TY  - JOUR
AU  - Šimurina, Olivera
AU  - Filipčev, Bojana
AU  - Kiprovski, Biljana
AU  - Nježić, Zvonko
AU  - Janić Hajnal, Elizabet
AU  - Đalović, Ivica
PY  - 2024
UR  - http://fiver.ifvcns.rs/handle/123456789/4845
AB  - Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish “proja”. This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73–85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67–85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•− radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•− was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.
PB  - Basel : MDPI
T2  - Foods
T1  - Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize
IS  - 17
SP  - 2799
VL  - 13
DO  - 10.3390/foods13172799
ER  - 

@article{
author = "Šimurina, Olivera and Filipčev, Bojana and Kiprovski, Biljana and Nježić, Zvonko and Janić Hajnal, Elizabet and Đalović, Ivica",
year = "2024",
abstract = "Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish “proja”. This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73–85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67–85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•− radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•− was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize",
number = "17",
pages = "2799",
volume = "13",
doi = "10.3390/foods13172799"
}

Šimurina, O., Filipčev, B., Kiprovski, B., Nježić, Z., Janić Hajnal, E.,& Đalović, I.. (2024). Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize. in Foods
Basel : MDPI., 13(17), 2799.
https://doi.org/10.3390/foods13172799

Šimurina O, Filipčev B, Kiprovski B, Nježić Z, Janić Hajnal E, Đalović I. Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize. in Foods. 2024;13(17):2799.
doi:10.3390/foods13172799 .

Šimurina, Olivera, Filipčev, Bojana, Kiprovski, Biljana, Nježić, Zvonko, Janić Hajnal, Elizabet, Đalović, Ivica, "Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish “proja” Made from Pigmented Maize" in Foods, 13, no. 17 (2024):2799,
https://doi.org/10.3390/foods13172799 . .

Janić Hajnal, E., Đalović, I., Šimurina, O., Bojana, F., Bekavac, G., Kiprovski, B.,& Bodroža Solarov, M.. (2023). Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti. .
https://hdl.handle.net/21.15107/rcub_fiver_3571

Janić Hajnal E, Đalović I, Šimurina O, Bojana F, Bekavac G, Kiprovski B, Bodroža Solarov M. Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti. 2023;.
https://hdl.handle.net/21.15107/rcub_fiver_3571 .

Janić Hajnal, Elizabet, Đalović, Ivica, Šimurina, Olivera, Bojana, Filipčev, Bekavac, Goran, Kiprovski, Biljana, Bodroža Solarov, Marija, "Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti" (2023),
https://hdl.handle.net/21.15107/rcub_fiver_3571 .