TY  - JOUR
AU  - Mudrić, Sanja Ž.
AU  - Gašić, Uroš M.
AU  - Dramićanin, Aleksandra M.
AU  - Ćirić, Ivanka
AU  - Milojković-Opsenica, Dušanka
AU  - Popović-Đorđević, Jelena
AU  - Momirović, Nebojša M.
AU  - Tešić, Živoslav Lj.
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1946
AB  - Spice peppers (Capsicum annuum L.) var. Lemeska and Lakosnicka paprika were investigated to evaluate their polyphenolic and carbohydrate profiles and antioxidant activity. A total of forty-nine polyphenolics were identified using ultrahigh-performance liquid chromatography (UHPLC) coupled to LTQ OrbiTrap mass analyzer. Twenty-five of them were quantified using available standards, while the other compounds were confirmed by exact mass search of their deprotonated molecule [M-H](-) and its MS4 fragmentation. Thirteen carbohydrates were quantified using high-performance anion exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). Radical scavenging activity (RSA) ranged from 17.32 to 48.34 mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92 g GAE (gallic acid equivalents)/kg DW. To our best knowledge, five polyphenolic compounds were for the first time tentatively identified in paprika: 5-O-p-coumaroylquinic acid, luteolin 7-O-(2 ''-O-pentosyl-4 ''-O-hexosyl)hexoside, quercetin 3-O-(2 ''-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6 ''-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2 ''-O-(5'''-O-sinapoyl)pentosyl-6 ''-O-malonyl]hexoside. (C) 2016 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika
VL  - 217
SP  - 705
EP  - 715
DO  - 10.1016/j.foodchem.2016.09.038
ER  - 

@article{
author = "Mudrić, Sanja Ž. and Gašić, Uroš M. and Dramićanin, Aleksandra M. and Ćirić, Ivanka and Milojković-Opsenica, Dušanka and Popović-Đorđević, Jelena and Momirović, Nebojša M. and Tešić, Živoslav Lj.",
year = "2017",
abstract = "Spice peppers (Capsicum annuum L.) var. Lemeska and Lakosnicka paprika were investigated to evaluate their polyphenolic and carbohydrate profiles and antioxidant activity. A total of forty-nine polyphenolics were identified using ultrahigh-performance liquid chromatography (UHPLC) coupled to LTQ OrbiTrap mass analyzer. Twenty-five of them were quantified using available standards, while the other compounds were confirmed by exact mass search of their deprotonated molecule [M-H](-) and its MS4 fragmentation. Thirteen carbohydrates were quantified using high-performance anion exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). Radical scavenging activity (RSA) ranged from 17.32 to 48.34 mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92 g GAE (gallic acid equivalents)/kg DW. To our best knowledge, five polyphenolic compounds were for the first time tentatively identified in paprika: 5-O-p-coumaroylquinic acid, luteolin 7-O-(2 ''-O-pentosyl-4 ''-O-hexosyl)hexoside, quercetin 3-O-(2 ''-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6 ''-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2 ''-O-(5'''-O-sinapoyl)pentosyl-6 ''-O-malonyl]hexoside. (C) 2016 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika",
volume = "217",
pages = "705-715",
doi = "10.1016/j.foodchem.2016.09.038"
}

Mudrić, S. Ž., Gašić, U. M., Dramićanin, A. M., Ćirić, I., Milojković-Opsenica, D., Popović-Đorđević, J., Momirović, N. M.,& Tešić, Ž. Lj.. (2017). The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika. in Food Chemistry
Elsevier Sci Ltd, Oxford., 217, 705-715.
https://doi.org/10.1016/j.foodchem.2016.09.038

Mudrić SŽ, Gašić UM, Dramićanin AM, Ćirić I, Milojković-Opsenica D, Popović-Đorđević J, Momirović NM, Tešić ŽL. The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika. in Food Chemistry. 2017;217:705-715.
doi:10.1016/j.foodchem.2016.09.038 .

Mudrić, Sanja Ž., Gašić, Uroš M., Dramićanin, Aleksandra M., Ćirić, Ivanka, Milojković-Opsenica, Dušanka, Popović-Đorđević, Jelena, Momirović, Nebojša M., Tešić, Živoslav Lj., "The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika" in Food Chemistry, 217 (2017):705-715,
https://doi.org/10.1016/j.foodchem.2016.09.038 . .

TY  - DATA
AU  - Mudrić, Sanja Ž.
AU  - Gašić, Uroš M.
AU  - Dramićanin, Aleksandra M.
AU  - Ćirić, Ivanka
AU  - Milojković-Opsenica, Dušanka
AU  - Popović-Đorđević, Jelena
AU  - Momirović, Nebojša M.
AU  - Tešić, Živoslav Lj.
PY  - 2017
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3009
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supplementary data for article: Mudric, S. Z.; Gašić, U. M.; Dramićanin, A. M.; Ćirić, I.; Milojković-Opsenica, D.; Popović-Đorđević, J. B.; Momirović, N. M.; Tešić, Ž. L. The Polyphenolics and Carbohydrates as Indicators of Botanical and Geographical Origin of Serbian Autochthonous Clones of Red Spice Paprika. Food Chemistry 2017, 217, 705–715. https://doi.org/10.1016/j.foodchem.2016.09.038
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3009
ER  - 

@misc{
author = "Mudrić, Sanja Ž. and Gašić, Uroš M. and Dramićanin, Aleksandra M. and Ćirić, Ivanka and Milojković-Opsenica, Dušanka and Popović-Đorđević, Jelena and Momirović, Nebojša M. and Tešić, Živoslav Lj.",
year = "2017, 2017",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supplementary data for article: Mudric, S. Z.; Gašić, U. M.; Dramićanin, A. M.; Ćirić, I.; Milojković-Opsenica, D.; Popović-Đorđević, J. B.; Momirović, N. M.; Tešić, Ž. L. The Polyphenolics and Carbohydrates as Indicators of Botanical and Geographical Origin of Serbian Autochthonous Clones of Red Spice Paprika. Food Chemistry 2017, 217, 705–715. https://doi.org/10.1016/j.foodchem.2016.09.038",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3009"
}

Mudrić, S. Ž., Gašić, U. M., Dramićanin, A. M., Ćirić, I., Milojković-Opsenica, D., Popović-Đorđević, J., Momirović, N. M.,& Tešić, Ž. Lj.. (2017). Supplementary data for article: Mudric, S. Z.; Gašić, U. M.; Dramićanin, A. M.; Ćirić, I.; Milojković-Opsenica, D.; Popović-Đorđević, J. B.; Momirović, N. M.; Tešić, Ž. L. The Polyphenolics and Carbohydrates as Indicators of Botanical and Geographical Origin of Serbian Autochthonous Clones of Red Spice Paprika. Food Chemistry 2017, 217, 705–715. https://doi.org/10.1016/j.foodchem.2016.09.038. in Food Chemistry
Elsevier Sci Ltd, Oxford..
https://hdl.handle.net/21.15107/rcub_cherry_3009

Mudrić SŽ, Gašić UM, Dramićanin AM, Ćirić I, Milojković-Opsenica D, Popović-Đorđević J, Momirović NM, Tešić ŽL. Supplementary data for article: Mudric, S. Z.; Gašić, U. M.; Dramićanin, A. M.; Ćirić, I.; Milojković-Opsenica, D.; Popović-Đorđević, J. B.; Momirović, N. M.; Tešić, Ž. L. The Polyphenolics and Carbohydrates as Indicators of Botanical and Geographical Origin of Serbian Autochthonous Clones of Red Spice Paprika. Food Chemistry 2017, 217, 705–715. https://doi.org/10.1016/j.foodchem.2016.09.038. in Food Chemistry. 2017;.
https://hdl.handle.net/21.15107/rcub_cherry_3009 .

Mudrić, Sanja Ž., Gašić, Uroš M., Dramićanin, Aleksandra M., Ćirić, Ivanka, Milojković-Opsenica, Dušanka, Popović-Đorđević, Jelena, Momirović, Nebojša M., Tešić, Živoslav Lj., "Supplementary data for article: Mudric, S. Z.; Gašić, U. M.; Dramićanin, A. M.; Ćirić, I.; Milojković-Opsenica, D.; Popović-Đorđević, J. B.; Momirović, N. M.; Tešić, Ž. L. The Polyphenolics and Carbohydrates as Indicators of Botanical and Geographical Origin of Serbian Autochthonous Clones of Red Spice Paprika. Food Chemistry 2017, 217, 705–715. https://doi.org/10.1016/j.foodchem.2016.09.038" in Food Chemistry (2017),
https://hdl.handle.net/21.15107/rcub_cherry_3009 .