TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Arsić, Biljana
AU  - Radovanovic, Vladimir
AU  - Jovančićević, Branimir
AU  - Nikolić, Vesna
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2377
AB  - Fifteen commercial wines produced from international and autochthonic varieties of Vitis vinifera L. cultivation of different Balkan winegrowing subregions were studied for their antimicrobial activity against six Gram-positive (Clostridium perfringens, Bacillus subtilis, Staphylococcus aureus, Listeria inocua, Sarcina lutea and Micrococcus flavus) and six Gram-negative (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Shigella sonnei, Klebsiella pneumonia and Proteus vulgaris) bacteria. The concentrations and types of phenolic compounds responsible for antibacterial activity in wines were investigated by HPLC and spectroscopic methods. The correlation between amounts of phenolics and antibacterial activities of investigated wines were studied by application of statistical (PCA, factor and cluster) analyses. This study gives the possibility to predict the biological quality of the wine from the same cluster towards bacteria without "wet'' analysis. Obtained results can to be useful both to wine producers for the formation of market price of wine, and to wine consumers in choosing quality red wine with high content of polyphenols.
PB  - Springer, New York
T2  - World Journal of Microbiology and Biotechnology
T1  - Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties
VL  - 33
IS  - 1
DO  - 10.1007/s11274-016-2183-4
ER  - 

@article{
author = "Radovanović, Aleksandra and Arsić, Biljana and Radovanovic, Vladimir and Jovančićević, Branimir and Nikolić, Vesna",
year = "2017",
abstract = "Fifteen commercial wines produced from international and autochthonic varieties of Vitis vinifera L. cultivation of different Balkan winegrowing subregions were studied for their antimicrobial activity against six Gram-positive (Clostridium perfringens, Bacillus subtilis, Staphylococcus aureus, Listeria inocua, Sarcina lutea and Micrococcus flavus) and six Gram-negative (Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis, Shigella sonnei, Klebsiella pneumonia and Proteus vulgaris) bacteria. The concentrations and types of phenolic compounds responsible for antibacterial activity in wines were investigated by HPLC and spectroscopic methods. The correlation between amounts of phenolics and antibacterial activities of investigated wines were studied by application of statistical (PCA, factor and cluster) analyses. This study gives the possibility to predict the biological quality of the wine from the same cluster towards bacteria without "wet'' analysis. Obtained results can to be useful both to wine producers for the formation of market price of wine, and to wine consumers in choosing quality red wine with high content of polyphenols.",
publisher = "Springer, New York",
journal = "World Journal of Microbiology and Biotechnology",
title = "Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties",
volume = "33",
number = "1",
doi = "10.1007/s11274-016-2183-4"
}

Radovanović, A., Arsić, B., Radovanovic, V., Jovančićević, B.,& Nikolić, V.. (2017). Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties. in World Journal of Microbiology and Biotechnology
Springer, New York., 33(1).
https://doi.org/10.1007/s11274-016-2183-4

Radovanović A, Arsić B, Radovanovic V, Jovančićević B, Nikolić V. Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties. in World Journal of Microbiology and Biotechnology. 2017;33(1).
doi:10.1007/s11274-016-2183-4 .

Radovanović, Aleksandra, Arsić, Biljana, Radovanovic, Vladimir, Jovančićević, Branimir, Nikolić, Vesna, "Broad-spectrum of antimicrobial properties of commercial wines from different Vitis vinifera L. varieties" in World Journal of Microbiology and Biotechnology, 33, no. 1 (2017),
https://doi.org/10.1007/s11274-016-2183-4 . .

TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Arsić, Biljana
AU  - Radovanović, Blaga
AU  - Gojković-Bukarica, Ljiliana
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3358
AB  - Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds
VL  - 49
SP  - 42
EP  - 48
DO  - 10.1016/j.jfca.2016.04.001
ER  - 

@article{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Arsić, Biljana and Radovanović, Blaga and Gojković-Bukarica, Ljiliana",
year = "2016",
abstract = "Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds",
volume = "49",
pages = "42-48",
doi = "10.1016/j.jfca.2016.04.001"
}

Radovanović, A., Jovančićević, B., Arsić, B., Radovanović, B.,& Gojković-Bukarica, L.. (2016). Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 49, 42-48.
https://doi.org/10.1016/j.jfca.2016.04.001

Radovanović A, Jovančićević B, Arsić B, Radovanović B, Gojković-Bukarica L. Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds. in Journal of Food Composition and Analysis. 2016;49:42-48.
doi:10.1016/j.jfca.2016.04.001 .

Radovanović, Aleksandra, Jovančićević, Branimir, Arsić, Biljana, Radovanović, Blaga, Gojković-Bukarica, Ljiliana, "Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds" in Journal of Food Composition and Analysis, 49 (2016):42-48,
https://doi.org/10.1016/j.jfca.2016.04.001 . .

TY  - DATA
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Arsić, Biljana
AU  - Radovanović, Blaga
AU  - Gojković-Bukarica, Ljiliana
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3359
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Supplementary material for the article: Radovanovic, A.; Jovancicevic, B.; Arsic, B.; Radovanovic, B.; Bukarica, L. G. Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines from the Balkan Region Based on Individual Phenolic Compounds. Journal of Food Composition and Analysis 2016, 49, 42–48. https://doi.org/10.1016/j.jfca.2016.04.001
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3359
ER  - 

@misc{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Arsić, Biljana and Radovanović, Blaga and Gojković-Bukarica, Ljiliana",
year = "2016",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Supplementary material for the article: Radovanovic, A.; Jovancicevic, B.; Arsic, B.; Radovanovic, B.; Bukarica, L. G. Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines from the Balkan Region Based on Individual Phenolic Compounds. Journal of Food Composition and Analysis 2016, 49, 42–48. https://doi.org/10.1016/j.jfca.2016.04.001",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3359"
}

Radovanović, A., Jovančićević, B., Arsić, B., Radovanović, B.,& Gojković-Bukarica, L.. (2016). Supplementary material for the article: Radovanovic, A.; Jovancicevic, B.; Arsic, B.; Radovanovic, B.; Bukarica, L. G. Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines from the Balkan Region Based on Individual Phenolic Compounds. Journal of Food Composition and Analysis 2016, 49, 42–48. https://doi.org/10.1016/j.jfca.2016.04.001. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego..
https://hdl.handle.net/21.15107/rcub_cherry_3359

Radovanović A, Jovančićević B, Arsić B, Radovanović B, Gojković-Bukarica L. Supplementary material for the article: Radovanovic, A.; Jovancicevic, B.; Arsic, B.; Radovanovic, B.; Bukarica, L. G. Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines from the Balkan Region Based on Individual Phenolic Compounds. Journal of Food Composition and Analysis 2016, 49, 42–48. https://doi.org/10.1016/j.jfca.2016.04.001. in Journal of Food Composition and Analysis. 2016;.
https://hdl.handle.net/21.15107/rcub_cherry_3359 .

Radovanović, Aleksandra, Jovančićević, Branimir, Arsić, Biljana, Radovanović, Blaga, Gojković-Bukarica, Ljiliana, "Supplementary material for the article: Radovanovic, A.; Jovancicevic, B.; Arsic, B.; Radovanovic, B.; Bukarica, L. G. Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines from the Balkan Region Based on Individual Phenolic Compounds. Journal of Food Composition and Analysis 2016, 49, 42–48. https://doi.org/10.1016/j.jfca.2016.04.001" in Journal of Food Composition and Analysis (2016),
https://hdl.handle.net/21.15107/rcub_cherry_3359 .

TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Arsić, Biljana
AU  - Radovanović, Blaga
AU  - Gojković-Bukarica, Ljiliana
PY  - 2016
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2262
AB  - Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds
VL  - 49
SP  - 42
EP  - 48
DO  - 10.1016/j.jfca.2016.04.001
ER  - 

@article{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Arsić, Biljana and Radovanović, Blaga and Gojković-Bukarica, Ljiliana",
year = "2016",
abstract = "Phenolic compounds in sixteen Cabernet Sauvignon wines from different wine-growing sub-regions in the Balkan region were investigated using HPLC with DAD and fluorescence detector and spectroscopic analysis, as well as statistical PC/F and cluster analysis. The HPLC analysis of investigated red wines showed that the content of total hydroxybenzoic acids, detected at 280 nm, was the highest in wines from Tikves wine-growing subregion, Macedonia (127-140 mg L-1). Total hydroxycinnamic acids, detected at 320 nm, were the highest in wines from Zupa wine-growing subregion, Serbia (43-45 mg L-1). The concentration of total flavonoids (flavan-3-ols, flavonols, flavons and flavanon), detected at 280, 360 and 322/275 nm, respectively, was the highest in wine from Katarzyna Estate wine-growing subregion, Bulgaria (167 mg L-1). Finally, the concentration of total anthocyanins, detected at 520 nm, was the highest in wine from Sumadija wine-growing subregion, Serbia (1463 mg L-1). The results of PCA and cluster analysis together confirmed that the content of phenolic compounds in Cabernet Sauvignon wines depends on agro-climatic factors, oenological practice in different wineries and the growing season in the Balkan region that were investigated. The areas in the Balkan region in this study with similar agro-climatic characteristics showed shorter clustering distance, indicating similar phenol profiling in the red wines tested. (C) 2016 Elsevier Inc. All rights reserved.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds",
volume = "49",
pages = "42-48",
doi = "10.1016/j.jfca.2016.04.001"
}

Radovanović, A., Jovančićević, B., Arsić, B., Radovanović, B.,& Gojković-Bukarica, L.. (2016). Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 49, 42-48.
https://doi.org/10.1016/j.jfca.2016.04.001

Radovanović A, Jovančićević B, Arsić B, Radovanović B, Gojković-Bukarica L. Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds. in Journal of Food Composition and Analysis. 2016;49:42-48.
doi:10.1016/j.jfca.2016.04.001 .

Radovanović, Aleksandra, Jovančićević, Branimir, Arsić, Biljana, Radovanović, Blaga, Gojković-Bukarica, Ljiliana, "Application of non-supervised pattern recognition techniques to classify Cabernet Sauvignon wines from the Balkan region based on individual phenolic compounds" in Journal of Food Composition and Analysis, 49 (2016):42-48,
https://doi.org/10.1016/j.jfca.2016.04.001 . .

TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Radovanović, Blaga
AU  - Mihajilov-Krstev, Tatjana
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1822
AB  - Purpose: The aim of this study was to assess potential antimicrobial effectiveness of selected red wines from Balkan region, made from autochthonic Vranac V. vinifera L. grape variety. Methods: The antimicrobial activity of Vranac wines against Gram-positive: C. perfringens, B. subtillis, S. aureus, L. inocua, S. Lutea, and M. flavus and Gram-negative: E. coli, P. aeruginosa, S. enteritidis, S. sonnei, K. pneumonia and P. vulgaris bacteria stains were studied using the agar well diffusion and micro-well dilution methods. The concentrations of the wine phenolic compounds: gallic acid, caffeic acid, (+)-catechin, resveratrol, quercetin, quercetin-3-glucoside and malvidin-3-glucoside were determined using HPLC analysis. Results: There was excellent correlation between the contents of gallic acid, caffeic acid, resveratrol, quercetin, quercetin-3-glucoside and malvidine-3-glucoside and the antimicrobial activity of the wines against Gram-positive - C. perfringens and M. flavus (from 0.936 to 0.999) and against Gram-negative bacteria stains - E. coli, P. aeruginosa, S. enteritidis, S. sonnei and P. vulgaris (from 0.904 to 0.999). Furthermore, the content of (+)-catechin has good correlation with the antimicrobial activity of the wines only against L. inocua and P. vulgaris with correlation coefficient of 0.996 and 0.999, respectively. All selected wine phenolic compounds, however, did not show correlation with antimicrobial activity against K. pneumonia strain. Conclusion: The antimicrobial activity of selected Vranac wines indicates that some of the wine's phenolic constituents have the potential to inhibit the growth of certain bacterial strains.
PB  - Pharmacotherapy Group, Benin City
T2  - Tropical Journal of Pharmaceutical Research
T1  - Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains
VL  - 13
IS  - 5
SP  - 819
EP  - 824
DO  - 10.4314/tjpr.v13i5.24
ER  - 

@article{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Radovanović, Blaga and Mihajilov-Krstev, Tatjana",
year = "2014",
abstract = "Purpose: The aim of this study was to assess potential antimicrobial effectiveness of selected red wines from Balkan region, made from autochthonic Vranac V. vinifera L. grape variety. Methods: The antimicrobial activity of Vranac wines against Gram-positive: C. perfringens, B. subtillis, S. aureus, L. inocua, S. Lutea, and M. flavus and Gram-negative: E. coli, P. aeruginosa, S. enteritidis, S. sonnei, K. pneumonia and P. vulgaris bacteria stains were studied using the agar well diffusion and micro-well dilution methods. The concentrations of the wine phenolic compounds: gallic acid, caffeic acid, (+)-catechin, resveratrol, quercetin, quercetin-3-glucoside and malvidin-3-glucoside were determined using HPLC analysis. Results: There was excellent correlation between the contents of gallic acid, caffeic acid, resveratrol, quercetin, quercetin-3-glucoside and malvidine-3-glucoside and the antimicrobial activity of the wines against Gram-positive - C. perfringens and M. flavus (from 0.936 to 0.999) and against Gram-negative bacteria stains - E. coli, P. aeruginosa, S. enteritidis, S. sonnei and P. vulgaris (from 0.904 to 0.999). Furthermore, the content of (+)-catechin has good correlation with the antimicrobial activity of the wines only against L. inocua and P. vulgaris with correlation coefficient of 0.996 and 0.999, respectively. All selected wine phenolic compounds, however, did not show correlation with antimicrobial activity against K. pneumonia strain. Conclusion: The antimicrobial activity of selected Vranac wines indicates that some of the wine's phenolic constituents have the potential to inhibit the growth of certain bacterial strains.",
publisher = "Pharmacotherapy Group, Benin City",
journal = "Tropical Journal of Pharmaceutical Research",
title = "Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains",
volume = "13",
number = "5",
pages = "819-824",
doi = "10.4314/tjpr.v13i5.24"
}

Radovanović, A., Jovančićević, B., Radovanović, B.,& Mihajilov-Krstev, T.. (2014). Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains. in Tropical Journal of Pharmaceutical Research
Pharmacotherapy Group, Benin City., 13(5), 819-824.
https://doi.org/10.4314/tjpr.v13i5.24

Radovanović A, Jovančićević B, Radovanović B, Mihajilov-Krstev T. Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains. in Tropical Journal of Pharmaceutical Research. 2014;13(5):819-824.
doi:10.4314/tjpr.v13i5.24 .

Radovanović, Aleksandra, Jovančićević, Branimir, Radovanović, Blaga, Mihajilov-Krstev, Tatjana, "Antimicrobial Effectiveness of Selected Vranac Wines Against Six Gram-Positive and Six Gram-Negative Bacterial Strains" in Tropical Journal of Pharmaceutical Research, 13, no. 5 (2014):819-824,
https://doi.org/10.4314/tjpr.v13i5.24 . .

TY  - JOUR
AU  - Radovanović, Aleksandra
AU  - Jovančićević, Branimir
AU  - Radovanović, Blaga
AU  - Mihajilov-Krstev, Tatjana
AU  - Zvezdanovic, Jelena B.
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1307
AB  - BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). The red wines, gallic acid, (+)-catechin and quercetin were screened in vitro for antimicrobial activity against Gram-positive and Gram-negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin-3-glucoside (R2 = 0.9463) and quercetin (R2 = 0.9337) and DPPH-scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)-catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram-positive and S. enteritidis and P. aeruginosa Gram-negative strains. CONCLUSION: The results show that quercetin-3-glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright (C) 2012 Society of Chemical Industry
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties
VL  - 92
IS  - 10
SP  - 2154
EP  - 2161
DO  - 10.1002/jsfa.5601
ER  - 

@article{
author = "Radovanović, Aleksandra and Jovančićević, Branimir and Radovanović, Blaga and Mihajilov-Krstev, Tatjana and Zvezdanovic, Jelena B.",
year = "2012",
abstract = "BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2'-diphenyl-1-picrylhydrazyl free radical (DPPH). The red wines, gallic acid, (+)-catechin and quercetin were screened in vitro for antimicrobial activity against Gram-positive and Gram-negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin-3-glucoside (R2 = 0.9463) and quercetin (R2 = 0.9337) and DPPH-scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)-catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram-positive and S. enteritidis and P. aeruginosa Gram-negative strains. CONCLUSION: The results show that quercetin-3-glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright (C) 2012 Society of Chemical Industry",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties",
volume = "92",
number = "10",
pages = "2154-2161",
doi = "10.1002/jsfa.5601"
}

Radovanović, A., Jovančićević, B., Radovanović, B., Mihajilov-Krstev, T.,& Zvezdanovic, J. B.. (2012). Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 92(10), 2154-2161.
https://doi.org/10.1002/jsfa.5601

Radovanović A, Jovančićević B, Radovanović B, Mihajilov-Krstev T, Zvezdanovic JB. Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties. in Journal of the Science of Food and Agriculture. 2012;92(10):2154-2161.
doi:10.1002/jsfa.5601 .

Radovanović, Aleksandra, Jovančićević, Branimir, Radovanović, Blaga, Mihajilov-Krstev, Tatjana, Zvezdanovic, Jelena B., "Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties" in Journal of the Science of Food and Agriculture, 92, no. 10 (2012):2154-2161,
https://doi.org/10.1002/jsfa.5601 . .