Enzymes play a crucial role in speeding up chemical reactions in living organisms. Discovered in the late 19th century, these complex proteins are essential for various biological processes. Food allergies are immune responses to specific proteins in food. Common allergens include proteins from eggs, milk, peanuts, tree nuts, and seafood. Allergic reactions can vary from mild to severe and affect different body systems. The prevalence of food allergies is rising, with some estimates suggesting that up to 10% of the population may be affected.  The aim of this paper is to investigate the influence of some natural enzymes on allergies. Enzymes used in food processing, like lysozyme in wine or alpha amylase in baked goods, can pose risks for those with sensitivities. Lysozyme, an enzyme that breaks down bacterial cell walls, can cause allergic reactions in some people, particularly those allergic to eggs. Similarly, enzymes like enolases and aldolases, which are involved in energy production, can trigger allergies, especially among those sensitive to fish proteins. Alpha-amylase, an enzyme that breaks down starches, is a well-known allergen, particularly in occupational settings like baking. Arginine kinase, found in seafood and insects, can also cause allergic reactions, which is a concern for people handling these products. Chitinase, which breaks down chitin in insects, and papain from papaya, used in meat tenderizers, can lead to allergies as well.  Conclusion: Clearly specifying the natural or synthetic origin of potentially allergenic substances enables the avoidance of allergic reactions and directly contributes to maintaining the health of individuals sensitive to these ingredients. 

Lemon balm leaves are a potential source of biologically active compounds, especially phenolic compounds. These compounds contribute to its antioxidative activity, serving as the plant's natural response to stress. The aim of the research was to determine the content of bioactive compounds and antioxidative activity in lemon balm samples grown in different parts of Bosnia and Herzegovina. Total phenolics, total flavonoids, and antioxidative activity were analyzed using aqueous and ethanolic extracts with the Folin-Ciocalteau and method with AlCl3 for phenolics and flavonoids, respectively. The pFRAP method was used for antioxidative activity. Research showed that geographic location had an impact on bioactive compound content and their antioxidative activity. It can also be concluded that the extraction solvent influenced the antioxidant activity of lemon balm leaves.

Plant pigments are important functional molecules in photosynthetic organisms and have been recognized as photoprotective compounds. This research aimed to determine the content of plant pigments in selected herbs and the influence of the drying process on the stability of chlorophylls and carotenoids. Coriander (Coriandrum sativum), parsley (Petroselinum crispum), dill (Anethum graveolens), and basil (Ocimum basilicum) were selected for analysis. Fresh herb material (0.5 g) was analyzed for plant pigment composition, including total chlorophyll, chlorophyll a and b, and total carotenoids. Following the initial assessment, samples were subjected to two dehydration treatments: air-drying and oven-drying at 45°C. Plant pigments were extracted from fresh and dried herbs using 80% (v/v) acetone. The concentrations of individual pigment fractions were determined spectrophotometrically by measuring absorbance at 470 nm, 648.6 nm, and 663.2 nm, following standard procedures for the quantification of photosynthetic pigments. Fresh parsley showed the highest total chlorophyll content (524.38±7.13 mg/100g), which was followed by the highest chlorophyll a (Chl a) and chlorophyll b (Chl b) content, with a Chl a/Chl b ratio of 1:2. Oven-dried basil had the lowest total chlorophyll content (196.83±4.95 mg/100 g dw). Fresh parsley showed the highest carotenoid content (114.99±2.04 mg /100 g dw), and air-dried basil samples had the lowest carotenoid content (23.85±0.95mg/100 g dw). The drying process showed a significant impact on plant pigments, with a consistent trend toward their degradation during dehydration. Nevertheless, the specific drying technique employed exerted only a minimal effect on the overall pigment content. 

Summary The aim of this study was to examine the effects of seaweed extract (Algaren), nettle extract and microbial biostimulant (Slavol) on total phenolics and flavonoids and antioxidant capacity of leaves of lavender ( Lavandula officinalis L.), sage ( Salvia officinalis L.) and basil ( Ocimum basilicum L.). The study was carried out in a greenhouse located in Vitez, Bosnia and Herzegovina. The experimental trial was set up in a randomized block design with four biostimulant treatments in three replications. The first application of biostimulant was carried out immediately after the transplanting of seedlings, and the second and third treatments 15 and 30 days later, respectively. Total phenolic and flavonoid contents and ferric-reducing/ antioxidant power (FRAP) assay were used to evaluate the antioxidant properties of each leaf extract. The nettle extract was found to be the most effective in increasing total phenolics, flavonoids, and antioxidant capacity in leaves of studied plants. In this study, the antioxidant capacity of leaf extracts was in line with total phenolics/flavonoids, regardless of plant species and biostimulant treatments, suggesting that phenolic compounds greatly contribute to antioxidant capacity of studied plants.

Kadifica ( Tagetes patula L.) se ubraja u grupu jednogodisnjih cvjetnih kultura, a zbog svojih dekorativnih osobina posljednjih godina zauzima sve veci udio u proizvodnom asortimanu proizvođaca cvijeca u Bosni i Hercegovini.Sve veca potražnja za rasadom kadifice namece potrebu intenziviranja njene proizvodnje i podizanje njene kvalitete, a jedan od nacina kojim se to pokusava postici je primjena razlicitih stimulatora rasta. Cilj ovog rada je bio ispitati uticaj stimulatora rasta Bio-algeena S-92, Slavola i Ergonfilla na parametre rasta i razvoja kadifice ( Tagetes patula L.). Od parametara rasta i razvoja kadifice u ovom istraživanju ispitivani su: sadržaj pigmenta u listovima i povrsina listova, te precnik cvijeta i broj cvjetnih glavica po biljci. Rezultati istraživanja su pokazali da ni jedan od primijenjenih stimulatora rasta nije iskazao statisticki znacajan uticaj na povecanje estetski važnih parametara kvaliteta cvijeca: precnika cvijeta i broja cvjetnih glavica na biljci iz cega se može zakljuciti da kadifica nije zahtjevna kultura za uzgoj jer je u stanju uspjesno razviti svoje cvjetove cak i ako joj se u toku uzgoja ne dodaju stimulatori rasta. Preduslov za ostvarenje navedenog je da supstrat u kojem se kadifice uzgajaju svojim fizickim i hemijskim karakteristikama zadovoljava sve kriterije potrebne biljkama za njihov uspjesan rast i razvoj.