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Dear colleagues, we are extremely honoured to present to you the Proceedings of the international conference 19th Ružička Days, which was successfully held on September 21–23, 2022, in Vukovar, Croatia, in the hometown town of our famous Croatian scientist and first Nobel laureate, professor Leopold (Lavoslav) Ružička. The main goals of the Conference were to promote excellence, originality and innovation of interdisciplinary scientific research as well as the practical application of the obtained results through collaboration with industry, emphasizing thus the recognizable slogan of the Ružička Days conference: "Today Science – Tomorrow Industry". In addition, the Conference gave the opportunity for meetings, exchanging the ideas, opinions, experiences and cooperation among participants from different working surroundings. It is also important to point out that since 2008, within the international conference Ružička Days, Meeting of Young Chemists has also been held, where high school students, with the help of their mentors, present papers in the field of chemistry, with the aim to direct students and young people to the technical and natural sciences, especially chemistry. In its seventh issue (2011, 2013, 2015, 2017, 2019, 2021) the Proceedings publishes scientific and professional full papers of high quality in the following sections: Chemical analysis and synthesis (10), Chemical and biochemical engineering (3), Food technology and biotechnology (4), Chemistry in agriculture and forestry (1), Environmental protection (9) and 8th Meeting of Young Chemists (3). Full-length papers were subjected to an international review procedure done by eminent experts from the corresponding fields, to whom we express our gratitude, but they were not subjected to linguistic proofreading. On behalf of the Scientific and Organizing Committee of the 19th Ružička Days we cordially thank all the authors, reviewers, participants, lecturers, organizers, especially the international organizers EuCheMS and EHEDG, auspices and sponsors, and all the others who, in any way, supported the Conference and contributed to the preparation of the Proceedings, especially to our highly skilled and committed associates, who have put a lot of effort in the preparation of these Proceedings. At the very end, special thanks to our young, future scientists and their mentors who are faithful participants of the Meeting of Young Chemists of the Ružička Days conference. Enjoy the extremely interesting scientific and professional papers contained in these Proceedings, until the next 20th jubilee of Ružička Days in 2024! We are looking forward to meeting you again in Vukovar! Yours sincerely, Chief Editors Jurislav Babić Vesna Ocelić Bulatović Dajana Kučić Grgić

Maslinarstvo predstavlja važnu gospodarsku djelatnost posebice u zemljama mediteranskog područja. U prilog tome govore i podaci Međunarodnog vijeća za masline (IOC – International Olive Council), prema kojima je svjetska proizvodnja maslinovog ulja u 2020./2021. godini iznosila je 3, 01 milijuna tona, od čega je većina ulja proizvedena upravo u zemljama Mediterana. Prerada maslina u ulje generira značajnu količinu nusproizvoda čije zbrinjavanje stvara ozbiljan ekološki i ekonomski pritisak. Jedan od vodećih nusproizvoda prerade maslina je otpadna voda iz uljara čiji kemijski sastav varira ovisno o sorti maslina, pedološkim i agrotehničkim značajkama te načinu prerade plodova u ulje. Procjenjuje se da preradom maslina nastaje oko 20- 32 % maslinovog ulja, 30 % polučvrstog otpada te 40-50 % otpadne vode [1]. Novija istraživanja usmjerena na potencijalno iskorištavanje otpadnih voda vrlo su obećavajuća u smislu izdvajanja visokovrijednih bioaktivnih sastojka te njihovom dodatku u brojne prehrambene proizvode. Tako su se, primjerice, fenolni ekstrakti otpadnih voda prerade maslina pokazali vrlo učinkoviti u povećanju biološke vrijednosti, stabilnosti, poboljšanju senzorskih obilježja te tehnoloških karakteristika brojnih mesnih prerađevina, emulzija, mlijeka i mliječnih proizvoda, funkcionalnih i fermentiranih pića, pekarskih proizvoda i dr. Osim fenolnih sastojaka, otpadne vode iz prerade maslina bogate su i biološki vrijednim sastojcima poput pektina, enzima, vlakana i drugih sastojaka koji također mogu naći svoju primjenu u prehrambenoj industriji [2]. Pravilnim gospodarenjem otpadom iz prerade maslina u ulje doprinosi se značajnom smanjenju pritisaka na okoliš, povećanju biološke vrijednosti i stabilnosti brojnih prehrambenih proizvoda čime se postiže ekonomska i ekološka održivost cjelokupnog proizvodnog procesa.

Kemijska karakterizacija hlapljivih spojeva pčelinje peludi od velike je važnosti za procjenu njezine kvalitete. Hlapljivi spojevi izolirani su metodom mikroekstrakcije vršnih para na krutoj fazi (SPME) koristeći dva različita vlakna različite polarnosti. Dobiveni podaci analizirani su spregnutom tehnikom plinska kromatografija- spektrometrija masa (GC-MS). SPME metodom identificiran je 21 različiti spoj. Identificirani spojevi mogu se svrstati u sljedeće kemijske skupine: kiseline, alkoholi, esteri, ketone i aldehidi.

Posljednih godina izniman interes znanstvene zajednice i dionika gospodarskog sektora usmjeren je na potencijalno iskorištavanje nusproizvoda prehrambene industrije. Ti nusproizvodi su često vrijedan izvor brojnih sastojaka s pozitivnim učinkom na ljudsko zdravlje. Nusproizvodi vinarstva kao što su komina, peteljkovina i talog čine oko 30 % ukupne količine prerađenog grožđa. Iako se vinarstvo smatra ekološki prihvatljivim procesom, tijekom proizvodnje vina nastaje 1, 3 – 1, 5 kg nusproizvoda po litri proizvedenog vina, od čega oko 75 % otpada na otpadnu vodu. Prema novijim istraživanjima samo u Europi na godišnjoj razni nastaje 14, 5 milijuna tona nusproizvoda tijekom proizvodnje vina. Većina ovih nusproizvoda uglavnom završi na odlagalištima bez ikakvih daljnjih tretmana. Budući da se vinski talog smatra značajnim onečišćivačem tla, njegovo zbrinjavanje predstavlja izniman trošak za vinarije te je u posljednje vrijeme u fokusu brojnih istraživanja njegova optimalna upotreba i valorizacija. Vinski talog čini 2 – 6 % ukupne količine nusproizvoda u proizvodnji vina, a nastaje kao ostatak na dnu vinskih posuda tijekom niza operacija u tehnološkom procesu proizvodnje vina. Sastoji se uglavnom od mikroorganizama (većinom odumrle stanice kvasaca), vinske kiseline, anorganskih tvari i fenolnih spojeva. Dosadašnja praksa iskorištavanja vinskog taloga je u vidu dodataka stočnoj hrani te ekstrakcije etanola i vinske kiseline Ipak, recentna istraživanja ukazuju kako vinski talog, uz odgovarajuću obradu, može biti koristan izvor brojnih visokovrijednih bioaktivnih sastojaka poput fenolnih spojeva i polisaharida stanične stijenke kvasaca (manoproteini i β-glukani). Upravo ovi spojevi imaju potencijalnu primjenu u vinarskoj, prehrambenoj, biotehnološkoj, kozmetičkoj i farmaceutskoj industriji. Pored toga, novija istraživanja ukazuju na mogućnost primjene vinskog taloga u proizvodnji bioplina kao i polimera na bioosnovi.

Travarica je jako alkoholno piće koje u Hrvatskoj ima dugu tradiciju proizvodnje, posebice na području Dalmacije, Istre i otoka. Pripada skupini specijalnih rakija te se proizvodi aromatiziranjem vinskog destilata, komovice, lozovače ili voćnih rakija odabranim aromatičnim biljem ili njihovim maceratima [1]. U ovom radu analiziran je aromatični profil rakija travarica kupljenih na domaćem tržištu. Hlapljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS- SPME) korištenjem CAR/PDMS i DVB/CAR/PDMS vlakana, te analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). Identificirani hlapljivi spojevi pripadaju sljedećim kemijskim skupinama: esteri, alkoholi, ketoni, ugljikovodici, acetali i cikloeteri (oksidi). Među hlapljivim spojevima dominantni su bili esteri, a najzastupljeniji spoj u svim uzorcima bio je etil- dekanoat koji je karakteriziran voćnim aromama [2]. Dobiveni rezultati ukazali su na postojanje razlika u aromatičnom profilu rakija travarica, što je bilo i očekivano obzirom da svaki proizvođač ima svoju recepturu i specifičnost u tehnološkom procesu proizvodnje.

U ovom radu analiziran je kemijski sastav hlapljivih spojeva komercijalnih piva, pivskih stilova: pale lager, dunkel, pale ale i hefeweizen. Hlapljivi spojevi izolirani su metodom mikroekstrakcije vršnih para na krutoj fazi (SPME) korištenjem dva različita vlakna te su analizirani vezanim sustavom plinska kromatografija–spektrometrija masa (GC-MS). Identificirani spojevi mogu se svrstati u sljedeće kemijske skupine: alkoholi, esteri, terpeni i karbonilni spojevi.

Mnoštvo bioloških spojeva u medu nisu stabilni, naročito hlapljive tvari, a njihove se strukture mogu transformirati tijekom zrenja meda, skladištenja te u procesu dobivanja proizvoda od meda uslijed djelovanja visoke temperature. Cilj ovog rada je bio identificirati hlapljive i poluhlapljive spojeve unutar proizvoda od meda. Spojevi su izolirani ultrazvučnom ekstrakcijom (USE) koristeći otapala pentan : dietil-eter (1:2, v/v) i diklormetan. Druga korištena metoda je mikroekstrakcija vršnih para na krutoj fazi (SPME). Izolirani spojevi su analizirani vezanim sustavom plinska kromatografija-spektrometrija masa (GC-MS). Najzastupljeniji spojevi unutar uzorka su bili: 5-hidroksimetilfurfural (21, 9- 43, 9 %), 2-furankarboksialdehid (furfural ; 16, 3 %), mnogi terpeni i derivati benzena. Specifičan spoj izoliran ultrazvučnom ekstrakcijom koristeći diklormetan kao otapalo je tzv. malina keton (4- (4-hidroksifenil)-butan-2-on (0, 9 %).

Kemijski sastav hlapljivih spojeva lista koprive ovisi o nekoliko faktora, kao što su: sorta, sezona, stanje lišća, geografski i klimatski uvjeti. U ovom radu analiziran je kemijski profil hlapljivih spojeva tri komercijalna uzorka suhog lista koprive. Analiza je provedena mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME) koristeći vlakno s prevlakom DVB/CAR/PDMS (divinilbenzen/karboksen/polidimetilsiloksan, 50-30 μm). Ukupno je identificirano 38 spojeva, od čega u prvom uzorku 26, u drugom 20 i u trećem 22 spoja. Glavni spojevi vršnih para izolirani HS-SPME metodom s DVB/CAR/PDMS prevlakom bili su: trans-anetol (25, 66-52, 55 %), trans-β-kariofilen (2, 41-13, 37 %), limonen (0, 81-12, 92 %), karvon (1, 28-10, 74 %), α-kopaen (1, 05-6, 37 %) i estragol (1, 54-3, 57 %). Općenito, isparljivi spojevi lista koprive prethodno su pokazali antioksidacijsko, antibakterijsko i antigljivično djelovanje koje može biti korisno za prehrambenu, farmaceutsku i kozmetičku industriju.

This work deals with the influence of convective drying on different temperatures on aroma profile of Swiss chard leaves as a part of a pasta enrichment plan. The Swiss chard (Beta vulgaris L. ssp. cicla) belongs to the Chenopodiaceae family [1] and is commonly used in diet as leafy green vegetable, raw or cooked (in salads, soups, pastas, etc.), then as food supplement in dehydrated pulverized form or in food industry as natural food colorant or pasta stuffing. Swiss chard leaves were collected in the anthropogenized areas (gardens, orchards and pastures) of Šibenik-Knin County. Plant material was dried at three temperature levels (20 °C – ventilation only, 40 °C and 60 °C) in convective dryer. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) using fibre coated with polydimethylsiloxane/ divinylbenzene/ carboxene (DVB/CAR/PDMS) and analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant volatile compound identified was trans-2-hexenal present both in fresh plant material and in dried samples. Other identified volatile compounds belong to aldehydes, alcohols and ketones. Drying temperatures influence concentrations and formation or degradation of volatile compounds.

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.

Tjestenina predstavlja idealan matriks za dodavanje različitih izvora nutrijenata. Obogaćivanjem se tjestenini, osim nutritivnih, mijenjaju i senzorske karakteristike. Cilj ovog rada bio je utvrditi prihvatljivost svježih i svježih kuhanih uzoraka širokih rezanaca obogaćenih različitim udjelima proteina graška i proteina konoplje od strane potrošača. U tu svrhu pripremljena su i ocijenjena po 4 (četiri) uzorka širokih rezanaca, svježih i svježih kuhanih, s različitim udjelima proteina konoplje i graška u recepturi proizvoda dodanih kao konopljino brašno s 31 % proteina konoplje i kao prah proteina graška s min. udjelom proteina graška od 80 %. Iz dobivenih rezultata senzorske procjene može se zaključiti da je najprihvatljiviji uzorak širokih rezanaca obogaćenih konopljinim brašnom onaj s udjelom konopljinog brašna od 10 % (3,1 % proteina konoplje) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka te da je najprihvatljiviji uzorak širokih rezanaca obogaćenih proteinima graška u prahu onaj s udjelom proteina graška u prahu od 5 % (4 % proteina graška) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka., Pasta is an ideal matrix for adding different sources of nutrients. Besides nutritional, pasta enrichment changes the sensory characteristics of pasta as well. The aim of this paper was to determine the acceptability of fresh and cooked fresh wide pasta noodle samples enriched with different proportions of pea protein and hemp proteins by consumers. For this purpose, 4 (four) samples of wide noodles with different proportions of hemp (added as hemp flour with 31 % protein of hemp) and pea protein (added as a pea protein powder with min. with a pea protein fraction of 80 %) in the product recipe, fresh and fresh cooked, were prepared and evaluated. From the obtained results of the sensory evaluation it can be concluded that the most acceptable sample of wide noodle pasta enriched with hemp flour is the one with 10 % of hemp flour (3.1 % of hemp protein) of total dry ingredients in case of fresh and in case of cooked samples, and that the most acceptable sample of wide noodles enriched with pea protein powder is the one with 5 % of pea protein power (4 % of pea proteins) of total dry ingredients in case of fresh and in case of cooked samples.

U radu su ispitani ponašanje i stavovi studenata Veleučilišta "Marko Marulić u Kninu o funkcionalnim napitcima (FN) (uključivo sportski napitci ; bez mliječno-baziranih napitaka) te je dana usporedba s učestalošću konzumacije sokova od voća i/ili povrća (SVP), sokova domaće proizvodnje (SDP) i energetskih pića s visokim sadržajem kofeina (EPK). Ispitivanje je provedeno od 05. do 15. 10. 2015. godine putem otisnutog anketnog upitnika među dobrovoljnim studentima kojima je omogućena anonimnost. Korištena su pitanja zatvorenog tipa koja su obuhvatila opće podatke, te podatke o ponašanju i stavovima studenata o funkcionalnim napitcima. Dobiveni podaci obrađeni su u MS Excel 2010. Rezultati ispitivanja pokazuju da napitke deklarirane kao funkcionalni sokovi konzumiraju svi ispitanici, a barem jednom tjedno konzumira ih 69, 57 % ispitanika. SVP barem jednom tjedno konzumira 73, 91 % ispitanika, dok ih 10, 87 % ispitanika nikada ne konzumira. SDP ne konzumira 23, 91 % ispitanika, a 45, 67 % konzumira ih barem jednom tjedno. EPK nikada ne konzumira 45, 65 % ispitanika, a 26, 08 % konzumira ih barem jednom tjedno. Domaća proizvodnja (43, 48 %), pristupačna cijena (28, 26 %), utjecaj na organizam (39, 13 %) te kvaliteta proizvoda (36, 96 %) najznačajniji su razlozi za kupnju SDP, SVP, FN i EPK (tim redom). Prosječna potrošnja SVP, SDP, FN i EPK dnevno po ispitaniku je 1, 62 dL, 1, 20 dL, 0, 65 dL i 0, 54 dL (tim redom). Ispitanici preferiraju sokove od bazge, cikle, drenjina, jabuke i grožđa te robne marke "Vindi Iso sport" i "Red Bull" na temelju saznanja o sastavu i djelovanju pojedinih napitaka na organizam.

Cilj ovog rada je utvrditi razlike u kemijskom profilu aromatskih spojeva vina dobivenih od šumskih i kultiviranih kupina. Hlapljivi spojevi su izolirani metodom ekstrakcije vršnih para na krutoj fazi (HS-SPME) korištenjem sivog vlakna s DVB/CAR/PDMS ovojnicom. Analiza izoliranih hlapljivih spojeva provedena je pomoću vezanog sustava plinska kromatografija- masena spektrometrija (GC-MS). U uzorku vina od šumske kupine je identificirano 27 spojeva (ukupno 93, 7 %), dok je kod uzorka vina od kultivirane kupine identificiran 21 spoj (ukupno 92, 3 %). U vinu od šumskih kupina je prisutno značajno više monoterpena i norizoprenoida koji su nositelji primarne arome kupine. U vinu od šumskih kupina je prisutno više viših alkohola, a kod vina od kultiviranih kupina više estera, stoga bi u tehnološkom postupku trebalo obratiti pažnju na temperaturu fermentacije koja je jedan od najbitnijih čimbenika za nastanak ovih spojeva.

The Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years [1]. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF portal and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Majority of the reported food products originated from Poland, Brazil and Italy. Almost half of the notifications were notified by Croatia. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.

In the present study volatile compounds and shelf-life of low-sodium breads with the added aromatic plants (ground spices) were studied. The main ingredients of tested breads were wheat flour, water, ground spices (wild thyme, chives and basil), yeast and salt (max. 0.12 g of sodium per 100 g of bread). Volatiles were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/DVB fibre coat followed by gas chromatography mass-spectrometry (GC-MS). A total of 22, 13 and 12 compounds were identified in bread with wild thyme (A), chives (B) and basil (C), respectively. The major compounds in bread A were thymol (50.32%), p-cymene (13.86%), trans-anethole (6.07%), methyl thymyl ether (5.43%), cravacrol methyl ether (5.23%), carvacrol (3.34%) and trans-caryophyllene (3.19%) ; in bread B trans-anethole (45.11%), carvone (12.44%), (E)-hept-2-enal (6.28%), camphor (4.06%), oct-1-en-3-ol (3.34%) and 2-phenylethanol (3.08%) ; in bread C p-allylanisole (24.59%), linalool (21.12%), β-burbonene (19.03%), trans-anethole (13.41%), trans-α-bergamotene (5.43%), undecanal (4.23%) and carvone (3.02%). The identified volatiles were specific for each aromatic plant and thus expected. Breads were stored under ambient temperature (25 ± 1 °C) and their moisture content, water activity and overall acceptability were estimated at 2 days interval for 20 days. The examined aromatic plants extended the shelf-life and showed antifungal activity, and the best effect showed bread with the added wild thyme, then chives and finally basil.

Posljednjih godina proizvodnja voćnih vina neprestano raste zbog sve veće potražnje potrošača za visokokvalitetnim voćnim vinima. Voćna vina proizvode se fermentacijom soka ili pulpe koštičavog, jezgričavog, jagodičastog, bobičastog ili ostalog voća (osim grožđa). Cilj ovog rada bio je usporediti sastav isparljivih spojeva vina proizvedenih od šumskih i kultiviranih malina. Isparljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) i analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). U uzorku vina od šumske maline identificirano je 37 spojeva što predstavlja 90, 5 % udjela isparljivih spojeva, dok je u uzorku vina od kultivirane maline identificirano 20 spojeva što predstavlja 93, 9 % udjela isparljivih spojeva. Kiseline, fenoli i ugljikovodici nisu pronađeni u uzorku vina od kultivirane maline za razliku od uzorka vina od šumske maline. Uzorak vina od šumske maline imao je pet puta veći udjel C13-norizoprenoida nego uzorak vina od kultivirane maline. Vino od kultivirane maline sadržavalo je značajno veći udjel viših alkohola, dvostruko veći udjel izoamilnog alkohola, ali nije utvrđena veća razlika u sadržaju ukupnih estera između vina od kultivirane i šumske maline. Prema dobivenim rezultatima može se zaključiti da vino od šumske maline ima kompleksniji sastav isparljivih spojeva u odnosu na vino od kultivirane maline.

The main ingredients of olive pastes are table olives and virgin olive oil. It is well known that olives and olive oil have beneficial effects on human health hence these effects are attributed to olive pastes. The aim of this study was to investigate the physicochemical and sensory characteristics of five commercial green olive pastes purchased in retail and one green olive paste with marinated shallots. This last sample was used as a test sample in order to evaluate the overall acceptability of green olive paste with marinated shallots by the consumers. Physicochemical analyses showed the different results in pH, titratable acidity, salt content, dry matter content and water activity. According to the results of the analyses, among the samples were established the differences by individual tested properties at the level of statistical significance which indicates the differences in the products recipes and production processes. All green olive pastes were recognized as generally acceptable by the panelists, while sample which presented green olive paste with marinated shallots was the most preferred regarding the overall sensory attributes, therefore indicating the possibility of producing and developing a wide range of olive products with different ingredients.

U radu su ispitani ponašanje i stavovi studenata Veleučilišta "Marko Marulić u Kninu o funkcionalnim napitcima (FN) (uključivo sportski napitci ; bez mliječno-baziranih napitaka) te je dana usporedba s učestalošću konzumacije sokova od voća i/ili povrća (SVP), sokova domaće proizvodnje (SDP) i energetskih pića s visokim sadržajem kofeina (EPK). Ispitivanje je provedeno od 05.-15.10.2015. godine putem otisnutog anketnog upitnika među dobrovoljnim studentima kojima je omogućena anonimnost. Korištena su pitanja zatvorenog tipa koja su obuhvatila opće podatke, te podatke o ponašanju i stavovima studenata o funkcionalnim napitcima. Dobiveni podaci obrađeni su jednovarijantnim analizama podataka. Rezultati ispitivanja pokazuju da napitke deklarirane kao funkcionalni sokovi konzumiraju svi ispitanici. SDP ne konzumira 23, 91% ispitanika, 26, 09% konzumira ih barem jednom dnevno, a 19, 57% barem jednom tjedno. EPK nikada ne konzumira 45, 65% ispitanika, 13, 04% konzumira ih barem jednom dnevno, te 13, 04% barem jednom tjedno. SVP barem jednom dnevno konzumira 39, 13% ispitanika, barem jednom tjedno 34, 78%, dok 10, 87% ispitanika ih nikada ne konzumira. Domaća proizvodnja (43, 48%) najznačajniji je razlog za kupnju SDP, a utjecaj na organizam (39, 13%), te kvaliteta proizvoda (36, 96%) najznačajniji su razlozi za kupnju FN i EPK. Najčešće navođeni proizvodi su sokovi od bazge, cikle, drenjina, jabuke i grožđa, te brendovi "Vindi Iso sport" i "Red Bull".

U radu su ispitani ponašanje i stavovi studenata Veleučilišta "Marko Marulić" u Kninu o sljedećim konditorskim proizvodima: bombonskim i srodnim proizvodima (BSP), čokoladnim proizvodima (ČKP) i proizvodima sličnim čokoladi (PSČ), krem proizvodima (KP) i brašno-konditorskim proizvodima (BKP). Ispitivanje je provedeno od 19. do 26. siječnja 2016. godine putem otisnutog anketnog upitnika među studentima koji su dobrovoljno pristali na sudjelovanje, a ispitanicima je omogućena anonimnost. U istraživanju je sudjelovalo 40 ispitanika (30 Ž, 10 M) u dobi od 19-25 godina. Korištena su pitanja zatvorenog tipa koja su obuhvatila opće podatke, te podatke o ponašanju i stavovima studenata o konditorskim proizvodima. Dobiveni podaci obrađeni su jednovarijantnim analizama podataka. Rezultati ispitivanja pokazuju da BSP ne konzumira 26, 67 % ispitanica i 10, 0 % ispitanika, a 60, 0 % konzumira ih barem jednom dnevno. ČKP ne konzumira 26, 67 % ispitanica i 20, 0 % ispitanika, a 57, 5 % konzumira ih barem jednom dnevno. PSČ ne konzumira 7, 5 % ispitanika, a 32, 5 % konzumira ih barem jednom tjedno. KP ne konzumira 20, 0 % ispitanika, a 40, 00 % konzumira ih barem jednom tjedno. BKP ne konzumira 10, 0 % ispitanika, a 40, 0 % konzumira ih barem jednom tjedno. Na odluku o kupnji/konzumaciji konditorskih proizvoda najviše utječe raspoloženje kupca (82, 5 %), a na izbor utječu kvaliteta (52, 5 %) i cijena proizvoda (42, 5 %).

Many compounds of biological and botanical origin such as volatile substances are unstable. In honey the structures of volatile substances can be transformered during maturation, storage and heating. In this paper the influence of phacelia honey heating on the composition and content of volatile compounds is investigated. The honey sample were heated at 150 oC (5 min.) without addition of water to notice thermal artifacts. Volatile compounds were extracted with dichloromethane using ultrasound assisted solvent extraction (USE) at room temperature. The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). Phacelia tanacetifolia Benth. honey biomarker syringaldehyde proved to be stable throughout heating procedure up to 150 oC. The dominant compounds identified in dichloromethane extract obtained after heating of honey at 150 oC were thermal artefacts 5- hydroxymethylfurfural and pyran derivative 2, 3- dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one.

U knjizi se na sveobuhvatan način obrađuje maslina i proizvodi od masline. Knjiga je bogata primjerima iz prakse te slikovnim prikazima.

"Medenjak" is a traditional, very popular bakery product in Croatia, made with honey, similar to globally known gingerbread, usually prepared for festive occasions in homes, and also produced in artisanal and industry bakeries. In the present study volatile compounds of traditional "medenjak" were studied using headspace solid phase microextraction (HS-SPME) with a PDMS/DVB fibre coat followed with gas chromatography mass-spectrometry (GC-MS). The main ingredients of the tested traditional "medenjak" were wheat flour, honey, animal fat, water, ground spices (cinnamon, vanilla, cloves, nutmeg and cardamom), and baking powder. A total of 21 compounds were identified. The major compounds were cinnamaldehyde (31.8%), eugenol (18.1%), trans-anethole (12.7%), trans-caryophyllene (7.1%), camphene (5.5%) and benzaldehyde (4.8%). Other identified compounds were 4-terpineol (2.9%), limonene (2.1%), m-cymene (1.5%), γ-terpinene (1.3%) and myristicine (1.1%). The identified volatiles, specific for each spice and thus expected, regarding quantity, were in accordance with the amount of spices in the product recipe.

Curry powder is a mixture of different spices, usually ginger, turmeric, cumin, coriander, fenugreek and cayenne pepper. The aroma profiles of curry powder and the individual spices of which curry consists were studied using headspace solid phase microextraction coupled with gas chromatography mass-spectrometry (HS-SPME/GC-MS). The obtained headspace profiles of curry powder and the individual spices were compared. Also, the origin of the individual aromatic compounds identified in curry was related to the corresponding spice, as follows: linalool (34.22 %) with coriander, cuminic aldehyde (24.20 %) with cumin, Ar-curcumene (3.94 %), zingiberene (5.83 %) and β-sesquiphellandrene (3.28 %) with ginger and turmeric, β-tumerone (3.28 %), Ar- tumerone (3.30 %) and α-tumerone (1.71 %) with turmeric, limonene (1.14 %) with fenugreek and cayenne pepper, and trans-anethole (2.08 %) with cayenne pepper.

Quality of drinking water for human consumption is essential from public health perspective. Aim of this paper is to compare quality of tap water in Knin and Krk area. Water quality is determined on several parameters, which are prescribed by Ordinace. Samples for analysis are taken in children kindergarten ˝Cvrcak˝ in Knin and in hotel ¨Drazica¨ on island Krk. Analysis were conducted in Croatian Instituite for Public Health of Sibenik-Knin County and Ponikve d.o.o. There was physical, chemical and microbiological analysis of samples. Results of analysis have shown that samples of Krk and Knin are in accordance to named Ordinace. Based on results it is observed that Knin tap water has significantly larger amount of free clorium compared to Krk area water, and significantly lower amount of chlorides and organic matter, lower temperature and lower electrical conductivity. Considering that in analyses localities not all parameters were determined it wasn’t possible to completely conduct comparison of obtained data

Among all citrus, mandarine fruits (Citrus reticulata) are the most common in Croatia. Production of mandarins in Neretva valley in Croatia has great economic importance. Croatian mandarines carries the seal Protected designation of origin according to the EUR-Lex-32015R1150 since July, 2015. The mandarine fruit is well known for its pleasant aroma and flavor, desirable combination of sugars and acids and ease of consumption [1]. Production of volatile compounds is an important factor determining sensory quality of the fruit. Fresh and delicious aroma of mandarins is attributed to a complex combination of several odoriferous components [2]. Most volatiles are originated from enzymatic synthesis in terpenoid and fatty acid metabolisms, thereby playing an important role in aroma production in samples [1]. In general, the main contributors to the aroma of all citrus varieties, including mandarins, are various liposoluble terpenes and terpenoids located in the flavedo sacs, other lipophilic or water- soluble components are present in the vesicles of the endocarp [3]. The fresh mandarine fruits were collected from the local market and then were pressed with peel. Homogenized sample of fruit was placed in 20 ml vial. Vial was sealed with septum, warmed in water bath at 40°C. Samples were equilibrated for 10 min before insertion of fibre and were kept troughout a 30 minute assay. In the present study the volatile profile of mandarin fruits was established using solid-phase microextraction (SPME) with DVB/CAR/PDMS fibre coat followed by gas chromatography-mass spectrometry (GC-MS) analysis. Aroma profile was characterized by 16 volatile compounds. Predominant headspace compounds were: limonene (77.6%), γ-terpinene (8.6%), β-myrcene (2.5%), α-pinene (0.86%), terpinolene (0.8%), linalool (0.7%) and germacrene (0.7%). These results are similar to the work of several authors who studied volatile profile of mandarins from different growing area and stage of maturity [1, 2, 3]. [1] Miyazaki, Master thesis, University of Florida, 2009. available on: http://ufdcimages.uflib.ufl.edu/UF/E0/02/48/25/00001/miyazaki_t.pdf [2] Barboni at all., Eur Food Res Technol 231: 379-386 (2010) [3] Perez – Lopez at all., J Sci Food Agric 86:2404–2411 (2006)

Pivo je osvježavajuće piće s malom koncentracijom alkohola i karakterističnom aromom po hmelju, dobiveno vrenjem pivske sladovine s pivskim kvascem. U radu su ispitani ponašanje i preferencije studenata Veleučilišta "Marko Marulić u Kninu prema konzumaciji piva. Ispitivanje je provedeno od 05. listopada do 15. listopada 2015. godine putem otisnutog anketnog upitnika među studentima koji su dobrovoljno pristali na sudjelovanje, a ispitanicima je omogućena anonimnost. U anketnom upitniku korištena su pitanja zatvorenog tipa koja su obuhvatila opće podatke (dob, spol, studijski odjel), te podatke vezane za ponašanje i preferencije prema konzumaciji piva. Podaci dobiveni iz ankete obrađeni su jednovarijantnim analizama podataka (distribucije i frekvencije). Rezultati ispitivanja pokazuju da pivo (0, 5 L) nikada ne konzumira 49, 09 % ispitanica i 6, 25 % ispitanika. Najmanje jednom dnevno pivo konzumira 7, 27 % ispitanica i 25, 00 % ispitanika, a barem dva do četiri puta tjedno pivo konzumira 7, 04 % svih ispitanika. Jednom do tri puta mjesečno pivo konzumira 14, 08 %, a manje od jednom mjesečno 8, 45 % svih ispitanika. Ispitanici i ispitanice koje konzumiraju pivo preferiraju svijetla piva (76, 74%) naspram tamnih (11, 63 %) i crnih (11, 63 %) piva, ječmena (74, 42 %) naspram pšeničnih (25, 58 %) piva, te standardna piva (90, 70 %) naspram bezalkoholnih (2, 33 %) i jakih (6, 98 %) piva. Radler (0, 5 L) – mješavinu piva i bezalkoholnog pića – nikada ne konzumira 76, 06 % svih ispitanika, a barem jednom mjesečno radler konzumira 7, 04 % svih ispitanika. Na temelju zabrinjavajućeg rezultata ispitivanja od 11, 27 % svih ispitanika koji pivo konzumiraju svakodnevno, preporuča se izraditi smjernice za studente o štetnosti prekomjernog unosa alkohola.

Floristic research was conducted in the settlement of Vrpolje near the town of Knin. An inventorization and valorisation of fruits in 42 private gardens was completed. Planting of fruit crops in home gardens is the traditional approach to decorating garden particularly in rural areas, making these gardens specific and contribute to the typical image of rurall and scape in the area of research. Considering the type of habitat (by Erhardtet al., 2002) dominate the trees (12 families ; 85, 71%) and climbing plants (2 families ; 14, 29%). Deciduous species. Allochthonous species (13 ; 92, 86%) were significantly more frequent than in digenous. Analysis dendroflora the geographical origin shows the highest representation of plants of Asian descent (8 ; 57, 14%), followed by the species from Europe and Asia (3 ; 21, 43%) and so on. Research has determined a larger proportion of informally decorated gardens, with out a defined style and garden composition, but typical for the field of research. This paper describes the importance and use of wild fruit trees in the landscape design of Knin.

Only greening island Visovac begins 1445 th year the arrival of the Franciscans in the island. The small island is located in lake Visovac, surface 15000 m2. Belongs to the Krka National Park. The monastery gardens are part of the Croatian cultural heritage and as such worthy of attention. The paper is inventoried garden dendroflora narrower part Visovac monastery in order to develop a database for further landscape and security operations. Inventory and valorisation of the park was carried out on several occasions during the second half of 2012. In the garden areas of the Franciscan monastery on the island Visovac most common are fruit and ornamental woody species (alien and exotic) from groups: angiosperms (Angyospermae) with 42 plant species and gymnosperms (Gymnospermae) with four plant species. Formatting garden area with plant species is derived amateur. Style features orchard and garden area representative meet. An interesting element is arboreal and boxwood "labyrinth" (Buxus sempervirens) hedge in the central part of the garden of the monastery.

The usage of house plants has its roots in the far history of humanity. Most house plants used in decorating interiors come from tropicaland sub- tropical areas, while a smaller number comes from moderate climates. When choosing plants for interior decoration, it is important to note that some species aren't always „fashionable“, and also that the populace has differing opinions regarding the choice. The goal of this paper is to determine the appropriate house plants for the interior of an institution of higher education and to examine the visual impression of the whole (visual „gestalt“) via a survey regarding specific chosenpotted plants intheinterior rooms of the Polytechnic of Marko Marulić in Knin. Survey research was conducted during November and December 2014 on a sample of 43 respondents (students and employees). Different palm trees and potted plants are best evaluated and accepted for use in the interior of the polytechnic.

U vrtovima i okućnicama Drniša i okolice prisutne su različite vrste aromatičnog i ljekovitog bilja. Oduvijek je svrha oblikovanja vrtova s istim bila u cilju ljudske ishrane i dekorativnosti. Uglavnom su takvi vrtovi amaterski oblikovani te su osim aromatičnih biljnih vrsta u njima korištene različite ukrasne vrste, voćke i povrće. Aromatično bilje ide u sastav vrtnog oblikovanja: kamenjara, ukrasnih gredica, grupa, pojedinačno, živica itd. Cilj ovog rada bilo je istražiti percepciju primjene i dekorativnosti najzastupljenijih odabranih aromatičnih vrsta Drniša i okolice metodom ankete. Rezultati pokazuju da ispitanici uglavnom s ocjenom vrlo dobar, vrednuju ukrasne karakteristike i mogućnosti primjene odabranog aromatičnog bilja.

Uvod: Divlja (oštrolisna) šparoga (Asparagus acutifolius L.) je samonikla biljka koja raste najčešće u obalnom području na krševitom tlu. Cijenjena je zbog svojih jestivih, mekanih i sočnih izdanaka koji se beru u proljeće. Ubraja se među najstarije poznate ljekovite biljke. Izvor je raznih fitonutrijenata koji se ubrajaju u snažne antioksidanse i štite organizam od štetnih posljedica oksidativnih procesa u organizmu. Cilj rada:Cilj ovog rada je bio utvrditi pojedine fizikalno-kemijske karakteristike divljih šparoga te ih usporediti s rezultatima dosad provedenih istraživanja iz drugih uzgojnih područja kao i s obilježjima kultiviranih šparoga. Materijali i metode: Za ispitivanja u ovom radu korišteni su mladi mekani izboji divljih šparoga ubranih u području okolice Knina koji suručnoodvajani od tvrdog drvenastog dijela biljke. U radu su provedena sljedeća ispitivanja: određivanje vode i ukupne suhe tvari (sušenjem ), određivanje pepela (žarenjem), određivanje udjela ulja (metodom po Soxhletu). U cilju utvrđivanja sadržaja fenolnih sastojaka i antioksidativne aktivnosti provedena je ekstrakcija divljih šparoga korištenjem različitih otapala (voda, etanol, aceton) kao i uvjeta ekstrakcije. Određivanje ukupnih fenola je rađeno metodom po Folin-Ciocalteu na spektrofotometru pri valnoj duljini 765 nm. Rezultat je izražen u mg/L. Za određivanje antioksidacijskog kapaciteta ekstrakata divljih šparoga korištena je DPPH metoda. Rezultati:Udio vode (84, 3 %) i ukupne suhe tvari (15, 7 %) u uzorcima divljih šparoga ispitanim u ovom radu u skladu su s rezultatima ispitivanja drugih autora, dok su vrijednosti sadržaja pepela (3, 1 %) i ulja (1, 6 %)bile niže. Uspoređujući s literaturnim podacima utvrđeno je kako kultivirane šparoge imaju viši udio vode (92 %) te niži sadržaj suhe tvari (8%), pepela i ulja (0, 2 %) u odnosu na divlje šparoge. Najviši udio ukupnih fenola utvrđen je kod etanolnih ekstrakata (69, 7 mg/l). Rezultati određivanja antioksidativne aktivnosti pripremljenih ekstrakata u korelaciji su sa utvrđenim sadržajem ukupnih fenolnih spojeva. Zaključci:Divlje povrće, u ovom slučaju šparoge važan su izvor fitonutrijenata (poput vitamina, klorofila te antioksidativnih tvari, među kojima značajno mjestu pripada skupini fenolnih spojeva). Osim izuzetnih kulinarskih svojstava upravo antioksidativno djelovanje upućuje na potrebu što veće zastupljenosti ovog izuzetno važnog povrća u svakodnevnoj prehrani.

Fresh strawberries are popularly consumed worldwide for their delectable flavour and high nutritional content [1]. Sugars and acids are responsible for the sweetness and tartness of the fruit [2]. The Vrgorac area in Croatia is well known for its high quality strawberry production. The headspace volatiles were isolated by headspace solid phase microextraction (HS-SPME) using fiber coated with the layer of Polydimethylsiloxane/Divinylbenzene (PDMS/DVB). Obtained samples were analyzed by gas chromatography and mass spectrometry (GC-MS) on HP-5MS column. The main compounds of strawberry fruit headspace were esters: Methyl butanoate (14.5%), Methyl hexanoate (12.6%), Ethyl butanoate (8.9%) and Butyl butanoate (6.9%). Esters are the most important group of volatile compounds responsible for the aroma of strawberry fruit. The primary enzyme believed to be responsible for ester production is alcohol acyltransferase (AAT). Alcohol dehydrogenase (ADH) is another enzyme that is involved in synthesis of aroma volatiles in strawberry fruit [2]. However, the study of a larger number of samples from various years of production supports the results obtained by this first screening.

U radu se iznose rezultati istraživanja ukrasne dendroflore i voćnih vrsta privatnih vrtova na području grada Knina, koji je smješten u sjevernoj Dalmaciji, na padinama brda Spas, u Šibensko-kninskoj županiji na području ukupne površine od 355 km2 . Tijekom florističkog istraživanja od ožujka do svibnja 2014. godine u predgrađu Knina zvanom „Pejton“ (istočno od kninske vojarne), analizirano je 90 privatnih vrtova različite veličine te je zabilježeno 58 svojti iz 27 porodica. U privatnim vrtovima dominiraju kritosjemenjače (47 svojti ; 81, 03 %), među kojima su dvosupnice (45 ; 77, 59 %) u većoj mjeri zastupljenije od jednosupnica (2 ; 3, 45 %). S najvećim brojem vrsta ističe se porodica Rosaceae (15 vrsta ; 25, 86 %). S obzirom na tip habitusa (po Erhardt i sur., 2002.) dominiraju grmolike formi (29 svojti ; 50 %), potom slijede stabla (25 svojti ; 43, 10 %), polugrmovi (1 svojta ; 1, 72 %) i penjačice (3 svojte ; 5, 17 %). Listopadne svojte (30 ; 51, 72 %) su zastupljenije od zimzelenih (28 ; 48, 27%). Među 18 autohtonih svojti (31, 03 %) dominiraju vrste koje dolaze u uzgoju (13 svojti ; 22, 41 %) Kod alohtonih svojti dominiraju vrste koje isključivo dolaze u kulturi (32 svojti ; 55, 17 %), slijede neudomaćene svojte „casual“-cas (7 ; 12, 07 %), te jedna invazivna svojta (1, 72 %). Analiza alohtone dendroflore prema geografskom podrijetlu pokazuje najveću zastupljenost biljaka azijskog podrijetla (23 ; 39, 65 %), zatim slijede svojte iz Amerike (9 ; 15, 52 %), Europe i Azije (8 ; 13, 79 %). U krajobrazno uređenje privatnih vrtova potrebno je uvoditi naše autohtone dendrološke ukrasne i voćne vrste, a u vrtovima su većinom korištene alohtone vrste koje se uzgajaju zbog dekorativnosti te utilitarnog karaktera.

Ispitivanja ulja dalmatinskih sorti maslina Krvavice, Lastovke, Levantinke, Mašnjače i Oblice u ovom radu su vršene u cilju karakterizacije istih. Cilj ovog rada je izabran iz razloga što do sada ulja dalmatinskih sorti maslina nisu kompletno ispitana, a što je temelj karakterizacije. Karakterizacija je metodološki i analitički provedena na način da se utvrdi utjecaj sorte na pripadajuća ulja. Za potrebe karakterizacije dokazivan i određivan je kompletan kemijsko – fizikalni sastav i senzorska svojstva ovih ulja, te su se dobivene vrijednosti statistički obradile mjerama centralne tendencije i mjerama varijabiliteta, a prosječne vrijednosti dobivenih rezultata su uspoređene pomocu Tukeyevog testa signifikantne razlike. Radi objektivizacije analitičkih određivanja masnih kiselina, fenola, sterola, hlapljivih sastojaka, tokoferola, pigmenata, peroksidnog broja i senzorskih svojstava, sva ispitivanja su vršena paralelno s uljem introducirane talijanske sorte Leccino. Ulje sorte Leccino u ovom radu je izabrano kao test objektivizacije, jer je ulje ove sorte na tržištu do sada najviše ispitano, a ista je kod nas najzastupljenija introducirana sorta. Sva predviđena ispitivanja su se pokazala potpuno opravdana budući su potvrdila očekivanja da su ova ulja po mnogim parametrima kvalitete i biološke vrijednosti specifična tj. imaju vlastiti karakter. Također, ovim radom je u potpunosti postignut očekivani znanstveni doprinos jer se ova ulja preko znanstveno utvrđene karakterizacije po prvi puta mogu pozicionirati na tržištu potpuno zaštićena od bilo kakvih krivotvorina. Investigation of oils obtained from Dalmatian varieties of olives Krvavica, Lastovka, Levantinka, Mašnjača and Oblica in this thesis were carried out for the purpose of their characterization. The aim of this study was chosen because Dalmatian varieties of olive oils have not been fully tested so far, which is the basis of the characterization.The characterization was conducted in such a methodological and analytical manner to determine the effect of genotype on the corresponding oil. The complete chemical-physical composition and sensory properties of the oil varieties were detected and determined for the purpose of characterization, and the values obtained were processed by statistical measures of central tendency and measures of variability, and then the average values of the results obtained were compared using the Tukey’s test of significant differences. Due to objectification of analytical determination of fatty acids, phenols, sterols, volatiles, tocopherols, pigments, peroxide value and sensory properties, all tests were carried out in comparison with the oil of the introduced Italian variety Leccino. Leccino variety oil was chosen in this thesis as a test of objectification, because this oil has been the most examined oil in the market so far, and the same is the most common introduced olive variety in Croatia. All the planned tests have proved to be fully justified since they have confirmed our expectations that these oil varieties will be specific considering quality parameters and biological value , i.e. they have their own specific features. Also, this thesis has fully achieved the expected scientific contribution because these oils, which are now scientifically determined through characterization, may be put on the market as totally protected from any forger.

Virgin olive oil is obtained from fresh and undamaged olive fruits (Olea europaea L.) by mechanical procedures [1] and it is characterized by a delicate and unique flavour highly appreciated by consumers [2]. The characteristic aroma of olive oil depends on the volatile compounds. The studies on the characterization of volatile compounds of virgin olive oils indicated that the major contributors of olive oil aroma were C6 aldehydes and alcohols. The C6 compounds (aldehydes, alcohols and esters) are enzymatically produced from linoleic and linolenic acids through the lipoxygenase (LOX) pathway [3]. Oblica is the main Croatian autochthonous variety and presents more than 60% of total olive trees. In the present study the volatile profile of Oblica virgin olive was established using solid-phase microextraction (SPME) with DVB/CAR/PDMS fibre coat followed by gas chromatography-mass spectrometry (GC-MS) analysis. Predominant headspace compounds were: (E)-hex-2-enal (63, 5%), (Z)-hex-3-enal (6, 5%), 3-ethylocta-1, 5-diene (two isomers: 7, 1% ; 5, 5%), hexanal (4, 4), pentan-3-one (2, 5%), pent-1-en-3-one (1, 7%) and α-copaene (1, 1%). In comparison with oils of Turkey varieties Ayvalik and Memecik, it can be concluded that there are some differences in composition of volatile compounds. The amount of the main volatiles found in tested oil is quite different to oils of Turkey varieties where the amount of (E)-hex-2-enal was 9, 24% for Ayvalik oils 25, 8% for Memecik oils. In Ayvalik olive oil headspace, hexanal was predominant (14, 3%). The results showed that the aroma compounds accumulate differently, depending on the varieties which indicate a close relation with the activity of an enzyme that is genetically determined. [1] Ilyasoglu et al., Scientia Horticulturae, 129 (2011) 279–282 [2] Šarolić et al., Molecules, 19 (2014) 881-895 [3] Angerosa et al., Journal of Chromatography A 1054 (2004) 17–31