Duration of the project:
1. 7. 2023 – 30. 6. 2025.
Lead partner:
University of Primorska, Faculty of Health Sciences
Principal investigator:
Assoc. Prof. Zala Jenko Pražnikar (SICRIS, ResearchGate)
Team at UP Faculty of Health Sciences:
Assist. Prof. Ana Petelin (SICRIS, ResearchGate)
Assist. Prof. Saša Kenig (SICRIS, ResearchGate)
Katja Kramberger (SICRIS, ResearchGate)
Karin Šik Novak (SICRIS, ResearchGate)
PROJECT RESULTS:
In the first study, we compared the “Strunjanska artichoke” with two Italian varieties, “Romanesco” and “Violetto di Romagna.” We analyzed their genetic profiles, chemical composition, antioxidant activity, and effects on lipid accumulation. The results confirmed the uniqueness of the landrace and differences in phytochemical composition among the varieties. “Romanesco” exhibited the highest antioxidant activity, followed by “Strunjanska artichoke” and “Violetto di Romagna”. However, “Strunjanska artichoke” showed stronger cytoprotective effects and, together with “Violetto di Romagna,” reduced lipid accumulation, an effect not observed for “Romanesco.” These findings support further research and cultivation of this landrace (published in Scientific Reports, 2025 – https://www.nature.com/articles/s41598-025-26443-w#citeas).
The second study investigated ultrasound-assisted extraction for obtaining bioactive compounds from caper leaves (Capparis spinosa). We identified a high rutin content, along with the presence of quercetin-3-glucoside and catechin. The extract demonstrated strong antioxidant activity and protective effects on Caco-2 and HepG2 cells. These results highlight the potential of caper leaves as a sustainable source of phytochemicals for functional foods and dietary supplements (published in Foods, 2025 – https://www.mdpi.com/2304-8158/14/10/1768).
The third study focused on immortelle (Helichrysum italicum). We found that plant residues remaining after essential oil distillation still contain significant amounts of polyphenols. Infusions prepared from distilled and non-distilled material showed comparable chemical composition, and the beverages were well tolerated. Tea made from distilled material was even better rated in terms of sensory properties and slightly reduced bloating and blood pressure. These findings indicate the potential for efficient use of distillation residues as a raw material for beverages, contributing to higher added value and supporting a circular bioeconomy.
Abstract
We have successfully obtained a bilateral project between Slovenia and Serbia: “Sustainable food for healthy future.” The leading partner is the University of Primorska, Faculty of Health Sciences, and the collaborating organization is the Institute of Food Technology Novi Sad. The project leader is Associate Professor Zala Jenko Pražnikar. Other participants from UP FVZ include Assistant Professor Ana Petelin, Associate Professor Saša Kenig, Katja Kramberger, and Karin Šik Novak.
The goal of bilateral cooperation between the Faculty of Technology in Novi Sad (led by Dr. Alena Stupar) and the Faculty of Health Sciences at the University of Primorska (led by Dr. Zala Jenko Pražnikar) is to combine knowledge and experience in the field of extraction methods and analysis of biological activities of plant extracts on cell lines, and subsequently on functional food products in humans. An additional significance of the project is the utilization of green technologies that do not involve the use of organic solvents in any stage of extraction and further sustainable development of food products.
