TY  - JOUR
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Maletić, Radojka
AU  - Raičević, Petar
AU  - Tešić, Živoslav Lj.
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/329
AB  - The elemental profile of the leaf samples of three Cabernet Franc clone candidates recently developed in Serbia (Nos. 02, 010 and 012) obtained in the last phase of clonal selection was examined within this study by ICP-OES. Optimal content of Al, Fe, Cu and Zn, the metals well known for their links with a number of neurodegenerative disorders including Alzheimer’s disease, has actually highlighted the potential of the leaf sample No. 10 to afford a novel food supplement of natural origin possessing well balanced metal ingredients. Furthermore, lower content of some other elements (Cr, Mn, Ni and Pb) thoroughly supports such a claiming. Finally, the most favourable K/Na ratio observed for the aforementioned sample points out its likely cardioprotectivity. However, two other Cabernet Franc clone candidates might also be recommended for breeding in the same or similar viticultural conditions, since all obtained values were below toxic ones for human consumption. © 2018 Informa UK Limited, trading as Taylor & Francis Group
T2  - Natural Product Research
T1  - A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties
SP  - 1
EP  - 5
DO  - 10.1080/14786419.2018.1457671
ER  - 

@article{
author = "Stanimirović, Bojana and Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Maletić, Radojka and Raičević, Petar and Tešić, Živoslav Lj.",
year = "2018",
abstract = "The elemental profile of the leaf samples of three Cabernet Franc clone candidates recently developed in Serbia (Nos. 02, 010 and 012) obtained in the last phase of clonal selection was examined within this study by ICP-OES. Optimal content of Al, Fe, Cu and Zn, the metals well known for their links with a number of neurodegenerative disorders including Alzheimer’s disease, has actually highlighted the potential of the leaf sample No. 10 to afford a novel food supplement of natural origin possessing well balanced metal ingredients. Furthermore, lower content of some other elements (Cr, Mn, Ni and Pb) thoroughly supports such a claiming. Finally, the most favourable K/Na ratio observed for the aforementioned sample points out its likely cardioprotectivity. However, two other Cabernet Franc clone candidates might also be recommended for breeding in the same or similar viticultural conditions, since all obtained values were below toxic ones for human consumption. © 2018 Informa UK Limited, trading as Taylor & Francis Group",
journal = "Natural Product Research",
title = "A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties",
pages = "1-5",
doi = "10.1080/14786419.2018.1457671"
}

Stanimirović, B., Vujović, D., Pejin, B., Popović-Djordjević, J., Maletić, R., Raičević, P.,& Tešić, Ž. Lj.. (2018). A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties. in Natural Product Research, 1-5.
https://doi.org/10.1080/14786419.2018.1457671

Stanimirović B, Vujović D, Pejin B, Popović-Djordjević J, Maletić R, Raičević P, Tešić ŽL. A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties. in Natural Product Research. 2018;:1-5.
doi:10.1080/14786419.2018.1457671 .

Stanimirović, Bojana, Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Maletić, Radojka, Raičević, Petar, Tešić, Živoslav Lj., "A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties" in Natural Product Research (2018):1-5,
https://doi.org/10.1080/14786419.2018.1457671 . .

TY  - DATA
AU  - Stanimirović, Bojana
AU  - Popović-Đorđevic, Jelena
AU  - Pejin, Boris
AU  - Maletić, Radojka
AU  - Vujović, Dragan
AU  - Raičević, Petar
AU  - Tešić, Živoslav Lj.
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3206
PB  - Elsevier Science Bv, Amsterdam
T2  - Scientia Horticulturae
T1  - Supplementary material for the article: Stanimirović, B.; Djordjević, J. P.; Pejin, B.; Maletić, R.; Vujović, D.; Raičević, P.; Tešić, Ž. Impact of Clonal Selection on Cabernet Franc Grape and Wine Elemental Profiles. Scientia Horticulturae 2018, 237, 74–80. https://doi.org/10.1016/j.scienta.2018.03.043
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3206
ER  - 

@misc{
author = "Stanimirović, Bojana and Popović-Đorđevic, Jelena and Pejin, Boris and Maletić, Radojka and Vujović, Dragan and Raičević, Petar and Tešić, Živoslav Lj.",
year = "2018",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Scientia Horticulturae",
title = "Supplementary material for the article: Stanimirović, B.; Djordjević, J. P.; Pejin, B.; Maletić, R.; Vujović, D.; Raičević, P.; Tešić, Ž. Impact of Clonal Selection on Cabernet Franc Grape and Wine Elemental Profiles. Scientia Horticulturae 2018, 237, 74–80. https://doi.org/10.1016/j.scienta.2018.03.043",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3206"
}

Stanimirović, B., Popović-Đorđevic, J., Pejin, B., Maletić, R., Vujović, D., Raičević, P.,& Tešić, Ž. Lj.. (2018). Supplementary material for the article: Stanimirović, B.; Djordjević, J. P.; Pejin, B.; Maletić, R.; Vujović, D.; Raičević, P.; Tešić, Ž. Impact of Clonal Selection on Cabernet Franc Grape and Wine Elemental Profiles. Scientia Horticulturae 2018, 237, 74–80. https://doi.org/10.1016/j.scienta.2018.03.043. in Scientia Horticulturae
Elsevier Science Bv, Amsterdam..
https://hdl.handle.net/21.15107/rcub_cherry_3206

Stanimirović B, Popović-Đorđevic J, Pejin B, Maletić R, Vujović D, Raičević P, Tešić ŽL. Supplementary material for the article: Stanimirović, B.; Djordjević, J. P.; Pejin, B.; Maletić, R.; Vujović, D.; Raičević, P.; Tešić, Ž. Impact of Clonal Selection on Cabernet Franc Grape and Wine Elemental Profiles. Scientia Horticulturae 2018, 237, 74–80. https://doi.org/10.1016/j.scienta.2018.03.043. in Scientia Horticulturae. 2018;.
https://hdl.handle.net/21.15107/rcub_cherry_3206 .

Stanimirović, Bojana, Popović-Đorđevic, Jelena, Pejin, Boris, Maletić, Radojka, Vujović, Dragan, Raičević, Petar, Tešić, Živoslav Lj., "Supplementary material for the article: Stanimirović, B.; Djordjević, J. P.; Pejin, B.; Maletić, R.; Vujović, D.; Raičević, P.; Tešić, Ž. Impact of Clonal Selection on Cabernet Franc Grape and Wine Elemental Profiles. Scientia Horticulturae 2018, 237, 74–80. https://doi.org/10.1016/j.scienta.2018.03.043" in Scientia Horticulturae (2018),
https://hdl.handle.net/21.15107/rcub_cherry_3206 .

TY  - JOUR
AU  - Stanimirović, Bojana
AU  - Popović-Đorđevic, Jelena
AU  - Pejin, Boris
AU  - Maletić, Radojka
AU  - Vujović, Dragan
AU  - Raičević, Petar
AU  - Tešić, Živoslav Lj.
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2141
AB  - Three Cabernet Franc (CF) clones (Nos. 02,010 and 012; not yet commercial) obtained in the last phase of clonal selection were examined within this study. Indeed, the content of 27 chemical elements in the vineyard soil along with CF grape and wine samples were determined by inductively coupled plasma - optical emission spectroscopy. The relative dependence of the selected elements in all samples were estimated using correlation matrices. While elemental profiles of both CF grape and wine samples were highly variable among the analysed clones, bioaccumulation factors (grape/soil) of Mg, Na and Sr were found to be specific for each single clone. Applying principal component analysis, the grape clones were differentiated among each other according to the content of 10 elements (Al, B, Ca, Cu, Fe, K, Mg, Mn, Na and Sr). Finally, hierarchical cluster analysis of CF grape and wine samples pointed out the similarity of the clones Nos. 010 and 012, since they were grouped within the same subcluster.
PB  - Elsevier Science Bv, Amsterdam
T2  - Scientia Horticulturae
T1  - Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles
VL  - 237
SP  - 74
EP  - 80
DO  - 10.1016/j.scienta.2018.03.043
ER  - 

@article{
author = "Stanimirović, Bojana and Popović-Đorđevic, Jelena and Pejin, Boris and Maletić, Radojka and Vujović, Dragan and Raičević, Petar and Tešić, Živoslav Lj.",
year = "2018",
abstract = "Three Cabernet Franc (CF) clones (Nos. 02,010 and 012; not yet commercial) obtained in the last phase of clonal selection were examined within this study. Indeed, the content of 27 chemical elements in the vineyard soil along with CF grape and wine samples were determined by inductively coupled plasma - optical emission spectroscopy. The relative dependence of the selected elements in all samples were estimated using correlation matrices. While elemental profiles of both CF grape and wine samples were highly variable among the analysed clones, bioaccumulation factors (grape/soil) of Mg, Na and Sr were found to be specific for each single clone. Applying principal component analysis, the grape clones were differentiated among each other according to the content of 10 elements (Al, B, Ca, Cu, Fe, K, Mg, Mn, Na and Sr). Finally, hierarchical cluster analysis of CF grape and wine samples pointed out the similarity of the clones Nos. 010 and 012, since they were grouped within the same subcluster.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Scientia Horticulturae",
title = "Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles",
volume = "237",
pages = "74-80",
doi = "10.1016/j.scienta.2018.03.043"
}

Stanimirović, B., Popović-Đorđevic, J., Pejin, B., Maletić, R., Vujović, D., Raičević, P.,& Tešić, Ž. Lj.. (2018). Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles. in Scientia Horticulturae
Elsevier Science Bv, Amsterdam., 237, 74-80.
https://doi.org/10.1016/j.scienta.2018.03.043

Stanimirović B, Popović-Đorđevic J, Pejin B, Maletić R, Vujović D, Raičević P, Tešić ŽL. Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles. in Scientia Horticulturae. 2018;237:74-80.
doi:10.1016/j.scienta.2018.03.043 .

Stanimirović, Bojana, Popović-Đorđevic, Jelena, Pejin, Boris, Maletić, Radojka, Vujović, Dragan, Raičević, Petar, Tešić, Živoslav Lj., "Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles" in Scientia Horticulturae, 237 (2018):74-80,
https://doi.org/10.1016/j.scienta.2018.03.043 . .

TY  - JOUR
AU  - Rakic, S
AU  - Povrenovic, D
AU  - Tešević, Vele
AU  - Simić, Milena R.
AU  - Maletić, Radojka
PY  - 2006
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/755
AB  - In this paper, are presented the results of physical and chemical investigations of differently treated samples of oak acorn. The aim of this investigation is to estimate the influence of thermal treatment on physical and nutritive characteristics of investigated samples. Oak acorn, Quercus robur, (belonging to Fagaceae family) was investigated in native and thermally treated forms. By subsequent extraction of dry toasted oak acorn (Quercus semen tostum) the aqueous extract was obtained which is then dried in a spout-fluid bed. The content of total polyphenols, then polyphenols unadsorbed on hide powder and tannins was determined by spectrophotometric methods with phosphor-wolfram acid according to Ph. Yug. V. Galic acid was determined by HPLC. The total antioxidant activity (TAA) of the aqueous extract compared to the control samples of pigs fat and synthetic antioxidant butylated hydroxyanisole BHA was estimated by Schall-Oven test at 60 +/- 1 degrees C in dark, and oxidative changes were determined by measuring the Peroxide value (PV). For determination of macro- and microelements the method of AAS was used. By detecting the changes of PV it is established that aqueous extract was influencing the stability of pigs fat, that is, showing the antioxidant activity. The activity was increasing with increasing concentration in tested samples. The obtained results regarding the total polyphenols content, the content of galic acid, nitrogen compounds, macro and microelements show that acorn, after treatment, was retaining and in some cases improving its functional properties. (c) 2005 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Oak acorn, polyphenols and antioxidant activity in functional food
VL  - 74
IS  - 3
SP  - 416
EP  - 423
DO  - 10.1016/j.jfoodeng.2005.03.057
ER  - 

@article{
author = "Rakic, S and Povrenovic, D and Tešević, Vele and Simić, Milena R. and Maletić, Radojka",
year = "2006",
abstract = "In this paper, are presented the results of physical and chemical investigations of differently treated samples of oak acorn. The aim of this investigation is to estimate the influence of thermal treatment on physical and nutritive characteristics of investigated samples. Oak acorn, Quercus robur, (belonging to Fagaceae family) was investigated in native and thermally treated forms. By subsequent extraction of dry toasted oak acorn (Quercus semen tostum) the aqueous extract was obtained which is then dried in a spout-fluid bed. The content of total polyphenols, then polyphenols unadsorbed on hide powder and tannins was determined by spectrophotometric methods with phosphor-wolfram acid according to Ph. Yug. V. Galic acid was determined by HPLC. The total antioxidant activity (TAA) of the aqueous extract compared to the control samples of pigs fat and synthetic antioxidant butylated hydroxyanisole BHA was estimated by Schall-Oven test at 60 +/- 1 degrees C in dark, and oxidative changes were determined by measuring the Peroxide value (PV). For determination of macro- and microelements the method of AAS was used. By detecting the changes of PV it is established that aqueous extract was influencing the stability of pigs fat, that is, showing the antioxidant activity. The activity was increasing with increasing concentration in tested samples. The obtained results regarding the total polyphenols content, the content of galic acid, nitrogen compounds, macro and microelements show that acorn, after treatment, was retaining and in some cases improving its functional properties. (c) 2005 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Oak acorn, polyphenols and antioxidant activity in functional food",
volume = "74",
number = "3",
pages = "416-423",
doi = "10.1016/j.jfoodeng.2005.03.057"
}

Rakic, S., Povrenovic, D., Tešević, V., Simić, M. R.,& Maletić, R.. (2006). Oak acorn, polyphenols and antioxidant activity in functional food. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 74(3), 416-423.
https://doi.org/10.1016/j.jfoodeng.2005.03.057

Rakic S, Povrenovic D, Tešević V, Simić MR, Maletić R. Oak acorn, polyphenols and antioxidant activity in functional food. in Journal of Food Engineering. 2006;74(3):416-423.
doi:10.1016/j.jfoodeng.2005.03.057 .

Rakic, S, Povrenovic, D, Tešević, Vele, Simić, Milena R., Maletić, Radojka, "Oak acorn, polyphenols and antioxidant activity in functional food" in Journal of Food Engineering, 74, no. 3 (2006):416-423,
https://doi.org/10.1016/j.jfoodeng.2005.03.057 . .