TY  - JOUR
AU  - Aljančić, Ivana
AU  - Pešić, Milica
AU  - Milosavljević, Slobodan M.
AU  - Todorović, Nina
AU  - Jadranin, Milka
AU  - Miosavljevic, Goran
AU  - Povrenovic, Dragan
AU  - Banković, Jasna
AU  - Tanić, Nikola
AU  - Marković, Ivanka
AU  - Ruzdijic, Sabera
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2011
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1178
AB  - From the Montenegrin spurge Euphorbia dendroides, seven new diterpenoids [jatrophanes (1-6) and a tigliane (7)] were isolated and their structures elucidated by spectroscopic techniques. The biological activity of the new compounds was studied against four human cancer cell lines. The most effective jatrophane-type compound (2) and its structurally closely related derivative (1) were evaluated for their interactions with paclitaxel and doxorubicin using a multidrug-resistant cancer cell line. Both compounds exerted a strong reversal potential resulting from inhibition of P-glycoprotein transport.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Natural Products
T1  - Isolation and Biological Evaluation of Jatrophane Diterpenoids from Euphorbia dendroides
VL  - 74
IS  - 7
SP  - 1613
EP  - 1620
DO  - 10.1021/np200241c
ER  - 

@article{
author = "Aljančić, Ivana and Pešić, Milica and Milosavljević, Slobodan M. and Todorović, Nina and Jadranin, Milka and Miosavljevic, Goran and Povrenovic, Dragan and Banković, Jasna and Tanić, Nikola and Marković, Ivanka and Ruzdijic, Sabera and Vajs, Vlatka and Tešević, Vele",
year = "2011",
abstract = "From the Montenegrin spurge Euphorbia dendroides, seven new diterpenoids [jatrophanes (1-6) and a tigliane (7)] were isolated and their structures elucidated by spectroscopic techniques. The biological activity of the new compounds was studied against four human cancer cell lines. The most effective jatrophane-type compound (2) and its structurally closely related derivative (1) were evaluated for their interactions with paclitaxel and doxorubicin using a multidrug-resistant cancer cell line. Both compounds exerted a strong reversal potential resulting from inhibition of P-glycoprotein transport.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Natural Products",
title = "Isolation and Biological Evaluation of Jatrophane Diterpenoids from Euphorbia dendroides",
volume = "74",
number = "7",
pages = "1613-1620",
doi = "10.1021/np200241c"
}

Aljančić, I., Pešić, M., Milosavljević, S. M., Todorović, N., Jadranin, M., Miosavljevic, G., Povrenovic, D., Banković, J., Tanić, N., Marković, I., Ruzdijic, S., Vajs, V.,& Tešević, V.. (2011). Isolation and Biological Evaluation of Jatrophane Diterpenoids from Euphorbia dendroides. in Journal of Natural Products
Amer Chemical Soc, Washington., 74(7), 1613-1620.
https://doi.org/10.1021/np200241c

Aljančić I, Pešić M, Milosavljević SM, Todorović N, Jadranin M, Miosavljevic G, Povrenovic D, Banković J, Tanić N, Marković I, Ruzdijic S, Vajs V, Tešević V. Isolation and Biological Evaluation of Jatrophane Diterpenoids from Euphorbia dendroides. in Journal of Natural Products. 2011;74(7):1613-1620.
doi:10.1021/np200241c .

Aljančić, Ivana, Pešić, Milica, Milosavljević, Slobodan M., Todorović, Nina, Jadranin, Milka, Miosavljevic, Goran, Povrenovic, Dragan, Banković, Jasna, Tanić, Nikola, Marković, Ivanka, Ruzdijic, Sabera, Vajs, Vlatka, Tešević, Vele, "Isolation and Biological Evaluation of Jatrophane Diterpenoids from Euphorbia dendroides" in Journal of Natural Products, 74, no. 7 (2011):1613-1620,
https://doi.org/10.1021/np200241c . .

TY  - JOUR
AU  - Rakic, Sveto
AU  - Petrović, Silvana
AU  - Kukic, Jelena
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Povrenovic, Dragan
AU  - Siler-Marinkovic, Slavica
PY  - 2007
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/836
AB  - The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation, (C) 2007 Elsevier Ltd. All rights reserved.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
VL  - 104
IS  - 2
SP  - 830
EP  - 834
DO  - 10.1016/j.foodchem.2007.01.025
ER  - 

@article{
author = "Rakic, Sveto and Petrović, Silvana and Kukic, Jelena and Jadranin, Milka and Tešević, Vele and Povrenovic, Dragan and Siler-Marinkovic, Slavica",
year = "2007",
abstract = "The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation, (C) 2007 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia",
volume = "104",
number = "2",
pages = "830-834",
doi = "10.1016/j.foodchem.2007.01.025"
}

Rakic, S., Petrović, S., Kukic, J., Jadranin, M., Tešević, V., Povrenovic, D.,& Siler-Marinkovic, S.. (2007). Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry
Elsevier Sci Ltd, Oxford., 104(2), 830-834.
https://doi.org/10.1016/j.foodchem.2007.01.025

Rakic S, Petrović S, Kukic J, Jadranin M, Tešević V, Povrenovic D, Siler-Marinkovic S. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry. 2007;104(2):830-834.
doi:10.1016/j.foodchem.2007.01.025 .

Rakic, Sveto, Petrović, Silvana, Kukic, Jelena, Jadranin, Milka, Tešević, Vele, Povrenovic, Dragan, Siler-Marinkovic, Slavica, "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia" in Food Chemistry, 104, no. 2 (2007):830-834,
https://doi.org/10.1016/j.foodchem.2007.01.025 . .