Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA

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Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (en)
Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (sr)
Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (sr_RS)
Authors

Publications

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

Smailagić, Anita; Veljović, Sonja; Gašić, Uroš M.; Dabić-Zagorac, Dragana; Stanković, Mira; Radotić, Ksenija; Natić, Maja

(Elsevier, 2019)

TY  - BOOK
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  - http://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
ER  - 
@book{
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",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3921",
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"
}
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.
Industrial Crops and Products
Elsevier..
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. Industrial Crops and Products. 2019;
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" Industrial Crops and Products (2019)

Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage

Smailagić, Anita; Veljović, Sonja; Gašić, Uroš M.; Dabić-Zagorac, Dragana; Stanković, Mira; Radotić, Ksenija; Natić, Maja

(Elsevier, 2019)

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  - http://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",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2832",
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.
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. Industrial Crops and Products. 2019;132:156-167
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" Industrial Crops and Products, 132 (2019):156-167,
https://doi.org/10.1016/j.indcrop.2019.02.017 .
7
6
6

Phenolic profile, chromatic parameters and fluorescence of different woods used in Balkan cooperage

Smailagić, Anita; Veljović, Sonja; Gašić, Uroš M.; Dabić-Zagorac, Dragana; Stanković, Mira; Radotić, Ksenija; Natić, Maja

(Elsevier, 2019)

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  - http://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",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2835",
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.
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. Industrial Crops and Products. 2019;132:156-167
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" Industrial Crops and Products, 132 (2019):156-167,
https://doi.org/10.1016/j.indcrop.2019.02.017 .
7
6
6

Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Veljović, Sonja P.; Tomić, Nikola S.; Belović, Miona M.; Nikićević, Ninoslav; Vukosavljević, Predrag V.; Nikšić, Miomir P.; Tešević, Vele

(University of Zagreb, 2019)

TY  - JOUR
AU  - Veljović, Sonja P.
AU  - Tomić, Nikola S.
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag V.
AU  - Nikšić, Miomir P.
AU  - Tešević, Vele
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3681
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
VL  - 57
IS  - 3
SP  - 408
EP  - 417
DO  - 10.17113/ftb.57.03.19.6106
ER  - 
@article{
author = "Veljović, Sonja P. and Tomić, Nikola S. and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag V. and Nikšić, Miomir P. and Tešević, Vele",
year = "2019",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3681",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
volume = "57",
number = "3",
pages = "408-417",
doi = "10.17113/ftb.57.03.19.6106"
}
Veljović, S. P., Tomić, N. S., Belović, M. M., Nikićević, N., Vukosavljević, P. V., Nikšić, M. P.,& Tešević, V. (2019). Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract.
Food Technology and Biotechnology
University of Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106
Veljović SP, Tomić NS, Belović MM, Nikićević N, Vukosavljević PV, Nikšić MP, Tešević V. Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. Food Technology and Biotechnology. 2019;57(3):408-417
Veljović Sonja P., Tomić Nikola S., Belović Miona M., Nikićević Ninoslav, Vukosavljević Predrag V., Nikšić Miomir P., Tešević Vele, "Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 .
3
2
3

Application of polyphenol-loaded nanoparticles in food industry

Milinčić, Danijel D.; Popović, Dušanka A.; Lević, Steva M.; Kostić, Aleksandar Ž.; Tešić, Živoslav Lj.; Nedović, Viktor A.; Pešić, Mirjana B.

(MDPI, 2019)

TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Popović, Dušanka A.
AU  - Lević, Steva M.
AU  - Kostić, Aleksandar Ž.
AU  - Tešić, Živoslav Lj.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2019
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3780
AB  - Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.
PB  - MDPI
T2  - Nanomaterials
T1  - Application of polyphenol-loaded nanoparticles in food industry
VL  - 9
IS  - 11
SP  - 1629
DO  - 10.3390/nano9111629
ER  - 
@article{
author = "Milinčić, Danijel D. and Popović, Dušanka A. and Lević, Steva M. and Kostić, Aleksandar Ž. and Tešić, Živoslav Lj. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2019",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3780",
abstract = "Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.",
publisher = "MDPI",
journal = "Nanomaterials",
title = "Application of polyphenol-loaded nanoparticles in food industry",
volume = "9",
number = "11",
pages = "1629",
doi = "10.3390/nano9111629"
}
Milinčić, D. D., Popović, D. A., Lević, S. M., Kostić, A. Ž., Tešić, Ž. Lj., Nedović, V. A.,& Pešić, M. B. (2019). Application of polyphenol-loaded nanoparticles in food industry.
Nanomaterials
MDPI., 9(11), 1629.
https://doi.org/10.3390/nano9111629
Milinčić DD, Popović DA, Lević SM, Kostić AŽ, Tešić ŽL, Nedović VA, Pešić MB. Application of polyphenol-loaded nanoparticles in food industry. Nanomaterials. 2019;9(11):1629
Milinčić Danijel D., Popović Dušanka A., Lević Steva M., Kostić Aleksandar Ž., Tešić Živoslav Lj., Nedović Viktor A., Pešić Mirjana B., "Application of polyphenol-loaded nanoparticles in food industry" Nanomaterials, 9, no. 11 (2019):1629,
https://doi.org/10.3390/nano9111629 .
26
11
22

The extract of fennel fruit as a potential natural additive in food industry

Rajić, Jasmina R.; Đorđević, Sofija M.; Tešević, Vele; Živković, Marijana B.; Đorđević, Neda O.; Paunović, Dragana M.; Nedović, Viktor A.; Petrović, Tanja S.

(2018)

TY  - JOUR
AU  - Rajić, Jasmina R.
AU  - Đorđević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana B.
AU  - Đorđević, Neda O.
AU  - Paunović, Dragana M.
AU  - Nedović, Viktor A.
AU  - Petrović, Tanja S.
PY  - 2018
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/213
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
T2  - Journal of Agricultural Sciences
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
VL  - 63
IS  - 2
SP  - 205
EP  - 215
DO  - 10.2298/JAS1802205R
ER  - 
@article{
author = "Rajić, Jasmina R. and Đorđević, Sofija M. and Tešević, Vele and Živković, Marijana B. and Đorđević, Neda O. and Paunović, Dragana M. and Nedović, Viktor A. and Petrović, Tanja S.",
year = "2018",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/213",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
journal = "Journal of Agricultural Sciences",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
volume = "63",
number = "2",
pages = "205-215",
doi = "10.2298/JAS1802205R"
}
Rajić, J. R., Đorđević, S. M., Tešević, V., Živković, M. B., Đorđević, N. O., Paunović, D. M., Nedović, V. A.,& Petrović, T. S. (2018). Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji.
Journal of Agricultural Sciences, 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R
Rajić JR, Đorđević SM, Tešević V, Živković MB, Đorđević NO, Paunović DM, Nedović VA, Petrović TS. Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji. Journal of Agricultural Sciences. 2018;63(2):205-215
Rajić Jasmina R., Đorđević Sofija M., Tešević Vele, Živković Marijana B., Đorđević Neda O., Paunović Dragana M., Nedović Viktor A., Petrović Tanja S., "Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji" Journal of Agricultural Sciences, 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R .
1

The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum

Pecić, Sonja; Nikićević, Ninoslav; Veljović, Mile S.; Jadranin, Milka; Tešević, Vele; Belović, Miona; Nikšić, Miomir

(Assoc Chemical Eng, Belgrade, 2016)

TY  - JOUR
AU  - Pecić, Sonja
AU  - Nikićević, Ninoslav
AU  - Veljović, Mile S.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Belović, Miona
AU  - Nikšić, Miomir
PY  - 2016
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/2322
AB  - Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
PB  - Assoc Chemical Eng, Belgrade
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum
VL  - 22
IS  - 2
SP  - 181
EP  - 189
DO  - 10.2298/CICEQ150426033P
ER  - 
@article{
author = "Pecić, Sonja and Nikićević, Ninoslav and Veljović, Mile S. and Jadranin, Milka and Tešević, Vele and Belović, Miona and Nikšić, Miomir",
year = "2016",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2322",
abstract = "Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.",
publisher = "Assoc Chemical Eng, Belgrade",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum",
volume = "22",
number = "2",
pages = "181-189",
doi = "10.2298/CICEQ150426033P"
}
Pecić, S., Nikićević, N., Veljović, M. S., Jadranin, M., Tešević, V., Belović, M.,& Nikšić, M. (2016). The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum.
Chemical Industry and Chemical Engineering Quarterly / CICEQ
Assoc Chemical Eng, Belgrade., 22(2), 181-189.
https://doi.org/10.2298/CICEQ150426033P
Pecić S, Nikićević N, Veljović MS, Jadranin M, Tešević V, Belović M, Nikšić M. The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum. Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(2):181-189
Pecić Sonja, Nikićević Ninoslav, Veljović Mile S., Jadranin Milka, Tešević Vele, Belović Miona, Nikšić Miomir, "The Influence of Extraction Parameters on Physicochemical Properties of Special Grain Brandies with Ganoderma Lucidum" Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 2 (2016):181-189,
https://doi.org/10.2298/CICEQ150426033P .
7
5
8

Agrobiological and Wine Quality Traits of Vitis Vinifera Cv. Merlot Clones Selected in Serbia

Vujović, Dragan; Zunic, Dragoljub M.; Popović, Blazenka S.; Sredojević, Milica; Popović-Đorđevic, Jelena

(Vigne Et Vin Publications Int, Villenave D Ornon, 2015)

TY  - JOUR
AU  - Vujović, Dragan
AU  - Zunic, Dragoljub M.
AU  - Popović, Blazenka S.
AU  - Sredojević, Milica
AU  - Popović-Đorđevic, Jelena
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/2303
AB  - Aims: The selection of cv. Merlot clones performed in the Grocka winegrowing region, Republic of Serbia, and the study of agrobiological and technological traits of three selected clones and Merlot standard. Methods and results: The selection of clones was done using the method of individual clone selection in four phases over 15-20 years (Cindric, 2003). O.I.V. methods were used in determining the most important agrobiological and economic-technological traits of grapes. The results of studied traits of grape and wine suggest that the quality of the clones surpassed the quality of the standard. Although the highest values for most of the studied traits were obtained for clone 025, there was no statistically significant difference between the clones. Indeed, the significant distinction between the clones was obtained for total polyphenol content (TPC) and total anthocyanin content (TAC) in wines : the wine of clone 025 had the highest TPC and TAC values. According to the tasting scores, wines of the clones may be classified as quality wines with geographical indications. Conclusion: The selected clones were characterised by good quality grapes and wines. Improved viticultural parameters, versus the mother vine, indicate the need for further research work on the chemistry of both grapes and wines, aiming to better understand the characteristics of the selected clones and their market potential. Significance and impact of the study: The development of new clones (namely 022, 025 and 029) of better quality than the mother vine will, in the long term, lead to the introduction of the best clone(s) in viticultural practices and production. Until today, the clonal selection of Merlot has not been done in the Republic of Serbia and there are no recognised clones.
PB  - Vigne Et Vin Publications Int, Villenave D Ornon
T2  - Journal International des Sciences de la Vigne et du Vin
T1  - Agrobiological and Wine Quality Traits of Vitis Vinifera Cv. Merlot Clones Selected in Serbia
VL  - 49
IS  - 4
SP  - 267
EP  - 274
ER  - 
@article{
author = "Vujović, Dragan and Zunic, Dragoljub M. and Popović, Blazenka S. and Sredojević, Milica and Popović-Đorđevic, Jelena",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/2303",
abstract = "Aims: The selection of cv. Merlot clones performed in the Grocka winegrowing region, Republic of Serbia, and the study of agrobiological and technological traits of three selected clones and Merlot standard. Methods and results: The selection of clones was done using the method of individual clone selection in four phases over 15-20 years (Cindric, 2003). O.I.V. methods were used in determining the most important agrobiological and economic-technological traits of grapes. The results of studied traits of grape and wine suggest that the quality of the clones surpassed the quality of the standard. Although the highest values for most of the studied traits were obtained for clone 025, there was no statistically significant difference between the clones. Indeed, the significant distinction between the clones was obtained for total polyphenol content (TPC) and total anthocyanin content (TAC) in wines : the wine of clone 025 had the highest TPC and TAC values. According to the tasting scores, wines of the clones may be classified as quality wines with geographical indications. Conclusion: The selected clones were characterised by good quality grapes and wines. Improved viticultural parameters, versus the mother vine, indicate the need for further research work on the chemistry of both grapes and wines, aiming to better understand the characteristics of the selected clones and their market potential. Significance and impact of the study: The development of new clones (namely 022, 025 and 029) of better quality than the mother vine will, in the long term, lead to the introduction of the best clone(s) in viticultural practices and production. Until today, the clonal selection of Merlot has not been done in the Republic of Serbia and there are no recognised clones.",
publisher = "Vigne Et Vin Publications Int, Villenave D Ornon",
journal = "Journal International des Sciences de la Vigne et du Vin",
title = "Agrobiological and Wine Quality Traits of Vitis Vinifera Cv. Merlot Clones Selected in Serbia",
volume = "49",
number = "4",
pages = "267-274"
}
Vujović, D., Zunic, D. M., Popović, B. S., Sredojević, M.,& Popović-Đorđevic, J. (2015). Agrobiological and Wine Quality Traits of Vitis Vinifera Cv. Merlot Clones Selected in Serbia.
Journal International des Sciences de la Vigne et du Vin
Vigne Et Vin Publications Int, Villenave D Ornon., 49(4), 267-274.
Vujović D, Zunic DM, Popović BS, Sredojević M, Popović-Đorđevic J. Agrobiological and Wine Quality Traits of Vitis Vinifera Cv. Merlot Clones Selected in Serbia. Journal International des Sciences de la Vigne et du Vin. 2015;49(4):267-274
Vujović Dragan, Zunic Dragoljub M., Popović Blazenka S., Sredojević Milica, Popović-Đorđevic Jelena, "Agrobiological and Wine Quality Traits of Vitis Vinifera Cv. Merlot Clones Selected in Serbia" Journal International des Sciences de la Vigne et du Vin, 49, no. 4 (2015):267-274
2
2

Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia

Beatovic, Damir; Krstic-Milosevic, Dijana; Trifunović, Snežana S.; Siljegovic, Jovana; Glamočlija, Jasmina; Ristic, Mihailo; Jelacic, Slavica

(Acg Publications, Gebze-Kocaeli, 2015)

TY  - JOUR
AU  - Beatovic, Damir
AU  - Krstic-Milosevic, Dijana
AU  - Trifunović, Snežana S.
AU  - Siljegovic, Jovana
AU  - Glamočlija, Jasmina
AU  - Ristic, Mihailo
AU  - Jelacic, Slavica
PY  - 2015
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1672
AB  - This study evaluated the chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-flame ionization detection and GC-mass spectrometry. The oil yields ranged from 0.65 to 1.90 %. A total of 75 compounds were identified as constituents of analyzed essential oils. GC/MS analyses revealed that a majority of the examined basil cultivars belonged to the "linalool chemotype". The results of the DPPH assay showed a very high antioxidant capacity of the basil oils, which was especially high for Blue Spice cultivar (IC50 = 0.03 mu g/mL). Significant antimicrobial activity was shown for all the tested oils. Essential oil of Compact cultivar was the most active against the bacterium Micrococcus flavus, with an MIC value of 0.009 mu g/mL while Osmin cultivar exhibited the strongest antifungal activity with MIC values ranging from 0.08-1.07 mu g/mL. All the examined essential oils showed a 10-to 100-fold greater ability to inhibit fungal growth compared to commercial antifungal agents.
PB  - Acg Publications, Gebze-Kocaeli
T2  - Records of Natural Products
T1  - Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia
VL  - 9
IS  - 1
SP  - 62
EP  - 75
ER  - 
@article{
author = "Beatovic, Damir and Krstic-Milosevic, Dijana and Trifunović, Snežana S. and Siljegovic, Jovana and Glamočlija, Jasmina and Ristic, Mihailo and Jelacic, Slavica",
year = "2015",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1672",
abstract = "This study evaluated the chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-flame ionization detection and GC-mass spectrometry. The oil yields ranged from 0.65 to 1.90 %. A total of 75 compounds were identified as constituents of analyzed essential oils. GC/MS analyses revealed that a majority of the examined basil cultivars belonged to the "linalool chemotype". The results of the DPPH assay showed a very high antioxidant capacity of the basil oils, which was especially high for Blue Spice cultivar (IC50 = 0.03 mu g/mL). Significant antimicrobial activity was shown for all the tested oils. Essential oil of Compact cultivar was the most active against the bacterium Micrococcus flavus, with an MIC value of 0.009 mu g/mL while Osmin cultivar exhibited the strongest antifungal activity with MIC values ranging from 0.08-1.07 mu g/mL. All the examined essential oils showed a 10-to 100-fold greater ability to inhibit fungal growth compared to commercial antifungal agents.",
publisher = "Acg Publications, Gebze-Kocaeli",
journal = "Records of Natural Products",
title = "Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia",
volume = "9",
number = "1",
pages = "62-75"
}
Beatovic, D., Krstic-Milosevic, D., Trifunović, S. S., Siljegovic, J., Glamočlija, J., Ristic, M.,& Jelacic, S. (2015). Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia.
Records of Natural Products
Acg Publications, Gebze-Kocaeli., 9(1), 62-75.
Beatovic D, Krstic-Milosevic D, Trifunović SS, Siljegovic J, Glamočlija J, Ristic M, Jelacic S. Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia. Records of Natural Products. 2015;9(1):62-75
Beatovic Damir, Krstic-Milosevic Dijana, Trifunović Snežana S., Siljegovic Jovana, Glamočlija Jasmina, Ristic Mihailo, Jelacic Slavica, "Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia" Records of Natural Products, 9, no. 1 (2015):62-75
42
50

Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Davidovic, Sonja M.; Veljović, Mile S.; Sredojević, Milica; Baošić, Rada; Natić, Maja; Dabić-Zagorac, Dragana; Pecić, Sonja; Vukosavljevic, Predrag V.

(Amer Chemical Soc, Washington, 2013)

TY  - JOUR
AU  - Davidovic, Sonja M.
AU  - Veljović, Mile S.
AU  - Sredojević, Milica
AU  - Baošić, Rada
AU  - Natić, Maja
AU  - Dabić-Zagorac, Dragana
AU  - Pecić, Sonja
AU  - Vukosavljevic, Predrag V.
PY  - 2013
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1601
AB  - Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
VL  - 61
IS  - 6
SP  - 1357
EP  - 1363
DO  - 10.1021/jf3043727
ER  - 
@article{
author = "Davidovic, Sonja M. and Veljović, Mile S. and Sredojević, Milica and Baošić, Rada and Natić, Maja and Dabić-Zagorac, Dragana and Pecić, Sonja and Vukosavljevic, Predrag V.",
year = "2013",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1601",
abstract = "Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar",
volume = "61",
number = "6",
pages = "1357-1363",
doi = "10.1021/jf3043727"
}
Davidovic, S. M., Veljović, M. S., Sredojević, M., Baošić, R., Natić, M., Dabić-Zagorac, D., Pecić, S.,& Vukosavljevic, P. V. (2013). Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar.
Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(6), 1357-1363.
https://doi.org/10.1021/jf3043727
Davidovic SM, Veljović MS, Sredojević M, Baošić R, Natić M, Dabić-Zagorac D, Pecić S, Vukosavljevic PV. Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. Journal of Agricultural and Food Chemistry. 2013;61(6):1357-1363
Davidovic Sonja M., Veljović Mile S., Sredojević Milica, Baošić Rada, Natić Maja, Dabić-Zagorac Dragana, Pecić Sonja, Vukosavljevic Predrag V., "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar" Journal of Agricultural and Food Chemistry, 61, no. 6 (2013):1357-1363,
https://doi.org/10.1021/jf3043727 .
22
20
22

Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages

Veličković, Milovan; Radivojevic, Dragan D.; Oparnica, Cedo D.; Nikićević, Ninoslav; Živković, Marijana B.; Đorđević, Neda O.; Vajs, Vlatka; Tešević, Vele

(Assoc Chemists & Chemical Engineers Of Serbia, Belgrade, 2013)

TY  - JOUR
AU  - Veličković, Milovan
AU  - Radivojevic, Dragan D.
AU  - Oparnica, Cedo D.
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana B.
AU  - Đorđević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1401
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Assoc Chemists & Chemical Engineers Of Serbia, Belgrade
T2  - Hemijska industrija
T1  - Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
VL  - 67
IS  - 3
SP  - 437
EP  - 441
DO  - 10.2298/HEMIND120611085V
ER  - 
@article{
author = "Veličković, Milovan and Radivojevic, Dragan D. and Oparnica, Cedo D. and Nikićević, Ninoslav and Živković, Marijana B. and Đorđević, Neda O. and Vajs, Vlatka and Tešević, Vele",
year = "2013",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1401",
abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.",
publisher = "Assoc Chemists & Chemical Engineers Of Serbia, Belgrade",
journal = "Hemijska industrija",
title = "Volatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja",
volume = "67",
number = "3",
pages = "437-441",
doi = "10.2298/HEMIND120611085V"
}
Veličković, M., Radivojevic, D. D., Oparnica, C. D., Nikićević, N., Živković, M. B., Đorđević, N. O., Vajs, V.,& Tešević, V. (2013). Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja.
Hemijska industrija
Assoc Chemists & Chemical Engineers Of Serbia, Belgrade., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V
Veličković M, Radivojevic DD, Oparnica CD, Nikićević N, Živković MB, Đorđević NO, Vajs V, Tešević V. Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja. Hemijska industrija. 2013;67(3):437-441
Veličković Milovan, Radivojevic Dragan D., Oparnica Cedo D., Nikićević Ninoslav, Živković Marijana B., Đorđević Neda O., Vajs Vlatka, Tešević Vele, "Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja" Hemijska industrija, 67, no. 3 (2013):437-441,
https://doi.org/10.2298/HEMIND120611085V .
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Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies

Pecić, Sonja; Veljović, Mile S.; Despotović, Saša; Leskosek-Cukalovic, I.; Jadranin, Milka; Tešević, Vele; Nikšić, Miomir; Nikićević, Ninoslav

(Springer, New York, 2012)

TY  - JOUR
AU  - Pecić, Sonja
AU  - Veljović, Mile S.
AU  - Despotović, Saša
AU  - Leskosek-Cukalovic, I.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/1324
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
VL  - 235
IS  - 3
SP  - 479
EP  - 487
DO  - 10.1007/s00217-012-1775-y
ER  - 
@article{
author = "Pecić, Sonja and Veljović, Mile S. and Despotović, Saša and Leskosek-Cukalovic, I. and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2012",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/1324",
abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies",
volume = "235",
number = "3",
pages = "479-487",
doi = "10.1007/s00217-012-1775-y"
}
Pecić, S., Veljović, M. S., Despotović, S., Leskosek-Cukalovic, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies.
European Food Research and Technology
Springer, New York., 235(3), 479-487.
https://doi.org/10.1007/s00217-012-1775-y
Pecić S, Veljović MS, Despotović S, Leskosek-Cukalovic I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. European Food Research and Technology. 2012;235(3):479-487
Pecić Sonja, Veljović Mile S., Despotović Saša, Leskosek-Cukalovic I., Jadranin Milka, Tešević Vele, Nikšić Miomir, Nikićević Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" European Food Research and Technology, 235, no. 3 (2012):479-487,
https://doi.org/10.1007/s00217-012-1775-y .
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