TY  - JOUR
AU  - Bektashi, Nora Limani
AU  - Mladenoska, Irina
AU  - Popovska, Olga
AU  - Dimitrovski, Darko
AU  - Spasevska, Hristina
AU  - Reka, Arianit A.
AU  - Mašić, Slobodan
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11571
AB  - The major bioactive component of black pepper (Piper nigrum) is piperine which has demonstrated beneficial therapeutic properties. The purpose of this research was to investigate the effects of different irradiation doses on the content of piperine in black pepper. Samples were irradiated with 60Co γ-rays (at absorbed doses of 0.5, 1, 3, 5, 7, 10, and 12 kGy). Thin-layer chromatography (TLC) and UV–Vis spectrophotometry methods were used for measuring the piperine content in the samples. TLC was performed using three mobile phases (1. toluene:ethyl acetate, 7:3 v/v; 2. acetone:n-hexane, 6:4 v/v; 3. toluene:methanol, 8.5:1.5 v/v) and the retention factor (R f) value for piperine was equal to 0.66, 0.94, and 0.67, respectively. The content of piperine in γ-irradiated samples of black pepper was found to be between 0.04 and 1.05% w/w from the spectrophotometry analyses. Irradiation slightly decreased the piperine content of black pepper. It was found that piperine crude yield from black pepper was from 1.10 (the unirradiated sample) to 1.69, 1.07, 0.60, 0.90, 0.30, 1.20, 0.80% for irradiated samples, respectively. Microbiological analyses were performed with standard plate count method, which resulted in a decreasing number of the total cell count of microbial cells with increasing the radiation dose. Treatment with irradiation reduced the population of bacteria by 4 logs.
T2  - Open Chemistry
T1  - Assessment of the impact of γ-irradiation on the piperine content and microbial quality of black pepper
VL  - 21
IS  - 1
SP  - 20220356
DO  - 10.1515/chem-2022-0356
ER  - 

@article{
author = "Bektashi, Nora Limani and Mladenoska, Irina and Popovska, Olga and Dimitrovski, Darko and Spasevska, Hristina and Reka, Arianit A. and Mašić, Slobodan",
year = "2023",
abstract = "The major bioactive component of black pepper (Piper nigrum) is piperine which has demonstrated beneficial therapeutic properties. The purpose of this research was to investigate the effects of different irradiation doses on the content of piperine in black pepper. Samples were irradiated with 60Co γ-rays (at absorbed doses of 0.5, 1, 3, 5, 7, 10, and 12 kGy). Thin-layer chromatography (TLC) and UV–Vis spectrophotometry methods were used for measuring the piperine content in the samples. TLC was performed using three mobile phases (1. toluene:ethyl acetate, 7:3 v/v; 2. acetone:n-hexane, 6:4 v/v; 3. toluene:methanol, 8.5:1.5 v/v) and the retention factor (R f) value for piperine was equal to 0.66, 0.94, and 0.67, respectively. The content of piperine in γ-irradiated samples of black pepper was found to be between 0.04 and 1.05% w/w from the spectrophotometry analyses. Irradiation slightly decreased the piperine content of black pepper. It was found that piperine crude yield from black pepper was from 1.10 (the unirradiated sample) to 1.69, 1.07, 0.60, 0.90, 0.30, 1.20, 0.80% for irradiated samples, respectively. Microbiological analyses were performed with standard plate count method, which resulted in a decreasing number of the total cell count of microbial cells with increasing the radiation dose. Treatment with irradiation reduced the population of bacteria by 4 logs.",
journal = "Open Chemistry",
title = "Assessment of the impact of γ-irradiation on the piperine content and microbial quality of black pepper",
volume = "21",
number = "1",
pages = "20220356",
doi = "10.1515/chem-2022-0356"
}

Bektashi, N. L., Mladenoska, I., Popovska, O., Dimitrovski, D., Spasevska, H., Reka, A. A.,& Mašić, S.. (2023). Assessment of the impact of γ-irradiation on the piperine content and microbial quality of black pepper. in Open Chemistry, 21(1), 20220356.
https://doi.org/10.1515/chem-2022-0356

Bektashi NL, Mladenoska I, Popovska O, Dimitrovski D, Spasevska H, Reka AA, Mašić S. Assessment of the impact of γ-irradiation on the piperine content and microbial quality of black pepper. in Open Chemistry. 2023;21(1):20220356.
doi:10.1515/chem-2022-0356 .

Bektashi, Nora Limani, Mladenoska, Irina, Popovska, Olga, Dimitrovski, Darko, Spasevska, Hristina, Reka, Arianit A., Mašić, Slobodan, "Assessment of the impact of γ-irradiation on the piperine content and microbial quality of black pepper" in Open Chemistry, 21, no. 1 (2023):20220356,
https://doi.org/10.1515/chem-2022-0356 . .

TY  - JOUR
AU  - Mladenovska, Irina
AU  - Bektashi, Nora Limani
AU  - Andonović, Beti
AU  - Spasevska, Hristina
AU  - Sandeva, Ivana
AU  - Arizanova, Milica
AU  - Mašić, Slobodan
AU  - Reka, Arianit A.
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10158
AB  - Spices are food additives that are used in many different areas of food technology. Most of the spices contain essential oils sensitive to thermal degradation processes. Therefore, an alternate method of decontamination, other than thermal, should be used so that the microbial safety of the spices is ensured. This study was focused on the evaluation of the effect of ionizing radiation, known as radurization, on microbiological safety in samples of red pepper, black pepper, and stinging nettle, from North Macedonia. Samples were irradiated by 60Co γ-rays. The possibility for development of a novel, shortened microbiological method was investigated. The conventional agar plate method was used, as a standard microbiological method, in order to evaluate the effect of irradiation on the microbiological safety of the food. The red pepper and the stinging nettle did not show any microbial growth when inoculated on both growth media, after being irradiated. Additionally, the photostimulated luminescence and thermoluminescence method were used as physical methods. By comparing the two glow curves for the glow ratio, the obtained values are greater than 0.1, which confirms that the samples have been irradiated.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Development of a novel microbiological method for detection of gamma irradiated spices
VL  - 40
IS  - 2
SP  - 213
EP  - 220
DO  - 10.20450/mjcce.2021.2397
ER  - 

@article{
author = "Mladenovska, Irina and Bektashi, Nora Limani and Andonović, Beti and Spasevska, Hristina and Sandeva, Ivana and Arizanova, Milica and Mašić, Slobodan and Reka, Arianit A.",
year = "2021",
abstract = "Spices are food additives that are used in many different areas of food technology. Most of the spices contain essential oils sensitive to thermal degradation processes. Therefore, an alternate method of decontamination, other than thermal, should be used so that the microbial safety of the spices is ensured. This study was focused on the evaluation of the effect of ionizing radiation, known as radurization, on microbiological safety in samples of red pepper, black pepper, and stinging nettle, from North Macedonia. Samples were irradiated by 60Co γ-rays. The possibility for development of a novel, shortened microbiological method was investigated. The conventional agar plate method was used, as a standard microbiological method, in order to evaluate the effect of irradiation on the microbiological safety of the food. The red pepper and the stinging nettle did not show any microbial growth when inoculated on both growth media, after being irradiated. Additionally, the photostimulated luminescence and thermoluminescence method were used as physical methods. By comparing the two glow curves for the glow ratio, the obtained values are greater than 0.1, which confirms that the samples have been irradiated.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Development of a novel microbiological method for detection of gamma irradiated spices",
volume = "40",
number = "2",
pages = "213-220",
doi = "10.20450/mjcce.2021.2397"
}

Mladenovska, I., Bektashi, N. L., Andonović, B., Spasevska, H., Sandeva, I., Arizanova, M., Mašić, S.,& Reka, A. A.. (2021). Development of a novel microbiological method for detection of gamma irradiated spices. in Macedonian Journal of Chemistry and Chemical Engineering, 40(2), 213-220.
https://doi.org/10.20450/mjcce.2021.2397

Mladenovska I, Bektashi NL, Andonović B, Spasevska H, Sandeva I, Arizanova M, Mašić S, Reka AA. Development of a novel microbiological method for detection of gamma irradiated spices. in Macedonian Journal of Chemistry and Chemical Engineering. 2021;40(2):213-220.
doi:10.20450/mjcce.2021.2397 .

Mladenovska, Irina, Bektashi, Nora Limani, Andonović, Beti, Spasevska, Hristina, Sandeva, Ivana, Arizanova, Milica, Mašić, Slobodan, Reka, Arianit A., "Development of a novel microbiological method for detection of gamma irradiated spices" in Macedonian Journal of Chemistry and Chemical Engineering, 40, no. 2 (2021):213-220,
https://doi.org/10.20450/mjcce.2021.2397 . .