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  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - https://royalsocietypublishing.org/doi/10.1098/rsos.201576
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4451
AB  - A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.
PB  - The Royal Society
T2  - Royal Society Open Science
T1  - Polyphenol profile of buckwheat honey, nectar and pollen
VL  - 7
IS  - 12
SP  - 201576
DO  - 10.1098/rsos.201576
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Šikoparija, Branko and Nedić, Nebojša and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
abstract = "A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.",
publisher = "The Royal Society",
journal = "Royal Society Open Science",
title = "Polyphenol profile of buckwheat honey, nectar and pollen",
volume = "7",
number = "12",
pages = "201576",
doi = "10.1098/rsos.201576"
}

Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2020). Polyphenol profile of buckwheat honey, nectar and pollen. in Royal Society Open Science
The Royal Society., 7(12), 201576.
https://doi.org/10.1098/rsos.201576

Nešović M, Gašić UM, Tosti T, Horvacki N, Šikoparija B, Nedić N, Blagojević S, Ignjatović L, Tešić ŽL. Polyphenol profile of buckwheat honey, nectar and pollen. in Royal Society Open Science. 2020;7(12):201576.
doi:10.1098/rsos.201576 .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Horvacki, Nikola, Šikoparija, Branko, Nedić, Nebojša, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Polyphenol profile of buckwheat honey, nectar and pollen" in Royal Society Open Science, 7, no. 12 (2020):201576,
https://doi.org/10.1098/rsos.201576 . .

TY  - DATA
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3828
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3828
ER  - 

@misc{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3828"
}

Nešović, M., Gašić, U. M., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2020). Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d. in RSC Advances
Royal Society of Chemistry..
https://hdl.handle.net/21.15107/rcub_cherry_3828

Nešović M, Gašić UM, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić ŽL. Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d. in RSC Advances. 2020;.
https://hdl.handle.net/21.15107/rcub_cherry_3828 .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Trifković, Jelena, Baošić, Rada, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d" in RSC Advances (2020),
https://hdl.handle.net/21.15107/rcub_cherry_3828 .

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3827
AB  - The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro
VL  - 10
IS  - 5
SP  - 2462
EP  - 2471
DO  - 10.1039/c9ra08783d
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
abstract = "The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro",
volume = "10",
number = "5",
pages = "2462-2471",
doi = "10.1039/c9ra08783d"
}

Nešović, M., Gašić, U. M., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj.. (2020). Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. in RSC Advances
Royal Society of Chemistry., 10(5), 2462-2471.
https://doi.org/10.1039/c9ra08783d

Nešović M, Gašić UM, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić ŽL. Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. in RSC Advances. 2020;10(5):2462-2471.
doi:10.1039/c9ra08783d .

Nešović, Milica, Gašić, Uroš M., Tosti, Tomislav, Trifković, Jelena, Baošić, Rada, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav Lj., "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro" in RSC Advances, 10, no. 5 (2020):2462-2471,
https://doi.org/10.1039/c9ra08783d . .

TY  - JOUR
AU  - Gašić, M.J.
AU  - Zlatović, Mario
AU  - Ignjatović, Ljubiša
AU  - Putniković, B.
AU  - Sladić, Dušan
PY  - 1996
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/73
AB  - Electrochemical epoxidation of cholesterol and avarol dimethyl ether with bromide as heteromediator was performed, and its mechanism discussed. The influence of the solvent, the mediator concentration, and different electrolytic techniques on yield of the products was examined. Under optimal conditions, the yield of the cholesterol epoxides (5α,6α and 5β, 6β) was 88%, and of the corresponding epoxides of the avarol dimethyl ether 72%.
T2  - Journal of the Serbian Chemical Society
T1  - Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether
VL  - 61
IS  - 11
SP  - 1033
EP  - 1037
UR  - https://hdl.handle.net/21.15107/rcub_cherry_73
ER  - 

@article{
author = "Gašić, M.J. and Zlatović, Mario and Ignjatović, Ljubiša and Putniković, B. and Sladić, Dušan",
year = "1996",
abstract = "Electrochemical epoxidation of cholesterol and avarol dimethyl ether with bromide as heteromediator was performed, and its mechanism discussed. The influence of the solvent, the mediator concentration, and different electrolytic techniques on yield of the products was examined. Under optimal conditions, the yield of the cholesterol epoxides (5α,6α and 5β, 6β) was 88%, and of the corresponding epoxides of the avarol dimethyl ether 72%.",
journal = "Journal of the Serbian Chemical Society",
title = "Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether",
volume = "61",
number = "11",
pages = "1033-1037",
url = "https://hdl.handle.net/21.15107/rcub_cherry_73"
}

Gašić, M.J., Zlatović, M., Ignjatović, L., Putniković, B.,& Sladić, D.. (1996). Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether. in Journal of the Serbian Chemical Society, 61(11), 1033-1037.
https://hdl.handle.net/21.15107/rcub_cherry_73

Gašić M, Zlatović M, Ignjatović L, Putniković B, Sladić D. Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether. in Journal of the Serbian Chemical Society. 1996;61(11):1033-1037.
https://hdl.handle.net/21.15107/rcub_cherry_73 .

Gašić, M.J., Zlatović, Mario, Ignjatović, Ljubiša, Putniković, B., Sladić, Dušan, "Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether" in Journal of the Serbian Chemical Society, 61, no. 11 (1996):1033-1037,
https://hdl.handle.net/21.15107/rcub_cherry_73 .