TY  - CONF
AU  - Stanisavljević, Nemanja
AU  - Jovanović, Živko
AU  - Čupić, Tihomir
AU  - Lukić, Jovanka
AU  - Miljuš-Đukić, Jovanka
AU  - Radović, Svetlana
AU  - Mikić, Aleksandar
AU  - Maksimović, Vesna
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/3007
AB  - Field pea (Pisum sativum var. arvense) and grass pea (Lathyrus sativus) are important high protein crops used as feed. Legume seeds are also rich in many other nutrient compounds including starch, sugar, dietary fiber and micronutrients (vitamins and minerals.) They are also a rich source of many bioactive non-nutrient compounds including phenolic antioxidants. Besides their beneficial effects, some phenolic compounds, especially condensed tannins in feed, are considered as antinutritional factors for ruminants, owing to their capacity for binding to macromolecules such as fiber and proteins. Seed mass and diameter are valuable parameters used in breeding, as well as seed mineral composition, since significant quantitative trait loci were identified for Ca, Fe, Mn, K, Mg, Ni, P and Zn. Thus we conducted this study in order to determine some parameters, in three cultivars of previously non-tested field pea and five grass pea cultivars from Croatia, which are important for breeders. We determined seed mass, diameter and proximate mineral composition as well as content of soluble sugars and total phenolic content in dry seeds of these cultivars. Cultivars differed significantly in total phenollics and mineral composition.
PB  - International Legume Society
PB  - Novi Sad : Institute of Field and Vegetable Crops
C3  - Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad
T1  - Analysis of some nutritional and antinutritional compounds in dry seeds of grass pea and field pea cultivars from Croatia
EP  - 104
SP  - 104
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3007
ER  - 

@conference{
author = "Stanisavljević, Nemanja and Jovanović, Živko and Čupić, Tihomir and Lukić, Jovanka and Miljuš-Đukić, Jovanka and Radović, Svetlana and Mikić, Aleksandar and Maksimović, Vesna",
year = "2013",
abstract = "Field pea (Pisum sativum var. arvense) and grass pea (Lathyrus sativus) are important high protein crops used as feed. Legume seeds are also rich in many other nutrient compounds including starch, sugar, dietary fiber and micronutrients (vitamins and minerals.) They are also a rich source of many bioactive non-nutrient compounds including phenolic antioxidants. Besides their beneficial effects, some phenolic compounds, especially condensed tannins in feed, are considered as antinutritional factors for ruminants, owing to their capacity for binding to macromolecules such as fiber and proteins. Seed mass and diameter are valuable parameters used in breeding, as well as seed mineral composition, since significant quantitative trait loci were identified for Ca, Fe, Mn, K, Mg, Ni, P and Zn. Thus we conducted this study in order to determine some parameters, in three cultivars of previously non-tested field pea and five grass pea cultivars from Croatia, which are important for breeders. We determined seed mass, diameter and proximate mineral composition as well as content of soluble sugars and total phenolic content in dry seeds of these cultivars. Cultivars differed significantly in total phenollics and mineral composition.",
publisher = "International Legume Society, Novi Sad : Institute of Field and Vegetable Crops",
journal = "Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad",
title = "Analysis of some nutritional and antinutritional compounds in dry seeds of grass pea and field pea cultivars from Croatia",
pages = "104-104",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3007"
}

Stanisavljević, N., Jovanović, Ž., Čupić, T., Lukić, J., Miljuš-Đukić, J., Radović, S., Mikić, A.,& Maksimović, V.. (2013). Analysis of some nutritional and antinutritional compounds in dry seeds of grass pea and field pea cultivars from Croatia. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad
International Legume Society., 104-104.
https://hdl.handle.net/21.15107/rcub_fiver_3007

Stanisavljević N, Jovanović Ž, Čupić T, Lukić J, Miljuš-Đukić J, Radović S, Mikić A, Maksimović V. Analysis of some nutritional and antinutritional compounds in dry seeds of grass pea and field pea cultivars from Croatia. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad. 2013;:104-104.
https://hdl.handle.net/21.15107/rcub_fiver_3007 .

Stanisavljević, Nemanja, Jovanović, Živko, Čupić, Tihomir, Lukić, Jovanka, Miljuš-Đukić, Jovanka, Radović, Svetlana, Mikić, Aleksandar, Maksimović, Vesna, "Analysis of some nutritional and antinutritional compounds in dry seeds of grass pea and field pea cultivars from Croatia" in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad (2013):104-104,
https://hdl.handle.net/21.15107/rcub_fiver_3007 .

TY  - CONF
AU  - Stanisavljević, Nemanja
AU  - Jovanović, Živko
AU  - Čupić, Tihomir
AU  - Lukić, Jovanka
AU  - Miljuš-Đukić, Jovanka
AU  - Radović, Svetlana
AU  - Mikić, Aleksandar
AU  - Maksimović, Vesna
PY  - 2013
UR  - http://fiver.ifvcns.rs/handle/123456789/2998
AB  - Antioxidant activities and phenolic contents were studied in methanolic and water extracts of non-processed, cooked and in vitro enzymatically digested seed flour. Antioxidant activities of total protein hydrolysates and small peptide fractions (MW<3kDa and MW<3kDa) isolated from seed were also determined. Study showed that cooking and enzymatic digestion strongly enhanced release of phenolic compounds. Scavenging activity against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•), hydroxyl radical and hydrogen peroxide were also increased. Protein hydrolysates especially MW<3kDa fraction possess significant antioxidative potential. Taken together our findings indicate that in methanolic and water extracts of cooked and digested seed flour small peptide fraction, beside phenolic compounds, can also significantly contribute to free radical and hydrogen peroxide scavenging activity.
PB  - International Legume Society
PB  - Novi Sad : Institute of Field and Vegetable Crops
C3  - Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad
T1  - Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts
EP  - 63
SP  - 63
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2998
ER  - 

@conference{
author = "Stanisavljević, Nemanja and Jovanović, Živko and Čupić, Tihomir and Lukić, Jovanka and Miljuš-Đukić, Jovanka and Radović, Svetlana and Mikić, Aleksandar and Maksimović, Vesna",
year = "2013",
abstract = "Antioxidant activities and phenolic contents were studied in methanolic and water extracts of non-processed, cooked and in vitro enzymatically digested seed flour. Antioxidant activities of total protein hydrolysates and small peptide fractions (MW<3kDa and MW<3kDa) isolated from seed were also determined. Study showed that cooking and enzymatic digestion strongly enhanced release of phenolic compounds. Scavenging activity against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•), hydroxyl radical and hydrogen peroxide were also increased. Protein hydrolysates especially MW<3kDa fraction possess significant antioxidative potential. Taken together our findings indicate that in methanolic and water extracts of cooked and digested seed flour small peptide fraction, beside phenolic compounds, can also significantly contribute to free radical and hydrogen peroxide scavenging activity.",
publisher = "International Legume Society, Novi Sad : Institute of Field and Vegetable Crops",
journal = "Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad",
title = "Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts",
pages = "63-63",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2998"
}

Stanisavljević, N., Jovanović, Ž., Čupić, T., Lukić, J., Miljuš-Đukić, J., Radović, S., Mikić, A.,& Maksimović, V.. (2013). Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad
International Legume Society., 63-63.
https://hdl.handle.net/21.15107/rcub_fiver_2998

Stanisavljević N, Jovanović Ž, Čupić T, Lukić J, Miljuš-Đukić J, Radović S, Mikić A, Maksimović V. Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad. 2013;:63-63.
https://hdl.handle.net/21.15107/rcub_fiver_2998 .

Stanisavljević, Nemanja, Jovanović, Živko, Čupić, Tihomir, Lukić, Jovanka, Miljuš-Đukić, Jovanka, Radović, Svetlana, Mikić, Aleksandar, Maksimović, Vesna, "Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts" in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad (2013):63-63,
https://hdl.handle.net/21.15107/rcub_fiver_2998 .