<p>U&nbsp;radu&nbsp;su&nbsp;ispitane&nbsp;biohemijske&nbsp;promene&nbsp;na&nbsp;plodovima&nbsp;paprike&nbsp;tokom&nbsp;sazrevanja &nbsp;plodova&nbsp;i&nbsp;tokom&nbsp; dozrevanja&nbsp; plodova&nbsp; posle&nbsp; branja.&nbsp; U&nbsp; cilju&nbsp; ispitivanja&nbsp; promena&nbsp; tokom&nbsp; sazrevanja &nbsp;plodovi&nbsp;su&nbsp;uzorkovani&nbsp;u&nbsp;različitim&nbsp;fazama&nbsp;zrelosti&nbsp;tj.&nbsp;kad&nbsp;su&nbsp;plodovi &nbsp;bili&nbsp;zelene,&nbsp;braon,&nbsp;crvene&nbsp;i&nbsp;tamno&nbsp;crvene&nbsp;boje.&nbsp;Svaka&nbsp;od&nbsp;pomenutih&nbsp;grupa&nbsp;zrenja&nbsp;je &nbsp;dozrevana&nbsp;sledećih&nbsp;petnaest&nbsp;dana&nbsp;sa&nbsp;i&nbsp;bez&nbsp;prisustva&nbsp;svetla.&nbsp;Posle&nbsp;perioda&nbsp;dozrevanja &nbsp;plodovi&nbsp;su&nbsp;osu&scaron;eni&nbsp;i&nbsp;samleveni.&nbsp;&nbsp;</p><p>U&nbsp; uzorcima&nbsp; svežih&nbsp; plodova&nbsp; paprika&nbsp; ispitan&nbsp; je&nbsp; sadržaj&nbsp; vode,&nbsp; pepela,&nbsp; ukupnih&nbsp; mono&nbsp; i &nbsp;oligosaharida,&nbsp;mikro&nbsp;i&nbsp;makroelemenata,&nbsp;boja&nbsp;plodova&nbsp;(vizuelnom&nbsp;ocenom&nbsp;i &nbsp;instrumentalnim&nbsp;merenjem),&nbsp;sadržaj&nbsp;pigmenata&nbsp;i&nbsp;sastav&nbsp;etarskih&nbsp;ulja,&nbsp;dok&nbsp;je&nbsp;u&nbsp;suvim&nbsp;uzorcima&nbsp;određena&nbsp;boja, sadržaj&nbsp;mikro&nbsp;i&nbsp;makro&nbsp;elemenata,&nbsp;pigmenata&nbsp;i&nbsp;sastav&nbsp;etarskih ulja. &nbsp;U&nbsp;semenima &nbsp;paprika&nbsp;ispitan&nbsp;je&nbsp;sadržaj&nbsp;vode,&nbsp;pepela,&nbsp;ulja&nbsp;i&nbsp;neophodnih&nbsp;mikro&nbsp;i &nbsp;makro &nbsp;elemenata.&nbsp;</p><p>Dobijeni&nbsp; rezultati&nbsp; pokazuju&nbsp; da&nbsp; se&nbsp; tokom&nbsp; sazrevanja&nbsp; de&scaron;avaju&nbsp; biohemijske &nbsp;promene &nbsp;na&nbsp;plodovima&nbsp; paprika.&nbsp; Povećava&nbsp; se&nbsp; sadržaj&nbsp; suve&nbsp; materije,&nbsp; dolazi&nbsp; do&nbsp; promena&nbsp; u&nbsp; sastavu&nbsp;pigmenata&nbsp;i&nbsp;etarskih&nbsp;ulja.&nbsp;Tokom&nbsp;15&nbsp;dana&nbsp;dozrevanja,&nbsp;ispitani&nbsp;parametri plodova&nbsp;paprika pokazuju&nbsp;da&nbsp;se&nbsp;promene&nbsp;na&nbsp;plodovima&nbsp;nastavljaju&nbsp;i&nbsp;posle&nbsp;ubiranja &nbsp;plodova. &nbsp;U&nbsp;zavisnosti&nbsp;od &nbsp;stepena&nbsp;zrelosti,&nbsp;povećava&nbsp;se&nbsp;sadržaj&nbsp;pigmenta,&nbsp;a&nbsp;menja&nbsp;se&nbsp;i &nbsp;sastav etarskih&nbsp;ulja.&nbsp;</p> / <p>The&nbsp; aim&nbsp; of&nbsp; this&nbsp; study&nbsp; was&nbsp; to&nbsp; investigate&nbsp; biochemical&nbsp; changes&nbsp; of&nbsp; paprika&nbsp; fruits during ripening&nbsp; and&nbsp; postharvest&nbsp; treatments.&nbsp; Fruits&nbsp; were&nbsp; collected&nbsp; in&nbsp; different&nbsp; stages of development i.e. when green, brown, red and deep red color. Each of these&nbsp; color‐type&nbsp; fruits where&nbsp; ripped&nbsp; after&nbsp; harvest&nbsp; (collection)&nbsp; during&nbsp; next&nbsp; fifteen&nbsp; days&nbsp; with&nbsp; or&nbsp; without&nbsp; light.&nbsp; Thereafter, postharvest treatment fruits were dried and milled.</p><p>In samples of fresh paprika fruits the content of water, ash, mono‐ and&nbsp; oligosaharides, micro and macro nutrient,&nbsp; color of fruits (by visual&nbsp; evaluation and&nbsp; instrumental measuring), ASTA value,&nbsp; chlorophyll&nbsp; and&nbsp; carotenoid&nbsp; content,&nbsp; certain&nbsp; constituents&nbsp; of&nbsp; essential&nbsp; oil&nbsp; were determined and activity of peroxidase and &beta;‐glucosidase enzymes, while in dried fruits the color,&nbsp; content&nbsp; of&nbsp; micro&nbsp; and&nbsp; macroelements&nbsp; and&nbsp; composition&nbsp; of&nbsp; essential&nbsp; oils&nbsp; were determined. In seed,&nbsp; the content of water, ash, oil and micro and macroelements were determined.</p><p>Based on the results it could be concluded that, during ripening, the biochemical&nbsp; changes are occurring on paprika fruits. The increase in dry matter content is observ ed along with the changes in pigment and essential oil composition. During the&nbsp; postharvest&nbsp; time, all evaluated parameters indicated that&nbsp; ripening is in progress after the harvest of paprika fruits. Changes in both the&nbsp; pigment and the essential oil content is dependent of a ripening stage.</p>

<p>U okviru disertacije su razvijeni postupci za iskori&scaron;ćenje sporednog produkta prerade paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom vredno&scaron;ću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i hidrofilnih ekstrakata od liofilizovanog tropa paradajza, primenom rastvarača koji su dozvoljeni za upotrebu u prehrambenoj industriji (n-heksana i 95% etanola) i njihova karakterizacija u pogledu sadržaja i sastava fitohemikalija i biolo&scaron;ke aktivnosti in vitro; razvoj formulacija i tehnolo&scaron;kih postupaka za kreiranje gotovih proizvoda sa povećanim sadržajem prehrambenih vlakana i njihova karakterizacija u smislu nutritivnih, reolo&scaron;kih i senzorskih svojstava. Proizvedena su tri proizvoda sa povećanim sadržajem prehrambenih vlakana: kečap od svežeg tropa paradajza, kečap od liofilizovanog tropa paradajza u prahu i marmelada od liofilizovanog tropa paradajza u prahu.<br />Proizvedeni lipofilni i hidrofilni ekstrakti pokazali su sposobnost redukcije jona gvožđa, kao i antiradikalsku aktivnost na DPPH, azot (II)-oksid i superoksid-anjon radikale. Karotenoidi detektovani u lipofilnim ekstraktima (likopen i &beta;-karoten) povezani su sa vi&scaron;om antiradikalskom aktivno&scaron;ću na superoksid-anjon radikal, dok su fenolna jedinjenja detektovana u hidrofilnim ekstraktima (hidroksicinamati, flavonoli i dihidrohalkoni) bila efikasnija u redukciji jona gvožđa. Etanolni ekstrakt tropa paradajza pokazao je inhibitornu aktivnost na angiotenzin-konvertujući enzim pri koncentraciji ekstrakta od 10 mg/ml.<br />Kečap proizveden od svežeg tropa paradajza, kečap proizveden od liofilizata tropa paradajza i marmelada proizvedena od liofilizata tropa paradajza su bili okarakterisani povećanim sadržajem prehrambenih vlakana (preko 3 g na 100 g proizvoda), na osnovu kog mogu da se deklari&scaron;u kao izvor vlakana. Marmelada je proizvedena od liofilizovanog tropa paradajza bez dodatka hidrokoloida, sa 20% manjim sadržajem &scaron;ećera u odnosu na komercijalne proizvode.<br />Reolo&scaron;ka svojstva kečapa proizvedenog od svežeg tropa paradajza su prevashodno zavisila od koncentracije nerastvorljivih čestica. Rezultati senzorske ocene sprovedene uz primenu panela treniranih ocenjivača, ukazuju da su miris na paradajz i aroma paradajza bili najvažniji za jasno razlikovanje kečapa proizvedenog od svežeg tropa paradajza od komercijalnih proizvoda.<br />Kečap i marmelada proizvedeni od liofilizovanog tropa paradajza se, kao reolo&scaron;ki sistemi, mogu opisati modifikovanom frakcionom Kelvin-Voigt-ovom jednačinom kao viskoelastična tela. Ispitivanje model sistema sastavljenih od različitih odnosa liofilizata tropa paradajza i vode tretiranih na temperaturi od 60&deg;C i 100&deg;C ukazalo je da su vrednosti modula elastičnosti (G&rsquo;) zavisile od koncentracije liofilizata tropa i da su G&rsquo; vrednosti niže na 100&deg;C u odnosu na 60&deg;C. Test dopadljivosti kečapa i marmelade od liofilizovanog tropa paradajza, sproveden primenom hedonske skale od 1 do 7, ukazuje da su oba proizvoda prihvaćena od strane potro&scaron;ača (prosečna ocena za ukupnu dopadljivost veća od 4).</p> / <p>This dissertation describes processes for utilization of tomato processing byproduct (tomato pomace) as raw material for value-added food products. Research was conducted in two directions: one is production of lipophilic and hydrophilic tomato pomace extracts using solvents that are allowed for use in the food industry (n-hexane and 95% ethanol) and their characterization in terms of content and composition of phytochemicals and their in vitro biological activity; the other one is development of formulations and technological processes for the creation of tomato pomace based products with increased content of dietary fiber and their characterization in terms of nutritional, rheological and sensory properties. Three products with increased dietary fiber content were produced: ketchup was produced from fresh tomato pomace, and ketchup and jam were produced from lyophilized tomato pomace powder.<br />Produced lipophilic and hydrophilic extracts showed ferric ion reducing ability, as well as DPPH, nitric oxide and superoxide anion radical scavenging activity. Carotenoids detected in lipophilic extracts (lycopene and &beta;-carotene) were correlated with higher superoxide anion radical scavenging activity, while phenolic compounds detected in hydrophilic extracts (hydroxycinnamates, flavonols and dihydrochalcones) were more effective in ferric ion reduction.<br />Ketchup produced from fresh tomato pomace, ketchup produced from lyophilized tomato pomace, and jam produced from lyophilized tomato pomace were characterized by increased content of dietary fiber (more than 3 g per 100 g of product). Jam was produced from the lyophilized tomato pomace without addition of hydrocolloids, with 20% lower sugar content in comparison with commercial products. Rheological properties of ketchup produced from fresh tomato pomace primarily depended on the insoluble particles content. The results of sensory analysis indicate that tomato odor and flavor were the most important for clear separation of ketchup produced from fresh tomato pomace from commercial products.<br />Ketchup and jam produced from lyophilized tomato pomace could be described, as rheological systems, by the application of modified fractional Kelvin-Voigt model as viscoelastic solids. The examination of model systems comprised of different lyophilized tomato pomace:water ratios heat treated at 60&deg;C and 100&deg;C indicated that storage modulus (G&rsquo;) values depended on the concentration of lyophilized tomato pomace and that G&rsquo; values were lower at 100&deg;C than at 60&deg;C. Preference test for ketchup and jam, conducted by application of 7-point hedonic scale, indicated that both products were accepted by the consumers (average score for overall acceptability higher than 4).</p>

<p>Ekstrakcijom heksanom, a zatim 80% etanolom predhodno pripremljenog tropa od<br />IZ odabranih genotipova Bačka, Knjaz, Novosadski niski, O₂, Rutgers i Saint Pierre<br />paradajza, dobijeni su heksanski i etanolni ekstrakti tropa. Sadržaj karotenoida u<br />heksanskim i polifenolnih jedinjenja, flavonoida i askorbinske kiseline u etanolnim<br />ekstraktima određen je spektrofotometrijskim metodama. Identifikacija i<br />kvantifikacija pojedinih karotenoida u heksanskim i polifenolnih jedinjenja u<br />etanolnim ekstraktima tropa paradajza izvedena je HPLC analizom. U ostacima<br />nakon ekstrakcija tropa paradajza određen je sadržaj prehrambenih vlakana.<br />Spektrofotometrijskim testovima određena je antiradikalska aktivnost na DPPH<br />radikale i redukciona sposobnost dobijenih ekstrakata. ESR spektroskopijom<br />ispitan je uticaj etanolnih ekstrakata na reaktivne hidroksil i superoksid anjon<br />radikale. Pored toga, ispitana je i helirajuća sposobnost etanolnih ekstrakata.<br />Antiradikalsko delovanje na DPPH radikale ostataka nakon ekstrakcija tropa<br />paradajza radikale, takođe je utvrđeno. Ispitana je in vitro antiproliferativna<br />aktivnost frakcija ekstrakata, njihovim delovanjem na rast tri histolo&scaron;ki različite<br />humane ćelijske linije: MCF-7 (adenokarcinom dojke), HeLa (epitelni karcinom<br />cerviksa) i MRC-5 (fetalni fibroblastni karcinom pluća). Rezultati ispitivanja<br />hemijskog sastava, antioksidativne i antiproliferativne aktivnosti ekstrakata, kao i<br />ostataka nakon ekstracija tropa odabranih genotipova paradajza ukazuju na<br />mogućnost iskori&scaron;ćenja ovog sporednog proizvoda kao potencijalnog izvora<br />prirodnih antioksidanata, koji bi na&scaron;li primenu u prehrambenoj, farmaceutskoj i<br />kozmetičkoj industriji.</p> / <p>Tomato pomaces obtained from selected tomato genotypes (Bačka, Knjaz, Novosadski niski,<br />O2, Rutgers and Saint Pierre) were extracted sequentially with hexane and 80% ethanol. The<br />content of carotenoids i hexane and total polyphenolics, flavonoids and ascorbic acid in<br />ethanolic extracts was determined by spectrophotometric methods. Identification and<br />quantification of individual carotenoids in hexane and polyphenolics in ethanolic extracts<br />was determined by HPLC analysis. The content of dietary fiber was determined in the<br />residues after extraction of tomato pomaces. The scavenging activity on DPPH radicals and<br />reducing power of the obtained extracts were determined spectrophotometrically. The<br />influence of ethanolic extracts on reactive hydroxyl and superoxide anion radicals was<br />examined by electron spin resonance (ESR) spectroscopy. In addition, the chelating ability of<br />ethanolic extracts was investigated. Scavenging effect on DPPH radicals of the residue after<br />extraction of tomato pomace, has also been established. Antiproliferative activity of<br />investigated extracts was determined in vitro, testing their influence on the growth of three<br />histologically different human cell lines: MCF-7 (breast adenocarcinoma), HeLa (cervix<br />epithelioid carcinoma) and MRC-5 (fetal lung). Based on the results of chemical analysis,<br />significant antioxidant and antiproliferative activity of the tomato waste extracts, as well as<br />residues after extraction showed that tomato waste obtained from different tomato genotypes<br />should be regarded as potential source of natural antioxidants, which can be used for various<br />purposes in the food, pharmaceutical and cosmetic industry.</p>