TY  - CONF
AU  - Dabić Zagorac, Dragana
AU  - Pavlović, Aleksandra
AU  - Jakanovski, Mihajlo V.
AU  - Fotirić Akšić, Milica
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6274
AB  - European plum (Prunus domestica L.) is one the most important temperate fruit species,
especially in Europe and southwest Asia. Plums are considered as a functional food because
of the high content of bioactive compounds such as dietary fiber, sugars, phenolic
compounds, and minerals. Plum production in Norway is located in the fjord districts of the
In most cases, levels of nutrients are altered by the genotype, cultivation techniques and preharvest
conditions. Therefore, the aim of this work was to investigate influence of
geographical and botanical origin on chemical composition of organic cultivated Norwegian
plum fruits. Besides aroma, fruit color and firmness, sugar content is one of the main traits
that influence fruit taste and one of the main benchmarks. A total of eight sugars and two
sugar alcohols were quantified in 30 investigated plum samples. The most abundant sugar in
all tested samples was glucose, followed by fructose and sucrose. Significant differences in
the content of sugars and sugar alcohols were found among the examined samples. In
investigated plum, 24 mineral elements were determined. Four macro-elements were
quantified in larger amounts: potassium, phosphorus, magnesium, and calcium. Dominant
mineral in all investigated plums was K (10922 45002 mg kg-1). The contents of toxic
elements (mercury, lead, arsenic, and cadmium) were below the limit of quantification
(allowable concentration). These findings could be useful as a reference for selecting the
plum and cultivar breeding for each location.
C3  - XIV International Scientific Agriculture Symposium "Agrosym 2023"
T1  - Variation of nutrients in plums organically grown in Norway
SP  - 413
EP  - 413
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6274
ER  - 

@conference{
author = "Dabić Zagorac, Dragana and Pavlović, Aleksandra and Jakanovski, Mihajlo V. and Fotirić Akšić, Milica and Meland, Mekjell and Natić, Maja",
year = "2023",
abstract = "European plum (Prunus domestica L.) is one the most important temperate fruit species,
especially in Europe and southwest Asia. Plums are considered as a functional food because
of the high content of bioactive compounds such as dietary fiber, sugars, phenolic
compounds, and minerals. Plum production in Norway is located in the fjord districts of the
In most cases, levels of nutrients are altered by the genotype, cultivation techniques and preharvest
conditions. Therefore, the aim of this work was to investigate influence of
geographical and botanical origin on chemical composition of organic cultivated Norwegian
plum fruits. Besides aroma, fruit color and firmness, sugar content is one of the main traits
that influence fruit taste and one of the main benchmarks. A total of eight sugars and two
sugar alcohols were quantified in 30 investigated plum samples. The most abundant sugar in
all tested samples was glucose, followed by fructose and sucrose. Significant differences in
the content of sugars and sugar alcohols were found among the examined samples. In
investigated plum, 24 mineral elements were determined. Four macro-elements were
quantified in larger amounts: potassium, phosphorus, magnesium, and calcium. Dominant
mineral in all investigated plums was K (10922 45002 mg kg-1). The contents of toxic
elements (mercury, lead, arsenic, and cadmium) were below the limit of quantification
(allowable concentration). These findings could be useful as a reference for selecting the
plum and cultivar breeding for each location.",
journal = "XIV International Scientific Agriculture Symposium "Agrosym 2023"",
title = "Variation of nutrients in plums organically grown in Norway",
pages = "413-413",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6274"
}

Dabić Zagorac, D., Pavlović, A., Jakanovski, M. V., Fotirić Akšić, M., Meland, M.,& Natić, M.. (2023). Variation of nutrients in plums organically grown in Norway. in XIV International Scientific Agriculture Symposium "Agrosym 2023", 413-413.
https://hdl.handle.net/21.15107/rcub_cherry_6274

Dabić Zagorac D, Pavlović A, Jakanovski MV, Fotirić Akšić M, Meland M, Natić M. Variation of nutrients in plums organically grown in Norway. in XIV International Scientific Agriculture Symposium "Agrosym 2023". 2023;:413-413.
https://hdl.handle.net/21.15107/rcub_cherry_6274 .

Dabić Zagorac, Dragana, Pavlović, Aleksandra, Jakanovski, Mihajlo V., Fotirić Akšić, Milica, Meland, Mekjell, Natić, Maja, "Variation of nutrients in plums organically grown in Norway" in XIV International Scientific Agriculture Symposium "Agrosym 2023" (2023):413-413,
https://hdl.handle.net/21.15107/rcub_cherry_6274 .

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Horvacki, Nikola M.
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6226
AB  - Honey is very complex natural substance consisted of sugars, water, and other compounds in smaller quantities such as proteins (enzymes), organic acids, vitamins, minerals, phenolics, and a large variety of volatile compounds. Discriminating the honeys according to botanical and/or geographical origin may be possible according to their characteristic constituents including organic acids profile. These acids are related to the colour and flavour of honey and its chemical properties such as acidity, pH and electrical conductivity. Honey is deceptively acidic, as the high sugar content tends to mask the acidity in the taste. Citric acid among other acids, is present in honey in moderate amount but it's presence could be potentially used as marker for authenticity control [1].

Fraudulent addition of compounds in honey sets a necesity to establish the natural level of the specific substances, and subsequently determine when this level is exceeded, indicating adulteration. Citric acid can be added to decrease pH in adulterated honey where normal pH levels have been exceeded. Also increased citrate concentration in honeys could be a result of addition of invert syrup to honey. Therefore there is a need for a method to determine citrate content in honey quickly and efficiently1. In current work a method for determination of organic acids profile in honey using ion chromatography with conductometric detection (IC-CD) without prior separation of compounds and chemical derivatization was developed. This approach for citric acid determination is characterized by LOD and LOQ values of 0.05 and 0.20 mg/L, respectively. Low RSD Sy/x value and r2 level of 0.9999 indicates a good regression model. Trueness of method was confirmed by good recoveries (108%, 104% and 95% for spiked levels 75%, 100% and 125%, respectively), while precision was confirmed by HorRat value (0.30) less than 2 [2].
PB  - Belgrade : Serbian Chemical Society
PB  - Belgrade : Serbian Young Chemists’ Club
C3  - 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
T1  - Validation and optimization of ion chromatography based method for citric acid determination in Robinia pseudoacacia honey
SP  - 19
EP  - 19
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6226
ER  - 

@conference{
author = "Jakanovski, Mihajlo V. and Horvacki, Nikola M. and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Honey is very complex natural substance consisted of sugars, water, and other compounds in smaller quantities such as proteins (enzymes), organic acids, vitamins, minerals, phenolics, and a large variety of volatile compounds. Discriminating the honeys according to botanical and/or geographical origin may be possible according to their characteristic constituents including organic acids profile. These acids are related to the colour and flavour of honey and its chemical properties such as acidity, pH and electrical conductivity. Honey is deceptively acidic, as the high sugar content tends to mask the acidity in the taste. Citric acid among other acids, is present in honey in moderate amount but it's presence could be potentially used as marker for authenticity control [1].

Fraudulent addition of compounds in honey sets a necesity to establish the natural level of the specific substances, and subsequently determine when this level is exceeded, indicating adulteration. Citric acid can be added to decrease pH in adulterated honey where normal pH levels have been exceeded. Also increased citrate concentration in honeys could be a result of addition of invert syrup to honey. Therefore there is a need for a method to determine citrate content in honey quickly and efficiently1. In current work a method for determination of organic acids profile in honey using ion chromatography with conductometric detection (IC-CD) without prior separation of compounds and chemical derivatization was developed. This approach for citric acid determination is characterized by LOD and LOQ values of 0.05 and 0.20 mg/L, respectively. Low RSD Sy/x value and r2 level of 0.9999 indicates a good regression model. Trueness of method was confirmed by good recoveries (108%, 104% and 95% for spiked levels 75%, 100% and 125%, respectively), while precision was confirmed by HorRat value (0.30) less than 2 [2].",
publisher = "Belgrade : Serbian Chemical Society, Belgrade : Serbian Young Chemists’ Club",
journal = "9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science",
title = "Validation and optimization of ion chromatography based method for citric acid determination in Robinia pseudoacacia honey",
pages = "19-19",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6226"
}

Jakanovski, M. V., Horvacki, N. M.,& Milojković-Opsenica, D.. (2023). Validation and optimization of ion chromatography based method for citric acid determination in Robinia pseudoacacia honey. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
Belgrade : Serbian Chemical Society., 19-19.
https://hdl.handle.net/21.15107/rcub_cherry_6226

Jakanovski MV, Horvacki NM, Milojković-Opsenica D. Validation and optimization of ion chromatography based method for citric acid determination in Robinia pseudoacacia honey. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science. 2023;:19-19.
https://hdl.handle.net/21.15107/rcub_cherry_6226 .

Jakanovski, Mihajlo V., Horvacki, Nikola M., Milojković-Opsenica, Dušanka, "Validation and optimization of ion chromatography based method for citric acid determination in Robinia pseudoacacia honey" in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science (2023):19-19,
https://hdl.handle.net/21.15107/rcub_cherry_6226 .

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Dramićanin, Aleksandra M.
AU  - Horvacki, Nikola
AU  - Trifković, Jelena
AU  - Rašić, Dubravka
AU  - Brčić Karačonji, Irena
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5933
AB  - Considering the well-being cognizance of masses, microgreens and germs have emerged as potential therapeutic functional foods for improving overall health by dietary supplementation. Microgreens and germs have an exceptional volume of various nutrients accounting for higher nutritive benefits compared to their mature counterparts [1]. These plants are difficult to store in fresh, due to their high surface area to volume ratio, high respiration rate, delicate leaves that easily wilt, rapid post-harvest decay transpiration, leakage of nutrient-rich exudates, tissue damage, and early senescence [1]. Therefore, within this study, the effect of drying on the sugar content of 12 samples of different microgreens and germs was monitored. A comparative study of the content of vitamin C and sugar between samples of microgreens and germs in both dry and fresh states was also done. The content of vitamin C was determined by the HPLC method, while the sugar profile was obtained using HPAEC-PAD. The results showed that there was a difference between samples of microgreens and germs (fig. 1), as well as the contents of vitamin C and sugar in the samples are inversely proportional (fig. 2), which is in line with the fact that part of the sugar is converted into vitamin C during ripening, which then serves as an antioxidant and protects against harmful effects [2]. Analyzes also showed that dry samples have a higher sugar content compared to fresh ones (fig.2.), which could serve as an argument to promote cost-effective production and future strategies for maintaining the shelf life and quality of these products in the sense that they do not lose their nutritional value during the drying process.

Fig.1. Principal Component Analysis - The difference between microgreens and germs; score plot (A) – germ samples (G) 1-6, microgreen (MG) samples 7-12, and loading plot (B).

Fig.2. Content of vitamin C (A) and sugars (B) in dry and fresh samples of microgreens (MG) and germs (G).

Acknowledgments: The authors would like to thank the Grina - klico kutak corporation for technical support in the procurement of materials used for experiments. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288.)

References:
[1]	B. P. K. Naik, G. Sekhar, A. Suryakumari, G. S. G. Rajulu, K. Harshini, L.A.S: Deepika, International Journal of Research in Agronomy, 5(1) 2022; 40-42
[2]	S. Kathi, H. Laza, S. Singh, L. Thompson, W. Li, C. Simpson, Scientific reports,12(1) 2022, 13093.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
T1  - Microgreens and germs: The gleam of next-generation super foods - manipulations in production technologies and future strategies for maintaining the shelf life and quality of products
SP  - 73
EP  - 74
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5933
ER  - 

@conference{
author = "Jakanovski, Mihajlo V. and Dramićanin, Aleksandra M. and Horvacki, Nikola and Trifković, Jelena and Rašić, Dubravka and Brčić Karačonji, Irena and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Considering the well-being cognizance of masses, microgreens and germs have emerged as potential therapeutic functional foods for improving overall health by dietary supplementation. Microgreens and germs have an exceptional volume of various nutrients accounting for higher nutritive benefits compared to their mature counterparts [1]. These plants are difficult to store in fresh, due to their high surface area to volume ratio, high respiration rate, delicate leaves that easily wilt, rapid post-harvest decay transpiration, leakage of nutrient-rich exudates, tissue damage, and early senescence [1]. Therefore, within this study, the effect of drying on the sugar content of 12 samples of different microgreens and germs was monitored. A comparative study of the content of vitamin C and sugar between samples of microgreens and germs in both dry and fresh states was also done. The content of vitamin C was determined by the HPLC method, while the sugar profile was obtained using HPAEC-PAD. The results showed that there was a difference between samples of microgreens and germs (fig. 1), as well as the contents of vitamin C and sugar in the samples are inversely proportional (fig. 2), which is in line with the fact that part of the sugar is converted into vitamin C during ripening, which then serves as an antioxidant and protects against harmful effects [2]. Analyzes also showed that dry samples have a higher sugar content compared to fresh ones (fig.2.), which could serve as an argument to promote cost-effective production and future strategies for maintaining the shelf life and quality of these products in the sense that they do not lose their nutritional value during the drying process.

Fig.1. Principal Component Analysis - The difference between microgreens and germs; score plot (A) – germ samples (G) 1-6, microgreen (MG) samples 7-12, and loading plot (B).

Fig.2. Content of vitamin C (A) and sugars (B) in dry and fresh samples of microgreens (MG) and germs (G).

Acknowledgments: The authors would like to thank the Grina - klico kutak corporation for technical support in the procurement of materials used for experiments. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288.)

References:
[1]	B. P. K. Naik, G. Sekhar, A. Suryakumari, G. S. G. Rajulu, K. Harshini, L.A.S: Deepika, International Journal of Research in Agronomy, 5(1) 2022; 40-42
[2]	S. Kathi, H. Laza, S. Singh, L. Thompson, W. Li, C. Simpson, Scientific reports,12(1) 2022, 13093.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia",
title = "Microgreens and germs: The gleam of next-generation super foods - manipulations in production technologies and future strategies for maintaining the shelf life and quality of products",
pages = "73-74",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5933"
}

Jakanovski, M. V., Dramićanin, A. M., Horvacki, N., Trifković, J., Rašić, D., Brčić Karačonji, I.,& Milojković-Opsenica, D.. (2023). Microgreens and germs: The gleam of next-generation super foods - manipulations in production technologies and future strategies for maintaining the shelf life and quality of products. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
Beograd : Srpsko hemijsko društvo., 73-74.
https://hdl.handle.net/21.15107/rcub_cherry_5933

Jakanovski MV, Dramićanin AM, Horvacki N, Trifković J, Rašić D, Brčić Karačonji I, Milojković-Opsenica D. Microgreens and germs: The gleam of next-generation super foods - manipulations in production technologies and future strategies for maintaining the shelf life and quality of products. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia. 2023;:73-74.
https://hdl.handle.net/21.15107/rcub_cherry_5933 .

Jakanovski, Mihajlo V., Dramićanin, Aleksandra M., Horvacki, Nikola, Trifković, Jelena, Rašić, Dubravka, Brčić Karačonji, Irena, Milojković-Opsenica, Dušanka, "Microgreens and germs: The gleam of next-generation super foods - manipulations in production technologies and future strategies for maintaining the shelf life and quality of products" in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia (2023):73-74,
https://hdl.handle.net/21.15107/rcub_cherry_5933 .

TY  - CONF
AU  - Horvacki, Nikola M.
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Fotirić Akšić, Milica
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6227
AB  - Soluble sugars and organic acids have a strong impact on the overall sensory quality of fruits. Organic acids also facilitate in stabilization of anthocyanins, and they extend the shelf-life of fresh fruits and their processed products. The production of new apple-based products with health beneficial properties is leading to agronomical and chemical re-evaluation of old apple cultivars.
In this study the mesocarp samples of five conventional, five resistant and fifteen autochthonous apple cultivars from a single growing season were deliberated. Assessment was based on contents of four sugars, one sugar alcohol and five organic acids that were determined by the usage of HPAEC-PAD and HPAEC-CD systems. Fructose was detected as dominant sugar in all cases (50.4 – 77.9 mg/kg FW) and malic acid as dominant acid (1.1 – 4.5 mg/kg FW). Regarding the average values, xylose and sorbitol were in higher amount in autochthonous cultivars compared to others. In resistant cultivars shikimate and malate were found in lower concentrations compared to other cultivar types. Among the obtained data, highest correlation values were found between citrate and isocitrate, and also between citrate and malate (0.905 and 0.839, respectively).
PB  - Belgrade : Serbian Chemical Society
PB  - Belgrade : Serbian Young Chemists’ Club
C3  - 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
T1  - Comparative assessment of preeminent sugars and organic acids in fruits of several apple cultivars
SP  - 20
EP  - 20
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6227
ER  - 

@conference{
author = "Horvacki, Nikola M. and Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Fotirić Akšić, Milica",
year = "2023",
abstract = "Soluble sugars and organic acids have a strong impact on the overall sensory quality of fruits. Organic acids also facilitate in stabilization of anthocyanins, and they extend the shelf-life of fresh fruits and their processed products. The production of new apple-based products with health beneficial properties is leading to agronomical and chemical re-evaluation of old apple cultivars.
In this study the mesocarp samples of five conventional, five resistant and fifteen autochthonous apple cultivars from a single growing season were deliberated. Assessment was based on contents of four sugars, one sugar alcohol and five organic acids that were determined by the usage of HPAEC-PAD and HPAEC-CD systems. Fructose was detected as dominant sugar in all cases (50.4 – 77.9 mg/kg FW) and malic acid as dominant acid (1.1 – 4.5 mg/kg FW). Regarding the average values, xylose and sorbitol were in higher amount in autochthonous cultivars compared to others. In resistant cultivars shikimate and malate were found in lower concentrations compared to other cultivar types. Among the obtained data, highest correlation values were found between citrate and isocitrate, and also between citrate and malate (0.905 and 0.839, respectively).",
publisher = "Belgrade : Serbian Chemical Society, Belgrade : Serbian Young Chemists’ Club",
journal = "9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science",
title = "Comparative assessment of preeminent sugars and organic acids in fruits of several apple cultivars",
pages = "20-20",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6227"
}

Horvacki, N. M., Jakanovski, M. V., Milojković-Opsenica, D.,& Fotirić Akšić, M.. (2023). Comparative assessment of preeminent sugars and organic acids in fruits of several apple cultivars. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
Belgrade : Serbian Chemical Society., 20-20.
https://hdl.handle.net/21.15107/rcub_cherry_6227

Horvacki NM, Jakanovski MV, Milojković-Opsenica D, Fotirić Akšić M. Comparative assessment of preeminent sugars and organic acids in fruits of several apple cultivars. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science. 2023;:20-20.
https://hdl.handle.net/21.15107/rcub_cherry_6227 .

Horvacki, Nikola M., Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Fotirić Akšić, Milica, "Comparative assessment of preeminent sugars and organic acids in fruits of several apple cultivars" in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science (2023):20-20,
https://hdl.handle.net/21.15107/rcub_cherry_6227 .

TY  - CONF
AU  - Momirović, Nevena
AU  - Nikolić, Dragan
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6229
AB  - Strawberry (Fragaria x ananassa Duch.) is widely known for its nutritional value, richness in polyphenols and antioxidant capacity. In abundance of numerous ongoing strawberry breeding programs worldwide, some of the main parameters for breeding and selection are fruit quality, flavour and aroma which are directly affecting commercial acceptance [1]. These could be easily identified with some of objective measurements such as soluble solids concentration (°Brix), acid contents (titratable acidity, TA) and Brix/acid ratio, which could be strong predictors of quality in terms of consumer acceptability [1,2]. In this trial, we compared 24 strawberry genotypes, including 12 parental varieties and 12 perspective candidates obtained by crossing these particular parental varieties. Results of °Brix, titratable acidity and °Brix/acid ratio measurements indicated that new perspective candidates have had higher °Brix/acid ratio than the parental varieties, leading to conclusion that those genotypes had better flavour. Therefore, this ratio could potentially be used as indicator for distinguishing consumer acceptance.
PB  - Belgrade : Serbian Chemical Society
PB  - Belgrade : Serbian Young Chemists’ Club
C3  - 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
T1  - Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6229
ER  - 

@conference{
author = "Momirović, Nevena and Nikolić, Dragan and Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Strawberry (Fragaria x ananassa Duch.) is widely known for its nutritional value, richness in polyphenols and antioxidant capacity. In abundance of numerous ongoing strawberry breeding programs worldwide, some of the main parameters for breeding and selection are fruit quality, flavour and aroma which are directly affecting commercial acceptance [1]. These could be easily identified with some of objective measurements such as soluble solids concentration (°Brix), acid contents (titratable acidity, TA) and Brix/acid ratio, which could be strong predictors of quality in terms of consumer acceptability [1,2]. In this trial, we compared 24 strawberry genotypes, including 12 parental varieties and 12 perspective candidates obtained by crossing these particular parental varieties. Results of °Brix, titratable acidity and °Brix/acid ratio measurements indicated that new perspective candidates have had higher °Brix/acid ratio than the parental varieties, leading to conclusion that those genotypes had better flavour. Therefore, this ratio could potentially be used as indicator for distinguishing consumer acceptance.",
publisher = "Belgrade : Serbian Chemical Society, Belgrade : Serbian Young Chemists’ Club",
journal = "9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science",
title = "Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6229"
}

Momirović, N., Nikolić, D., Jakanovski, M. V.,& Milojković-Opsenica, D.. (2023). Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
Belgrade : Serbian Chemical Society..
https://hdl.handle.net/21.15107/rcub_cherry_6229

Momirović N, Nikolić D, Jakanovski MV, Milojković-Opsenica D. Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science. 2023;.
https://hdl.handle.net/21.15107/rcub_cherry_6229 .

Momirović, Nevena, Nikolić, Dragan, Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, "Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio" in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science (2023),
https://hdl.handle.net/21.15107/rcub_cherry_6229 .

TY  - CONF
AU  - Momirović, Nevena
AU  - Nikolić, Dragan
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6228
AB  - Strawberry (Fragaria x ananassa Duch.) is widely known for its nutritional value, richness in polyphenols and antioxidant capacity. In abundance of numerous ongoing strawberry breeding programs worldwide, some of the main parameters for breeding and selection are fruit quality, flavour and aroma which are directly affecting commercial acceptance [1]. These could be easily identified with some of objective measurements such as soluble solids concentration (°Brix), acid contents (titratable acidity, TA) and Brix/acid ratio, which could be strong predictors of quality in terms of consumer acceptability [1,2]. In this trial, we compared 24 strawberry genotypes, including 12 parental varieties and 12 perspective candidates obtained by crossing these particular parental varieties. Results of °Brix, titratable acidity and °Brix/acid ratio measurements indicated that new perspective candidates have had higher °Brix/acid ratio than the parental varieties, leading to conclusion that those genotypes had better flavour. Therefore, this ratio could potentially be used as indicator for distinguishing consumer acceptance.
PB  - Belgrade : Serbian Chemical Society
PB  - Belgrade : Serbian Young Chemists’ Club
C3  - 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
T1  - Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio
SP  - 126
EP  - 126
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6228
ER  - 

@conference{
author = "Momirović, Nevena and Nikolić, Dragan and Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Strawberry (Fragaria x ananassa Duch.) is widely known for its nutritional value, richness in polyphenols and antioxidant capacity. In abundance of numerous ongoing strawberry breeding programs worldwide, some of the main parameters for breeding and selection are fruit quality, flavour and aroma which are directly affecting commercial acceptance [1]. These could be easily identified with some of objective measurements such as soluble solids concentration (°Brix), acid contents (titratable acidity, TA) and Brix/acid ratio, which could be strong predictors of quality in terms of consumer acceptability [1,2]. In this trial, we compared 24 strawberry genotypes, including 12 parental varieties and 12 perspective candidates obtained by crossing these particular parental varieties. Results of °Brix, titratable acidity and °Brix/acid ratio measurements indicated that new perspective candidates have had higher °Brix/acid ratio than the parental varieties, leading to conclusion that those genotypes had better flavour. Therefore, this ratio could potentially be used as indicator for distinguishing consumer acceptance.",
publisher = "Belgrade : Serbian Chemical Society, Belgrade : Serbian Young Chemists’ Club",
journal = "9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science",
title = "Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio",
pages = "126-126",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6228"
}

Momirović, N., Nikolić, D., Jakanovski, M. V.,& Milojković-Opsenica, D.. (2023). Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science
Belgrade : Serbian Chemical Society., 126-126.
https://hdl.handle.net/21.15107/rcub_cherry_6228

Momirović N, Nikolić D, Jakanovski MV, Milojković-Opsenica D. Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio. in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science. 2023;:126-126.
https://hdl.handle.net/21.15107/rcub_cherry_6228 .

Momirović, Nevena, Nikolić, Dragan, Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, "Robust predictor for consumer’s acceptance of newly bred strawberry varieties based on Brix/acidity ratio" in 9th Conference of Young Chemists of Serbia, Book of Abstracts, 4th November 2023, University of Novi Sad - Faculty of Science (2023):126-126,
https://hdl.handle.net/21.15107/rcub_cherry_6228 .

TY  - CONF
AU  - Momirović, Nevena
AU  - Nikolić, Dragan
AU  - Jakanovski, Mihajlo V.
AU  - Drami, Aleksandra
AU  - Mosić, Mirjana
AU  - Momirović, Nebojša
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5974
AB  - Besides being one of the most commercially grown berry fruits, strawberries (Fragaria x annanassa Duch.) are known for their nutritional value, richness in polyphenols, and antioxidant capacity. New directions of strawberry breeding and selection are set towards premium fruit quality, high sugars content, and desirable sugars/total acids ratio (sweet index, SI), which represent some of the main prerequisites for selecting new breeding materials [1]. With this intention, a set of 24 strawberry genotypes was cultivated, including 12 parental varieties and 12 of their descendants - perspective candidates obtained by crossing the parental varieties mentioned above. A total of eleven sugars were quantified using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD). Results implied that glucose, sorbitol, sucrose, and melibiose content were the most important sugars in separating the fruits of parental varieties and their progeny [2]. Results showed that old, parental varieties had a significantly higher content of glucose and sucrose, while new perspective genotypes had higher sorbitol and melibiose content (Fig.2). PCA analysis confirmed that parental (samples 1-12) and descendant genotypes (samples 13-24), could be discriminated according to sugars profile i.e. that these four sugars have an effect on their differentiation (Fig.1). This was in accordance with Mann-Whitney U test results (Fig.2).

Fig.1. Principal Component Analysis - The difference between parental and descendant genotypes; score plot (A) – parental samples (PS) 1-12, descendant (DS) samples 13-24, and loading plot (B) – sugar components.

Acknowledgments: This work has been supported by the Ministry of Education, Science, Technological Development and Innovation of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288., as well as company “Zeleni hit d.o.o.” from Belgrade, Serbia and “BerryLab” breeding consortium from Italy.

References:
[1]	L. Mazzoni, L. di Vittori, F. Balducci, T.Y. Forbes-Hernandez, F. Giamperi, M. Battino, B. Mezzeti, F. Capocasa, Scientia Horticulturae, 261: 108945 (2019).
[2]	M. Fotirić Akšić, T. Tosti, M. Sredojević, J. Milivojević, M. Meland, M. Natić, Plants, 8: 205 (2019).
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
T1  - The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process
SP  - 175
EP  - 175
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5974
ER  - 

@conference{
author = "Momirović, Nevena and Nikolić, Dragan and Jakanovski, Mihajlo V. and Drami, Aleksandra and Mosić, Mirjana and Momirović, Nebojša and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Besides being one of the most commercially grown berry fruits, strawberries (Fragaria x annanassa Duch.) are known for their nutritional value, richness in polyphenols, and antioxidant capacity. New directions of strawberry breeding and selection are set towards premium fruit quality, high sugars content, and desirable sugars/total acids ratio (sweet index, SI), which represent some of the main prerequisites for selecting new breeding materials [1]. With this intention, a set of 24 strawberry genotypes was cultivated, including 12 parental varieties and 12 of their descendants - perspective candidates obtained by crossing the parental varieties mentioned above. A total of eleven sugars were quantified using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD). Results implied that glucose, sorbitol, sucrose, and melibiose content were the most important sugars in separating the fruits of parental varieties and their progeny [2]. Results showed that old, parental varieties had a significantly higher content of glucose and sucrose, while new perspective genotypes had higher sorbitol and melibiose content (Fig.2). PCA analysis confirmed that parental (samples 1-12) and descendant genotypes (samples 13-24), could be discriminated according to sugars profile i.e. that these four sugars have an effect on their differentiation (Fig.1). This was in accordance with Mann-Whitney U test results (Fig.2).

Fig.1. Principal Component Analysis - The difference between parental and descendant genotypes; score plot (A) – parental samples (PS) 1-12, descendant (DS) samples 13-24, and loading plot (B) – sugar components.

Acknowledgments: This work has been supported by the Ministry of Education, Science, Technological Development and Innovation of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288., as well as company “Zeleni hit d.o.o.” from Belgrade, Serbia and “BerryLab” breeding consortium from Italy.

References:
[1]	L. Mazzoni, L. di Vittori, F. Balducci, T.Y. Forbes-Hernandez, F. Giamperi, M. Battino, B. Mezzeti, F. Capocasa, Scientia Horticulturae, 261: 108945 (2019).
[2]	M. Fotirić Akšić, T. Tosti, M. Sredojević, J. Milivojević, M. Meland, M. Natić, Plants, 8: 205 (2019).",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia",
title = "The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process",
pages = "175-175",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5974"
}

Momirović, N., Nikolić, D., Jakanovski, M. V., Drami, A., Mosić, M., Momirović, N.,& Milojković-Opsenica, D.. (2023). The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
Beograd : Srpsko hemijsko društvo., 175-175.
https://hdl.handle.net/21.15107/rcub_cherry_5974

Momirović N, Nikolić D, Jakanovski MV, Drami A, Mosić M, Momirović N, Milojković-Opsenica D. The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia. 2023;:175-175.
https://hdl.handle.net/21.15107/rcub_cherry_5974 .

Momirović, Nevena, Nikolić, Dragan, Jakanovski, Mihajlo V., Drami, Aleksandra, Mosić, Mirjana, Momirović, Nebojša, Milojković-Opsenica, Dušanka, "The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process" in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia (2023):175-175,
https://hdl.handle.net/21.15107/rcub_cherry_5974 .

TY  - CONF
AU  - Momirović, Nevena
AU  - Nikolić, Dragan
AU  - Jakanovski, Mihajlo V.
AU  - Drami, Aleksandra
AU  - Mosić, Mirjana
AU  - Momirović, Nebojša
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5975
AB  - Besides being one of the most commercially grown berry fruits, strawberries (Fragaria x annanassa Duch.) are known for their nutritional value, richness in polyphenols, and antioxidant capacity. New directions of strawberry breeding and selection are set towards premium fruit quality, high sugars content, and desirable sugars/total acids ratio (sweet index, SI), which represent some of the main prerequisites for selecting new breeding materials [1]. With this intention, a set of 24 strawberry genotypes was cultivated, including 12 parental varieties and 12 of their descendants - perspective candidates obtained by crossing the parental varieties mentioned above. A total of eleven sugars were quantified using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD). Results implied that glucose, sorbitol, sucrose, and melibiose content were the most important sugars in separating the fruits of parental varieties and their progeny [2]. Results showed that old, parental varieties had a significantly higher content of glucose and sucrose, while new perspective genotypes had higher sorbitol and melibiose content (Fig.2). PCA analysis confirmed that parental (samples 1-12) and descendant genotypes (samples 13-24), could be discriminated according to sugars profile i.e. that these four sugars have an effect on their differentiation (Fig.1). This was in accordance with Mann-Whitney U test results (Fig.2).Fig.1. Principal Component Analysis - The difference between parental and descendant genotypes; score plot (A) – parental samples (PS) 1-12, descendant (DS) samples 13-24, and loading plot (B) – sugar components.Acknowledgments: This work has been supported by the Ministry of Education, Science, Technological Development and Innovation of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288., as well as company “Zeleni hit d.o.o.” from Belgrade, Serbia and “BerryLab” breeding consortium from Italy.References:[1]	L. Mazzoni, L. di Vittori, F. Balducci, T.Y. Forbes-Hernandez, F. Giamperi, M. Battino, B. Mezzeti, F. Capocasa, Scientia Horticulturae, 261: 108945 (2019).[2]	M. Fotirić Akšić, T. Tosti, M. Sredojević, J. Milivojević, M. Meland, M. Natić, Plants, 8: 205 (2019).
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
T1  - The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5975
ER  - 

@conference{
author = "Momirović, Nevena and Nikolić, Dragan and Jakanovski, Mihajlo V. and Drami, Aleksandra and Mosić, Mirjana and Momirović, Nebojša and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Besides being one of the most commercially grown berry fruits, strawberries (Fragaria x annanassa Duch.) are known for their nutritional value, richness in polyphenols, and antioxidant capacity. New directions of strawberry breeding and selection are set towards premium fruit quality, high sugars content, and desirable sugars/total acids ratio (sweet index, SI), which represent some of the main prerequisites for selecting new breeding materials [1]. With this intention, a set of 24 strawberry genotypes was cultivated, including 12 parental varieties and 12 of their descendants - perspective candidates obtained by crossing the parental varieties mentioned above. A total of eleven sugars were quantified using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD). Results implied that glucose, sorbitol, sucrose, and melibiose content were the most important sugars in separating the fruits of parental varieties and their progeny [2]. Results showed that old, parental varieties had a significantly higher content of glucose and sucrose, while new perspective genotypes had higher sorbitol and melibiose content (Fig.2). PCA analysis confirmed that parental (samples 1-12) and descendant genotypes (samples 13-24), could be discriminated according to sugars profile i.e. that these four sugars have an effect on their differentiation (Fig.1). This was in accordance with Mann-Whitney U test results (Fig.2).Fig.1. Principal Component Analysis - The difference between parental and descendant genotypes; score plot (A) – parental samples (PS) 1-12, descendant (DS) samples 13-24, and loading plot (B) – sugar components.Acknowledgments: This work has been supported by the Ministry of Education, Science, Technological Development and Innovation of Republic of Serbia, Contract number: 451-03-47/2023-01/200168 and 451-03-47/2023-01/200288., as well as company “Zeleni hit d.o.o.” from Belgrade, Serbia and “BerryLab” breeding consortium from Italy.References:[1]	L. Mazzoni, L. di Vittori, F. Balducci, T.Y. Forbes-Hernandez, F. Giamperi, M. Battino, B. Mezzeti, F. Capocasa, Scientia Horticulturae, 261: 108945 (2019).[2]	M. Fotirić Akšić, T. Tosti, M. Sredojević, J. Milivojević, M. Meland, M. Natić, Plants, 8: 205 (2019).",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia",
title = "The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5975"
}

Momirović, N., Nikolić, D., Jakanovski, M. V., Drami, A., Mosić, M., Momirović, N.,& Milojković-Opsenica, D.. (2023). The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia
Beograd : Srpsko hemijsko društvo..
https://hdl.handle.net/21.15107/rcub_cherry_5975

Momirović N, Nikolić D, Jakanovski MV, Drami A, Mosić M, Momirović N, Milojković-Opsenica D. The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia. 2023;.
https://hdl.handle.net/21.15107/rcub_cherry_5975 .

Momirović, Nevena, Nikolić, Dragan, Jakanovski, Mihajlo V., Drami, Aleksandra, Mosić, Mirjana, Momirović, Nebojša, Milojković-Opsenica, Dušanka, "The sugars content of parental and new perspective descendant strawberry genotypes potential approach for the future selection process" in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia (2023),
https://hdl.handle.net/21.15107/rcub_cherry_5975 .

TY  - CONF
AU  - Cvijanović, Vojin
AU  - Dramićanin, Aleksandra
AU  - Sarić, Beka
AU  - Jakanovski, Mihajlo V.
AU  - Momirović, Nebojša
AU  - Milojković-Opsenica, Dušanka
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5976
AB  - Interest in production of protected crops has grown significantly over the past decade. Different cultivation systems (conventional, integral, and organic) affect the biological activity, which is ultimately reflected in the high quality of the fruits of different vegetable crops. In accordance with the requirements for health-safe products without residues of harmful substances in fruits, there is an increasing need for the production of tomatoes in integral and organic production systems. One of the most important features of these vegetables is their high quality and health safety, high nutritional and biological value. Agricultural production systems and growing practices are critical factors in determining the nutritional quality of tomato fruits [1]. In tomato, the sugar content is one of the important factors and one of the most significant parameters from the aspect of food quality [1]. Therefore, the aim of this work is to monitor fluctuations in sugars content, as parameters
that determine the nutritional value in tomato cultivars, induced by growing under integral and organic conditions. For this purpose, a set of sixteen samples of four types of tomatoes - beef, grapolo, mini and midi plum, and cherry - was analyzed. Each type of tomato included two varieties, grown in two agricultural systems - integral and organic. The sugars profile was obtained using High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAECPAD). The content of eleven sugar components was determined. Fructose and glucose were the major sugar compounds [2], while the sugar microcomponents were trehalose, arabinose, melibiose, sucrose, isomaltose, gentiobiose, raffinose, maltose, and panose. The results showed differences between samples produced in integral and organic growing systems, primarily in microsugar components. Higher content of trehalose and melibiose was found in samples obtained from organic production.

Fig.1. Principal Component Analysis (A)- The difference between integral (I) and organic (O) type of production; score plot (1a) – tomato samples: integral samples (I) 9-14, organic samples (O) 1-8, and loading plot (1b), and results of the Mann-Whitney U test (B) - sugar markers of type of production.

Acknowledgments: The authors would like to thank the Zeleni hit d.o.o. from Belgrade, Serbia, for field trials and support. This work has been supported by the Ministry of Science, Technological 
Development and Innovation of Republic of Serbia, Contract number: 451-03- 47/2023-01/200168, 451-03-47/2023-01/200288 and 451-03-47/2023-01/ 200045.

References:
[1] E. Rosa-Martínez, M. D. García-Martínez, A. M. Adalid-Martínez, L. Pereira-Dias, C. Casanova, E. Soler, M. Rosario Figas, M. Dolores
Raigon, M. Plazas, S. Soler, J. Prohens, Food Research International, 147 (2021) 110531.
[2] C. Agius, S. von Tucher, B. Poppenberger, W. Rozhon, MethodsX, 5 (2018). 537-550.
PB  - Beograd : Srpsko hemijsko društvo
C3  - XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023
T1  - The influence of integral and organic growing systems on sugar content in selected tomato types and cultivars
SP  - 87
EP  - 87
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5976
ER  - 

@conference{
author = "Cvijanović, Vojin and Dramićanin, Aleksandra and Sarić, Beka and Jakanovski, Mihajlo V. and Momirović, Nebojša and Milojković-Opsenica, Dušanka",
year = "2023",
abstract = "Interest in production of protected crops has grown significantly over the past decade. Different cultivation systems (conventional, integral, and organic) affect the biological activity, which is ultimately reflected in the high quality of the fruits of different vegetable crops. In accordance with the requirements for health-safe products without residues of harmful substances in fruits, there is an increasing need for the production of tomatoes in integral and organic production systems. One of the most important features of these vegetables is their high quality and health safety, high nutritional and biological value. Agricultural production systems and growing practices are critical factors in determining the nutritional quality of tomato fruits [1]. In tomato, the sugar content is one of the important factors and one of the most significant parameters from the aspect of food quality [1]. Therefore, the aim of this work is to monitor fluctuations in sugars content, as parameters
that determine the nutritional value in tomato cultivars, induced by growing under integral and organic conditions. For this purpose, a set of sixteen samples of four types of tomatoes - beef, grapolo, mini and midi plum, and cherry - was analyzed. Each type of tomato included two varieties, grown in two agricultural systems - integral and organic. The sugars profile was obtained using High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAECPAD). The content of eleven sugar components was determined. Fructose and glucose were the major sugar compounds [2], while the sugar microcomponents were trehalose, arabinose, melibiose, sucrose, isomaltose, gentiobiose, raffinose, maltose, and panose. The results showed differences between samples produced in integral and organic growing systems, primarily in microsugar components. Higher content of trehalose and melibiose was found in samples obtained from organic production.

Fig.1. Principal Component Analysis (A)- The difference between integral (I) and organic (O) type of production; score plot (1a) – tomato samples: integral samples (I) 9-14, organic samples (O) 1-8, and loading plot (1b), and results of the Mann-Whitney U test (B) - sugar markers of type of production.

Acknowledgments: The authors would like to thank the Zeleni hit d.o.o. from Belgrade, Serbia, for field trials and support. This work has been supported by the Ministry of Science, Technological 
Development and Innovation of Republic of Serbia, Contract number: 451-03- 47/2023-01/200168, 451-03-47/2023-01/200288 and 451-03-47/2023-01/ 200045.

References:
[1] E. Rosa-Martínez, M. D. García-Martínez, A. M. Adalid-Martínez, L. Pereira-Dias, C. Casanova, E. Soler, M. Rosario Figas, M. Dolores
Raigon, M. Plazas, S. Soler, J. Prohens, Food Research International, 147 (2021) 110531.
[2] C. Agius, S. von Tucher, B. Poppenberger, W. Rozhon, MethodsX, 5 (2018). 537-550.",
publisher = "Beograd : Srpsko hemijsko društvo",
journal = "XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023",
title = "The influence of integral and organic growing systems on sugar content in selected tomato types and cultivars",
pages = "87-87",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5976"
}

Cvijanović, V., Dramićanin, A., Sarić, B., Jakanovski, M. V., Momirović, N.,& Milojković-Opsenica, D.. (2023). The influence of integral and organic growing systems on sugar content in selected tomato types and cultivars. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023
Beograd : Srpsko hemijsko društvo., 87-87.
https://hdl.handle.net/21.15107/rcub_cherry_5976

Cvijanović V, Dramićanin A, Sarić B, Jakanovski MV, Momirović N, Milojković-Opsenica D. The influence of integral and organic growing systems on sugar content in selected tomato types and cultivars. in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023. 2023;:87-87.
https://hdl.handle.net/21.15107/rcub_cherry_5976 .

Cvijanović, Vojin, Dramićanin, Aleksandra, Sarić, Beka, Jakanovski, Mihajlo V., Momirović, Nebojša, Milojković-Opsenica, Dušanka, "The influence of integral and organic growing systems on sugar content in selected tomato types and cultivars" in XXII Congress EuroFoodChem, June 14-16, 2023, Belgrade, Serbia, 2023 (2023):87-87,
https://hdl.handle.net/21.15107/rcub_cherry_5976 .

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Kodranov, Igor D.
AU  - Lazarević, Krsitina B.
AU  - Jovetić, Milica S.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5231
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.
C3  - XXI EuroFoodChem Conference, Novembеr, 24th 2021
T1  - Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5231
ER  - 

@conference{
author = "Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Kodranov, Igor D. and Lazarević, Krsitina B. and Jovetić, Milica S.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.",
journal = "XXI EuroFoodChem Conference, Novembеr, 24th 2021",
title = "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5231"
}

Jakanovski, M. V., Milojković-Opsenica, D., Kodranov, I. D., Lazarević, K. B.,& Jovetić, M. S.. (2021). Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021.
https://hdl.handle.net/21.15107/rcub_cherry_5231

Jakanovski MV, Milojković-Opsenica D, Kodranov ID, Lazarević KB, Jovetić MS. Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5231 .

Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Kodranov, Igor D., Lazarević, Krsitina B., Jovetić, Milica S., "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product" in XXI EuroFoodChem Conference, Novembеr, 24th 2021 (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5231 .

TY  - CONF
AU  - Jakanovski, Mihajlo V.
AU  - Milojković-Opsenica, Dušanka
AU  - Kodranov, Igor D.
AU  - Lazarević, Krsitina B.
AU  - Jovetić, Milica S.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5246
AB  - Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.
C3  - XXI EuroFoodChem Conference, Novembеr, 24th 2021
T1  - Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5246
ER  - 

@conference{
author = "Jakanovski, Mihajlo V. and Milojković-Opsenica, Dušanka and Kodranov, Igor D. and Lazarević, Krsitina B. and Jovetić, Milica S.",
year = "2021",
abstract = "Over the past few years, fermented garlic and its extracts have been increasingly used in cooking and in the daily diet due to their specific taste, nutritional composition and health benefits. The fermentation process is performed by heat treatment of garlic with controlled humidity for a longer period of time. During fermentation, chemical reactions and transformations such as Maillard reactions and caramelization reactions cause the changes in taste, nutritional composition, content of macro- and microelements as well as the content of phenolic compounds and antioxidant activity of garlic. In this paper, samples of garlic and fermented garlic were analyzed and the content of phenolic compounds, antioxidant activity, macro- and microelements as well as nutritional composition were compared. The content of Ca, K, Mg, Na, Mn, Cu, Zn, and W increased, while the content of Fe, Al, Cr, Ni, Mo, Hg and Pb decreased during fermentation. The water content decreased during the fermentation process, while the sugar and carbohydrate content increased significantly as a result of thermal decomposition of the poly- and oligosaccharides (fructan and other complex polysaccharides). Accordingly, the energy value of fermented garlic is higher than that of fresh garlic. The content of total phenolic compounds is higher in the fermented sample compared to fresh one, indicating  different chemical transformations of secondary metabolites during the fermentation process. As a measure of antioxidant activity, two assays were performed: DPPH and FIC and both showed higher activity of fermented garlic, which is positively correlated with the higher content of phenolic compounds in the sample.",
journal = "XXI EuroFoodChem Conference, Novembеr, 24th 2021",
title = "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5246"
}

Jakanovski, M. V., Milojković-Opsenica, D., Kodranov, I. D., Lazarević, K. B.,& Jovetić, M. S.. (2021). Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021.
https://hdl.handle.net/21.15107/rcub_cherry_5246

Jakanovski MV, Milojković-Opsenica D, Kodranov ID, Lazarević KB, Jovetić MS. Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product. in XXI EuroFoodChem Conference, Novembеr, 24th 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5246 .

Jakanovski, Mihajlo V., Milojković-Opsenica, Dušanka, Kodranov, Igor D., Lazarević, Krsitina B., Jovetić, Milica S., "Comparison of nutritional properties and in-vitro antioxidant activity of organically grown garlic and its fermented product" in XXI EuroFoodChem Conference, Novembеr, 24th 2021 (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5246 .

TY  - CONF
AU  - Ristivojević, Petar
AU  - Jakanovski, Mihajlo V.
AU  - Andrić, Filip
AU  - Milojković-Opsenica, Dušanka
AU  - Trifković, Jelena
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5233
UR  - https://27hskiki.hkd.hr/book-of-abstracts/
AB  - Upper-respiratory-tract infections (URTI) are contagious diseases caused by a variety of bacteria and viruses. Based on European Union reports for Serbia, usage of antibiotics in pediatrics is extremely high compared to other European countries. Thus, there is growing demand for herbal-based products for the prevention of URTI as an alternative for antibiotics. Due to therapeutic properties such as antimicrobial, cytotoxic, antioxidative, and anti-inflammatory Rubi idaei leaves were used in Serbian folk medicine against URTI. Additionally, commercially available herbal products most often comprise ethanolic extracts. However, high-alcohol content makes such products unsuitable for patients’ intolerant to alcohol, especially children or other sensitive group of patients. Due to mentioned drawbacks, proposed study was focus on the development of novel natural, edible, and safe alternative using NADES (Natural Deep Eutectic Solvent), as a new-generation solvents that resemble the plants’ intracellular environment. Due to the unique, tuneable solvation properties, NADES are getting more attention as solvents in natural product research.
This study aimed to present the green approach by using ultrasound assisted extraction and twenty various NADES systems as well as ethanol, methanol, and water as control solvents. The obtained extracts were evaluated in terms of their chemical composition by high-performance thin-layer chromatography (HPTLC), as well as in individual compounds by high-performance liquid chromatography (HPLC) coupled with mass spectrometry.
Chromatographic profiles revealed differences in chemical composition depending on the applied extraction system. Ten phenolic compounds such as chlorogenic acid, caffeic acid, rutin, isoquercetin, astragalin, isorhamnetin 3-O-glucoside, apigetrin, quercetin, kaempferol were quantified in Rubi Idaei leaves. Astragalin, isoquercetin, and rutin were major Consituents, while other compounds were found in minor amount. Kaempferol was found in high amount in almost all extracts, except in systems cholin chloride : glycerol with higher amount of water and cholin chloride : urea. Chemometric evaluation was applied to compare the extraction profile of NADES systems and their quantitative composition. Extraction systems discrimination revealed by principal component analysis confirming specific chemical profiles depending on the solvents used (Figure 1).
C3  - 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts
T1  - Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5233
ER  - 

@conference{
author = "Ristivojević, Petar and Jakanovski, Mihajlo V. and Andrić, Filip and Milojković-Opsenica, Dušanka and Trifković, Jelena",
year = "2021",
abstract = "Upper-respiratory-tract infections (URTI) are contagious diseases caused by a variety of bacteria and viruses. Based on European Union reports for Serbia, usage of antibiotics in pediatrics is extremely high compared to other European countries. Thus, there is growing demand for herbal-based products for the prevention of URTI as an alternative for antibiotics. Due to therapeutic properties such as antimicrobial, cytotoxic, antioxidative, and anti-inflammatory Rubi idaei leaves were used in Serbian folk medicine against URTI. Additionally, commercially available herbal products most often comprise ethanolic extracts. However, high-alcohol content makes such products unsuitable for patients’ intolerant to alcohol, especially children or other sensitive group of patients. Due to mentioned drawbacks, proposed study was focus on the development of novel natural, edible, and safe alternative using NADES (Natural Deep Eutectic Solvent), as a new-generation solvents that resemble the plants’ intracellular environment. Due to the unique, tuneable solvation properties, NADES are getting more attention as solvents in natural product research.
This study aimed to present the green approach by using ultrasound assisted extraction and twenty various NADES systems as well as ethanol, methanol, and water as control solvents. The obtained extracts were evaluated in terms of their chemical composition by high-performance thin-layer chromatography (HPTLC), as well as in individual compounds by high-performance liquid chromatography (HPLC) coupled with mass spectrometry.
Chromatographic profiles revealed differences in chemical composition depending on the applied extraction system. Ten phenolic compounds such as chlorogenic acid, caffeic acid, rutin, isoquercetin, astragalin, isorhamnetin 3-O-glucoside, apigetrin, quercetin, kaempferol were quantified in Rubi Idaei leaves. Astragalin, isoquercetin, and rutin were major Consituents, while other compounds were found in minor amount. Kaempferol was found in high amount in almost all extracts, except in systems cholin chloride : glycerol with higher amount of water and cholin chloride : urea. Chemometric evaluation was applied to compare the extraction profile of NADES systems and their quantitative composition. Extraction systems discrimination revealed by principal component analysis confirming specific chemical profiles depending on the solvents used (Figure 1).",
journal = "27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts",
title = "Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5233"
}

Ristivojević, P., Jakanovski, M. V., Andrić, F., Milojković-Opsenica, D.,& Trifković, J.. (2021). Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves. in 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts.
https://hdl.handle.net/21.15107/rcub_cherry_5233

Ristivojević P, Jakanovski MV, Andrić F, Milojković-Opsenica D, Trifković J. Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves. in 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_5233 .

Ristivojević, Petar, Jakanovski, Mihajlo V., Andrić, Filip, Milojković-Opsenica, Dušanka, Trifković, Jelena, "Natural deep eutectic solvent as extraction media for the main phenolic compounds from Rubi idaei leaves" in 27th Croatian Meeting of Chemists and Chemical Engineers with international participation
5th Symposium Vladimir Prelog 5 – 8 October 2021
Veli Lošinj, Croatia, Book of Abstracts (2021),
https://hdl.handle.net/21.15107/rcub_cherry_5233 .

TY  - THES
AU  - Jakanovski, Mihajlo V.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4463
AB  - Proteklih nekoliko godina fermentisani beli luk i njegovi ekstrakti se sve češće koriste u kulinarstvu i u svakodnevnoj ishrani zbog svog specifičnog ukusa, nutritivnog sastava i zdravstvenih benefita. Proces fermentacije vrši se termičkom obradom belog luka uz kontrolisanu vlažnost tokom dužeg vremenskog perioda. Tokom fermentacije, hemijske reakcije i transformacije poput Majlardovih reakcija i reakcija karamelizacije uzrokuju promene ukusa, nutritivnog sastava, sadržaja makro- i mikroelemenata kao i sadržaja fenolnih jedinjenja te i antioksidativnu aktivnost. U ovom radu analizirani su uzorci belog luka i fermentisanog belog luka te je vršeno poređenje sadržaja fenolnih jedinjenja i antioksidativne aktivnosti, makro- i mikroelemenata kao i nutritivnog sastava. Sadržaj Ca, K, Mg, Na, Mn, Cu, Zn i W se povećao, dok se sadržaj Fe, Al, Cr, Ni, Mo, Hg i Pb smanjio tokom fermentacije. Sadržaj vode se smanjio tokom procesa fermentacije, dok se sadržaj šećera i ugljenih hidrata značajno povećao kao rezultat termičke razgradnje poli- i oligosaharida (fruktana i ostalih kompleksnih polisaharida). Shodno svemu navedenom, energetska vrednost fermentisanog belog luka veća je u odnosu na svež beli luk. Sadržaj ukupnih fenolnih jedinjenja veći je u fermentisanog uzorku u poređenju sa svežim, jer se u toku fermentacije događaju različite hemijske transformacije na nivou sekundarnih metabolita. Kao pokazatelji antioksidativne aktivnosti, rađena su dva eseja: DPPH i FIC i oba su pokazala veću aktivnost fermentisanog belog luka, što je u pozitivnoj korelaciji sa većim sadržajem fenolnih jedinjenja u datom uzorku.
T1  - Poređenje nutritivnog sastasva i in vitro antioksidativne aktivnosti organski gajenog belog luka i njegovog fermentisanog proizvoda
SP  - 1
EP  - 48
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4463
ER  - 

@mastersthesis{
author = "Jakanovski, Mihajlo V.",
year = "2021",
abstract = "Proteklih nekoliko godina fermentisani beli luk i njegovi ekstrakti se sve češće koriste u kulinarstvu i u svakodnevnoj ishrani zbog svog specifičnog ukusa, nutritivnog sastava i zdravstvenih benefita. Proces fermentacije vrši se termičkom obradom belog luka uz kontrolisanu vlažnost tokom dužeg vremenskog perioda. Tokom fermentacije, hemijske reakcije i transformacije poput Majlardovih reakcija i reakcija karamelizacije uzrokuju promene ukusa, nutritivnog sastava, sadržaja makro- i mikroelemenata kao i sadržaja fenolnih jedinjenja te i antioksidativnu aktivnost. U ovom radu analizirani su uzorci belog luka i fermentisanog belog luka te je vršeno poređenje sadržaja fenolnih jedinjenja i antioksidativne aktivnosti, makro- i mikroelemenata kao i nutritivnog sastava. Sadržaj Ca, K, Mg, Na, Mn, Cu, Zn i W se povećao, dok se sadržaj Fe, Al, Cr, Ni, Mo, Hg i Pb smanjio tokom fermentacije. Sadržaj vode se smanjio tokom procesa fermentacije, dok se sadržaj šećera i ugljenih hidrata značajno povećao kao rezultat termičke razgradnje poli- i oligosaharida (fruktana i ostalih kompleksnih polisaharida). Shodno svemu navedenom, energetska vrednost fermentisanog belog luka veća je u odnosu na svež beli luk. Sadržaj ukupnih fenolnih jedinjenja veći je u fermentisanog uzorku u poređenju sa svežim, jer se u toku fermentacije događaju različite hemijske transformacije na nivou sekundarnih metabolita. Kao pokazatelji antioksidativne aktivnosti, rađena su dva eseja: DPPH i FIC i oba su pokazala veću aktivnost fermentisanog belog luka, što je u pozitivnoj korelaciji sa većim sadržajem fenolnih jedinjenja u datom uzorku.",
title = "Poređenje nutritivnog sastasva i in vitro antioksidativne aktivnosti organski gajenog belog luka i njegovog fermentisanog proizvoda",
pages = "1-48",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4463"
}

Jakanovski, M. V.. (2021). Poređenje nutritivnog sastasva i in vitro antioksidativne aktivnosti organski gajenog belog luka i njegovog fermentisanog proizvoda. , 1-48.
https://hdl.handle.net/21.15107/rcub_cherry_4463

Jakanovski MV. Poređenje nutritivnog sastasva i in vitro antioksidativne aktivnosti organski gajenog belog luka i njegovog fermentisanog proizvoda. 2021;:1-48.
https://hdl.handle.net/21.15107/rcub_cherry_4463 .

Jakanovski, Mihajlo V., "Poređenje nutritivnog sastasva i in vitro antioksidativne aktivnosti organski gajenog belog luka i njegovog fermentisanog proizvoda" (2021):1-48,
https://hdl.handle.net/21.15107/rcub_cherry_4463 .

TY  - THES
AU  - Jakanovski, Mihajlo V.
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3993
AB  - Eutektičke smeše su smeše dve ili više čvrstih faza pri sastavu koji ima najnižu tačku topljenja, i gde se faze istovremeno kristalizuju iz tečnog rastopa na toj temperaturi. Primarni biljni metaboliti grade eutektičke smeše koje „imitiraju ekstracelularnu tečnost u biljkama“ u kojoj su rastvoreni sekundarni metaboliti, zbog čega su i našli primenu kao zeleni i prirodni rastvarači. U ovom radu analizirana je efikasnost ekstrakcije fenolnih jedinjenja iz lista maline primenom 20 različitih eutektičkih smeša.
T1  - Optimizacija postupka ekstrakcije sekundarnih metabolita, na primeru fenolnih jedinjenja, primenom različitih eutektičkih smeša i visoko-efikasne tankoslojne hromatografije
SP  - 2
EP  - 66
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3993
ER  - 

@misc{
author = "Jakanovski, Mihajlo V.",
year = "2020",
abstract = "Eutektičke smeše su smeše dve ili više čvrstih faza pri sastavu koji ima najnižu tačku topljenja, i gde se faze istovremeno kristalizuju iz tečnog rastopa na toj temperaturi. Primarni biljni metaboliti grade eutektičke smeše koje „imitiraju ekstracelularnu tečnost u biljkama“ u kojoj su rastvoreni sekundarni metaboliti, zbog čega su i našli primenu kao zeleni i prirodni rastvarači. U ovom radu analizirana je efikasnost ekstrakcije fenolnih jedinjenja iz lista maline primenom 20 različitih eutektičkih smeša.",
title = "Optimizacija postupka ekstrakcije sekundarnih metabolita, na primeru fenolnih jedinjenja, primenom različitih eutektičkih smeša i visoko-efikasne tankoslojne hromatografije",
pages = "2-66",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3993"
}

Jakanovski, M. V.. (2020). Optimizacija postupka ekstrakcije sekundarnih metabolita, na primeru fenolnih jedinjenja, primenom različitih eutektičkih smeša i visoko-efikasne tankoslojne hromatografije. , 2-66.
https://hdl.handle.net/21.15107/rcub_cherry_3993

Jakanovski MV. Optimizacija postupka ekstrakcije sekundarnih metabolita, na primeru fenolnih jedinjenja, primenom različitih eutektičkih smeša i visoko-efikasne tankoslojne hromatografije. 2020;:2-66.
https://hdl.handle.net/21.15107/rcub_cherry_3993 .

Jakanovski, Mihajlo V., "Optimizacija postupka ekstrakcije sekundarnih metabolita, na primeru fenolnih jedinjenja, primenom različitih eutektičkih smeša i visoko-efikasne tankoslojne hromatografije" (2020):2-66,
https://hdl.handle.net/21.15107/rcub_cherry_3993 .