Three commercial apple cultivars ('Jonagold', 'Granny Smith' and 'Idared') and the local apple cultivar ('Prijedorska Zelenika') from Bosnia and Herzegovina were analysed by HPLC-MS for the content of phenolic compounds in peel and pulp as well content of individual sugars and organic acids. Catechin, (-)-epicatechin, chlorogenic acid, caffeic acid, quercetin 3-O-xyloside, quercetin 3-O-arabinoside, quercetin 3-O-rhamnoside, quercetin 3-O-rutinoside, quercetin 3-O-galactoside and quercetin 3-O-glucoside were identified in apple peel and (-)-epicatechin, chlorogenic acid and caffeic acid in apple pulp at all observed cultivars. The total sugars content of analysed apple cultivars ranged between 91.61 and 105.45 g kg-1 FM, while the total organic acids content was from 5.70 to 15.05 g kg-1 FM. The levels of total organic acids and sugars, glucoce/fructose ratio and sugar/acid ratio were affected by cultivars. The mean content of total phenolic compounds was between 427.92 and 1457.95 mg kg-1 FM in peel and from 113.58 to 439.83 mg kg-1 FM in pulp and depending upon the cultivars. The presented data clearly demonstrated that traditional apple cultivar ('Prijedorska Zelenika') had significantly higher individual phenolic compounds in pulp in comparison to the commercial cultivars, i.e., 'Idared', 'Jonagold' and 'Granny Smith' and with respect of that 'Prijedorska Zelenika' is recommended as raw material for cloudy juice processing.

An experiment was carried out to determine the effect of foliar application of seaweed extract (0.2 %) on the growth, yield and quality of cherry tomato under stress and non-stress conditions. The greenhouse experiment was set up in a randomized block design with four treatments in three replications. Treatments were as follows: V1 - seedlings treated by seaweed extract and subjected to drought; V2 - seedlings treated by seaweed extract and regularly watered; V3 - non-treated seedlings subjected to drought; V4 - non-treated seedlings regularly watered. Cherry tomato seedlings treated by seaweed extract had a lower content of proline and higher leaf water potential compared to non-treated seedlings under stress conditions, indicating that application of this fertilizer contributes to better adaptation of cherry tomato seedlings to stress. Treatment with seaweed extract also positively influenced the yield and quality of cherry tomato (total soluble solids, vitamin C, lycopene) under both standard and drought stress conditions as compared to untreated plants in same conditions. Positive effects of seaweed extract on growth and quality of cherry tomato are result of its specific composition, as well as ability of cherry tomato plants to utilize bioactive substances in seaweed extracts for its growth and development.

This study was carried out to examine the impact of liquid organic fertilizer Ergonfill (LFE) on the yield and quality of cherry tomato (Lycopersicon esculentum Mill. Sakura F1) under different growth conditions. The experiment was set up in a randomized blocks design with four variants in three replications. Experiment variants were as follows: drought-stressed seedlings with and without LFE treatment, and non-stressed seedlings with and without LFE treatment. Exposure of cherry tomato seedlings to controlled water stress conditions significantly increased fruit quality parameters (total soluble solids, titratable acidity, ascorbic acid, lycopene, total phenolic and flavonoids, total antioxidant capacity), but decreased yield. LFE treatment significantly increased by the all examined parameters under normal growth conditions as compared to untreated plants, and for total phenolic and flavonoids content, total antioxidant capacity and total soluble solids this increase was statistically significant. Positive impact of the LFE application on cherry tomato quality is result of fertilizer composition, as well as ability of cherry tomato plants to use bioactive substances in fertilizer for its growth and development.

Abstract Effects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

The paper reports the profile of individual organic acids and phenolic content in fresh fruit and jam from three populations of cornelian cherry ( Cornus mas L.) wild genotypes originating from Bosnia and Herzegovina. Immediately after harvest, jams were cooked at maximum 80°C from the corresponding fruit. The jam was sampled in five replications at three different storage times for each region: immediately after processing, and then after four and six months of storage, for individual organic acids and phenolics by high-performance liquid chromatography (HPLC). The phenolic compounds found in the fresh fruit were also found in the jams - however, in significantly lower amounts in jam. The three most abundant phenolic compounds found in cornelian cherry fruit as well as in the corresponding jams were procyanidin B1, quercetin 3- O -robinobioside and peonidin 3- O -glucoside. Jam contained dramatically lower levels of phenolic compounds compared to fresh fruit. The most stable phenolic compounds were flavonols where the smallest losses were recorded. The levels of flavan 3-ols, hydroxycinnamicacid, flavonols and anthocyanins declined more during jam processing than during storage, with a significant influence of the growing region.