TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž
AU  - Gašić, Uroš M.
AU  - Lević, Steva M.
AU  - Stanojević, Slađana P.
AU  - Barać, Miroljub B.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4610
AB  - The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.
PB  - MDPI
T2  - Biomolecules
T1  - Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties
VL  - 11
IS  - 7
SP  - 965
DO  - 10.3390/biom11070965
ER  - 

@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž and Gašić, Uroš M. and Lević, Steva M. and Stanojević, Slađana P. and Barać, Miroljub B. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2021",
abstract = "The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH• and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.",
publisher = "MDPI",
journal = "Biomolecules",
title = "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties",
volume = "11",
number = "7",
pages = "965",
doi = "10.3390/biom11070965"
}

Milinčić, D. D., Kostić, A. Ž., Gašić, U. M., Lević, S. M., Stanojević, S. P., Barać, M. B., Tešić, Ž. Lj., Nedović, V. A.,& Pešić, M. B.. (2021). Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. in Biomolecules
MDPI., 11(7), 965.
https://doi.org/10.3390/biom11070965

Milinčić DD, Kostić AŽ, Gašić UM, Lević SM, Stanojević SP, Barać MB, Tešić ŽL, Nedović VA, Pešić MB. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. in Biomolecules. 2021;11(7):965.
doi:10.3390/biom11070965 .

Milinčić, Danijel D., Kostić, Aleksandar Ž, Gašić, Uroš M., Lević, Steva M., Stanojević, Slađana P., Barać, Miroljub B., Tešić, Živoslav Lj., Nedović, Viktor A., Pešić, Mirjana B., "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties" in Biomolecules, 11, no. 7 (2021):965,
https://doi.org/10.3390/biom11070965 . .

TY  - DATA
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž
AU  - Gašić, Uroš M.
AU  - Lević, Steva M.
AU  - Stanojević, Slađana P.
AU  - Barać, Miroljub B.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4611
PB  - MDPI
T2  - Biomolecules
T1  - Supplementary data for the article: Milinčić, D. D.; Kostić, A. Ž.; Gašić, U. M.; Lević, S.; Stanojević, S. P.; Barać, M. B.; Tešić, Ž. L.; Nedović, V.; Pešić, M. B. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11 (7), 965. https://doi.org/10.3390/biom11070965.
VL  - 11
IS  - 7
SP  - 965
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4611
ER  - 

@misc{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž and Gašić, Uroš M. and Lević, Steva M. and Stanojević, Slađana P. and Barać, Miroljub B. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2021",
publisher = "MDPI",
journal = "Biomolecules",
title = "Supplementary data for the article: Milinčić, D. D.; Kostić, A. Ž.; Gašić, U. M.; Lević, S.; Stanojević, S. P.; Barać, M. B.; Tešić, Ž. L.; Nedović, V.; Pešić, M. B. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11 (7), 965. https://doi.org/10.3390/biom11070965.",
volume = "11",
number = "7",
pages = "965",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4611"
}

Milinčić, D. D., Kostić, A. Ž., Gašić, U. M., Lević, S. M., Stanojević, S. P., Barać, M. B., Tešić, Ž. Lj., Nedović, V. A.,& Pešić, M. B.. (2021). Supplementary data for the article: Milinčić, D. D.; Kostić, A. Ž.; Gašić, U. M.; Lević, S.; Stanojević, S. P.; Barać, M. B.; Tešić, Ž. L.; Nedović, V.; Pešić, M. B. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11 (7), 965. https://doi.org/10.3390/biom11070965.. in Biomolecules
MDPI., 11(7), 965.
https://hdl.handle.net/21.15107/rcub_cherry_4611

Milinčić DD, Kostić AŽ, Gašić UM, Lević SM, Stanojević SP, Barać MB, Tešić ŽL, Nedović VA, Pešić MB. Supplementary data for the article: Milinčić, D. D.; Kostić, A. Ž.; Gašić, U. M.; Lević, S.; Stanojević, S. P.; Barać, M. B.; Tešić, Ž. L.; Nedović, V.; Pešić, M. B. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11 (7), 965. https://doi.org/10.3390/biom11070965.. in Biomolecules. 2021;11(7):965.
https://hdl.handle.net/21.15107/rcub_cherry_4611 .

Milinčić, Danijel D., Kostić, Aleksandar Ž, Gašić, Uroš M., Lević, Steva M., Stanojević, Slađana P., Barać, Miroljub B., Tešić, Živoslav Lj., Nedović, Viktor A., Pešić, Mirjana B., "Supplementary data for the article: Milinčić, D. D.; Kostić, A. Ž.; Gašić, U. M.; Lević, S.; Stanojević, S. P.; Barać, M. B.; Tešić, Ž. L.; Nedović, V.; Pešić, M. B. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11 (7), 965. https://doi.org/10.3390/biom11070965." in Biomolecules, 11, no. 7 (2021):965,
https://hdl.handle.net/21.15107/rcub_cherry_4611 .

TY  - JOUR
AU  - Kostić, Aleksandar Ž.
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Gašić, Uroš M.
AU  - Lević, Steva M.
AU  - Kojić, Milan O.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Barać, Miroljub B.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://www.sciencedirect.com/science/article/pii/S0308814621003162?via%3Dihub
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4407
AB  - The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermally-treated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7–76.2%) followed by phenolic acids (14.2–17.4%). Among individual compounds quercetin-3-O-glucoside (155.1–197.2 μg/L) and p-coumaric acid (29.5–30.7 μg/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS•+scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS•+ radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient. © 2021 Elsevier Ltd
PB  - Elsevier
T2  - Food Chemistry
T2  - Food Chemistry
T1  - Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen
VL  - 351
SP  - 129310
DO  - 10.1016/j.foodchem.2021.129310
ER  - 

@article{
author = "Kostić, Aleksandar Ž. and Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Gašić, Uroš M. and Lević, Steva M. and Kojić, Milan O. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Barać, Miroljub B. and Pešić, Mirjana B.",
year = "2021",
abstract = "The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermally-treated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7–76.2%) followed by phenolic acids (14.2–17.4%). Among individual compounds quercetin-3-O-glucoside (155.1–197.2 μg/L) and p-coumaric acid (29.5–30.7 μg/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS•+scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS•+ radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient. © 2021 Elsevier Ltd",
publisher = "Elsevier",
journal = "Food Chemistry, Food Chemistry",
title = "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen",
volume = "351",
pages = "129310",
doi = "10.1016/j.foodchem.2021.129310"
}

Kostić, A. Ž., Milinčić, D. D., Stanisavljević, N. S., Gašić, U. M., Lević, S. M., Kojić, M. O., Tešić, Ž. Lj., Nedović, V. A., Barać, M. B.,& Pešić, M. B.. (2021). Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. in Food Chemistry
Elsevier., 351, 129310.
https://doi.org/10.1016/j.foodchem.2021.129310

Kostić AŽ, Milinčić DD, Stanisavljević NS, Gašić UM, Lević SM, Kojić MO, Tešić ŽL, Nedović VA, Barać MB, Pešić MB. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. in Food Chemistry. 2021;351:129310.
doi:10.1016/j.foodchem.2021.129310 .

Kostić, Aleksandar Ž., Milinčić, Danijel D., Stanisavljević, Nemanja S., Gašić, Uroš M., Lević, Steva M., Kojić, Milan O., Tešić, Živoslav Lj., Nedović, Viktor A., Barać, Miroljub B., Pešić, Mirjana B., "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen" in Food Chemistry, 351 (2021):129310,
https://doi.org/10.1016/j.foodchem.2021.129310 . .

TY  - DATA
AU  - Kostić, Aleksandar Ž.
AU  - Milinčić, Danijel D.
AU  - Stanisavljević, Nemanja S.
AU  - Gašić, Uroš M.
AU  - Lević, Steva M.
AU  - Kojić, Milan O.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Barać, Miroljub B.
AU  - Pešić, Mirjana B.
PY  - 2021
UR  - https://www.sciencedirect.com/science/article/pii/S0308814621003162?via%3Dihub
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4408
PB  - Elsevier
T2  - Food Chemistry
T1  - Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4408
ER  - 

@misc{
author = "Kostić, Aleksandar Ž. and Milinčić, Danijel D. and Stanisavljević, Nemanja S. and Gašić, Uroš M. and Lević, Steva M. and Kojić, Milan O. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Barać, Miroljub B. and Pešić, Mirjana B.",
year = "2021",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4408"
}

Kostić, A. Ž., Milinčić, D. D., Stanisavljević, N. S., Gašić, U. M., Lević, S. M., Kojić, M. O., Tešić, Ž. Lj., Nedović, V. A., Barać, M. B.,& Pešić, M. B.. (2021). Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.. in Food Chemistry
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4408

Kostić AŽ, Milinčić DD, Stanisavljević NS, Gašić UM, Lević SM, Kojić MO, Tešić ŽL, Nedović VA, Barać MB, Pešić MB. Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310.. in Food Chemistry. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4408 .

Kostić, Aleksandar Ž., Milinčić, Danijel D., Stanisavljević, Nemanja S., Gašić, Uroš M., Lević, Steva M., Kojić, Milan O., Tešić, Živoslav Lj., Nedović, Viktor A., Barać, Miroljub B., Pešić, Mirjana B., "Supplementary data for the article: Kostić, A. Ž.; Milinčić, D. D.; Stanisavljević, N. S.; Gašić, U. M.; Lević, S.; Kojić, M. O.; Lj. Tešić, Ž.; Nedović, V.; Barać, M. B.; Pešić, M. B. Polyphenol Bioaccessibility and Antioxidant Properties of in Vitro Digested Spray-Dried Thermally-Treated Skimmed Goat Milk Enriched with Pollen. Food Chemistry 2021, 351. https://doi.org/10.1016/j.foodchem.2021.129310." in Food Chemistry (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4408 .

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Popović, Dušanka A.
AU  - Lević, Steva M.
AU  - Kostić, Aleksandar Ž.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3780
AB  - Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.
PB  - MDPI
T2  - Nanomaterials
T1  - Application of polyphenol-loaded nanoparticles in food industry
VL  - 9
IS  - 11
SP  - 1629
DO  - 10.3390/nano9111629
ER  - 

@article{
author = "Milinčić, Danijel D. and Popović, Dušanka A. and Lević, Steva M. and Kostić, Aleksandar Ž. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2019",
abstract = "Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.",
publisher = "MDPI",
journal = "Nanomaterials",
title = "Application of polyphenol-loaded nanoparticles in food industry",
volume = "9",
number = "11",
pages = "1629",
doi = "10.3390/nano9111629"
}

Milinčić, D. D., Popović, D. A., Lević, S. M., Kostić, A. Ž., Tešić, Ž. Lj., Nedović, V. A.,& Pešić, M. B.. (2019). Application of polyphenol-loaded nanoparticles in food industry. in Nanomaterials
MDPI., 9(11), 1629.
https://doi.org/10.3390/nano9111629

Milinčić DD, Popović DA, Lević SM, Kostić AŽ, Tešić ŽL, Nedović VA, Pešić MB. Application of polyphenol-loaded nanoparticles in food industry. in Nanomaterials. 2019;9(11):1629.
doi:10.3390/nano9111629 .

Milinčić, Danijel D., Popović, Dušanka A., Lević, Steva M., Kostić, Aleksandar Ž., Tešić, Živoslav Lj., Nedović, Viktor A., Pešić, Mirjana B., "Application of polyphenol-loaded nanoparticles in food industry" in Nanomaterials, 9, no. 11 (2019):1629,
https://doi.org/10.3390/nano9111629 . .

TY  - JOUR
AU  - Rajić, Jasmina R.
AU  - Đorđević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana B.
AU  - Đorđević, Neda O.
AU  - Paunović, Dragana M.
AU  - Nedović, Viktor A.
AU  - Petrović, Tanja S.
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/213
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
T2  - Journal of Agricultural Sciences
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
VL  - 63
IS  - 2
SP  - 205
EP  - 215
DO  - 10.2298/JAS1802205R
ER  - 

@article{
author = "Rajić, Jasmina R. and Đorđević, Sofija M. and Tešević, Vele and Živković, Marijana B. and Đorđević, Neda O. and Paunović, Dragana M. and Nedović, Viktor A. and Petrović, Tanja S.",
year = "2018",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
journal = "Journal of Agricultural Sciences",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
volume = "63",
number = "2",
pages = "205-215",
doi = "10.2298/JAS1802205R"
}

Rajić, J. R., Đorđević, S. M., Tešević, V., Živković, M. B., Đorđević, N. O., Paunović, D. M., Nedović, V. A.,& Petrović, T. S.. (2018). The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences, 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R

Rajić JR, Đorđević SM, Tešević V, Živković MB, Đorđević NO, Paunović DM, Nedović VA, Petrović TS. The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences. 2018;63(2):205-215.
doi:10.2298/JAS1802205R .

Rajić, Jasmina R., Đorđević, Sofija M., Tešević, Vele, Živković, Marijana B., Đorđević, Neda O., Paunović, Dragana M., Nedović, Viktor A., Petrović, Tanja S., "The extract of fennel fruit as a potential natural additive in food industry" in Journal of Agricultural Sciences, 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R . .

TY  - JOUR
AU  - Leskosek-Cukalovic, I.
AU  - Despotović, Saša
AU  - Lakic, N.
AU  - Nikšić, Miomir
AU  - Nedović, Viktor A.
AU  - Tešević, Vele
PY  - 2010
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1131
AB  - Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness. (C) 2010 Elsevier Ltd. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties
VL  - 43
IS  - 9
SP  - 2262
EP  - 2269
DO  - 10.1016/j.foodres.2010.07.014
ER  - 

@article{
author = "Leskosek-Cukalovic, I. and Despotović, Saša and Lakic, N. and Nikšić, Miomir and Nedović, Viktor A. and Tešević, Vele",
year = "2010",
abstract = "Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness. (C) 2010 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties",
volume = "43",
number = "9",
pages = "2262-2269",
doi = "10.1016/j.foodres.2010.07.014"
}

Leskosek-Cukalovic, I., Despotović, S., Lakic, N., Nikšić, M., Nedović, V. A.,& Tešević, V.. (2010). Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties. in Food Research International
Elsevier Science Bv, Amsterdam., 43(9), 2262-2269.
https://doi.org/10.1016/j.foodres.2010.07.014

Leskosek-Cukalovic I, Despotović S, Lakic N, Nikšić M, Nedović VA, Tešević V. Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties. in Food Research International. 2010;43(9):2262-2269.
doi:10.1016/j.foodres.2010.07.014 .

Leskosek-Cukalovic, I., Despotović, Saša, Lakic, N., Nikšić, Miomir, Nedović, Viktor A., Tešević, Vele, "Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties" in Food Research International, 43, no. 9 (2010):2262-2269,
https://doi.org/10.1016/j.foodres.2010.07.014 . .

TY  - JOUR
AU  - Dekic, Sanja
AU  - Milosavljević, Slobodan M.
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor A.
AU  - Tešević, Vele
PY  - 2008
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/588
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
VL  - 73
IS  - 11
SP  - 1027
EP  - 1037
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Dekic, Sanja and Milosavljević, Slobodan M. and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor A. and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
volume = "73",
number = "11",
pages = "1027-1037",
doi = "10.2298/JSC0811027D"
}

Dekic, S., Milosavljević, S. M., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V. A.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Dekic S, Milosavljević SM, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović VA, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Dekic, Sanja, Milosavljević, Slobodan M., Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor A., Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in Journal of the Serbian Chemical Society, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .