TY  - JOUR
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Sredojević, Milica
AU  - Relić, Dubravka
AU  - Fotirić-Akšić, Milica M.
AU  - Roglić, Goran
AU  - Natić, Maja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4105
AB  - This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage: mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.
PB  - Elsevier
T2  - Food Chemistry
T2  - Food ChemistryFood Chemistry
T1  - Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage
VL  - 338
SP  - 127804
DO  - 10.1016/j.foodchem.2020.127804
ER  - 

@article{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Sredojević, Milica and Relić, Dubravka and Fotirić-Akšić, Milica M. and Roglić, Goran and Natić, Maja",
year = "2021",
abstract = "This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage: mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.",
publisher = "Elsevier",
journal = "Food Chemistry, Food ChemistryFood Chemistry",
title = "Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage",
volume = "338",
pages = "127804",
doi = "10.1016/j.foodchem.2020.127804"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Sredojević, M., Relić, D., Fotirić-Akšić, M. M., Roglić, G.,& Natić, M.. (2021). Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage. in Food Chemistry
Elsevier., 338, 127804.
https://doi.org/10.1016/j.foodchem.2020.127804

Smailagić A, Dabić Zagorac D, Veljović S, Sredojević M, Relić D, Fotirić-Akšić MM, Roglić G, Natić M. Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage. in Food Chemistry. 2021;338:127804.
doi:10.1016/j.foodchem.2020.127804 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Sredojević, Milica, Relić, Dubravka, Fotirić-Akšić, Milica M., Roglić, Goran, Natić, Maja, "Release of wood extractable elements in experimental spirit model: Health risk assessment of the wood species generated in Balkan cooperage" in Food Chemistry, 338 (2021):127804,
https://doi.org/10.1016/j.foodchem.2020.127804 . .

TY  - DATA
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Sredojević, Milica
AU  - Relić, Dubravka
AU  - Fotirić-Akšić, Milica M.
AU  - Roglić, Goran
AU  - Natić, Maja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4106
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Smailagić, A.; Dabić Zagorac, D.; Veljović, S.; Sredojević, M.; Relić, D.; Fotirić Akšić, M.; Roglić, G.; Natić, M. Release of Wood Extractable Elements in Experimental Spirit Model: Health Risk Assessment of the Wood Species Generated in Balkan Cooperage. Food Chemistry 2021, 338, 127804. https://doi.org/10.1016/j.foodchem.2020.127804
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4106
ER  - 

@misc{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Sredojević, Milica and Relić, Dubravka and Fotirić-Akšić, Milica M. and Roglić, Goran and Natić, Maja",
year = "2021",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Smailagić, A.; Dabić Zagorac, D.; Veljović, S.; Sredojević, M.; Relić, D.; Fotirić Akšić, M.; Roglić, G.; Natić, M. Release of Wood Extractable Elements in Experimental Spirit Model: Health Risk Assessment of the Wood Species Generated in Balkan Cooperage. Food Chemistry 2021, 338, 127804. https://doi.org/10.1016/j.foodchem.2020.127804",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4106"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Sredojević, M., Relić, D., Fotirić-Akšić, M. M., Roglić, G.,& Natić, M.. (2021). Supplementary data for the article: Smailagić, A.; Dabić Zagorac, D.; Veljović, S.; Sredojević, M.; Relić, D.; Fotirić Akšić, M.; Roglić, G.; Natić, M. Release of Wood Extractable Elements in Experimental Spirit Model: Health Risk Assessment of the Wood Species Generated in Balkan Cooperage. Food Chemistry 2021, 338, 127804. https://doi.org/10.1016/j.foodchem.2020.127804. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4106

Smailagić A, Dabić Zagorac D, Veljović S, Sredojević M, Relić D, Fotirić-Akšić MM, Roglić G, Natić M. Supplementary data for the article: Smailagić, A.; Dabić Zagorac, D.; Veljović, S.; Sredojević, M.; Relić, D.; Fotirić Akšić, M.; Roglić, G.; Natić, M. Release of Wood Extractable Elements in Experimental Spirit Model: Health Risk Assessment of the Wood Species Generated in Balkan Cooperage. Food Chemistry 2021, 338, 127804. https://doi.org/10.1016/j.foodchem.2020.127804. in Food Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4106 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Sredojević, Milica, Relić, Dubravka, Fotirić-Akšić, Milica M., Roglić, Goran, Natić, Maja, "Supplementary data for the article: Smailagić, A.; Dabić Zagorac, D.; Veljović, S.; Sredojević, M.; Relić, D.; Fotirić Akšić, M.; Roglić, G.; Natić, M. Release of Wood Extractable Elements in Experimental Spirit Model: Health Risk Assessment of the Wood Species Generated in Balkan Cooperage. Food Chemistry 2021, 338, 127804. https://doi.org/10.1016/j.foodchem.2020.127804" in Food Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4106 .

TY  - DATA
AU  - Smailagić, Anita
AU  - Stanković, Dalibor
AU  - Vranješ-Đurić, Sanja
AU  - Veljović, Sonja
AU  - Dabić Zagorac, Dragana
AU  - Manojlović, Dragan D.
AU  - Natić, Maja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4456
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4456
ER  - 

@misc{
author = "Smailagić, Anita and Stanković, Dalibor and Vranješ-Đurić, Sanja and Veljović, Sonja and Dabić Zagorac, Dragana and Manojlović, Dragan D. and Natić, Maja",
year = "2021",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4456"
}

Smailagić, A., Stanković, D., Vranješ-Đurić, S., Veljović, S., Dabić Zagorac, D., Manojlović, D. D.,& Natić, M.. (2021). Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4456

Smailagić A, Stanković D, Vranješ-Đurić S, Veljović S, Dabić Zagorac D, Manojlović DD, Natić M. Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.. in Food Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4456 .

Smailagić, Anita, Stanković, Dalibor, Vranješ-Đurić, Sanja, Veljović, Sonja, Dabić Zagorac, Dragana, Manojlović, Dragan D., Natić, Maja, "Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896." in Food Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4456 .

TY  - DATA
AU  - Čolić, Slavica D.
AU  - Bakić, Ivana V.
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Smailagić, Anita
AU  - Pergal, Marija V.
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Rabrenović, Biljana B.
AU  - Fotirić-Akšić, Milica M.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4082
PB  - Elsevier
T2  - Scientia Horticulturae
T1  - Supplementary data for the article: Čolić, S. D.; Bakić, I. V.; Dabić Zagorac, D. Č.; Natić, M. M.; Smailagić, A. T.; Pergal, M. V.; Pešić, M. B.; Milinčić, D. D.; Rabrenović, B. B.; Fotirić Akšić, M. M. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae 2021, 275, 109705. https://doi.org/10.1016/j.scienta.2020.109705
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4082
ER  - 

@misc{
author = "Čolić, Slavica D. and Bakić, Ivana V. and Dabić Zagorac, Dragana and Natić, Maja and Smailagić, Anita and Pergal, Marija V. and Pešić, Mirjana B. and Milinčić, Danijel D. and Rabrenović, Biljana B. and Fotirić-Akšić, Milica M.",
year = "2021",
publisher = "Elsevier",
journal = "Scientia Horticulturae",
title = "Supplementary data for the article: Čolić, S. D.; Bakić, I. V.; Dabić Zagorac, D. Č.; Natić, M. M.; Smailagić, A. T.; Pergal, M. V.; Pešić, M. B.; Milinčić, D. D.; Rabrenović, B. B.; Fotirić Akšić, M. M. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae 2021, 275, 109705. https://doi.org/10.1016/j.scienta.2020.109705",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4082"
}

Čolić, S. D., Bakić, I. V., Dabić Zagorac, D., Natić, M., Smailagić, A., Pergal, M. V., Pešić, M. B., Milinčić, D. D., Rabrenović, B. B.,& Fotirić-Akšić, M. M.. (2021). Supplementary data for the article: Čolić, S. D.; Bakić, I. V.; Dabić Zagorac, D. Č.; Natić, M. M.; Smailagić, A. T.; Pergal, M. V.; Pešić, M. B.; Milinčić, D. D.; Rabrenović, B. B.; Fotirić Akšić, M. M. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae 2021, 275, 109705. https://doi.org/10.1016/j.scienta.2020.109705. in Scientia Horticulturae
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4082

Čolić SD, Bakić IV, Dabić Zagorac D, Natić M, Smailagić A, Pergal MV, Pešić MB, Milinčić DD, Rabrenović BB, Fotirić-Akšić MM. Supplementary data for the article: Čolić, S. D.; Bakić, I. V.; Dabić Zagorac, D. Č.; Natić, M. M.; Smailagić, A. T.; Pergal, M. V.; Pešić, M. B.; Milinčić, D. D.; Rabrenović, B. B.; Fotirić Akšić, M. M. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae 2021, 275, 109705. https://doi.org/10.1016/j.scienta.2020.109705. in Scientia Horticulturae. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4082 .

Čolić, Slavica D., Bakić, Ivana V., Dabić Zagorac, Dragana, Natić, Maja, Smailagić, Anita, Pergal, Marija V., Pešić, Mirjana B., Milinčić, Danijel D., Rabrenović, Biljana B., Fotirić-Akšić, Milica M., "Supplementary data for the article: Čolić, S. D.; Bakić, I. V.; Dabić Zagorac, D. Č.; Natić, M. M.; Smailagić, A. T.; Pergal, M. V.; Pešić, M. B.; Milinčić, D. D.; Rabrenović, B. B.; Fotirić Akšić, M. M. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. Scientia Horticulturae 2021, 275, 109705. https://doi.org/10.1016/j.scienta.2020.109705" in Scientia Horticulturae (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4082 .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Stanković, Dalibor
AU  - Vranješ-Đurić, Sanja
AU  - Veljović, Sonja
AU  - Dabić Zagorac, Dragana
AU  - Manojlović, Dragan D.
AU  - Natić, Maja
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4455
AB  - Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd
PB  - Elsevier
T2  - Food Chemistry
T2  - Food Chemistry
T2  - Food Chemistry
T1  - Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
VL  - 346
DO  - 10.1016/j.foodchem.2020.128896
ER  - 

@article{
author = "Smailagić, Anita and Stanković, Dalibor and Vranješ-Đurić, Sanja and Veljović, Sonja and Dabić Zagorac, Dragana and Manojlović, Dragan D. and Natić, Maja",
year = "2021",
abstract = "Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd",
publisher = "Elsevier",
journal = "Food Chemistry, Food Chemistry, Food Chemistry",
title = "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage",
volume = "346",
doi = "10.1016/j.foodchem.2020.128896"
}

Smailagić, A., Stanković, D., Vranješ-Đurić, S., Veljović, S., Dabić Zagorac, D., Manojlović, D. D.,& Natić, M.. (2021). Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry
Elsevier., 346.
https://doi.org/10.1016/j.foodchem.2020.128896

Smailagić A, Stanković D, Vranješ-Đurić S, Veljović S, Dabić Zagorac D, Manojlović DD, Natić M. Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry. 2021;346.
doi:10.1016/j.foodchem.2020.128896 .

Smailagić, Anita, Stanković, Dalibor, Vranješ-Đurić, Sanja, Veljović, Sonja, Dabić Zagorac, Dragana, Manojlović, Dragan D., Natić, Maja, "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage" in Food Chemistry, 346 (2021),
https://doi.org/10.1016/j.foodchem.2020.128896 . .

TY  - JOUR
AU  - Čolić, Slavica D.
AU  - Bakić, Ivana V.
AU  - Dabić Zagorac, Dragana
AU  - Natić, Maja
AU  - Smailagić, Anita
AU  - Pergal, Marija V.
AU  - Pešić, Mirjana B.
AU  - Milinčić, Danijel D.
AU  - Rabrenović, Biljana B.
AU  - Fotirić-Akšić, Milica M.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4081
AB  - The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.
PB  - Elsevier
T2  - Scientia Horticulturae
T1  - Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition
VL  - 275
SP  - 109705
DO  - 10.1016/j.scienta.2020.109705
ER  - 

@article{
author = "Čolić, Slavica D. and Bakić, Ivana V. and Dabić Zagorac, Dragana and Natić, Maja and Smailagić, Anita and Pergal, Marija V. and Pešić, Mirjana B. and Milinčić, Danijel D. and Rabrenović, Biljana B. and Fotirić-Akšić, Milica M.",
year = "2021",
abstract = "The study was designed to investigate chemical composition and kernel quality of almond cultivars ‘Troito’, ‘Marcona’ and ‘Texas’ grafted on Myrobalan plum seedlings and ‘GF 677’ rootstock under drought stress. Oil content varied from 53.34% (‘Marcona’) to 58.11% (‘Texas’), and protein content was in a range from 17.36% (‘Texas’) to 23.02% (‘Troito’). ‘GF 677’ contributed to a higher content of oleic and lower content of linoleic acid during favourable conditions but had the opposite trend during drought. Regarding flavanols, the most abundant in all three cultivars was epigalocatechin, followed by catechin. From the results it is concluded that scions on ‘GF 677’ were better adapted to water stress conditions in comparison with Myrobalan plum seedlings as they had significantly higher kernel weight, kernel ratio, and yield per tree. Also, kernel quality attributes, contents of proteins, oleic acid, and oleic acid/linoleic acid ratio were higher, while the content of amandin decreased. Furthermore, an increase of flavanols (especially epigallocatechin gallate) on ‘GF 677’ could have led to the enhancement of drought tolerance. Besides the fact that water deficit decreased the majority of chemical components in almond kernels, the grafting combination ‘Texas’/’GF 677’ can be grown in drought conditions without significant loss of kernel quality.",
publisher = "Elsevier",
journal = "Scientia Horticulturae",
title = "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition",
volume = "275",
pages = "109705",
doi = "10.1016/j.scienta.2020.109705"
}

Čolić, S. D., Bakić, I. V., Dabić Zagorac, D., Natić, M., Smailagić, A., Pergal, M. V., Pešić, M. B., Milinčić, D. D., Rabrenović, B. B.,& Fotirić-Akšić, M. M.. (2021). Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. in Scientia Horticulturae
Elsevier., 275, 109705.
https://doi.org/10.1016/j.scienta.2020.109705

Čolić SD, Bakić IV, Dabić Zagorac D, Natić M, Smailagić A, Pergal MV, Pešić MB, Milinčić DD, Rabrenović BB, Fotirić-Akšić MM. Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition. in Scientia Horticulturae. 2021;275:109705.
doi:10.1016/j.scienta.2020.109705 .

Čolić, Slavica D., Bakić, Ivana V., Dabić Zagorac, Dragana, Natić, Maja, Smailagić, Anita, Pergal, Marija V., Pešić, Mirjana B., Milinčić, Danijel D., Rabrenović, Biljana B., Fotirić-Akšić, Milica M., "Chemical Fingerprint and Kernel Quality Assessment in Different Grafting Combinations of Almond Under Stress Condition" in Scientia Horticulturae, 275 (2021):109705,
https://doi.org/10.1016/j.scienta.2020.109705 . .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Šolević-Knudsen, Tatjana
AU  - Natić, Maja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5299
AB  - The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.
The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.
The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.
C3  - FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia
T1  - Volatile profiles of seasoned staves used in Balkan cooperage
SP  - 39
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5299
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Šolević-Knudsen, Tatjana and Natić, Maja",
year = "2021",
abstract = "The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.
The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.
The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.",
journal = "FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia",
title = "Volatile profiles of seasoned staves used in Balkan cooperage",
pages = "39-39",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5299"
}

Smailagić, A., Veljović, S., Šolević-Knudsen, T.,& Natić, M.. (2021). Volatile profiles of seasoned staves used in Balkan cooperage. in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia, 39-39.
https://hdl.handle.net/21.15107/rcub_cherry_5299

Smailagić A, Veljović S, Šolević-Knudsen T, Natić M. Volatile profiles of seasoned staves used in Balkan cooperage. in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia. 2021;:39-39.
https://hdl.handle.net/21.15107/rcub_cherry_5299 .

Smailagić, Anita, Veljović, Sonja, Šolević-Knudsen, Tatjana, Natić, Maja, "Volatile profiles of seasoned staves used in Balkan cooperage" in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia (2021):39-39,
https://hdl.handle.net/21.15107/rcub_cherry_5299 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Šolević-Knudsen, Tatjana
AU  - Natić, Maja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5301
AB  - The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.
C3  - FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia
T1  - Volatile profiles of seasoned staves used in Balkan cooperage
SP  - 39
EP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5301
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Šolević-Knudsen, Tatjana and Natić, Maja",
year = "2021",
abstract = "The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.",
journal = "FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia",
title = "Volatile profiles of seasoned staves used in Balkan cooperage",
pages = "39-39",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5301"
}

Smailagić, A., Veljović, S., Šolević-Knudsen, T.,& Natić, M.. (2021). Volatile profiles of seasoned staves used in Balkan cooperage. in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia, 39-39.
https://hdl.handle.net/21.15107/rcub_cherry_5301

Smailagić A, Veljović S, Šolević-Knudsen T, Natić M. Volatile profiles of seasoned staves used in Balkan cooperage. in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia. 2021;:39-39.
https://hdl.handle.net/21.15107/rcub_cherry_5301 .

Smailagić, Anita, Veljović, Sonja, Šolević-Knudsen, Tatjana, Natić, Maja, "Volatile profiles of seasoned staves used in Balkan cooperage" in FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia (2021):39-39,
https://hdl.handle.net/21.15107/rcub_cherry_5301 .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Pavlović, Tamara
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Fotirić-Akšić, Milica M.
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5293
AB  - The main focus of this study is to assess radical scavenging and antimicrobial activities of the 11 wood extracts: oak (Quercus petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.), mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium L.). High-performance thin-layer chromatography (HPTLC) provided initial phenolic screening and revealed di erent chemical patterns among investigated wood extracts. To identify individual compounds with radical scavenging activity DPPH-HPTLC, assay was applied. Gallic acid, ferulic and/or ca eic acids were identified as the compounds with the highest contribution of total radical scavenging activity. Principal component analysis was applied on the data set obtained from HPTLC chromatogram to classify samples based on chemical fingerprints: Quercus spp. formed separate clusters from the other wood samples. The wood extracts were evaluated for their antimicrobial activity against eight representative human and opportunistic pathogens. The lowest minimum inhibitory concentration (MIC) was recorded against Staphylococcus aureus for black locust, cherry and mulberry wood extracts. This work provided simple, low-cost and high-throughput screening of phenolic compounds and assessments of the radical scavenging properties of selected individual metabolites from natural matrix that contributed to scavenge free radicals.
PB  - MDPI
T2  - Foods
T1  - Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts
VL  - 9
IS  - 3
SP  - 319
DO  - 10.3390/foods9030319
ER  - 

@article{
author = "Smailagić, Anita and Ristivojević, Petar and Dimkić, Ivica and Pavlović, Tamara and Dabić Zagorac, Dragana and Veljović, Sonja and Fotirić-Akšić, Milica M. and Meland, Mekjell and Natić, Maja",
year = "2020",
abstract = "The main focus of this study is to assess radical scavenging and antimicrobial activities of the 11 wood extracts: oak (Quercus petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.), mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium L.). High-performance thin-layer chromatography (HPTLC) provided initial phenolic screening and revealed di erent chemical patterns among investigated wood extracts. To identify individual compounds with radical scavenging activity DPPH-HPTLC, assay was applied. Gallic acid, ferulic and/or ca eic acids were identified as the compounds with the highest contribution of total radical scavenging activity. Principal component analysis was applied on the data set obtained from HPTLC chromatogram to classify samples based on chemical fingerprints: Quercus spp. formed separate clusters from the other wood samples. The wood extracts were evaluated for their antimicrobial activity against eight representative human and opportunistic pathogens. The lowest minimum inhibitory concentration (MIC) was recorded against Staphylococcus aureus for black locust, cherry and mulberry wood extracts. This work provided simple, low-cost and high-throughput screening of phenolic compounds and assessments of the radical scavenging properties of selected individual metabolites from natural matrix that contributed to scavenge free radicals.",
publisher = "MDPI",
journal = "Foods",
title = "Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts",
volume = "9",
number = "3",
pages = "319",
doi = "10.3390/foods9030319"
}

Smailagić, A., Ristivojević, P., Dimkić, I., Pavlović, T., Dabić Zagorac, D., Veljović, S., Fotirić-Akšić, M. M., Meland, M.,& Natić, M.. (2020). Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts. in Foods
MDPI., 9(3), 319.
https://doi.org/10.3390/foods9030319

Smailagić A, Ristivojević P, Dimkić I, Pavlović T, Dabić Zagorac D, Veljović S, Fotirić-Akšić MM, Meland M, Natić M. Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts. in Foods. 2020;9(3):319.
doi:10.3390/foods9030319 .

Smailagić, Anita, Ristivojević, Petar, Dimkić, Ivica, Pavlović, Tamara, Dabić Zagorac, Dragana, Veljović, Sonja, Fotirić-Akšić, Milica M., Meland, Mekjell, Natić, Maja, "Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts" in Foods, 9, no. 3 (2020):319,
https://doi.org/10.3390/foods9030319 . .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Stanković, Dalibor
AU  - Natić, Maja
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5295
AB  - The ageing process of alcoholic beverages in presence of wood is a
significant label of their quality, in which important changes in aroma, color,
taste and astringency occur due to the interaction between compounds
present in the wood and beverages. In Balkan countries, several wood
species such as oak, cherry, black locust, and mulberry can be used in that
process.
Cyclic voltammetry is simple, rapid and inexpensive method that could be
used for measurement of antioxidant capacity. To our knowledge, cyclic
voltammetry has not been implemented in characterization of wood
extracts before. Therefore, the aim of our work was to characterize the 60%
ethanolic extracts of different wood species commonly used in Balkan
cooperage (reproducing the condition of ageing process) by cyclic
voltammetry and to investigate differences among wood species.
Our results showed that cyclic voltammetry can distinguish investigated
wood species, which points to the phenolic profile unique for the wood
specie. The same class of wood extract shows similar behavior (based on
the peaks position) indicating the presence of the same phenolic
compounds. Also, differences based on the current areas are strongly
correlated with the geographical origin of the wood. Present study allows
application of the rapid, reagentless and sensitive method for the
monitoring of the phenolic profiles of the wood, and determination of
geographical and botanical origin. Additionally, proposed approach, offers
fast and reliable determination of the quality of the used wood barrel, as an
important and beneficial fact for the producers of alcoholic beverages.
C3  - ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts
T1  - Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage
SP  - 52
EP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5295
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Stanković, Dalibor and Natić, Maja",
year = "2020",
abstract = "The ageing process of alcoholic beverages in presence of wood is a
significant label of their quality, in which important changes in aroma, color,
taste and astringency occur due to the interaction between compounds
present in the wood and beverages. In Balkan countries, several wood
species such as oak, cherry, black locust, and mulberry can be used in that
process.
Cyclic voltammetry is simple, rapid and inexpensive method that could be
used for measurement of antioxidant capacity. To our knowledge, cyclic
voltammetry has not been implemented in characterization of wood
extracts before. Therefore, the aim of our work was to characterize the 60%
ethanolic extracts of different wood species commonly used in Balkan
cooperage (reproducing the condition of ageing process) by cyclic
voltammetry and to investigate differences among wood species.
Our results showed that cyclic voltammetry can distinguish investigated
wood species, which points to the phenolic profile unique for the wood
specie. The same class of wood extract shows similar behavior (based on
the peaks position) indicating the presence of the same phenolic
compounds. Also, differences based on the current areas are strongly
correlated with the geographical origin of the wood. Present study allows
application of the rapid, reagentless and sensitive method for the
monitoring of the phenolic profiles of the wood, and determination of
geographical and botanical origin. Additionally, proposed approach, offers
fast and reliable determination of the quality of the used wood barrel, as an
important and beneficial fact for the producers of alcoholic beverages.",
journal = "ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts",
title = "Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage",
pages = "52-52",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5295"
}

Smailagić, A., Veljović, S., Stanković, D.,& Natić, M.. (2020). Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage. in ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts, 52-52.
https://hdl.handle.net/21.15107/rcub_cherry_5295

Smailagić A, Veljović S, Stanković D, Natić M. Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage. in ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts. 2020;:52-52.
https://hdl.handle.net/21.15107/rcub_cherry_5295 .

Smailagić, Anita, Veljović, Sonja, Stanković, Dalibor, Natić, Maja, "Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage" in ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts (2020):52-52,
https://hdl.handle.net/21.15107/rcub_cherry_5295 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Stanković, Dalibor
AU  - Natić, Maja
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5304
AB  - The ageing process of alcoholic beverages in presence of wood is asignificant label of their quality, in which important changes in aroma, color,taste and astringency occur due to the interaction between compoundspresent in the wood and beverages. In Balkan countries, several woodspecies such as oak, cherry, black locust, and mulberry can be used in thatprocess.Cyclic voltammetry is simple, rapid and inexpensive method that could beused for measurement of antioxidant capacity. To our knowledge, cyclicvoltammetry has not been implemented in characterization of woodextracts before. Therefore, the aim of our work was to characterize the 60%ethanolic extracts of different wood species commonly used in Balkancooperage (reproducing the condition of ageing process) by cyclicvoltammetry and to investigate differences among wood species.Our results showed that cyclic voltammetry can distinguish investigatedwood species, which points to the phenolic profile unique for the woodspecie. The same class of wood extract shows similar behavior (based onthe peaks position) indicating the presence of the same phenoliccompounds. Also, differences based on the current areas are stronglycorrelated with the geographical origin of the wood. Present study allowsapplication of the rapid, reagentless and sensitive method for themonitoring of the phenolic profiles of the wood, and determination ofgeographical and botanical origin. Additionally, proposed approach, offersfast and reliable determination of the quality of the used wood barrel, as animportant and beneficial fact for the producers of alcoholic beverages.
C3  - ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts
T1  - Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage
SP  - 52
EP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5304
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Stanković, Dalibor and Natić, Maja",
year = "2020",
abstract = "The ageing process of alcoholic beverages in presence of wood is asignificant label of their quality, in which important changes in aroma, color,taste and astringency occur due to the interaction between compoundspresent in the wood and beverages. In Balkan countries, several woodspecies such as oak, cherry, black locust, and mulberry can be used in thatprocess.Cyclic voltammetry is simple, rapid and inexpensive method that could beused for measurement of antioxidant capacity. To our knowledge, cyclicvoltammetry has not been implemented in characterization of woodextracts before. Therefore, the aim of our work was to characterize the 60%ethanolic extracts of different wood species commonly used in Balkancooperage (reproducing the condition of ageing process) by cyclicvoltammetry and to investigate differences among wood species.Our results showed that cyclic voltammetry can distinguish investigatedwood species, which points to the phenolic profile unique for the woodspecie. The same class of wood extract shows similar behavior (based onthe peaks position) indicating the presence of the same phenoliccompounds. Also, differences based on the current areas are stronglycorrelated with the geographical origin of the wood. Present study allowsapplication of the rapid, reagentless and sensitive method for themonitoring of the phenolic profiles of the wood, and determination ofgeographical and botanical origin. Additionally, proposed approach, offersfast and reliable determination of the quality of the used wood barrel, as animportant and beneficial fact for the producers of alcoholic beverages.",
journal = "ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts",
title = "Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage",
pages = "52-52",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5304"
}

Smailagić, A., Veljović, S., Stanković, D.,& Natić, M.. (2020). Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage. in ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts, 52-52.
https://hdl.handle.net/21.15107/rcub_cherry_5304

Smailagić A, Veljović S, Stanković D, Natić M. Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage. in ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts. 2020;:52-52.
https://hdl.handle.net/21.15107/rcub_cherry_5304 .

Smailagić, Anita, Veljović, Sonja, Stanković, Dalibor, Natić, Maja, "Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage" in ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts (2020):52-52,
https://hdl.handle.net/21.15107/rcub_cherry_5304 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana P.
AU  - Natić, Maja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5297
AB  - In the production of some alcoholic beverages one of the most important practices is the
ageing process in a presence of wood. This process contributes to improved sensory
characteristics such as aroma, color, taste and astringency. Although oak heartwood is
the most used material in cooperage, other species such as chestnut, cherry, and mulberry
can be also considered. Currently, limited published data are available on the mineral
content of the wood extract from cooperage industry, although some research was done
to investigate the content of heavy metals in alcoholic beverages1, especially in wine2.
Daily consumption of the wine and brandy with an elevated content of heavy metals
might cause chronical poisoning. To avoid this issue, the maximum allowable
concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,
and copper.1
The aim of this research was to investigate elemental composition of ethanolic extracts,
obtained from alternative wood species used in Balkan cooperage, such as mulberry
(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia
pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by
inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated
that the elemental composition of wild cherry extract was much lower than in other nonoak
wood extracts, and all investigated wood extracts have lower content of trace
elements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Elemental composition of non-oak wood extracts commonly used in Balkan cooperage
SP  - 58
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5297
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana P. and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is the
ageing process in a presence of wood. This process contributes to improved sensory
characteristics such as aroma, color, taste and astringency. Although oak heartwood is
the most used material in cooperage, other species such as chestnut, cherry, and mulberry
can be also considered. Currently, limited published data are available on the mineral
content of the wood extract from cooperage industry, although some research was done
to investigate the content of heavy metals in alcoholic beverages1, especially in wine2.
Daily consumption of the wine and brandy with an elevated content of heavy metals
might cause chronical poisoning. To avoid this issue, the maximum allowable
concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,
and copper.1
The aim of this research was to investigate elemental composition of ethanolic extracts,
obtained from alternative wood species used in Balkan cooperage, such as mulberry
(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia
pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by
inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated
that the elemental composition of wild cherry extract was much lower than in other nonoak
wood extracts, and all investigated wood extracts have lower content of trace
elements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage",
pages = "58-58",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5297"
}

Smailagić, A., Veljović, S., Dojčinović, B. P.,& Natić, M.. (2019). Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts, 58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297

Smailagić A, Veljović S, Dojčinović BP, Natić M. Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;:58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297 .

Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana P., Natić, Maja, "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019):58-58,
https://hdl.handle.net/21.15107/rcub_cherry_5297 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana P.
AU  - Natić, Maja
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5303
AB  - In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Elemental composition of non-oak wood extracts commonly used in Balkan cooperage
SP  - 58
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5303
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana P. and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage",
pages = "58-58",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5303"
}

Smailagić, A., Veljović, S., Dojčinović, B. P.,& Natić, M.. (2019). Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts, 58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5303

Smailagić A, Veljović S, Dojčinović BP, Natić M. Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;:58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5303 .

Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana P., Natić, Maja, "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019):58-58,
https://hdl.handle.net/21.15107/rcub_cherry_5303 .

TY  - DATA
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3921
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3921
ER  - 

@misc{
author = "Smailagić, Anita and Veljović, Sonja and Gašić, Uroš M. and Dabić Zagorac, Dragana and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2019",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3921"
}

Smailagić, A., Veljović, S., Gašić, U. M., Dabić Zagorac, D., Stanković, M., Radotić, K.,& Natić, M.. (2019). Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017. in Industrial Crops and Products
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_3921

Smailagić A, Veljović S, Gašić UM, Dabić Zagorac D, Stanković M, Radotić K, Natić M. Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017. in Industrial Crops and Products. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_3921 .

Smailagić, Anita, Veljović, Sonja, Gašić, Uroš M., Dabić Zagorac, Dragana, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017" in Industrial Crops and Products (2019),
https://hdl.handle.net/21.15107/rcub_cherry_3921 .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2835
AB  - The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage
VL  - 132
SP  - 156
EP  - 167
DO  - 10.1016/j.indcrop.2019.02.017
ER  - 

@article{
author = "Smailagić, Anita and Veljović, Sonja and Gašić, Uroš M. and Dabić Zagorac, Dragana and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2019",
abstract = "The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage",
volume = "132",
pages = "156-167",
doi = "10.1016/j.indcrop.2019.02.017"
}

Smailagić, A., Veljović, S., Gašić, U. M., Dabić Zagorac, D., Stanković, M., Radotić, K.,& Natić, M.. (2019). Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products
Elsevier., 132, 156-167.
https://doi.org/10.1016/j.indcrop.2019.02.017

Smailagić A, Veljović S, Gašić UM, Dabić Zagorac D, Stanković M, Radotić K, Natić M. Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products. 2019;132:156-167.
doi:10.1016/j.indcrop.2019.02.017 .

Smailagić, Anita, Veljović, Sonja, Gašić, Uroš M., Dabić Zagorac, Dragana, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage" in Industrial Crops and Products, 132 (2019):156-167,
https://doi.org/10.1016/j.indcrop.2019.02.017 . .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2832
AB  - The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage
VL  - 132
SP  - 156
EP  - 167
DO  - 10.1016/j.indcrop.2019.02.017
ER  - 

@article{
author = "Smailagić, Anita and Veljović, Sonja and Gašić, Uroš M. and Dabić Zagorac, Dragana and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2019",
abstract = "The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage",
volume = "132",
pages = "156-167",
doi = "10.1016/j.indcrop.2019.02.017"
}

Smailagić, A., Veljović, S., Gašić, U. M., Dabić Zagorac, D., Stanković, M., Radotić, K.,& Natić, M.. (2019). Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products
Elsevier., 132, 156-167.
https://doi.org/10.1016/j.indcrop.2019.02.017

Smailagić A, Veljović S, Gašić UM, Dabić Zagorac D, Stanković M, Radotić K, Natić M. Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products. 2019;132:156-167.
doi:10.1016/j.indcrop.2019.02.017 .

Smailagić, Anita, Veljović, Sonja, Gašić, Uroš M., Dabić Zagorac, Dragana, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage" in Industrial Crops and Products, 132 (2019):156-167,
https://doi.org/10.1016/j.indcrop.2019.02.017 . .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Pergal, Marija V.
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5125
AB  - One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.
C3  - AGH International Student Conference Knowledge, Technology and Society
T1  - Phenolic profile of Morus alba L. (mulberry) barrel staves
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5125
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Gašić, Uroš M. and Pergal, Marija V. and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.",
journal = "AGH International Student Conference Knowledge, Technology and Society",
title = "Phenolic profile of Morus alba L. (mulberry) barrel staves",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5125"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Gašić, U. M., Pergal, M. V., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society.
https://hdl.handle.net/21.15107/rcub_cherry_5125

Smailagić A, Dabić Zagorac D, Veljović S, Gašić UM, Pergal MV, Stanković M, Radotić K, Natić M. Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society. 2018;.
https://hdl.handle.net/21.15107/rcub_cherry_5125 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Gašić, Uroš M., Pergal, Marija V., Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of Morus alba L. (mulberry) barrel staves" in AGH International Student Conference Knowledge, Technology and Society (2018),
https://hdl.handle.net/21.15107/rcub_cherry_5125 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5298
AB  - Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.
AB  - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
C3  - Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts
T1  - Fenolni profil duga trešnjinog drveta
T1  - Phenolic profile of seasoned cherry heartwood staves
SP  - OHP4/FCHP4
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5298
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L., During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.",
journal = "Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts",
title = "Fenolni profil duga trešnjinog drveta, Phenolic profile of seasoned cherry heartwood staves",
pages = "OHP4/FCHP4",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5298"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5298

Smailagić A, Dabić Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts. 2018;:OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5298 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Fenolni profil duga trešnjinog drveta" in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts (2018):OHP4/FCHP4,
https://hdl.handle.net/21.15107/rcub_cherry_5298 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5302
AB  - Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.
AB  - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
C3  - Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts
T1  - Fenolni profil duga trešnjinog drveta
T1  - Phenolic profile of seasoned cherry heartwood staves
SP  - OHP4/FCHP4
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5302
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L., During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.",
journal = "Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts",
title = "Fenolni profil duga trešnjinog drveta, Phenolic profile of seasoned cherry heartwood staves",
pages = "OHP4/FCHP4",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5302"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5302

Smailagić A, Dabić Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts. 2018;:OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5302 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Fenolni profil duga trešnjinog drveta" in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts (2018):OHP4/FCHP4,
https://hdl.handle.net/21.15107/rcub_cherry_5302 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Pergal, Marija V.
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2842
AB  - One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. 
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid.  Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.
PB  - Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki
C3  - AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts
T1  - Phenolic profile of Morus alba L. (mulberry) barrel staves
SP  - 71
EP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2842
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Gašić, Uroš M. and Pergal, Marija V. and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. 
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid.  Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.",
publisher = "Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki",
journal = "AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts",
title = "Phenolic profile of Morus alba L. (mulberry) barrel staves",
pages = "71-71",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2842"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Gašić, U. M., Pergal, M. V., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts
Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki., 71-71.
https://hdl.handle.net/21.15107/rcub_cherry_2842

Smailagić A, Dabić Zagorac D, Veljović S, Gašić UM, Pergal MV, Stanković M, Radotić K, Natić M. Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts. 2018;:71-71.
https://hdl.handle.net/21.15107/rcub_cherry_2842 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Gašić, Uroš M., Pergal, Marija V., Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of Morus alba L. (mulberry) barrel staves" in AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts (2018):71-71,
https://hdl.handle.net/21.15107/rcub_cherry_2842 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Pavlović, Vladimir D.
AU  - Roglić, Goran
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5294
AB  - Turkey oak (Quercus cerris) is a tree naturally grown in southern Europe and Asia Minor, often planted as an ornamental tree. The leaves, bark and wood are used commercially as a source of tannins. It has not investigated too thoroughly as other oak species.
In our research, Turkey oak wood from Kuršumlija (Serbia) was characterized. The cellular structure of wood was investigated by scanning electron microscopy (SEM), while elemental analysis was done using inductively coupled plasma-optical emission spectrometry (ICP-OES). The results were compared with those of sessile oak (Quercus sessiliflora) wood from the same locality. The most abundant metal in Turkey oak wood was zinc, which was present in sessile oak wood only in traces. The content of calcium, potassium and selenium was high in both wood species. On the other hand, Turkey oak wood contains significantly lower levels of lead and nickel than sessile oak wood.
PB  - Belgrade : Serbian Chemical Society
C3  - Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018
T1  - Turkey oak wood characterization
SP  - 40
EP  - 40
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5294
ER  - 

@conference{
author = "Smailagić, Anita and Pavlović, Vladimir D. and Roglić, Goran and Natić, Maja",
year = "2018",
abstract = "Turkey oak (Quercus cerris) is a tree naturally grown in southern Europe and Asia Minor, often planted as an ornamental tree. The leaves, bark and wood are used commercially as a source of tannins. It has not investigated too thoroughly as other oak species.
In our research, Turkey oak wood from Kuršumlija (Serbia) was characterized. The cellular structure of wood was investigated by scanning electron microscopy (SEM), while elemental analysis was done using inductively coupled plasma-optical emission spectrometry (ICP-OES). The results were compared with those of sessile oak (Quercus sessiliflora) wood from the same locality. The most abundant metal in Turkey oak wood was zinc, which was present in sessile oak wood only in traces. The content of calcium, potassium and selenium was high in both wood species. On the other hand, Turkey oak wood contains significantly lower levels of lead and nickel than sessile oak wood.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018",
title = "Turkey oak wood characterization",
pages = "40-40",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5294"
}

Smailagić, A., Pavlović, V. D., Roglić, G.,& Natić, M.. (2018). Turkey oak wood characterization. in Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018
Belgrade : Serbian Chemical Society., 40-40.
https://hdl.handle.net/21.15107/rcub_cherry_5294

Smailagić A, Pavlović VD, Roglić G, Natić M. Turkey oak wood characterization. in Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018. 2018;:40-40.
https://hdl.handle.net/21.15107/rcub_cherry_5294 .

Smailagić, Anita, Pavlović, Vladimir D., Roglić, Goran, Natić, Maja, "Turkey oak wood characterization" in Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018 (2018):40-40,
https://hdl.handle.net/21.15107/rcub_cherry_5294 .