TY  - CONF
AU  - Fotirić-Akšić, Milica
AU  - Ćirić, Ivanka
AU  - Sredojević, Milica
AU  - Dabić Zagorac, Dragana
AU  - Gašić, Uroš
AU  - Natić, Maja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6518
AB  - Fig (Ficus carica Linn) is the most popular member of the genus Ficus (family Moraceae), 
cultivated worldwide, but mainly in warm and dry climates. It is a temperate species, native to 
southwest Asia and the Mediterranean region. Figs are eaten dried or fresh, either peeled or not, 
and used for jam-making. Peels colour can vary from dark purple to green. Figs are a rich source 
of fiber and do not contain sodium, fat or cholesterol. Due to the high level of phenolic 
compounds (particularly phenolic acids, flavonols, flavones, and anthocyanins), figs possess 
antioxidant, anticancer, cytotoxic, anti-inflammatory, and hypolipidemic activities. In the present 
work, the profiles of individual polyphenols of 21 fig samples were determined. Polyphenols
were extracted from the fruits in the stage of full maturity using acidified methanol. The 
separation, determination, and quantification of individual polyphenols was done using a Dionex 
Ultimate 3000 UHPLC system with a diode array detector (DAD) coupled to TSQ Quantum 
Access Max triple-quadrupole mass spectrometer. A total of 18 phenolics were identified. The 
phenolic composition varied among studied samples based on variety, as well as based on the 
geographical origin, and this was shown when data were subjected to principal component 
analysis (PCA). Generally, figs could be considered as a good source of phenolic acids and 
flavonoids (especially rutin, vitexin, p-hydro
PB  - Univerzitet u Beogradu - Hemijski fakultet
C3  - FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia
T1  - Figs as a source of phenolic acids and flavonoids
SP  - 32
EP  - 32
ER  - 

@conference{
author = "Fotirić-Akšić, Milica and Ćirić, Ivanka and Sredojević, Milica and Dabić Zagorac, Dragana and Gašić, Uroš and Natić, Maja",
year = "2021",
abstract = "Fig (Ficus carica Linn) is the most popular member of the genus Ficus (family Moraceae), 
cultivated worldwide, but mainly in warm and dry climates. It is a temperate species, native to 
southwest Asia and the Mediterranean region. Figs are eaten dried or fresh, either peeled or not, 
and used for jam-making. Peels colour can vary from dark purple to green. Figs are a rich source 
of fiber and do not contain sodium, fat or cholesterol. Due to the high level of phenolic 
compounds (particularly phenolic acids, flavonols, flavones, and anthocyanins), figs possess 
antioxidant, anticancer, cytotoxic, anti-inflammatory, and hypolipidemic activities. In the present 
work, the profiles of individual polyphenols of 21 fig samples were determined. Polyphenols
were extracted from the fruits in the stage of full maturity using acidified methanol. The 
separation, determination, and quantification of individual polyphenols was done using a Dionex 
Ultimate 3000 UHPLC system with a diode array detector (DAD) coupled to TSQ Quantum 
Access Max triple-quadrupole mass spectrometer. A total of 18 phenolics were identified. The 
phenolic composition varied among studied samples based on variety, as well as based on the 
geographical origin, and this was shown when data were subjected to principal component 
analysis (PCA). Generally, figs could be considered as a good source of phenolic acids and 
flavonoids (especially rutin, vitexin, p-hydro",
publisher = "Univerzitet u Beogradu - Hemijski fakultet",
journal = "FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia",
title = "Figs as a source of phenolic acids and flavonoids",
pages = "32-32"
}

Fotirić-Akšić, M., Ćirić, I., Sredojević, M., Dabić Zagorac, D., Gašić, U.,& Natić, M.. (2021). Figs as a source of phenolic acids and flavonoids. in FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia
Univerzitet u Beogradu - Hemijski fakultet., 32-32.

Fotirić-Akšić M, Ćirić I, Sredojević M, Dabić Zagorac D, Gašić U, Natić M. Figs as a source of phenolic acids and flavonoids. in FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia. 2021;:32-32..

Fotirić-Akšić, Milica, Ćirić, Ivanka, Sredojević, Milica, Dabić Zagorac, Dragana, Gašić, Uroš, Natić, Maja, "Figs as a source of phenolic acids and flavonoids" in FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia (2021):32-32.

TY  - CONF
AU  - Natić, Maja
AU  - Dabic Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Dojčinović, Biljana
AU  - Relić, Dubravka
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6493
AB  - In this research, health risk indices have been used to monitor the transfer of possible contaminants, such as toxic elements, from grapes to humans. The phenolic and elemental profiles of autochthonous and international grape varieties collected in a vineyard located in East Serbia were analyzed. The following results represent a continuation of our previous investigations [1, 2] on phenolic and elemental composition of different grapevine varieties. Here, phenolic acids were determined in skins, seeds, and pulp of grape samples, along with total phenolic content and radical scavenging activity. Total phenolic content and radical scavenging activity were highest in the seeds of autochthonous variety ‘Plovdina’, and in the skins of ‘Smederevka’, where also the highest contents of ferulic, chlorogenic, and caffeic acids were found. Protocatechuic acid was detected only in the seeds of autochthonous varieties. Elemental composition was established for each variety, in the whole berry. ‘Plovdina’ grapes had lower quantities of Al, Ni, and Na in comparison to the other varieties intended for white wine production. Significant correlations obtained among the most abundant elements, pointed to some synergistic interrelations. The potential threat of non-carcinogenic and carcinogenic risk for adults and children who regularly consume the grapes was assessed by calculating daily intake rate, target hazard quotient, hazard index, chronic daily intake, and target cancer risk. Obtained results indicate that all studied grape samples were safe for human consumption.
PB  - Niš : RAD Centre
C3  - Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference)
T1  - Health risk assessment of autochthonous and international grapevine varieties from Serbia
SP  - 46
EP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6493
ER  - 

@conference{
author = "Natić, Maja and Dabic Zagorac, Dragana and Sredojević, Milica and Dojčinović, Biljana and Relić, Dubravka",
year = "2020",
abstract = "In this research, health risk indices have been used to monitor the transfer of possible contaminants, such as toxic elements, from grapes to humans. The phenolic and elemental profiles of autochthonous and international grape varieties collected in a vineyard located in East Serbia were analyzed. The following results represent a continuation of our previous investigations [1, 2] on phenolic and elemental composition of different grapevine varieties. Here, phenolic acids were determined in skins, seeds, and pulp of grape samples, along with total phenolic content and radical scavenging activity. Total phenolic content and radical scavenging activity were highest in the seeds of autochthonous variety ‘Plovdina’, and in the skins of ‘Smederevka’, where also the highest contents of ferulic, chlorogenic, and caffeic acids were found. Protocatechuic acid was detected only in the seeds of autochthonous varieties. Elemental composition was established for each variety, in the whole berry. ‘Plovdina’ grapes had lower quantities of Al, Ni, and Na in comparison to the other varieties intended for white wine production. Significant correlations obtained among the most abundant elements, pointed to some synergistic interrelations. The potential threat of non-carcinogenic and carcinogenic risk for adults and children who regularly consume the grapes was assessed by calculating daily intake rate, target hazard quotient, hazard index, chronic daily intake, and target cancer risk. Obtained results indicate that all studied grape samples were safe for human consumption.",
publisher = "Niš : RAD Centre",
journal = "Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference)",
title = "Health risk assessment of autochthonous and international grapevine varieties from Serbia",
pages = "46-46",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6493"
}

Natić, M., Dabic Zagorac, D., Sredojević, M., Dojčinović, B.,& Relić, D.. (2020). Health risk assessment of autochthonous and international grapevine varieties from Serbia. in Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference)
Niš : RAD Centre., 46-46.
https://hdl.handle.net/21.15107/rcub_cherry_6493

Natić M, Dabic Zagorac D, Sredojević M, Dojčinović B, Relić D. Health risk assessment of autochthonous and international grapevine varieties from Serbia. in Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference). 2020;:46-46.
https://hdl.handle.net/21.15107/rcub_cherry_6493 .

Natić, Maja, Dabic Zagorac, Dragana, Sredojević, Milica, Dojčinović, Biljana, Relić, Dubravka, "Health risk assessment of autochthonous and international grapevine varieties from Serbia" in Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference) (2020):46-46,
https://hdl.handle.net/21.15107/rcub_cherry_6493 .