TY  - JOUR
AU  - Jaćimović, Simona
AU  - Kiprovski, Biljana
AU  - Ristivojević, Petar
AU  - Dimić, Dušan
AU  - Nakarada, Đura
AU  - Dojčinović, Biljana P.
AU  - Sikora, Vladimir
AU  - Teslić, Nemanja
AU  - Pantelić, Nebojša Đ.
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6325
AB  - Sorghum grain (Sorghum bicolor L. Moench) is a gluten-free cereal with excellent nutritional value and is a good source of antioxidants, including polyphenols, as well as minerals with proven health benefits. Herein, the phenolic composition, elemental profile, and antioxidant activity of sixteen food-grade sorghum grains (S1–S16) grown under agroecological conditions in Serbia were determined. Nine phenolic compounds characteristic of sorghum grains, such as luteolinidin, 5-methoxyluteolinidin, luteolidin derivative, luteolidin glucoside, apigeninidin, 7-methoxyapigeninidin, apigeninidin glucoside, and cyanidin derivative, were quantified. The antioxidant potential of the analyzed sorghum grains was evaluated by UV/Vis (DPPH, ABTS, and FRAP) and Electron Paramagnetic Resonance spectroscopy (hydroxyl and ascorbyl radical scavenging assays). The content of macro- and microelements was determined by Inductively Coupled Plasma Optical Emission spectroscopy. Theoretical daily intakes of selected major and trace elements were assessed and compared with the Recommended Daily Allowance or Adequate Intake. Sample S8 had the highest amount of phenolic compounds, while S4, S6, and S8 exhibited the strongest antioxidative potential. The sorghum studied could completely satisfy the daily needs of macro- (K, Mg, and P) and microelements (Se, Zn, Fe). Pattern recognition techniques confirmed the discrimination of samples based on phenolic profile and elemental analysis and recognized the main markers responsible for differences between the investigated samples. The reaction between hydroxyl radicals and luteolinidin/apigeninidin was investigated by Density Functional Theory and thermodynamically preferred mechanism was determined.
T2  - Antioxidants
T2  - Antioxidants
T1  - Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis
VL  - 12
IS  - 8
SP  - 1485
DO  - 10.3390/antiox12081485
ER  - 

@article{
author = "Jaćimović, Simona and Kiprovski, Biljana and Ristivojević, Petar and Dimić, Dušan and Nakarada, Đura and Dojčinović, Biljana P. and Sikora, Vladimir and Teslić, Nemanja and Pantelić, Nebojša Đ.",
year = "2023",
abstract = "Sorghum grain (Sorghum bicolor L. Moench) is a gluten-free cereal with excellent nutritional value and is a good source of antioxidants, including polyphenols, as well as minerals with proven health benefits. Herein, the phenolic composition, elemental profile, and antioxidant activity of sixteen food-grade sorghum grains (S1–S16) grown under agroecological conditions in Serbia were determined. Nine phenolic compounds characteristic of sorghum grains, such as luteolinidin, 5-methoxyluteolinidin, luteolidin derivative, luteolidin glucoside, apigeninidin, 7-methoxyapigeninidin, apigeninidin glucoside, and cyanidin derivative, were quantified. The antioxidant potential of the analyzed sorghum grains was evaluated by UV/Vis (DPPH, ABTS, and FRAP) and Electron Paramagnetic Resonance spectroscopy (hydroxyl and ascorbyl radical scavenging assays). The content of macro- and microelements was determined by Inductively Coupled Plasma Optical Emission spectroscopy. Theoretical daily intakes of selected major and trace elements were assessed and compared with the Recommended Daily Allowance or Adequate Intake. Sample S8 had the highest amount of phenolic compounds, while S4, S6, and S8 exhibited the strongest antioxidative potential. The sorghum studied could completely satisfy the daily needs of macro- (K, Mg, and P) and microelements (Se, Zn, Fe). Pattern recognition techniques confirmed the discrimination of samples based on phenolic profile and elemental analysis and recognized the main markers responsible for differences between the investigated samples. The reaction between hydroxyl radicals and luteolinidin/apigeninidin was investigated by Density Functional Theory and thermodynamically preferred mechanism was determined.",
journal = "Antioxidants, Antioxidants",
title = "Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis",
volume = "12",
number = "8",
pages = "1485",
doi = "10.3390/antiox12081485"
}

Jaćimović, S., Kiprovski, B., Ristivojević, P., Dimić, D., Nakarada, Đ., Dojčinović, B. P., Sikora, V., Teslić, N.,& Pantelić, N. Đ.. (2023). Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis. in Antioxidants, 12(8), 1485.
https://doi.org/10.3390/antiox12081485

Jaćimović S, Kiprovski B, Ristivojević P, Dimić D, Nakarada Đ, Dojčinović BP, Sikora V, Teslić N, Pantelić NĐ. Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis. in Antioxidants. 2023;12(8):1485.
doi:10.3390/antiox12081485 .

Jaćimović, Simona, Kiprovski, Biljana, Ristivojević, Petar, Dimić, Dušan, Nakarada, Đura, Dojčinović, Biljana P., Sikora, Vladimir, Teslić, Nemanja, Pantelić, Nebojša Đ., "Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis" in Antioxidants, 12, no. 8 (2023):1485,
https://doi.org/10.3390/antiox12081485 . .

TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Tešević, Vele
AU  - Smiljanić, Katarina
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Kiprovski, Biljana
AU  - Sikora, Vladimir
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5457
AB  - Hydrolates, also referred to as hydrosols, floral or distillate waters, as well as aromat-
ic waters, are produced in the same isolation process with essential oils by steam
distillation. A small amount of essential oil constituents is dissolved in hydrolates
providing specific organoleptic properties and flavor, as well as biological activity
which makes them useful as raw material in many industries. Their popularity is still
on the rise, especially in aromatherapy. The objective in this review is to analyze the
chemical compositions of hydrolates and their corresponding essential oils, as well
as biological activity of hydrolates (antimicrobial, antioxidant and antiinflamatory)
and potential uses, not only in food industry for flavoring, and preservation of fresh-
cut fruits and vegetables, but also as functional (soft) drinks. However, hydrolates
can be used in aromatherapy and cosmetics, as well as in organic agriculture and
aquaculture.
PB  - Leskovac : Univerzitet u Nišu, Tehnološki fakultet
T2  - Advanced technologies
T1  - Hydrolates – By-Products Of Essential Oil Distillation: Chemical Composition, Biological Activity and Potential Uses
VL  - 9
IS  - 2
SP  - 54
EP  - 70
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5457
ER  - 

@article{
author = "Aćimović, Milica G. and Tešević, Vele and Smiljanić, Katarina and Cvetković, Mirjana and Stanković, Jovana and Kiprovski, Biljana and Sikora, Vladimir",
year = "2020",
abstract = "Hydrolates, also referred to as hydrosols, floral or distillate waters, as well as aromat-
ic waters, are produced in the same isolation process with essential oils by steam
distillation. A small amount of essential oil constituents is dissolved in hydrolates
providing specific organoleptic properties and flavor, as well as biological activity
which makes them useful as raw material in many industries. Their popularity is still
on the rise, especially in aromatherapy. The objective in this review is to analyze the
chemical compositions of hydrolates and their corresponding essential oils, as well
as biological activity of hydrolates (antimicrobial, antioxidant and antiinflamatory)
and potential uses, not only in food industry for flavoring, and preservation of fresh-
cut fruits and vegetables, but also as functional (soft) drinks. However, hydrolates
can be used in aromatherapy and cosmetics, as well as in organic agriculture and
aquaculture.",
publisher = "Leskovac : Univerzitet u Nišu, Tehnološki fakultet",
journal = "Advanced technologies",
title = "Hydrolates – By-Products Of Essential Oil Distillation: Chemical Composition, Biological Activity and Potential Uses",
volume = "9",
number = "2",
pages = "54-70",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5457"
}

Aćimović, M. G., Tešević, V., Smiljanić, K., Cvetković, M., Stanković, J., Kiprovski, B.,& Sikora, V.. (2020). Hydrolates – By-Products Of Essential Oil Distillation: Chemical Composition, Biological Activity and Potential Uses. in Advanced technologies
Leskovac : Univerzitet u Nišu, Tehnološki fakultet., 9(2), 54-70.
https://hdl.handle.net/21.15107/rcub_cherry_5457

Aćimović MG, Tešević V, Smiljanić K, Cvetković M, Stanković J, Kiprovski B, Sikora V. Hydrolates – By-Products Of Essential Oil Distillation: Chemical Composition, Biological Activity and Potential Uses. in Advanced technologies. 2020;9(2):54-70.
https://hdl.handle.net/21.15107/rcub_cherry_5457 .

Aćimović, Milica G., Tešević, Vele, Smiljanić, Katarina, Cvetković, Mirjana, Stanković, Jovana, Kiprovski, Biljana, Sikora, Vladimir, "Hydrolates – By-Products Of Essential Oil Distillation: Chemical Composition, Biological Activity and Potential Uses" in Advanced technologies, 9, no. 2 (2020):54-70,
https://hdl.handle.net/21.15107/rcub_cherry_5457 .

TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Todosijević, Marina
AU  - Varga, Ana
AU  - Kiprovski, Biljana
AU  - Tešević, Vele
AU  - Čabarkapa, Ivana
AU  - Sikora, Vladimir
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3926
AB  - Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.
T2  - Lekovite sirovine
T1  - Bioactivity of essential oils from cultivated winter savory, sage and hyssop
IS  - 39
SP  - 11
EP  - 17
DO  - 10.5937/leksir1939011A
ER  - 

@article{
author = "Aćimović, Milica G. and Todosijević, Marina and Varga, Ana and Kiprovski, Biljana and Tešević, Vele and Čabarkapa, Ivana and Sikora, Vladimir",
year = "2019",
abstract = "Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.",
journal = "Lekovite sirovine",
title = "Bioactivity of essential oils from cultivated winter savory, sage and hyssop",
number = "39",
pages = "11-17",
doi = "10.5937/leksir1939011A"
}

Aćimović, M. G., Todosijević, M., Varga, A., Kiprovski, B., Tešević, V., Čabarkapa, I.,& Sikora, V.. (2019). Bioactivity of essential oils from cultivated winter savory, sage and hyssop. in Lekovite sirovine(39), 11-17.
https://doi.org/10.5937/leksir1939011A

Aćimović MG, Todosijević M, Varga A, Kiprovski B, Tešević V, Čabarkapa I, Sikora V. Bioactivity of essential oils from cultivated winter savory, sage and hyssop. in Lekovite sirovine. 2019;(39):11-17.
doi:10.5937/leksir1939011A .

Aćimović, Milica G., Todosijević, Marina, Varga, Ana, Kiprovski, Biljana, Tešević, Vele, Čabarkapa, Ivana, Sikora, Vladimir, "Bioactivity of essential oils from cultivated winter savory, sage and hyssop" in Lekovite sirovine, no. 39 (2019):11-17,
https://doi.org/10.5937/leksir1939011A . .