Nives Resiga

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Tomaž Požrl

University of Ljubljana

Josipa Fako

University of Osijek

Mirela Kopjar

University of Osijek

Indira Kosović

University of Split

Goran Bošnjaković

Vlasta Piližota

Croatian Academy of Sciences and Arts

Ines Banjari

University of Osijek

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University of Osijek

University of Jos

University of Ljubljana

Northwestern University

Institut Agro Dijon

NeuroDiderot

ENSA Dijon

Université de Bourgogne

Centre des Sciences du Goût et de l'Alimentation

University of Split

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Determination of the glycaemic index of energy preparations

Nives Resiga Goran Bošnjaković Josipa Fako Indira Kosović Ines Banjari

Glycaemic index

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Comparison of antioxidant activity of different flours determined by DPPH and ABTS method

Mirela Kopjar Nives Resiga Tomaž Požrl Vlasta Piližota

The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 (efficiency coefficient) and ARP (antiradical power) values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method, respectively) thus it had the highest ARP value.

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ODREĐIVANJE GLIKEMIJSKOG INDEKSA ENERGETSKIH PRIPRAVAKA NAMIJENJENIH KONZUMACIJI PRIJE I TIJEKOM FIZIČKE AKTIVNOSTI

Nives Resiga

Glycaemic index (GI) indicates the rate of blood glucose change after ingestion of a certain amount and type of carbohydrate. Consumption of carbohydrates with different GI before, during and after training affects athletic performance, and the consumption of high GI food is preferred. A controlled clinical trial according to the method ISO 26642: 2010 was conducted. Two commercially available energy preparations formulated for the consumption before and during training (gel and jelly) and honey were analysed. The lowest acceptability (determined by hedonic scale) had the gel (mean score 3.1). Glycaemia observed through the area under the blood glucose curve (iAUC ± SE) was significantly the lowest iAUC for honey 81.0 ± 8.6, while jelly had the highest iAUC 149.2 ± 16.2 (p = 0.002 compared with honey; p = 0.032 compared with the control). A statistically significant difference (p = 0.008) was found between honey GI (89.6 ± 37.1) and jelly GI (162.1 ± 60.9), while no statistical difference was found for gel GI (124.1 ± 61.5). The results show that according to its GI, honey can be considered as a good alternative to energy preparations formulated for sport performance.

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Antioksidativna aktivnost odabranih vrsta brašna

Nives Resiga

The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Generally, antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 and ARP values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method), respectively thus it had the highest ARP value.

ABTS

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