TY  - CONF
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Dabić Zagorac, Dragana
AU  - Fotirić-Akšić, Milica
AU  - Rabrenović, Biljana
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Natić, Maja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6332
AB  - The amount of fruits and vegetables losses in Republic of Serbia were over 150 000 t in 2020, 
according to FAOSTAT. United Nations Development Programme (UNDP) support 
innovative solutions that saves and renews natural resources and energy, prolongs the use of 
materials and products, and reduces waste. These solutions are of strategic importance and 
directly affect the protection of the environment. Seeds, peels, and pomace wasted in various 
stages of fruits processing are abundant in valuable components and considered as great 
source of antioxidants. Present research is designed to apply the principles of circular 
practices on green extraction procedures and characterization of natural active formulations 
from juice production industry waste. Starting raw material was raspberry seed, as source of 
ingredients with antioxidant and antimicrobial potential. Oils were extracted from seeds and 
the remaining cold-pressed cake was used for the extraction of polyphenols. Green extraction 
procedure was optimized by using several environmentally acceptable solvents and efficiency 
of applied eutectic mixtures were determined based on content of total polyphenols and 
antioxidant potential. Liquid and high-performance thin-layer chromatographies were used to 
estimate the contents of ellagic acid (free and total) and phenolic profile, respectively. Our 
goal is to encapsulate the obtained extracts, to ensure greater stability of active ingredients, 
their controlled and prolonged release, all in order to obtain technological solutions in food 
industry (e.g. edible coatings) and cosmetics. By protecting resources and the environment, 
our non-linear study is designed to promote the take-make-dispose-recycle approach and it is 
financially supported by the UNDP Serbia (2023).
PB  - Istočno Sarajevo : Poljoprivredni fakultet
C3  - XIV International Scientific Agriculture Symposium "Agrosym 2023"
T1  - Raspberry seeds as a source of active compounds for encapsulates
SP  - 501
EP  - 501
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6332
ER  - 

@conference{
author = "Sredojević, Milica and Ćirić, Ivanka and Dabić Zagorac, Dragana and Fotirić-Akšić, Milica and Rabrenović, Biljana and Obradović, Nataša and Volić, Mina and Natić, Maja",
year = "2023",
abstract = "The amount of fruits and vegetables losses in Republic of Serbia were over 150 000 t in 2020, 
according to FAOSTAT. United Nations Development Programme (UNDP) support 
innovative solutions that saves and renews natural resources and energy, prolongs the use of 
materials and products, and reduces waste. These solutions are of strategic importance and 
directly affect the protection of the environment. Seeds, peels, and pomace wasted in various 
stages of fruits processing are abundant in valuable components and considered as great 
source of antioxidants. Present research is designed to apply the principles of circular 
practices on green extraction procedures and characterization of natural active formulations 
from juice production industry waste. Starting raw material was raspberry seed, as source of 
ingredients with antioxidant and antimicrobial potential. Oils were extracted from seeds and 
the remaining cold-pressed cake was used for the extraction of polyphenols. Green extraction 
procedure was optimized by using several environmentally acceptable solvents and efficiency 
of applied eutectic mixtures were determined based on content of total polyphenols and 
antioxidant potential. Liquid and high-performance thin-layer chromatographies were used to 
estimate the contents of ellagic acid (free and total) and phenolic profile, respectively. Our 
goal is to encapsulate the obtained extracts, to ensure greater stability of active ingredients, 
their controlled and prolonged release, all in order to obtain technological solutions in food 
industry (e.g. edible coatings) and cosmetics. By protecting resources and the environment, 
our non-linear study is designed to promote the take-make-dispose-recycle approach and it is 
financially supported by the UNDP Serbia (2023).",
publisher = "Istočno Sarajevo : Poljoprivredni fakultet",
journal = "XIV International Scientific Agriculture Symposium "Agrosym 2023"",
title = "Raspberry seeds as a source of active compounds for encapsulates",
pages = "501-501",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6332"
}

Sredojević, M., Ćirić, I., Dabić Zagorac, D., Fotirić-Akšić, M., Rabrenović, B., Obradović, N., Volić, M.,& Natić, M.. (2023). Raspberry seeds as a source of active compounds for encapsulates. in XIV International Scientific Agriculture Symposium "Agrosym 2023"
Istočno Sarajevo : Poljoprivredni fakultet., 501-501.
https://hdl.handle.net/21.15107/rcub_cherry_6332

Sredojević M, Ćirić I, Dabić Zagorac D, Fotirić-Akšić M, Rabrenović B, Obradović N, Volić M, Natić M. Raspberry seeds as a source of active compounds for encapsulates. in XIV International Scientific Agriculture Symposium "Agrosym 2023". 2023;:501-501.
https://hdl.handle.net/21.15107/rcub_cherry_6332 .

Sredojević, Milica, Ćirić, Ivanka, Dabić Zagorac, Dragana, Fotirić-Akšić, Milica, Rabrenović, Biljana, Obradović, Nataša, Volić, Mina, Natić, Maja, "Raspberry seeds as a source of active compounds for encapsulates" in XIV International Scientific Agriculture Symposium "Agrosym 2023" (2023):501-501,
https://hdl.handle.net/21.15107/rcub_cherry_6332 .

TY  - CHAP
AU  - Ćirić, Ivanka
AU  - Sredojević, Milica
AU  - Dabić Zagorac, Dragana
AU  - Fotirić-Akšić, Milica
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6191
AB  - Berry fruits (such as strawberry – Fragaria × ananassa, raspberry – Rubus idaeus, blackberry – Rubus fruticosus, currants – Ribes sp., blueberry – Vaccinium sp., and many others) are known for their health benefits due to their richness in sugars, acids, vitamins, minerals, phenolics, and other nutrients. However, their contents are influenced by various factors, such as species, berry cultivar, ripeness, geographical origin, and growing conditions, and the type of extraction and processing of raw seed material. Generally, the berry industry for juice and fruit-wine production produces vast amounts of by-products (mostly seeds). Since berry seeds contain lipids, these by-products are very interesting as a raw material for oil production. As berry seed oil production generates certain waste, strategies towards reducing and valorizing need to be developed. Unlike beery fruits and berry seed oil, whose composition has been tested many times so far, berry seed oil by-products were the subject of a small number of published papers. Due to chemical richness and heterogeneity, it is expected that berry seed oil by-products to be promising natural bio-resource. Still, it is necessary to consider how many other biologically valuable compounds remain in seed waste. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
PB  - Springer
T2  - Reference Series in Phytochemistry
T1  - Bioactive Phytochemicals from Berries Seed Oil Processing By-products
SP  - 431
EP  - 453
DO  - 10.1007/978-3-030-91381-6_19
ER  - 

@inbook{
author = "Ćirić, Ivanka and Sredojević, Milica and Dabić Zagorac, Dragana and Fotirić-Akšić, Milica and Meland, Mekjell and Natić, Maja",
year = "2023",
abstract = "Berry fruits (such as strawberry – Fragaria × ananassa, raspberry – Rubus idaeus, blackberry – Rubus fruticosus, currants – Ribes sp., blueberry – Vaccinium sp., and many others) are known for their health benefits due to their richness in sugars, acids, vitamins, minerals, phenolics, and other nutrients. However, their contents are influenced by various factors, such as species, berry cultivar, ripeness, geographical origin, and growing conditions, and the type of extraction and processing of raw seed material. Generally, the berry industry for juice and fruit-wine production produces vast amounts of by-products (mostly seeds). Since berry seeds contain lipids, these by-products are very interesting as a raw material for oil production. As berry seed oil production generates certain waste, strategies towards reducing and valorizing need to be developed. Unlike beery fruits and berry seed oil, whose composition has been tested many times so far, berry seed oil by-products were the subject of a small number of published papers. Due to chemical richness and heterogeneity, it is expected that berry seed oil by-products to be promising natural bio-resource. Still, it is necessary to consider how many other biologically valuable compounds remain in seed waste. © 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.",
publisher = "Springer",
journal = "Reference Series in Phytochemistry",
booktitle = "Bioactive Phytochemicals from Berries Seed Oil Processing By-products",
pages = "431-453",
doi = "10.1007/978-3-030-91381-6_19"
}

Ćirić, I., Sredojević, M., Dabić Zagorac, D., Fotirić-Akšić, M., Meland, M.,& Natić, M.. (2023). Bioactive Phytochemicals from Berries Seed Oil Processing By-products. in Reference Series in Phytochemistry
Springer., 431-453.
https://doi.org/10.1007/978-3-030-91381-6_19

Ćirić I, Sredojević M, Dabić Zagorac D, Fotirić-Akšić M, Meland M, Natić M. Bioactive Phytochemicals from Berries Seed Oil Processing By-products. in Reference Series in Phytochemistry. 2023;:431-453.
doi:10.1007/978-3-030-91381-6_19 .

Ćirić, Ivanka, Sredojević, Milica, Dabić Zagorac, Dragana, Fotirić-Akšić, Milica, Meland, Mekjell, Natić, Maja, "Bioactive Phytochemicals from Berries Seed Oil Processing By-products" in Reference Series in Phytochemistry (2023):431-453,
https://doi.org/10.1007/978-3-030-91381-6_19 . .

TY  - CONF
AU  - Rabrenović, Biljana
AU  - Akšić Fotirić, Milica
AU  - Rašović, Aleksandra
AU  - Dabic Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Natić, Maja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6319
AB  - U industriji sokova, prilikom proizvodnje soka od maline, seme se uklanja
kao neželjeni sastojak odnosno nusproizvod (biootpad). Inspirisani nelinearnim
pristupom „take-make-dispose-recycle”, pokušali smo da razvijemo strategiju za
valorizaciju semena maline u cilju dobijanja hladno presovanog ulja i bioaktivnih
ekstrakata iz pogače, sa mogućom primenom u prehrambenoj i kozmetičkoj industriji.
S obzirom da seme maline sadrži značajnu količinu ulja (10-23%) upotrebljeno je
za izdvajanje ulja postupkom hladnog presovanja. Ispitan je sastav masnih kiselina
gasnom hromatografijom metilestara kao i oksidativna stabilnost dobijenog ulja,
primenom Oxitest uređaja. Posle izdvajanja ulja, pogača, koja se takođe smatra
nusproizvodom, korišćena je za ekstrakciju bioaktivnih komponenti. Vodeći se
principom „zelene” ekstrakcije, primenjeno je nekoliko kombinacija rastvarača.
Rezultati ukupnog sadržaja polifenola i antioksidativne aktivnosti upotrebljeni su za
odabir najefikasnijeg ekstrakcionog sredstva.
PB  - Novi Sad : Industrijsko bilje
C3  - Production and Processing of Oilseeds, Proceedings of the 64th Oil Industry Conference, Herceg Novi, Crna Gora, 25-30. June 2023
T1  - Valorization of raspberry seeds in order to obtain cold- pressed oil and bioactive extracts from oil cake.
SP  - 129
EP  - 139
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6319
ER  - 

@conference{
author = "Rabrenović, Biljana and Akšić Fotirić, Milica and Rašović, Aleksandra and Dabic Zagorac, Dragana and Sredojević, Milica and Ćirić, Ivanka and Obradović, Nataša and Volić, Mina and Natić, Maja",
year = "2023",
abstract = "U industriji sokova, prilikom proizvodnje soka od maline, seme se uklanja
kao neželjeni sastojak odnosno nusproizvod (biootpad). Inspirisani nelinearnim
pristupom „take-make-dispose-recycle”, pokušali smo da razvijemo strategiju za
valorizaciju semena maline u cilju dobijanja hladno presovanog ulja i bioaktivnih
ekstrakata iz pogače, sa mogućom primenom u prehrambenoj i kozmetičkoj industriji.
S obzirom da seme maline sadrži značajnu količinu ulja (10-23%) upotrebljeno je
za izdvajanje ulja postupkom hladnog presovanja. Ispitan je sastav masnih kiselina
gasnom hromatografijom metilestara kao i oksidativna stabilnost dobijenog ulja,
primenom Oxitest uređaja. Posle izdvajanja ulja, pogača, koja se takođe smatra
nusproizvodom, korišćena je za ekstrakciju bioaktivnih komponenti. Vodeći se
principom „zelene” ekstrakcije, primenjeno je nekoliko kombinacija rastvarača.
Rezultati ukupnog sadržaja polifenola i antioksidativne aktivnosti upotrebljeni su za
odabir najefikasnijeg ekstrakcionog sredstva.",
publisher = "Novi Sad : Industrijsko bilje",
journal = "Production and Processing of Oilseeds, Proceedings of the 64th Oil Industry Conference, Herceg Novi, Crna Gora, 25-30. June 2023",
title = "Valorization of raspberry seeds in order to obtain cold- pressed oil and bioactive extracts from oil cake.",
pages = "129-139",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6319"
}

Rabrenović, B., Akšić Fotirić, M., Rašović, A., Dabic Zagorac, D., Sredojević, M., Ćirić, I., Obradović, N., Volić, M.,& Natić, M.. (2023). Valorization of raspberry seeds in order to obtain cold- pressed oil and bioactive extracts from oil cake.. in Production and Processing of Oilseeds, Proceedings of the 64th Oil Industry Conference, Herceg Novi, Crna Gora, 25-30. June 2023
Novi Sad : Industrijsko bilje., 129-139.
https://hdl.handle.net/21.15107/rcub_cherry_6319

Rabrenović B, Akšić Fotirić M, Rašović A, Dabic Zagorac D, Sredojević M, Ćirić I, Obradović N, Volić M, Natić M. Valorization of raspberry seeds in order to obtain cold- pressed oil and bioactive extracts from oil cake.. in Production and Processing of Oilseeds, Proceedings of the 64th Oil Industry Conference, Herceg Novi, Crna Gora, 25-30. June 2023. 2023;:129-139.
https://hdl.handle.net/21.15107/rcub_cherry_6319 .

Rabrenović, Biljana, Akšić Fotirić, Milica, Rašović, Aleksandra, Dabic Zagorac, Dragana, Sredojević, Milica, Ćirić, Ivanka, Obradović, Nataša, Volić, Mina, Natić, Maja, "Valorization of raspberry seeds in order to obtain cold- pressed oil and bioactive extracts from oil cake." in Production and Processing of Oilseeds, Proceedings of the 64th Oil Industry Conference, Herceg Novi, Crna Gora, 25-30. June 2023 (2023):129-139,
https://hdl.handle.net/21.15107/rcub_cherry_6319 .

TY  - JOUR
AU  - Jovanović-Cvetković, Tatjana
AU  - Sredojević, Milica
AU  - Natić, Maja
AU  - Grbić, Rada
AU  - Akšić, Milica Fotirić
AU  - Ercisli, Sezai
AU  - Cvetković, Miljan
PY  - 2023
UR  - https://www.mdpi.com/2223-7747/12/4/695
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6178
AB  - Viticulture is of great economic importance in the southern part of Bosnia and Herzegovina, thanks to favorable climatic conditions and a long-standing tradition of growing vines. The assortment is dominated by international varieties, as well as some autochthonous and domesticated varieties. The subject of the research is the analysis of the quality of Cabernet Sauvignon, Merlot, Vranac, and Blatina varieties at two localities in Herzegovina during the period 2020–2021. The paper examined the most important economic and technological characteristics, grape quality, and berry phenolic profile. A particularly pronounced variation of the tested characteristics during the research period was observed in the Merlot and Blatina varieties, while the Cabernet Sauvignon and Vranac varieties showed a slightly higher stability of the tested characteristics. Poorer grape quality during the research period was registered with the Blatina variety, which can be considered a varietal characteristic to some extent. The analyzed grape varieties were rich in polyphenols, and the impact of grape variety on the berry phenolic profiles was confirmed. The most abundant polyphenols in the analyzed grape samples were quercetin 3-O-glucoside and catechin gallate, followed by kaempferol 3-O-glucoside. The highest values of polyphenols were found mainly in the samples originating from Trebinje. Indigenous Balkan grape varieties (Vranac and Blatina) stood out with particularly high contents of some phenolics. Research has shown that climatic conditions have a significant influence on the most important characteristics of grapes, which are conditioned by genotypic specificities. The conditions for growing vines in the conditions of Herzegovina enable high quality in the production of grapes, especially the Cabernet Sauvignon and Vranac varieties. The autochthonous variety Blatina shows significant variations in grape quality during the test period, which was confirmed by the results of a larger number of studies in the previous period.
PB  - MDPI
T2  - Plants
T1  - Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes
VL  - 12
IS  - 4
SP  - 695
DO  - 10.3390/plants12040695
ER  - 

@article{
author = "Jovanović-Cvetković, Tatjana and Sredojević, Milica and Natić, Maja and Grbić, Rada and Akšić, Milica Fotirić and Ercisli, Sezai and Cvetković, Miljan",
year = "2023",
abstract = "Viticulture is of great economic importance in the southern part of Bosnia and Herzegovina, thanks to favorable climatic conditions and a long-standing tradition of growing vines. The assortment is dominated by international varieties, as well as some autochthonous and domesticated varieties. The subject of the research is the analysis of the quality of Cabernet Sauvignon, Merlot, Vranac, and Blatina varieties at two localities in Herzegovina during the period 2020–2021. The paper examined the most important economic and technological characteristics, grape quality, and berry phenolic profile. A particularly pronounced variation of the tested characteristics during the research period was observed in the Merlot and Blatina varieties, while the Cabernet Sauvignon and Vranac varieties showed a slightly higher stability of the tested characteristics. Poorer grape quality during the research period was registered with the Blatina variety, which can be considered a varietal characteristic to some extent. The analyzed grape varieties were rich in polyphenols, and the impact of grape variety on the berry phenolic profiles was confirmed. The most abundant polyphenols in the analyzed grape samples were quercetin 3-O-glucoside and catechin gallate, followed by kaempferol 3-O-glucoside. The highest values of polyphenols were found mainly in the samples originating from Trebinje. Indigenous Balkan grape varieties (Vranac and Blatina) stood out with particularly high contents of some phenolics. Research has shown that climatic conditions have a significant influence on the most important characteristics of grapes, which are conditioned by genotypic specificities. The conditions for growing vines in the conditions of Herzegovina enable high quality in the production of grapes, especially the Cabernet Sauvignon and Vranac varieties. The autochthonous variety Blatina shows significant variations in grape quality during the test period, which was confirmed by the results of a larger number of studies in the previous period.",
publisher = "MDPI",
journal = "Plants",
title = "Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes",
volume = "12",
number = "4",
pages = "695",
doi = "10.3390/plants12040695"
}

Jovanović-Cvetković, T., Sredojević, M., Natić, M., Grbić, R., Akšić, M. F., Ercisli, S.,& Cvetković, M.. (2023). Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes. in Plants
MDPI., 12(4), 695.
https://doi.org/10.3390/plants12040695

Jovanović-Cvetković T, Sredojević M, Natić M, Grbić R, Akšić MF, Ercisli S, Cvetković M. Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes. in Plants. 2023;12(4):695.
doi:10.3390/plants12040695 .

Jovanović-Cvetković, Tatjana, Sredojević, Milica, Natić, Maja, Grbić, Rada, Akšić, Milica Fotirić, Ercisli, Sezai, Cvetković, Miljan, "Exploration and Comparison of the Behavior of Some Indigenous and International Varieties (Vitis vinifera L.) Grown in Climatic Conditions of Herzegovina: The Influence of Variety and Vintage on Physico-Chemical Characteristics of Grapes" in Plants, 12, no. 4 (2023):695,
https://doi.org/10.3390/plants12040695 . .

TY  - JOUR
AU  - Ćirković, Dušica
AU  - Matijašević, Saša
AU  - Ćirković, Bratislav
AU  - Laketić, Darko
AU  - Jovanović, Zoran
AU  - Kostić, Boban
AU  - Bešlić, Zoran
AU  - Sredojević, Milica
AU  - Tešić, Živoslav Lj.
AU  - Banjanac, Tijana
AU  - Gašić, Uroš M.
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5317
AB  - The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which
produces quality wines of characteristic and unique tastes. In the agroecological conditions of the
Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine
produced from the variety Prokupac was examined. Four experimental treatments with different
timings of manual defoliation were applied: early defoliation—treatment I, early defoliation—
treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine
was determined for the three treatments of defoliation and the control treatment. Additionally,
a multivariate analysis was applied on the obtained results, together with already published data
(grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of
phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained,
while the treatments with early defoliation did not differ in relation to the control sample. Early
defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring
the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins
(TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by
the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.
PB  - MDPI
T2  - Horticulturae
T1  - Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)
VL  - 8
SP  - 296
DO  - 10.3390/horticulturae8040296
ER  - 

@article{
author = "Ćirković, Dušica and Matijašević, Saša and Ćirković, Bratislav and Laketić, Darko and Jovanović, Zoran and Kostić, Boban and Bešlić, Zoran and Sredojević, Milica and Tešić, Živoslav Lj. and Banjanac, Tijana and Gašić, Uroš M.",
year = "2022",
abstract = "The variety Prokupac is the dominant variety in the vineyards of Southern Serbia, which
produces quality wines of characteristic and unique tastes. In the agroecological conditions of the
Prokuplje vine district, the influence of manual defoliation on the phenolic profile of the wine
produced from the variety Prokupac was examined. Four experimental treatments with different
timings of manual defoliation were applied: early defoliation—treatment I, early defoliation—
treatment II, late defoliation—treatment III and the control. The phenolic profile of the wine
was determined for the three treatments of defoliation and the control treatment. Additionally,
a multivariate analysis was applied on the obtained results, together with already published data
(grape seeds and skins phenolic profiles). Identification and quantification of the phenolic compounds was performed using ultra-high-performance liquid chromatography (UHPLC) with an ultraviolet multi-diode detector (DAD) and mass detector with three analyzers—triple quadrupole (QQQ). Based on the obtained results, it was determined that there are significant differences between the experimental treatments in the content of individual polyphenols, total polyphenols and the antioxidant capacity. Twenty (20) phenolic compounds were identified in the wine samples of the experimental treatments. Defoliation significantly affected the variations of the contents of
phenolic acids and flavonoids. In treatment III, the highest content of gallic acid was obtained,
while the treatments with early defoliation did not differ in relation to the control sample. Early
defoliation in treatments I and II had an effect on the phenolic composition of the wine by favoring
the accumulation of flavonol, while the content of hydroxycinnamic acid and total anthocyanins
(TAC) was higher in treatment III. The TAC increases with later defoliation. The wines obtained by
the defoliation treatments did not show higher antioxidant activity compared to the control sample. A principal component analysis resulted in clustering of the samples based on the phenolic components characteristic for each group of samples.",
publisher = "MDPI",
journal = "Horticulturae",
title = "Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)",
volume = "8",
pages = "296",
doi = "10.3390/horticulturae8040296"
}

Ćirković, D., Matijašević, S., Ćirković, B., Laketić, D., Jovanović, Z., Kostić, B., Bešlić, Z., Sredojević, M., Tešić, Ž. Lj., Banjanac, T.,& Gašić, U. M.. (2022). Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.). in Horticulturae
MDPI., 8, 296.
https://doi.org/10.3390/horticulturae8040296

Ćirković D, Matijašević S, Ćirković B, Laketić D, Jovanović Z, Kostić B, Bešlić Z, Sredojević M, Tešić ŽL, Banjanac T, Gašić UM. Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.). in Horticulturae. 2022;8:296.
doi:10.3390/horticulturae8040296 .

Ćirković, Dušica, Matijašević, Saša, Ćirković, Bratislav, Laketić, Darko, Jovanović, Zoran, Kostić, Boban, Bešlić, Zoran, Sredojević, Milica, Tešić, Živoslav Lj., Banjanac, Tijana, Gašić, Uroš M., "Influence of Different Defoliation Timings on Quality and Phenolic Composition of the Wines Produced from the Serbian Autochthonous Variety Prokupac (Vitis vinifera L.)" in Horticulturae, 8 (2022):296,
https://doi.org/10.3390/horticulturae8040296 . .

TY  - JOUR
AU  - Natić, Maja
AU  - Dabić Zagorac, Dragana
AU  - Gašić, Uroš M.
AU  - Dojčinović, Biljana P.
AU  - Ćirić, Ivanka
AU  - Relić, Dubravka
AU  - Todić, Slavica
AU  - Sredojević, Milica
PY  - 2021
UR  - https://www.sciencedirect.com/science/article/pii/S2212429221000146
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4487
AB  - The phenolic and elemental profiles of Serbian autochthonous grape varieties ‘Smederevka’ and ‘Plovdina’ were studied and compared with some international varieties. Total phenolic content and radical scavenging activity were highest in seeds of ‘Plovdina’, and in ‘Smederevka’ skins, which also had the highest contents of ferulic, chlorogenic and caffeic acids (16.0, 1.44 and 0.98 mg/kg, respectively). Protocatechuic acid was quantified only in the seeds of these varieties. Untypically for Vitis vinifera L. species, the presence of malvidin 3,5-O-dihexoside was found in the skins of ‘Vranac’ and ‘Muscat Hamburg’. In ‘Plovdina’ skins among the anthocyanins, hexosides of peonidin and delphinidin were prevalent. ‘Plovdina’ grapes had lower quantities of Al, Ni and Na in comparison to the other varieties intended for white wine production. Significant correlations among the most abundant elements, such as K, P, Ca, Mg, S, Fe, Cu, and Zn, pointed to potential positive interactions. For elements that have toxicological reference values, the health risk assessment was calculated for adults and children, and suggested that all samples were safe for human consumption.
PB  - Elsevier
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - Autochthonous and international grape varieties grown in Serbia - Phenolic and elemental composition
VL  - 40
SP  - 100889
DO  - 10.1016/j.fbio.2021.100889
ER  - 

@article{
author = "Natić, Maja and Dabić Zagorac, Dragana and Gašić, Uroš M. and Dojčinović, Biljana P. and Ćirić, Ivanka and Relić, Dubravka and Todić, Slavica and Sredojević, Milica",
year = "2021",
abstract = "The phenolic and elemental profiles of Serbian autochthonous grape varieties ‘Smederevka’ and ‘Plovdina’ were studied and compared with some international varieties. Total phenolic content and radical scavenging activity were highest in seeds of ‘Plovdina’, and in ‘Smederevka’ skins, which also had the highest contents of ferulic, chlorogenic and caffeic acids (16.0, 1.44 and 0.98 mg/kg, respectively). Protocatechuic acid was quantified only in the seeds of these varieties. Untypically for Vitis vinifera L. species, the presence of malvidin 3,5-O-dihexoside was found in the skins of ‘Vranac’ and ‘Muscat Hamburg’. In ‘Plovdina’ skins among the anthocyanins, hexosides of peonidin and delphinidin were prevalent. ‘Plovdina’ grapes had lower quantities of Al, Ni and Na in comparison to the other varieties intended for white wine production. Significant correlations among the most abundant elements, such as K, P, Ca, Mg, S, Fe, Cu, and Zn, pointed to potential positive interactions. For elements that have toxicological reference values, the health risk assessment was calculated for adults and children, and suggested that all samples were safe for human consumption.",
publisher = "Elsevier",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "Autochthonous and international grape varieties grown in Serbia - Phenolic and elemental composition",
volume = "40",
pages = "100889",
doi = "10.1016/j.fbio.2021.100889"
}

Natić, M., Dabić Zagorac, D., Gašić, U. M., Dojčinović, B. P., Ćirić, I., Relić, D., Todić, S.,& Sredojević, M.. (2021). Autochthonous and international grape varieties grown in Serbia - Phenolic and elemental composition. in Food Bioscience
Elsevier., 40, 100889.
https://doi.org/10.1016/j.fbio.2021.100889

Natić M, Dabić Zagorac D, Gašić UM, Dojčinović BP, Ćirić I, Relić D, Todić S, Sredojević M. Autochthonous and international grape varieties grown in Serbia - Phenolic and elemental composition. in Food Bioscience. 2021;40:100889.
doi:10.1016/j.fbio.2021.100889 .

Natić, Maja, Dabić Zagorac, Dragana, Gašić, Uroš M., Dojčinović, Biljana P., Ćirić, Ivanka, Relić, Dubravka, Todić, Slavica, Sredojević, Milica, "Autochthonous and international grape varieties grown in Serbia - Phenolic and elemental composition" in Food Bioscience, 40 (2021):100889,
https://doi.org/10.1016/j.fbio.2021.100889 . .

TY  - DATA
AU  - Natić, Maja
AU  - Dabić Zagorac, Dragana
AU  - Gašić, Uroš M.
AU  - Dojčinović, Biljana P.
AU  - Ćirić, Ivanka
AU  - Relić, Dubravka
AU  - Todić, Slavica
AU  - Sredojević, Milica
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4487
UR  - https://www.sciencedirect.com/science/article/pii/S2212429221000146
PB  - Elsevier
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - Supplementary data for the article: Natić, M.; Dabić Zagorac, D.; Gašić, U.; Dojčinović, B.; Ćirić, I.; Relić, D.; Todić, S.; Sredojević, M. Autochthonous and International Grape Varieties Grown in Serbia - Phenolic and Elemental Composition. Food Bioscience 2021, 40, 100889. https://doi.org/10.1016/j.fbio.2021.100889.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4488
ER  - 

@misc{
author = "Natić, Maja and Dabić Zagorac, Dragana and Gašić, Uroš M. and Dojčinović, Biljana P. and Ćirić, Ivanka and Relić, Dubravka and Todić, Slavica and Sredojević, Milica",
year = "2021",
publisher = "Elsevier",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "Supplementary data for the article: Natić, M.; Dabić Zagorac, D.; Gašić, U.; Dojčinović, B.; Ćirić, I.; Relić, D.; Todić, S.; Sredojević, M. Autochthonous and International Grape Varieties Grown in Serbia - Phenolic and Elemental Composition. Food Bioscience 2021, 40, 100889. https://doi.org/10.1016/j.fbio.2021.100889.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4488"
}

Natić, M., Dabić Zagorac, D., Gašić, U. M., Dojčinović, B. P., Ćirić, I., Relić, D., Todić, S.,& Sredojević, M.. (2021). Supplementary data for the article: Natić, M.; Dabić Zagorac, D.; Gašić, U.; Dojčinović, B.; Ćirić, I.; Relić, D.; Todić, S.; Sredojević, M. Autochthonous and International Grape Varieties Grown in Serbia - Phenolic and Elemental Composition. Food Bioscience 2021, 40, 100889. https://doi.org/10.1016/j.fbio.2021.100889.. in Food Bioscience
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_4488

Natić M, Dabić Zagorac D, Gašić UM, Dojčinović BP, Ćirić I, Relić D, Todić S, Sredojević M. Supplementary data for the article: Natić, M.; Dabić Zagorac, D.; Gašić, U.; Dojčinović, B.; Ćirić, I.; Relić, D.; Todić, S.; Sredojević, M. Autochthonous and International Grape Varieties Grown in Serbia - Phenolic and Elemental Composition. Food Bioscience 2021, 40, 100889. https://doi.org/10.1016/j.fbio.2021.100889.. in Food Bioscience. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4488 .

Natić, Maja, Dabić Zagorac, Dragana, Gašić, Uroš M., Dojčinović, Biljana P., Ćirić, Ivanka, Relić, Dubravka, Todić, Slavica, Sredojević, Milica, "Supplementary data for the article: Natić, M.; Dabić Zagorac, D.; Gašić, U.; Dojčinović, B.; Ćirić, I.; Relić, D.; Todić, S.; Sredojević, M. Autochthonous and International Grape Varieties Grown in Serbia - Phenolic and Elemental Composition. Food Bioscience 2021, 40, 100889. https://doi.org/10.1016/j.fbio.2021.100889." in Food Bioscience (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4488 .

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Nedić, Nebojša
AU  - Sredojević, Milica
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4739
AB  - The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Distribution of polyphenolic and sugar compounds in different buckwheat plant parts
VL  - 11
IS  - 42
SP  - 25816
EP  - 25829
DO  - 10.1039/D1RA04250E
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Nedić, Nebojša and Sredojević, Milica and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2021",
abstract = "The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Distribution of polyphenolic and sugar compounds in different buckwheat plant parts",
volume = "11",
number = "42",
pages = "25816-25829",
doi = "10.1039/D1RA04250E"
}

Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Nedić, N., Sredojević, M., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2021). Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. in RSC Advances
Royal Society of Chemistry., 11(42), 25816-25829.
https://doi.org/10.1039/D1RA04250E

Nešović M, Gašić UM, Tosti T, Horvacki N, Nedić N, Sredojević M, Blagojević S, Ignjatović L, Tešić ŽL. Distribution of polyphenolic and sugar compounds in different buckwheat plant parts. in RSC Advances. 2021;11(42):25816-25829.
doi:10.1039/D1RA04250E .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Horvacki, Nikola, Nedić, Nebojša, Sredojević, Milica, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Distribution of polyphenolic and sugar compounds in different buckwheat plant parts" in RSC Advances, 11, no. 42 (2021):25816-25829,
https://doi.org/10.1039/D1RA04250E . .

TY  - DATA
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Nedić, Nebojša
AU  - Sredojević, Milica
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4740
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4740
ER  - 

@misc{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Nedić, Nebojša and Sredojević, Milica and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2021",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4740"
}

Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Nedić, N., Sredojević, M., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2021). Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.. in RSC Advances
Royal Society of Chemistry..
https://hdl.handle.net/21.15107/rcub_cherry_4740

Nešović M, Gašić UM, Tosti T, Horvacki N, Nedić N, Sredojević M, Blagojević S, Ignjatović L, Tešić ŽL. Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E.. in RSC Advances. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4740 .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Horvacki, Nikola, Nedić, Nebojša, Sredojević, Milica, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Supplementary data for the article: Nešović, M.; Gašić, U.; Tosti, T.; Horvacki, N.; Nedić, N.; Sredojević, M.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Distribution of Polyphenolic and Sugar Compounds in Different Buckwheat Plant Parts. RSC Adv. 2021, 11 (42), 25816–25829. https://doi.org/10.1039/D1RA04250E." in RSC Advances (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4740 .

TY  - JOUR
AU  - Fermo, Paola
AU  - Comite, Valeria
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Gašić, Uroš M.
AU  - Mutić, Jelena
AU  - Baošić, Rada
AU  - Tešić, Živoslav Lj.
PY  - 2021
AB  - The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.
PB  - MDPI
T2  - Foods
T1  - Elemental Analysis and Phenolic Profiles of Selected Italian Wines
VL  - 10
IS  - 1
SP  - 158
DO  - 10.3390/foods10010158
ER  - 

@article{
author = "Fermo, Paola and Comite, Valeria and Sredojević, Milica and Ćirić, Ivanka and Gašić, Uroš M. and Mutić, Jelena and Baošić, Rada and Tešić, Živoslav Lj.",
year = "2021",
abstract = "The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.",
publisher = "MDPI",
journal = "Foods",
title = "Elemental Analysis and Phenolic Profiles of Selected Italian Wines",
volume = "10",
number = "1",
pages = "158",
doi = "10.3390/foods10010158"
}

Fermo, P., Comite, V., Sredojević, M., Ćirić, I., Gašić, U. M., Mutić, J., Baošić, R.,& Tešić, Ž. Lj.. (2021). Elemental Analysis and Phenolic Profiles of Selected Italian Wines. in Foods
MDPI., 10(1), 158.
https://doi.org/10.3390/foods10010158

Fermo P, Comite V, Sredojević M, Ćirić I, Gašić UM, Mutić J, Baošić R, Tešić ŽL. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. in Foods. 2021;10(1):158.
doi:10.3390/foods10010158 .

Fermo, Paola, Comite, Valeria, Sredojević, Milica, Ćirić, Ivanka, Gašić, Uroš M., Mutić, Jelena, Baošić, Rada, Tešić, Živoslav Lj., "Elemental Analysis and Phenolic Profiles of Selected Italian Wines" in Foods, 10, no. 1 (2021):158,
https://doi.org/10.3390/foods10010158 . .

TY  - DATA
AU  - Fermo, Paola
AU  - Comite, Valeria
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Gašić, Uroš M.
AU  - Mutić, Jelena
AU  - Baošić, Rada
AU  - Tešić, Živoslav Lj.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4811
PB  - MDPI
T2  - Foods
T1  - Supplementary data for the article: Fermo, P.; Comite, V.; Sredojević, M.; Ćirić, I.; Gašić, U.; Mutić, J.; Baošić, R.; Tešić, Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021, 10 (1), 158. https://doi.org/10.3390/foods10010158.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4811
ER  - 

@misc{
author = "Fermo, Paola and Comite, Valeria and Sredojević, Milica and Ćirić, Ivanka and Gašić, Uroš M. and Mutić, Jelena and Baošić, Rada and Tešić, Živoslav Lj.",
year = "2021",
publisher = "MDPI",
journal = "Foods",
title = "Supplementary data for the article: Fermo, P.; Comite, V.; Sredojević, M.; Ćirić, I.; Gašić, U.; Mutić, J.; Baošić, R.; Tešić, Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021, 10 (1), 158. https://doi.org/10.3390/foods10010158.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4811"
}

Fermo, P., Comite, V., Sredojević, M., Ćirić, I., Gašić, U. M., Mutić, J., Baošić, R.,& Tešić, Ž. Lj.. (2021). Supplementary data for the article: Fermo, P.; Comite, V.; Sredojević, M.; Ćirić, I.; Gašić, U.; Mutić, J.; Baošić, R.; Tešić, Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021, 10 (1), 158. https://doi.org/10.3390/foods10010158.. in Foods
MDPI..
https://hdl.handle.net/21.15107/rcub_cherry_4811

Fermo P, Comite V, Sredojević M, Ćirić I, Gašić UM, Mutić J, Baošić R, Tešić ŽL. Supplementary data for the article: Fermo, P.; Comite, V.; Sredojević, M.; Ćirić, I.; Gašić, U.; Mutić, J.; Baošić, R.; Tešić, Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021, 10 (1), 158. https://doi.org/10.3390/foods10010158.. in Foods. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4811 .

Fermo, Paola, Comite, Valeria, Sredojević, Milica, Ćirić, Ivanka, Gašić, Uroš M., Mutić, Jelena, Baošić, Rada, Tešić, Živoslav Lj., "Supplementary data for the article: Fermo, P.; Comite, V.; Sredojević, M.; Ćirić, I.; Gašić, U.; Mutić, J.; Baošić, R.; Tešić, Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021, 10 (1), 158. https://doi.org/10.3390/foods10010158." in Foods (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4811 .

TY  - JOUR
AU  - Petrović, Marija S.
AU  - Pastor, Ferenc
AU  - Đurović, Saša
AU  - Veljović, Sonja
AU  - Gorjanović, Stanislava
AU  - Sredojević, Milica
AU  - Vukosavljević, Predrag V.
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4769
AB  - In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
VL  - 58
IS  - 6
SP  - 2160
EP  - 2169
DO  - 10.1007/s13197-020-04726-6
ER  - 

@article{
author = "Petrović, Marija S. and Pastor, Ferenc and Đurović, Saša and Veljović, Sonja and Gorjanović, Stanislava and Sredojević, Milica and Vukosavljević, Predrag V.",
year = "2021",
abstract = "In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach",
volume = "58",
number = "6",
pages = "2160-2169",
doi = "10.1007/s13197-020-04726-6"
}

Petrović, M. S., Pastor, F., Đurović, S., Veljović, S., Gorjanović, S., Sredojević, M.,& Vukosavljević, P. V.. (2021). Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 58(6), 2160-2169.
https://doi.org/10.1007/s13197-020-04726-6

Petrović MS, Pastor F, Đurović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević PV. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore. 2021;58(6):2160-2169.
doi:10.1007/s13197-020-04726-6 .

Petrović, Marija S., Pastor, Ferenc, Đurović, Saša, Veljović, Sonja, Gorjanović, Stanislava, Sredojević, Milica, Vukosavljević, Predrag V., "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach" in Journal of Food Science and Technology-Mysore, 58, no. 6 (2021):2160-2169,
https://doi.org/10.1007/s13197-020-04726-6 . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Šuković, Danijela
AU  - Knežević, Bojana
AU  - Gašić, Uroš M.
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Todić, Slavica
AU  - Mutić, Jelena
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3879
AB  - Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)-Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
PB  - MDPI
T2  - Foods
T1  - Phenolic profiles of leaves, grapes and wine of grapevine variety vranac (Vitis vinifera L.) from Montenegro
VL  - 9
IS  - 2
SP  - 1
EP  - 24
DO  - 10.3390/foods9020138
ER  - 

@article{
author = "Šuković, Danijela and Knežević, Bojana and Gašić, Uroš M. and Sredojević, Milica and Ćirić, Ivanka and Todić, Slavica and Mutić, Jelena and Tešić, Živoslav Lj.",
year = "2020",
abstract = "Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)-Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.",
publisher = "MDPI",
journal = "Foods",
title = "Phenolic profiles of leaves, grapes and wine of grapevine variety vranac (Vitis vinifera L.) from Montenegro",
volume = "9",
number = "2",
pages = "1-24",
doi = "10.3390/foods9020138"
}

Šuković, D., Knežević, B., Gašić, U. M., Sredojević, M., Ćirić, I., Todić, S., Mutić, J.,& Tešić, Ž. Lj.. (2020). Phenolic profiles of leaves, grapes and wine of grapevine variety vranac (Vitis vinifera L.) from Montenegro. in Foods
MDPI., 9(2), 1-24.
https://doi.org/10.3390/foods9020138

Šuković D, Knežević B, Gašić UM, Sredojević M, Ćirić I, Todić S, Mutić J, Tešić ŽL. Phenolic profiles of leaves, grapes and wine of grapevine variety vranac (Vitis vinifera L.) from Montenegro. in Foods. 2020;9(2):1-24.
doi:10.3390/foods9020138 .

Šuković, Danijela, Knežević, Bojana, Gašić, Uroš M., Sredojević, Milica, Ćirić, Ivanka, Todić, Slavica, Mutić, Jelena, Tešić, Živoslav Lj., "Phenolic profiles of leaves, grapes and wine of grapevine variety vranac (Vitis vinifera L.) from Montenegro" in Foods, 9, no. 2 (2020):1-24,
https://doi.org/10.3390/foods9020138 . .

TY  - JOUR
AU  - Fotirić-Akšić, Milica M.
AU  - Tosti, Tomislav
AU  - Sredojević, Milica
AU  - Milivojević, Jasminka
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3295
AB  - The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry (‘Favette’, ‘Alba’ and ‘Clery’) and three blueberry cultivars (‘Bluecrop’, ‘Duke’ and ‘Nui’) grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar ‘Clery’ and the blueberry cultivars ‘Bluecrop’ and ‘Nui’ could be singled out in this study as being the most suitable cultivars for OP.
PB  - MDPI
T2  - Plants
T1  - Comparison of sugar profile between leaves and fruits of blueberry and strawberry cultivars grown in organic and integrated production system
VL  - 8
IS  - 7
DO  - 10.3390/plants8070205
ER  - 

@article{
author = "Fotirić-Akšić, Milica M. and Tosti, Tomislav and Sredojević, Milica and Milivojević, Jasminka and Meland, Mekjell and Natić, Maja",
year = "2019",
abstract = "The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry (‘Favette’, ‘Alba’ and ‘Clery’) and three blueberry cultivars (‘Bluecrop’, ‘Duke’ and ‘Nui’) grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar ‘Clery’ and the blueberry cultivars ‘Bluecrop’ and ‘Nui’ could be singled out in this study as being the most suitable cultivars for OP.",
publisher = "MDPI",
journal = "Plants",
title = "Comparison of sugar profile between leaves and fruits of blueberry and strawberry cultivars grown in organic and integrated production system",
volume = "8",
number = "7",
doi = "10.3390/plants8070205"
}

Fotirić-Akšić, M. M., Tosti, T., Sredojević, M., Milivojević, J., Meland, M.,& Natić, M.. (2019). Comparison of sugar profile between leaves and fruits of blueberry and strawberry cultivars grown in organic and integrated production system. in Plants
MDPI., 8(7).
https://doi.org/10.3390/plants8070205

Fotirić-Akšić MM, Tosti T, Sredojević M, Milivojević J, Meland M, Natić M. Comparison of sugar profile between leaves and fruits of blueberry and strawberry cultivars grown in organic and integrated production system. in Plants. 2019;8(7).
doi:10.3390/plants8070205 .

Fotirić-Akšić, Milica M., Tosti, Tomislav, Sredojević, Milica, Milivojević, Jasminka, Meland, Mekjell, Natić, Maja, "Comparison of sugar profile between leaves and fruits of blueberry and strawberry cultivars grown in organic and integrated production system" in Plants, 8, no. 7 (2019),
https://doi.org/10.3390/plants8070205 . .

TY  - JOUR
AU  - Fotirić-Akšić, Milica M.
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Tosti, Tomislav
AU  - Natić, Maja
AU  - Meland, Mekjell
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3722
AB  - The aim of this research was to analyze sugars and phenolics of pollen obtained from 15 different ‘Oblacinska’ sour cherry clones and to assess the chemical fingerprint of this cultivar. Carbohydrate analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), while polyphenols were analyzed by ultra-high-performance liquid chromatography-diode array detector-tandem mass spectrometry (UHPLC-DAD MS/MS) system. Glucose was the most abundant sugar, followed by fructose and sucrose. Some samples had high level of stress sugars, especially trehalose. Rutin was predominantly polyphenol in a quantity up to 181.12 mg/kg (clone III/9), with chlorogenic acid (up to 59.93 mg/kg in clone III/9) and p-coumaric acid (up to 53.99 mg/kg in clone VIII/1) coming after. According to the principal component analysis (PCA), fructose, maltose, maltotriose, sorbitol, and trehalose were the most important sugars in separating pollen samples. PCA showed splitting off clones VIII/1, IV/8, III/9, and V/P according to the quantity of phenolics and dissimilar profiles. Large differences in chemical composition of studied ‘Oblacinska sour cherry’ clone pollen were shown, proving that it is not a cultivar, but population. Finally, due to the highest level of phenolics, clones IV/8, XV/3, and VIII/1 could be singled out as a promising one for producing functional food and/or in medicinal treatments.
PB  - MDPI
T2  - Biomolecules
T1  - Chemical fingerprint of ‘oblacinska’ sour cherry (prunus Cerasus L.) pollen
VL  - 9
IS  - 9
DO  - 10.3390/biom9090391
ER  - 

@article{
author = "Fotirić-Akšić, Milica M. and Gašić, Uroš M. and Dabić Zagorac, Dragana and Sredojević, Milica and Tosti, Tomislav and Natić, Maja and Meland, Mekjell",
year = "2019",
abstract = "The aim of this research was to analyze sugars and phenolics of pollen obtained from 15 different ‘Oblacinska’ sour cherry clones and to assess the chemical fingerprint of this cultivar. Carbohydrate analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD), while polyphenols were analyzed by ultra-high-performance liquid chromatography-diode array detector-tandem mass spectrometry (UHPLC-DAD MS/MS) system. Glucose was the most abundant sugar, followed by fructose and sucrose. Some samples had high level of stress sugars, especially trehalose. Rutin was predominantly polyphenol in a quantity up to 181.12 mg/kg (clone III/9), with chlorogenic acid (up to 59.93 mg/kg in clone III/9) and p-coumaric acid (up to 53.99 mg/kg in clone VIII/1) coming after. According to the principal component analysis (PCA), fructose, maltose, maltotriose, sorbitol, and trehalose were the most important sugars in separating pollen samples. PCA showed splitting off clones VIII/1, IV/8, III/9, and V/P according to the quantity of phenolics and dissimilar profiles. Large differences in chemical composition of studied ‘Oblacinska sour cherry’ clone pollen were shown, proving that it is not a cultivar, but population. Finally, due to the highest level of phenolics, clones IV/8, XV/3, and VIII/1 could be singled out as a promising one for producing functional food and/or in medicinal treatments.",
publisher = "MDPI",
journal = "Biomolecules",
title = "Chemical fingerprint of ‘oblacinska’ sour cherry (prunus Cerasus L.) pollen",
volume = "9",
number = "9",
doi = "10.3390/biom9090391"
}

Fotirić-Akšić, M. M., Gašić, U. M., Dabić Zagorac, D., Sredojević, M., Tosti, T., Natić, M.,& Meland, M.. (2019). Chemical fingerprint of ‘oblacinska’ sour cherry (prunus Cerasus L.) pollen. in Biomolecules
MDPI., 9(9).
https://doi.org/10.3390/biom9090391

Fotirić-Akšić MM, Gašić UM, Dabić Zagorac D, Sredojević M, Tosti T, Natić M, Meland M. Chemical fingerprint of ‘oblacinska’ sour cherry (prunus Cerasus L.) pollen. in Biomolecules. 2019;9(9).
doi:10.3390/biom9090391 .

Fotirić-Akšić, Milica M., Gašić, Uroš M., Dabić Zagorac, Dragana, Sredojević, Milica, Tosti, Tomislav, Natić, Maja, Meland, Mekjell, "Chemical fingerprint of ‘oblacinska’ sour cherry (prunus Cerasus L.) pollen" in Biomolecules, 9, no. 9 (2019),
https://doi.org/10.3390/biom9090391 . .

TY  - JOUR
AU  - Fotirić-Akšić, Milica M.
AU  - Dabić Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Milivojević, Jasminka
AU  - Gašić, Uroš M.
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3747
AB  - Chemical characterizations of leaves and fruits that were obtained from organically and integrally produced strawberries ('Favette', 'Alba', and 'Clery') and blueberries ('Bluecrop', 'Duke', and 'Nui') from western Serbia were undertaken in this study. Phenolic analysis was done while using ultra-high performance liquid chromatography coupled to a linear ion trap-Orbitrap hybrid mass analyzer, while total phenolic content (TPC), total anthocyanin content (TAC), and radical-scavenging activity (RSA) by spectrophotometry. In general, leaves and fruits from blueberry showed higher levels of TPC and TAC as compared to strawberry. These chemical traits were larger in organic grown fruits and larger in leaves than fruits. The most abundant phenolics in leaves and fruits of blueberry was 5-O-caffeoylquinic acid, followed by quercetin 3-O-galactoside, while catechin, quercetin, and kaempferol 3-O-glucosid were dominant in the leaves and fruits of strawberry. cis, trans-Abscisic acid was detected in all fruit samples, but not in leaves. Blueberries (both fruits and leaves) were separated from strawberries, but only organic blueberry fruits were distinguished from integrated fruits, according to principal component analysis. Quercetin, kaempferol, 5-O-caffeoylquinic acid, ferulic acid, caffeic acid, catechin, p-coumaric acid, and p-hydroxybenzoic acid were the most influential phenolic compounds for the separation. Much higher contents of TPC, RSA, TAC, quercetin 3-O-galactoside, and quercetin were found in fruits and TPC, RSA, catechin, p-hydroxybenzoicacid, p-coumaricacid, and ferulic acid in leaves in all three blueberry cultivars and the strawberry cultivar 'Clery'. These phenolic compounds are good sources of antioxidant compounds with potentially high beneficial effects on human health.
PB  - NLM (Medline)
T2  - Molecules (Basel, Switzerland)
T1  - Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System
VL  - 24
IS  - 23
DO  - 10.3390/molecules24234310
ER  - 

@article{
author = "Fotirić-Akšić, Milica M. and Dabić Zagorac, Dragana and Sredojević, Milica and Milivojević, Jasminka and Gašić, Uroš M. and Meland, Mekjell and Natić, Maja",
year = "2019",
abstract = "Chemical characterizations of leaves and fruits that were obtained from organically and integrally produced strawberries ('Favette', 'Alba', and 'Clery') and blueberries ('Bluecrop', 'Duke', and 'Nui') from western Serbia were undertaken in this study. Phenolic analysis was done while using ultra-high performance liquid chromatography coupled to a linear ion trap-Orbitrap hybrid mass analyzer, while total phenolic content (TPC), total anthocyanin content (TAC), and radical-scavenging activity (RSA) by spectrophotometry. In general, leaves and fruits from blueberry showed higher levels of TPC and TAC as compared to strawberry. These chemical traits were larger in organic grown fruits and larger in leaves than fruits. The most abundant phenolics in leaves and fruits of blueberry was 5-O-caffeoylquinic acid, followed by quercetin 3-O-galactoside, while catechin, quercetin, and kaempferol 3-O-glucosid were dominant in the leaves and fruits of strawberry. cis, trans-Abscisic acid was detected in all fruit samples, but not in leaves. Blueberries (both fruits and leaves) were separated from strawberries, but only organic blueberry fruits were distinguished from integrated fruits, according to principal component analysis. Quercetin, kaempferol, 5-O-caffeoylquinic acid, ferulic acid, caffeic acid, catechin, p-coumaric acid, and p-hydroxybenzoic acid were the most influential phenolic compounds for the separation. Much higher contents of TPC, RSA, TAC, quercetin 3-O-galactoside, and quercetin were found in fruits and TPC, RSA, catechin, p-hydroxybenzoicacid, p-coumaricacid, and ferulic acid in leaves in all three blueberry cultivars and the strawberry cultivar 'Clery'. These phenolic compounds are good sources of antioxidant compounds with potentially high beneficial effects on human health.",
publisher = "NLM (Medline)",
journal = "Molecules (Basel, Switzerland)",
title = "Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System",
volume = "24",
number = "23",
doi = "10.3390/molecules24234310"
}

Fotirić-Akšić, M. M., Dabić Zagorac, D., Sredojević, M., Milivojević, J., Gašić, U. M., Meland, M.,& Natić, M.. (2019). Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. in Molecules (Basel, Switzerland)
NLM (Medline)., 24(23).
https://doi.org/10.3390/molecules24234310

Fotirić-Akšić MM, Dabić Zagorac D, Sredojević M, Milivojević J, Gašić UM, Meland M, Natić M. Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. in Molecules (Basel, Switzerland). 2019;24(23).
doi:10.3390/molecules24234310 .

Fotirić-Akšić, Milica M., Dabić Zagorac, Dragana, Sredojević, Milica, Milivojević, Jasminka, Gašić, Uroš M., Meland, Mekjell, Natić, Maja, "Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System" in Molecules (Basel, Switzerland), 24, no. 23 (2019),
https://doi.org/10.3390/molecules24234310 . .

TY  - DATA
AU  - Fotirić-Akšić, Milica M.
AU  - Dabić Zagorac, Dragana
AU  - Sredojević, Milica
AU  - Milivojević, Jasminka
AU  - Gašić, Uroš M.
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3748
PB  - NLM (Medline)
T2  - Molecules (Basel, Switzerland)
T1  - Supplementary data for the article: Fotirić Akšić, M.; Dabić Zagorac, D.; Sredojević, M.; Milivojević, J.; Gašić, U.; Meland, M.; Natić, M. Chemometric Characterization of Strawberries and Blueberries According to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. Molecules (Basel, Switzerland) 2019, 24 (23). https://doi.org/10.3390/molecules24234310
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3748
ER  - 

@misc{
author = "Fotirić-Akšić, Milica M. and Dabić Zagorac, Dragana and Sredojević, Milica and Milivojević, Jasminka and Gašić, Uroš M. and Meland, Mekjell and Natić, Maja",
year = "2019",
publisher = "NLM (Medline)",
journal = "Molecules (Basel, Switzerland)",
title = "Supplementary data for the article: Fotirić Akšić, M.; Dabić Zagorac, D.; Sredojević, M.; Milivojević, J.; Gašić, U.; Meland, M.; Natić, M. Chemometric Characterization of Strawberries and Blueberries According to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. Molecules (Basel, Switzerland) 2019, 24 (23). https://doi.org/10.3390/molecules24234310",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3748"
}

Fotirić-Akšić, M. M., Dabić Zagorac, D., Sredojević, M., Milivojević, J., Gašić, U. M., Meland, M.,& Natić, M.. (2019). Supplementary data for the article: Fotirić Akšić, M.; Dabić Zagorac, D.; Sredojević, M.; Milivojević, J.; Gašić, U.; Meland, M.; Natić, M. Chemometric Characterization of Strawberries and Blueberries According to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. Molecules (Basel, Switzerland) 2019, 24 (23). https://doi.org/10.3390/molecules24234310. in Molecules (Basel, Switzerland)
NLM (Medline)..
https://hdl.handle.net/21.15107/rcub_cherry_3748

Fotirić-Akšić MM, Dabić Zagorac D, Sredojević M, Milivojević J, Gašić UM, Meland M, Natić M. Supplementary data for the article: Fotirić Akšić, M.; Dabić Zagorac, D.; Sredojević, M.; Milivojević, J.; Gašić, U.; Meland, M.; Natić, M. Chemometric Characterization of Strawberries and Blueberries According to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. Molecules (Basel, Switzerland) 2019, 24 (23). https://doi.org/10.3390/molecules24234310. in Molecules (Basel, Switzerland). 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_3748 .

Fotirić-Akšić, Milica M., Dabić Zagorac, Dragana, Sredojević, Milica, Milivojević, Jasminka, Gašić, Uroš M., Meland, Mekjell, Natić, Maja, "Supplementary data for the article: Fotirić Akšić, M.; Dabić Zagorac, D.; Sredojević, M.; Milivojević, J.; Gašić, U.; Meland, M.; Natić, M. Chemometric Characterization of Strawberries and Blueberries According to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System. Molecules (Basel, Switzerland) 2019, 24 (23). https://doi.org/10.3390/molecules24234310" in Molecules (Basel, Switzerland) (2019),
https://hdl.handle.net/21.15107/rcub_cherry_3748 .

TY  - JOUR
AU  - Ćirković, Dušica
AU  - Matijašević, Saša
AU  - Deletić, Nebojša
AU  - Ćirković, Bratislav
AU  - Gašić, Uroš M.
AU  - Sredojević, Milica
AU  - Jovanović, Zoran
AU  - Đurić, Vladan
AU  - Tešić, Živoslav Lj.
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3800
AB  - The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation—variant I (flowering stage, 50% open flowers); early defoliation—variant II (grape size 3–5 mm); late defoliation—variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.
PB  - MDPI
T2  - Agronomy
T1  - The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)
VL  - 9
IS  - 12
SP  - 822
DO  - 10.3390/agronomy9120822
ER  - 

@article{
author = "Ćirković, Dušica and Matijašević, Saša and Deletić, Nebojša and Ćirković, Bratislav and Gašić, Uroš M. and Sredojević, Milica and Jovanović, Zoran and Đurić, Vladan and Tešić, Živoslav Lj.",
year = "2019",
abstract = "The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four trial variants of manual defoliation were assessed: Early defoliation—variant I (flowering stage, 50% open flowers); early defoliation—variant II (grape size 3–5 mm); late defoliation—variant III (onset of grape ripening, veraison); and control (no defoliation). The first six leaves of each primary shoot were removed from all defoliated vines. The greatest assimilation area of primary and lateral shoots during the study was observed in the control, i.e., the trial variant with no defoliation. Defoliation significantly decreased the grape yield of the all three defoliated variants in regard to the control. The phenolic profile of the three variants and control was established by analyzing the grape seeds and skin. Based on the collected results for the Prokupac variety, significant differences between the trial variants were established regarding the content of phenols and total polyphenols, as well as radical scavenging activity. Defoliation variants showed a significant effect on the total phenols content of grape skin. In all defoliation variants, as well as in the control, high amounts of ellagic acid were measured. Resveratrol was identified only in grape skin samples of the control variant. The removal of leaves increased the concentration of phenolic compounds in variants where early defoliation was applied. The highest total anthocyanins content was found in 2015 in variant I, where leaves were removed during the full flowering stage.",
publisher = "MDPI",
journal = "Agronomy",
title = "The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)",
volume = "9",
number = "12",
pages = "822",
doi = "10.3390/agronomy9120822"
}

Ćirković, D., Matijašević, S., Deletić, N., Ćirković, B., Gašić, U. M., Sredojević, M., Jovanović, Z., Đurić, V.,& Tešić, Ž. Lj.. (2019). The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.). in Agronomy
MDPI., 9(12), 822.
https://doi.org/10.3390/agronomy9120822

Ćirković D, Matijašević S, Deletić N, Ćirković B, Gašić UM, Sredojević M, Jovanović Z, Đurić V, Tešić ŽL. The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.). in Agronomy. 2019;9(12):822.
doi:10.3390/agronomy9120822 .

Ćirković, Dušica, Matijašević, Saša, Deletić, Nebojša, Ćirković, Bratislav, Gašić, Uroš M., Sredojević, Milica, Jovanović, Zoran, Đurić, Vladan, Tešić, Živoslav Lj., "The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)" in Agronomy, 9, no. 12 (2019):822,
https://doi.org/10.3390/agronomy9120822 . .

TY  - JOUR
AU  - Sredojević, Milica
AU  - Dabić Zagorac, Dragana
AU  - Gašić, Uroš M.
AU  - Jović, Sonja
AU  - Bešlić, Zoran
AU  - Todić, Slavica
AU  - Natić, Maja
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2224
AB  - Phenolic profiles of young monovarietal white and red wines from the Central Serbia were investigated. Quantification of phenolics was done using ultra-high-performance liquid chromatography (UHPLC) coupled with a diode array detector and a triple-quadrupole mass spectrometer. Generally, red wines were characterised with higher phenolics content when compared to the white wines. This applies also for the total phenolics content (TPC) and radical scavenging activity (RSA) values. Among all the samples, the red wine from autochthonous Serbian variety Prokupac' stood out with unique composition, showing the highest TPC, RSA and the highest concentration of the individual phenolics. Finally, based on a specific phenolic pattern, principal component analysis (PCA) indicated clustering of red and white wines, with the Prokupac' as a prominent outlier. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Phenolic profiles of Serbian autochthonous variety "Prokupac' and monovarietal international wines from the Central Serbia wine region
VL  - 32
IS  - 19
SP  - 2356
EP  - 2359
DO  - 10.1080/14786419.2017.1408107
ER  - 

@article{
author = "Sredojević, Milica and Dabić Zagorac, Dragana and Gašić, Uroš M. and Jović, Sonja and Bešlić, Zoran and Todić, Slavica and Natić, Maja",
year = "2018",
abstract = "Phenolic profiles of young monovarietal white and red wines from the Central Serbia were investigated. Quantification of phenolics was done using ultra-high-performance liquid chromatography (UHPLC) coupled with a diode array detector and a triple-quadrupole mass spectrometer. Generally, red wines were characterised with higher phenolics content when compared to the white wines. This applies also for the total phenolics content (TPC) and radical scavenging activity (RSA) values. Among all the samples, the red wine from autochthonous Serbian variety Prokupac' stood out with unique composition, showing the highest TPC, RSA and the highest concentration of the individual phenolics. Finally, based on a specific phenolic pattern, principal component analysis (PCA) indicated clustering of red and white wines, with the Prokupac' as a prominent outlier. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Phenolic profiles of Serbian autochthonous variety "Prokupac' and monovarietal international wines from the Central Serbia wine region",
volume = "32",
number = "19",
pages = "2356-2359",
doi = "10.1080/14786419.2017.1408107"
}

Sredojević, M., Dabić Zagorac, D., Gašić, U. M., Jović, S., Bešlić, Z., Todić, S.,& Natić, M.. (2018). Phenolic profiles of Serbian autochthonous variety "Prokupac' and monovarietal international wines from the Central Serbia wine region. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 32(19), 2356-2359.
https://doi.org/10.1080/14786419.2017.1408107

Sredojević M, Dabić Zagorac D, Gašić UM, Jović S, Bešlić Z, Todić S, Natić M. Phenolic profiles of Serbian autochthonous variety "Prokupac' and monovarietal international wines from the Central Serbia wine region. in Natural Product Research. 2018;32(19):2356-2359.
doi:10.1080/14786419.2017.1408107 .

Sredojević, Milica, Dabić Zagorac, Dragana, Gašić, Uroš M., Jović, Sonja, Bešlić, Zoran, Todić, Slavica, Natić, Maja, "Phenolic profiles of Serbian autochthonous variety "Prokupac' and monovarietal international wines from the Central Serbia wine region" in Natural Product Research, 32, no. 19 (2018):2356-2359,
https://doi.org/10.1080/14786419.2017.1408107 . .

TY  - THES
AU  - Sredojević, Milica
PY  - 2018
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=6169
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:18678/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=50654223
UR  - http://nardus.mpn.gov.rs/123456789/10200
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2782
AB  - Hemijska karakterizacija razliĉitih sorti vinove loze (Vitis vinifera L.) izrazliĉitih vinogorja u Srbiji predstavlja osnovni cilj ove disertacije. Istraživanjem jeobuhvaćeno 29 sorti, u kojima je odredjen polifenolni profil, antioksidativni potencijal,kao i elementalni sastav...
AB  - The aim of this study was to define chemical composition of diverse Vitisvinifera L. grapevine species from different vineyards located in Serbia. Phenolicscontent, radical scavenging activity and elemental composition of 29 grapevine varietieswas determined using different analytical techniques...
PB  - Универзитет у Београду, Хемијски факултет
T2  - Универзитет у Београду
T1  - Hemijska karakterizacija grožđa i sortnih vina iz različitih vinogorja u Srbiji
UR  - https://hdl.handle.net/21.15107/rcub_nardus_10200
ER  - 

@phdthesis{
author = "Sredojević, Milica",
year = "2018",
abstract = "Hemijska karakterizacija razliĉitih sorti vinove loze (Vitis vinifera L.) izrazliĉitih vinogorja u Srbiji predstavlja osnovni cilj ove disertacije. Istraživanjem jeobuhvaćeno 29 sorti, u kojima je odredjen polifenolni profil, antioksidativni potencijal,kao i elementalni sastav..., The aim of this study was to define chemical composition of diverse Vitisvinifera L. grapevine species from different vineyards located in Serbia. Phenolicscontent, radical scavenging activity and elemental composition of 29 grapevine varietieswas determined using different analytical techniques...",
publisher = "Универзитет у Београду, Хемијски факултет",
journal = "Универзитет у Београду",
title = "Hemijska karakterizacija grožđa i sortnih vina iz različitih vinogorja u Srbiji",
url = "https://hdl.handle.net/21.15107/rcub_nardus_10200"
}

Sredojević, M.. (2018). Hemijska karakterizacija grožđa i sortnih vina iz različitih vinogorja u Srbiji. in Универзитет у Београду
Универзитет у Београду, Хемијски факултет..
https://hdl.handle.net/21.15107/rcub_nardus_10200

Sredojević M. Hemijska karakterizacija grožđa i sortnih vina iz različitih vinogorja u Srbiji. in Универзитет у Београду. 2018;.
https://hdl.handle.net/21.15107/rcub_nardus_10200 .

Sredojević, Milica, "Hemijska karakterizacija grožđa i sortnih vina iz različitih vinogorja u Srbiji" in Универзитет у Београду (2018),
https://hdl.handle.net/21.15107/rcub_nardus_10200 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Pantelić, Milica
AU  - Dabic Zagorac, Dragana
AU  - Natić, Maja
PY  - 2017
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6373
AB  - Recovering bioactive compounds from agricultural waste is attracting an increasing attention
in the past years. The wine industry produces a large portion of waste that represents an
ecological and economical issue as grape pomace (seeds and skins), stems and lees are
residues left behind after pressing and fermentation in the production process. These
winemaking by-products are rich in various phytochemicals, especially polyphenols, and
therefore could be used as an inexpensive and sustainable source in biotechnological
applications (nutraceutical, medical, pharmaceutical, and cosmetic industry).
The objective of this work was to characterize red grape pomace and to establish its
phenolic profile. The content of total polyphenols (TPC) and anthocyanins (TAC), along
with the radical scavenging activity were investigated, and the influence of three different
extraction solvents (acidified MeOH/H2O, acidified EtOH/H2O and 0.1M HCI) was assessed.
Quantification of phenolics in grape pomace extracts was done using the available standards
by UHPLC coupled with a diode array detector (DAD) and connected to a triple-quadruple
mass spectrometer. The concentration of total phenolics was determined using Folin-
Ciocalteu method, scavenging activity of pomace extracts was evaluated using DPPH·
reagent, while the content of anthocyanins was determined using pH-differential method.
The results obtained for TPC, RSA and TAC varied due to different solvents used for the
extraction (2.1-6.5 mg GAE/100 g DW, 12.2-34.5 µmol TE/100 g DW, and 406.9-695.3 mg
mal 3-glu/100 g, respectively). Among polyphenols the most abundant was catechin (34.4
mg/100 g DW). Also, high concentrations of gallic acid, ellagic acid, and syringic acid were
found (7.8 mg/100 g DW, 2.3 mg/100 g DW, and 2.1mg/100 g DW, respectively). Our
investigations indicated that analysed extracts were rich in polyphenols and therefore could
be considered in food supplements production.
PB  - Belgrade : Institute of Technical Sciences of SASA
C3  - Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia
T1  - Winemaking by-products as a source of phenolic compounds
SP  - 22
EP  - 22
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6373
ER  - 

@conference{
author = "Smailagić, Anita and Pantelić, Milica and Dabic Zagorac, Dragana and Natić, Maja",
year = "2017",
abstract = "Recovering bioactive compounds from agricultural waste is attracting an increasing attention
in the past years. The wine industry produces a large portion of waste that represents an
ecological and economical issue as grape pomace (seeds and skins), stems and lees are
residues left behind after pressing and fermentation in the production process. These
winemaking by-products are rich in various phytochemicals, especially polyphenols, and
therefore could be used as an inexpensive and sustainable source in biotechnological
applications (nutraceutical, medical, pharmaceutical, and cosmetic industry).
The objective of this work was to characterize red grape pomace and to establish its
phenolic profile. The content of total polyphenols (TPC) and anthocyanins (TAC), along
with the radical scavenging activity were investigated, and the influence of three different
extraction solvents (acidified MeOH/H2O, acidified EtOH/H2O and 0.1M HCI) was assessed.
Quantification of phenolics in grape pomace extracts was done using the available standards
by UHPLC coupled with a diode array detector (DAD) and connected to a triple-quadruple
mass spectrometer. The concentration of total phenolics was determined using Folin-
Ciocalteu method, scavenging activity of pomace extracts was evaluated using DPPH·
reagent, while the content of anthocyanins was determined using pH-differential method.
The results obtained for TPC, RSA and TAC varied due to different solvents used for the
extraction (2.1-6.5 mg GAE/100 g DW, 12.2-34.5 µmol TE/100 g DW, and 406.9-695.3 mg
mal 3-glu/100 g, respectively). Among polyphenols the most abundant was catechin (34.4
mg/100 g DW). Also, high concentrations of gallic acid, ellagic acid, and syringic acid were
found (7.8 mg/100 g DW, 2.3 mg/100 g DW, and 2.1mg/100 g DW, respectively). Our
investigations indicated that analysed extracts were rich in polyphenols and therefore could
be considered in food supplements production.",
publisher = "Belgrade : Institute of Technical Sciences of SASA",
journal = "Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia",
title = "Winemaking by-products as a source of phenolic compounds",
pages = "22-22",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6373"
}

Smailagić, A., Pantelić, M., Dabic Zagorac, D.,& Natić, M.. (2017). Winemaking by-products as a source of phenolic compounds. in Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia
Belgrade : Institute of Technical Sciences of SASA., 22-22.
https://hdl.handle.net/21.15107/rcub_cherry_6373

Smailagić A, Pantelić M, Dabic Zagorac D, Natić M. Winemaking by-products as a source of phenolic compounds. in Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia. 2017;:22-22.
https://hdl.handle.net/21.15107/rcub_cherry_6373 .

Smailagić, Anita, Pantelić, Milica, Dabic Zagorac, Dragana, Natić, Maja, "Winemaking by-products as a source of phenolic compounds" in Sixteenth Young Researchers’ Conference Materials Science and Engineering, December 6-8, 2017, Belgrade, Serbia (2017):22-22,
https://hdl.handle.net/21.15107/rcub_cherry_6373 .

TY  - JOUR
AU  - Pantelić, Milica
AU  - Dabić Zagorac, Dragana
AU  - Ćirić, Ivanka
AU  - Pergal, Marija V.
AU  - Relić, Dubravka
AU  - Todić, Slavica
AU  - Natić, Maja
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2505
AB  - This research was designed to determine phenolics content, radical scavenging activity and mineral composition of 22 grapevine leaves of diverse varietal origin. Samples were collected from two vineyards located in Central Serbia (Belgrade vineyard area) and Eastern Serbia (Mlava vineyard area). Leaf extracts were characterized mostly with phenolics acids, flavonols and flavan-3-ols. Ellagic acid and rutin were the most abundant components, found in the concentration up to 770 mg/kg and 450 mg/kg of dry weight, respectively. Total phenolic content was in the range from 27.5 to 76.0 g GAE/kg of dry weight while the radical scavenging activity ranged from 0.429 to 0.867 mmol TE/kg of dry weight. The most common element in all samples was IC (content ranging from 2.30 g/kg to 6.77 g/kg of dry weight), followed by Ca, Na, and B. A variation in the chemical composition was shown to be convenient way to differentiate among the grape leaves of diverse varietal origin. Clear separation was demonstrated between objects of different geographical origin by Principal Component Analysis. Serbian variety 'Petra', an interspecies hybrid with atypical composition, was detected as an outlier in comparison to other samples.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia
VL  - 62
SP  - 76
EP  - 83
DO  - 10.1016/j.jfca.2017.05.002
ER  - 

@article{
author = "Pantelić, Milica and Dabić Zagorac, Dragana and Ćirić, Ivanka and Pergal, Marija V. and Relić, Dubravka and Todić, Slavica and Natić, Maja",
year = "2017",
abstract = "This research was designed to determine phenolics content, radical scavenging activity and mineral composition of 22 grapevine leaves of diverse varietal origin. Samples were collected from two vineyards located in Central Serbia (Belgrade vineyard area) and Eastern Serbia (Mlava vineyard area). Leaf extracts were characterized mostly with phenolics acids, flavonols and flavan-3-ols. Ellagic acid and rutin were the most abundant components, found in the concentration up to 770 mg/kg and 450 mg/kg of dry weight, respectively. Total phenolic content was in the range from 27.5 to 76.0 g GAE/kg of dry weight while the radical scavenging activity ranged from 0.429 to 0.867 mmol TE/kg of dry weight. The most common element in all samples was IC (content ranging from 2.30 g/kg to 6.77 g/kg of dry weight), followed by Ca, Na, and B. A variation in the chemical composition was shown to be convenient way to differentiate among the grape leaves of diverse varietal origin. Clear separation was demonstrated between objects of different geographical origin by Principal Component Analysis. Serbian variety 'Petra', an interspecies hybrid with atypical composition, was detected as an outlier in comparison to other samples.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia",
volume = "62",
pages = "76-83",
doi = "10.1016/j.jfca.2017.05.002"
}

Pantelić, M., Dabić Zagorac, D., Ćirić, I., Pergal, M. V., Relić, D., Todić, S.,& Natić, M.. (2017). Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 62, 76-83.
https://doi.org/10.1016/j.jfca.2017.05.002

Pantelić M, Dabić Zagorac D, Ćirić I, Pergal MV, Relić D, Todić S, Natić M. Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia. in Journal of Food Composition and Analysis. 2017;62:76-83.
doi:10.1016/j.jfca.2017.05.002 .

Pantelić, Milica, Dabić Zagorac, Dragana, Ćirić, Ivanka, Pergal, Marija V., Relić, Dubravka, Todić, Slavica, Natić, Maja, "Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia" in Journal of Food Composition and Analysis, 62 (2017):76-83,
https://doi.org/10.1016/j.jfca.2017.05.002 . .

TY  - JOUR
AU  - Pantelić, Milica
AU  - Dabić Zagorac, Dragana
AU  - Ćirić, Ivanka
AU  - Pergal, Marija V.
AU  - Relić, Dubravka
AU  - Todić, Slavica
AU  - Natić, Maja
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3063
AB  - This research was designed to determine phenolics content, radical scavenging activity and mineral composition of 22 grapevine leaves of diverse varietal origin. Samples were collected from two vineyards located in Central Serbia (Belgrade vineyard area) and Eastern Serbia (Mlava vineyard area). Leaf extracts were characterized mostly with phenolics acids, flavonols and flavan-3-ols. Ellagic acid and rutin were the most abundant components, found in the concentration up to 770 mg/kg and 450 mg/kg of dry weight, respectively. Total phenolic content was in the range from 27.5 to 76.0 g GAE/kg of dry weight while the radical scavenging activity ranged from 0.429 to 0.867 mmol TE/kg of dry weight. The most common element in all samples was IC (content ranging from 2.30 g/kg to 6.77 g/kg of dry weight), followed by Ca, Na, and B. A variation in the chemical composition was shown to be convenient way to differentiate among the grape leaves of diverse varietal origin. Clear separation was demonstrated between objects of different geographical origin by Principal Component Analysis. Serbian variety 'Petra', an interspecies hybrid with atypical composition, was detected as an outlier in comparison to other samples.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia
VL  - 62
SP  - 76
EP  - 83
DO  - 10.1016/j.jfca.2017.05.002
ER  - 

@article{
author = "Pantelić, Milica and Dabić Zagorac, Dragana and Ćirić, Ivanka and Pergal, Marija V. and Relić, Dubravka and Todić, Slavica and Natić, Maja",
year = "2017",
abstract = "This research was designed to determine phenolics content, radical scavenging activity and mineral composition of 22 grapevine leaves of diverse varietal origin. Samples were collected from two vineyards located in Central Serbia (Belgrade vineyard area) and Eastern Serbia (Mlava vineyard area). Leaf extracts were characterized mostly with phenolics acids, flavonols and flavan-3-ols. Ellagic acid and rutin were the most abundant components, found in the concentration up to 770 mg/kg and 450 mg/kg of dry weight, respectively. Total phenolic content was in the range from 27.5 to 76.0 g GAE/kg of dry weight while the radical scavenging activity ranged from 0.429 to 0.867 mmol TE/kg of dry weight. The most common element in all samples was IC (content ranging from 2.30 g/kg to 6.77 g/kg of dry weight), followed by Ca, Na, and B. A variation in the chemical composition was shown to be convenient way to differentiate among the grape leaves of diverse varietal origin. Clear separation was demonstrated between objects of different geographical origin by Principal Component Analysis. Serbian variety 'Petra', an interspecies hybrid with atypical composition, was detected as an outlier in comparison to other samples.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia",
volume = "62",
pages = "76-83",
doi = "10.1016/j.jfca.2017.05.002"
}

Pantelić, M., Dabić Zagorac, D., Ćirić, I., Pergal, M. V., Relić, D., Todić, S.,& Natić, M.. (2017). Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 62, 76-83.
https://doi.org/10.1016/j.jfca.2017.05.002

Pantelić M, Dabić Zagorac D, Ćirić I, Pergal MV, Relić D, Todić S, Natić M. Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia. in Journal of Food Composition and Analysis. 2017;62:76-83.
doi:10.1016/j.jfca.2017.05.002 .

Pantelić, Milica, Dabić Zagorac, Dragana, Ćirić, Ivanka, Pergal, Marija V., Relić, Dubravka, Todić, Slavica, Natić, Maja, "Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia" in Journal of Food Composition and Analysis, 62 (2017):76-83,
https://doi.org/10.1016/j.jfca.2017.05.002 . .