The content of micro- and macroelements in dry wild and edible Morchella esculenta and Lactarius piperatus mushrooms collected in Bosnia and Herzegovina was determined using the ICP-OES (inductively coupled plasma optical emission spectrom- etry) technique. The contents of microelements in M. esculenta and L. piperatus expressed in mg kg −1 DW (dry weight) were as follows: Co 0.08 and 0.28, Cu 37.35 and 27.66, Fe 174.29 and 28.11, Mn 21.26 and 19.31, Se 0.46 and 0.52, Zn 122.84 and 45.06, Al 27.80 and 24.80, Cr 0.83 and 1.06, Ni 0.99 and 0.96, As 0.32 and 0.09, Cd 0.48 and 0.13, and Pb 0.61 and 0.12, respectively, while the contents of macroelements were: K 26989.48 and 36117.20, Na 70.85 and 28.60, Ca 643.48 and 271.93, Mg 684.16 and 840.64, S 2329.33 and 610.42, and P 10339.35 and 5107.63, respectively. In this study, the potential health risks of heavy metals were assessed, and target hazard quotient (THQ) for As, Cd, Pb, Cu, Zn, Ni, and Cr in the tested mushrooms was lower than the safe level. Edible wild mushrooms M. esculenta and L. piperatus , according to this study, could be used in human nutrition due to their favourable characteristics. Based on the accumulations of heavy metals in the tested mushrooms, it was shown that the collection surfaces are environmentally acceptable. Mushrooms collected from this area are generally safe to eat and pose no health risks to humans.

Fexofenadine hydrochloride (FFN), (±)-4-[1-hydroxy-4[4-(hydroxydiphenylmethyl)-1-piperidinyl]-butyl] α,α-dimethylbenzeneacetic acid hydrochloride, is a second-generation antihistamine that is used to treat allergies. The drug is highly hydrophobic and slightly soluble in water. Cyclodextrins are widely used to improve the physicochemical and pharmaceutical properties such as solubility, stability, and bioavailability of poorly soluble drug molecules.Cyclodextrins can molecularly encapsulate various drugs into their hydrophobic cavity without forming any covalent bonds. Cyclodextrin (CDs), especially ß-Cyclodextrin (ß-CD), are widely used in the pharmaceutical field due to its ability to stabilize drug molecules and taste masking purposes. The phase solubility study was performed according to the method of Higuchi and Connors by adding the fexofenadine hydrochloride in excess to different concentrations of cyclodextrin solutions. Phase solubility study records show that the stability constant and complex stoichiometry of FFN-CD complexes increases linearly with CD concentration. Also, an increase in the concentration of β-cyclodextrin leads to an increase in the aqueous solubility of FFN. Complexes were analyzed by UV-VIS spectroscopy using the calibration curve of FFN. Also, UV-VIS spectra indicate a bathochromic shift which proves that complex formation has occurred.Solid inclusion complexes of fexofenadine/β-cyclodextrin and its derivatives were prepared at the molar ratios of 1:1 by the physical mixing method. Characterization of the complexes was performed by using infrared spectroscopy. 

Many species of wild mushrooms are used as a delicacy in the diet, but data on their nutritional value and the effects of their storage on nutritional values are rare. The aim of this study was to determine the content of Free Amino Acids (FAAs), total carbohydrates, vitamin C, and total anthocyanins in six wild mushroom species collected in Bosnia and Herzegovina. Results showed that the drying of mushrooms does not have much influence on the presence of essential and non-essential amino acids. Mushrooms are an excellent source of amino acids whether they are fresh or dry. The total carbohydrate content varied between 12.25-62.75 mg g-1 for fresh mushroom extracts and 40.98-167.24 mg g-1 for dry mushroom extracts. The total carbohydrate content in dry mushrooms is significantly higher than in extracts of fresh mushrooms. The vitamin C content of mushrooms varied between 0.02-1.95 mg g-1 for fresh mushrooms and 0.0-0.63 mg g-1 for dry mushrooms. A lower vitamin C content was found in dry mushrooms, which can be affected by the method of drying mushrooms. The total anthocyanins content varied between 0.39-0.66 mg CGE mL-1 for fresh mushroom extracts and 0.10-0.19 mg CGE mL-1 for dry mushroom extracts. Lower total anthocyanins content was found in dry mushroom extracts, probably due to the destruction of anthocyanins by drying. Our research shows that selected wild edible mushrooms, fresh and dry, have considerable nutritional potential. However, further research is needed on both other nutrients and anti-nutrients in these mushrooms to support their nutritional dominance.

Many studies highlight the health benefits of mushrooms, which are consequently becoming more and more interesting for researchers. The content of amino acids (AA), total phenolic content (TPC), and antioxidative activity (AAc) were determined in wild as well as cultivated mushrooms. The AA included: L-tryptophan (Trp), L-arginine (Arg), L-cysteine (Cys), L-methionine (Met), L-alanine (Ala), L-phenylalanine (Phe), L-lysine (Lys), L-valine (Val), L-glycine (Gly), and L-leucine (Leu). The wild mushrooms: Lactarius piperatus, Amanita caesarea, Lactarius deliciosus, Lycoperdon pyriforme, Macrolepiota procera, and cultivated mushrooms: Agaricus bisporus, Boletus aestivalis, Cantharellus cibarius, Pleurotus ostreatus, and Agaricus bisporus var. avellaneus were investigated in this study. The AA was determined by HPTLC method and quantified with a Camag TLC scanner and WINCAT software by scanning the plates at 540 nm. The TPC was spectrophotometrically estimated as gallic acid equivalents/g of fresh weight according to Folin-Ciocalteu’s method. The radical scavenging activity (RSA) of mushroom extracts was determined by DPPH assay. The highest content of Ala, Gly, Phe, Lys, Val, and Leu was found in Pleurotus ostreatus. The total phenolic content (mg GAE/g) in investigated mushrooms ranged from 1.90 to 35.56, and the % RSA ranged from 43.88 to 90.17. This study promotes the consumption of food rich in bioactive compounds, mushrooms being among such food. Further research on mushrooms from Bosnia and Herzegovina and their benefits in the overall maintenance of human health and protection from age-related diseases is necessary.

Lignit je mrki ugalj koji u svom sastavu sadrži huminsku kiselinu. Izolacija huminskih kiselina je vrsena iz prethodno oksidovanog i osusenog lignita nakon cega je vrseno preciscavanje. Identifikacija tako dobivenih huminskih kiselina vrsena je FTIR spektroskopijom, a njena karakterizacija UV analizom gde je određivana opticka gustina izolovane huminske kiseline i izvrsena njena kompleksacija sa metalnim katjonima. Podaci dobiveni FTIR spektro­skop­skom analizom za izolovanu huminsku kiselinu ne pokazuju znacajnu strukturnu i hemijsku razliku u odnosu na spektar dobiven za standardnu huminsku kiselinu (Sigma–Aldrich). UV analizom je utvrđeno da izolovana i standardna huminska kiselina imaju E 4 /E 6 odnos u odgovarajucem opsegu od 3–5, sto indicira prisustvo veceg broja alifatskih struktura. Na osnovu stepena humifikacije utvrđeno je da izolovane huminske kiseline pripadaju tipu B dok standardne huminske kiseline pripadaju tipu A. Kompleksacija huminskih kiselina je vrsena rastvorima razlicitih koncentracija nitratnih soli metala i pri razlicitim pH vrednos­tima. Kolicina slobodnog metala merena je metodom ICP-OES. Podaci su analizirani i ANOVA statistickom metodom. Rezultati su pokazali da se povecanjem pH vrednosti sma­njuje koncentracija metalnog jona adsorbovanog na huminsku kiselinu dok se povecanjem koncentracije metala i kolicine huminske kiseline ta moc povecava. Istraživanjem je utvr­đen sledeci niz vezivanja metala za huminsku kiselinu Pb>Zn>Ni>Cu.

Many studies highlight the health benefits of mushrooms, which are consequently becoming more and more interesting for researchers. The content of amino acids (AA), total phenolic content (TPC), and antioxidative activity (AAc) were determined in wild as well as cultivated mushrooms. The AA included: L-tryptophan (Trp), L-arginine (Arg), L-cysteine (Cys), L-methionine (Met), L-alanine (Ala), L-phenylalanine (Phe), L-lysine (Lys), L-valine (Val), L-glycine (Gly), and L-leucine (Leu). The wild mushrooms: Lactarius piperatus, Amanita caesarea, Lactarius deliciosus, Lycoperdon pyriforme, Macrolepiota procera, and cultivated mushrooms: Agaricus bisporus, Boletus aestivalis, Cantharellus cibarius, Pleurotus ostreatus, and Agaricus bisporus var. avellaneus were investigated in this study. The AA was determined by HPTLC method and quantified with a Camag TLC scanner and WINCAT software by scanning the plates at 540 nm. The TPC was spectrophotometrically estimated as gallic acid equivalents/g of fresh weight according to Folin-Ciocalteu’s method. The radical scavenging activity (RSA) of mushroom extracts was determined by DPPH assay. The highest content of Ala, Gly, Phe, Lys, Val, and Leu was found in Pleurotus ostreatus. The total phenolic content (mg GAE/g) in investigated mushrooms ranged from 1.90 to 35.56, and the % RSA ranged from 43.88 to 90.17. This study promotes the consumption of food rich in bioactive compounds, mushrooms being among such food. Further research on mushrooms from Bosnia and Herzegovina and their benefits in the overall maintenance of human health and protection from age-related diseases is necessary.