TY  - CONF
AU  - Ćirić, Ivanka
AU  - Sredojević, Milica
AU  - Dabić Zagorac, Dragana
AU  - Fotirić-Akšić, Milica
AU  - Natić, Maja
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6517
AB  - Fig (Ficus carica), as one of the world's earliest cultivated fruit trees, is a member of Moraceae 
family, and indigenous to an area extending from Asiatic Turkey to northern India. World fig 
production is ~1.14 million t, led by Turkey (with 27% of the world total), Egypt and Morocco. 
Fruits are nutritious, rich in vitamins, phenolics, amino acids, organic acid, fatty acids, 
antioxidants, fibers, minerals (particularly K, Ca and Fe), tocopherols, and carotenoids. It is 
highly sensitive to physical damage and susceptible to postharvest decay infections. Medlar 
(Mespilus germanica) is underutilized fruit species that belongs to the rose family Rosaceae. It is 
a slow-growing tree native to Iran (Persia) and southeastern Europe. The fruit has been cultivated 
since Roman times, and is being eaten when bletted. The flavour of medlar fruit is described as 
rich, cider and wine-like. The fruits contain sugar, organic acids, fatty acids, amino acids, 
minerals and tannins. It is consumed as a medicinal remedy for treatment of constipation, 
diuretic, and to rid the kidney and bladder of stones. Research included 21 fig samples and 5 
samples of medlar fruit collected in different locations in Serbia. All samples were in the stage of 
full maturity when analysed. Total phenolic content (TPC) and radical scavenging activity (RSA) 
were studied using spectrophotometric techniques. TPC of figs ranged from 0.15 to 1.20 g 
GAE/kg frozen fruit, while for medlars the range was 3.48 - 10.02 g GAE/kg. RSA of sample 
extracts, evaluated using DPPH˙ reagent, was in the range from 45.76 to 107.32 mmol TE/kg and 
from 8.50 to 15.22 mmol TE/kg, for medlars and figs samples, respectively. Both species 
represents rich source of phytochemicals, but the results indicated a significantly higher 
antioxidant potential of underutilized medlar fruits in comparison to the widespread figs.
PB  - Univerzitet u Beogradu - Hemijski fakultet
C3  - FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia
T1  - Bioactive potential of indigenous fig and medlar genotypes from Serbia
SP  - 28
EP  - 28
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6517
ER  - 

@conference{
author = "Ćirić, Ivanka and Sredojević, Milica and Dabić Zagorac, Dragana and Fotirić-Akšić, Milica and Natić, Maja",
year = "2021",
abstract = "Fig (Ficus carica), as one of the world's earliest cultivated fruit trees, is a member of Moraceae 
family, and indigenous to an area extending from Asiatic Turkey to northern India. World fig 
production is ~1.14 million t, led by Turkey (with 27% of the world total), Egypt and Morocco. 
Fruits are nutritious, rich in vitamins, phenolics, amino acids, organic acid, fatty acids, 
antioxidants, fibers, minerals (particularly K, Ca and Fe), tocopherols, and carotenoids. It is 
highly sensitive to physical damage and susceptible to postharvest decay infections. Medlar 
(Mespilus germanica) is underutilized fruit species that belongs to the rose family Rosaceae. It is 
a slow-growing tree native to Iran (Persia) and southeastern Europe. The fruit has been cultivated 
since Roman times, and is being eaten when bletted. The flavour of medlar fruit is described as 
rich, cider and wine-like. The fruits contain sugar, organic acids, fatty acids, amino acids, 
minerals and tannins. It is consumed as a medicinal remedy for treatment of constipation, 
diuretic, and to rid the kidney and bladder of stones. Research included 21 fig samples and 5 
samples of medlar fruit collected in different locations in Serbia. All samples were in the stage of 
full maturity when analysed. Total phenolic content (TPC) and radical scavenging activity (RSA) 
were studied using spectrophotometric techniques. TPC of figs ranged from 0.15 to 1.20 g 
GAE/kg frozen fruit, while for medlars the range was 3.48 - 10.02 g GAE/kg. RSA of sample 
extracts, evaluated using DPPH˙ reagent, was in the range from 45.76 to 107.32 mmol TE/kg and 
from 8.50 to 15.22 mmol TE/kg, for medlars and figs samples, respectively. Both species 
represents rich source of phytochemicals, but the results indicated a significantly higher 
antioxidant potential of underutilized medlar fruits in comparison to the widespread figs.",
publisher = "Univerzitet u Beogradu - Hemijski fakultet",
journal = "FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia",
title = "Bioactive potential of indigenous fig and medlar genotypes from Serbia",
pages = "28-28",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6517"
}

Ćirić, I., Sredojević, M., Dabić Zagorac, D., Fotirić-Akšić, M.,& Natić, M.. (2021). Bioactive potential of indigenous fig and medlar genotypes from Serbia. in FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia
Univerzitet u Beogradu - Hemijski fakultet., 28-28.
https://hdl.handle.net/21.15107/rcub_cherry_6517

Ćirić I, Sredojević M, Dabić Zagorac D, Fotirić-Akšić M, Natić M. Bioactive potential of indigenous fig and medlar genotypes from Serbia. in FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia. 2021;:28-28.
https://hdl.handle.net/21.15107/rcub_cherry_6517 .

Ćirić, Ivanka, Sredojević, Milica, Dabić Zagorac, Dragana, Fotirić-Akšić, Milica, Natić, Maja, "Bioactive potential of indigenous fig and medlar genotypes from Serbia" in FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia (2021):28-28,
https://hdl.handle.net/21.15107/rcub_cherry_6517 .

TY  - CONF
AU  - Natić, Maja
AU  - Dabic Zagorac, Dragana
AU  - Ćirić, Ivanka
AU  - Sredojević, Milica
AU  - Pecić, Sonja
AU  - Stojanović, Marija
AU  - Kuzmanović, Jelena
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6492
AB  - The main idea behind this work was to use completely natural and eco-friendly wood waste extract for the treatment of cottage cheese. Heartwood is a rich source of different bioactive metabolites and wood extracts could be applicable in the food and pharmaceutical industries. Following initial phenolic screening [1] and proved antimicrobial activities on eight representative human pathogens, the main focus of this investigation was to test the potential of the extract of wild cherry wood (Prunus avium (L.)) to be used as a preservative to prolong shelf-life of cottage cheese. Different concentrations of cherry tree extract were directly mixed with chees samples and stored under refrigerator conditions (4 ºC). Samples were tested on third, seventh and tenth day. Microbiological analysis included enumeration of total plate count, Enterobacteriaceae, yeast and molds and Staphylococcus spp., using ISO standard methods. Concerning the microbiological quality of cottage cheeses, cherry tree extracts showed strong antimicrobial effect leading to rapid reduction of the microbial groups in treated chees after 3 days, compared with initial count (0 day). Also, yeasts count was significantly reduced in samples after 7 days, while growth of molds was noticed between 7th and 10th day. Results of this investigation are promising in a view of the possibility of the wood extract utilization in preserving perishable foods with short shelf life.
PB  - Niš : RAD Centre
C3  - Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference)
T1  - Polyphenol-rich waste wood extract as natural preservative of cottage cheese
SP  - 45
EP  - 45
UR  - https://hdl.handle.net/21.15107/rcub_cherry_6492
ER  - 

@conference{
author = "Natić, Maja and Dabic Zagorac, Dragana and Ćirić, Ivanka and Sredojević, Milica and Pecić, Sonja and Stojanović, Marija and Kuzmanović, Jelena",
year = "2020",
abstract = "The main idea behind this work was to use completely natural and eco-friendly wood waste extract for the treatment of cottage cheese. Heartwood is a rich source of different bioactive metabolites and wood extracts could be applicable in the food and pharmaceutical industries. Following initial phenolic screening [1] and proved antimicrobial activities on eight representative human pathogens, the main focus of this investigation was to test the potential of the extract of wild cherry wood (Prunus avium (L.)) to be used as a preservative to prolong shelf-life of cottage cheese. Different concentrations of cherry tree extract were directly mixed with chees samples and stored under refrigerator conditions (4 ºC). Samples were tested on third, seventh and tenth day. Microbiological analysis included enumeration of total plate count, Enterobacteriaceae, yeast and molds and Staphylococcus spp., using ISO standard methods. Concerning the microbiological quality of cottage cheeses, cherry tree extracts showed strong antimicrobial effect leading to rapid reduction of the microbial groups in treated chees after 3 days, compared with initial count (0 day). Also, yeasts count was significantly reduced in samples after 7 days, while growth of molds was noticed between 7th and 10th day. Results of this investigation are promising in a view of the possibility of the wood extract utilization in preserving perishable foods with short shelf life.",
publisher = "Niš : RAD Centre",
journal = "Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference)",
title = "Polyphenol-rich waste wood extract as natural preservative of cottage cheese",
pages = "45-45",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6492"
}

Natić, M., Dabic Zagorac, D., Ćirić, I., Sredojević, M., Pecić, S., Stojanović, M.,& Kuzmanović, J.. (2020). Polyphenol-rich waste wood extract as natural preservative of cottage cheese. in Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference)
Niš : RAD Centre., 45-45.
https://hdl.handle.net/21.15107/rcub_cherry_6492

Natić M, Dabic Zagorac D, Ćirić I, Sredojević M, Pecić S, Stojanović M, Kuzmanović J. Polyphenol-rich waste wood extract as natural preservative of cottage cheese. in Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference). 2020;:45-45.
https://hdl.handle.net/21.15107/rcub_cherry_6492 .

Natić, Maja, Dabic Zagorac, Dragana, Ćirić, Ivanka, Sredojević, Milica, Pecić, Sonja, Stojanović, Marija, Kuzmanović, Jelena, "Polyphenol-rich waste wood extract as natural preservative of cottage cheese" in Eight International Conference on Radiation in Various Fields of Research, Virtual Conference (RAD 2020 Conference) (2020):45-45,
https://hdl.handle.net/21.15107/rcub_cherry_6492 .