Chemical composition of seeds of C. maxima D. and C. pepo L. cultivated in the Republic of Macedonia and physico-chemical characteristics, fatty acid profiles, and sterol and tocopherol contents in pumpkin seed extracts were determined. Higher kernel yield and content of moisture, ash, total nitrogen, proteins and carbohydrates were measured in the C. pepo than in C. maxima seed. The highest extract yield of 487.4 g/kg dry matter was obtained from C. pepo kernel, while 388.2 g/kg dry matter was extracted from C. maxima kernel, when n-hexane was used as solvent. In all extracts, the palmitic, stearic, oleic and linoleic acids were predominant. The linoleic/oleic acid ratio was higher in C. maxima extracts. D7-Sterols were predominant in all extracts, while D5-sterols content was higher in the whole seed than in the kernel extracts. Higher tocopherol content was determined in the extracts of C. pepo whole seed and kernel (153.79 mg/kg and 117.81 mg/kg, respectively), than in those of C. maxima (121.24 mg/kg and 117.55 mg/kg, respectively). In all extracts γ-tocopherol content was higher than α-tocopherol.

In the pericarp, placenta and seed of red hot pepper fruits (Capsicum annuum L. ssp. microcarpum longum conoides convar. Horgoska), the quantity of proteins, minerals, cellulose and reductive sugars, as well as the quantity of capsaicinoids and carotenoids was determined.The protein content in pericarp, seed and placenta was 14.13%, 20.88%, and 25.19% from the total dry matter weight (DM), respectively. The pericarp was the richest in cellulose (26.37% DM) compared to the cellulose content in the seed (22.66% DM) and pericarp (15.05% DM). The average quantity of potassium and magnesium in seed was 5209 and 4176 mg kg-1 DM. The largest quantity of coloured substances expressed in the capsanthin content (0.42 g 100 g-1 DM) was determined in pericarp. Capsaicin content in DM weight of pericarp, seed and placenta was 5.38 mg g-1, 2.36 mg g-1 and 10.48 mg g-1, respectively. The Scoville hot value of 109 923 SHU calculated in the pericarp revealed that this pepper variety can be qualified as very pungent. The high contents of total capsaicinoids in the placenta (16.91 mg g-1 DM) and in the seed, (3.51 mg g-1 DM) were determined. Although are designated as not edible parts of hot red pepper fruits, placenta and seed are promising source for obtaining of valuable nutritive and biological compounds confirmed by the results of this study.

Thin layer chromatography (TLC) densitometric method for simultaneous determination of seven chlorophenoxy and benzoic acid herbicides (2,4-D; 2,4,5-T; MCPA; 2,4-DP; MCPP; Dicamba and MCPB) in water samples was developed and validated. A mobile phase consisted of benzene−dioxane−glacial acetic acid in ratio of 45: 10: 2 and TLC silica gel 60 F₂₅₄ aluminium plate were used. Detection was carried out densitometrically at 280 nm. The linearity was obtained in the range 20–200 ng per band with the correlation coefficient between the peak area and concentration for each analyte higher than 0.9976. The limits of detection and quantification were 18 and 60 ng per band, respectively. The recoveries of analyzed herbicides varied from 84.5 to 92.7%. The method can be used for routine quality analysis of chlorophenoxy and benzoic acid herbicides in natural surface and ground water samples.

Objective: This study investigates the antioxidative potential of Satureja hortensis L. in enhancing the stability of refined and cold-pressed sunflower oils by evaluating peroxide values, fatty acid composition, and antioxidant capacity over time, thereby contributing to Sustainable Development Goal (SDG) 3 - Good Health and Well-being. Theoretical Framework: Sunflower oil is among the most widely used plant-based oils, valued for its nutritional properties. However, its susceptibility to oxidation reduces shelf life. The use of natural antioxidants such as Satureja hortensis L. (savory) provides a promising solution to enhance oxidative stability. Method: The study involved the storage of refined and cold-pressed sunflower oils for 2 and 6 weeks at different volumes (250, 500, and 750 mL in a 1L bottle), with and without the addition of Satureja hortensis L. Analytical methods included peroxide value determination (Wheeler method, AOCS Cd 8-53), fatty acid profiling (gas chromatography), and antioxidant activity assessment (DPPH radical scavenging assay). Statistical analysis was conducted using Pearson’s correlation and Student’s t-test. Results and Discussion: The presence of Satureja hortensis L. significantly reduced oxidation, particularly in cold-pressed oils. Smaller oil volumes exhibited higher peroxide values due to increased oxygen exposure. Fatty acid composition remained stable in refined oil, while cold-pressed oil showed minor oxidation-related variations. Antioxidant activity was markedly higher in samples with Satureja hortensis L. Research Implications: These findings highlight the efficacy of natural antioxidants such as savory in improving the oxidative stability of edible oils, thereby directly supporting SDG 3 by reducing health risks associated with consumption of oxidized products, enhancing food safety, and promoting overall health and nutritional quality. Originality/Value: This study provides empirical support for the use of Satureja hortensis L. in improving the oxidative stability of sunflower oils, presenting a natural alternative to synthetic preservatives.