<p>U ovom radu je obrađen postupak spontane fermentacije tradicionalnog proizvoda, fermentisanog kupusa u glavicama. U prvom delu urađena je karakterizacija domaće tradicionalne populacije Futo&scaron;ki u odnosu na uvozni hibrid Bravo. Na osnovu PCA analize i analize standardnih ocena SS fizičkih, hemijskih i senzorskih paramentara odabrani su uzorci povoljni za proces fermentacije. Proces fermentacje je obavljen na temperaturama 16-18^oC, 18-20^oC i 20-20^oC, i sa razliĉitim koncentracijama soli od 1, 1,5 i 2 %. Analizirani su fizički, hemijski, mikrobiolo&scaron;ki parametri i senzorske osobine kupusa tokom fermentacije. Metodom odzivne povr&scaron;ine sa analizom varijanse (ANOVA) modela odziva za svaki od analiziranih karakteristika i obja&scaron;njeno je koji od parametara procesa temperatura, koncentracija soli i vreme trajanja procesa ima statistiĉki značajan uticaj na formiranje matematiĉkih modela odziva, prikazanih u obliku polinoma drugog reda (SOP). Zaključeno je da Futo&scaron;ki kupus postiţe brţe zavr&scaron;nu taĉku fermentacije u odnosu na hibrid Bravo. Drugi kori&scaron;ćeni tehnolo&scaron;ki postupak u ovom radu je osmotska dehidratacija. Kupus je dehidriran u tri osmotska rastvora (vodeni rastvor natrijum hlorida i saharoze, kombinacija vodenog rastvora natrijum hlorida i saharoze i melase i melasa &scaron;ećerne repe) različitih koncentracija, na tri temperature (20&deg;C, 35&deg;C i 50&deg;C) i pri tri vremena trajanja procesa (1, 3 i 5h). Mereni i računati odzivi procesa osmotske dehidratacije bili su: sadržaj suve materije, gubitak vode, prirast suve materije i indeks efiksanosti procesa. Rezultati ispitivanja pokazuju da povećanje tehnolo&scaron;kih parametara temperature i vremena procesa, kao i koncentracije osmotskih rastvora dovode do intenziviranja prenosa mase u procesu i povećanja vrednosti odzivnih parametara procesa. Takođe, zaključeno je da tokom osmotske dehidratacije u melasi &scaron;ećerne repe dolazi do obogaćivanja kupusa nutritivnim komponentama, naročito kalijumom. Treći segment ovog rada je analiza održivosti osmotski dehidriranog kupusa pakovanog u modiifikovanoj atmosferi dve različite sme&scaron;e gasova N₂ i CO₂. Analizom hemijskih, mikrobiolo&scaron;kih i senzorskih svojstava zaključeno je da ovaj osmotski dehidriran kupus pakovan na navedeni način ima održivost od 90 dana.</p> / <p>This paper describes the process of spontaneous fermentation of traditional product, fermented whole cabbage. In the first part characterization of the local traditional type Futo&scaron;ki cabbage in relation to imported hybrid Bravo was done. Based on the PCA analysis and analysis of the standard score SS physical, chemical and sensory parameters favorable samples for the process of fermentation were selected. The process of fermentation was carried out at three temperatures: 16-18^oC, 18-20^oC and 20-20^oC, and with various concentrations of salt: 1, 1.5 and 2%. The physical, chemical and microbiological parameters, as well as sensory properties of cabbage during fermentation were analyzed. Response surface method with analysis of variance (ANOVA) model response for each of the analyzed characteristics was used and it was explained which of the process parameters (temperature, salt concentration and the duration of the process) had a statistically significant effect on the formation of mathematical models of response, presented in the form of a second order polynomial (SOP). It was concluded that Futo&scaron;ki cabbage faster achieved end point of fermentation as compared to a hybrid Bravo. Another technological method used in this investigation was the osmotic dehydration. Cabbage was dehydrated with three osmotic solutions (an aqueous solution of sodium chloride and sucrose; the combination of an aqueous solution of sodium chloride and sucrose with molasses; sugar beet molasses) of different concentrations, at three temperatures (20&deg;C, 35&deg;C and 50&deg;C) and at three times of the process duration (1, 3, and 5h). The measured and calculated responses of osmotic dehydration process were: dry matter content, water loss, solid gain and the index of efficiency of the process. Test results shown that increase of the technological parameters of temperature and time of process, as well as the concentration of osmotic solutions lead to the intensification of mass transfer in the process and increase values of response parameters of the process. Also, it was concluded that during osmotic dehydration in sugar beet molasses cabbage was enriched with nutritional components, especially potassium. The third segment of this investigation was to analyze the viability of osmotically dehydrated cabbage packaged in modified atmosphere, with two different mixtures of N₂ and CO₂. Analyzing chemical, microbiological and sensory properties it was concluded that the osmotically dehydrated cabbage packaged in this manner has the sustainability of 90 days.</p>

<p>U ovom radu su ispitani hemijski sastav i biolo&scaron;ka aktivnost vrsta&nbsp;<em> Brassica oleracea&nbsp; </em>i<em>&nbsp; Brassica rapa</em>&nbsp; poreklom iz organskog i konvencionalnog sistema proizvodnje. Ispitivanja hemijskog sastava su obuhvatila određivanje volatilnih komponenata primenom headspace GC-MS tehnike, kvalitativnu analizu sokova ispitivanih vrsta pomoću LC-DAD-MS/MS tehnike, kvantifikaciju odabranih fenolnih jedinjenja&nbsp;pomoću LC-MS/MS tehnike i spektrofotometrijsko određivanje sadržaja ukupnih glukozinolata, fenola i flavonoida i sadržaja ukupnih monomernih antocijana. Biolo&scaron;ka aktivnost povrća je ispitana određivanjem antioksidantnog potencijal, antimikrobne i antitumorske aktivnosti sokova. Dobijeni rezultati pokazuju da su glavne volatilne komponente ispitivanih vrsta degradacioni proizvodi masnih kiselina i organosumpornih jedinjenja od kojih neke od identifikovanih komponenata predstavljaju ključne mirisne komponente. Na osnovu njihove distribucije nije bilo moguće utvrditi uticaj sistema proizvodnje na miris i ukus ispitivanih vrsta. Pomoću LC-DAD-MS/MS i LC-MS/MS tehnike je utvrđeno prisustvo primarnih metabolita, slobodnih hidroksibenzoevih i hidroksicimetnih kiselina, derivate hinske kiseline&nbsp;sa hidroksicimetnim kiselinama, glikozida flavonola, biflavonoida, i kumarina u sokovima spitivanih vrsta. Pored toga u svim sokovima subili prisutni kondenzacioni proizvodi degradacionih proizvoda indolnih glukozinolata sa askorbinskom kiselinom-&nbsp; askorbigen i metoksiaskorbigen. U sokovima crvenog kupusa su bili prisutni antocijani. Najveći sadržaj ukupnih glukozinolata je određen u brokoliju, dok je crveni kupus sadržao najveći sadržaj ukupnih fenola ukupnih flavonoida kao i hinske kiseline. Crveni kupus je bio varijetet koji je ispoljio najvi&scaron;i antioksidantni kapacitet u svim primenjenim testovima, brokoli i karfiol su ispoljili najjaču antimikrobnu aktivnost, dok je kelj bio varijetet sa najjačim antitumorskim delovanjem. Na osnovu analize hemijskog sastava i biolo&scaron;ke aktivnosti vrsta <em>B</em>. <span id="cke_bm_177S" style="display: none;">&nbsp;</span><em>oleracea</em><span id="cke_bm_177E" style="display: none;">&nbsp;</span> i&nbsp;<em> B. rapa</em>&nbsp; može se <span id="cke_bm_178E" style="display: none;">&nbsp;</span>zaključiti da u zavisnosti od primenjenog tipa&nbsp;proizvodnje mogu biti pobolj&scaron;ane neke od karakteristika ispitivanih vrsta i da je uticaj sistema proizvodnje značajan za pojedine varijetete, a nikako za celu vrstu. U konačnom obliku može se zaključiti da bi potencijalna kombinacija sokova crvenog kupusa, brokolija, karfiola i kelja mogla ostvariti značajno hemopreventivno i hemoterapeutsko delovanje, ispoljavajući istovremeno antioksidantnu, antimikrobnu i antitumorsku aktivnost.</p> / <p>Chemical composition and biological activity of<em>&nbsp; Brassica oleracea</em>&nbsp; and&nbsp; <em>B. rapa&nbsp;</em> species were investigated in the present work. Investigation of chemical composition&nbsp; encompassed determination of volatile compounds by headspace GC-MS technique, qualitative analysis of juices of investigated vegetables by LC-DAD-MS/MS technique, quantification of selected phenolic compounds by LC-MS/MS technique and spectrophotometric determination of total content of glucosinolates, phenolic compounds and flavonoids and total content of monomeric anthocyanes. Biological activity of vegetables was investigated by determination of antioxidant capacity, antimicrobial and antitumorigenic effect of juices. Obtained results showed that main volatile compounds were degradation products of fatty acids and organo-sulphur compounds among which some of the identified components were the key aroma compounds. Based on their distribution it was not possible to evaluate influence of cropping system on aroma and taste of investigated species. By LC-DAD-MS/MS and LC-MS/MS techniques, it was determined the presence of primary metabolites, freehydroxybenzoic and hydroxycinnamic acids, derivatives of quinic acid and hidroxicinnamic acids, flavonol glucosides, biflavnoids&nbsp; and a cumarin in juices of the investigated species. Furthermore, condensation products of degradation products of indole glucosinolates with ascorbic acid-&nbsp; ascorbigen and metoxiascorbigen were present in all juices. Anthocyanes were present in juices of red cabbage. The highest total content of glucosinolates was determined in broccoli, while red cabbage had the highest total phenolic content, total flavonoid content, as well as content of qunic acid. Red cabbage was a variety that showed the highest antioxidant capacity measured by different assays. Broccoli and cauliflower expressed the highest antimicrobial potential, while Savoy cabbage was a variety with the highest antitumor effect. Investigation of chemical composition and biological activity showed that applied cropping conditions may be useful for improving some of the characteristics of investigated species and significance of cropping system only&nbsp; for particular varieties, but not for the whole species in general. As the conclusion, potential&nbsp; combination of juices of red cabbage, broccoli, cauliflower and Savoy cabbage could be potent chemopreventive and chemotherapeutic agent, expressing simultaneously antioxidant, antimicrobial and antitumor activity.</p>