TY  - JOUR
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Guzelmeric, Etil
AU  - Trifković, Jelena
AU  - Knežević, Magdalena
AU  - Berić, Tanja
AU  - Yesilada, Erdem
AU  - Milojković-Opsenica, Dušanka
AU  - Stanković, Slaviša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2929
AB  - Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities
VL  - 95
SP  - 367
EP  - 379
DO  - 10.1016/j.lwt.2018.04.063
ER  - 

@article{
author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša",
year = "2018",
abstract = "Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities",
volume = "95",
pages = "367-379",
doi = "10.1016/j.lwt.2018.04.063"
}

Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 95, 367-379.
https://doi.org/10.1016/j.lwt.2018.04.063

Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;95:367-379.
doi:10.1016/j.lwt.2018.04.063 .

Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 95 (2018):367-379,
https://doi.org/10.1016/j.lwt.2018.04.063 . .

TY  - DATA
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Guzelmeric, Etil
AU  - Trifković, Jelena
AU  - Knežević, Magdalena
AU  - Berić, Tanja
AU  - Yesilada, Erdem
AU  - Milojković-Opsenica, Dušanka
AU  - Stanković, Slaviša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2930
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063
DO  - 10.1016/j.lwt.2018.04.063
ER  - 

@misc{
author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša",
year = "2018",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063",
doi = "10.1016/j.lwt.2018.04.063"
}

Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam..
https://doi.org/10.1016/j.lwt.2018.04.063

Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;.
doi:10.1016/j.lwt.2018.04.063 .

Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Supplementary data for the article: Ristivojević, P.; Dimkić, I.; Guzelmeric, E.; Trifković, J.; Knežević, M.; Berić, T.; Yesilada, E.; Milojković-Opsenica, D.; Stanković, S. Profiling of Turkish Propolis Subtypes: Comparative Evaluation of Their Phytochemical Compositions, Antioxidant and Antimicrobial Activities. LWT 2018, 95, 367–379. https://doi.org/10.1016/j.lwt.2018.04.063" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) (2018),
https://doi.org/10.1016/j.lwt.2018.04.063 . .

TY  - JOUR
AU  - Guzelmeric, Etil
AU  - Ristivojević, Petar
AU  - Trifković, Jelena
AU  - Dastan, Tugce
AU  - Yilmaz, Ozlem
AU  - Cengiz, Ozlem
AU  - Yesilada, Erdem
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2989
AB  - Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant pollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity
VL  - 87
SP  - 23
EP  - 32
DO  - 10.1016/j.lwt.2017.08.060
ER  - 

@article{
author = "Guzelmeric, Etil and Ristivojević, Petar and Trifković, Jelena and Dastan, Tugce and Yilmaz, Ozlem and Cengiz, Ozlem and Yesilada, Erdem",
year = "2018",
abstract = "Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant pollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity",
volume = "87",
pages = "23-32",
doi = "10.1016/j.lwt.2017.08.060"
}

Guzelmeric, E., Ristivojević, P., Trifković, J., Dastan, T., Yilmaz, O., Cengiz, O.,& Yesilada, E.. (2018). Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 87, 23-32.
https://doi.org/10.1016/j.lwt.2017.08.060

Guzelmeric E, Ristivojević P, Trifković J, Dastan T, Yilmaz O, Cengiz O, Yesilada E. Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;87:23-32.
doi:10.1016/j.lwt.2017.08.060 .

Guzelmeric, Etil, Ristivojević, Petar, Trifković, Jelena, Dastan, Tugce, Yilmaz, Ozlem, Cengiz, Ozlem, Yesilada, Erdem, "Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 87 (2018):23-32,
https://doi.org/10.1016/j.lwt.2017.08.060 . .

TY  - DATA
AU  - Guzelmeric, Etil
AU  - Ristivojević, Petar
AU  - Trifković, Jelena
AU  - Dastan, Tugce
AU  - Yilmaz, Ozlem
AU  - Cengiz, Ozlem
AU  - Yesilada, Erdem
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2990
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Supplementary data for the article: Guzelmeric, E.; Ristivojević, P.; Trifković, J.; Dastan, T.; Yilmaz, O.; Cengiz, O.; Yesilada, E. Authentication of Turkish Propolis through HPTLC Fingerprints Combined with Multivariate Analysis and Palynological Data and Their Comparative Antioxidant Activity. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2990
ER  - 

@misc{
author = "Guzelmeric, Etil and Ristivojević, Petar and Trifković, Jelena and Dastan, Tugce and Yilmaz, Ozlem and Cengiz, Ozlem and Yesilada, Erdem",
year = "2018",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Supplementary data for the article: Guzelmeric, E.; Ristivojević, P.; Trifković, J.; Dastan, T.; Yilmaz, O.; Cengiz, O.; Yesilada, E. Authentication of Turkish Propolis through HPTLC Fingerprints Combined with Multivariate Analysis and Palynological Data and Their Comparative Antioxidant Activity. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2990"
}

Guzelmeric, E., Ristivojević, P., Trifković, J., Dastan, T., Yilmaz, O., Cengiz, O.,& Yesilada, E.. (2018). Supplementary data for the article: Guzelmeric, E.; Ristivojević, P.; Trifković, J.; Dastan, T.; Yilmaz, O.; Cengiz, O.; Yesilada, E. Authentication of Turkish Propolis through HPTLC Fingerprints Combined with Multivariate Analysis and Palynological Data and Their Comparative Antioxidant Activity. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam..
https://hdl.handle.net/21.15107/rcub_cherry_2990

Guzelmeric E, Ristivojević P, Trifković J, Dastan T, Yilmaz O, Cengiz O, Yesilada E. Supplementary data for the article: Guzelmeric, E.; Ristivojević, P.; Trifković, J.; Dastan, T.; Yilmaz, O.; Cengiz, O.; Yesilada, E. Authentication of Turkish Propolis through HPTLC Fingerprints Combined with Multivariate Analysis and Palynological Data and Their Comparative Antioxidant Activity. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;.
https://hdl.handle.net/21.15107/rcub_cherry_2990 .

Guzelmeric, Etil, Ristivojević, Petar, Trifković, Jelena, Dastan, Tugce, Yilmaz, Ozlem, Cengiz, Ozlem, Yesilada, Erdem, "Supplementary data for the article: Guzelmeric, E.; Ristivojević, P.; Trifković, J.; Dastan, T.; Yilmaz, O.; Cengiz, O.; Yesilada, E. Authentication of Turkish Propolis through HPTLC Fingerprints Combined with Multivariate Analysis and Palynological Data and Their Comparative Antioxidant Activity. LWT - Food Science and Technology 2018, 87, 23–32. https://doi.org/10.1016/j.lwt.2017.08.060" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) (2018),
https://hdl.handle.net/21.15107/rcub_cherry_2990 .

TY  - JOUR
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Guzelmeric, Etil
AU  - Trifković, Jelena
AU  - Knežević, Magdalena
AU  - Berić, Tanja
AU  - Yesilada, Erdem
AU  - Milojković-Opsenica, Dušanka
AU  - Stanković, Slaviša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2165
AB  - Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities
VL  - 95
SP  - 367
EP  - 379
DO  - 10.1016/j.lwt.2018.04.063
ER  - 

@article{
author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša",
year = "2018",
abstract = "Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities",
volume = "95",
pages = "367-379",
doi = "10.1016/j.lwt.2018.04.063"
}

Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 95, 367-379.
https://doi.org/10.1016/j.lwt.2018.04.063

Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;95:367-379.
doi:10.1016/j.lwt.2018.04.063 .

Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 95 (2018):367-379,
https://doi.org/10.1016/j.lwt.2018.04.063 . .

TY  - JOUR
AU  - Guzelmeric, Etil
AU  - Ristivojević, Petar
AU  - Trifković, Jelena
AU  - Dastan, Tugce
AU  - Yilmaz, Ozlem
AU  - Cengiz, Ozlem
AU  - Yesilada, Erdem
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2552
AB  - Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant pollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
T1  - Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity
VL  - 87
SP  - 23
EP  - 32
DO  - 10.1016/j.lwt.2017.08.060
ER  - 

@article{
author = "Guzelmeric, Etil and Ristivojević, Petar and Trifković, Jelena and Dastan, Tugce and Yilmaz, Ozlem and Cengiz, Ozlem and Yesilada, Erdem",
year = "2018",
abstract = "Propolis is a honeycomb product having very diverse chemical composition and possessing a broad spectrum of biological activities. This study comprehensively evaluated the phenolic profile of Turkish propolis by using a high performance thin-layer chromatographic (HPTLC) method in combination with image analysis and pattern recognition technique. Also, botanical origin of each propolis sample was determined by comparison of HPTLC fingerprints of propolis samples with that of plant bud extracts and also by palynological analysis. Moreover, HPTLC coupled with 2,2-dipheny1-1-picrylhydrazyl (DPPH) detection technique was used for screening of antioxidant activity of each separated compounds directly on the plate. Results of the present study have demonstrated that Turkish propolis could be classified under three main types; i.e. orange (O) (originated from Populus nigra L), blue (B) (originated from Populus tremula L) and nonphenolic types. Palynological analysis have shown that dominant pollen grains ( gt %45) in propolis samples were: Fabaceae, Lamiaceae, Rosaceae, Castanea sativa Mill., Lotus corniculatus L., Salix spp. In addition, HPTLC-DPPH results showed that O-type of propolis exerted higher antioxidant activity than the other propolis types. Moreover, quercetin, caffeic acid, caffeic acid phenyl ester, pinobanksin and galangin had significant contribution to the antioxidant activity of propolis. (C) 2017 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)",
title = "Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity",
volume = "87",
pages = "23-32",
doi = "10.1016/j.lwt.2017.08.060"
}

Guzelmeric, E., Ristivojević, P., Trifković, J., Dastan, T., Yilmaz, O., Cengiz, O.,& Yesilada, E.. (2018). Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)
Elsevier Science Bv, Amsterdam., 87, 23-32.
https://doi.org/10.1016/j.lwt.2017.08.060

Guzelmeric E, Ristivojević P, Trifković J, Dastan T, Yilmaz O, Cengiz O, Yesilada E. Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;87:23-32.
doi:10.1016/j.lwt.2017.08.060 .

Guzelmeric, Etil, Ristivojević, Petar, Trifković, Jelena, Dastan, Tugce, Yilmaz, Ozlem, Cengiz, Ozlem, Yesilada, Erdem, "Authentication of Turkish propolis through HPTLC fingerprints combined with multivariate analysis and palynological data and their comparative antioxidant activity" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 87 (2018):23-32,
https://doi.org/10.1016/j.lwt.2017.08.060 . .

TY  - JOUR
AU  - Trifković, Jelena
AU  - Andrić, Filip
AU  - Ristivojević, Petar
AU  - Guzelmeric, Etil
AU  - Yesilada, Erdem
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2489
AB  - Honey is a precious natural product that is marketed with a wide range of nutritional and medicinal properties. However, it is also a product subjected to frequent adulteration through mislabeling and mixing with cheaper and lower-quality honeys and various sugar syrups. In that sense, honey authentication regarding its genuine botanical and geographical origins, as well as the detection of any adulteration, is essential in order to protect consumer health and to avoid competition that could create a destabilized market. Various analytical techniques have been developed to detect adulterations in honey, including measuring the ratios of stable isotopes (mostly C-13/C-12) and the use of different spectroscopic, chromatographic, and electrochemical methods. This review aims to provide a cross-section of contemporary analytical methods used for the determination of honey authenticity in order to help the scientific community engaged in the field of honey chemistry make appropriate choices and select the best applications that should lead to improvements in the detection and elimination of fraudulent practices in honey manufacturing.
PB  - Aoac Int, Gaithersburg
T2  - Journal of AOAC International / Association of Analytical Communities
T1  - Analytical Methods in Tracing Honey Authenticity
VL  - 100
IS  - 4
SP  - 827
EP  - 839
DO  - 10.5740/jaoacint.17-0142
ER  - 

@article{
author = "Trifković, Jelena and Andrić, Filip and Ristivojević, Petar and Guzelmeric, Etil and Yesilada, Erdem",
year = "2017",
abstract = "Honey is a precious natural product that is marketed with a wide range of nutritional and medicinal properties. However, it is also a product subjected to frequent adulteration through mislabeling and mixing with cheaper and lower-quality honeys and various sugar syrups. In that sense, honey authentication regarding its genuine botanical and geographical origins, as well as the detection of any adulteration, is essential in order to protect consumer health and to avoid competition that could create a destabilized market. Various analytical techniques have been developed to detect adulterations in honey, including measuring the ratios of stable isotopes (mostly C-13/C-12) and the use of different spectroscopic, chromatographic, and electrochemical methods. This review aims to provide a cross-section of contemporary analytical methods used for the determination of honey authenticity in order to help the scientific community engaged in the field of honey chemistry make appropriate choices and select the best applications that should lead to improvements in the detection and elimination of fraudulent practices in honey manufacturing.",
publisher = "Aoac Int, Gaithersburg",
journal = "Journal of AOAC International / Association of Analytical Communities",
title = "Analytical Methods in Tracing Honey Authenticity",
volume = "100",
number = "4",
pages = "827-839",
doi = "10.5740/jaoacint.17-0142"
}

Trifković, J., Andrić, F., Ristivojević, P., Guzelmeric, E.,& Yesilada, E.. (2017). Analytical Methods in Tracing Honey Authenticity. in Journal of AOAC International / Association of Analytical Communities
Aoac Int, Gaithersburg., 100(4), 827-839.
https://doi.org/10.5740/jaoacint.17-0142

Trifković J, Andrić F, Ristivojević P, Guzelmeric E, Yesilada E. Analytical Methods in Tracing Honey Authenticity. in Journal of AOAC International / Association of Analytical Communities. 2017;100(4):827-839.
doi:10.5740/jaoacint.17-0142 .

Trifković, Jelena, Andrić, Filip, Ristivojević, Petar, Guzelmeric, Etil, Yesilada, Erdem, "Analytical Methods in Tracing Honey Authenticity" in Journal of AOAC International / Association of Analytical Communities, 100, no. 4 (2017):827-839,
https://doi.org/10.5740/jaoacint.17-0142 . .

TY  - JOUR
AU  - Guzelmeric, Etil
AU  - Ristivojević, Petar
AU  - Vovk, Irena
AU  - Milojković-Opsenica, Dušanka
AU  - Yesilada, Erdem
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2358
AB  - Chamomile tea composed of dried flower heads of Matricaria recutita L. (Asteraceae) is one of the most popular single ingredient herbal teas. Tea industries, spice shops or public bazaars are mostly supplied chamomile as a raw material via cultivation or through nature-picking. However, one of the drawbacks of nature-picking is adulteration. This could be either due to false authentication of the plant materials by ingenuous pickers or intentional/unintentional substitution with other flowers resembling to chamomile in appearance during harvesting. Therefore, quality control of raw chamomile materials before marketing should be carefully considered not only by quantification of apigenin 7-O-glucoside (active marker) but also by fingerprinting of chemical composition. This work presents both quantification of apigenin 7-O-glucoside and chemical fingerprinting of commercial chamomile tea products obtained from different food stores and spice shops by a validated HPTLC method. In addition, HPTLC profiles of investigated chamomile tea samples were compared with HPLC method stated in the European Pharmacopoeia and it was found that HPTLC method was superior to HPLC method in the field of adulteration confirmation. Therefore, fingerprint profiles performed on the silica gel 60 NH2 F254S HPTLC plates combined with pattern recognition techniques of these marketed products were comparatively evaluated with wild and cultivar chamomile samples and also chamomile-like species from Asteraceae. Consequently, not chamomile tea bags but crude flowers sold on market were found to be adulterated with other plant materials. (C) 2016 Elsevier B.V. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Pharmaceutical and Biomedical Analysis
T1  - Quality assessment of marketed chamomile tea products by a validated HPTLC method combined with multivariate analysis
VL  - 132
SP  - 35
EP  - 45
DO  - 10.1016/j.jpba.2016.09.030
ER  - 

@article{
author = "Guzelmeric, Etil and Ristivojević, Petar and Vovk, Irena and Milojković-Opsenica, Dušanka and Yesilada, Erdem",
year = "2017",
abstract = "Chamomile tea composed of dried flower heads of Matricaria recutita L. (Asteraceae) is one of the most popular single ingredient herbal teas. Tea industries, spice shops or public bazaars are mostly supplied chamomile as a raw material via cultivation or through nature-picking. However, one of the drawbacks of nature-picking is adulteration. This could be either due to false authentication of the plant materials by ingenuous pickers or intentional/unintentional substitution with other flowers resembling to chamomile in appearance during harvesting. Therefore, quality control of raw chamomile materials before marketing should be carefully considered not only by quantification of apigenin 7-O-glucoside (active marker) but also by fingerprinting of chemical composition. This work presents both quantification of apigenin 7-O-glucoside and chemical fingerprinting of commercial chamomile tea products obtained from different food stores and spice shops by a validated HPTLC method. In addition, HPTLC profiles of investigated chamomile tea samples were compared with HPLC method stated in the European Pharmacopoeia and it was found that HPTLC method was superior to HPLC method in the field of adulteration confirmation. Therefore, fingerprint profiles performed on the silica gel 60 NH2 F254S HPTLC plates combined with pattern recognition techniques of these marketed products were comparatively evaluated with wild and cultivar chamomile samples and also chamomile-like species from Asteraceae. Consequently, not chamomile tea bags but crude flowers sold on market were found to be adulterated with other plant materials. (C) 2016 Elsevier B.V. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Pharmaceutical and Biomedical Analysis",
title = "Quality assessment of marketed chamomile tea products by a validated HPTLC method combined with multivariate analysis",
volume = "132",
pages = "35-45",
doi = "10.1016/j.jpba.2016.09.030"
}

Guzelmeric, E., Ristivojević, P., Vovk, I., Milojković-Opsenica, D.,& Yesilada, E.. (2017). Quality assessment of marketed chamomile tea products by a validated HPTLC method combined with multivariate analysis. in Journal of Pharmaceutical and Biomedical Analysis
Elsevier Science Bv, Amsterdam., 132, 35-45.
https://doi.org/10.1016/j.jpba.2016.09.030

Guzelmeric E, Ristivojević P, Vovk I, Milojković-Opsenica D, Yesilada E. Quality assessment of marketed chamomile tea products by a validated HPTLC method combined with multivariate analysis. in Journal of Pharmaceutical and Biomedical Analysis. 2017;132:35-45.
doi:10.1016/j.jpba.2016.09.030 .

Guzelmeric, Etil, Ristivojević, Petar, Vovk, Irena, Milojković-Opsenica, Dušanka, Yesilada, Erdem, "Quality assessment of marketed chamomile tea products by a validated HPTLC method combined with multivariate analysis" in Journal of Pharmaceutical and Biomedical Analysis, 132 (2017):35-45,
https://doi.org/10.1016/j.jpba.2016.09.030 . .