TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2802
AB  - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
VL  - 271
SP  - 328
EP  - 337
DO  - 10.1016/j.foodchem.2018.07.154
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts",
volume = "271",
pages = "328-337",
doi = "10.1016/j.foodchem.2018.07.154"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 271, 328-337.
https://doi.org/10.1016/j.foodchem.2018.07.154

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337.
doi:10.1016/j.foodchem.2018.07.154 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337,
https://doi.org/10.1016/j.foodchem.2018.07.154 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2220
AB  - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
VL  - 271
SP  - 328
EP  - 337
DO  - 10.1016/j.foodchem.2018.07.154
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts",
volume = "271",
pages = "328-337",
doi = "10.1016/j.foodchem.2018.07.154"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 271, 328-337.
https://doi.org/10.1016/j.foodchem.2018.07.154

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337.
doi:10.1016/j.foodchem.2018.07.154 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337,
https://doi.org/10.1016/j.foodchem.2018.07.154 . .

TY  - DATA
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2972
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2972
ER  - 

@misc{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2972"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154. in Food Chemistry
Elsevier Sci Ltd, Oxford..
https://hdl.handle.net/21.15107/rcub_cherry_2972

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154. in Food Chemistry. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_2972 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154" in Food Chemistry (2019),
https://hdl.handle.net/21.15107/rcub_cherry_2972 .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Mašković, Pavle
AU  - Mahomoodally, Mohamad Fawzi
AU  - Đurović, Saša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2173
AB  - The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 degrees C) at five different pressures (10, 30, 45, 60 and 90 bar). Twenty three polyphenolic compounds were identified in the extracts, whereby apigenin was found to be the dominant compound (61.53-1344.99 mg/kg). Results suggest that the lowest applied pressure has negligible effect on phenolic recovery from chamomile, but also the use of pressures above than 45 bar was proven as needlessly. By using in vitro assays, influence of pressure on antioxidant, cytotoxic and enzyme-inhibitory activities of the extracts was evaluated. Extracts obtained at 30, 45 and 60 bar exhibited stronger bioactivities than at 10 and 90 bar. It was concluded that pressure exert a significant influence on chemical composition of extracts, and thus on biological activity of chamomile extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts
VL  - 266
SP  - 389
EP  - 396
DO  - 10.1016/j.foodchem.2018.06.037
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Mašković, Pavle and Mahomoodally, Mohamad Fawzi and Đurović, Saša",
year = "2018",
abstract = "The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 degrees C) at five different pressures (10, 30, 45, 60 and 90 bar). Twenty three polyphenolic compounds were identified in the extracts, whereby apigenin was found to be the dominant compound (61.53-1344.99 mg/kg). Results suggest that the lowest applied pressure has negligible effect on phenolic recovery from chamomile, but also the use of pressures above than 45 bar was proven as needlessly. By using in vitro assays, influence of pressure on antioxidant, cytotoxic and enzyme-inhibitory activities of the extracts was evaluated. Extracts obtained at 30, 45 and 60 bar exhibited stronger bioactivities than at 10 and 90 bar. It was concluded that pressure exert a significant influence on chemical composition of extracts, and thus on biological activity of chamomile extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts",
volume = "266",
pages = "389-396",
doi = "10.1016/j.foodchem.2018.06.037"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Mašković, P., Mahomoodally, M. F.,& Đurović, S.. (2018). Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 266, 389-396.
https://doi.org/10.1016/j.foodchem.2018.06.037

Cvetanović A, Švarc-Gajić J, Zeković ZP, Gašić UM, Tešić ŽL, Zengin G, Mašković P, Mahomoodally MF, Đurović S. Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts. in Food Chemistry. 2018;266:389-396.
doi:10.1016/j.foodchem.2018.06.037 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Mašković, Pavle, Mahomoodally, Mohamad Fawzi, Đurović, Saša, "Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts" in Food Chemistry, 266 (2018):389-396,
https://doi.org/10.1016/j.foodchem.2018.06.037 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Zeković, Zoran P.
AU  - Đurović, Saša
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2376
AB  - Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Supercritical Fluids
T1  - Isolation of apigenin from subcritical water extracts: Optimization of the process
VL  - 120
SP  - 32
EP  - 42
DO  - 10.1016/j.supflu.2016.10.012
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Zeković, Zoran P. and Đurović, Saša",
year = "2017",
abstract = "Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Supercritical Fluids",
title = "Isolation of apigenin from subcritical water extracts: Optimization of the process",
volume = "120",
pages = "32-42",
doi = "10.1016/j.supflu.2016.10.012"
}

Cvetanović, A., Švarc-Gajić, J., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Zeković, Z. P.,& Đurović, S.. (2017). Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids
Elsevier Science Bv, Amsterdam., 120, 32-42.
https://doi.org/10.1016/j.supflu.2016.10.012

Cvetanović A, Švarc-Gajić J, Gašić UM, Tešić ŽL, Zengin G, Zeković ZP, Đurović S. Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids. 2017;120:32-42.
doi:10.1016/j.supflu.2016.10.012 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Zeković, Zoran P., Đurović, Saša, "Isolation of apigenin from subcritical water extracts: Optimization of the process" in Journal of Supercritical Fluids, 120 (2017):32-42,
https://doi.org/10.1016/j.supflu.2016.10.012 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Zeković, Zoran P.
AU  - Đurović, Saša
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3137
AB  - Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Supercritical Fluids
T1  - Isolation of apigenin from subcritical water extracts: Optimization of the process
VL  - 120
SP  - 32
EP  - 42
DO  - 10.1016/j.supflu.2016.10.012
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Zeković, Zoran P. and Đurović, Saša",
year = "2017",
abstract = "Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Supercritical Fluids",
title = "Isolation of apigenin from subcritical water extracts: Optimization of the process",
volume = "120",
pages = "32-42",
doi = "10.1016/j.supflu.2016.10.012"
}

Cvetanović, A., Švarc-Gajić, J., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Zeković, Z. P.,& Đurović, S.. (2017). Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids
Elsevier Science Bv, Amsterdam., 120, 32-42.
https://doi.org/10.1016/j.supflu.2016.10.012

Cvetanović A, Švarc-Gajić J, Gašić UM, Tešić ŽL, Zengin G, Zeković ZP, Đurović S. Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids. 2017;120:32-42.
doi:10.1016/j.supflu.2016.10.012 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Zeković, Zoran P., Đurović, Saša, "Isolation of apigenin from subcritical water extracts: Optimization of the process" in Journal of Supercritical Fluids, 120 (2017):32-42,
https://doi.org/10.1016/j.supflu.2016.10.012 . .

TY  - JOUR
AU  - Radojković, Marija M.
AU  - Zeković, Zoran P.
AU  - Dojčinović, Biljana P.
AU  - Stojanović, Zorica S.
AU  - Cvetanović, Aleksandra
AU  - Manojlović, Dragan D.
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/211
AB  - This study examines the mineral composition of the extracts of the fruits, leaves and roots of white mulberry (Morus alba L.) and black mulberry (Morus nigra L.) grown in Serbia. All extract samples of white and black mulberry were analyzed for the content of micro (B, Co, Cr, Cu, Fe, Li, Mn, Ni, Se, Sr, Zn), macro (Ca, Mg, Na), and toxic metals (Al, As, Cd, Hg, Pb) by inductively coupled plasma optical emission spectrometry (ICP-OES). The study revealed that parts of the plant had statistically significant impact on the levels of the examined elements among the two Morus species. All extracts contained high amounts of Ca, Mg, Na, B, Cu, Fe, Mn and Zn. The studies showed that in the most of extracts dominant macro element was Mg (591- 1942 μg/g of dry extract), while dominant microelements were Zn, B, Cu in all extracts, except for the black mulberry leaves, whose extract was most abundant in Fe (143 μg/g of dry extract). The highest content of micro and macro elements was detected in the extract of black mulberry leaves. This work contributes to the knowledge of the nutritional properties of Morus species. The obtained results may be useful in the evaluation of new dietary and food products.
AB  - Ispitivanje je bazirano na određivanju mineralnog sastava ekstrakata Morus alba L. (beli dud) i Morus nigra L . (crni dud) uključujući plod, list i koren sa teritorije Srbije. U svim analiziranim ekstraktima određen je sadržaj mikro (B, Co, Cr, Cu, Fe, Li, Mn, Ni, Se, Sr, Zn), makro (Ca, Mg, Na) i toksičnih elemenata (Al, As, Cd, Hg, Pb) primenom optičke emisione spektroskopije sa induktivno kuplovanom plazmom (ICP-OES). Ispitivanje je pokazalo da postoji statistički značajna korelacija između delova biljke Morus vrste i sadržaja ispitivanih elemenata. U svim ekstraktima je dokazan visok sadržaj elemenata: Ca, Mg, Na, B, Cu, Fe, Mn i Zn, respektivno. Dominantan makro element u većem broju ekstrakata je Mg (591 - 1942 μg/g suvog ekstrakta). Što se tiče mikroelemenata, u svim ispitivanim ekstraktima u većem sadržaju su zastupljeni Zn, B i Cu. U uzorku M. nigra posebno se izdvaja Fe po svom sadržaju (143 μg/g suvog ekstrakta) u odnosu na ostale prisutne elemente. Od svih ispitivanih uzoraka najviši sadržaj mikro i makro elemenata je detektovan u ekstraktima lista M. Nigra. Ovaj rad doprinosi poznavanju nutritivnih svojstava Morus vrsta. Dobijeni rezultati mogu biti korisni u kreiranju novih dijetetskih i prehrambenih proizvoda.
T2  - Acta periodica technologica
T1  - Characterization of Morus species in respect to micro, macro, and toxic elements
T1  - Karakterizacija Morus vrsta u odnosu na mikro, makro i toksične elemente
IS  - 45
SP  - 229
EP  - 237
DO  - 10.2298/APT1445229R
ER  - 

@article{
author = "Radojković, Marija M. and Zeković, Zoran P. and Dojčinović, Biljana P. and Stojanović, Zorica S. and Cvetanović, Aleksandra and Manojlović, Dragan D.",
year = "2014",
abstract = "This study examines the mineral composition of the extracts of the fruits, leaves and roots of white mulberry (Morus alba L.) and black mulberry (Morus nigra L.) grown in Serbia. All extract samples of white and black mulberry were analyzed for the content of micro (B, Co, Cr, Cu, Fe, Li, Mn, Ni, Se, Sr, Zn), macro (Ca, Mg, Na), and toxic metals (Al, As, Cd, Hg, Pb) by inductively coupled plasma optical emission spectrometry (ICP-OES). The study revealed that parts of the plant had statistically significant impact on the levels of the examined elements among the two Morus species. All extracts contained high amounts of Ca, Mg, Na, B, Cu, Fe, Mn and Zn. The studies showed that in the most of extracts dominant macro element was Mg (591- 1942 μg/g of dry extract), while dominant microelements were Zn, B, Cu in all extracts, except for the black mulberry leaves, whose extract was most abundant in Fe (143 μg/g of dry extract). The highest content of micro and macro elements was detected in the extract of black mulberry leaves. This work contributes to the knowledge of the nutritional properties of Morus species. The obtained results may be useful in the evaluation of new dietary and food products., Ispitivanje je bazirano na određivanju mineralnog sastava ekstrakata Morus alba L. (beli dud) i Morus nigra L . (crni dud) uključujući plod, list i koren sa teritorije Srbije. U svim analiziranim ekstraktima određen je sadržaj mikro (B, Co, Cr, Cu, Fe, Li, Mn, Ni, Se, Sr, Zn), makro (Ca, Mg, Na) i toksičnih elemenata (Al, As, Cd, Hg, Pb) primenom optičke emisione spektroskopije sa induktivno kuplovanom plazmom (ICP-OES). Ispitivanje je pokazalo da postoji statistički značajna korelacija između delova biljke Morus vrste i sadržaja ispitivanih elemenata. U svim ekstraktima je dokazan visok sadržaj elemenata: Ca, Mg, Na, B, Cu, Fe, Mn i Zn, respektivno. Dominantan makro element u većem broju ekstrakata je Mg (591 - 1942 μg/g suvog ekstrakta). Što se tiče mikroelemenata, u svim ispitivanim ekstraktima u većem sadržaju su zastupljeni Zn, B i Cu. U uzorku M. nigra posebno se izdvaja Fe po svom sadržaju (143 μg/g suvog ekstrakta) u odnosu na ostale prisutne elemente. Od svih ispitivanih uzoraka najviši sadržaj mikro i makro elemenata je detektovan u ekstraktima lista M. Nigra. Ovaj rad doprinosi poznavanju nutritivnih svojstava Morus vrsta. Dobijeni rezultati mogu biti korisni u kreiranju novih dijetetskih i prehrambenih proizvoda.",
journal = "Acta periodica technologica",
title = "Characterization of Morus species in respect to micro, macro, and toxic elements, Karakterizacija Morus vrsta u odnosu na mikro, makro i toksične elemente",
number = "45",
pages = "229-237",
doi = "10.2298/APT1445229R"
}

Radojković, M. M., Zeković, Z. P., Dojčinović, B. P., Stojanović, Z. S., Cvetanović, A.,& Manojlović, D. D.. (2014). Characterization of Morus species in respect to micro, macro, and toxic elements. in Acta periodica technologica(45), 229-237.
https://doi.org/10.2298/APT1445229R

Radojković MM, Zeković ZP, Dojčinović BP, Stojanović ZS, Cvetanović A, Manojlović DD. Characterization of Morus species in respect to micro, macro, and toxic elements. in Acta periodica technologica. 2014;(45):229-237.
doi:10.2298/APT1445229R .

Radojković, Marija M., Zeković, Zoran P., Dojčinović, Biljana P., Stojanović, Zorica S., Cvetanović, Aleksandra, Manojlović, Dragan D., "Characterization of Morus species in respect to micro, macro, and toxic elements" in Acta periodica technologica, no. 45 (2014):229-237,
https://doi.org/10.2298/APT1445229R . .