TY  - CONF
AU  - Grahovac, Nada
AU  - Kondić-Špika, Ankica
AU  - Sakač, Zvonimir
AU  - Marjanović-Jeromela, Ana
AU  - Hristov, N.
AU  - Krstović, S.
AU  - Šunjka, D.
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/3721
AB  - Wheat bran is specifically rich in dietary fibre, essential fatty acids and contains important quantities of starch, protein, vitamins, dietary minerals and phytic acid. It is also well known medicinally for its powerful anticarcinogenic and antioxidant properties. Wheat bran is rich source of essential fatty acids, such as linoleic acid (18:2n6) and linolenic acid (18:3n3). Inoleic acid and fatty acid of n6 and n3 series play an important role in the odulation of human metabolism. Linoleic acid is undoubtedly one of the most location of Rimski Sančevi (Vojvodina Province, Serbia) to evaluate oil tents and fatty acid profiles in a collection of 25 wheat genotypes.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology
C3  - 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016
T1  - Determination of fatty acid composition in wheat bran by gas chromatography
EP  - 50
SP  - 50
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3721
ER  - 

@conference{
author = "Grahovac, Nada and Kondić-Špika, Ankica and Sakač, Zvonimir and Marjanović-Jeromela, Ana and Hristov, N. and Krstović, S. and Šunjka, D.",
year = "2016",
abstract = "Wheat bran is specifically rich in dietary fibre, essential fatty acids and contains important quantities of starch, protein, vitamins, dietary minerals and phytic acid. It is also well known medicinally for its powerful anticarcinogenic and antioxidant properties. Wheat bran is rich source of essential fatty acids, such as linoleic acid (18:2n6) and linolenic acid (18:3n3). Inoleic acid and fatty acid of n6 and n3 series play an important role in the odulation of human metabolism. Linoleic acid is undoubtedly one of the most location of Rimski Sančevi (Vojvodina Province, Serbia) to evaluate oil tents and fatty acid profiles in a collection of 25 wheat genotypes.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology",
journal = "3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016",
title = "Determination of fatty acid composition in wheat bran by gas chromatography",
pages = "50-50",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3721"
}

Grahovac, N., Kondić-Špika, A., Sakač, Z., Marjanović-Jeromela, A., Hristov, N., Krstović, S.,& Šunjka, D.. (2016). Determination of fatty acid composition in wheat bran by gas chromatography. in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016
Novi Sad : University of Novi Sad, Institute of Food Technology., 50-50.
https://hdl.handle.net/21.15107/rcub_fiver_3721

Grahovac N, Kondić-Špika A, Sakač Z, Marjanović-Jeromela A, Hristov N, Krstović S, Šunjka D. Determination of fatty acid composition in wheat bran by gas chromatography. in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016. 2016;:50-50.
https://hdl.handle.net/21.15107/rcub_fiver_3721 .

Grahovac, Nada, Kondić-Špika, Ankica, Sakač, Zvonimir, Marjanović-Jeromela, Ana, Hristov, N., Krstović, S., Šunjka, D., "Determination of fatty acid composition in wheat bran by gas chromatography" in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016 (2016):50-50,
https://hdl.handle.net/21.15107/rcub_fiver_3721 .

TY  - CONF
AU  - Kondić-Špika, Ankica
AU  - Hristov, N.
AU  - Grahovac, Nada
AU  - Krstović, S.
AU  - Sakač, Zvonimir
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/3720
AB  - Natural vitamin E is significant phytochemical compound with antioxidant activity
and potential benefit for human health. The physiological role of vitamin E is in
its ability to react with free radicals in cell membranes and preventing lipid
peroxidation. Vitamin E is composed of eight different structurally related
compounds, vitamers (a-, B-, y- and 65-tocopherols and a-, B-, y- and otocotrienols) which are known to occur in nature. Among cereals, wheat grain
and wheat bran represent rich sources of tocopherols. The aim of this study was
to investigate tocophérols composition (a-, B-, y- tocopherols) in selected 20
wheat genotypes. The samples consisted the bran portion of the outer layer of
wheat grain that were the by-product of milling on the MLU 202 laboratory flour
mill. Tocopherols were determined in the wheat bran samples by using the
simple analytical method which includes extraction with hexane and normalphase high-performance liquid chromatography with fluorescence detection. The
mobile phase consisted a mixture of hexane:ethyl acetate (70:30, viv). Total
tocopherols content in wheat bran extracts ranged from 28.08 in cv. Partizanka
to 107.49 mg/kg in cv. Skopljanka The average contents of a-, B- and ytocopherols were in the range from 3.16 (a-tocopherol in cv. Partizanka) to
81.04 mg/kg (y- tocopherol in cv. Skopljanka). Major vitamers for those tested
genotypes were a- and y- tocopherols. The results have shown that there were
significant differences in tocopherols composition and content among the
genotypes, indicating the great genetic potential for improvement.
ords: Sulfor.
finociception.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology
C3  - 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016
T1  - High-performance liquid chromatography determination of tocopherols in wheat bran
EP  - 65
SP  - 65
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3720
ER  - 

@conference{
author = "Kondić-Špika, Ankica and Hristov, N. and Grahovac, Nada and Krstović, S. and Sakač, Zvonimir",
year = "2016",
abstract = "Natural vitamin E is significant phytochemical compound with antioxidant activity
and potential benefit for human health. The physiological role of vitamin E is in
its ability to react with free radicals in cell membranes and preventing lipid
peroxidation. Vitamin E is composed of eight different structurally related
compounds, vitamers (a-, B-, y- and 65-tocopherols and a-, B-, y- and otocotrienols) which are known to occur in nature. Among cereals, wheat grain
and wheat bran represent rich sources of tocopherols. The aim of this study was
to investigate tocophérols composition (a-, B-, y- tocopherols) in selected 20
wheat genotypes. The samples consisted the bran portion of the outer layer of
wheat grain that were the by-product of milling on the MLU 202 laboratory flour
mill. Tocopherols were determined in the wheat bran samples by using the
simple analytical method which includes extraction with hexane and normalphase high-performance liquid chromatography with fluorescence detection. The
mobile phase consisted a mixture of hexane:ethyl acetate (70:30, viv). Total
tocopherols content in wheat bran extracts ranged from 28.08 in cv. Partizanka
to 107.49 mg/kg in cv. Skopljanka The average contents of a-, B- and ytocopherols were in the range from 3.16 (a-tocopherol in cv. Partizanka) to
81.04 mg/kg (y- tocopherol in cv. Skopljanka). Major vitamers for those tested
genotypes were a- and y- tocopherols. The results have shown that there were
significant differences in tocopherols composition and content among the
genotypes, indicating the great genetic potential for improvement.
ords: Sulfor.
finociception.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology",
journal = "3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016",
title = "High-performance liquid chromatography determination of tocopherols in wheat bran",
pages = "65-65",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3720"
}

Kondić-Špika, A., Hristov, N., Grahovac, N., Krstović, S.,& Sakač, Z.. (2016). High-performance liquid chromatography determination of tocopherols in wheat bran. in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016
Novi Sad : University of Novi Sad, Institute of Food Technology., 65-65.
https://hdl.handle.net/21.15107/rcub_fiver_3720

Kondić-Špika A, Hristov N, Grahovac N, Krstović S, Sakač Z. High-performance liquid chromatography determination of tocopherols in wheat bran. in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016. 2016;:65-65.
https://hdl.handle.net/21.15107/rcub_fiver_3720 .

Kondić-Špika, Ankica, Hristov, N., Grahovac, Nada, Krstović, S., Sakač, Zvonimir, "High-performance liquid chromatography determination of tocopherols in wheat bran" in 3rd International Congress „Food Technology, Quality and Safety” and XVII International Symposium „Feed Technology” (FoodTech2016), Novi Sad, 25 October 2016 (2016):65-65,
https://hdl.handle.net/21.15107/rcub_fiver_3720 .