QOL - Vol 7 Issue 1-2

92/80(,668(-XQH,661;
7KH5HSXEOLFRI6USVND%RVQLDDQG+HU]HJRYLQD(,661
(Banja Luka)
UDC 614
o L ife Q ua li y f i e
ty of L e Q a it o f L if
li ty of Lif fe Qu al lity o f L
i
u
f i
ty o
al ty o L fe Q a li y
u ali ty of Li fe Qu ua lit
a
u li y f i e
Q ua lit y o f L if e Q u
Q ua lit y o f L if e Q
fe Q ua lit y o f L if
fe Q a lit y o f L
Li fe Qu a lit y o
Li fe Qu a lit
of Li fe Qu a
of Li fe Qu
y f i
it y o f L ife
it o f L
al ity o
al ty
u li
Q ua
Q
e
Quality of Life
$0XOWLGLVFLSOLQDU\-RXUQDORI)RRG6FLHQFH
(QYLURQPHQWDO6FLHQFHDQG3XEOLF+HDOWK
92/80(

,668(
Quality of Life
(Banja Luka)
A Multidisciplinary Journal of Food Science, Environmental Science and Public Health
,]GDYD3XEOLVKHGE\3DQHYURSVNLXQLYHU]LWHW$SHLURQ%DQMD/XND3DQ(XURSHDQ8QLYHUVLW\$SHLURQ%DQMD/XND
8UHGQLNL]GDYDD(GLWRURI8QLYHUVLW\3XEOLFDWLRQV$OHNVDQGUD9LGRYL%RVQLDDQG+HU]HJRYLQD
(GLWRULQ&KLHI
5DGRVODY*UXML%RVQLDDQG+HU]HJRYLQD
$VVLVWDQW(GLWRUV

%RJROMXE$QWRQL6DQLWDU\LQVSHFWLRQDQGFRQWURO
'UDJR1HGL3XEOLFKHDOWKHQJLQHHULQJ
5DGRVODY*UXML)RRGVFLHQFHDQGWHFKRQRJ\1XWULWLRQ
0LORUDG%DODEDQ(QYLURQPHQWDODQG3XEOLF+HDOWK
,QWHUQDWLRQDO(GLWRULDO%RDUG
(GLWRULDOFRXQFLO
&DQWDOHMR0DULD-HVXV6SDLQ
RQODJL1XVUHWD%RVQLDDQG+HU]HJRYLQD
*LXVHSSH(QQH,WDO\
*UXML5DGRVODY%RVQLDDQG+HU]HJRYLQD
*UXML6ODYLFD%RVQLDDQG+HU]HJRYLQD
2OJD0DUWQ%HOORVR6SDLQ
0LOHWL3UHGUDJ%RVQLDDQG+HU]HJRYLQD
0LQNRY,YDQ%XOJDULD
0XUNRYL0LFKDHO$XVWULD
1HGL'UDJR%RVQLDDQG+HU]HJRYLQD
5DGRYDQRYL5DGRPLU6HUELD
5DMNRYL$QGUHD%HOJLXP
6UHEHQNRVND9LQHWD0DFHGRQLD
9DVLOMHYL7RGRU$XVWUDOLD
=DYDUJR=ROWDQ6HUELD
(GLWRULDO2IILFH
$OHNVL6LQLD%RVQLDDQG+HU]HJRYLQD
$QGUHWWD'DULR,WDO\
$WHOMHYL-RYR8QLWHG.LQJGRP
$YUDPRYL=RUDQ6HUELD
%DODEDQ0LORUDG%RVQLDDQG+HU]HJRYLQD
&DNL0LORUDG6HUELD
XUL=GHQND6HUELD
*ROXERYL6UEROMXE%RVQLDDQG+HU]HJRYLQD
*UXML5DGRVODY%RVQLDDQG+HU]HJRYLQD
-DL0LGKDW%RVQLDDQG+HU]HJRYLQD
.R]RPDUD5LVWR%RVQLDDQG+HU]HJRYLQD
5DGL*RUGDQD%RVQLDDQG+HU]HJRYLQD
8UHPRYL'DUNR%RVQLDDQG+HU]HJRYLQD
9LGRYL$OHNVDQGUD%RVQLDDQG+HU]HJRYLQD
Quality of Life
3DQ(XURSHDQ8QLYHUVLW\$SHLURQ
3HUH.UHFH%DQMD/XND% +
7HO
0RE
)D[
HPDLOLQIR#TRODXFRP
VHNUHWDU#TRODXFRP
UHGDNFLMD#TRODXFRP
85/KWWSZZZTRODXFRP
6HFUHWDU\
,JRU*UXML
/DQJXDJH(GLWRU
(QJOLVK6HUELDQ
7HFKQLFDO
(GLWRU/D\RXW
6UHWNR%RML
:HEGHVLJQ
0LOR3DL
3ULQWHGE\
$UWSULQW%DQMD/XND
3ULQWHGLQFRSLHV
$LPDQG6FRSH
4XDOLW\RI/LIHSXEOLVKHVRULJLQDOUHVHDUFKSDSHUVDQGUHYLHZVDQGDLPVWRSURYLGHDIRUXPIRUWKHUDSLGGLVVHPLQDWLRQRIVLJQLFDQWQRYHOUHVHDUFKLQWKH
YDULRXVGLVFLSOLQHVHQFRPSDVVLQJWKH6FLHQFHDQGWHFKQRORJ\RIIRRG3XEOLFKHDOWKHQJLQHHULQJ6DQLWDU\LQVSHFWLRQDQGFRQWURO(QYLURQPHQWDODQGSXEOLF
KHDOWK7RSLFVFRYHUHGE\WKHMRXUQDOLQFOXGH

'LHWHWLFV1XWULWLRQSULQFLSOHVDSSOLHGWRIRRGV

)RRG7HFKQRORJ\3URGXFWLRQDQGSUHVHUYDWLRQRIIRRGVWXV)RRGSUHVHUYDWLRQWHFKQLTXH

,QGXVWULDOPLFURELRORJ\6FLHQFHDQGWHFKQLTXHRIDSSOLHGPLFURELRORJ\$SSOLHGP\FRORJ\

3XEOLF+HDOWKHQYLURQPHQWDQGK\JLHQH

+\JLHQHRIDLUZDWHUVRLO3ROOXWLRQDQGLWVFRQWURO

:DWHU6DQLWDWLRQ:DWHUWUHDWPHQW

6HZDJH7UHDWPHQWGLVSRVDOXWLOL]DWLRQRIVHZDJH

8UEDQK\JLHQH:DVWHV5HIXVH5XEELVK*DUEDJH&ROOHFWLRQDQGGLVSRVDORIWRZQZDVWHV

0HDVXUHVDJDLQVWLQGXVWULDODQGRWKHUQXLVDQFHV

2FFXSDWLRQDOKHDOWKKD]DUGV2FFXSDWLRQDOKHDOWKDQGK\JLHQH

(FRORJ\(QYLURQPHQWDOHQJLQHHULQJVXVWDLQDELOLW\DQGKHDOWK

5HODWHGWRSLFV
8'&
4XDOLW\RI/LIHLVUHJLVWHUHGZLWKWKH0LQLVWU\RI6FLHQFHDQG7HFKQRORJ\RIWKH5HSXEOLFRI6USVNDE\VHULDO
UHJLVWUDWLRQFRGHGDWH
4XDOLW\RI/LIH,661;LVDQLQWHUQDWLRQDOMRXUQDOSXEOLVKHGIRXUWLPHVD\HDU
,QGH[HGLQ
/,&(16($*5((0(17(%6&23XEOLVKLQJ,QF&XUUHQW$EVWUDFWV
HEVFRKRVWFRP
LQGH[FRSHUQLFXVFRP
FLWHIDFWRURUJFRQWDFW
VFKRODUJRRJOHFRP
GRLVUSVNDQXEUV
FURVVUHIRUJ
URDGLVVQRUJ
FRVPRVLPSDFWIDFWRUFRP
HULKSOXVQVGQR
,661;3ULQW
,6612QOLQH
8'&
Quality of Life
9RO1R
CONTENTS
Aims, Scope and Editorial Board ................................................................................................................................................................................... 4
Chemical, Color, Texture and Sensory Properties of ajna Kobasica, a Dry Fermented Sausage ............................................................................... 5
Natalija Dini, Maja Ivi, Marija Jokanovi, Branislav oji, Sneana kaljac, Vladimir Tomovi
Influence of Cold Plasma Treatment on Textural and Color Characteristics of Two Tomato Varieties ..................................................................... 12
Milan Vuki, Dragan Vujadinovi, Vesna Gojkovi, Radoslav Gruji
Physical Activities of Adolescents and the Level of Knowledge on the Impact of Their Diet on Their Overall Health ............................................. 17
Mirjana Lovrenovi, Igor Gruji, Vesna Gojkovi, Radoslav Gruji
Analysis of Ambroxol Hydrochloride in Flavamed Tablets by Means of Spectroscopic Absorption Methods ......................................................... 24
Dijana Jeli, Saida Fazlagi, Vesna Antunovi, Nataa Bubi-Paji, Anelka Rai, Mirjana ermanovi
Removal of Ni(II) Ions From Aqueous Solutions by Nanoporous Material ............................................................................................................... 29

Shaban Jakupi, Katerina Atkovska, Kiril Lisichkov, Mirjana Golomeova, Mirko Marinkovski, Stefan Kuvendziev
Organization of Laboratory for Monitoring Security in the Food Industry in Order to Detect the Presence of Allergens ...................................... 36
Vesna Gojkovi, Mirjana Beribaka, eljka Marjanovi-Balaban
Instructions to Authors ................................................................................................................................................................................................ 45
)XOOWH[WDYDLODEOHIUHHRIFKDUJHDWKWWSZZZTRODXFRP
AIMS, SCOPE AND EDITORIAL BOARD

Quality of Life is the first journal we started to publish. Quality of Life specifically focuses on improving life through issues, both within the globe and within regions. It covers broad areas of studies e.g.:
Food and Food Engineering, Nutrition and Health, Ecology and Environmental Engineering and related
issues of education, science and other, with the purpose to facilitate synergy effects from their interaction
and integration that produce value for improving quality of life and social practice.
Quality of Life Magazine is published four times a year: March, July, September and December. The
journal can publish: Original scientific papers, Preliminary Communications, Scientific Notes, Reviews and
Professional Papers. All works, which will be published in the journal Quality of Life will be reviewed by
two reviewers. Language of published papers is English and that is the reason we ask the authors to submit
their works in professional English.
Papers that are published in our magazine will be delivered to libraries around the world, and electronic
versions of papers published on the web site will be accessible to everyone. Access to electronic database of published papers is free. In other words, authors, and all others who are interested in the published scientific papers
can be downloaded for free. In this way, we want to contribute to the free exchange of scientific information
between experts in different countries and contribute to the improvement of living conditions of people.
Papers are published in Quality of Life in English, with international serial codes ISSN 1986-602X
(Print) and ISSN 1986-602X (Online). Quality of Life is registered with the Ministry of Science and Technology of the Republic of Srpska by serial registration code 07.030-053-160-4/10, date 03.03.2010.
Journal Editorial Board is composed of prominent scientists from eight countries. We invite all
interested scientific and professional workers from our country, countries of the region and the world to
cooperate, either as authors or as reviewers of papers. In addition, we invite all interested parties to submit
their comments, criticisms or opinion, which will help to editorial board and editorial magazines in improving the quality of their work.
Editors
N. DINI, ET AL.:
CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF AJNA KOBASICA, A DRY FERMENTED SAUSAGE
DOI: 10.7251/QOL16005DZ
QUALITY OF LIFE (2016) 7(1-2):5-11
UDC: 637.523.035.05
Original scientific paper
CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF AJNA

KOBASICA, A DRY FERMENTED SAUSAGE
NATALIJA DINI, MAJA IVI, MARIJA JOKANOVI, BRANISLAV OJI, SNEANA KALJAC, VLADIMIR
TOMOVI,
Univerzitet u Novom Sadu, Tehnoloki fakultet, Novi Sad, Srbija
Corresponding author: natadzin@uns.ac.rs
Abstract: The aim of this study was to conduct a comprehensive examination of quality parameters of dry fermented sausage (ajna kobasica) from six different producers from the market in Vojvodina. The investigated parameters
were chemical composition (moisture, total protein, relative content of connective tissue proteins RCCTP, free fat, ash,
NaCl and nitrite content), pH value, aw value, instrumental color parameters (lightness L*, redness a* and yellowness b*), instrumental texture parameters (hardness, springiness, cohesiveness and chewiness) and sensory properties
(external appearance and/or condition of the packaging, appearance and composition of cut surface, color and stability
of color, odour and taste and texture and/ or juiciness). It could be concluded that out of six examined brands of dry fermented sausage (ajna kobasica), two brands did not meet the requirements prescribed under the Regulations, because
of a higher level of RCCTP. The lowest L* value was recorded in brand 4 (44.33). The brand 4 had the highest hardness
and chewiness (22883.33g and 3857.58g, respectively), and the lowest springiness and cohesiveness (0.42 and 0.40,
respectively). Parameters related to sensory properties showed significant variability (p < 0.05). Overall sensory quality
of tested samples ranged from 3.53 (brand 1) to 4.18 (brand 4).
Keywords: dry fermented sausages, ajna kobasica, chemical composition, texture properties, color properties,
sensory properties
Introduction
Fermentation and drying can be considered to be the oldest way to preserve raw materials. Fermented meat products play an important role in many diets around the world. They are very appreciated
by the consumers. Fermented sausages are widespread produced but the Europe is still the major producer
and consumer of these fermented meat products (Vignolo et al. 2010). ajna kobasica is a dry fermented
sausage whose consumption has been extended in all of the Province of Vojvodina (Republic of Serbia).
ajna kobasica is prepared by mixing ground pork and beef meat, hard fat tissue along with additives. Additives which are used in the production of industrial dry fermented sausage ajna kobasica are curing salts,
sugars, spices, and starter cultures. Some producers add glucono delta-lactone (GDL) in mixtures as a acidifier or curing agent. Well mixed compound is stuffed into artificial collagen casing. The diameter is usually
36mm. After stuffing it undergoes cold smoking process. Afterwards it is left to dry and ripen for a period
of up to 20-25 days, until it achieves optimum quality. The ripening stage, which takes place in ripening
chambers under controlled temperature, relative humidity and air speed conditions, is the most demanding
operation in the production of dry fermented sausages (Vignolo et al., 2010). The above-mentioned process
parameters affect the textural, color and sensory properties of the final product. The color, texture and flavor
of dry fermented sausages are factors critical to consumer acceptance (Popov Ralji et al., 1996).
There is no existing information in scientific literature on this dry fermented sausage (ajna
kobasica), which could contribute eficiently to its characterization. The purpose of this work was to examine, physico-chemical composition, instrumental measurements of color and texture and sensory properties
of ajna kobasica.
N. DINI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):5-11
Materials and methods

Sausages examined in this work were selected randomly from six different producers from the
market. Samples were labelled with a numeric code: the number (1-6) indicates the brand (producer). Three
sausages (pieces about 300 to 400 g weight) of every selected commercial brand were randomly purchased
at the supermarket.
After removing the casing, chemical analyses were made on every commercial brand of dry fermented
sausage. All samples of dry fermented sausages were homogenised, frozen and kept at -20 C until they were
analysed. Moisture, total protein, RCCTP, free fat, ash, NaCl and nitrite content were determined according
to methods recommended by International Organization for Standardization (ISO 1442:1998; ISO 937:1992;
ISO 3496:2002; ISO 1444:1998; ISO 936:1998; ISO 1841-1:1999; ISO 2918:1999, respectively).
The pH values of sausages were measured using the portable pH meter (ConsortC931, Turnhout,
Belgium) equipped with an insertion glass combination electrode (Mettler Toledo Greifensee, Switzerland).
pH was measured both in the core and in the outer part of halved sausages. Means of three measurements
are presented.
Water activity (aw) of samples was determined using Testo 650 measuring instrument. Means of
three measurements are presented.
Color of each sample of the examined sausages was measured immediately after slicing 2 mm
thick slice at room temperature . The CIE L*a*b* color coordinates ( CIE, 1976) were determined using a
Minolta chromameter (Model CR-400, Minolta Co., Ltd., Osaka, Japan) using D-65 lighting, a 2 standard
observer angle and an 8-mm apperture in the measuring head to obtain L*, a*, and b*scores. The chromameter was calibrated using a Minolta calibration plate (No. 11333090; Y = 92.9, x = 0.3159; y = 0.3322).
One measurement was taken on nine fresh cut surfaces of sausages from each brand. Data presented are
means of 9 measurements.
Texture profile analysis (TPA) was performed with a universal testing machine Texture Analyser
TA HD (Stable Micro System, Godalming, England). The samples (six cylinders) 2 cm high and 2.54 cm
(1 inch) in diameter, taken from the central part of sausage slices, were equilibrated to room temperature.
A double compression cycle test was performed up to 50% compression of the original portion height. A
time of 5 s was allowed to elapse between the two compression cycles. Force-time deformation curves were
obtained with a 250 kg load cell applied at a cross-head speed of 1 mm/s. The following parameters from
the forcetime curves were determined: hardness (g) maximum force required to compress the sample,
springiness ability of the sample to recover its original form after deforming force was removed, cohesiveness, extent to which the sample could be deformed prior to rupture and chewiness (g), work required to
masticate the sample before swallowing.
A panel consisting of seven trained members of different ages performed sensory evaluation. The panelists were asked to test the dry fermented sausages for the following characteristics: external appearance and/
or condition of the packaging, appearance and composition of cut surface, color and stability of color, smell
and taste and texture and/ or juiciness. Each panelist was given three slices (3 mm thick) of each sample, cut
with a slicing machine and served on white plastic dishes. Water and unsalted bread were allowed to cleanse
the palate between samples. Assessments were carried out under natural light at a room temperature. Evaluations were performed according to a 5-point scale descriptive system, from 0 to 5, with sensitivity threshold of 0.25 points. Each mark was ascribed a distinctive quality level, as follows: 5extraordinary, typical,
optimal quality level; 4observable deviations or insignificant quality defects; 3drawbacks and defects of
quality; 2distinct to very distinct drawbacks and defects of quality; 1fully changed, nontypical properties,
www.qol-au.com
N. DINI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):5-11
product unacceptable; 0visible mechanical or microbiological contamination, atypical product and similar.
The overall sensory quality of sausages was evaluated according to the following expression: Overall sensory
quality = (external appearance of sausage x2 + appearance and composition of cut surface x5 + color and color
maintenance on the cutting x3 + odor and taste x7 + texture and juiciness x3) / 20.
Differences between the sausages produced by different producers were analysed through an analysis of variance ANOVA (Statistica 12.6 - StatSoft, Inc. 2014). The Duncans post hoc test was used for
comparison of mean values.
Results
The mean values of the chemical components of the six dry fermented sausages are presented in
Table 1. According to Serbian Regulations, moisture content in dry fermented sausages must be lower
than 35% (Serbian Regulations 94/2015). All the moisture content was lower than 35%, they ranged from
20.22% (brand 4) to 30.87% (brand 1). Vukainovi et al. (2012), in commercial dry fermented sausages
(ajna kobasica), found that moisture content ranged from 17.22% to 36.12%, while Rede et al. (1995)
registered moisture content between 25.54% and 27.56%. The lowest protein content with significant difference (p < 0.05) was recorded in brand 2 (21.42%) and the highest numerical value had brand 5 (26.12%).
The protein content in dry fermented sausages must be above 20% (Serbian Regulations, 94/2015). The
protein content in investigated samples of ajna kobasica were similar to the registered values in earlier
studies (Dini et al., 2015). Vukainovi et al. (2012), in the same type of sausage, found that total protein
content varried between samples (17.17%-31.69%). According to Serbian Regulations (94/2015), RCCTP
must be lower than 15%. The RCCTP was not within the values recommended in the Regulations for brand
2 (18.11%) and brand 3 (16.78%). The level of free fat varied between sausages and ranged from 36,77%
(brand 5) to 48,31% (brand 2). Petrovi et al. (2011) found similar values in Petrovska klobasa, traditional
fermented sausage, which ranged from 34.09% to 46.01%. The ash content of all brands ranged from 4.41%
to 5.23%. NaCl levels were significantly different (p < 0.05) between sausage brands, except between brand
4 (3.85%) and brand 5 (3.84%). NaCl contents were lower in comparison with the values recorded in other
studies (Rede et al., 1995). The concentration of residual nitrite varied (p < 0.05) between sausages. The
lowest concentration of nitrite (5.75 mg/kg) was found in brand 6 and the highest in brand 1 (13.84 mg/kg).
Table 1. Chemical composition of dry fermented sausages (ajna kobasica)ab
Brand
1
2
3
4
5
6
a
b
Moisture
content
(%)
30.87
0.29a
23.84
0.01d
26.09
0.28c
20.22
0.01e
30.46
0.08b
30.67
0.17ab
Protein
content
(%)
23.74
0.36b
21.42
0.24c
23.84
0.42b
25.31
0.59a
26.12
0.53a
25.77
0.47a
RCCTP
(%)
10.61
0.17d
18.11
0.19a
16.78
0.67b
10.90
0.47d
13.32
0.46c
10.09
0.47d
Free fat
content
(%)
39.76
0.46c
48.31
0.83a
42.38
0.87b
47.75
0.40a
36.77
0.58d
37.00
0.78d
Ash content
(%)
5.07
0.14ab
4.41
0.06c
4.95
0.18b
5.23
0.06a
5.08
0.12ab
5.10
0.03ab
NaCl
(%)
3.00
0.02d
3.16
0.04c
3.53
0.10b
3.85
0a
3.84
0.01ba
3.59
0.01b
Nitrite
content
(mg/kg)
13.84
0.04a
6.03
0.14d
9.64
0.12b
5.98
0.33d
9.07
0.08c
5.75
0.03d
pH
aw
4.92
0.01c
4.85
0.01d
4.67
0.01e
5.06
0.01a
4.99
0.01b
4.85
0.02d
0.876
0.004a
0.848
0.001b
0.851
0.008b
0.793
0.003c
0.874
0.002a
0.876
0.004a
Mean value with standard deviation

Different letters in the same column indicate significant differences (p < 0.05)
N. DINI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):5-11
Color characteristics of investigated samples, expressed in CIE L*a*b* system, are shown in Table
2. The analysed dry fermented sausages showed significant differences (p < 0.05) for color parameters
lightness L* (44.33-53.64), redness a* (13.08-18.59) and yellowness b* (7.84-10.23), although the variability among different brands can be considered low, especially for L* values (C.V. among brands is 6.88%;
12.81% and 11.29%, respectively). The higher L* values were found in previous work (Popov Ralji et
al. 1990). Gimeno et al. (2000) studying Chorizo de Pamplona, a Spanish dry fermented sausage, found
similar L* values (46.87-54.29), but higher a* (20.44-26.12) and b* values (10.99-17.70). Dellaglio et al.
(1996) investigated Felino, an Italian dry cured sausage and found lower L* (39.15-42.79) and b* values
(5.68-8.90) and higher a* values (22.13-30.08). Some authors concluded that moisture content affects the
L* value (Bozkurt and Bayram, 2006). In our study, significant correlation (p < 0.05) was found between
color parameter L* and moisture content. However, no significant correlations were found between color
parameters and protein or fat content.
Table 2. Instrumental color measurement of dry fermented sausages (ajna kobasica)ab
a
b
Brand
L*
a*
1
2
3
4
5
6
53.643.22
46.193.68bc
46.551.86bc
44.332.71c
45.871.20bc
47.992.79b
a
b*
13.081.78
18.591.76a
17.070.98ab
16.661.32b
18.130.47b
14.762.55c
d
9.320.80dbc
7.951.08d
8.680.57cd
10.001.20ab
10.230.43a
7.841.06d

Textural properties of dry fermented sausages are shown in Table 3. Some significant differences
(p < 0.05) can be observed between different commercial brands. The parameter hardness ranged from
8210.98g (brand 1) to 22883.33g (brand 4) and the C.V. among different commercial brands was 44%. Gimeno et al. (2000), in commercial Spanish dry fermented sausages found a C.V. of 13.75%, while Dellagio
et al. (1996) in commercial Italian dry cured sausages found a C.V. of 67.4% for hardness. Springiness,
cohesiveness and chewiness showed a coefficient of variation lower compared to hardness (C.V. = 10% for
springiness, C.V. = 16% for cohesiveness and C.V. = 25% for chewiness). Regarding the obtained results it
can be concluded that consistency of dry fermented sausages was quite different among different brands on
the market. After fermentation, drying is a major factor affecting texture properties (Gonzlez-Fernndez
et al. 2006). It was found from Pearson correlation tests that hardness, springiness and cohesiveness were
related (p < 0.001) to moisture content with correlation coefficient of -0.74, 0.93 and 0.93, respectively.
Negative correlation coefficient between hardness and moisture content indicated that the increase in moisture content affected the hardness decrease. However, Bozkurt and Bayram (2006) reported the correlation
coefficient between moisture content and hardness of -0.93, while Gmez and Lorenzo (2013) reported the
value of -0.62. Likewise, hardness, springiness and cohesiveness are significantly correlated (p < 0.001)
with aw (hardness r = -0.88, springiness: r = 0.86, cohesiveness r = 0.86). Textural properties have been related in meat products to pH, fat and salt values (Gimeno et al., 2000). Hardness, springiness, cohesiveness
and chewiness showed no significant correlations with pH. The explanation for this could be in the significant difference (p < 0.05) in pH values within the brands. The investigated texture parameters springiness
www.qol-au.com
N. DINI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):5-11
and cohesiveness were affected significantly (p < 0.001) by fat levels (springiness: r = - 0.91, cohesiveness
r = -0.88). In our study, no significant difference was found in the correlation between hardness and fat
content among different commercial brands. On the other hand, some studies of dry fermented sausages
showed significant negative correlation between textural parameter hardness and fat level (Gimeno et al.,
2000; Liaros et al., 2009; Olivares et al., 2010; Corral et al., 2014). It can be observed from the obtained
results the positive correlation between salt content and parameters hardness and chewiness (hardness: r =
0.65, p < 0.01, chewiness: r = 0.83, p < 0.001). Decrease in texture parameters hardness and chewiness with
NaCl reduction have been previously reported in fermented sausages (Gimeno et al., 1999; Corral et al.,
2016). The total protein content had no significant correlation with any of the textural parameters, with the
exception of chewiness ( p < 0.001).
Table 3. Textural properties of dry fermented sausages (ajna kobasica)ab
a
b
Brand
Hardness (g)
Springiness
Cohesiveness
Chewiness (g)
1
2
3
4
5
6
8210.98297
8668.51892d
15341.39984b
22883.33982a
10921.41789c
9940.631234dc
0.520.01
0.450.03d
0.480.02c
0.420.01e
0.550.03a
0.530.02ab
0.590.01
0.470.04b
0.480.05b
0.400.03c
0.610.01a
0.590.01a
2499.0397c
1843.6674d
3492.70354ab
3857.58409a
3637.95328a
3132.98465b

Table 4. Multivariate correlations between parametersab
Hardness
Springiness
Cohesiveness
Chewiness
a
b
pH
aw
0.30
-0.08
-0.07
0.24
-0.88
0.86b
0.86b
-0.33
Moisture
Fat
NaCl
Protein
RCCTP
-0.74
0.93b
0.93b
-0.09
0.45
-0.91b
-0.88b
-0.26
0.65
-0.06
-0.13
0.83b
0.32
0.41
0.34
0.78b
-0.14
-0.31
-0.35
-0.37
Significant at p < 0.01

Significant at p < 0.001
The results of the sensory analysis are shown in Fig. 1. The average sensory score for external appearance and/or condition of the packaging of these dry fermented sausages ranged from 4.00 (sample 1) to
4.94 (sample 4). The sensory score for appearance and composition of cut surface ranged from 3.50 (sample
1) to 4.38 (sample 6). Sample 1 had the lowest score for the parameter color and stability of color (3.31),
while sample 6 had the highest score (4.31). The lowest score for sensory property odour and taste was for
sample 3 (3.25), while the highest score was for sample 4 (4.00). The sensory property texture and/ or juiciness ranged from 3.88 (sample 6) to 4.50 (sample 4). Sample 4 had the highest TPA hardness and chewiness
values and the lowest TPA springiness and cohesiveness values. It was possible to identify a positive correlation between the sensory property texture and/or juiciness and instrumentaly obtained TPA parameters
hardness and chewiness (hardness: r = 0.86, p < 0.001; chewiness: r = 0.54, p < 0.05). On the other hand,
textural parameters springiness and cohesiveness and textural scores obtained by panelists were in a signifi-
N. DINI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):5-11
cantly negative correlation (springiness: r = -0.56, p < 0.05; cohesiveness: r = -0.58, p < 0.05). The lowest
score for overall sensory quality was found in sample 1 (3.53), and the highest in sample 4 (4.18).
Figure 1. Average sensory scores of the dry fermented sausages (ajna kobasica). Mean values with different letter differs
significantly (p < 0.05)
Conclusion
This study describes the compositional, color, textural and sensorial profile characteristics of dry
fermented sausage (ajna kobasica). We can conclude on the grounds of the results of our study that
two samples (sample 2 and sample 3) did not meet the requirements prescribed under the Regulations
(94/2015). The reason for the incompatibility of two samples was a higher level of RCCTP. All the examined brands had a content of moisture or total protein, which were in concordance with the requirements
in the Regulations (94/2015). The sample 4 had the lowest aw value (0.793) and also the lowest moisture
content (20.22%). The highest pH value was recorded in sampe 4 (5.06). The same sample had the lowest lightness value (44.33). Also, sample 4 had the highest hardness and chewiness levels (22883.33g and
3857.58g, recpectively). The highest overall sensory quality was recorded in sample 4 (4.18).
Acknowledgements
This research was financially supported by the Ministry of Education, Science and Technological
Development, Republic of Serbia, project No TR31032.
10
www.qol-au.com
N. DINI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):5-11
References
Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science 73, 344350.
CIE (1976). International Commission on Illumination, Colorimetry: Official Recommendation of the International Commission on IlluminationPublication CIE No. (E-1.31). Paris, France: Bureau Central de la CIE.
Corral, S., Salvador, A., Belloch, C. & Flores, M. (2014). Effect of fat and salt reduction on the sensory quality of slow fermented sausages
inoculated with Debaryomyces hansenii yeast. Food Control, 45, 1-7.
Corral, S., Salvador, A., & Flores, M. (2016). Effect of the use of entire male fat in the production of reduced salt fermented sausages. Meat
Science, In Press, doi:10.1016/j.meatsci.2016.02.005.
Dellaglio, S., Casiraghi, E., & Pompei, C. (1996). Chemical, physical and sensory attributes for the characterization of an Italian dry- cured
sausage. Meat Science, 42, 25-35.
Dini, N., Ivi, M., oji, B., Jokanovi, M., Tomovi, V., Okanovi, ., & Popov Ralji, J. (2015). Some quality parameters of dry fermented
sausages (ajna kobasica). Procedia Food Science, 5, 77-80.
Gimeno, O., Astiasarn, I., & Bello, J. (1999). Influence of Partial Replacement of NaCl with KCl and CaCl2 on Texture and Color of Dry
Fermented Sausages. Food Chemistry, 47, 873-877.
Gimeno, O., Ansorena, D., Astiasarn, I. & Bello, J. (2000). Characterization of chorizo de Pamplona: instrumental measurements of colour
and texture. Food Control, 69, 195-200.
Gmez, M. & Lorenzo, M.J. (2013). Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened
chorizo from Celta pig breed. Meat Science, 95, 658-666.
Gonzlez-Fernndez, C., Santos, E. M., Rovira, J. & Jaime, I. (2006). The effect of sugar concentration and starter culture on instrumental and
sensory textural properties of chorizo-Spanish dry-cured sausage. Meat Science 74, 467475.
ISO (1998) Determination of moisture content, 1442:1998. ISO, Geneva, Switzerland.
ISO (1992) Determination of nitrogen content, 937:1992. ISO, Geneva, Switzerland.
ISO (2002) Determination of hydroxyproline content, 3496:2002 . ISO, Geneva, Switzerland.
ISO (1998) Determination of free fat content, 1444:1998. ISO, Geneva, Switzerland.
ISO (1998) Determination of total ash, 936:1998. ISO, Geneva, Switzerland.
ISO (1999) Determination of chloride content-Part 1: Volhard method, 1841-1:1999. ISO, Geneva, Switzerland.
ISO (1999) Determination of nitrite content, 2918:1999. ISO, Geneva, Switzerland.
Liaros, N.G., Katsanidis, E. & Bloukas, J.G. (2009). Effect of the ripening time under vacuum and packaging film permeability on processing
and quality characteristics of low-fat fermented sausages. Meat Science, 83, 589-598.
Olivares, A., Navarro, J.L., Salvador, A., & Flores, M. (2010). Sensory acceptability of slow fermented sausages based on fat content and
ripening time. Meat Science, 86, 251-257.
Petrovi, Lj, Dini N, Ikoni. P, Tasi. T, & Tomovi, V. (2011). Quality and safety standardization of traditional fermented sausages. Tehnologija mesa, 52, 234-244.
Popov-Ralji, J., Vukas, S., Sui, M., Tojagi, S., Dini, N. (1990). Senzorna svojstva i instrumentalno merenje suenih kobasica. Tehnologija
proizvodnje i kvaliteta suenih-fermentovanih kobasica, Novi Sad, 105-122.
Popov Ralji, J., Kelemen Mai, ., Dini, N., Sui, M., Teanovi, D. (1996). Senzorna svojstva suenih fermentovanih kobasica. Tehnologija mesa, XXXVII, 3-4, 150- 152.
Pravilnik o kvalitetu usitnjenog mesa, poluproizvoda od mesa i proizvoda od mesa, Slubeni Glasnik RS, br.94/2015.
Rede R., Vukas, S., Dini, N. (1995). Uticaj starter kultura na svojstva suenih kobasica. Tehnologija mesa, XXXVI, 4, 270-274.
Vignolo, G., Fontana, C. & and Fadda, S. (2010). Semidry and Dry Fermented Sausages. In: Handbook of Meat Processing, edited by F. Toldra
(pp. 379-398). Ames, Iowa: Blackwell Publishing.
Vukainovi, M.V., Kurubi, V.S., Kaljevi, V.M., Makovi, P.Z., & Petrovi, M.D. (2012). Examinations of certain chemical characteristics
of fermented dry sausage quality parameters. Veterinarski glasnik, 76, 73-84.
Recived: 24.02.2016
Accepted: 20.05.2016.
11
M. VUKI, ET AL.:
INFLUENCE OF COLD PLASMA TREATMENT ON TEXTURAL AND COLOR CHARACTERISTICS OF TWO TOMATO VARIETIES
DOI: 10.7251/QOL16012V
QUALITY OF LIFE (2016) 7(1-2):12-16
UDC: 635.64:575.22
INFLUENCE OF COLD PLASMA TREATMENT ON TEXTURAL AND COLOR

CHARACTERISTICS OF TWO TOMATO VARIETIES
MILAN VUKI, DRAGAN VUJADINOVI, VESNA GOJKOVI, RADOSLAV GRUJI
University of East Sarajevo, Faculty of Technology, Zvornik
Abstract: New technologies had been developed to prolong postharves sustainability of horticultural crops.
Technologies as hot air treatment or iridation with UV-C spectral emissions are among them. Al of them have positive
and negative effects on quality of horticultural crops. Increasingly under research for decontamination of foods is cold
plasma technology, especially fresh fruits and vegetables. Possibility of creating cold plasma under atmosferic presures
(ACP) offers new preservation tool to reduce microbial infections of vegetable crops. Effects of atmosferic cold plasma
on food quality, however, remains under researched.. In this study, tomato is treated with air ACP generated with an dielectric barrier discharge reactor (DBD). Changes in textural and color characteristics of two tomato fruit varieties after
cold plasma treatment were analysed by performing TPA test and color measurements. The effect of air ACP on tomato
texture and color was insignificant.
Keywords: Cold plasma, Tomato, Texture, Color
Introduction
Fresh tomato (Solanum lycopersicum L.) with yearly global production exceeding 161 million tonnes
per year is one of the most importan vegetable crops in human nutrition (FAOSTAT, 2012). By its botanic
nature tomato is very perishable fruit coused by rapid ripining which enables microbial infection and development (Pinheiro et al., 2013). In the past raw agricultural produce has frequently been associated with
foodborne outbreaks. Refrigerating can delay these unwanted changes, but it is not always possible to perform
as tomatoes are susceptible to chilling injury (Luengwilaiet al., 2012). Different chemical have been applied
for desinfection of vegetable crops (Tzortzakis, 2010).Chlorinated water being the most common, the use of
chlorine is associated fith formation of carcinogenic coumpounds (Bermdez- Aguirre & Barbosa-Cnovas,
2013). In the last several decades, interest in postharvest treatments increased. (Lurie, 1998).
Three dominant termal methods developed: hot water, vapor heat and hot air. From all of these,
hot air treatment is used for fungal and insect control and have adventage of humudity regulation. (Lurie,
1998). Heat produce many physiological changes in fruit and that mean tomato fruit as well. Treatment
(38C) lasting for three days inhibit ethylene production, color development and fruit softening (Lurieet al.,
1996).
New technologies had been developed to prolong postharves sustainability of tomato (Tzortzakis,
2010; Pinheiro et al., 2013). Among them ultraviolet (UV) radiation is most explored. Spectral emission at
254 nm, termed UV-C radiation reduce germicidal activity (Lui et al., 2012). These spectral emissions are
harmful but can induce several benevicial effects on vegetable crops if applied in low levels (phenomenon
khnow as hormesis). Exposure to UV-C spectral emissions is considered as an potential suptitute to treatment with chemical fungicides, heat treatment in control of postharves disease (Bravo et al., 2012). Reserch
show that treatment with UV-C irradiated tomato samples had slightly delayed ripening (Belovi et al.,
2014). Disadvantege of UV-C spectral emissions in practical use is shadowing effect. Duo to streigh line
propagation, same parts of vegetable can shield other areas of same vegetable. This phenomenon complicate practical aplication and increase microbial infection risk.
12
www.qol-au.com
M. VUKI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):12-16
One new technology that could be more adventagues dou to absence of shadowing effect is cold
plasma. In contrast to the use of UV-C spectral emissions UV-C spectral emissions and plasma reactive
species can arise from point sources everywhere from within the plasma to synergistically inactivate microorganisms. Plasma can be generated and maintained under vacum or at atmosferic presures. Cold plasma under atmosferic preasures is more practical for several reasons. Vacum condition can reduce water
presence in foodstuff, it can be generated in packed food and different gasses and their mixtures can be
applied. Defferent technics of generating atmosferic cold plasma can be used, DC, AC, pulsed DC, RF,
MW, or dielectric barrier (DB) or electron and laser beams (Conrads and Schmidt, 2000). Recent research
focus mainly on dielectric barrier (DB) generated cold plasma application due vary simple aparatus and
possible easy application in practice. It is shown that plasma can inactivate both vegetative and bacterial
endospores. In compering different plasma technologies or plasma technologies with heat or UV-C radiation common target of Bacillus atrophaeus (subtilis) is most studied (Philip et al., 2002). Microbiol inactivation is explained by two dominant mechanisms. Generation of UV spectral emissions in the ranges of
10290 nm, and wavelengths above 200 nm, at a fluence (radiation fieldstrength) of several mW/cm2, and
by plasma reactive species of which oxygen is most effective (Laroussi, 2005). Previus work with ACP
showed reductions in total mesophiles and yeasts/moulds, which are primary causes of spoilage (Misra et
al., 2014a). The efficient reduction of microorganism with a ACP suggests possible prolongation of shelf
life of the treated vegetable crops products. Research also indicates that microbial reductions were solely
due to unique chemical species obtained in plasma state (Pankaj et al., 2013). More and more aplications of
air ACP on vegetable crops is researched with litle known effect on texture and color of vegetable crops as
most research is focused on microbiological safety.Therefore, aim of this study is to examine influence of
air (ACP), on textural and color characteristics of two tomato fruit varieties.
Material and methods

Two tomato groups were used in this study. Samples were purchased from the local wholesale fruit
market (Zvornik,R.S, BiH). First group was comprised of tomatoes, variety King, second group was
comprised of chery tomatoes, variety cerasiforme. Each group was devided into two batches. One batch
was treated with air atmosferic cold plasma for treatment duration of 30s. Second, untreated batch, was
used as control.
PLASMA TREATMENT
The DBD plasma generator system comprises of two aluminium plate electrodes (outer diameter =
10 mm) over plexiglas (PP) dielectric layers between which is space where tomato sample is placed. The
high voltage step-up transformer powered with 12V with pulsed power suplly with voltage output in the
range 7.5-15kV. Rigid package made of plexiglas had dimensions of 100 mm x 100 mm x 40mm with 3
mm thickness. The atmosferic air condition at the time of cold plasma treatment was 42% relative humidity
(RH) and 25 C.
TEXTURE MEASUREMENTS
Textural analysis was conducted on three randomly chosen tomatoes from each batch using TA.XT
Plus Texture Analyser (Stable Micro Systems, England, UK) before and after tretmans with air atmosferic
plasma. Texture profile analysis (TPA) was performed in order to gain characteristics of hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of tomato fruit at the same time. Instrumental
13
M. VUKI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):12-16
settings for TPA test (TPA.PRJ) were taken from the sample projects of the software package (Texture Exponent Software TEE32, version 6,1,4,0, Stable Micro Systems, England, UK). The settings for speed and
distance ewere: speed-5mm/s and distance-5 mm.
COLOR MEASUREMENTS
The color was quantified by CIE L*, a*, b* parameters. Lightness (signified as L*) and color axis
(+a* = redness, -a* = greenness), and color axis (+b* = yellowness, -b* = blueness). A spectrophotometer
(Konica Minolta CM-5) was used to determine the color of three randomly chosen tomatoes from each
batch by detecting the diffused reflected light under standardized observation conditions in SCE mode with
changing mask 3 mm/6 mm. The color measurement was performed on (along four symmetrical sections) each tomato and average values reported.
STATISTICAL DATA ANALYSIS
Results were expressed as mean values with standard deviation for all replications. Analysis of variance (ANOVA) followed by Tukey multiple-range test for mean comparison at the level of 0,05.
Results and discussion

TEXTURE MEASUREMENTS
Texture Profile Analysis (TPA) was performed to measure different textural properties in order to
determine the effect of plasma treatment on the textural characteristics of tomato samples. Results are presented in Table 1. Parametar of adhesiveness could not be measured. However values were still similar with
no statistically significant difference (p0.05), indicating that none of samples executed change after air
ACP treatment. Higher hardness values obtained for samples of chery tomatoes, variety cerasiformecould
be explained as an variety feature not caused by air ACP treatment.
Table 1. Textural characteristics of control and plasma treated tomatoes. Values represent means sd, n = 3.
Sample
H (g) x 103
G x 103
Ch x 103
King
Control
10,280,71a
0,760,03c
0,680,05d
7,050,82e
5,420,89f
0,320,04g
Plasma treated
10,430,51a
0,770,01c
0,620,05d
6,520,47e
5,020,41f
0,290,03g
Cerasiforme
Control
11,280,70a
0,770,01c
0,620,006d
7,010,45e
5,430,39f
0,280,004g
Plasma treated
10,990,64a
0,770,01c
0,620,02d
6,830,24e
5,290,21f
0,290,01g
Values within a column followed by the same letter do not differ significantly (p > 0.05). (H- Hardness, F- Fracturability, SSpringiness, C- Cohesiveness, G- Gumminess, Ch- Chewiness, R- Resilience).
Springiness values, as an indicator of ability to recover from the initial pressure (Radusin et al.,
2013), also did not demonstrated great diversity in both varieties of tomatoes. The springiness values
ranged in the same range. Cohesiveness values were higher for variety King. Control samples of both
varieties had significantly lower gumminess, chewiness and resilience that could be attributed to stage of
their ripeness. Among all samples, there was no statistically significant difference (p0.05) betwean control
samples and plasma treathed samples. Meaning that the tissue structure of tomatoes produce remains intact
14
www.qol-au.com
M. VUKI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):12-16
by air ACP treatment. Results of Misra et al (2014b) on firmness of plasma treated strawberries are similar
with results of this research. There found no statistically significant (p > 0.05) difference in firmness among
untreated control and (ACP) treated strawberries.
COLOR MEASUREMENTS
First quality factor judged by tomato product consumers is probably color of tomatoes. Instrumental
color measurement of tomato samples are summarized in Table 2.
Table 2. The CIE L*, a*, b* values of control and plasma treated tomato samples. Values represent mean sd of measurements
made on three tomatoes in quadruplicates along four different sections.
Sample
L*
a*
b*
King
Control
37,770,72a
26,740,68b
25,401,08d
Plasma treated
36,402,19a
23,750,80c
23,482,12d
Cerasiforme
Control
35,690,39a
18,832,23b
23,881,64d
Plasma treated
37,051,71a
17,641,46b
20,793,09d
Values within a column followed by the same letter do not differ significantly (p > 0.05)
Results demostrate that there was no significant difference (p0.05) between the mean L*and b*
values of control and plasma treated samples of tomatoes at 95% confidence level. The difference in a*
was however, significant between control and plasma treated King variety samples. This change, without
futher research, must be atributed to the inherent variability in the colour of produce, considering that the
L* and b* values were not significantly different from each other. Moreover, no changes in color of the
tomatoes were visualy perceivable. Results of this research are in accordance with the research of other
authors which experimented with plasma treated strawberries and found no significant changes in color
among control and plasma treated samples (Misra et al., 2014a). Bermdez-Aguirre et al. (2013) and Misra
et al. (2014b) have also reported insignificant changes in the colour of tomatoes following cold plasma
treatments using aplasma jet array with Argon gas and DBD in-package atmospheric pressure treatment of
cherry tomatoes.
Conclusions
Thus, this work demonstrates that air ACP treatment can be performed without inducing significant adversely affecting the colour and texture of tomatoes as predominant physical quality parameters.
The DBD system achieved these desired effects with a power input of only 1520 W, without increasing
the temperature of the samples significantly. Results can be summarise as falows, air ACP treatment of
tomatoes did not influenced negativly quality of fresh tomatoes. All observed variations in measurement
were not statistically significant different (p 0.05). Further work is necesery in optimisation of plasma
treatment. In adition, physical quality parameters is only good starting point, changes in the chamistry of
vegetables need further research. Additionally, in order to assess the long term effects of ACP on food quality, shelf-life studies will be conducted.
15
M. VUKI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):12-16
Acknowledgements
Authors wish to acknowledge funding from Government of Republic of Srpska. This paper is a
result of the research financed by the Ministry of Science and Technology of the Republic of Srpska.
References
Belovi, M., Kevrean, ., Pestori, M., & Mastilovi, J. (2015). The influence of hot air treatment and UV irradiation on the quality of two
tomato varieties after storage. Food Packaging and Shelf Life, 5, 63-67.
Bermdez-Aguirre, D., Wemlinger, E., Pedrow, P., Barbosa-Cnovas, G., & Garcia-Perez, M. (2013). Effect of atmospheric pressure cold
plasma (APCP) on the inactivation of Escherichia coli in fresh produce. Food Control, 34(1), 149-157.
Bravo, S., Garca-Alonso, J., Martn-Pozuelo, G., Gmez, V., Santaella, M., Navarro- Gonzlez, I., & Periago, M. J. (2012). The influence
of post-harvest UV-C hormesis on lycopene, b-carotene, and phenolic content and antioxidant activity of breaker tomatoes. Food Research International, 49, 296302.
Conrads, H., & Schmidt, M. (2000). Plasma generation and plasma sources.Plasma Sources Science and Technology, 9(4), 441.
FAO, 2012. FAOSTAT. Data archives. Production Sheets (accessed March 2016). http://faostat3fao.org/faostat-gateway/go/to/download/Q/
QC/E.
Laroussi, M. (2005). Low temperature plasma-based sterilization: overview and state-of-the-art. Plasma processes and polymers, 2(5), 391400.
Liu, C., Jahangir, M., & Ying, T. (2012). Alleviation of chilling injury in postharvest tomato fruit by preconditioning with ultraviolet irradiation.
Journal of the Science of Food and Agriculture, 92, 30163022.
Luengwilai, K., Beckles, D. M., & Saltveit, M. E. (2012). Chilling-injury of harvested tomato (Solanum lycopersicum L.) cv. Micro-Tom fruit
is reduced by temperature pre-treatments. Postharvest Biology and Technology, 63, 123128.
Lurie, S. (1998). Postharvest heat treatments. Review. Postharvest Biology and Technology, 14, 257269.
Lurie, S., Handros, A., Fallik, E., & Shapira, R. (1996). Reversible inhibition of tomato fruit gene expression at high temperature effects on
tomato fruit ripening. Plant Physiology, 110, 12071214.
Misra, N. N., Keener, K. M., Bourke, P., Mosnier, J. P., & Cullen, P. J. (2014a). In-package atmospheric pressure cold plasma treatment of
cherry tomatoes. Journal of bioscience and bioengineering, 118(2), 177-182.
Misra, N. N., Patil, S., Moiseev, T., Bourke, P., Mosnier, J. P., Keener, K. M., & Cullen, P. J. (2014b). In-package atmospheric pressure cold
plasma treatment of strawberries. Journal of Food Engineering, 125, 131-138.
Pankaj, S. K., Misra, N. N., & Cullen, P. J. (2013). Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on
dielectric barrier discharge. Innovative Food Science & Emerging Technologies, 19, 153-157.
Philip, N., Saoudi, B., Crevier, M. C., Moisan, M., Barbeau, J., & Pelletier, J. (2002). The respective roles of UV photons and oxygen atoms in
plasma sterilization at reduced gas pressure: the case of N 2-O 2 mixtures., IEEE Transactions on Plasma Science, 30(4), 1429-1436.
Pinheiro, J., Alegria, C., Abreu, M., Gonalves, E. M., & Silva, C. L. M. (2013). Kinetics of changes in the physical quality parameters of fresh
tomato fruits (Solanum lycopersicum, cv. Zinac) during storage. Journal of Food Engineering, 114, 338 345.
Radusin, T., Kevrean, ., Mastilovi _c, J., Novakovi _c, A., & Jani _c-Hajnal, E. (2013). Influence of different packaging solutions on qualitative and quantitative properties of fresh tomato variety Izmir during storage at market conditions. Food and Feed Research, 40, 8592.
Tzortzakis, N. G. (2010). Ethanol, vinegar and Origanum vulgare oil vapour suppress the development of anthracnose rot in tomato fruit. International Journal of Food Microbiology, 142, 1418.
Recived: 12.04.2016
Accepted: 20.05.2016
16
www.qol-au.com
M. LOVRENOVI, ET AL.:
PHYSICAL ACTIVITIES OF ADOLESCENTS AND THE LEVEL OF KNOWLEDGE ON THE IMPACT OF THEIR DIET ON THEIR OVERALL HEALTH
DOI: 10.7251/QOL16017L
QUALITY OF LIFE (2016) 7(1-2):17-23
UDC: 613.21-053.6
PHYSICAL ACTIVITIES OF ADOLESCENTS AND THE LEVEL OF KNOWLEDGE

ON THE IMPACT OF THEIR DIET ON THEIR OVERALL HEALTH
MIRJANA LOVRENOVI1, IGOR GRUJI1, VESNA GOJKOVI2, RADOSLAV GRUJI2
Pan-European University APEIRON Banja Luka
University of East Sarajevo, Faculty of Technology Zvornik
1
Abstract: The period of adolescence is a period of rapid biological, physical and social changes. Diet of adoles-
cents is based on eating large amounts of fast food. The aim of this research was to determine the relationship between
high school students in several cities of the Republic of Srpska (Banja Luka, Gradika, Srbac, Tesli and elinac) and
their attitude towards food and the consumption of fast food, as well as food products that are commonly found in their
menu.
In this paper, a survey among high school students of both sexes, aged between 15 and 19 was conducted. The survey
included 12 questions that can be classified into three groups: general information about the students, the data on physical activities of adolescents who consume fast food in their diet and information about their knowledge about the
impact of the diet on their overall health.
A great number of students (89.90%) do not think that fast food belongs to the group of healthy food, and they think
(82.70%) that it has impact on their overall health. More than half of the students (52.90%) are satisfied with their
body weight. There is about the same number of students who think that they are overweight (23.90%) or underweight
(23.20%). The vast majority of students (92.80%) have not still had acute health problems due to the consumption of
fast food. 58.60% of the students are partially satisfied with their diet, 31.10% are satisfied with their diet, and 61.3% of
them would like change their diet.
Key words: fast food, diet of adolescence, physical activities
Introduction
the period of adolescence includes various biological and psychosocial changes. That is the reason
why diet and physical activities are extremely important for growth and development of adolescents (Shepherd et al., 2006; Bech-Larsen, 2010; Kamenko-Mareta et al., 2014; Lovrenovi et al. 2015). Adolescents
mainly eat food poor in nutrients and consume a large amount of fast food, which has impact on their overall
health. To maintain desirable body weight, besides a balanced diet (Gruji, 2000 Gruji and Mileti, 2006),
a proper physical activity is very important too. Body weight is increasing not only due to consumption of
large amounts of food but also due to lack of physical activity. In developed countries, the number of overweight children and overweight adolescents is increasing due to lack of movement and physical inactivity.
Physical activity has a remarkable role to maintain and preserve functions of the human body. Balanced physical activity has positive effects on respiratory system and helps increasing utilization of oxygen
in tissues. It also contributes to increase muscle mass and strengthens the immune system. Besides, it optimizes the functioning of physiological systems in the human body. Physical activity has a positive effect on
physical and mental health. Physical inactivity contributes to coronary heart disease, hypertension, hyperlipidemia, malignant diseases (e.g., carcinoma of the colon) and depression (Kljaki, 2000; Darnton-Hill et
al., 2003; Delisle, 2005).
A series of studies was conducted among young people about their knowledge of the quality of food
they usually buy (Byrd-Bredbenner et al., 2006; Lynch et al., 2007; Becker, et al., 2011; Gruji et al., 2012;
17
QUALITY OF LIFE (2016) 7(1-2):17-23
and Gruji Gruji, 2012; Gruji et al., 2013a, b). However, there are no proper data on the relationship between eating habits and food which young people consume and physical activities that they normally do.
According to the research of Mihajlovi and his assistants (Mihajlovi et al, 2000), more than 20%
of girls in Serbia do not do any forms of physical activity except on classes of Physical Education. According to his opinion, doing sports in clubs is a privilege of the talented, and sports hall are rarely available
for recreation (Mihajlovi et al, 2000). Besides on classes of Physical Education, boys spend more time
actively exercising (1-3 hours per week) than girls (up to 1 hour per week). According to the survey, 15.2%
of the students never do any exercise (Kljaki, 2000).
In their free time adolescents usually have fun, do sports and watch TV (Wadden et al., 2002; Radnitz et al., 2009; Higgs and Woodward, 2009). The research which was conducted by Kljaki (2000) points
to the problem of physical inactivity among a large number of high school students in Serbia. He found
out that almost every high school student watches TV every day, whereof more than half of the students
(59.3%) do that more than 2 hours a day. Boys are bigger fans of watching TV, who, besides watching TV,
spend a great part of the day working on their computer. More than 10% of high school students play video
games even more than 4 hours a week (Jankovi et al., 2000; Bech-Larsen et al., 2010).
According to these studies, about 59% of high school students do a certain physical activity a few
times a week. 35% of young men and 14% of girls are physically active every day. It must be noted that
these studies (Kljaki, 2000 Jankovic et al., 2000) were done 15 years ago and today number of high school
students who spend their free time in front of computer is increasing.
Children and adolescents who spend a lot of time sitting, are getting used to sedentary lifestyle. They
are at much greater risk of developing health problems associated with sedentary lifestyle. People who are
physically inactive have an increased risk of obtaining cardiovascular diseases later in life. Changes that
occur in the body during the physical activity are reversible, so it is necessary to do exercise to maintain
health. Physical activity should be established as a daily routine. It is recommended that we should spend
at least 60 minutes a week doing some kind of physical activity. Examples of moderate physical activities
that are given in literature are brisk walking, moving around the glade, playing, swimming or riding a bike
on rough terrain. (Kljaki, 2000; Till,2001; Tingchi et al, 2007)
Material and Methods

The survey in this paper was carried out as a part of a larger research on the eating habits of adolescents in the cities of Banja Luka, Gradika, Srbac, elinac and Tesli. The survey was conducted in 2014
and included a sample of 1000 teenagers (Lovrenovi et al., 2015). A questionnaire was used as a tool in
survey research. It consisted of questions related to: general information about the students, information
on physical activities of adolescents who use fast food in their diets and information about the level of
knowledge on the impact of this diet on their health.
There were 1000 students who participated in the research, 530 were female and 470 were male.
The age of the students ranged between 15 and 19, the average age of females was 17.16 and the average
age of males was 16.97 (Lovrenovi et al., 2015).
The students came from families with different social status. The highest number of students came
from four (45.2%) and five member families (35.0%). 14.8% of the students came from three member families, and 5% of them came from two member families.
18
www.qol-au.com
QUALITY OF LIFE (2016) 7(1-2):17-23
Results and Discussion

ANALYSING DATA ON PHYSICAL ACTIVITIES OF ADOLESCENTS WHO EAT FAST FOOD
More than half of the students (56% of responses) said they do sports (Chart 1). 40.18% of them do
sports less than 30 minutes a day, 30.05% do sport
between 30 and 60 minutes a day, and 29.76% do
sports more than 60 minutes a day (Chart 2).
More than one quarter of the students
(25.15% of responses) do sports actively. 30.36%
of students are amateur sportsmen, 27.56% of them
sometimes do sports whereas 17.23% do sports
rarely or not at all (Chart 3). Researches in the
world (Tingchi Liu et al., 2007) showed a significant influence of famous athletes on the behavior of
young people. Chan and Zhang (2007) pointed out
Chart 1. Answeres to the question Do you play any
that young people admire the extraordinary accomsports?
plishments of famous athletes and copy their way
of behavior, including diet. Famous athletes can influence young people to choose clothes, shoes and
other goods, including food products and they can
have influence on their behavior at sports grounds
and outside (Chan, 2008). In that way, athletes can
directly affect the selection of food and make young
people avoid bad eating habits (Till, 2001 Dix et al.,
2010).
To the question How much time do you
spend in front of a computer or watching TV?, almost half of the students (49.80%) gave answers
Chart 2. How much time do you spend doing sports activitwo to four hours. More than a quarter of students
ties?
(26.60%) spend less than 60 minutes a day, 13.70%
spend more than five hours a day, while 9.90% of
students spend even more than seven hours a day in
front of a screen(Chart 4). Choi et al (2005) mentioned data of American researchers who found out
that more than 20% of children in the United States
do physical activity less than twice a week, while
more than 26% of children watch TV more than 4
hours a day and 67% of children ages 8 -16 watch TV
at least 2 hours a day. They considered that watching
television contributes to obesity and reduces energy
consumption due to physical inactivity and it increases energy intake because teenagers tend to eat a lot
Chart 3. Answers to the question How often do you do
more snacks while they are watching TV.
sports and what kind of sportsman are you?
19
QUALITY OF LIFE (2016) 7(1-2):17-23
In order to reduce the time that children and adolescents spend in front of TV, many countries like
(Sweden, Norway, Finland) prohibited commercially advertising programs for children. In other countries
it is prohibited to broadcast programs which promote poor eating habits. Choi et al. (2005) discovered that
advertising of fast food restaurants in television programs has positive and statistically significant impact
on increased body mass index and obesity of children and adolescents. Watching television contributes to
the rapid increase in obesity of children and adolescents for three reasons: the time spent in front of TV
significantly reduces the time which children spend
doing physical activities; watching TV encourages
the consumption of unhealthy food and at the end,
watching food advertisements affects children and
adolescents to establish poor eating habits which affect their lifelong diet.
Chart 4. Answers to the statement How much time do you

spend in front of a computer or watching TV?
Chart 5. Answers to the question Does fast food belong to

a group of food that is defined as healthy?
Chart 6. Do you think that fast food affects your health?
20
TEST RESULTS OF IMPACT OF EATING HABITS ON

HEALTH
The peoples diet is under strong social influence and impact of social movements (Higgs and
Thomas, 2016). Individuals behave in one way when
they eat with other people, but in a different way
when they eat alone. Sometimes dietary behavior
varies a lot (like synchronizing actions during meals,
consumption of certain food, changes in preferences
for certain types of food, etc.). There is evidence
that dietary behavior of others in our environment
strongly influences our behaviors and actions, such
as doing physical activities. When a person eats in a
group of other people, who consume a large amount
of food, they tend to eat a larger amount of food too
(Cruwys et al., 2015). Likewise, individuals will
consume more food when they eat in a large group
of people, than when they eat alone (Herman, 2015).
According to the opinion of the students,
even 89.90% of them think that fast food does not
belong to the group of food that is defined as healthy
food (Chart 5), and 82.7% think that fast food has
negative effect on their health (Chart 6).
Analyzing the question related to the body
weight of the students, more than half of them
(52.20%) believe that they have the desired weight,
and about the same number of them believe that
they are overweight or underweight (23.90% that is
23.20%). (Chart 7).
www.qol-au.com
QUALITY OF LIFE (2016) 7(1-2):17-23
Chart 7. Do you think you have the ideal weight?
Chart 8. The answer to the question Did you have health

problems caused by eating fast food?
Chart 9. Answers to the question Are you satisfied with your

diet?
Chart 10. Answers to the question What are you dissatisfied

with about your diet?
The largest number of the students (92.80%

response) did not have health problems caused by
eating fast food (Chart 8).
To the question: Are you satisfied with
your diet, the majority of the students (58.60%
of the responses) answered that they are partially
satisfied, 31.10% of them said that they are satisfied, while 10.30% of them were not satisfied with
their diet (Chart 9).
The test results are shown in the chart
10. The results show that 29.05% of the students
Chart 11. Answers to the questions Would you change anything your diet?
are not satisfied with order of their daily meals,
27.77% are not satisfied with the type of food they
eat, 26.74% are not satisfied with the amount of
food they eat, and the least number of the students are not satisfied with the number of meals they have a
day (16.44%).
To the question: Would you like to change your diet?, 61.30% of the respondents answered positively (Chart 11).
Gomez et al (2015) confirmed that men in the period of adolescence do more exercise than girls.
21
QUALITY OF LIFE (2016) 7(1-2):17-23
They show less interest in acquiring bad eating habits. Authors believe that regular physical activity has
positive effect on mental health and prevents developing bad eating habits in adolescence.
Many studies have shown that food advertising influences the eating habits of children and adolescents (Folkvord et al., 2016).
Conclusion
1. More than half of the students (56.0%) do sports and the majority of them (40.18%) do sports 30
minutes a day, 29.76% do sports more than 60 minutes a day. 25.15% of them do sport actively
and 17.23% never do any sports. 49.80% of the students spend two to four hours watching TV or
using a computer, and 9.90% of them spend more than seven hours.
2. A great number of the students (89.90%) think that fast food does not belong to the group of
healthy food, and believe (82.70%) that it has negative effect on their health. More than half
of the students (52.90%) are satisfied with their body weight, and there is about the same number
of those who think they are overweight (23.90%) or underweight (23.20%). The vast majority
(92.80%) did not have any acute health problems due to consumption of fast food, 58.60% of
the students are partially satisfied with their diet, 31.10% of them are satisfied with their diet,
and 61.3% of them would like change their diet. The students are not usually satisfied with the
amount, type and order of their meals (from 26.74% to 29.05%) and 16.11% of them are not
satisfied with the number of daily meals.
References
Bech-Larsen T., Boutrup J. B., Pedersen S. (2010). An exploration of adolescent snacking conventions and dilemmas, Young consumers, 11
(4), 253-263
Becker, L., van Rompay, J. L. T., Schifferstein, N. J. H., Galetzka, M., (2011). Tough package, strong taste: The influence of packaging
design on taste impressions and product evaluations. Food Quality and Preference, 22, 17-23. http://dx.doi.org/10.1016%2fj.foodqual.2010.06.007
Byrd-Bredbenner C., Wheatley V., Schaffner D., Bruhn C., Blalock L., Maurer J. (2007). Development and Implementation of a Food Safety
Knowledge Instrument, Journal of food science education, 6, 46-55
Chan, K. (2008). Social comparison of material possessions among adolescents, Qualitative Market Research: An International Journal, 11 (3)
316-330
Chan, K., Zhang, C. (2007). Living in a celebrity-mediated social world: the Chinese experience, Young Consumers: Insight and Ideas for
Responsible Marketers, 8 (2) 139-52
Cruwys T., Bevelander K.E., Hermans R.C. (2015). Social modeling of eating: a review of when and why social influence affects food intake
and choice, Appetite, 86, 318
Darnton-Hill I., Nishida C., James W.P.T. (2003). A life course approach to diet, nutrition and the prevention of chronic diseases, Public Health
Nutrition, 71 (1A), 101121
Delisle H. (2005). Early nutritional influences on obesity, diabetes and cardiovascular disease risk, Maternal and Child Nutrition 1, 128129
Dix S., Phau I., Pougnet S. (2010). Bend it like Beckham: the influence of sports celebrities on young adult consumers, Young consumers, 11
(1) 36-46
Folkvord F., Anschtz J. D., Boyland E., Kelly B., Buijzen M. (2016). Food advertising and eating behavior in children, Current Opinion in
Behavioral Sciences, 9, 26-31
Gomes R., Gonalves S., Costa J. (2015). Exercise, eating disordered behaviors and psychological well-being: a study with Portuguese adolescents, Revista Latinoamericana de Psicologa, 47, 66-74
Gruji R. (2000). Nauka o ishrani ovjeka, Tehnoloki fakultet, Univerzitet u Banja Luci
Gruji R., Mileti I. (2006). Nauka o ishrani covjeka, Knjiga prva: Hemija hrane, Nutritivne i enrgetske potreba, Bolesti nepravilne ishrane,
Tehnoloski fakultet Banja Luka
Gruji, S., Gruji, R. (2012). Food product development as opportunity for success or survival in the market. 6th Central European Congress on
Food. CEFood 2012. 23-26. 05. 2012. Novi Sad, Serbia, 1202-1206.
Gruji, S., Keran, H., Vujadinovi, D., Perui, M. (2012). Knowledge of employees in restaurants about the means and application of HACCP,
Quality of Life, 3(3-4), 76-87. Retrieved from http://qol-au.com/sites/default/files/QOL%20-%20Vol%203%20Issue%203-4%20-%20
Slavica%20Grujic.pdf
22
www.qol-au.com
QUALITY OF LIFE (2016) 7(1-2):17-23
Gruji S., Gruji R., Petrovi Dj., Gaji J. (2013a). The Importance of Consumers Knowledge About Food Quality, Labeling and Safety in
Food Choice, Journal of Food Research;. 2 (5) 57-65
Gruji, S., Gruji R., Petrovi, ., Gaji, J. (2013b). Knowledge of food quality and additives and its impact on food preference, Acta Sci. Pol.,
Technol. Aliment, 12(2), 215-222. Retrieved from http://www.food.actapol.net/volume12/issue/10_2_2013.pdf
Herman C.P. (2015). The social facilitation of eating. A review, Appetite, 86, 6173
Higgs S., Woodward M. (2009). Television watching during lunch increases afternoon snack intake of young women, Appetite, 52, 3943
Higgs S., Thomas J. (2016). Social influences on eating, Current Opinion in Behavioral Sciences 2016, 9:16
Jankovi Z., Ili D., Pauni M. (2000). Zdravstveno ponaanje srednjokolske omladine, Zdravstveno ponaanje studentske i srednjokolske
omladine (Zbornik), Zavod za zdravstvenu zatitu studenata Beograd, 11-14. 5. 2000., Zlatibor, 38-42.
Kamenko-Mareta N., Marjanovi-Balaban ., Gruji R. (2014). Consumer habits and quality of their diet, Journal of Hygienic Engineering
and Design, Vol. 8, pp. 93-96
Kljaki B. (2000). Ponaanje srednjokolske omladine u Srbiji u oblasti ishrane, fizike aktivnosti i korienja slobodnog vremena, Zdravstveno ponaanje studentske i srednjokolske omladine (Zbornik), Zavod za zdravstvenu zatitu studenata Beograd, 11-14. 5. 2000.,
Zlatibor, 180-185.
Lovrenovi M., Gruji I., Gruji R., Gojkovi V. (2015). The eating habits of men and women in adolescence, QoL, 6 (3-4) 53-61
Lynch A. R., Steen M. D., Pritchard J. T., Buzzell R. P., Pintauro J. S. (2008). Delivering Food Safety Education to Middle School Students
Using a Web-Based, Interactive, Multimedia, Computer Program, Journal of food science education, 7, 35-42
Mihajlovi J., Tasovac P., Dikanovi V., Vignjevi Z. (2000). Slobodno vreme i fizika aktivnost u 14. Beogradskoj gimnaziji, Zdravstveno
ponaanje studentske i srednjokolske omladine (Zbornik), Zavod za zdravstvenu zatitu studenata Beograd, 11-14. 5. 2000., Zlatibor,
186-187.
Radnitz C., Byrne S., Goldman R., Sparks M., Gantshar M., Tung K. (2009). Food cues in childrens television programs, Appetite, 52, 230233
Shepherd, J., Harden, A., Rees, R., Brunton, G., Garcia, J., Oliver, S. and Oakley, A. (2006). Young people and healthy eating: a systematic
review of research on barriers and moderators, Health Education Research, 21 (2) 239-57
Choi S.-Y., Rashad I., Grossman M. (2005). Fast-food restaurant advertising on television and its influence on childhood obesity, Working
Paper 11879, http://www.nber.org/papers/w11879, Accessed 20.12.2015
Till, B.D., 2001., Managing athlete endorser image: the effect of endorsed product, Sport Marketing Quarterly, 10 No. 1.
Tingchi Liu M., Yu-Ying, H., Minghua, J. (2007). Relations among attractiveness of endorsers, match-up, and purchase intention in sport marketing in China, Journal of Consumer Marketing,. 24 (6) 358-65
Wadden T. A., Brownell K. D., Foster, G. D. (2002). Obesity: Responding to the global epidemic. Journal of Consulting and Clinical Psychology, 70, 510525
Recived: 15.03.2016
23
D. JELI, ET AL.:
ANALYSIS OF AMBROXOL HYDROCHLORIDE IN FLAVAMED TABLETS BY MEANS OF SPECTROSCOPIC ABSORPTION METHODS
DOI: 10.7251/QOL16024J
QUALITY OF LIFE (2016) 7(1-2):24-28
UDC: 615.453.6
ANALYSIS OF AMBROXOL HYDROCHLORIDE IN FLAVAMED TABLETS BY

MEANS OF SPECTROSCOPIC ABSORPTION METHODS
DIJANA JELI*1, SAIDA FAZLAGI1, VESNA ANTUNOVI1, NATAA BUBI-PAJI1, ANELKA RAI1 AND
MIRJANA ERMANOVI2
University of Banja Luka, Medical faculty, Pharmacy Department, Bulevar Vojvode Petra Bojovia 1a, 78000 Banja Luka,
Bosnia and Herzegovina
2
Institute of Public Health of Republic of Srpska, Jovana Duia 1, 78000 Banja Luka, Bosnia and Herzegovina
Address for correspondence: dijana_jelic@hotmail.com; +387 51 340 115; fax +387 51 215 454
Abstract: Ambroxol hydrochloride (AMB), (1s,4s)-4-((2-amino-3,5-dibromocyclohexyl)methylamino) cyclo-
hexanol hydrochloride, is semi - synthetic derivative of vasicine obtained from Indian shrub Adhatoda vasica. It is a
metabolic product of bromhexin and it is used as broncho secretolytic and an expectorant drug. Analysis of Flavamed
tablets, in which ambroxol hydrochloride (AMB) is an active component, was performed. UV/VIS spectrophotometry
and atomic absorption spectroscopy (AAS) were used. Direct and indirect UV/VIS spectrophotometric methods were
used for quantitative analysis of AMB and the following recovery value results were obtained: 100,16% and 95,23%,
successively. Content of heavy metals in Flavamed tablets was determined by atomic absorption spetroscopy.
Keywords: Ambroxol hydrohloride, Flavamed tabletes, Spectroscopic analysis
Introduction
Ambroxol hydrochloride(AMB) is semi-synthetic derivative of vasicine obtained from Indian shrub
Adhatoda vasica. It is a metabolic product of bromhexine. AMB is chemically (1s,4s)-4-((2-amino-3,5dibromocyclohexyl)methylamino)cyclohexanol hydrochloride. Its molecular weight is 414.6 g mol-1 with
molecular formula C13H18Br2N2OHCl. Dissociation constant (pKa) of AMB is 8.2 (Eu. Ph. 8.0; Rele and
Gurav, 2012).
AMB is used as broncho secretolytic and an expectorant drug. It simulates the transportation of
the viscous secretions in the respiratory organs and reduces the stand stillness of the secretions. AMB is a
clinically proven systemically active mucolytic agent. AMB is completely absorbed. AMB is changed into
various inactive metabolites which are mainly eliminated as water-soluble conjugates. After oral administration, 85 % of the active substance is eliminated in the urine. Less than 10 % is eliminated in the form of
unchanged AMB (Hajera and Zaheer 2012; The Merck Index 777&382; British Ph. 2004).
In order to insure stability, safety and efficiency of a drug, numerous analyses of active substance
and its excipients in formulation are required. Concerning literature rewiev on ambroxol hydrochloride
several optical methods, including UV/VIS, IR and atomic absorption spectroscopy (AAS) have been used.
UV/VIS spectrophotometry was the first choice for the qualitative and quantitative analysis of AMB in
pharmaceutical formulations (Pai, Rou and Lalitha, 2007; Raju and Kiran Babu, 2006). Also, different
chromatographic methods have been reported in the literature (Rele and Gurav, 2012; Jain, 2010; Aranzazu,
Sayalero and Lopez, 2001).
The aim of this paper is analysis of Flavamed tablets, which contain AMB as an active ingredient,
by UV/VIS spectrophotometry. Two very simple and accurate methods for analysis of ambroxol hydrochloride were used. AAS method was performed for heavy metal content assessment.
24
www.qol-au.com
D. JELI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):24-28
Materials and methods

Flavamed (Berlin-Chemie AG, Menarini, Germany) packaging of tablets were purchased in local
pharmacy store. Each tablet contains 30 mg of AMB as an active substance with following excipients: corn
starch (disintegrant and binder), the powdered cellulose (disintegrant), the croscarmellose sodium (superdisintegrant), the povidone K30 (binder) and the magnesium stearate (lubricant). The tablets are white, round
with flat surfaces and faceted edges, with embedded dividing line on one side. The pure, pharmaceutical
standard of AMB was obtained by Drug Agency of Bosnia and Herzegovina.
All reagents (glacial acetic acid, sodium nitrate, sodium hydroxide and -naphtol) and solvents
were of analytical grade, Merck.
A Shimadzu-UV 1800 double beam spectrophotometer with pair of 10 mm quartz cells was used.
Absorbance was measured in 200-600 nm wavelength interval. Atomic absortion spectroscopy was performed by Perkin Elmer AAS instruments.
Flavamed tablets were analysed by two different methods, previously validated and reported in
the literature (Rele and Gurav, 2012, Bhatia et al, 2008). The methods are dessignated as Method I (direct)
and Method II (indirect) spectrophotometry.
METHOD I
Standard stock solution of 95 g/ml of AMB was prepared. Appropriate mass of AMB standard
was dissolved in 20 ml of methanol in 100 ml volumetric flask and the volume was made up to mark with
distilled water. Solution containing 25 g/ml of AMB was scanned in the UV region, in order to obtain a
spectrum of AMB. Six standard solutions were prepared by diluting the stock solution with distilled water
to give the final concentration range of 9.5-44.1 g/ml.
Twenty tablets were weighed accurately and ground to a fine powder. From the triturate obtained, an
amount equivalent to 30 mg of AMB was weighed and transferred to 100ml volumetric flask. The content
of the flask was dissolved in methanol solvent with the aid of ultrasonication for 10 min. The solution was
filtered through filter paper and was made up to 100 ml with glass-distilled water to get a stock solution
containing 300 g/ml of AMB (Bhatia et al, 2008).
METHOD II
This proposed method is an indirect way of quantitative determination of AMB in which AMB is
transformed by chemical reaction into a compound with different optical characteristics with max=425 nm.
A stock solution of AMB was prepared by dissolving certain amount of AMB in mixture of methanol and distilled water in ratio (20:80). Appropriate amount of stock solution of AMB was taken and mixed
with reagents to achive desired chemical reaction. AMB was diazotized by sodium nitrate (0,5%) in acid
medium provided by glacial acetic acid (10%) and then coupled with -naphtol (0,1%) in alkaline medium
(NaOH, 4%). The solution were allowed to stand for six minutes in order reaction to be completed, before
absorbance measurements at 425 nm. Concentration range of AMB was between 10-50 g/mL.
Preparation of Flavamed tablets was performed in a similar manner as described in method I.
Upon preparation of AMB solution from Flavamed tablets, chemical reaction proceeded.
25
D. JELI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):24-28
Results and discussions

METHOD I
The spectrum of AMB is presented at Figure 1. with max at 245 nm and 310 nm which is in good
agreement with Eur.Ph. 8.0. For determination of AMB, the wavelength 245 nm have been selected.
Figure 1. UV/VIS spectrum of AMB
Figure 3. Calibration curve of AMB obtained by Method II

at max=425 nm
Figure 2. Calibration curve of AMB obtained by Method

I at max=245 nm
For quantitative analysis calibration curve

in range 9.5- 44.1 g/ml was constructed (Figure 2).
Linear regression analysis was performed and parameters of regression analysis are given in Table 1.
Afterwards, the absorbance of the obtained drug
solution was measured and the concentration of
AMB in Flavamed tablets was determined using
the equation generated from the calibration curve
(Figure 2). The experiment was carried out in
triplicate. SD and RSD values are given in Table
2, along with estimated concentration of AMB
in Flavamed tablets by Method I. The recovery
value was 100,16%,
METHOD II
This method is based upon ability of AMB solution to be convert by some proper chemical reaction
into compound with some different optical characteristics, therefore, absorbance measurement was conducted at max= 425 nm. The calibration curve is presented at Figure 3. It was in 10-50 g/mL concentration
range. The linear regression was done and all the parameters are presented in Table 1.
26
www.qol-au.com
D. JELI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):24-28
Table 1. Regression analysis parameters of AMB

Parameteres
Method I
Method II
245
425
9,50 44,10
10,00 50,00
y = 0,02152x + 0,0565
y = 0,00042x + 0,0942
0,9994
0,9970
Absorption maximum, nm
Beers law limit, g/mL
Regression equation
Correlation coefficient
The concentration of AMB drug in tablets was determined using calibration curve. A proper amount
of AMB solution from Flavamed tablets was transferred in flask, with all other reagents (sodium nitrate,
glacial acetic acid, -naphtol and NaOH) needed to perform chemical reaction and then diluted up to 25
mL. Finally, AMB concentration from Flavamed tablets was 20 g/mL. Using linear regression data, the
results of analysis of Flavamed tablets (average of five determination) were in very good agreement with
value of AMB sample. The recovery value was 95,23%. Table 2 contains data concerning concentration of
AMB in Flavamed tablets obtained by Method II.
Table 2. Analysis parameters of AMB in Flavamed tablets
Parameteres
Method I
Method II
15
20
Amount of AMB in Flavamed tablets

estimated, g/mL
15,0420
15,0280
15,0140
18,5714
20,9523
16,1904
18,5714
20,9523
Recovery value, %
100,16
95,23
SD
0,0003
0,000837
RSD, %
0,0789
0,818
Amount of AMB in Flavamed tablets added, g/mL
estimation based upon average value of AMB concentration
Furthermore, Flavamed tablets were analysed by atomic absorption spectroscopy for determination
of presence of heavy metals. Concerning the Eu. Ph. 8.0, the amount of heavy metals should not exceed
20 ppm which is in a well agreement with obtained values for heavy metal determination in Flavamed
tablets. The results are presented in Table 3.
27
D. JELI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):24-28
Table 3. Content of heavy metals in Flavamed tablets
Content of Pb
< 0,01
mg/kg
Content of Cd
< 0,03
mg/kg
Content of As
< 0,02
mg/kg
Content of Fe
0,05
mg/kg
Content of Zn
< 0,03
mg/kg
Content of Cu
< 0,03
mg/kg
Content of Cr
< 0,03
mg/kg
Content of Ni
< 0,07
mg/kg
Content of Mn
< 0,06
mg/kg
Content of Co
< 0,1
mg/kg
Conclusions
AMB in Flavamed tablets was investigated with two spectroscopic absorption methods: UV/VIS
spectrophotometry and atomic absorption spectroscopy. Using UV/VIS spectrophotometry, qualitative and
quantitative analysis was performed. Direct and indirect approach were successfully used. The recovery
values were in good agreement with values declared at Flavamed package. Using atomic absorption spectroscopy the presence of heavy metals was proved, but in a proper range.
Acknowlegments
The authors would like to thank Ministry of Science and Technology of Republic of Srpska for
financial support of this investigation through project number 19/6-020/961-169/14.
References
Aranzazu Z., Sayalero M. & Lopez F. (2001). Determination of ambroxol hydrochloride in solution. Journal of Liquide Chromatography &
Related tehnologies A., 24(7), 1007-1014.
Bhatia, N. M., Ganbavale, K. S., & Nivrutti, M. H. (2008) Spectrophotometric estimation of ambroxol hydrochloride and cetirizine hydrochloride in tablets, Asian Journal of Pharmaceutics, 159-162.
European pharmacopeia 8th Edition, Council of Europe, Strasbourg 2014.
Hajera, K., & Zaheer, Z. (2012) Development and Validation of a Dissolution Test with Spectrophotometric Analysis Forgemifloxacin Mesylate
and Ambroxol Hydrochloride in Tablet Dosage Form, International Journal of PharmTech Researche, 4(2) 661-668,
Jain, P.S. (2010). Stability-indicating HPTLC determination of ambroxol hydrochloride in bulk drug and pharmaceutical dosage form. Journal
of Chromatography Science, 48, 45-48.
Pai, P.N.S., Rou, G.K. & Lalitha N. (2007). Spectrophotometric determination of ambroxol hydrochloride. Indian Journal of Pharmaceutical
Sciences, 67(02), 741-742.
Raju A.I. & Kiran Babu. (2006). Simple, sensitive and rapid spestrophotometric method for determination ambroxol hydrochloride. The Indian
Pharmacist (New Delhi), 54(05), 71-72.
Rele Rajan,V., & Gurav Pankaj, J. (2012) Simple Spectrophotometric methods for Determination of Ambroxol Hydrochloride From Pharmaceutical Formulation, International Journal of PharmTech Researche, 4(3), 994-998.
The British Pharmacopeia 2004, Vol 4: British Pharmacopoeia Commission
The Merck Index, An Encyclopedia of Chemicals, Drugs and Biologicals., 13th edition, Suran Budavari, Editor emeritus, Published by Merc
research Laboratories, 777 & 382.
Recived: 12.04.2016
28
www.qol-au.com
S. JAKUPI, ET AL.:
REMOVAL OF NI(II) IONS FROM AQUEOUS SOLUTIONS BY NANOPOROUS MATERIAL
DOI: 10.7251/QOL16029J
QUALITY OF LIFE (2016) 7(1-2):29-35
UDC: 633.11:664.641.12.01
REMOVAL OF NI(II) IONS FROM AQUEOUS SOLUTIONS BY NANOPOROUS

MATERIAL
SHABAN JAKUPI1, KATERINA ATKOVSKA2, KIRIL LISICHKOV2*, MIRJANA GOLOMEOVA1,
MIRKO MARINKOVSKI2, STEFAN KUVENDZIEV2
Faculty of Natural and Technical Sciences, University Goce Delchev, Stip, Macedonia
Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius, Rugjer Boskovic 16, Skopje, Macedonia
klisickov@yahoo.com
1
Abstract: The novel trends in green separation processes impose the need for application of natural, low-cast and
high-efficiency selective adsorbents, such as natural zeolite, within the processes for the treatment of drinking water
supplies. Lately, nano-porous inorganic sorbents represent an ongoing trend for elimination of heavy metals from water
resources. In the frame of this work, the nanoporous material, clinoptilolite,was applied for removal of Ni(II) ions from
water resource. The experimental results were obtained in a laboratory scale batch glass reactor with continuous stirring
at 400 rpm. The effects of the mass of the nano-porous adsorbent and the initial pH of the solution were studied to optimize the conditions for maximal removal of Ni(II) ions. MATLAB/Curve Fitting Toolboxwas implemented to determine
the adequate adsorption isotherm as well as to optimize the equilibrium state of the investigated system.
Keywords: natural zeolite - clynoptilolite, Ni(II) ions, adsorption, nano-porous sorbent, equilibrium study
Introduction
The rapid industrial development and urbanization have intensified environmental pollution and
caused deterioration of eco-systems by accumulation of many pollutants, especially heavy metals. Most of
the heavy metals are toxic and their ions are not biodegradable, hence they are significant environmental
pollutants. Therefore, the removal of the heavy metal ions from water and wastewater is very important for
environmental protection, and thus the public health.
The methods used for removal of heavy metals from water and wastewater include chemical precipitation, ion exchange, solvent extraction, electrolysis, membrane processes, adsorption (Fu and Wang 2011,
Vindoh,Padmavathi and Sangeetha 2011, Bakalar, Bugel and Gajdosova 2009, Rahul 2013, Lokendra and
Mukesh 2013).Among all the approaches proposed, adsorption is one of the most popular method and it is
considered as an effective, efficient and economic method for wastewater purification and it is widely used
in effluent treatment processes.Various materials such as natural and synthetic zeolites (Zoran et al., 2014,
Anielak and Schmidt 2011, Shaheen, Derbalahand Moghanm 2012, Wang and Peng 2010), clay minerals
(Ghormi, Lahsini,Laajeb and Addaou 2013), activated carbon (Kouakou, Ello, Yapo and Trokourey2013),
biosorbents (Miretzky and Cirelli 2009), have been used as adsorbents for the removal of heavy metals
from water and wastewater.
The zeolites are nanoporous minerals, characterized by specific structure of the frame and regulated
pore geometry.The zeolites have high ion exchange capacity and selective adsorption capacity, thermal and
mechanical stability(Passaglia and Sheppard 2001).There are natural and synthetic zeolites. The zeolite clinoptilolite is natural zeolite. Natural zeolites are obtained by performing the excavation. Zeolites consist
of SiO4 and AlO4 tetrahedrons, connected in skeletal structure. The aluminosilicate structure has negative
charge that attracts the inside positive cations. The zeolites in their structure have large cavities where cations like K, Na, Ba or Ca, large molecules of organic compounds, cationic groups of ammonia, carbonate
and nitrate ions, and ions of heavy metals can penetrate and can be adsorbed.
29
S. JAKUPI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):29-35
A great deal of interest in the research for the removal of heavy metals from aqueous solutions has
been focused on the use of zeolites as adsorbents. High ion-exchange capacity, high specific surface area
and their relatively low cost, make them attractive adsorbentsfor elimination of heavy metals from water
systems.
Many research works have used natural zeolite as an appropriate adsorbent for heavy metals removal (Ghasemi, Gafar, Mousaviand Dehghan 2012, Sabry, Aly, and Farahat 2012, Salunkhe and Raut
2012). The aim of this article is to investigate the adsorption availability of natural zeolite - clinoptilolite to
remove Ni(II) ions from aqueous solutions.
Materials and Methods

ADSORBENT
The natural zeolite (clinoptilolite) used as adsorbent for Ni(II) ions removal from aqueous solutions, was taken from Kardzali, Bulgaria.
REAGENTS AND CHEMICALS
Standard solution of nickel nitrate,Ni(NO3)2 (1 g/dm3), hydrochloric acid, HCl (0.1 M), sodium hydroxide, NaOH (0.1 M), natural nano-porous zeolite. All the reagents and chemicals used in the experiment
were analytical grade.
ADSORPTION EXPERIMENT
Batch adsorption experiments were performed to obtain equilibrium data. Standard solution of
Ni(NO3)2 with concentration of 1 g/l was used to prepare solution with different initial Ni(II) concentration
(350-650g/l). The effect of the amount of zeolite and the influence of pH were investigated. 0.25, 0.5 and 1
g/l of the applied zeolite were placed at three different bakers, then 2l of the Ni(II) solution with the desired
concentration were added in each beaker. The mixture of natural zeolite and Ni(II) solution with 450 g/
lconcentration and pH = 6.0, were stirred using magnetic stirrer at 400rpm, at constant room temperature
for 5h, sufficient time to reach equilibrium.The influence of pH was conducted with adsorbent amount of
0.3 g/l at 2 l of the solution with 450g/l concentration of nickel ions and at the same stirring conditions as
mentioned before. The initial pH of 4, 6 and 8 were adjusted by adding either 0.1 M HCl or 0.1 M NaOH
solutions.
The samples were taken at particular time, filtered and the remaining concentrations of Ni(II) ions in
the filtrate were determined using atomic absorption spectrophotometer,AAS Perkin Elmer model AA700.
Experimental data were processed by the three most commonly used isotherms: Langmuir, Langmuir-Freundlich and Redlich - Peterson isotherm, by using MATLAB/Curve Fitting Toolbox.

MATERIAL CHARACTERIZATION
The clinoptilolite used for experimental analysis is in the form of granules and the particle size
range of the natural zeolites used in this study was 0.8 to 2.5 mm.
The results of chemical composition of clinoptilolite determined by classical silicate chemical analysis are presented in Table 1.
30
www.qol-au.com
S. JAKUPI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):29-35
Table 1. Chemical composition of clinoptilolite
Oxides
SiO2
Al2O3
CaO
Fe2O3
MgO
Na2O
K2O
TiO2
LOI
wt.%
72.0
12.0
3.7
1.9
1.2
0.5
3.8
0.04
4.86
The monolayer capacity and specific surface of clinoptilolite are evaluated from data of equilibrium
adsorption of water vapor at 298K, using linear form of Langmuir equation. The values of the parameters
of the Langmuir equation, monolayer capacity, nma and constant b, and the specific surface, as are 4,2
10-3mol/g, 0,56, and 268 m2/g, respectively (Katerina, Blagica, Biljana and Vesna2014). The high value of
specific surface of clinoptilolite enables it to be used as adsorbent for heavy metals removal from industrial
wastewaters (Milicevic et al., 2013).
ADSORPTION STUDIES
The adsorbed amount of metal ion q [g/g], was calculated using the following equation expressed as:
(1)
where C0 is initial concentration of the Ni(II) ions [g/l], Ct is concentration of Ni(II) ions [g/l] at
particular time of adsorption, V is volume of the solution [l] and m is mass of the adsorbent [g].
The percentage of removal of Ni(II) ions was determined using the Equation 2:
(2)
where Ceis equilibrium concentration of Ni(II) ions [g/l].

EFFECT OF AMOUNT OF ADSORBENT
The effect of the dosage of the natural zeolite on the removal of Ni(II) is given in Figure 1 and
Figure 2. The Figure 1 shows that the amount of Ni(II) adsorbed per unit mass, q, decreases with increase
of the adsorbent amount. It was found that, when adsorbent dose increases the total surface area decreases,
this increase in diffusion path length, could
be explained as a result of aggregation of
zeolite particles.
However, the percentage of removal of Ni(II) increases by increasing the adsorbent amount. The removal percentages
are 80, 89 and 96 % for adsorbent dosage
of 0.25, 0.5 and 1 g/l, respectively, as it is
shown at Figure 2. This is to be expected
because, for a fixed initial concentration of
the solution, increasing adsorbent amount
provides greater surface area or adsorption
sites.
Figure 1. Experimental equilibrium data of the system Ni(II) - natural
zeolite
31
S. JAKUPI, ET AL.:
Figure 2. Function of NI(II) removal from amount of adsorbent
Figure 3. Experimental equilibrium data for the system Ni(II) - natural

zeolite
Figure 4. Function of NI(II) removal from pH of the solution
32
QUALITY OF LIFE (2016) 7(1-2):29-35
EFFECT OF PH
The pH of the solution is an important variable which controls the adsorption
of the metal ions at the solid-water interface. The influence of pH on the adsorption of Ni(II) ions onto natural zeolite was
examined at pH 4, 6 and 8. The general
trend in the amount adsorbed (q) as well
as the percentage of removal with increase
in pH is positive. Figure 3 represents the
trend in the amount of Ni(II) ions adsorbed
in respect of time at different pH of the
solution.It is observed that adsorption increases with increase in pH value of Ni(II)
solution.
The percentage of removal of
Ni(II) ions, also increases by increasing
the pH of the solution, Figure 4. The removal percentages are 69, 89 and 94% for
pH 4, 6 and 8, respectively. Similar studies
were in agreement with this findings (Ismail, Zhang and Adnan, 2012).
Generally, the acidification of the
aqueous phase leads to an increase of proton occupying the active sites in the adsorbent structure (Singh, Verma, Sambi and
Sharma 2008). At low pH, the number of
H+ ions exceeds several times than metal
ions and the Ni(II) ions can hardly compete with H+ ions for the binding sites on
the zeolite. When an increase of pH, the
concentration of H+ ions decreases and
there are more active sites of clinoptilolite
available for metal ions. Hence, pH 6 was
chosen as the optimum pH value for this
adsorption process.
ADSORPTION ISOTHERMS
Adsorption isotherms are important for adsorption processes research. Figure 5 shows the plot of adsorbed amount of
Ni(II) ions at equilibrium versus equilibrium concentrations.
www.qol-au.com
S. JAKUPI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):29-35
Experimental data were processed by the

three most commonly used isotherms:
Langmuir equation (Equation. 3),
Langmuir-Freundlich (Equation 4) and
Redlich - Peterson (Equation 5), by using
MATLAB/Curve Fitting Toolbox. The
correct choice of the equilibrium isotherm
is an important segment for determining the
maximal capacity of the adsorbent for the
investigated adsorbate, and for modeling
the kinetics and dynamics of adsorption.
Figure 5. Experimental adsorption isotherm for the system Ni(II) ions natural zeolite
(3)
(4)
(5)
where, qm[g/g], KC [l/g]1/n, KL [l/g] and n are parameters of Langmuir and Langmuir Freundlichsisotherms, KRP[l//g], A [l/g]b andb are parameters of Redlich - Petersons isotherm.
The modeling of the experimental
data for the investigated system applying
Langmuir,
Langmuir - Freundlich and
Ridlich - Petrson models are given in Figure 6.
Table 2 contains the data of model
parameters of the applied adsorption isotherms for Ni(II) ions adsorption on natural zeolite.
Figure 6. Modeling of the experimental data for the system Ni(II) ions
- natural zeolite using
33
S. JAKUPI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):29-35
Table 2. Model parameters of the applied adsorption isotherms

Langmuir
Langmuir-Freundlich
qm[g/g]
3687.03
3513.1
KL[l/g]
0.04109
KC[l/g]
Ridlich-Petrson
0.01688
1/n
0.7862
A[l/g]
0.02106
KRP[l/g]1/n
120.3
1.078
0.9995
0.9999
0.9999
Satisfactory values of the maximal adsorption capacities of natural zeolite for Ni(II) removal were
obtained by Langmuir and Langmuir - Freundlich isothermsand are 3687 and 3513 g/g, respectively.
The high values of coefficients of correlation reveal that experimental results correspond well to the
three used adsorption isotherm models.
Conclusion
In this study, the adsorption of Ni(II) ions on natural zeolite - clinoptilolite, was investigated. Chemical analysis showed that SiO2 is major component in the clinoptilolite. This nanoporous material has high
specific surface area of 268 m2/g. Batch experiments were conducted and showed that the adsorption of
Ni(II) on natural zeolite is dependent of the adsorbent dosage and pH dependent.The Langmuir, Langmuir Freundlich and Redlich - Peterson isotherms were applied to study equilibrium data and all models indicate
good correspondence to the experimental results.
It can be concluded that natural zeolite - clinoptilolite, considered in this work appears to be promising adsorbent with acceptable adsorption capacity for removal of nickel ions from aqueous solutions.
References
Anielak, A. M..& Schmidt, R. (2011). Sorption of lead and cadmium cations on natural and manganese-modified zeolite. Polish Journal of
Environmental Studies, 20(1), 43
Bakalar, T., Bugel, M., Gajdosova, L. (2009). Heavy metal removal using reverse osmosis. Acta Mont. Slov. 14(3), 250-253
Fu, F. &Wang, Q. (2011). Removal of heavy metal ions from wastewater: A review. Journal of Environmental Management, 92 (3), 407-418
Ghasemi-Fasaei, R., Gafari-Haghighi, M., Mousavi, S. M. &Dehghan M. (2012). Sorption characteristics of heavy metals onto natural zeolite
of clinoptilolite type. International Research Journal of Applied and Basic Sciences, 3(10), 2079-2084
Ghormi, F., Lahsini, A., Laajeb ,A. &Addaou, A. (2013). The removal of heavy metal ions (copper, zinc, nickel and cobalt) by natural bentonite.
Larhyss Journal, 12, 3754
Ismail, M. H. S., Zhang, X. T. & Adnan S. N. (2012). Application of clinoptilolite in removal of nickel (II) in plating wastewater. World Applied
Sciences Journal, 18(5), 659-664
Katerina, A., Blagica, C., Biljana A. &Vesna M. (2014). Adsorption properties of natural zeolite - clinoptilolite. In Proceedings of the VI International Conference Ecology of Urban Areas, (pp. 303-306). Zrenjanin, Srbija
Kouakou, U., Ello, A. S., Yapo J. A.&Trokourey, A. (2013). Adsorption of iron and zinc on commercial activated carbon. Journal of Environmental Chemistry and Ecotoxicology, 5(6), 168-171
Lokendra, S. T.&Mukesh, P. (2013). Adsorption of heavy metal (Cu2+, Ni2+ and Zn2+) from synthetic waste water by tea waste adsorbent. International Journal of Chemical and Physical Sciences, 2(6), 6-19
Milicevic, S., Milosevic, V., Povrenovic, D., Stojanovic, J., Martinovic, S., &Babic, B. (2013). Removal of heavy metals from aqueous solution
using natural and Fe(III) oxyhidroxideclinoptilolite. Clays and Clay Minerals, 61, 231 - 257
Miretzky, P.&Cirreli, A. F. (2009). Hg(II) removal from water by chitosan and chitosan derivates: A review. Journal of Hazardous Materials,
167, 10-23
34
www.qol-au.com
S. JAKUPI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):29-35
Passaglia, A. & Sheppard, R. A. (2001). Crystal chemistry of zeolites. In Bish, D. L., Ming, D. W. (eds.). Natural zeolites: Occurrence, properties, application, Reviews in mineralogy and geochemistry. The Mineralogical Society of America, Washington DC
Rahul, K. J.(2013). Application of electro-dialysis (ED) to remove divalent metals ions from wastewater. International Journal of Chemical
Sciences and Application, 4(1), 68-72
Sabry, M. S., Aly, S. D. and Farahat, S. M. (2012). Removal of heavy metals from aqueous solution by zeolite in competitive sorption system.
International Journal of Environmental Science and Development, 3(4): 362-367
Salunkhe, B. and Raut, S. J. (2012). Removal of heavy metal Ni(II) and Cr(VI) from aqueous solution by scolecite natural zeolite. International
Journal of Chemical Sciences, 10(2): 1133-1148
Shaheen, S. M., Derbalah, A. S. &Moghanm, F. S. Removal of heavy metals from aqueous solutions by zeolite in competitive sorption system.
International Journal of Environmental Science Development, 3(4), 362-367
Singh, S., Verma, L. K., Sambi, S. S. & Sharma, S. K. (2008). Adsorption behavior of Ni(II) from water onto zeolite: Kinetics and equilibrium
studies. In the Proceedings of the World Congress on Engineering and Computer Science, (pp. 112-117)
Vindoh, R., Padmavathi, R. &Sangeetha, D. (2011). Separation of heavy metals from water samples using anion exchange polymers by adsorption process. Desalination,267(2), 267-276
Wang, S. &Peng, Y. (2010). Natural zeolites as effective adsorbents in water and wastewater treatment. Chemical Engineering Journal, 156,
11-24
Zoran, B., Kiril, L., Mirko, M., Stefan, K., Dejan, D. & Kostadin N. (2014). Equilibrium study for adsorption of arsenates and arsenates from
aqueous solutions by application of modified natural inorganic materials. Quality of Life, 2(1-2), 46-52
Recived: 28.04.2016
35
V. GOJKOVI, ET AL.:
ORGANIZATION OF LABORATORY FOR MONITORING SECURITY IN THE FOOD INDUSTRY IN ORDER TO DETECT THE PRESENCE OF ALLERGENS
DOI: 10.7251/QOL16036G
QUALITY OF LIFE (2016) 7(1-2):36-44
UDC: 663/664:547.915
Review paper
ORGANIZATION OF LABORATORY FOR MONITORING SECURITY IN THE

FOOD INDUSTRY IN ORDER TO DETECT THE PRESENCE OF ALLERGENS
VESNA GOJKOVI1, MIRJANA BERIBAKA1, ELJKA MARJANOVI-BALABAN2
University of East Sarajevo, Faculty of Technology, Zvornik, Bosnia and Herzegovina
2
University of Banja Luka, Faculty of Forestry, Banja Luka, Bosnia and Herzegovina
e-mail:zeljka.marjanovic@sfbl.org
Abstract: Allergens are substances that cause allergic reactions. Allergic reactions differ from person to person in a
sensitive and specific response to the presence of the same allergen. Groceries that often cause allergies are cows milk,
eggs, fish, crustaceans and shellfish, wheat, soy, peanuts, walnuts, almonds, hazelnuts and strawberries.
Organisation is the main factor for the success and the quality of a research in food industry laboratories, in order to
detect the presence of allergens. All kinds of equipments are needed, as well as professional staff to perform the tests.
Allergen testing in the food industry is often performed using biochemical and separation methods. For analysis of
deoxyribonucleic acid (DNA), the most suitable method is polymerase chain reaction (PCR) and electrophoresis. In
our laboratory, we use immunological methods for qualitative and quantitative testing of allergens and we have two
accredited methods: Enzyme-Linked Immunosorbent Assays (ELISA) and High Performance Liquid Chromatography
(HPLC).
It is also necessary that stuff have adequate competence in handling the specific equipment, performing tests, evaluating
the results and signing test reports and calibration certificates, have adequate competences.
Laboratory have to prove that have been fulfiled all the requirements for validation. Validation includes: specification of
requirements, characterization of method, verification that requirements can be fulfilled using the method.
The results of each test are presented in form of a report, which has to be correct, clear, unambiguous, objective and
must include all the informations required by the client.
Key words: Organisation, Laboratory, Food industry, Allergens
Introduction (Organisation of laboratory)

Success and quality of a research in the food industry laboratories, in order to detect the presence
of allergens, depends on its organization. The laboratory must be accredited in order to receive a license.
Accreditation is done according to the ISO 17025 standard.
Our laboratory is organized as an independent organization and it is legally responsible. Management of the laboratory has taken all action to enable that analysis for the presence of food allergens in our
laboratory run smoothly. In this sence, the following actions were taken:
Organizational and staff structure is clearly defined to avoid the mixing of competences and
responsibilities,
Documentation is classified and marked to ensure traceability of documents and informations,
from beginning of the research to the final results,
Working process is documented and documentation is arranged in the workplaces,
Competence and skills of staff are maintained and their further development is planned,
Condition of the existing equipment is monitored,
Equipment maintenance is planned,
Plan for purchase of new and write off old equipment and
Warehouse for the storage of samples is provided (JUS ISO 17025:2001).
36
www.qol-au.com
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
Determination of the presence of allergens in food, consists of several stages:

Receiving the total food sample and creating test samples,
Recording samples,
Preparation of the test samples,
Analysis of the samples,
Analysis of the test results,
Control of the tests that are carried out,
Verification of the obtained results and
Reporting on the results obtained by testing (JUS ISO 17025:2001).
Scheme 1. Laboratory scheme
Reception,
record and
sample
preparation
Sensory
analysis
Washing and
sterilization of
laboratory dishes
and supplies
Hall
Physico-chemical analysis
Room for
chromatography
Room for
ELISA
Warehouse for
chemicals, supplies and equipment
Equipment
Laboratory has provided all kinds of equipment, for sampling, measuring and testing, as well as
professional staff to perform tests in order to get accurate test results. Equipment and softwares used for
testing, calibration and sampling, can bring appropriate accuracy. Before being placed into service, equipment must be calibrated and tested in order to establish compliance with the requirements of the laboratory
specifications. The equipment is double checked immediately before use.
Equipment is operated by authorized staff. Competent staff can easily access to the instructions for
use and maintenance of equipment. They have to keep records of each piece of equipment and its software.
The records contain the following:
Identification of parts of the equipment and its software,
Name of the manufacturer, serial number,
Compliance of equipment with the specification,
The manufacturers instructions or guidelines for their finding,
Dates, results and copies of reports and certificates of all calibrations, settings and eligibility
criteria,
The maintenance plan and
Any damage, failure or repair of the equipment (JUS ISO 17025:2001).
In the laboratory, there are procedures for safe handling, transportation, storage, use and planned
maintenance of equipment to prevent contamination or damage. Equipment that was mishandled and that is
damaged, must be withdrawn from use. In order to prevent its further use, this equipment must be separated
and clearly indicated that it is out of use until it is repaired.
LIST OF EQUIPMENT NEEDED TO DETERMINE ALLERGENS
Allergens are antigens which cause allergic reactions. Most food allergens belong to a group of
proteins that are resistant to heat, proteolytic enzymes, and pH change. However, the immune system of a
person can react in a very small amount of allergen (quantity in ppm). Different persons have a different
sensitive and specific response to the presence of the same allergen. Avoiding contact with the allergen is
37
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
the only way that people can help prevent allergic reactions (Gruji, 2015).
Groceries that often cause allergies are cows milk, eggs, fish, crustaceans and shellfish, wheat, soy,
peanuts, walnuts, almonds, hazelnuts and strawberries. In adults, approximately 90% of allergic reactions
to food are caused by peanuts, nuts, fish and shellfish, and for children, eggs, milk, soy and flour (www.
tehnologijahrane.com).
Figure 1. Food that most often cause allergies (Anonymous, 2015)
In our laboratory quantitative and qualitative determination of food allergens is carried out
(eggs, milk, soy, peanuts). Two accredited methods are used:
Biochemical method - ELISA and
Separation method - HPLC chromatography.
As for equipment, these methods require two instruments: an instrument for ELISA and HPLC
instrument. In addition to the basic, for a successful measurement an additional equipment and materials
are necessary: allergen kit for extraction, filter paper, graduated cylinder for
measurments (125 ml), microwell reader, bottles for preparation and washing
of a solution, high-speed mixer, paper towels, waterproof marker, water bath or
hot plate to maintain the temperature, analytical scale, membranes for filtration,
automatic titrator, fume hood (Anonymous, 2010; Noack group, 2011).
Figure 2. Microwell reader
(Anonymous, 2010)
Microwell reader is easy to use. Interactive LCD screen is a touch screen with USB mouse option.
It enables automatic calculation of results and permanent data storage. It has possibility of entering more
than 120 tests (Anonymous, 2010).
HOUSING CONDITIONS AND ENVIRONMENT
Laboratory equipment for testing or calibration, including energy sources, lighting and environmental conditions, allow the proper carrying out tests. Environmental conditions must not endanger the results
or adversely affect the required quality of the measurement. Special attention must be paid to sampling,
testing and calibration, especially if it is done outdoors. It is necessary to document technical requests, related to the housing conditions and the environment (JUS ISO 17025:2001).
In the laboratory, it is necessary to monitor, control and write environmental conditions. Special attention is focused on biological sterility, dust, electromagnetic disturbances, radiation, humidity, electrical
supply, temperature and sound level. These are factors that can affect the measurement of allergens in food.
38
www.qol-au.com
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
If the environmental conditions endanger the results, the test must be canceled. Environment, in
which are organized activities that are incompatible with the examination, must be effectively separated. It
is necessary to control access and use of space, which affect the quality of testing (JUS ISO 17025:2001).
Analysis of Required Staff

The management of the laboratory has provided the competence of all personnel handling the specific equipment, performing tests, evaluating the results and signing test reports and calibration certificates.
The personnel that is trained must be under the supervision of a competent person and be habilitated on the
basis of appropriate education, experience and skills for performing certain tasks.
The staff responsible for providing opinions and interpretations of test reports, in addition to appropriate qualifications, training, experience and sufficient knowledge of the tests that are performed, should
also:
Possess adequate knowledge about the technology of production of the product which are tested
or the manner of their use, as well as any defects or degradation during the use,
Know the general regulations and standards and
Understand significance of discrepancies, relating to the use of the products (JUS ISO 17025:2001).
Laboratory has a permanent staff or contract staff. If it is hired additional technical staff and support
staff, it is necessary to ensure the supervision of such staff and their competence. Laboratory shall maintain records of work descriptions for managerial, technical and support staff involved in the study. Work
descriptions include:
Responsibilities for planning and evaluation of test results,
Responsibilities for providing opinions and interpretations,
Responsibilities for modifying methods, development and validation of new methods,
Necessary knowledge and experience,
Training programs and
Manager responsabilities.
Staff working in the laboratory has undergone allergy tests before the start of the analysis. People
who are not sensitive to the presence of allergens are selected to perform the analysis.
Management has appointed specific staff to do particular types of sampling, testing or calibration, as
well as for the issuance of test reports, giving opinions and interpretations and working with certain types
of equipment. The laboratory shall keep records of the relevant authority, competence, education and professional qualifications, training and experience of the entire technical staff as well as staff under contract.
In electing the staff for testing in laboratories, preference is given to people with experience and those who
have already worked the same or similar jobs. This informations must be easily accessible and shall contain
data about the confirmation of the authorization or competence (JUS ISO 17025:2001; Gruji, 2015).
Laboratory staff in the food industry, that are doing tests for the presence of allergens, is: employee
on administrative duties, records and preparation of test reports, employees on the performance of physical and chemical analysis, employee on the preparation and storage of samples and additional tasks in the
laboratory (JUS ISO 17025:2001).
Sampling
Laboratory owns a plan and procedures for sampling in determining food allergens. The plan consists in the fact that materials, semi-finished or finished products are mixed, milled and separated. Working
surfaces and equipment should be cleaned prior to production. It is necessary to prepare the extraction solu-
39
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
tion or to use one that has already been prepared. A method for determining the presence of food allergens
consists in preparation of the reagent, after which is held for 30 minutes at room temperature. After that, the
sample is taken, a buffer is added, mixed and the test is carried out. Reading the result follows at the end
(Noack group, 2011).
Plan and sampling procedures must be available at the place where samples are taken. Whenever its
possible, sampling plans must be based on the appropriate statistical methods. Sampling process indicates
the factors that need to be controlled to ensure the validity of the results and calibration.
Sampling is process of taking a portion of the substance as a whole, for the purposes of testing.
Sampling procedures should describe the sampling plan and preparation of the sample or samples, in order
to obtain the necessary information. There have to be procedures for writing relevant data about the activities related to the sampling. Records should include a procedure that was used for sampling, identification
of the person who has carried it out, environmental conditions and diagrams or other ways to identify the
place of sampling (JUS ISO 17025:2001; Anonymous, 2010).
HANDLING THE SAMPLES FOR TESTING
Accredited laboratory has procedures for the transportation, receipt, handling, protection, storage
and preservation of samples for testing. It is necessary that the samples, which get into the laboratory for
testing, have the specification of their identity. Specification contains both physical and chemical characteristics, labeling, bacteriological requirements, criteria of purity, ie. the absence or permitted amount of
foreign bodies (www.tehnologijahrane.com).
After receiving the sample for testing or calibration, it is necessary to write down any irregularities
or deviations from normal or specified conditions. It is necessary to prevent any damage, loss or contamination of the sample for testing, during its storage, handling and preparation. It is essential that there is
adequate guidance for the sample to be tested. If the samples need to be stored under specific environmental
conditions, these conditions shall be maintained, monitored and recorded. Sampling procedure and information on storage and transport of samples, including information affecting the result of the test, should be
available to those responsible for receiving and transport (JUS ISO 17025:2001).
Testing Methods
Laboratories in the food industry use appropriate methods for all tests, within the boundaries of
their jurisdiction. They use a validated test methods, including methods for sampling, which meet the
needs of the client and are suitable for testing in laboratories. In our laboratory immunological methods for
qualitative and quantitative testing of allergens are used. For qualitative detection of food allergens we use
immunochromatography, immunoblotting, immunoelectrophoresis; and for quantitative detection, we use
ELISA. When it comes to DNA methods, qPCR is used for the qualitative and quantitative analysis (Noack
group, 2011).
Immunochromatography method is used to determine allergens in almonds, gluten, hazelnut, shell,
casein, eggs, peanuts, soybeans; and ELISA test is used for anlysis of peanuts, eggs, milk, hazelnut, almonds, gluten, histamine, soy, mustard.
If the client does not require a test method, laboratories may select appropriate methods that have
been published as an international, national or regional standard, or have been published by some technical
institution or published in relevant scientific papers or magazines or specific manufacturers of the equipment. Nowadays, the most commonly used method is ELISA, because it is an internationally recognized,
fast method and the results are relevant to HPLC method (JUS ISO 17025:2001).
40
www.qol-au.com
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
To determine the allergens in our laboratory, we use the following methods: in vitro determination
of specific antibodies in food products using conventional physico-chemical and biochemical methods, in
vitro determining the content of general and specific IgE antibodies; testing reaction to allergens in animals
and clinical trial patient response, using different tests on the skin, respiratory or digestive organs.
For the analysis of the allergens can be used various methods. Classical physico-chemical and biochemical methods, which are used to test protein, are as follows: determination of nitrogen according to Kjeldahl method, nephelometry, colorimetry, chromatography (SEC, ion-exchange chromatography, affinity chromatography,
HPLC, FPLC), electrophoresis (SDS-PAGE, capillary electrophoresis, 2D-electrophoresis), spectrophotometry,
mass spectrometry, and PCR (DNA specific for the allergens). Immunological methods that are in use: counter
electrophoresis, immunoblotting, immunodiffusion test for identification of enzymes related to immunosorbent
assay (ELISA), enzyme-linked immunospot assay (ELISPOT), radiological tests (Gruji, 2015)
BIOCHEMICAL METHODS
Testing of allergens in the food industry is often performed using biochemical methods, which detect immunoenzyme reaction. The most commonly used are ELISA and Western blot analysis (Butorac et
al., 2013).
Elisa
Enzyme-Linked Immunosorbent Assays (ELISA)
have important applications in a clinical diagnostics, while
their use in detection of food allergens is intensively applied
in the past decade. Immunochemical methods are based on
the use of specific detectors for allergen in food, ie. an antibody recognizes an antigen. The enzyme converts the colorless substrate to a colored product (Butorac et al., 2013).
Figure 3. Enzyme-Linked Immunosorbent Assays
(ELISA) (Anonymous, 2015a)
These methods are fast, semi-quantitative, selective and sensitive methods which are suitable for
a large number of samples and does not require long-term preparation of samples. These are some of the
advantages of these methods:
In the food industry, these methods are used to identify food allergens (milk, peanuts, hazelnuts
and eggs), pesticides, mycotoxins and pathogens in a sample and
Half an hour after the reaction is complete, it is possible to read out the results (Gruji, 2015;
Butorac et al., 2013).
The disadvantages are:
Long development time,
Difficulties in detecting problems during the test and
Possibility of cross-reactions.
Kits, commercially offered, differ over the threshold of detection of allergens. The obtained results
are compatible with the results obtained by HPLC.
Western blot analysis
Western blot analysis is used to detect specific proteins from the sample. Sample proteins are separated with sodium-dodecylsulfate polyacrylamide gel electrophoresis on the basis of their molecular weight.
41
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
After that, they are transferred to a nitrocellulose membrane, a nylon or synthetic, and exposed to the specific primary antibody. Specifically labeled secondary antibody binds on the (primary) antibody, which is
detected as light emission at the site of the specific binding, ie. dark line.
Western blot analysis is obligatory method for detecting food allergens by binding immunoglobulin
E (IgE) to allergens (Butorac et al., 2013).
MOLECULAR-GENETIC METHODS
Molecular genetic methods are based on the analysis and amplification of deoxyribonucleic acid
(DNA). For the analysis of DNA is mainly used polymerase chain reaction (PCR) and electrophoresis on
agarose or polyacrylamide gels.
Methods and modifications of PCR
PCR is fast, simple and specific method, which uses a variety of thermostable DNA polymerase
enzymes, for reproduction of a specific part of the DNA molecule. For the PCR reaction is necessary to
prepare a mixture, consisting of: DNA to be tested, thermostable polymerase, primers and the same concentration of all four deoxynucleoside triphosphates.
Primers are short, specific oligonucleotides with sequences complementary to the part of DNA that
needs to be amplified. Each PCR cycle consists of three stages: denaturation, elongation and termination.
By using this method allergens present in almond were detected (Butorac et al., 2013; Nielsen, 2010).
SEPARATION METHODS
Figure 4. Liquid chromatography

(Anonymous, 2015a)
Figure 5. HPLC chromatography

(Anonymous, 2015a)
42
Liquid Chromatography
Liquid chromatography is separation method used to separate the
products between two phases: stationary and mobile phase. For the determination of certain food ingredients, it is commonly used high performance
liquid chromatography (HPLC) (Butorac et al., 2013; Nielsen, 2010a).
The most commonly used chromatographic separation technique is
chromatography of the reverse phases. It uses a polar solvent as a mobile
phase and the stationary phase is non-polar, silica gel covered with a long
chain hydrocarbons. HPLC is used for the determination of protein, organic
acids, vitamins, amino acids, sugars, additives, mycotoxins, pesticides, antibiotics, lipids and pigments (Butorac et al., 2013; Nielsen, 2010a).
Capillary electrophoresis
Capillary electrophoresis is separation technique where the products
are separated based on differences in their electrophoretic mobility. The separation can be carried out based on differences in charge and mass, isoelectric
point or molecular weight. It is used for the analysis of proteins, peptides, carbohydrates, nucleic acids, inorganic ions, viruses and micro-organisms which
are found in food (Butorac et al., 2013).
www.qol-au.com
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
Validation of Methods
Validation is verification that have been fulfilled individual requirements for a specific use, by
testing and presenting objective evidences. To confirm the suitability of the methods for the intended use,
laboratory validated non-standard methods, which were developed in the laboratory, as well as standard
methods used outside the predicted area of use or modified standard methods. Laboratory documents the
obtained results, procedures used for validation, and statement that the method is suitable for the intended
purpose.
Validation may include procedures for sampling, handling and transportation. In case of introducing some changes in the validated non-standard methods, the impact of these changes is necessary to be
documented. After the estimation of the purpose, scope and accuracy of the values that can be obtained by
the validation methods, they must be in accordance with the clients needs (JUS ISO 17025:2001).
Validation includes: specification of requirements, characterization of method, verification that requirements can be fulfilled using the method.
EVALUATION OF THE MEASUREMENT UNCERTAINTY
Laboratories in the food industry that are performing tests for the presence of allergens have to apply the instructions for estimation of measurement uncertainty. In certain cases, the nature of the test methods can prevent severe and statistically significant calculation of the measurement uncertainty. In that case,
the laboratory should try to identify all the components of uncertainty, make the estimation acceptable and
ensure that the way of reporting the results does not provide a false impression about uncertainty.
Estimation of the measurement uncertainty depends on: demands of the test methods, customer requirements, existence of narrow limits on which are based decisions about the compliance with the specification. When assessing the measurement uncertainty, there should be taken into account all the components
of uncertainty that were significant at a time (JUS ISO 17025:2001).
Sources contributing to the uncertainty include: reference materials, methods, equipment, environmental conditions, properties and condition of the sample during the analysis, as well as the perpetrator.
Reporting
The results of each test or series of tests made by the laboratory, must be presented accurately,
clearly, unambiguously and objectively. The results are presented in the form of a report and must include
all information required by the client, which are necessary for the interpretation of test results, as well as
information required by the method.
Each test report includes:
Title (test report),
Name and address of the laboratory, a place of testing, if it differs from the address of the laboratory,
Unique identification of test report (serial number) and identification of each page that allows its
recognition as a part of the test report,
Name and address of the client,
Identification of used methods,
Date of receipt of the test sample, if it is crucial to the validity and application of the results, and
dates of performing tests,
Plan with sampling procedures,
43
V. GOJKOVI, ET AL.:
QUALITY OF LIFE (2016) 7(1-2):36-44
Results of the tests with measurement units, and

Names and surnames, functions and signatures of the persons who have approved the test report
(JUS ISO 17025:2001)
The test report as a permanent record should include and total number of pages. If the interpretation
of test results is required, test reports include:
Deviations, additions or exclusions, compared to the test method and information about the special conditions,
Statement about the estimated measurement uncertainty, and
Additional information that may be required by specific methods, clients or groups of clients.
Report should be adapted to each type of test, as well as to reduce the possibility of misunderstanding or misuse. After the issuance of the document, its amendments must be made in the form of another
document.
References
Anonymous. (2010). Animal Nutrition and Food Safety [http://www.noackgroup.com, Accessed 15 December 2015].
Anonymous. (2015). Najei alergeni u hrani [http://www.ordinacijahr.com, Accessed 13 December 2015].
Anonymous. (2015a) [http://www.ablelab.eu, Accessed 13 December 2015].
Butorac, A., Mari, M., Badanjak-Sabolovi, M., Hrukar, M., Rimac-Brni, S. & Baun-Druina, V. (2013). Analitike metode u forenzici
hrane. Croatian Journal of Food Technology, Biotechnology and Nutrition, 8(3-4), 90-101.
Gruji, R. (2015). Alergeni u hrani prisustvo, rizici i upravljanje u prehrambenoj industriji. Tehnoloki fakultet, Zvornik, Univerzitet u
Istonom Sarajevu.
Jugoslovenski standard. JUS ISO 17025:2001. Opti zahtjevi za kompetentnost laboratorije za ispitivanje i laboratorije za etaloniranje.
Nielsen, S. (2010). Food analysis, Fourth Edition. Springer, USA.
Nielsen, S. (2010a). Food analysis Laboratory M. Second Edition. Springer, USA.
Noack group. (2011). Alergeni, tehnike testiranja u proizvodnji laboratoriji [http://www.crolab.hr, Accessed 21 December 2015].
Tehnologija hrane [http://www.tehnologijahrane.com, Accessed 13 December 2015].
Recived: 10.04.2016
44
www.qol-au.com
INSTRUCTIONS TO AUTHORS
Quality of Life publishes original research papers and reviews and aims to provide a forum for the rapid dissemination of significant novel research in the
various disciplines encompassing the Science and Technology of Food, Public health engineering, Sanitary inspection and control, Environmental and Public
Health.
Quality of Life publishes original scientific papers, preliminary communications, professional papers, scientific notes and reviews:
Original scientific papers report unpublished results of original research. They must contain significant and original observations to be critically evaluated.
Experimental data should be presented in a way that enables reproduction and verification of analyses and deductions on which the conclusions are based.
Preliminary communications include short information on the results of scientific research which require immediate publication.
Scientific notes include reports on shorter but completed research or descriptions of original laboratory techniques (methods, apparatus etc.) and should be
concise.
Reviews are original, critical and up-to-date surveys of an area in which, preferably, the author himself/herself is active. They should include recent references
from international publications.
Professional papers present new possibilities of improvement within areas of science. The emphasis is on the application of known methods and facts as well
as on broadening the knowledge in the particular area. The acquired knowledge is applied to the object of research.
Difference between scientific and professional papers is in their original results and conclusions as well as method used. Although professional paper may be
more useful for the application it is not considered as a new scientific contribution.
Papers previously reported at a congress, symposium etc. will be published only if they have not previously been published in proceedings. However, these
papers are subject to regular editorial procedure, i.e. evaluation by referees and revision.
Submission
Only the manuscripts that conform to the following instructions will be considered:
The manuscript should be submitted in duplicate printouts of 1015 typewritten pages with 1.5 spacing on one side of the paper (A4 format) accompanied by
the identical file by e-mail (preferably Microsoft Word compatible formats). Normal plain font should be used (Times New Roman, font size 12) for both text
and figures.
All papers must be written in English. If English is not the authors first language, the manuscript should be given to a native speaker of English for proofreading.
The cover letter should contain full names (with underlined surnames) of all authors, their titles and their signatures confirming that manuscript or part of it was
not accepted for publication or being considered for publication or published somewhere else.
The manuscript must contain full names and business addresses of all authors with asterisk next to the name of the corresponding author. Footnote at the
bottom of the first page should contain information about the corresponding author (phone, fax and e-mail).
Latin words, phrases and abbreviations, including generic and specific names, should be written in italic. The references should be cited with ordinal numbers
of the references in round brackets, with only the number written in italic.
Figures, tables and their legends should be included at the end of the document and their position marked in the text.
The manuscripts should be sent to the following address:
Quality of Life, Editorial Board,
Pan-European University APEIRON
Pere Krece 13,
78000 Banja Luka, Bosnia and Hercegovina,
phone: +38451 247 910 and fax: +387 51 247921,
e-mail: info@qol-au.com, sekretar@qol-au.com, redakcija@qol-au.com
URL: http://www.qol-au.com
Potential referees
All papers will be peer reviewed. Authors are asked to submit full contact details, including e-mail addresses, for three potential referees. Referees should be
experts in the field of the paper, and not associated with the institution with which the authors are affiliated. The final choice of referees will remain entirely
with the Editor.
General format
For clearness the paper should be divided into the following sections: Title Page, Abstract, Key words, Introduction, Materials and Methods, Results,
Discussion (Results and Discussion), Conclusions, Acknowledgements, and References.
Title Page
The title page should be devoted to the title (in caps), the full name(s) of the author(s), and the full postal addresses for all co-authors. In multi-authored texts
indicate author affiliation by superscript Arabic numbers placed after authors name and before the appropriate address. Clearly indicate who is willing to
handle correspondence at all stages of refereeing, publication and post-publication. The corresponding author should be identified with an asterisk. A footnote
should contain an e-mail address, telephone number and fax number for the corresponding author. Title should be concise and explanatory of the content
of the paper.
Abstract
Abstract (not longer than 250 words) should explain the aim of the paper and include the most relevant results and conclusions. Directly below the summary,
authors should provide the key words.

Key words
Key words should list the main topic of the paper and should not contain more than 6 words or phrases, which should be separated by commas.
Introduction
It is particularly important that the introductory part be as brief as possible and clear in description of the aims of investigation. Previous relevant work
regarding the topic of the manuscript should be included with references.
Materials and Methods
Experimental part should be written clearly and in sufficient detail to allow the work to be repeated. Detailed description is required only for new techniques
and procedures, while the known methods must be cited in the references. For chemicals and apparatus used full data should be given including the name,
company/manufacturer and country of origin. Statistical analysis should also be included. All unnecessary details should be omitted from the experimental
part. Spectra, chromatograms and similar will not be published if their only purpose is to additionally characterize particular compounds.
Results and Discussion can be written as two separate or one combined section. Discussion should not be merely the repetition of the obtained results.
Combining the results with discussion can simplify the presentation.
Each table and illustration must have all necessary information to be understood independently of the text. The same data should not be reproduced in both
diagrams and tables. Whenever, possible formulae and equations are to be written in one line.
All figures (graphs, photographs, diagrams, etc.) and tables should be cited in the text and numbered consecutively throughout. Preferred program for writing
figures and tables is Excel. The placement of figures and tables should be indicated. The size of letters and other symbols on diagrams and figures should
be such as to allow reduction to column width without loss in legibility. Several figures should be grouped in a plate on one page. Unmounted figures are
preferred. Figures and other illustrations should be of good quality, well-contrasted and black and white. If authors insist on color prints, they are requested
to cover the additional cost of printing.
Figure legends should be placed at the bottom of each figure, while table headings should appear above the tables. The values on the x- and y-axes must
be clearly and precisely defined, decimal numbers must have decimal points, not commas. Footnotes to tables should be indicated by superscript letters or
symbols. Experimental error and statistical significance should be stated clearly.
Nomenclature
If symbols, letters and abbreviations are used in the text they should be listed with their explanations. SI (Systme International) units should be used.
Nomenclature of inorganic and organic compounds should conform to the rules of the International Union of Pure and Applied Chemistry (IUPAC).
Conclusion
It should indicate the significant contribution of the manuscript with its applications.
Acknowledgements
Acknowledgements to colleagues or institutions or companies for donations or any other assistance are recommended to be put at the end of the manuscript,
before references, rather than in the text.
References
All publications cited in the text should be presented in a list of references following the text of the manuscript. No more than 30 references should be
cited in your manuscript. In the text refer to the authors name (without initials) and year of publication (e.g. Martinez, Fearne, Caswell and Henson (2007)
studied the effects... or ...similar to values reported by others (Soares, 1998)...). For 2-6 authors all authors are to be listed at first citation. At subsequent
citations use first author et al. When there are more than 6 authors, first author et al. should be used throughout the text. The list of references should be
arranged alphabetically by authors names and should be as full as possible, listing all authors, the full title of articles and journals, publisher and year. The
manuscript should be carefully checked to ensure that the spelling of authors names and dates are exactly the same in the text as in the reference list.
References should be given in the following form:
References to a journal publication:
Scollan, N., Hocquette, J., Nuernberg, K., Dannenberger, D., Richardson, I. & Moloney, A. (2006). Innovations in beef production systems that enhance the
nutritional and health value of beef lipids and their relationship with meat quality. Meat Science, 74(1), 1733.
Dransfield, E., Martin, J. F., Fisher, A., Nute, G. R., Zygyiannis, D., Stamataris, C., et al. (2000). Home placement testing of lamb conducted in six countries.
Journal of Sensory Studies, 15(4), 421436.
Beltran, E., Pla, R., Yuste, M., & Mor-Mur, M. (2003). Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing
on TBARS and hexanal values. Meat Science, 64(1), 1925.
Mann, N. (2000). Dietary lean red meat and human evolution. European Journal of Clinical Nutrition, 39, 7179.
Johansson, J. K. (1989). Determinants and effects of the use of made in labels. International Marketing Review, 6, 4758.
Scott, J. M. (1999). Folate and vitamin B12. Proceedings of the Nutrition Society, 58, 441448.
Faustman, C., & Cassens, R. G. (1990). The biochemical basis for discoloration in fresh meat: A review. Journal of Muscle Foods, 1, 217243.
Ramanathan, R., Konda, M. K. R., Mancini, R. A., & Faustman, C. (2009). Speciesspecific effects of sarcoplasmic extracts on lipid oxidation in vitro. Journal
of Food Science, 74, C73C76.
References to a conference:
Savell, J. W., & Shackelford, S. D. (1992). The significance of tenderness to the meat industry. In Proceedings of the 45th Reciprocal Meat Conference (pp.
4346). Chicago, IL.
Joseph, P., Suman, S. P., Li, S., Beach, C. M., & Claus, J. R. (2008). Mass spectrometric characterization and thermostability of turkey myoglobin. In
Proceedings of 61st annual reciprocal meat conference, Gainesville, FL. Abstract no. 87.
References to a book:
Meilgaard M., Civille G.V., & Carr T.B. (1999). Sensory Evaluation Techniques. (3rd ed.). CRC Press, Printed in USA.
Strunk, W., Jr., & White, E. B. (1979). The elements of style. (3rd ed.). New York: Macmillan, (Chapter 4).
Morgan, J. B., Cannon, J. B., McKeith, F. K., Meeker, D., & Smith, G. C. (1993). National pork chain quality audit (packer-processor-distributor). Final Report
to the National Pork Producers Council.
USDA. (1997). USDA advises consumers to use a meat thermometer when cooking hamburger. FSIS News and Information Bulletin. FSIS, USDA. Washington,
DC.
USDA-FSIS (2005). Federal register notice: HACCP plan reassessment for mechanically tenderized beef products. Federal Register, 70, 3033130334.
References to a chapter in an edited book:
Gudmundsson, M., & Hafsteinsson, H. (2002). New non-thermal techniques for processing seafood. In H. A. Bremner (Ed.), Safety and quality issues in fish
processing (pp. 308329). Cambridge, England: CRC Press, Woodhead Publishing Ltd.
Olson, J. C. (1977). Price as an informational cue: Effects on product evaluations. In A. G. Woodside, J. N. Sheth, & P. D. Bennett (Eds.), Consumer and
industrial buying behavior (pp. 267286). New York: Elsevier.
Monroe, K. B., & Krishnan, R. (1985). The effect of price on subjective product evaluations. In J. Jacoby & J. C. Olson (Eds.), Perceived quality: How consumers
view stores and merchandise (pp. 209232). Toronto: Lexington.
References to a internet:
World Health Organisation. (1990). Diet, nutrition and the prevention of chronic disease. Technical Report Series No. 797. Geneva: WHO. Available at <http://
www.who.int/dietphysicalactivity/publications/trs916/en/gsfao_global.pdf>. Accessed 10.06.10
National Bison Association. (2009). <http://www.bisoncentral.com>. Accessed 22.06.10
Bowater, F. J. (2001). Rapid carcass chilling plants compared to conventional systems. International Institute of Refrigeration. <www.fjb.co.uk>. Accessed
12.05.10.
Soares, N. F. F. (1998). Bitterness reduction in citrus juice through nariginase immobilized into polymer film. New York: Cornell University. 130 p. (PhD
Dissertation).
Citing and listing of web references. As a minimum, the full URL should be given. Any further information, if known (DOI, author names, dates, reference to a
source publication, etc.), should also be given. Web references can be listed separately (e.g., after the reference list) under a different heading if desired, or
can be included in the reference list.(example: Abbott, A., Basurto, M., Daley, C.A., Nader, G. and Larsen, S. (2004). Enhanced nutrient content of grass-fed
beef: justification for health benefit label claim. Available at: http://www.csuchico.edu/agr/grassfedbeef/health-benefits/index.html (Accessed: 11 July, 2007).
Anonymous. (2007). 2006 International Beef Quality Perceptions Survey. Canadian Beef Export Federation (http://www.cbef.com, Accessed 10 October
2007).
The Digital Object Identifier (DOI) may be used to cite and link to electronic documents. The DOI consists of a unique alpha-numeric character string which is
assigned to a document by the publisher upon the initial electronic publication. The assigned DOI never changes. Therefore, it is an ideal medium for citing a
document, particularly Articles in Press because they have not yet received their full bibliographic information. The correct format for citing a DOI is shown
as follows (example taken from a document in the journal Physics Letters B: doi:10.1016/jphysletb.2003.10.071
When you use the DOI to create URL hyperlinks to documents on the web, they are guaranteed never to change.
Additional Information
Review Process
All manuscripts are sent to at least two independent referees who will be asked to complete the refereeing job within 4 to 6 weeks. The final decision regarding
acceptance will be made by the Editors. Manuscripts may be sent back to authors for revision if necessary. Revised manuscript submissions should be made
as soon as possible (within 4 weeks) after the receipt of the referees comments.
Proofs
One set of page proofs in PDF format will be sent by e-mail to the corresponding Author. The author may list the corrections and return to the journal in an
e-mail. Please list the corrections quoting line number. If, for any reason, this is not possible, then mark the corrections and any other comments on a printout
of your proof and return by fax, or scan the pages and e-mail, or by post.
This proof should only be used for checking the typesetting, editing, completeness and correctness of the text, tables and figures. Significant changes to
the article as accepted for publication will not be considered at this stage. It is important to ensure that all corrections are sent back to the journal in one
communication. The publication of the article may be proceeded if no response is received.
Proofs must be corrected and returned to the publishers within 48 hours of receipt.
Offprints: The corresponding author, at no cost, will be provided with a PDF file of the article (e-offprints) via e-mail and 10 free paper offprints.
Copyright
The authors bear the sole responsibility for the content of the contributions. The Editorial Board assumes that by submitting their papers the authors have not
violated any internal rules or regulations of their institutions related to the content of the contributions and that they have not submitted the paper somewhere
else. The acceptance of the paper obliges the authors not to publish the same material elsewhere. If excerpts from other copyrighted works are included, the
author(s) must obtain written permission from the copyright owners and credit the source(s) in the article.
Contents
Aims, Scope and Editorial Board . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Chemical, Color, Texture and Sensory Properties of ajna Kobasica, a Dry Fermented Sausage . . . . . . . . . . . . . . . . . 5
Natalija Dini, Maja Ivi, Marija Jokanovi, Branislav oji, Sneana kaljac, Vladimir Tomovi
Inuence of Cold Plasma Treatment on Textural and Color Characteristics of Two Tomato Varieties . . . . . . . . . . . . . 12
Milan Vuki, Dragan Vujadinovi, Vesna Gojkovi, Radoslav Gruji
Physical Activities of Adolescents and the Level of Knowledge on the Impact of Their Diet on Their Overall Health . . 17
Mirjana Lovrenovi, Igor Gruji, Vesna Gojkovi, Radoslav Gruji
Analysis of Ambroxol Hydrochloride in Flavamed Tablets by Means of Spectroscopic Absorption Methods . . . . . . 24
Dijana Jeli, Saida Fazlagi, Vesna Antunovi, Nataa Bubi-Paji, Anelka Rai, Mirjana ermanovi
Removal of Ni(II) Ions From Aqueous Solutions by Nanoporous Material . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Shaban Jakupi, Katerina Atkovska, Kiril Lisichkov, Mirjana Golomeova, Mirko Marinkovski, Stefan Kuvendziev
Organization of Laboratory for Monitoring Security in the Food Industry in Order to Detect the Presence of Allergens 36
Vesna Gojkovi, Mirjana Beribaka, eljka Marjanovi-Balaban
Instructions to Authors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

QOL - Vol 7 Issue 1-2

Caricato da

Informazioni sul documento

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

QOL - Vol 7 Issue 1-2

Caricato da

Copyright:

Formati disponibili

92/80(,668(-XQH,661;

A Multidisciplinary Journal of Food Science, Environmental Science and Public Health

Removal of Ni(II) Ions From Aqueous Solutions by Nanoporous Material ............................................................................................................... 29

Instructions to Authors ................................................................................................................................................................................................ 45

AIMS, SCOPE AND EDITORIAL BOARD

QUALITY OF LIFE (2016) 7(1-2):5-11

Original scientific paper

CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF AJNA

QUALITY OF LIFE (2016) 7(1-2):5-11

Materials and methods

QUALITY OF LIFE (2016) 7(1-2):5-11

Mean value with standard deviation

QUALITY OF LIFE (2016) 7(1-2):5-11

Mean value with standard deviation

QUALITY OF LIFE (2016) 7(1-2):5-11

Mean value with standard deviation

Table 4. Multivariate correlations between parametersab

Significant at p < 0.01

QUALITY OF LIFE (2016) 7(1-2):5-11

QUALITY OF LIFE (2016) 7(1-2):5-11

QUALITY OF LIFE (2016) 7(1-2):12-16

Original scientific paper

INFLUENCE OF COLD PLASMA TREATMENT ON TEXTURAL AND COLOR

QUALITY OF LIFE (2016) 7(1-2):12-16

Material and methods

QUALITY OF LIFE (2016) 7(1-2):12-16

Results and discussion

QUALITY OF LIFE (2016) 7(1-2):12-16

QUALITY OF LIFE (2016) 7(1-2):12-16

QUALITY OF LIFE (2016) 7(1-2):17-23

Original scientific paper

PHYSICAL ACTIVITIES OF ADOLESCENTS AND THE LEVEL OF KNOWLEDGE

Key words: fast food, diet of adolescence, physical activities

QUALITY OF LIFE (2016) 7(1-2):17-23

Material and Methods

QUALITY OF LIFE (2016) 7(1-2):17-23

Results and Discussion

QUALITY OF LIFE (2016) 7(1-2):17-23

Chart 4. Answers to the statement How much time do you

Chart 5. Answers to the question Does fast food belong to

Chart 6. Do you think that fast food affects your health?

TEST RESULTS OF IMPACT OF EATING HABITS ON

QUALITY OF LIFE (2016) 7(1-2):17-23

Chart 7. Do you think you have the ideal weight?

Chart 8. The answer to the question Did you have health

Chart 9. Answers to the question Are you satisfied with your

Chart 10. Answers to the question What are you dissatisfied

The largest number of the students (92.80%

QUALITY OF LIFE (2016) 7(1-2):17-23

QUALITY OF LIFE (2016) 7(1-2):17-23

QUALITY OF LIFE (2016) 7(1-2):24-28

Original scientific paper

ANALYSIS OF AMBROXOL HYDROCHLORIDE IN FLAVAMED TABLETS BY

Abstract: Ambroxol hydrochloride (AMB), (1s,4s)-4-((2-amino-3,5-dibromocyclohexyl)methylamino) cyclo-

Keywords: Ambroxol hydrohloride, Flavamed tabletes, Spectroscopic analysis

QUALITY OF LIFE (2016) 7(1-2):24-28

Materials and methods

QUALITY OF LIFE (2016) 7(1-2):24-28

Results and discussions

Figure 1. UV/VIS spectrum of AMB

Figure 3. Calibration curve of AMB obtained by Method II

Figure 2. Calibration curve of AMB obtained by Method

For quantitative analysis calibration curve

QUALITY OF LIFE (2016) 7(1-2):24-28

92/80(,668(-XQH,661;