).

17. Ibrahim Mujić, Jelena Živković, Goran Nikolić, Senka Vidović, Nataša Trutić, Urška Kosić, Stela Jokić, Alma Ruznic; Phenolic Compounds in Olive Leaf Extract as a Source of Useful Antioxidants, Croatian Journal of Food Technology, Biotechnology and Nutrition 6 (3-4), 129-133 (2011).

SAŽETAK: Using electron paramagnetic resonance (EPR) spectroscopy, antioxidant properties of olive leaves extracts obtained of three autochthonous olive varieties grown in Istria, Buža, Istarska bjelica and Rosinjola have been investigated. The highest content of total phenolic compounds ((57.6 } 0.1) mg quercetin equivalents/g of dry extract) was obtained for extract of Buža.The analysis of chemical composition of extracts was performed by HPLC/DAD and LC/MS method. Futhermore, Buža has shown the highest antioxidant activity in scavenging DPPH radical (AA=80.0 } 3.0%), followed by extracts of Rosinjola and Istarska bjelica. In DPPH radical scavenging assay fi nal concentration of extracts in was 0.1 mg/mL. Antioxidant activity was in good correlation with total phenolics. It seems that these bioproducts could be useful in therapy of conditions related with oxidative stress. The results have indicated a high potential of application of olive leaf and olive leaf extract in foodstuff and food additive. Also, it can be used to improve the shelf life of foods and to develop functional foods.

18. Zoran Zeković, Senka Vidović, Ibrahim Mujić; Selenium and Zinc content and radical scavenging capacity of edible mushrooms Armilaria mellea and Lycoperdon saccatum, Croatian Journal of Food Technology (2010) 2(2)16-21

SAŽETAK: Armillaria mellea and Lycoperdon saccatum are two delicious mushrooms growing widely trough all Balkan region. Investigation of A. mellea and L. saccatum antioxidant properties includes preparation of mushrooms extracts, determination of Selenium and Zinc content and evaluation of theirs antioxidant activity involving scavenging activity of ˙O2- radicals, DPPH and reducing power assay. Higher extraction yield of 24.48% has been achieved for L. saccatum extract, but higher content of Selenium and Zinc was determined in A. mallea extract, 2.359 mg/kg and 50.38 mg/kg, respectively. The radical scavenging activity was found to exhibit 50% of inhibition value (IC50 value) at the extracts concentration of 0.0161±0.0001 mg/ml for the L. saccatum extract and 0.0108±0.0002 mg/ml for A. mallea extract. The determined relative inhibition of ˙O2- radicals for L. sacatum extract is lower than for A. malea. It was determined that both mushrooms extract posses’ reductive capabilities and thus were capable of reducing iron (III).

19. Vildana Alibabić, Stela Jokić, Ibrahim Mujić, Dušan Rudić, Melisa Bajramović, Huska Jukić; ''Attitudes, behaviors, and perception of consumers’ from northwestern Bosnia and Herzegovina toward food products on the market'' Procedia Social and Behavioral Sciences 15 (2011) 2932–2937, doi:10.1016/j.sbspro.2011.04.217

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 posthoc test p < 0.05) in the attitudes and behavior of consumers depending on their gender.

20. Zoran P. Zeković, Žika D. Lepojević, Ibrahim Mujić; ''Laurel Extracts Obtained by Steam Distillation, Supercritical Fluid and Solvent Extraction'', Journal of Natural Products, Vol. 2(2009):104-109 ISSN 0974 – 5211

SAŽETAK: The chemical composition of laurel leaves and fruits essential oils (content of 0.917 and 0.747%, respectively) and laurel leaves extracts obtained at different pressures/temperatures by supercritical fluid extraction (SFE) were studied by GC-MS. The predominant compound in the essential oils and in CO2 extracts obtained at pressures/temperatures of 100 bar/40°C and 250 bar/40°C was 1,8-cineole, but at 100 bar/60°C, ?-terpineol acetate was dominant. The extraction yield of SFE increases from 0.68 to 2.54% by increasing the density of CO2 (from 0.29 to 0.88 g/mL).

21. I Mujić, S Radeka, I Lukić, Đ Peršurić, J Živković; Physico-Chemical and Sensorial Characterization of Distillates Produced from Fresh and Dried Fig (Ficus carica L.), Acta Horticulturae, 2011 – in press

SAŽETAK: The aim of this investigation was to characterize distillates produced from fresh and dried fig (Ficus carica L.) in the Istria region of Croatia. Four autochthonous fig varieties were used for production: Bjelica, Bružetka Bijela, Crnica and Zimica. Fresh and dried fruits were crushed, ensiled, and subjected to alcoholic fermentation. After completion of the fermentation, fig pomaces were distilled, and obtained distillates were re-distilled. Produced distillates were subjected to standard physico-chemical analyses, and GC-FID analysis of major volatile constituents. Distillates were also evaluated sensorially by the 20-positive points method. In most cases, fresh fig distillates were characterized by higher methanol content (5035.15 to 10977.21 mg/L a.a.), while dried fig distillates exhibited composition with higher amounts of total acidity (3700 to 13440 mg/L p.A.), acetaldehyde (78.23 to 245.72 mg/L p.A.), ethyl acetate (1043.24 to 7343.29 mg/L p.A.) and total higher alcohols (1909.35 to 3381.52 mg/L p.A.). Sensory evaluation showed that investigated distillates also differed in organoleptic attributes.

22. Vildana Alibabić, Stela Jokić, Ibrahim Mujić, Dušan Rudić, Melisa Bajramović, Huska Jukić; Attitudes, behaviors, and perception of consumers’ from northwestern Bosnia and Herzegovina toward food products on the market, Procedia Social and Behavioral Sciences 15 (2011) 2932–2937

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.

23. S Jokić, I Mujić, A Bucić-Kojić, D Velić, M Bilić; Influence of Extraction Type on the Total Phenolics, Total Flavonoids and Total Colour Change of Extracts in Different Varieties of Figs, Acta Horticulturae, 2011 – in press

SAŽETAK: The study examined the influence of ultrasound-assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from five different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b* colour model. Ultrasound-assisted extraction showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig.

24. I. Mujic, S. Dudas, H. M. Skutin, Z. Lepojevic, M. Radojkovic, S. Vidovic, S. Milosevic, D. Persuric, E. O. Mesic: Determination of Fig Fruit Extracts (Ficus Carica) Antioxidant Properties. 28th IHC. Lisboa 2010 – Acta Horticulturae – in press

SAŽETAK: The fig tree (Ficus carica L.; Moraceae) is very common in the Mediterranean and in countries with dry and warm-temperate climates. Since ancient times figs have been used only for human consumption. Their nutritive and pharmacological properties have been investigated recently. Their consumption helps in the prevention of artery blockage, high fiber content has laxative effects, and the fig latex inhibits the growth of carcinoma cells. The aim of this study was to determine the content of some active components contained in extracts of five different figs cultivars (Šaraguja, Termenjača, Crnica, Bjelica and Bružetka bijela). Fruit samples were freezedried. Extracts of total phenols and flavonoids were obtained by extraction in 70% methanol or 70% ethanol. For determination of antioxidant activity, scavenging capacity on DPPH* radicals and reducing power were performed. By high performance liquid chromatography (HPLC) some antioxidant compounds were detected and quantified. Total phenolics content in F. carica extracts was from 7.24 to 11.17 mg CAE/g of dry extract. All methanolic extracts showed higher content of total phenols. The DPPH radical scavenging capacity was found to exhibit IC50 value for the extract concentration lower than 0.40 mg/ml for extract cultivars Crnica, while for others this capacity was higher than 0.60 mg/ml. Using the reducing power antioxidant test, higher antioxidant activity was determined for ’Bjelica’ than in all other extracts. Results obtained by the reducing power method were compared to activity of ascorbic acid, standard antioxidant compound.

 

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