Faculty of Agricultural Sciences and Food

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Author: search.filters.author.Petanovska-Ilievska, BiljanaHas files: No

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    Item type:Publication,
    DETERMINATION OF PESTICIDE RESIDUES IN WATER BY LIQUID CHROMATOGRAPHY
    (ECOLOGICAL MOVEMENT OF NOVI SAD, 2018)
    Velkoska-Markovska, Lenche
    ;
    Petanovska-Ilievska, Biljana
    This paper presents the application of a new, precise and accurate high-performance liquid chromatography (HPLC) method with ultraviolet-diode array detection (UV-DAD) for determination of some organophosphorus, phenoxycarboxylic acid and organonitrogen pesticide residues in water samples. The successful separation and quantitative determination of analytes were achieved using a LiChrospher 60 RP-Select B (125 x 4 mm, 5 µm) analytical column maintained at 25 °C and UV detection at 220 nm. The mixture of acetonitrile/water (55/45, V/V) was used as a mobile phase, with flow rate of 1 mL/min. The proposed method was successfully applied for the determination of investigated pesticides in water samples.
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    Item type:Publication,
    Change in the quality properties of two different pepper varieties in fresh and dried condition
    (2016-06-06)
    Babanovska-Milenkovska, Frosina
    ;
    Karakasova, Ljubica
    ;
    Petanovska-Ilievska, Biljana
    ;
    Manasievska-Simic, Silvana
    ;
    Miskoska-Milevska, Elizabeta
    Red pepper (Capsicum annuum L.) as a vegetable crop can be processed in multiple ways. The significance of the red pepper used in human nutrition is based on the presence of nutrients, vitamins, minerals, carotenoids, etc. Industrial peppers of kurtovska kapija variety and spicy peppers of horgosh variety, all grown in R. Macedonia were used in this examination. The process of drying was performed in an industrial chamber dryer by applying controlled technological process. The quality estimation of the fresh and dried peppers was carried out by applying sensory, mechanical and chemical methods (total dry matters, sugars by HPLC-RI, total acids, carotenoids by HPLCDAD). The spicy variety horgosh had been characterized with the highest content of total dry matter: 11.94 % in fresh and 91.42 in dried red peppers. The highest content of total carotenoids was determined in the spicy variety horgosh: 690.15 mg/100 g in fresh and 493.94 mg/100 g in dried form.