Search

Proteins represent one of the most concentrated nutrients in legumes and they can be easily used as components in innovative human foods and therefore, have attracted interest of food industry. Legume proteins extractable in dilute salt solutions belong to the globulin family of seed storage proteins and are called legumins (11S), vicilins (7S) and convicilin (15S). The content of water soluble proteins is a critical factor in food quality and production of isolated soybean proteins. The total grain proteins of soybean and pea varieties were determined on Infratec 1241 Grain Analyzer, while the total soluble proteins were analyzed by the HPLC. Proteins extractability (%) was calculated as a ratio of total soluble proteins and total grain proteins on a dry weight basis (DM). On average, soybean varieties contained 40.22% of total grain proteins compared to 22.46% in peas, while the content of total soluble proteins varied from 124.80 mg/gDM to 175.36 mg/gDM in soybeans and from 60.84 mg/gDM to 89.06 mg/gDM in peas. Extractability of soluble proteins varied from 30.74% to 43.16% in soybeans and from 27.05% to 41.26% in peas, which means that the content and extractability of soluble proteins depends on the type and variety of legumes.

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio., Cilj ovoga rada bio je utvrditi utjecaj ekstruzije zamjesa kukuruzne krupice i pšeničnoga brašna obogaćenog Zn i Se, u omjerima 90:10, 80:20, 70:30, 60:40, na tvrdoću, lomljivost, ekspanzijski omjer, nasipnu masu, boju i senzorska svojstva. Ekstruzija je provedena na tri temperaturna profila: 140/170/170 °C, 150/180/180 °C i 160/190/190 °C. Povećanjem udjela pšeničnoga brašna obogaćenog Zn i Se i povećanjem temperature, vrijednosti svih fizikalnih svojstava su se smanjile. Svi uzorci su nakon ekstruzije posvijetlili. Ukupna promjena boje povećava se dodavanjem pšeničnoga brašna obogaćenog Zn i Se. Senzorska svojstva pokazuju bolju ukupnu ocjenu i prihvatljivost uzoraka s nižim postotkom dodanoga pšeničnog brašna u usporedbi s uzorcima s većim udjelima dodanoga pšeničnog brašna.

Sadržaj proteina zrna pšenice je, pored prinosa zrna, najvažnije svojstvo u proizvodnji.Iako nije proteinska kultura, pšenica se smatra značajnim izvorom proteina u prehrani čovjeka jer se konzumira svakodnevno u većim količinama. Cilj istraživanja bio je utvrditi sadržaj proteina u zrnu deset sorata pšenice tijekom višegodišnjeg razdoblja. Poljski pokusi su postavljeni tijekom petogodišnjeg razdoblja (2015.-2019.) na površinama Poljoprivrednog Instituta Osijek po slučajnom bloknom rasporedu u tri ponavljanja. Korištene su sorte Žitarka, Srpanjka, Golubica, Lucija, Alka, Ficko, Renata, Katarina, Felix i OS Olimpija. Temeljem provedenog istraživanja sorte su ostvarile visokih 13, 3 % proteina u zrnu. Provedenom analizom varijance utvrđena su veća odstupanja između sorti (4, 02 %) nego između ispitivanih godina (1, 80 %), dok je najveće odstupanje uočeno u interakciji godina x sorta (6, 20 %).

Field pea (Pisum sativum L.) is one of the most important protein legumes. It is considered one of the four most important cultivated large-seeded pulses. Although grain yield is the most important breeding trait, the focus of the breeding process is also directed at other quantitative traits (yield components). The study of genotypes (breeding lines) in different environments through the analysis of the most significant quantitative properties, as well as the assessment of their interaction values, contributes to the creation of new sources of genetic variability and new genetic material (varieties/hybrids). The study goals were: to evaluate the agronomic value of nine newly created spring breeding lines of fodder pea during two consecutive years (2019 and 2020), to evaluate the stability of yield components and to select the most promising genotypes for further breeding procedure based on the obtained results. The results of the study showed that there are significant differences between the tested genotypes in the tested environments for most of the analysed properties and that the variation of genotypes has the greatest influence within the identified sources of experimental variation. The stability assessment was made by the grouping method according to Francis and Kannenberg, based on which the values of the genotypes L – OSMBK 1, L – OSMBK 3 for grain/plant yield L – OSMBK 1, L – OSMBK 8, L – OSMBK 3, L – OSMBK 9 for 1000 seed weight and L - OSMBK 9 for the plant height were in group I, which is characterized by high values and a small coefficient of variation of properties and represents the most stable and most promising breeding genotypes.

Zbornik sadrži 5 preglednih radova, 6 izvornih znanstvenih radova i 3 stručna rada predstavljena na 13. međunarodnom znanstveno-stručnom skupu HRANOM DO ZDRAVLJA, organiziranog u sljedećim sekcijama: Prehrana, Funkcionalna hrana i dodaci prehrani, Sigurnost hrane i Analiza hrane. Proceedings contains 5 review papers, 6 original scientific papers, and 3 professional papers presented at 13th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Functional Food and Dietary Supplements, Food Safety and Food Analysis.

Heat wave, as a result of climate change, is an increasingly common phenomenon in eastern Croatia. During the early summer of 2021, eastern Slavonia experienced a severe heat wave with maximal daily temperature peak at 38.9°C. Here, we report impact of heatwave on plant antioxidative status after unfavorable conditions and consequently on green mass yield (GMY) of 12 red clover cultivars or breeding populations of different origin and therefore, different tolerance to heat. Canadian cultivars Ottawa and RAM converged with the lowest water content (WC) and the highest polyphenols which indicates that polyphenols played a leading role in the stress response of those cultivars. Heat wave response of cultivar OS MARIS was arranged by activation of enzymes guaiacol peroxidase (GPOD) and polyphenol oxidase (PPO). Heat wave activated both enzymatic and non-enzymatic response mechanisms and ultimately influenced GMY. Principal component analysis (PCA) grouped Croatian cultivar OS VIVA and OPCDs in the same quadrant with GMY indicating that heat the least influenced GMY in those cultivars and therefore sort out them as potential source of tolerance to stressful conditions.

Red clover is a perennial forage crop rich in isoflavones, the bioactive compounds with a positive effect on human and animal health. The aim of the research was to determine a variation in the isoflavone contents in the Croatian red clover collection and to identify the most promising materials to be used in the breeding program for the development of new cultivars for specific purposes. Leaf samples of 29 red clover cultivars/populations (two cultivars, twenty breeding populations, and seven local populations) were collected in a full flowering stage, and the identification and quantification of isoflavones was performed using the HPLC analysis. The most common isoflavones in the red clover cultivars/populations were formononetin and biochanin A. A significant variation among the cultivars/populations in the total and individual isoflavone content was determined. The populations with very high and low contents of both the total and of the individual isoflavones were identified to be used for the breeding purposes in order to develop new forage cultivars, or for specific goals in the pharmaceutical industry.

It is well established that bread-making quality of wheat is mostly related to the gluten proteins composition and quantity and at the same time, some of these proteins are responsible for human health problems. The wheat gluten proteins are classified according to electrophoretic mobility into monomeric gliadins (GLI) (α-, γ- and ω-) and polymeric glutenins (GLU) (HMW-GS and LMW-GS). Six common wheat cultivars grown at the Agricultural Institute Osijek were subdivided into two groups (historical and modern ones, released before and after the late 60s) and evaluated during two consecutive years. On average, the similar protein and wet gluten content were found between historical and modern cultivars (14.3% vs. 14.2% and 27.0 % and 26.5%, respectively), while significant differences were found for gluten index (84 vs. 92) and sedimentation values (27 cm3 vs. 36 cm3) as good indicators of gluten strength. Considering gluten proteins a decrease in expression of α-GLI (27.1% vs. 28.8%) and γ-GLI (15.7% vs. 18.7%) as major trigger of coeliac disease was observed in modern cultivars, while ω-GLI with highly immunogenic potential (6.7% vs. 5.6%) was increased. The obtained better technological properties of modern cultivars were correlated with an increase of glutenins sub-fractions HMW-GS (10.6% vs 9.4%) and LMW-GS (22.9% vs. 19.1%) and consequently reducing the GLI/GLU ratio (1.48 vs 1.90).

Drought stress is one of the most important abiotic factors which negatively affects on many metabolic processes in plants and yield. It is very important the ability of tolerant plants to defend against oxidative stress as part of drought stress. In this study the biochemical and physiological responses of three apple cultivars ('Golden Delicious Reinders' as commercial cultivar and 'Crvenka' and 'Dugara' as old cultivars) under drought stress were evaluated. Selected cultivars were grown in the greenhouse, in pots, filled with soil. Oxidative stress responses were compared in leaf samples of experimental plants (without irrigation) and control plants for 12 days. Proline, hydrogen peroxide (H2O2) content, malondialdehyde (MDA), phenolic content, photosynthetic performance (PIabs), maximum quantum yield of PS II (Fv/Fm), chlorophyll and dry matter (DW) content were determined. After 12 days of experiment the 'Golden Delicious Reinders' showed the highest decrease of PIABS (1.95), Fv/Fm (0.77) and chlorophyll content (4.25 mg/g FW). Also, it showed the highest proline (1.69 µmol/g FW), peroxide (5.64 µmol/g FW), phenols (25.88 mg GAE/g FW), dry matter (47.70 %) content and highest level of lipid peroxidation rate (15.19 nmol/g FW) compared to 'Crvenka' and 'Dugara'. Thus, it can be concluded that old cultivars 'Crvenka' and 'Dugara' have better adaptability to drought than 'Golden Delicious Reinders' cultivar.

Lucerna je bogat izvor fitoestrogena, od kojih je najzanimljiviji kumestrol zbog snažnog estrogenog djelovanja i mogućeg utjecaja na reproduktivnu sposobnost domaćih životinja. Cilj istraživanja bio je utvrditi variranje sadržaja kumestrola kod populacija lucerne kao početnog screeninga naše oplemenjivačke strategije te izbora potencijalnih materijala i stvaranja novih modernih sorti za posebne namjene. Tijekom dvogodišnjeg razdoblja (2014., 2015.) kod ukupno 50 materijala lucerne procjenjivana je agronomska vrijednost u oplemenjivačkom rasadniku zasnovanom na selekcijskom polju Poljoprivrednog instituta Osijek. Rasadnik lucerne postavljen je po shemi RCBD-a u 4 ponavljanja, a osnovna parcela sastojala se od 52 pojedinačne biljke posijane u kućice (50 x 40 cm). Za ovo istraživanje izabrano je 12 populacija lucerne na osnovi ostvarenog visokog prinosa krmne i dobre perzistentnosti. U srpnju 2016. godine u vegetativnoj fazi biljaka puno pupanje – početak cvjetanja prikupljeni su prosječni uzorci lista (oko 100 g) sa 10 slučajno izabranih biljaka svake populacije lucerne iz dva ponavljanja. Iz liofiliziranih i samljevenih listova lucerne, kumestrol je ekstrahiran uz primjenu zakiseljenog metanola kao organskog otapala. Svaki uzorak je ekstrahiran i analiziran u dva ponavljanja. Za detekciju i kvantifikaciju kumestrola korišten je RP-HPLC (Perkin Elmer LC 200 Chromatograph) sustav s DAD detektorom (λ=260 nm) i RP-C18 kolonom (Nova-Pak, 4 μm, 3.9 x 150 mm). Analizom varijance (ANOVA) utvrđene su statistički opravdane razlike u sadržaju kumestrola između proučavanih oplemenjivačkih populacija lucerne. Koeficijent varijacije analiziranog svojstva iznosio je 2, 38 %. Variranje sadržaja kumestrola se kretalo od 82, 18 mg/kg ST do 619, 53 mg/ kg ST (suha tvar), a prosječan sadržaj kumestrola svih promatranih populacija lucerne iznosio je 435, 67 mg/kg ST. Dvije populacije ostvarile su značajno niži sadržaj kumestrola u ST u odnosu na ostale promatrane u ovom istraživanju te predstavljaju odličan oplemenjivački izvor za razvoj novih modernih sorti za posebne namjene.

Iločka sour cherry is regional domesticated landrace grown in eastern Croatia. Landraces are characterized by significant phenotypic variability because of propagation by root suckers. The present study was undertaken to assess some physical and chemical traits of Iločka sour cherry fruits collected from originated accessions during 2015 and 2016 harvest season. The fruit of seven Iločka sour cherry accessions (IV), altogether with Oblačinska, Erdi Botermo and Rexelle, were analysed for their main physical and chemical attributes. Principal component analysis (PCA) successfully differentiated investigated genotypes correlating IV accessions with soluble solids content, total anthocyanin content, total sugars, glucose, fructose and sorbitol, Oblačinska with colour parameters, Erdi Botermo with fruit weight, whereas Rexelle correlated with titrable acidity and sucrose. Among IV accessions, IV1 stands out with high soluble solids content (20.4°Brix), soluble solids content/titrable acidity ratio (17.2), total polyphenol content (7.34 mgGAE/gFW) and total anthocyanin content (2.45 mgCGE/gFW) therefore IV1 is excellent candidate for commercialization for both, fresh consumption and processing markets, as well as for planting in amateur orchards. Further investigation of main biological and pomo-technological properties of selected IV accessions in parallel trials with standard sour cherry cultivars should be conducted.

Grain protein composition and content are crucial for wheat baking quality. It is common practice to use late nitrogen (N) application to increase grain protein content (P) of wheat. Whole flours of 8 wheat cultivars were characterised by the quantitative determination of total P and their main groups (albumins and globulins - AG, gliadins – GLI, and glutenins - GLU) using NIT (Infratec 1241) and HPLC procedures. The cultivars were grown at the Agricultural Institute Osijek during two seasons, at two levels of nitrogen (N) fertilisation. The total amount of the applied N was 77 kg ha-1 and 177 kg ha-1 of N, without and with top-dressing, in the 2017 season, and 102 kg ha -1 and 202 kg ha-1 of N in the 2018 season, respectively. On average, the P content under N supply was increased by 15.5% in 2017 and by 13.3% in 2018 (12.0% vs. 13.9% and 12.3% vs. 13.9, respectively). The proportion of AG in 2017 was increased in comparison to 2018. The GLI consistently increased in both years, unlike the GLU that decreased. On average, a significant increase in total P resulted in an increase in the GLI/GLU ratio (1.33 vs. 1.53) due to increased monomeric GLI synthesis after N fertilization. The extent of the N’s effects on proteins was strongly dependent on cultivars.

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value.

Wheat (Triticum aestivium L.) is one of the most widely grown crops in the world, with production of 772 million tonnes on 219 million hectares in 2017, providing in average 20% of the total calories in human consumption. Estimated population growth of up to 9 billion people by 2050 clearly demands further wheat production increase. Contrary to these needs, especially in the past few decades, we all have been witnessing increasingly frequent deviations in weather patterns which threaten not only agricultural production but also many other aspects of modern life, and signal that the Earths climate is changing. It seems inevitably that next, in fact already ongoing, long term humanity challenge will be facing with progressive climate changes in order to ensure sufficient food supply. The most direct solution to these challenges in wheat case will be to increase productivity through the adoption of cultivars with improved genetic potential as well as improved response against diverse abiotic and biotic stressors. Wheat yield increase in the past 70 years was driven mainly by new improved cultivars coupled with enhanced agrotechnical measures (fertilizers, pesticides, soil tillage). Nowadays, even greater responsibility has been placed on breeders to create cultivars which will be able to deal with rapidly changing environment. Implementation of integrative and interdisciplinary breeding approach will be necessary to successfully address this issue on both regional and global level. An overview of main breeding objectives, efforts, issues, results and prospects in the Agricultural Institute Osijek wheat breeding programme regarding climate changes are going to be presented.

Stvaranje kultivara pšenice visoke rodnosti i visokog udjela proteina može biti vrlo zahtjevno jer su ova dva svojstva u obrnutoj korelaciji. Primjena folijarne gnojidbe ureom u kasnijim fazama rasta pšenice najučinkovitija je metoda povećanja proteina. Cilj rada bio je procijeniti utjecaj N gnojidbe na količinu i distribuciju proteina pšenice. U radu je analizirano 12 kultivara pšenice uzgojenih na Poljoprivrednom institutu Osijek tijekom vegetacijske sezone 2016./2017. uz primjenu standardne (115 kgN ha-1) i dodatne folijarne gnojidbe s 15 % ureom (12. svibnja 2017.). U cjelovitom zrnu ukupni proteini analizirani su na Infratec 1241 uređaju a proteinske frakcije RP-HPLC metodom. U prosjeku, dodatna folijarna gnojidba ureom povećala je udio proteina za 25, 3 % (10, 3 % standardna gnojidba i 12, 9 % urea), dok je količina topljivih albumina i globulina porasla za 14, 5 %, glijadina (GLI) za 33, 2 % i glutenina (GLU) za 15, 6 %. Reakcije kultivara na folijarnu gnojidbu su specifične. Najveće povećanje ukupnih proteina zabilježeno je kod kultivara 'Renata', 'Katarina', 'Felix' i 'Galloper'. Značajno povećenje ukupnih proteina rezultiralo je najvećim povećanjem GLU/ GLU omjera uslijed povećane sinteze monomernih GLI nakon gnojidbe ureom.

Grain samples of two hull-less barley varieties created at the Agricultural Institute Osijek were roller-milled using Bühler MLU 202 laboratory milling equipment. The mill uses a six-roll system to make refined flour fractions, consisting of three break (B1-B3) and three reduction (C1-C3) passages. Six flour fractions were obtained along with the shorts and bran fractions. Individual fraction milling yields were determined as the proportion (%) of the total products the milling recovered. Six flour fractions were combined to create a straight-run flour (B1+B2+B3+C1+C2+C3) yield, and it varied from 31-34%, with higher yield observed for the Osvit variety. The shorts fraction yield (52%) was higher for the Mandatar than for the Osvit (48%) variety, while there was no difference in the bran fraction yield (16%) determined between these two hull-less barleys. The ash content for white flour fractions ranged from 0.82% to 1.33%, with a noticed decrease in ash content from B1 to B3 and from C1 to C3. The reduction flour streams contained higher protein content than the break flour streams, with bran fractions having the highest protein content (>17%). When comparing straight-run flour streams, the highest starch content was found in the third break B3 flour fractions (81-82%) and the lowest in the second reduction C2 flour fractions (73-75%). Generally, flours derived from break rolls had lower ash, protein, and fat contents, and higher starch content than reduction rolls flours.

Wheat production worldwide is affected mainly with weather conditions and soil fertility where soil acidity represent very common problem. The aim of this study was to evaluate the effect of liming with hydrated lime on winter wheat yield, some yield components (ear number per m2, 1000 grain weight), hectolitre mass and quality (protein, starch and wet gluten content and sedimentation value) three years after lime application. Field trial was set up by RCBD in four treatments: control (0 t ha-1), 3.5 t ha-1, 7.0 t ha-1 and 14.0 t ha-1 of hydrated lime. Vegetation season 2013/2014 was specific for winter wheat growing due to exceptionally mild winter and high amount of rainfall in the spring time, when flooding occurred. Average grain yield was relatively low (5.65 t ha-1) regarding to genetic potential. However, effect of liming was significant for yield, yield parameters and grain quality. Generally, yield, ear number per m2, protein content, wet gluten content and sedimentation value were significantly higher on the treatments with higher lime doses.

The development of modern fruit planting in the second half of the 20th century contributed to the large changes in the apple assortments. Sensory and nutritional values of the traditional varieties are often better than in modern ones. Several traditional apple varieties were compared with two modern varieties regard their pomological and chemical characteristics. The traditional variety Ilinjača had the lowest pH and total soluble solids, but the highest total acids (3.11, 10°Brix and 1.44 gMA/100g, respectively). Dry matter and total soluble solids were the higest in the traditional variety Lijepocvjetka (16.47% and 14.54°Brix, respectively), while the highest firmness (12.44 kg/cm3) had traditional variety Adamova zvijezda. The higest value of juice pH and the lowest values of firmness and total acids were found in modern varieties (4.26, 4.00 kg/cm3 and 0.16 gMA/100 g, respectively). Total polyphenols content varied from 0.318 to 1.051 mgGAE/gFW in the traditional varieties Ivanlija and Ilinjača, respectively. Total flavonoids varied from 0.196 to 0.709 mgCE/gFW in the traditional varieties Ivanlija and Ilinjača as well as polyphenols. Modern varieties Idared and Golden delicious ®Reinders had low total polyphenol and flavonoid content as found in traditional variety Ivanlija. Fructose were predominant sugar in apple fruits (4.38-6.67%) and total sugars content varied from 7.21 to 11.99%.

β-Glucans are described as non-starch polysaccharides, characterized by (1→3), (1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely wanted because of their bioactive and medicinal properties. Since β-glucans comprise soluble fibres that have the ability to lower cholesterol, regulate blood sugar, reduce the risk of heart disease and colon cancer. Especially desirable are (1,3)-β-D-glucans because they act as immunomodulatory agents. The aim of this paper was to determine the mass fraction of β-glucans and the ratio of total and soluble β-glucans in barley and malt in domestic hulless barley varieties. Hulless barley is an accesible and cheap source of β-glucans. Four different domestic varieties of hulless barley obtained from the Agricultural Institute Osijek were examined. The results indicate that all tested varieties have higher β-glucans content than standard winter and spring varietes. Variety Matko showed close relation to the EFSA (European Food Safety Authority) recommendations of 750 mg of soluble β-glucans per serving.

Ferulic acid is the most abundant phenolic acid in cereals (70-90% of total phenolic compounds). The outer layers of grain have been shown to contain much higher levels of ferulic acid than endosperm. The aim of this study was to determine the effect of the extrusion process with different temperature in teh die section (90, 100 and 110 °C), and the moisture content (25, 30 and 35%) on total phenols and ferulic acid on wheat and hulless barley flour (56.21 µg/gDW), while the total phenolic content was more similar in both flours (752 and 779 µg GAE/ gDW, respectively). In extruded wheat flours a slight decrease of ferulic acid was noticed compared to the non-extruded flour. On the other hand, in hulless barley flours ferulic acid content was significantly increased after the extrusion process. The extrusion had a negative effect on the total phenolic content and this negative effect was the lowest in the extruded samples with the moisture content of 25%, both of wheat and barley flours (426 and 449 µg GAE/ gDW, respectively).

Malting is the process in which barley and other cereal grains are converted into malt under controlled conditions. It begins with hydration of the grain during which the absorbed water activates the enzymes naturally present in the grain and stimulates the creation of new ones. At this phase grain is prepared to germinate and germ and rootlets are developing. The liberated and activated enzymes are controlling diverse biochemical changes that will result in modification of the barley grain itself. Endosperm modification refers to structural changes and enzyme degradations of the protein and carbohydrate reserves as well as structural cell wall constituents. Good modification requires certain barley characteristics and laboratory processing parameters to be fulfilled to produce the quality malt. In this work winter and spring type barley varieties were subjected to malting process in order to analyse their overall endosperm modification indicators. Barley grains were collected from the field trials conducted at the Agricultural Institute Osijek during three years. Malting characteristics indicated existing variability in grain modification patterns during malting between winter and spring barley varieties. These differences were evident from results of malt extract content, friability, extract difference between fine and coarse ground malt, and viscosity.

U Republici Hrvatskoj nema tradicije uzgoja golozrnog ječma te nije prepoznata i iskorištena mogućnost veće namjenske upotrebe ječma u prehrambenoj industriji. Golozrni ječam može se koristiti bez dodatne obrade (brušenja) nakon žetve i ima mogućnost veće primjene, naročito u prehrani ljudi. Provedeni su mikropokusi na lokacijama Požega i Osijek te proizvodni pokusi kod proizvođača na OPG-ovima sa sortama i linijama golozrnog ječma Poljoprivrednog instituta Osijek. Vrednovanje sorti golozrnog ječma u projektu provedeno je na temelju kriterija visine i stabilnosti uroda zrna te parametara prehrambene kvalitete ječma prema fizikalnim kvalitativnim pokazateljima zrna (prisutnost/odsutnost pljevica, boja aleurona, masa zrna, hektolitarska masa zrna, tvrdoća, učešće zrna po pojedinim frakcijama, hranidbena vrijednost…) i prema kemijskom sastavu zrna (škrob, neškrobni polisaharidi, vlakna (NDF, ADF, ADL), proteini, masti, pepeo. U projektu je provedeno i istraživanje slada, kakvoće brašna, mješavina brašna žitarica, reološka istraživanja i kolorimetrijsko ispitivanje kruhova. U projektu je proizvedeno i testirano nekoliko različitih frakcija brašna dobivenih od golozrnog ječma pomoću opreme rabljene u standardnim mlinovima (Mali mlin, Koška) te laboratorijskom Brabender mlinu, s ciljem procjene reoloških svojstava i performansi kruhova od različitih frakcija brašna. Istraživana su četiri tipa brašna (T-550, T-850, T-1100 i integralno). Tijesto i kruhovi pravljeni su od ječmenog brašna u različitim omjerima (20, 30, 40 i 50 %) spram pšeničnog brašna. Rezultati testnog pečenja kruha pokazali su da se sukcesivnim povećanjem udjela ječmenog brašna smanjuje volumen vekne kao i visina kruha. Boja kruha mijenjala se ovisno o udjelu dodanog ječmenog brašna, pa je tako kruh s 50 % ječmenog brašna najtamniji od ispitivanih uzoraka. Dodatkom većih udjela ječmenog brašna u kruh povećavao se udio β-glukana, što znači da takav kruh sadrži veći udio prehrambenih vlakana i da je nutritivno vrjedniji. U okviru projekta istraživala se mogućnost primjene golozrnog ječma u proizvodnji ekspandiranih „snack“ proizvoda. Navedena istraživanja provodila su se s ciljem razvoja funkcionalnih ekstrudiranih proizvoda s dodatkom golozrnog ječma. Izvršeno je mikroslađenje genotipova golozrnog ozimog ječma, te su provedene i analize kakvoće brašna i slada. U tome pogledu analizirani su genotipovi (sorte i linije) golozrnog ječma na ukupne karakteristike zrna, udio β-glukana, količinu ukupnih fenola i antioksidativnu aktivnost. Uzorci zrna ječma su i mikroslađeni da bi se utvrdio utjecaj procesa slađenja na ukupne fenole. Na projektu je provedena proizvodnja te analiza sjemenske proizvodnje sorti i linija golozrnog ječma, klijavosti, energije klijanja i održanja genetske čistoće sorti golozrnog ječma u proizvodnji.

Whole grains are rich sources of fiber, proteins, vitamins, minerals and phytochemicals (carotenoids, tocopherols, tocotrienols, phenolic acid, phytic acid, phytosterols and flavonoids) that may contribute to its antioxidant capacity. Twelve wheat cultivars (Triticum aestivum L.) of the Agricultural Institute Osijek were grown during the season 2016/2017 at standard N fertilization (115 kg N/ha) and additional foliar fertilization with 15% urea. In whole grain protein content (P) was measured by NIT analyzer Infratec 1241, while total phenolic content (TPC) was determined with the Folin-Ciocalteu Reagent that in the reaction with phenols reduces to a blue coloured oxide. The intensity of the resulting colour was measured in a spectrophotometer at 765 nm. Protein content under additional N supply was increased on average by 25.28%, while TPC was decreased by 7.23%. The response of cultivars to additional N fertilization is specific, so the largest increase in P had cultivars Katarina, Renata and Galloper, while the largest decrease in TPC had cultivars El Nino, Silvija and Kraljica.

U radu je analizirano šest kultivara pšenice uzgojenih na POljoprivrednom institutu Osijek tijekom 2 vegetacijske sezone 2014./2015. i 2015./2016. Udio proteina u obje se godine nije značajno razlikovao (13, 4 i 13, 3%). U 2015. zabilježena je veća moć upijanja vode (58, 0%) u odnosu na 2016. (56, 02%) te su se kultivari u obje godine u prosjeku svrstali u A2 grupu kvalitete. Općenito, prema reološkim pokazateljima, u 2015. zabilježena je bolja pecivna kakvoća. Što se tiče analiziranih proteinskih frakcija RP-HPLC metodom, kultivari su u prosjeku 2015. ostvarili veći udio AG, ukupnih GLU, te HMW i LMW gluteninskih podjedinica, odnosno manji udio GLI što je značajno pozitivno utjecalo na smanjenje GLI/GLU omjera. U prosjeku su kultivari Kraljica (14, 2%) i Olimpija (15, 0%) ostvarile najveći udio ukupnih proteina vrlo dobre kakvoće obzirom na postignuta reološka svojstva tijesta i udio vrlo važnih polimernih GLU (34, 0% i 35, 0%) i HMW podjedinica (10, 2% i 10, 0%). Ovaj rad je djelomično financiran od strane Hrvatske Zaklade za Znanost.

The large portion of everyday consuming foods has in its base products made from different cereals. Cereal grains can be processed into various baked products, pasta, noodles, pies, biscuits, cookies and breakfast cereals. For well-balanced diet cereals and pseudo-cereals offer many desirable nutritive ingredients like proteins, dietary fibres and oligosaccharides, vitamins and minerals. Other phytochemical components include phenolic acids, flavonoids, phytic acid, tocopherols and tocotrienols, which provide health benefits due to its antioxidant activity. In this study we evaluated milling products of different cereals for their chemical composition, β-glucans, total phenolic content and antioxidant activity, as determined by the DPPH radical scavenging method. The results showed considerable differences in chemical composition between analyzed grain meals. Pseudo-cereal buckwheat and hull-less barley accumulated the highest amounts of protein (17.55% and 14.29%, respectively), and lowest protein content was measured in rye flour (6.16%). In addition, the wholegrain flour of buckwheat contained the highest total phenolic content (2.45 mgGAE/g d.w.) and DPPH radical scavenging activity (89.07% inhibition) when compared to other cereal grains. Among analyzed wholegrain and flour samples the highest content of β-glucans was found in hull-less barley (5.54%) and lowest in buckwheat and corn flour (0.12% and 0.15%, respectively).

Soja je najzastupljenija i najbitnija leguminoza koja se proizvodi zbog visokog sadržaja ulja i bjelančevina u zrnu. Cilj istraživanja bio je ustanoviti utjecaj gnojidbe različitim količinama dušika i fosfora te primjene mikrobiološkog preparata na sadržaj ulja i bjelančevina. Najveći sadržaj ulja iznosio je 22, 55 %, a najveći sadržaj bjelančevina 38, 38 %. Statistički značajne razlike između tretmana utvrđene su za sadržaj bjelančevina. Mikrobiološki preparat povećao je sadržaj bjelančevina u prosjeku za 0, 6 %. Utvrđena je negativna korelacija (r = -0.8399) promatranih parametara. Iznadprosječne vrijednosti ostvarene su na tretmanu sa smanjenom gnojidbom dušika.

Cereal grains are basic raw material in preparing bread, pasta, noodles, cakes and other bakery products around the world. Besides providing starch and energy, cereal based foods represent a good source of dietary fibres, vitamins, minerals and trace elements. Studies have reported a significant contribution of barley consumption to human health due to phytochemicals that play important roles in preventing the development of chronic diseases [1]. Bioactive substances with immune stimulating and health maintaining potentials present in barley include fibres, especially β-glucan, vitamins and other phytochemicals such as phenolic acids, flavonoids, lignans, vitamin E (tocols), sterols, and folates [2]. Whole meal barley flour, as nutritionally beneficial constituent, can be used as supplement to wheat flour in traditional recipes of bakery products. Incorporation of barley flour leads to dark grey colour of bread and this could be one of the obstacles when using barley in food products. According to consumers’ preferences, colour and appearance are the main quality attributes when it comes to consumption of cereal food products [3]. In this study, the colour of the whole grain flour samples prepared from different barley varieties was evaluated. Colours of barley flours were recorded using the CIE L* a* b* scale. The colour of hulless barley flours was lighter and less yellow than whole meal flours obtained from hulled winter and spring barley and from wheat flour. Hulless barley varieties GZ-186 (89.12) and Osk.7.25/1-13 (88.99) presented highest L* values, while wheat variety Leuta had the lowest L* value (79.47). Value a* indicates the point on the red/green coordinate, going from green (-a*) towards red (+a*). Hulless (-0.49), winter (-0.38) and spring (-0.18) barley flours presented negative greener a* value, while wheat flours had in average positive redder (0.75) a* value.

Pšenica (Triticum aestivum L.), uz ječam, je uobičajena kultura koja se koristi u industriji pivarstva. Mnogi ljudi vole pšenično pivo zbog posebnog okusa koji nema jak intezitet kao u ječma. Međutim, mikotoksini u sladu pšenice nisu dobro istraženi. Problem je porast koncentracije ili transformacije tijekom postupka proizvodnje piva, a onečišćenje može smanjiti kvalitetu slada. Općenito, jedno od glavnih pitanja sigurnosti hrane za usjeve je onečišćenje mikotoksinima Fusarium vrstama. Mikotoksini mogu dovesti do različitih zdravstvenih problema, a jedno od glavnih ograničenja u procjeni rizika je nedostatak razumijevanja razvoja mikotoksina i transformacije tijekom procesa slađenja. U prethodnim istraživanjima dokazano je da su Fusarium toksini prešli u pivo, ako su prethodno bili prisutni u ječmu koji se koristio za proizvodnju ili ako je došlo do pojave Fusarium vrsta tijekom slađenja. U našem istraživanju istraženi su učinci Fusarium vrsta na proizvodnju različitih mikotoksina u zrnu i slada nakon Fusarium inokulacije. Analiza mikotoksina uzoraka pšenice pomoću LC-MS/MS pokazala je da su dominantni mikotoksini deoksinivalenol (DON), 3-acetil deoksinivalenol (3-ADON) i nivalenol (NIV). DON je smanjen tijekom procesa slađenja, dok je 3-ADON povećan u sladu u odnosu na zrno. T-2 i HT-2 toksini pojavili su se zajedno i pronađeni su u malom broju samo u prirodno zaraženim uzorcima. Zearelenon (ZEN) je mikotoksin koji se pojavio samo u pšeničnom sladu kao posljedica onečišćenja slada. Ovi podaci upućuju na to da Fusarium vrste koje zagađuju materijal zrna mogu imati ogroman utjecaj na mikotoksine u sladu. Također njihova koncentracija može rasti tijekom slađenja, iako je to teško predvidjeti i bit će istraživano i nadalje.

Alfalfa and red clover are the most popular perennial forage legumes and rich sources of high nutritional voluminous forage for livestock feed. Today, due to low level and insufficient production of plant proteins for both animal and human nutrition, in most EU countries the improvement of the quality of legumes is one of the strategic goals of numerous breeding programs. The aim of the study was to determine the variation of protein content (PC) and neutral and acid detergent fiber (NDF, ADF) in 47 alfalfa (A) and red clover (RC) cultivars/populations, to estimate relative feed value (RFV) and to recognize desirable superior materials for further improvement of quality properties. Samples of the green mass of each population/cultivar were taken in the second cut of the second growth season (2016) from three repetitions of an established field experiment at the Agricultural Institute Osijek. The chemical analysis was performed according to standard protocol (FOSS Tecator Kjeltec 2300 and FOSS Tecator FiberCup 2021/2023). Significant differences (p=0.01) between populations/cultivars were found for all observed traits. The variation ranged from 21.2-23.1% (A) and 18.5-21.8% (RC) for PC, 38.2-44.6% (A) and 40.4-47% (RC) for NDF and 28.4-32.7% (A) and 24.6-31.5% (RC) for ADF. In both plant species RFV ranged from 129.9 to 161.3, which, according to the quality standards for forage legumes, is classified as a category of high quality to excellent fodder. Several superior populations were identified and will be used to further improve the nutritional value of forage crops.

β-glucans are described as non-starch polysaccharides, characterized by (1→3), (1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely wanted because of their bioactive and medicinal properties. Since β-glucans comprize soluble fibres that have the ability to lower cholesterol, regulate blood sugar, reduce the risk of heart disease and colon cancer. Especially desirable are (1, 3)-β- D-glucans because they act as immunomodulatory agents. The aim of this paper was to determine the mass fraction of β-glucans and the ratio of total and soluble β-glucans in barley and malt in domestic hulles barley varieties. Hulles barley is an accesible and cheap source of β- glucans. Four different domestic varieties of hulles barley obtained from the Agricultural Institute Osijek were examined. The results indicate that all tested varieties have higher β-glucans content than standard winter and spring varietes. Variety Matko showed close relation to the EFSA (European Food Safety Authority) recommendations of 750 mg of soluble β-glucans per serving.

Wheat flours, Kraljica and Olimpija, and hulless barley flours, Mandatar and Osvit, were extruded in a single screw extruder at 25, 30 and 35% moisture level and extrusion die head temperature of 90, 100 and 110 °C. The effects of extrusion conditions on water absorption (WAI) and solubility (WSI) indices, and colour parameters were determined. The extrusion process significantly increased water absorption of flours , with the highest values of WAI obtained at higher moisture content and higher die head temperature. The higher moisture content led to the hgiher values of WSI for both wheats with the highest values obtained at 35% moisture content and 110 °C. Both barley extruded flours showed minor decreases in WSI compared to the native flours, with higher WSI values for the higher moisture content. All colour parameters were significantly affected by the extrusion process. The total colour change parameter (∆E) had the lowest values for flours extruded at lowest moisture content. The results suggest that extrusion of wheat and barley flours allows modifying flour features and might be an alternative to obtain flours with different functionality, depending on the extrusion conditions.

Biotic stress leads to the formation of ROS which can harm the plants. Due to that plants have evolved an antioxidant defense system that includes non-enzymatic compounds, like ascorbate, glutathione, tocopherol, carotenoids, flavonoids and enzymes such as superoxide dismutase (SOD), catalase (CAT), guaiacol peroxidase (POD), ascorbate peroxidase (APX) and polyphenol oxidase (PPO). Six winter wheat varieties, representing commercial Croatian wheat classes with different intrinsic qualities, were subjected to Fusarium Head Blight (FHB) stress. Sampling was done at the 14th day of the FHB stress when the first symptoms occurred. Antioxidant properties of both treatments (control and FHB) were investigated to document the effect of FHB resistance to protein components (albumins, gliadins, ω-, α-, γ- gliadins, glutenins, HMW-GS and LMW-GS) which were detected by RP-HPLC method. The plants of all six varieties under test showed less or no symptoms of FHB till the 14th day of the FHB stress, when two wheat varieties progressively enlarged symptoms up to 90% till 26th dai (days after inoculation) and due to that they were characterized as FHB-susceptible. Very low FHB severity was obtained by 'Kraljica', 'Olimpija' and 'Vulkan' (20% symptoms at 26th dai), while 'Sana' showed moderate susceptibility (35%). The decline in CAT activity was in correlation with the increase of H2O2 in more resistant varieties ('Olimpija' and 'Vulkan'). The activity of APX increased with the appearance of symptoms in 'Kraljica', 'Golubica', 'Bc Anica', while the activity of APX declined in 'Olimpija' in FHB treatment in comparison to control. However, there was significant increase in FHB treatment in comparison to control, in respect to phenols, POD and H2O2 for all varieties, except for POD in 'Sana' and H2O2 in 'Golubica'. Varieties 'Golubica' and 'Vulkan' exhibited higher PPO activity in FHB treatment in comparison to control despite the presence of enlarged phenol content in FHB treatment in all varieties. The accumulation of MDA content was higher in two susceptible varieties than in tolerant varieties, with one exception. After harvest, gliadin level in FHB treatment in comparison to control increased in four varieties ('Kraljica', 'Sana', 'Golubica', 'Anica'). There was a significant effect of FHB on percentage of glutenins showing a respective reduction in comparison to control of 5%, 20% and 16% of 'Kraljica', 'Golubica' and' Bc Anica', respectively, while HMW subunits decreased in those three varieties (9.93, 14.61 and 20.33%, respectively) including 'Sana' (8.79%). LMW subunits were not largely affected as HMW, but 'Olimpija', 'Golubica' and 'Bc Anica' showed statistically significant decrease. It is interesting that in both treatments the most susceptible variety had the lowest amount of phenol content and PPO activity among other varieties. Due to the role of polyphenols as secondary plant metabolites that play a role in the protection of plants against pathogen, they were higher in genotypes with better preserved protein quality. The protein components of 'Vulkan' and Olimpija' were untouched which could be due to high PPO activity which could participate in detoxification of phenolic acids induced by pathogen attack.

Na kiselom tlu postavljen je poljski pokus kalcizacije s ukupno četiri tretmana hidratiziranog vapna (72% CaO, 2% MgO i 21% vode) u količini od 0 t ha-1, 3, 5 t ha-1, 7, 0 t ha-1 i 14, 0 t ha-1 u četiri ponavljanja. Cilj istraživanja bio je utvrditi utjecaj kalcizacije na prinos, neke komponente prinosa (broj klasova po m2, masa 1000 zrna i hektolitarska masa) i kvalitetu (sadržaj proteina, škroba, vlažnog glutena i sedimentacija) ozime pšenice druge godine nakon postavljanja pokusa (2012.). Statističkom obradom podataka utvrđen je značajan utjecaj kalcizacije na prinos zrna i broj klasova po m2. Prinos zrna je varirao od 6, 23 t ha-1 na kontrolnom tretmanu do 7, 04 t ha-1 na tretmanu sa 7, 0 t ha-1 vapna. Povećanje prinosa povezano je s većim brojem klasova jer kalcizacija nije utjecala na masu 1000 zrna.Također, kalcizacija je značajno utjecala na ispitivane pokazatelje kvalitete osim na sadržaj škroba u zrnu pšenice.

Lucerna i crvena djetelina sadrže izoflavone kao bioaktivne komponente. Izoflavoni pozitivno utječu na zdravlje ljudi, kao antioksidansi značajno sudjeluju u obrani biljaka od različitih abiotskih stresova, ali također mogu i štetno utjecati na reproduktivnu sposobnost nekih preživača. Ciljevi istraživanja su bili 1) odrediti sastav i udio izoflavona u populacijama lucerne i crvene djeteline, 2) procijeniti stupanj varijabilnosti izoflavona u populacijama kod obje vrste, 3)identificirati najzanimljivije populacije lucerne i crvene djeteline, koje će se koristiti u oplemenjivanju na poboljšanje kvalitete te razvoj nove germplazme specifične namjene. U istraživanje je bilo uključeno ukupno 49 populacija (20 lucerna, 29 crvena djetelina). Uzorci su prikupljeni iz populacija u poljskom pokusu tijekom dvije uzastopne godine kod lucerne (2014., 2015.), a kod crvene djeteline tijekom 2014. Za identifikaciju i kvantifikaciju izoflavona (daidzein, glicitein, genistein, kumestrol, kemferol, formononetin, biohanin A) korištena je HPLC metoda. Izoflavoni su ekstrahirani iz liofiliziranih i samljevenih listova leguminoza. Kod obje vrste su utvrđene značajne razlike između populacija u udjelu većine pojedinačnih te ukupnih izoflavona. Kod populacija lucerne udio ukupnih izoflavona se kretao od 1907-2701 μg/g suhe tvari (ST), a kod crvene djeteline od 6575-11847 μg/g ST. U populacijama lucerne najzastupljeniji je bio genistein (prosječno 688 μg/g ST ; 29, 5% od ukupne količine), a kod crvene djeteline formononetin (prosječno 5210 μg/g ST ; 61, 8% od ukupne količine). Kod obje vrste identificirano je nekoliko populacija visokog i niskog udjela izoflavona, koje će se koristiti u oplemenjivačke svrhe za razvoj nove germplazme specifične namjene za potrebe stočarstva i farmaceutske industrije.

Six wheat genotypes (Triticum aestivum L.) resistance (R) and susceptible (S) to Fusarium head blight were studied at the Agricultural Institute Osijek during 2015/2016 vegetation season under control and artificial Fusarium infection. The percentage of diseased heads as general Fusarium resistance was calculated after assessing a random sample of 30 heads on 26 days after inoculation. The amount of gliadins (GLI), glutenins (GLU) and their components were measured in whole grains by RP-HPLC. GLI and GLU have a very important role in defining dough viscoelastic properties. Golubica as S cultivar had the highest percentage of diseased heads (55%) in contrast to Vulkan as R cultivar (8%). S cultivar Golubica had the largest increase of GLI (13.31%) and the largest decrease of GLU (20.60%) and high-molecular-weight glutenin subunits (HWW) (27.4%) in contrast to R cultivar Kraljica whose GLI increase was 5.74%, GLU decrease 16.43% and HMW decrease 11.28%. S cultivar Sana showed significantly smaller changes in GLI (9.54%), GLU (12.9%) and HMW (7.53%) compared with other S cultivars, while R cultivar Vulkan is the only one with GLI decreasing (15.74%) and GLU and HMW increasing (11.25 and 11.66%, respectively) under artificial infection. In conclusion, a higher level of Fusarium infection had a considerable negative effect on GLI/GLU balance in whole wheat grains.

Lucerna i crvena djetelina su zeljaste višegodišnje krmne leguminoze i botanički su poznate kao Medicago sativa L.i Trifolium pratense L. U posljednjih nekoliko godina utvrđena su njihova značajna ljekovita svojstva zbog antioksidativnih fitonutrijenata fenola i flavonoida te kao takve smanjuju rizik od mnogih kroničnih bolesti. U radu su korišteni liofilizirani listovi 40 kultivara/populacija lucerne i crvene djeteline domaćeg i stranog podrijetla uzgojenih na Poljoprivrednom institutu Osijek (450 32'S, 180 44'I, nadmorska visina 90 m). Uzorci su prikupljeni u lipnju 2014. Ukupni fenoli u ekstraktu listova određeni su kolorimetrijski prema Folin-Ciocalteu metodi mjerenjem apsorbancije pri valnoj duljini 765 nm i u listovima lucerne njihova vrijednost je iznosila 25, 45 mg GAE/g, a u crvenoj djetelini 46, 61 mg GAE/g. Vrijednost ukupnih flavonoida mjerenih pri apsorbanciji 510 nm iznosila je u lucerni 11, 68 mg kvercetina/g, a u crvenoj djetelini 47, 57 mg katehina/g. Izoflavoni su analizirani RP-HPLC metodom i zabilježena je dominacija gliciteina (361, 14 ug/g ST) i genisteina (707, 80 ug/g ST) kod lucerne te formononetina (5104, 90 ug/g ST) i biohanina (2872, 80 ug/g ST) kod crvene djeteline. Prema dobivenim rezultatima, lucerna i crvena djetelina predstavljaju značajan izvor vrijednih farmakoloških fitonutrijenata.

The Agricultural Institute Osijek wheat breeding program has few criteria that every new wheat variety must meet: good agronomic and quality performance, stability, resistance to few diseases, resistance to low temperatures or drought, pre-harvest sprouting and lodging resistance. Specific end-use qualities are critical considerations in the development of new wheat varieties. It is important in national wheat program of Croatia to create high yielding wheat varieties with optimal gluten proteins composition and amount where wheat varieties are examined for protein and wet gluten contents as well as gluten index and dough rheological parameters as measure of gluten quality. Also gluten content and its composition are measured, such as HMW-GS, which are important indicators of wheat bread-making quality. The aim of this research is to present technological and baking characteristics of six Croatian winter wheat varieties. End product test varied for all of Croatian wheat varieties in 2014/2015 however variety ‘Kraljica’ demonstrated the superiority of the Croatian wheats for this product type.

This paper investigated the influence of different commissioned varietal barley groups (malting, food and feed) on the degree of β- glucan degradation during the process of malting. The samples, obtained from the Agricultural Institute Osijek, included: winter and spring double-row varieties, six-row winter varieties, and naked barley varieties. Malting varieties Tiffany and Vanessa were used as control. β-glucan concentrations were determined in barley, finished malt and wort. The aim of this study was to establish the changes in β-glucan concentrations during malting through the reduction of the starting concentration of β-glucan in the grain's dry matter - before and after malting, and the mass fraction of soluble β-glucan in total β-glucans in malt (measured as the difference between total β-glucans in starting malt and in the obtained wort). In order to establish which varieties can deliver worts with the recommended β-glucans concentrations, the correlation between the starting β-glucans in barley and the final β-glucan concentration in wort was also determined. The obtained results emphasized that the tested varieties displayed a significant difference in β-glucan concentrations, which is in correlation with β- glucans concentrations in malts obtained from the chosen barley varieties. The lowest share of β-glucans was determined in malting varieties.

Rasadničarska i voćarska proizvodnja se suočavaju sa velikim izazovima zbog modernizacije i tržišnih fluktuacija. Nedostatak stručnih vještina i proizvoda s dodanom vrijednošću glavni su razlozi zbog kojih domaća rasadničarska proizvodnja ne može ispunjavati zahtjeve brzorastućeg razvoja proizvodnje voća. Inovativni pristup ovom problemu bio bi razviti i uvesti nove proizvode - nove vrste voćnih sadnica, temeljene na lokalnim prirodnim resursima i najsuvremenijim proizvodnim tehnologijama. Ovi novi proizvodi povećali bi konkurentnost i ukupnu proizvodnju u rasadničarstvu projektnog područja, ali također dali priliku domaćoj proizvodnji voća kako bi povećali učinkovitost i profitabilnost. Pravilna evaluacija i predstavljanje novih tipova voćnih sadnica bit će osigurana uspostavljanjem demonstrativnih voćnjaka i vinograda iz ovih novih tipova sadnica na postojećim pokušalištima. Upotreba i očuvanje lokalnih kultivara koji često imaju potencijal za proizvodnju bez pesticida i smanjenu upotrebu pesticida također je važan za budući istraživački rad. Cilj projekta je uspostava učinkovitog sustava prijenosa znanja i razmjene dobrih praksi među partnerima, ali i prijenosa znanja od partnera do lokalnih rasadničara i voćara kroz radionice, treninge, dane otvorenih vrata i publikacije.

Fusarium head blight is major disease affecting European cereals which is mainly caused by Fusarium graminearum and F. culmorum. These Fusarium species pose a serious threat to food safety due to their ability to produce a wide range of mycotoxins, including deoxynivalenol (DON) and zearelenone (ZEA), which can be a significant threat to the health of humans and animals. The best approach to control FHB and to reduce mycotoxin contamination is to create wheat genotypes which are carrying effective resistance genes. Effects on the physiological parameters in plants with different FHB resistance remain unclear. The objective of this study was to evaluate the activity of guaiacol peroxidase (POD) and ascorbate peroxidase (APX), catalase (CAT) and polyphenol oxidase (PPO), malondialdehide (MDA) content and hydrogen peroxide concentration. Also we wanted to evaluate the applicability of the parameters derived from the fast chlorophyll a fluorescence kinetics in order to evaluate biotic stress response of wheat and distinguish disease tolerance among the tested wheat varieties, as well as to measure some most important agronomical and technological properties of wheat. In susceptible variety Fusarium infection caused yield losses more than 35%, very high disease intensity (>100 AUDPC units), as well as Fusarium colonized kernels and initial infection. Concentrations of DON and 3-acetyldeoxynivalenol (3-ADON) in Fusarium-infected kernels in three winter varieties ranged from 68.55 to 3246.52 µg/kg and 30.87 to 501.39 µg/kg, respectively. After malting, varieties contained DON and 3-ADON (184 to 967 µg/kg and

Lucerna i crvena djetelina su najraširenije i najznačajnije višegodišnje leguminoze prvenstveno korištene kao kvalitetna krma za ishranu stoke. Ove su biljne vrste bogat prirodni izvor fitoestrogena (izoflavona, kumestana, flavonola, flavona), nesteroidnih supstanci estrogenog djelovanja čiji su povoljni učinci u prevenciji i liječenju nekih oblika karcinoma, osteoporoze, kardiovaskularnih bolesti te simptoma menopauze dokazani u brojnim znanstvenim studijama. Danas su na domaćem i stranom tržištu prisutni brojni biljni pripravci a njihova je primjena u stalnom porastu, kao i sve veći zahtjevi konzumenata za okolišno prihvatljivom i zdravstveno sigurnom proizvodnjom biljnih vrsta koje se koriste kao izvori aktivnih supstanci. Lucerna i crvena djetelina su postale sve zanimljiviji alternativni izvori fitoestrogena zbog njihove široke rasprostranjenosti, mogućnosti organskog uzgoja ali i značajnog povećanja površina pod genetski modificiranom sojom u većini zemalja EU. Najzastupljeniji fitoestrogeni u ovim krmnim leguminozama su genistein, daidzein, glicitein, formononetin, biohanin, kumestrol, kemferol i apigenin. Udio ovih supstanci pod značajnim je utjecajem brojnih čimbenika uključujući genotip, okolinu, primijenjenu tehnologiju uzgoja, razvojnu fazu biljke te pojedine biljne dijelove. Prvim preliminarnim istraživanjem udjela fitoestrogena u hrvatskim populacijama / sortama lucerne i crvene djeteline stvorenim na Poljoprivrednom institutu Osijek identificirani su materijali s visokim potencijalom za daljnje genetsko poboljšanje i oplemenjivački razvoj nove germplazme za specifičnu namjenu.

Provedena su dvogodišnja ispitivanja (2014/15. i 2015/16. godine) na Poljoprivrednom institutu Osijek s 17 sorti ozimog ječma pljevičaste forme zrna i 3 sorte ječma golozrne forme. Primjenjene su dvije kombinacije fungicidnih tretmana zaštite (T1, T2) (BASF program) s dva tretmana zaštite tijekom vegetacije (faze ; EC 30-32 ; EC 45-51 ; Eucarpia Code, Reiner et al. 1992.): Analiziran je učinak fungicidne zaštite na urod zrna i parametre kvalitete zrna genotipova ječma golozrne i pljevičaste forme zrna vezano uz namjensko korištenje ječma za potrebe sladarstva, stočarstva i ljudske prehrane, U 2014/15. god, prosječan urod zrna ispitivanih genotipova iznosio je 10, 437 t/ha, a prosječne vrijednosti uroda zrna sorti iznosile su u uvjetima bez zaštite na bolesti 9, 404 t/ha, a u uvjetima provedene zaštite 10, 966 t/ha (T1) i 10, 940 t/ha (T2). U 2015/16. god. ostvaren je prosječan urod zrna od 7, 582 t/ha, a vrijednosti uroda zrna iznosile su u uvjetima bez zaštite od bolesti 6, 117 t/ha, a u uvjetima provedene zaštite 8, 415 t/ha (T1) i 8, 315 t/ha (T2). Relativno, učinak fungicidne zaštite na povećanje uroda zrna iznosio je 14¸14% u 2014/15. god., a u 2015/16. god. 26, 42 %. U prosjeku, provedeni tretmani zaštite su u 2014/15. i 2015/16. god. za 1, 80 i 2, 62% povećali hektolitarsku masu zrna, masu 1000 zrna za 4, 02 i 5, 90%, udjel zrna prve klase za 14.50 i 11, 09%, udjel zrna klase iznad 2, 8 mm za 41, 98 i 28, 93 %. Fungicidna zaštita je u 2014/15.god. imala učinak smanjenja sadržaja proteina u zrnu ječma za 2, 53%, a u pokusu 2015/16. god. povećanja sadržaja proteina u zrnu ječma za 5, 52%. Sorte Tref (10, 50 t/ha), Zlatko (11, 36 t/ha), Rex (11, 18 t/ha), Casanova (10, 64 t/ha), Maestro (10, 99 t/ha) i Barun (11, 860 t/ha), su u istraživanjima 2014/15 god., a sorte Tuna (8, 39t/ha), Titan (9, 14 t/ha), Bravo (9, 89 t/ha), Maxim, (9, 06 t/ha) u istraživanjima 2015/16 god. ostvarile najbolje urode i kvalitetu zrna povezano s nižim učinkom tretmana zaštite na ispitivane parametre.

The aim of this study was to investigate compositional properties of newly developed hull-less barley varieties in comparison to hulled type of winter barley. Analysed hull-less and hulled barley varieties differed significantly in their average contents of crude protein, crude fibre and crude ash. The content of neutral detergent fibre and hemicellulose was the highest in six-rowed barley variety Lord. Cellulose was found to be the highest in malting variety Vanessa and lowest in hull-less barley genotype Osk.6.24/2-12. In average, hull-less barley had significantly lower content of cellulose and acid detergent fibre than hulled type varieties.

The aim of this research was to create mathematical models for describing the changes in beer properties by using two chemometric methods applied on the experimental data. The models are intended to be useful and trustworthy for calculating four beer properties based on three easily measured ones. For that purpose, lager and malt beer were packaged in glass bottles, while lager beer was also packaged in polyethylene terephthalate (PET). Samples were placed at room temperature in the dark for 6months. Fifteen physical and chemical properties of the beer were measured before bottling, immediately after bottling and once per month for the next 6months. Standard MEBAK and Analytica-EBC methods of analysis were applied. During the 6month period, seven properties changed >1%. Two partial least squares regression methods [polynomial regression, partial least squares regression with polynomial regression (PLSR-PR) and response surface method (PLSR-RSM)] were used for modelling the relationships amongst multivariate measurements. Models with high statistical significance were determined and two PLSR methods were compared. Both chemometric methods were found to be suitable for modelling physical and chemical changes in the beers during their commercial shelf-life. The PLS- RSM method was found to be the more precise and confident method in describing property changes for lager and malt beer in glass bottles, while the polynomial regression model was found to be better for the lager beer packaged in PET. The R2 values determined for polynomial regression model were up to 0.939, while for the random surface method model the values were up to 1.000.

U Osijeku (istočna Hrvatska) tijekom tri godine postavljeni su pokusi s 25 sorti pšenice nastalih u Hrvatskoj, Italiji, Rumunjskoj, Francuskoj i Rusiji. Analizirani su prinos zrna, visina biljke, datum klasanja, masa 1000 zrna, hektolitarska masa, sadržaj proteina, sedimentacijska vrijednost, vlažni gluten, gluten indeks i broj padanja. Najveći prinos ostvarile su sorte 'Katarina', 'Alka' i 'Renata'. 'Alka i 'Katarina' imale su u prosjeku veće prinose za 15% u odnosu na 'Slavoniju', za 18% u odnosu na 'Drpopiu' i 'Flamuru 85', za 30% u odnosu na 'Bezostaju 1' i oko 54% u odnosu na 'Sirban Prolifik' i 'U1'. Najniže prinose u tri godine istraživanja imale su sorte 'U1' (uvedena u proizvodnju 1936.), ‘Sirban Prolifik’ (uvedena u proizvodnju 1905.) i 'Dubrava' (priznata 1968.)., Experiments with 25 wheat varieties which were developed in the last 100 years in Croatia, Italy, Romania, France and Russia were set up in Osijek (eastern Croatia) during three years. Grain yield, plant height, heading date, 1000 kernel weight, test weight, protein content, sedimentation value, wet gluten, gluten index and falling number were analyzed. Varieties ‘Katarina’, ‘Alka’ and ‘Renata’ had the highest grain yield. ‘Alka’ and ‘Katarina’ had yields in average 15% higher in average 15% higher yields compared with ‘Slavonija’, 18% higher than ‘Dropia’ and ‘Flamura 85’, 30% higher than ‘Bezostaja 1’ and about 54% higher than ‘Sirban Prolifik’ and 'U1'. The lowest grain yield in all three years of research had varieties 'U1' (introduced in the production in 1936), ‘Sirban Prolifik’ (introduced in the production in 1905) and ‘Dubrava’ (recognized in1968).

Oplemenjivanje ječma na PIO za posebne namjene usmjereno je prema poboljšanju agronomskih odlika te parametara kvalitete zrna za ljudsku prehranu kod ječma „normalno“ obuvenog zrna te kod ječma golozrne forme. U radu su analizirani urod zrna i parametri kvalitete ječma prema fizikalnim kvalitativnim pokazateljima zrna (prisustvo/odsutstvo pljevica, masa zrna, hektolitarska masa zrna, učešću zrna pojedinih frakcija, hranidbene vrijednosti…) i prema kemijskom sastavu zrna (ugljikohidrati, neškrobni polisaharidi, vlakna, proteini, masti, minerali i vitamini). U mikropokusima na pokušalištu Instituta te Poljoprivredne škole u Požegi ispitivane su linije (10) ozimog golozrnog ječma PIO i standardne sorte (2) pljevičaste forme zrna. Ispitivanja su provedena na sorti i linijama PIO ozimog golozrnog ječma (10) koje se nalaze u ispitivanjima na PIO, mikropokusima na lokacijama, proizvodnim pokusima kod poljoprivrednih proizvođača, te u postupku priznavanja u RH i inozemstvu (3 linije). Provedena istraživanja ukazuju da sorta i novostvorene linije (Osvit, Osk.5.119/10, Osk.184GZ-10, Osk.6.24/2-12, Osk.…) golozrnog ječma su u provedenim istraživanjima ostvarivale urod zrna od 8, 9-28.6% niži u odnosu na sorte Barun i Maxim, uz vrlo visoku hektolitarsku masu zrna (76-82 kg), udjel zrna I klase iznad 80 %, masu 1000 zrna od 42-47 grama te viši sadržaj proteina (iznad 13 %) i sadržaj β-glukana u odnosu na sorte ječma „normalno“ obuvenog zrna. Rezultati analize slada ukazuju na visoki sadržaj ekstrakta te slabije citolitičke i proteolitičke parametre modifikacije slada kod genotipova golozrnog ječma.

Barley is one of the world's most important cereal crops, used mostly as feed for animals and raw material in the production of malt. Historically, it was one of the first cultivated grains and one of the earliest cereals to feature in the human diet in many parts of the world. In recent times, about two-thirds of the barley crop has been used as feed for animals, one-third for malting and about 2% for human food directly. Food barley provides dietary fibres, vitamins, minerals, antioxidants and other phytochemicals having valuable health benefits. In this study nine hulled and six hull-less barley varieties were evaluated for their grain characteristics, β- glucans, total phenolic contents (TPC) and corresponding antioxidant activities determined by 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging method. Samples were malted to compare malt quality properties between hulled and hull-less types of barley and to estimate the influence of malting process on total phenolics. The results showed that hull-less barley varieties had in average higher total phenolic content and DPPH radical scavenging activity when compared to hulled malting varieties. Malts were found to have higher total phenolics and antioxidant activity than their corresponding barleys, but the increase varied. Hull-less barley lines had in average higher protein, starch, β-glucan, malt extract content and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled varieties.

Colour change of the fruit during the maturation is a result of change in the concentration and distribution of the pigments and it is under the influence of many factors, such as genotype, environment, production, etc. Carotenoids, a group of lipid-soluble bioactive compounds are responsible for the yellow colour in corn grains. The objectives of this paper were to determine the total carotenoids and colour in sweet corn genotypes at five harvest dates and to determine the correlations among evaluated traits. Ten shrunken sweet corn hybrids were evaluated in 2013 and 2014. Corn were harvested 20, 23, 26, 29 and 32 days after pollination and the colour was measured on the cob surface with a Minolta Chroma meter (L*, a*, b*). Total carotenoids were determined spectrophotometrically. Significant (P ≤ 0.05) differences were observed among sweet corn genotypes and harvest data for colour parameters a* and b*. For total carotenoids content significant (P ≤ 0.05) effect had environment, genotype and harvest date. Results revealed that during maturation of sweet corn grains, total carotenoids content were increased from 12.67 to 22.88 μ/g fresh weight from the first to the last day of harvest. In average, total carotenoids content in genotype ranged from 11.69 to 20.85 μ/g fresh weights. Significant linear correlations between total carotenoids and colour parameter a* (r=0.76) and b* (r=0.56) was obtained. This correlation indicates that the breeders on the basis of colour grains can select genotypes with increased content of carotenoids.

Barley is recognized as one of the most diverse cereal crops. It can be divided as winter or spring types by growth habit, two-rowed and six-rowed by spike morphology, hulled or hull-less by hull adherence, and malting or non-malting based on its intended use. In this study, twenty eight barley samples, including covered and naked types, were collected from field trials of the Agricultural Institute Osijek. These samples were subjected to grain analyses, comprising protein content, amylose and β-glucan content. The samples were micro-malted and the malts were analysed to determine differences in quality parameters between different groups of barleys. The most obvious differences found betwwen hulled and hull-less barley types were the malt extract development and cytolytic modification achieved during malting process. Variation in the β-glucan content betweenthe hulled and hull-less samples shows a tendency towards a higher β-glucan content in hull-less barley varieties. Among malting varieties, winter varieities had in average higher malt extract content, friability, Kolbach Index, and wort viscosity, but lower β-glucan content when compared to spring varieities. A comparison of the malting behaviour also showed that spring varieities had in average higher grain β-glucan content and achieved lower values of wort viscosity.