Vasić, Vesna

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Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics

Vasić, Vesna; Đurđić, Slađana Z.; Tosti, Tomislav; Radoičić, Aleksandra; Lušić, Dražen; Milojković-Opsenica, Dušanka; Tešić, Živoslav Lj.; Trifković, Jelena

(2020)

TY  - JOUR
AU  - Vasić, Vesna
AU  - Đurđić, Slađana Z.
AU  - Tosti, Tomislav
AU  - Radoičić, Aleksandra
AU  - Lušić, Dražen
AU  - Milojković-Opsenica, Dušanka
AU  - Tešić, Živoslav Lj.
AU  - Trifković, Jelena
PY  - 2020
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85071837884&doi=10.1016%2fj.foodchem.2019.125457&partnerID=40&md5=fdd751f51c5242dccb27f3a9683cab8f
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3462
AB  - Taking into account a growing market and small number of articles related to honeydew honey, a metabolomic approach associated with multivariate analysis and modelling was proposed to discriminate five varieties of honey. Advanced analytical techniques were used for determination of 20 elements, 14 carbohydrates and stable carbon isotope ratio. No chemical marker has been found within sugar compounds, but several elements (Ba, Ca, Mg, Sr, Mn, Al, Co, Ni, Se) were marked as characteristic of honey type and allow classification of three botanical origins (Abies alba, Quercus frainetto, Quercus ilex). Sugars turanose, trehalose, arabinose and raffinose, elements Ba, Sr, P, Cd and Se, and δ13C values of honey, have different concentrations in honeys of the same botanical origin but harvested in different season. In addition to a confirmation of authenticity in terms of production, the values of δ13C of protein could be a good indicator of botanical origin.
T2  - Food Chemistry
T1  - Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics
VL  - 305
DO  - 10.1016/j.foodchem.2019.125457
ER  - 
@article{
author = "Vasić, Vesna and Đurđić, Slađana Z. and Tosti, Tomislav and Radoičić, Aleksandra and Lušić, Dražen and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Trifković, Jelena",
year = "2020",
url = "https://www.scopus.com/inward/record.uri?eid=2-s2.0-85071837884&doi=10.1016%2fj.foodchem.2019.125457&partnerID=40&md5=fdd751f51c5242dccb27f3a9683cab8f, http://cherry.chem.bg.ac.rs/handle/123456789/3462",
abstract = "Taking into account a growing market and small number of articles related to honeydew honey, a metabolomic approach associated with multivariate analysis and modelling was proposed to discriminate five varieties of honey. Advanced analytical techniques were used for determination of 20 elements, 14 carbohydrates and stable carbon isotope ratio. No chemical marker has been found within sugar compounds, but several elements (Ba, Ca, Mg, Sr, Mn, Al, Co, Ni, Se) were marked as characteristic of honey type and allow classification of three botanical origins (Abies alba, Quercus frainetto, Quercus ilex). Sugars turanose, trehalose, arabinose and raffinose, elements Ba, Sr, P, Cd and Se, and δ13C values of honey, have different concentrations in honeys of the same botanical origin but harvested in different season. In addition to a confirmation of authenticity in terms of production, the values of δ13C of protein could be a good indicator of botanical origin.",
journal = "Food Chemistry",
title = "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics",
volume = "305",
doi = "10.1016/j.foodchem.2019.125457"
}
Vasić, V., Đurđić, S. Z., Tosti, T., Radoičić, A., Lušić, D., Milojković-Opsenica, D., Tešić, Ž. Lj.,& Trifković, J. (2020). Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics.
Food Chemistry, 305.
https://doi.org/10.1016/j.foodchem.2019.125457
Vasić V, Đurđić SZ, Tosti T, Radoičić A, Lušić D, Milojković-Opsenica D, Tešić ŽL, Trifković J. Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics. Food Chemistry. 2020;305
Vasić Vesna, Đurđić Slađana Z., Tosti Tomislav, Radoičić Aleksandra, Lušić Dražen, Milojković-Opsenica Dušanka, Tešić Živoslav Lj., Trifković Jelena, "Two aspects of honeydew honey authenticity: Application of advance analytical methods and chemometrics" Food Chemistry, 305 (2020),
https://doi.org/10.1016/j.foodchem.2019.125457 .
1
15
9
13

Supplementary data for article: Vasić, V.; Đurđić, S.; Tosti, T.; Radoičić, A.; Lušić, D.; Milojković-Opsenica, D.; Tešić, Ž.; Trifković, J. Two Aspects of Honeydew Honey Authenticity: Application of Advance Analytical Methods and Chemometrics. Food Chem. 2020, 305. https://doi.org/10.1016/j.foodchem.2019.125457

Vasić, Vesna; Đurđić, Slađana Z.; Tosti, Tomislav; Radoičić, Aleksandra; Lušić, Dražen; Milojković-Opsenica, Dušanka; Tešić, Živoslav Lj.; Trifković, Jelena

(2020)

TY  - BOOK
AU  - Vasić, Vesna
AU  - Đurđić, Slađana Z.
AU  - Tosti, Tomislav
AU  - Radoičić, Aleksandra
AU  - Lušić, Dražen
AU  - Milojković-Opsenica, Dušanka
AU  - Tešić, Živoslav Lj.
AU  - Trifković, Jelena
PY  - 2020
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85071837884&doi=10.1016%2fj.foodchem.2019.125457&partnerID=40&md5=fdd751f51c5242dccb27f3a9683cab8f
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3463
T2  - Food Chemistry
T1  - Supplementary data for article: Vasić, V.; Đurđić, S.; Tosti, T.; Radoičić, A.; Lušić, D.; Milojković-Opsenica, D.; Tešić, Ž.; Trifković, J. Two Aspects of Honeydew Honey Authenticity: Application of Advance Analytical Methods and Chemometrics. Food Chem. 2020, 305. https://doi.org/10.1016/j.foodchem.2019.125457
ER  - 
@book{
author = "Vasić, Vesna and Đurđić, Slađana Z. and Tosti, Tomislav and Radoičić, Aleksandra and Lušić, Dražen and Milojković-Opsenica, Dušanka and Tešić, Živoslav Lj. and Trifković, Jelena",
year = "2020",
url = "https://www.scopus.com/inward/record.uri?eid=2-s2.0-85071837884&doi=10.1016%2fj.foodchem.2019.125457&partnerID=40&md5=fdd751f51c5242dccb27f3a9683cab8f, http://cherry.chem.bg.ac.rs/handle/123456789/3463",
journal = "Food Chemistry",
title = "Supplementary data for article: Vasić, V.; Đurđić, S.; Tosti, T.; Radoičić, A.; Lušić, D.; Milojković-Opsenica, D.; Tešić, Ž.; Trifković, J. Two Aspects of Honeydew Honey Authenticity: Application of Advance Analytical Methods and Chemometrics. Food Chem. 2020, 305. https://doi.org/10.1016/j.foodchem.2019.125457"
}
Vasić, V., Đurđić, S. Z., Tosti, T., Radoičić, A., Lušić, D., Milojković-Opsenica, D., Tešić, Ž. Lj.,& Trifković, J. (2020). Supplementary data for article: Vasić, V.; Đurđić, S.; Tosti, T.; Radoičić, A.; Lušić, D.; Milojković-Opsenica, D.; Tešić, Ž.; Trifković, J. Two Aspects of Honeydew Honey Authenticity: Application of Advance Analytical Methods and Chemometrics. Food Chem. 2020, 305. https://doi.org/10.1016/j.foodchem.2019.125457.
Food Chemistry.
Vasić V, Đurđić SZ, Tosti T, Radoičić A, Lušić D, Milojković-Opsenica D, Tešić ŽL, Trifković J. Supplementary data for article: Vasić, V.; Đurđić, S.; Tosti, T.; Radoičić, A.; Lušić, D.; Milojković-Opsenica, D.; Tešić, Ž.; Trifković, J. Two Aspects of Honeydew Honey Authenticity: Application of Advance Analytical Methods and Chemometrics. Food Chem. 2020, 305. https://doi.org/10.1016/j.foodchem.2019.125457. Food Chemistry. 2020;
Vasić Vesna, Đurđić Slađana Z., Tosti Tomislav, Radoičić Aleksandra, Lušić Dražen, Milojković-Opsenica Dušanka, Tešić Živoslav Lj., Trifković Jelena, "Supplementary data for article: Vasić, V.; Đurđić, S.; Tosti, T.; Radoičić, A.; Lušić, D.; Milojković-Opsenica, D.; Tešić, Ž.; Trifković, J. Two Aspects of Honeydew Honey Authenticity: Application of Advance Analytical Methods and Chemometrics. Food Chem. 2020, 305. https://doi.org/10.1016/j.foodchem.2019.125457" Food Chemistry (2020)

Korelacija fizičko-hemijskih parametara i fitohemijskog profila medljikovaca sa njihovim biljnim poreklom

Vasić, Vesna

(Универзитет у Београду, Хемијски факултет, 2020)

TY  - BOOK
AU  - Vasić, Vesna
PY  - 2020
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=7693
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:22892/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=24330249
UR  - https://nardus.mpn.gov.rs/handle/123456789/17613
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4376
AB  - Predmet istraživanja doktorske disertacije bilo je određivanje fizičko-hemijskih parametara ifitohemijskog profila medljikovaca u cilju definisanja biljnog porekla ove specifične vrste meda.Na osnovu fizičko-hemijskih parametara potvrđena je autentičnost uzoraka u pogledu načinaproizvodnje, uzorci potiču od sokova koje luče biljke, ili ekskreta insekata koji se hrane tim sokovima.U cilju određivanja autentičnosti prema biljnom poreklu, pet vrsta medljikovaca (Abies alba Mill.,Quercus ilex L., Quercus frainetto Ten., Acer monspessulanum L. i crnogorice) okarakterisano jeprema šećernom i fenolnom profilu, δ13C vrednostima medljikovaca i proteina izolovanih izmedljikovaca, sadržaju esencijalnih i toksičnih elemenata, kao i sadržaju isparljivih jedinjenja. Zaprocenu antioksidativne sposobnosti primenjen je spektroskopski i elektrohemijski pristup. Metodemultivarijantne analize korišćene su za dobijanje modela na osnovu kojih su identifikovani markeribiljnog porekla medljikovaca.Rezultati potvrđuju mogućnost procene autentičnosti medljikovaca zasnovane samo nafenolnom profilu i antioksidativnoj sposobnosti, kao i prednost primene ciklične voltametrije zaodređivanje antioksidativnog potencijala fenolnih jedinjenja u odnosu na spektroskopske metode.Sadržaj elemenata je takođe omogućio klasifikaciju medljikovaca prema biljnom poreklu, dok međušećerima nije pronađen marker koji je specifičan za neku biljnu vrstu. Analiza stabilnih izotopaugljenika potvrdila je da su uzorci autentični u pogledu proizvodnje meda i da su dobijeni iz C3biljaka, kao i da vrednosti δ13C proteina izolovanog iz medljikovca mogu takođe biti dobar pokazateljbiljnog porekla. Medljikovci iz roda Quercus spp., Quercus frainetto i Quercus ilex, pokazali sujedinstven hemijski profil.
AB  - The main aim of this doctoral dissertation was to determine physico-chemical parameters andthe phytochemical profile of the honeydew honeys in order to define the botanical origin of thisspecific type of honey.Physicochemical parameters confirmed that samples were authentic with respect to honeyproduction and originated from secretion produced by certain trees and other plants or from excretionsof plant-sucking insects. Authentication according to botanical origin of honeydew honey, for fivebotanical types (Abies alba Mill., Quercus ilex L., Quercus frainetto Ten., Acer monspessulanum L.and conifers), was performed using sugars and phenolic profiles, δ13C values of the honeydew honeyand proteins isolated from the honeydew honey, the content of the essential and toxic elements aswell as the content of the volatile compounds. Spectroscopic and electrochemical approaches wereapplied for evaluation of the antioxidant capacity. Multivariate chemometric analysis was used toobtain models for evaluation of markers of botanical origin.The results confirmed the possibility of assessing the authenticity of honeydew honey basedonly on the phenolic profile and antioxidant capacity, as well as the advantage of applying cyclicvoltammetry to determine the antioxidant potential of phenolic compounds in comparison withspectroscopic methods. Elements content enable the classification of honeydew honey according tobotanical origin, while no chemical marker has been found within sugar compounds. Stable isotopecarbon analysis confirmed that the samples were authentic with respect to honey production and wereobtained from C3 plants, while the values of δ13C of protein isolated from the honeydew honey couldbe a good indicator of botanical origin. Quercus spp. samples, Quercus frainetto and Quercus ilex,showed specific chemical composition.
PB  - Универзитет у Београду, Хемијски факултет
T2  - Универзитет у Београду
T1  - Korelacija fizičko-hemijskih parametara i fitohemijskog profila medljikovaca sa njihovim biljnim poreklom
ER  - 
@phdthesis{
author = "Vasić, Vesna",
year = "2020",
url = "http://eteze.bg.ac.rs/application/showtheses?thesesId=7693, https://fedorabg.bg.ac.rs/fedora/get/o:22892/bdef:Content/download, http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=24330249, https://nardus.mpn.gov.rs/handle/123456789/17613, http://cherry.chem.bg.ac.rs/handle/123456789/4376",
abstract = "Predmet istraživanja doktorske disertacije bilo je određivanje fizičko-hemijskih parametara ifitohemijskog profila medljikovaca u cilju definisanja biljnog porekla ove specifične vrste meda.Na osnovu fizičko-hemijskih parametara potvrđena je autentičnost uzoraka u pogledu načinaproizvodnje, uzorci potiču od sokova koje luče biljke, ili ekskreta insekata koji se hrane tim sokovima.U cilju određivanja autentičnosti prema biljnom poreklu, pet vrsta medljikovaca (Abies alba Mill.,Quercus ilex L., Quercus frainetto Ten., Acer monspessulanum L. i crnogorice) okarakterisano jeprema šećernom i fenolnom profilu, δ13C vrednostima medljikovaca i proteina izolovanih izmedljikovaca, sadržaju esencijalnih i toksičnih elemenata, kao i sadržaju isparljivih jedinjenja. Zaprocenu antioksidativne sposobnosti primenjen je spektroskopski i elektrohemijski pristup. Metodemultivarijantne analize korišćene su za dobijanje modela na osnovu kojih su identifikovani markeribiljnog porekla medljikovaca.Rezultati potvrđuju mogućnost procene autentičnosti medljikovaca zasnovane samo nafenolnom profilu i antioksidativnoj sposobnosti, kao i prednost primene ciklične voltametrije zaodređivanje antioksidativnog potencijala fenolnih jedinjenja u odnosu na spektroskopske metode.Sadržaj elemenata je takođe omogućio klasifikaciju medljikovaca prema biljnom poreklu, dok međušećerima nije pronađen marker koji je specifičan za neku biljnu vrstu. Analiza stabilnih izotopaugljenika potvrdila je da su uzorci autentični u pogledu proizvodnje meda i da su dobijeni iz C3biljaka, kao i da vrednosti δ13C proteina izolovanog iz medljikovca mogu takođe biti dobar pokazateljbiljnog porekla. Medljikovci iz roda Quercus spp., Quercus frainetto i Quercus ilex, pokazali sujedinstven hemijski profil., The main aim of this doctoral dissertation was to determine physico-chemical parameters andthe phytochemical profile of the honeydew honeys in order to define the botanical origin of thisspecific type of honey.Physicochemical parameters confirmed that samples were authentic with respect to honeyproduction and originated from secretion produced by certain trees and other plants or from excretionsof plant-sucking insects. Authentication according to botanical origin of honeydew honey, for fivebotanical types (Abies alba Mill., Quercus ilex L., Quercus frainetto Ten., Acer monspessulanum L.and conifers), was performed using sugars and phenolic profiles, δ13C values of the honeydew honeyand proteins isolated from the honeydew honey, the content of the essential and toxic elements aswell as the content of the volatile compounds. Spectroscopic and electrochemical approaches wereapplied for evaluation of the antioxidant capacity. Multivariate chemometric analysis was used toobtain models for evaluation of markers of botanical origin.The results confirmed the possibility of assessing the authenticity of honeydew honey basedonly on the phenolic profile and antioxidant capacity, as well as the advantage of applying cyclicvoltammetry to determine the antioxidant potential of phenolic compounds in comparison withspectroscopic methods. Elements content enable the classification of honeydew honey according tobotanical origin, while no chemical marker has been found within sugar compounds. Stable isotopecarbon analysis confirmed that the samples were authentic with respect to honey production and wereobtained from C3 plants, while the values of δ13C of protein isolated from the honeydew honey couldbe a good indicator of botanical origin. Quercus spp. samples, Quercus frainetto and Quercus ilex,showed specific chemical composition.",
publisher = "Универзитет у Београду, Хемијски факултет",
journal = "Универзитет у Београду",
title = "Korelacija fizičko-hemijskih parametara i fitohemijskog profila medljikovaca sa njihovim biljnim poreklom"
}
Vasić, V. (2020). Korelacija fizičko-hemijskih parametara i fitohemijskog profila medljikovaca sa njihovim biljnim poreklom.
Универзитет у Београду
Универзитет у Београду, Хемијски факултет..
Vasić V. Korelacija fizičko-hemijskih parametara i fitohemijskog profila medljikovaca sa njihovim biljnim poreklom. Универзитет у Београду. 2020;
Vasić Vesna, "Korelacija fizičko-hemijskih parametara i fitohemijskog profila medljikovaca sa njihovim biljnim poreklom" Универзитет у Београду (2020)