TY  - DATA
AU  - Stanković, Mira
AU  - Prokopijević, Miloš
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Andrić, Filip
AU  - Polović, Natalija
AU  - Natić, Maja
AU  - Radotić, Ksenija
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5848
AB  - Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy and biochemical analyses. We examined whether the parameters of the honey samples’ fluorescence spectra and biochemical parameters, both related to proteins and phenolics, may be connected with the level of honey bee colonies’ infestation. The infestation level was highly positively correlated with the catalase activity in honey (r = 0.936). Additionally, the infestation level was positively correlated with the phenolic spectral component (r = 0.656), which was tentatively related to the phenolics in honey. No correlation was found between the diastase activity in honey and the colonies’ infestation level. The results indicate that the catalase activity in honey and the PFC1 spectral component may be reliable markers for the V. destructor infestation level of the colonies. The obtained data may be related to the honey yield obtained from the apiaries.
T2  - Foods
T2  - Foods
T1  - Supplementary material for: Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods, 12(3), 629.
https://doi.org/10.3390/foods12030629
VL  - 12
IS  - 3
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5848
ER  - 

@misc{
author = "Stanković, Mira and Prokopijević, Miloš and Šikoparija, Branko and Nedić, Nebojša and Andrić, Filip and Polović, Natalija and Natić, Maja and Radotić, Ksenija",
year = "2023",
abstract = "Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy and biochemical analyses. We examined whether the parameters of the honey samples’ fluorescence spectra and biochemical parameters, both related to proteins and phenolics, may be connected with the level of honey bee colonies’ infestation. The infestation level was highly positively correlated with the catalase activity in honey (r = 0.936). Additionally, the infestation level was positively correlated with the phenolic spectral component (r = 0.656), which was tentatively related to the phenolics in honey. No correlation was found between the diastase activity in honey and the colonies’ infestation level. The results indicate that the catalase activity in honey and the PFC1 spectral component may be reliable markers for the V. destructor infestation level of the colonies. The obtained data may be related to the honey yield obtained from the apiaries.",
journal = "Foods, Foods",
title = "Supplementary material for: Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods, 12(3), 629.
https://doi.org/10.3390/foods12030629",
volume = "12",
number = "3",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5848"
}

Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Supplementary material for: Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods, 12(3), 629.
https://doi.org/10.3390/foods12030629. in Foods, 12(3).
https://hdl.handle.net/21.15107/rcub_cherry_5848

Stanković M, Prokopijević M, Šikoparija B, Nedić N, Andrić F, Polović N, Natić M, Radotić K. Supplementary material for: Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods, 12(3), 629.
https://doi.org/10.3390/foods12030629. in Foods. 2023;12(3).
https://hdl.handle.net/21.15107/rcub_cherry_5848 .

Stanković, Mira, Prokopijević, Miloš, Šikoparija, Branko, Nedić, Nebojša, Andrić, Filip, Polović, Natalija, Natić, Maja, Radotić, Ksenija, "Supplementary material for: Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods, 12(3), 629.
https://doi.org/10.3390/foods12030629" in Foods, 12, no. 3 (2023),
https://hdl.handle.net/21.15107/rcub_cherry_5848 .

TY  - JOUR
AU  - Stanković, Mira
AU  - Prokopijević, Miloš
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Andrić, Filip
AU  - Polović, Natalija
AU  - Natić, Maja
AU  - Radotić, Ksenija
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5847
AB  - Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy and biochemical analyses. We examined whether the parameters of the honey samples’ fluorescence spectra and biochemical parameters, both related to proteins and phenolics, may be connected with the level of honey bee colonies’ infestation. The infestation level was highly positively correlated with the catalase activity in honey (r = 0.936). Additionally, the infestation level was positively correlated with the phenolic spectral component (r = 0.656), which was tentatively related to the phenolics in honey. No correlation was found between the diastase activity in honey and the colonies’ infestation level. The results indicate that the catalase activity in honey and the PFC1 spectral component may be reliable markers for the V. destructor infestation level of the colonies. The obtained data may be related to the honey yield obtained from the apiaries.
T2  - Foods
T2  - Foods
T1  - Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies
VL  - 12
IS  - 3
SP  - 629
DO  - 10.3390/foods12030629
ER  - 

@article{
author = "Stanković, Mira and Prokopijević, Miloš and Šikoparija, Branko and Nedić, Nebojša and Andrić, Filip and Polović, Natalija and Natić, Maja and Radotić, Ksenija",
year = "2023",
abstract = "Varroa destructor is a parasitic mite responsible for the loss of honey bee (Apis mellifera) colonies. This study aimed to find a promising marker in honey for the bee colony infestation level using fluorescence spectroscopy and biochemical analyses. We examined whether the parameters of the honey samples’ fluorescence spectra and biochemical parameters, both related to proteins and phenolics, may be connected with the level of honey bee colonies’ infestation. The infestation level was highly positively correlated with the catalase activity in honey (r = 0.936). Additionally, the infestation level was positively correlated with the phenolic spectral component (r = 0.656), which was tentatively related to the phenolics in honey. No correlation was found between the diastase activity in honey and the colonies’ infestation level. The results indicate that the catalase activity in honey and the PFC1 spectral component may be reliable markers for the V. destructor infestation level of the colonies. The obtained data may be related to the honey yield obtained from the apiaries.",
journal = "Foods, Foods",
title = "Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies",
volume = "12",
number = "3",
pages = "629",
doi = "10.3390/foods12030629"
}

Stanković, M., Prokopijević, M., Šikoparija, B., Nedić, N., Andrić, F., Polović, N., Natić, M.,& Radotić, K.. (2023). Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods, 12(3), 629.
https://doi.org/10.3390/foods12030629

Stanković M, Prokopijević M, Šikoparija B, Nedić N, Andrić F, Polović N, Natić M, Radotić K. Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies. in Foods. 2023;12(3):629.
doi:10.3390/foods12030629 .

Stanković, Mira, Prokopijević, Miloš, Šikoparija, Branko, Nedić, Nebojša, Andrić, Filip, Polović, Natalija, Natić, Maja, Radotić, Ksenija, "Using Front-Face Fluorescence Spectroscopy and Biochemical
Analysis of Honey to Assess a Marker for the Level of Varroa
destructor Infestation of Honey Bee (Apis mellifera) Colonies" in Foods, 12, no. 3 (2023):629,
https://doi.org/10.3390/foods12030629 . .

TY  - JOUR
AU  - Radotić, Ksenija
AU  - Stanković, Mira
AU  - Bartolić, Dragana
AU  - Natić, Maja
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6326
AB  - Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various analytical methods are currently used for food testing. However, most of the used methods require sample preprocessing and expensive chemicals. New analytical methods are needed for quick and economic measurement of food quality and safety. Fluorescence spectroscopy is a simple and quick method to measure food quality, without sample preprocessing. This technique has been developed for food samples due to the application of a front-face measuring setup. Fluorescent compounds–fluorophores in the food samples are highly sensitive to their environment. Information about molecular structure and changes in food samples is obtained by the measurement of excitation–emission matrices of the endogenous fluorophores and by applying multivariate chemometric tools. Synchronous fluorescence spectroscopy is an advantageous screening mode used in food analysis. The fluorescent markers in food are amino acids tryptophan and tyrosine; the structural proteins collagen and elastin; the enzymes and co-enzymes NADH and FAD; vitamins; lipids; porphyrins; and mycotoxins in certain food types. The review provides information on the principles of the fluorescence measurements of food samples and the advantages of this method over the others. An analysis of the fluorescence spectroscopy applications in screening the various food types is provided.
PB  - MDPI
T2  - Foods
T1  - Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach
VL  - 12
IS  - 16
SP  - 3023
DO  - 10.3390/foods12163023
ER  - 

@article{
author = "Radotić, Ksenija and Stanković, Mira and Bartolić, Dragana and Natić, Maja",
year = "2023",
abstract = "Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various analytical methods are currently used for food testing. However, most of the used methods require sample preprocessing and expensive chemicals. New analytical methods are needed for quick and economic measurement of food quality and safety. Fluorescence spectroscopy is a simple and quick method to measure food quality, without sample preprocessing. This technique has been developed for food samples due to the application of a front-face measuring setup. Fluorescent compounds–fluorophores in the food samples are highly sensitive to their environment. Information about molecular structure and changes in food samples is obtained by the measurement of excitation–emission matrices of the endogenous fluorophores and by applying multivariate chemometric tools. Synchronous fluorescence spectroscopy is an advantageous screening mode used in food analysis. The fluorescent markers in food are amino acids tryptophan and tyrosine; the structural proteins collagen and elastin; the enzymes and co-enzymes NADH and FAD; vitamins; lipids; porphyrins; and mycotoxins in certain food types. The review provides information on the principles of the fluorescence measurements of food samples and the advantages of this method over the others. An analysis of the fluorescence spectroscopy applications in screening the various food types is provided.",
publisher = "MDPI",
journal = "Foods",
title = "Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach",
volume = "12",
number = "16",
pages = "3023",
doi = "10.3390/foods12163023"
}

Radotić, K., Stanković, M., Bartolić, D.,& Natić, M.. (2023). Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach. in Foods
MDPI., 12(16), 3023.
https://doi.org/10.3390/foods12163023

Radotić K, Stanković M, Bartolić D, Natić M. Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach. in Foods. 2023;12(16):3023.
doi:10.3390/foods12163023 .

Radotić, Ksenija, Stanković, Mira, Bartolić, Dragana, Natić, Maja, "Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach" in Foods, 12, no. 16 (2023):3023,
https://doi.org/10.3390/foods12163023 . .

TY  - CONF
AU  - Surudžić, Nevena
AU  - Spasojević, Dragica
AU  - Stanković, Mira
AU  - Spasojević, Milica
AU  - Elgahwash, Reyadh Gomah Amar
AU  - Prodanović, Radivoje
AU  - Prodanović, Olivera
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6198
AB  - Natural polymers such as alginate, pectin, chitosan etc. were used as carriers for the immobilization of different types of enzymes. Among investigated enzymes, peroxidases hold a special place. Immobilized enzymes are frequently used in phenol removal reactions. In this research horseradish peroxidase was immobilized within alginate micro-beads. This natural polymer was previously oxidized with sodium periodate and modified with tyramine hydrochloride. Percent of oxidation was varied from 2.5 mol% to 10 mol%, and an increase in specific activity was noticed with increasing the oxidation percent. Immobilized peroxidases showed satisfactory stabilities after 10 days of storage. Phenol concentration in a batch reactor decreased during its oxidation with horseradish peroxidase immobilized on tyramine-alginate hydrogels.
PB  - University of Belgrade, Technical Faculty in Bor
C3  - 30th International Conference Ecological Truth and Environmental Research – EcoTER’23
T1  - Horseradish peroxidase immobilization within micro-beads of oxidized tyramine-alginate for phenol removal from wastewater
SP  - 267
EP  - 271
UR  - https://hdl.handle.net/21.15107/rcub_rimsi_2012
ER  - 

@conference{
author = "Surudžić, Nevena and Spasojević, Dragica and Stanković, Mira and Spasojević, Milica and Elgahwash, Reyadh Gomah Amar and Prodanović, Radivoje and Prodanović, Olivera",
year = "2023",
abstract = "Natural polymers such as alginate, pectin, chitosan etc. were used as carriers for the immobilization of different types of enzymes. Among investigated enzymes, peroxidases hold a special place. Immobilized enzymes are frequently used in phenol removal reactions. In this research horseradish peroxidase was immobilized within alginate micro-beads. This natural polymer was previously oxidized with sodium periodate and modified with tyramine hydrochloride. Percent of oxidation was varied from 2.5 mol% to 10 mol%, and an increase in specific activity was noticed with increasing the oxidation percent. Immobilized peroxidases showed satisfactory stabilities after 10 days of storage. Phenol concentration in a batch reactor decreased during its oxidation with horseradish peroxidase immobilized on tyramine-alginate hydrogels.",
publisher = "University of Belgrade, Technical Faculty in Bor",
journal = "30th International Conference Ecological Truth and Environmental Research – EcoTER’23",
title = "Horseradish peroxidase immobilization within micro-beads of oxidized tyramine-alginate for phenol removal from wastewater",
pages = "267-271",
url = "https://hdl.handle.net/21.15107/rcub_rimsi_2012"
}

Surudžić, N., Spasojević, D., Stanković, M., Spasojević, M., Elgahwash, R. G. A., Prodanović, R.,& Prodanović, O.. (2023). Horseradish peroxidase immobilization within micro-beads of oxidized tyramine-alginate for phenol removal from wastewater. in 30th International Conference Ecological Truth and Environmental Research – EcoTER’23
University of Belgrade, Technical Faculty in Bor., 267-271.
https://hdl.handle.net/21.15107/rcub_rimsi_2012

Surudžić N, Spasojević D, Stanković M, Spasojević M, Elgahwash RGA, Prodanović R, Prodanović O. Horseradish peroxidase immobilization within micro-beads of oxidized tyramine-alginate for phenol removal from wastewater. in 30th International Conference Ecological Truth and Environmental Research – EcoTER’23. 2023;:267-271.
https://hdl.handle.net/21.15107/rcub_rimsi_2012 .

Surudžić, Nevena, Spasojević, Dragica, Stanković, Mira, Spasojević, Milica, Elgahwash, Reyadh Gomah Amar, Prodanović, Radivoje, Prodanović, Olivera, "Horseradish peroxidase immobilization within micro-beads of oxidized tyramine-alginate for phenol removal from wastewater" in 30th International Conference Ecological Truth and Environmental Research – EcoTER’23 (2023):267-271,
https://hdl.handle.net/21.15107/rcub_rimsi_2012 .

TY  - JOUR
AU  - Bartolić, Dragana
AU  - Maksimović, Vuk
AU  - Maksimović, Jelena D.
AU  - Stanković, Mira
AU  - Krstović, Saša
AU  - Baošić, Rada
AU  - Radotić, Ksenija
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3949
AB  - BACKGROUND: Cereal seeds, such as maize seeds, are frequently contaminated with aflatoxin B1 (AFB1), one of the most dangerous naturally occurring carcinogens. In plants, phenolamides are involved in biotic stress response. The data on variations of phenolamides in AFB1-containing seeds are limited. RESULTS: Five polyamine conjugates, including two spermidine and three putrescine conjugates, were tentatively identified in methanolic extracts, using HPLC-DAD-MS. The ratio of putrescine to spermidine conjugates changed with increasing AFB1 concentration in a logistic dose–response manner, with a ratio of below 1 up to a concentration of 51.51 μg kg−1, and approximately 2.54 and 3 at higher concentrations of 177.4 and 308.13 μg kg−1, respectively. The observed variations of the total antioxidant activity and the total phenolic content may support this biphasic behaviour of the seeds against AFB1 stress. CONCLUSIONS: The obtained data are a contribution to the understanding of the roles of polyamine conjugates in seed defence to increasing AFB1 concentrations. According to our knowledge, this study reports for the first time the biphasic response of maize seeds to increasing AFB1 contamination level, comprising the induction of polyamine conjugate accumulation and variation in the ratio of conjugates. This dose–response relationship may provide useful information in the field of agricultural and food chemistry as an indicator of AFB1 contamination level and, hence, for selecting an appropriate seed quality.
PB  - Wiley
T2  - Journal of the Science of Food and Agriculture
T1  - Variations in polyamine conjugates in maize (Zea mays L.) seeds contaminated with aflatoxin B1: a dose–response relationship
VL  - 100
IS  - 7
SP  - 2905
EP  - 2910
DO  - 10.1002/jsfa.10317
ER  - 

@article{
author = "Bartolić, Dragana and Maksimović, Vuk and Maksimović, Jelena D. and Stanković, Mira and Krstović, Saša and Baošić, Rada and Radotić, Ksenija",
year = "2020",
abstract = "BACKGROUND: Cereal seeds, such as maize seeds, are frequently contaminated with aflatoxin B1 (AFB1), one of the most dangerous naturally occurring carcinogens. In plants, phenolamides are involved in biotic stress response. The data on variations of phenolamides in AFB1-containing seeds are limited. RESULTS: Five polyamine conjugates, including two spermidine and three putrescine conjugates, were tentatively identified in methanolic extracts, using HPLC-DAD-MS. The ratio of putrescine to spermidine conjugates changed with increasing AFB1 concentration in a logistic dose–response manner, with a ratio of below 1 up to a concentration of 51.51 μg kg−1, and approximately 2.54 and 3 at higher concentrations of 177.4 and 308.13 μg kg−1, respectively. The observed variations of the total antioxidant activity and the total phenolic content may support this biphasic behaviour of the seeds against AFB1 stress. CONCLUSIONS: The obtained data are a contribution to the understanding of the roles of polyamine conjugates in seed defence to increasing AFB1 concentrations. According to our knowledge, this study reports for the first time the biphasic response of maize seeds to increasing AFB1 contamination level, comprising the induction of polyamine conjugate accumulation and variation in the ratio of conjugates. This dose–response relationship may provide useful information in the field of agricultural and food chemistry as an indicator of AFB1 contamination level and, hence, for selecting an appropriate seed quality.",
publisher = "Wiley",
journal = "Journal of the Science of Food and Agriculture",
title = "Variations in polyamine conjugates in maize (Zea mays L.) seeds contaminated with aflatoxin B1: a dose–response relationship",
volume = "100",
number = "7",
pages = "2905-2910",
doi = "10.1002/jsfa.10317"
}

Bartolić, D., Maksimović, V., Maksimović, J. D., Stanković, M., Krstović, S., Baošić, R.,& Radotić, K.. (2020). Variations in polyamine conjugates in maize (Zea mays L.) seeds contaminated with aflatoxin B1: a dose–response relationship. in Journal of the Science of Food and Agriculture
Wiley., 100(7), 2905-2910.
https://doi.org/10.1002/jsfa.10317

Bartolić D, Maksimović V, Maksimović JD, Stanković M, Krstović S, Baošić R, Radotić K. Variations in polyamine conjugates in maize (Zea mays L.) seeds contaminated with aflatoxin B1: a dose–response relationship. in Journal of the Science of Food and Agriculture. 2020;100(7):2905-2910.
doi:10.1002/jsfa.10317 .

Bartolić, Dragana, Maksimović, Vuk, Maksimović, Jelena D., Stanković, Mira, Krstović, Saša, Baošić, Rada, Radotić, Ksenija, "Variations in polyamine conjugates in maize (Zea mays L.) seeds contaminated with aflatoxin B1: a dose–response relationship" in Journal of the Science of Food and Agriculture, 100, no. 7 (2020):2905-2910,
https://doi.org/10.1002/jsfa.10317 . .

TY  - DATA
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3921
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017
UR  - https://hdl.handle.net/21.15107/rcub_cherry_3921
ER  - 

@misc{
author = "Smailagić, Anita and Veljović, Sonja and Gašić, Uroš M. and Dabić Zagorac, Dragana and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2019",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017",
url = "https://hdl.handle.net/21.15107/rcub_cherry_3921"
}

Smailagić, A., Veljović, S., Gašić, U. M., Dabić Zagorac, D., Stanković, M., Radotić, K.,& Natić, M.. (2019). Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017. in Industrial Crops and Products
Elsevier..
https://hdl.handle.net/21.15107/rcub_cherry_3921

Smailagić A, Veljović S, Gašić UM, Dabić Zagorac D, Stanković M, Radotić K, Natić M. Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017. in Industrial Crops and Products. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_3921 .

Smailagić, Anita, Veljović, Sonja, Gašić, Uroš M., Dabić Zagorac, Dragana, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017" in Industrial Crops and Products (2019),
https://hdl.handle.net/21.15107/rcub_cherry_3921 .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2835
AB  - The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage
VL  - 132
SP  - 156
EP  - 167
DO  - 10.1016/j.indcrop.2019.02.017
ER  - 

@article{
author = "Smailagić, Anita and Veljović, Sonja and Gašić, Uroš M. and Dabić Zagorac, Dragana and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2019",
abstract = "The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage",
volume = "132",
pages = "156-167",
doi = "10.1016/j.indcrop.2019.02.017"
}

Smailagić, A., Veljović, S., Gašić, U. M., Dabić Zagorac, D., Stanković, M., Radotić, K.,& Natić, M.. (2019). Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products
Elsevier., 132, 156-167.
https://doi.org/10.1016/j.indcrop.2019.02.017

Smailagić A, Veljović S, Gašić UM, Dabić Zagorac D, Stanković M, Radotić K, Natić M. Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products. 2019;132:156-167.
doi:10.1016/j.indcrop.2019.02.017 .

Smailagić, Anita, Veljović, Sonja, Gašić, Uroš M., Dabić Zagorac, Dragana, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage" in Industrial Crops and Products, 132 (2019):156-167,
https://doi.org/10.1016/j.indcrop.2019.02.017 . .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Dabić Zagorac, Dragana
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2832
AB  - The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage
VL  - 132
SP  - 156
EP  - 167
DO  - 10.1016/j.indcrop.2019.02.017
ER  - 

@article{
author = "Smailagić, Anita and Veljović, Sonja and Gašić, Uroš M. and Dabić Zagorac, Dragana and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2019",
abstract = "The aim of this research was to study phenolic compounds of diverse botanical species of wood commonly used in cooperage in Balkan countries. Several botanical species have been considered including mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.), and oak (Q. petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.). A total of 37 compounds were quantified, demonstrating the presence of phenolic acids, flavonols, flavones, flavanones, flavanonol taxifolin, stilbenoids, and coumarins. Taxifolin was the most abundant in wild cherry (8455.70 mg kg−1), while ellagic acid predominated in oak wood (8872.05–10099.32 mg kg−1 in sessile oaks, and up to 15,958.80 mg kg−1 in pedunculate oak from Slavonia). The highest content of protocatechuic acid (533.39 mg kg−1) was found in myrobalan plum. Also, isoflavones were characteristic of wild cherry, while mulberry was abundant in stilbenoids. Total phenolic content, as well as antioxidant, chromatic, and fluorescence properties were studied. The spectral shapes and maxima of fluorescence emission spectra of bare wood samples were compared with those of the corresponding wood extracts. The Principal Component Analysis (PCA) was applied in order to find patterns in emission spectra for differentiation among wood samples.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage",
volume = "132",
pages = "156-167",
doi = "10.1016/j.indcrop.2019.02.017"
}

Smailagić, A., Veljović, S., Gašić, U. M., Dabić Zagorac, D., Stanković, M., Radotić, K.,& Natić, M.. (2019). Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products
Elsevier., 132, 156-167.
https://doi.org/10.1016/j.indcrop.2019.02.017

Smailagić A, Veljović S, Gašić UM, Dabić Zagorac D, Stanković M, Radotić K, Natić M. Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage. in Industrial Crops and Products. 2019;132:156-167.
doi:10.1016/j.indcrop.2019.02.017 .

Smailagić, Anita, Veljović, Sonja, Gašić, Uroš M., Dabić Zagorac, Dragana, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage" in Industrial Crops and Products, 132 (2019):156-167,
https://doi.org/10.1016/j.indcrop.2019.02.017 . .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Pergal, Marija V.
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5125
AB  - One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.
C3  - AGH International Student Conference Knowledge, Technology and Society
T1  - Phenolic profile of Morus alba L. (mulberry) barrel staves
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5125
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Gašić, Uroš M. and Pergal, Marija V. and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.",
journal = "AGH International Student Conference Knowledge, Technology and Society",
title = "Phenolic profile of Morus alba L. (mulberry) barrel staves",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5125"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Gašić, U. M., Pergal, M. V., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society.
https://hdl.handle.net/21.15107/rcub_cherry_5125

Smailagić A, Dabić Zagorac D, Veljović S, Gašić UM, Pergal MV, Stanković M, Radotić K, Natić M. Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society. 2018;.
https://hdl.handle.net/21.15107/rcub_cherry_5125 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Gašić, Uroš M., Pergal, Marija V., Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of Morus alba L. (mulberry) barrel staves" in AGH International Student Conference Knowledge, Technology and Society (2018),
https://hdl.handle.net/21.15107/rcub_cherry_5125 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5298
AB  - Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.
AB  - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
C3  - Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts
T1  - Fenolni profil duga trešnjinog drveta
T1  - Phenolic profile of seasoned cherry heartwood staves
SP  - OHP4/FCHP4
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5298
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L., During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.",
journal = "Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts",
title = "Fenolni profil duga trešnjinog drveta, Phenolic profile of seasoned cherry heartwood staves",
pages = "OHP4/FCHP4",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5298"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5298

Smailagić A, Dabić Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts. 2018;:OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5298 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Fenolni profil duga trešnjinog drveta" in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts (2018):OHP4/FCHP4,
https://hdl.handle.net/21.15107/rcub_cherry_5298 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5302
AB  - Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.
AB  - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
C3  - Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts
T1  - Fenolni profil duga trešnjinog drveta
T1  - Phenolic profile of seasoned cherry heartwood staves
SP  - OHP4/FCHP4
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5302
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L., During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.",
journal = "Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts",
title = "Fenolni profil duga trešnjinog drveta, Phenolic profile of seasoned cherry heartwood staves",
pages = "OHP4/FCHP4",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5302"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5302

Smailagić A, Dabić Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts. 2018;:OHP4/FCHP4.
https://hdl.handle.net/21.15107/rcub_cherry_5302 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Fenolni profil duga trešnjinog drveta" in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts (2018):OHP4/FCHP4,
https://hdl.handle.net/21.15107/rcub_cherry_5302 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Dabić Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Gašić, Uroš M.
AU  - Pergal, Marija V.
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2842
AB  - One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. 
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid.  Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.
PB  - Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki
C3  - AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts
T1  - Phenolic profile of Morus alba L. (mulberry) barrel staves
SP  - 71
EP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2842
ER  - 

@conference{
author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Gašić, Uroš M. and Pergal, Marija V. and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. 
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid.  Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.",
publisher = "Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki",
journal = "AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts",
title = "Phenolic profile of Morus alba L. (mulberry) barrel staves",
pages = "71-71",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2842"
}

Smailagić, A., Dabić Zagorac, D., Veljović, S., Gašić, U. M., Pergal, M. V., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts
Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki., 71-71.
https://hdl.handle.net/21.15107/rcub_cherry_2842

Smailagić A, Dabić Zagorac D, Veljović S, Gašić UM, Pergal MV, Stanković M, Radotić K, Natić M. Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts. 2018;:71-71.
https://hdl.handle.net/21.15107/rcub_cherry_2842 .

Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Gašić, Uroš M., Pergal, Marija V., Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of Morus alba L. (mulberry) barrel staves" in AGH International Student Conference Knowledge, Technology and Society - Book of Abstracts (2018):71-71,
https://hdl.handle.net/21.15107/rcub_cherry_2842 .