TY  - GEN
AU  - Despotović, Saša
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Djordjević, Sofija
AU  - Veljović, Sonja
AU  - Martinović, Aleksandra
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6892
AB  - INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process.
OBJECTIVES:
The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. 
Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research.
METHOD / DESIGN:
Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. 
RESULTS:
Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is 
directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity.
CONCLUSIONS:
For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending 
various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features.
T2  - Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges
T1  - Medicinal and aromatic herbs as functional ingredients  for specialty beverages
EP  - 95
SP  - 94
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6892
ER  - 

@misc{
author = "Despotović, Saša and Paunović, Dragana and Marković, Jovana and Nedović, Viktor and Djordjević, Sofija and Veljović, Sonja and Martinović, Aleksandra",
year = "2021",
abstract = "INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process.
OBJECTIVES:
The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. 
Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research.
METHOD / DESIGN:
Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. 
RESULTS:
Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is 
directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity.
CONCLUSIONS:
For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending 
various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features.",
journal = "Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges",
title = "Medicinal and aromatic herbs as functional ingredients  for specialty beverages",
pages = "95-94",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6892"
}

Despotović, S., Paunović, D., Marković, J., Nedović, V., Djordjević, S., Veljović, S.,& Martinović, A.. (2021). Medicinal and aromatic herbs as functional ingredients  for specialty beverages. in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges, 94-95.
https://hdl.handle.net/21.15107/rcub_agrospace_6892

Despotović S, Paunović D, Marković J, Nedović V, Djordjević S, Veljović S, Martinović A. Medicinal and aromatic herbs as functional ingredients  for specialty beverages. in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges. 2021;:94-95.
https://hdl.handle.net/21.15107/rcub_agrospace_6892 .

Despotović, Saša, Paunović, Dragana, Marković, Jovana, Nedović, Viktor, Djordjević, Sofija, Veljović, Sonja, Martinović, Aleksandra, "Medicinal and aromatic herbs as functional ingredients  for specialty beverages" in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges (2021):94-95,
https://hdl.handle.net/21.15107/rcub_agrospace_6892 .

TY  - JOUR
AU  - Petrović, Marija
AU  - Jovanović, Marina
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Mitić‑Ćulafić, Dragana
AU  - Živković Semren, Tanja
AU  - Veljović, Sonja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5954
AB  - Herbal residues from the production and processing of medicinal plants are usually discarded as waste material. Plantago major is an edible plant, traditionally used for medicinal purposes, having wide application in the pharmaceutical and cosmetics industry, usually in the form of liquid extracts and tinctures. In this work, extracts of P. major leaves waste remaining after industrial tincture production and dried leaves used initially for tincture production were investigated and compared. Methods: The chemical composition was obtained by FTIR analysis, whereas polyphenolic profile was assessed by HPLC. Antioxidant activity, sun protection factor (SPF), cytotoxic activity against colon carcinoma (HCT116) and melanoma (Hs294T) human cell lines as well as antistaphylococcal activity against S. aureus ATCC strains and one clinical isolate were also evaluated. Results: FTIR analysis revealed wider chemical diversity in waste samples than in initial plant material. Among detected phenolics, chlorogenic acid, luteolin, and rutin were the most abundant in all extracts, whereas luteolin was even higher in the waste. Waste extracts had a significantly lower sun protection factor (SPF) when compared to initial dried leaves. On the contrary, cytotoxic activity of waste extracts against tested human cell lines were more efficient when compared to initial dried leaves, which can be attributed to the higher luteolin content in tincture residues. Both waste and initial dried leaves extracts exhibited antibacterial activity against all tested S. aureus strains at higher tested concentrations. Conclusion: P. major waste remaining after industrial tincture production represents high-value material with great valorization potential. Graphic abstract: [Figure not available: see fulltext.]
PB  - Springer Science and Business Media B.V.
T2  - Waste and Biomass Valorization
T1  - Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties
DO  - 10.1007/s12649-021-01608-6
ER  - 

@article{
author = "Petrović, Marija and Jovanović, Marina and Lević, Steva and Nedović, Viktor and Mitić‑Ćulafić, Dragana and Živković Semren, Tanja and Veljović, Sonja",
year = "2021",
abstract = "Herbal residues from the production and processing of medicinal plants are usually discarded as waste material. Plantago major is an edible plant, traditionally used for medicinal purposes, having wide application in the pharmaceutical and cosmetics industry, usually in the form of liquid extracts and tinctures. In this work, extracts of P. major leaves waste remaining after industrial tincture production and dried leaves used initially for tincture production were investigated and compared. Methods: The chemical composition was obtained by FTIR analysis, whereas polyphenolic profile was assessed by HPLC. Antioxidant activity, sun protection factor (SPF), cytotoxic activity against colon carcinoma (HCT116) and melanoma (Hs294T) human cell lines as well as antistaphylococcal activity against S. aureus ATCC strains and one clinical isolate were also evaluated. Results: FTIR analysis revealed wider chemical diversity in waste samples than in initial plant material. Among detected phenolics, chlorogenic acid, luteolin, and rutin were the most abundant in all extracts, whereas luteolin was even higher in the waste. Waste extracts had a significantly lower sun protection factor (SPF) when compared to initial dried leaves. On the contrary, cytotoxic activity of waste extracts against tested human cell lines were more efficient when compared to initial dried leaves, which can be attributed to the higher luteolin content in tincture residues. Both waste and initial dried leaves extracts exhibited antibacterial activity against all tested S. aureus strains at higher tested concentrations. Conclusion: P. major waste remaining after industrial tincture production represents high-value material with great valorization potential. Graphic abstract: [Figure not available: see fulltext.]",
publisher = "Springer Science and Business Media B.V.",
journal = "Waste and Biomass Valorization",
title = "Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties",
doi = "10.1007/s12649-021-01608-6"
}

Petrović, M., Jovanović, M., Lević, S., Nedović, V., Mitić‑Ćulafić, D., Živković Semren, T.,& Veljović, S.. (2021). Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties. in Waste and Biomass Valorization
Springer Science and Business Media B.V...
https://doi.org/10.1007/s12649-021-01608-6

Petrović M, Jovanović M, Lević S, Nedović V, Mitić‑Ćulafić D, Živković Semren T, Veljović S. Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties. in Waste and Biomass Valorization. 2021;.
doi:10.1007/s12649-021-01608-6 .

Petrović, Marija, Jovanović, Marina, Lević, Steva, Nedović, Viktor, Mitić‑Ćulafić, Dragana, Živković Semren, Tanja, Veljović, Sonja, "Valorization potential of Plantago major L. solid waste remaining  after industrial tincture production: Insight into the chemical  composition and bioactive properties" in Waste and Biomass Valorization (2021),
https://doi.org/10.1007/s12649-021-01608-6 . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Zlatanović, Snežana
AU  - Tosti, Tomislav
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5955
AB  - Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage
EP  - 294
IS  - 3
SP  - 282
VL  - 59
DO  - 10.17113/ftb.59.03.21.6759
ER  - 

@article{
author = "Petrović, Marija and Veljović, Sonja and Tomić, Nikola and Zlatanović, Snežana and Tosti, Tomislav and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2021",
abstract = "Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage",
pages = "294-282",
number = "3",
volume = "59",
doi = "10.17113/ftb.59.03.21.6759"
}

Petrović, M., Veljović, S., Tomić, N., Zlatanović, S., Tosti, T., Vukosavljević, P.,& Gorjanović, S.. (2021). Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology
University of Zagreb., 59(3), 282-294.
https://doi.org/10.17113/ftb.59.03.21.6759

Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology. 2021;59(3):282-294.
doi:10.17113/ftb.59.03.21.6759 .

Petrović, Marija, Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag, Gorjanović, Stanislava, "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage" in Food Technology and Biotechnology, 59, no. 3 (2021):282-294,
https://doi.org/10.17113/ftb.59.03.21.6759 . .

TY  - JOUR
AU  - Smailagić, Anita
AU  - Ristivojević, Petar
AU  - Dimkić, Ivica
AU  - Pavlović, Tamara
AU  - Dabić-Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Fotirić-Akšić, Milica
AU  - Meland, Mekjell
AU  - Natić, Maja
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5411
AB  - The main focus of this study is to assess radical scavenging and antimicrobial activities of the 11 wood extracts: oak (Quercus petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.), mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium L.). High-performance thin-layer chromatography (HPTLC) provided initial phenolic screening and revealed different chemical patterns among investigated wood extracts. To identify individual compounds with radical scavenging activity DPPH-HPTLC, assay was applied. Gallic acid, ferulic and/or caffeic acids were identified as the compounds with the highest contribution of total radical scavenging activity. Principal component analysis was applied on the data set obtained from HPTLC chromatogram to classify samples based on chemical fingerprints: Quercus spp. formed separate clusters from the other wood samples. The wood extracts were evaluated for their antimicrobial activity against eight representative human and opportunistic pathogens. The lowest minimum inhibitory concentration (MIC) was recorded against Staphylococcus aureus for black locust, cherry and mulberry wood extracts. This work provided simple, low-cost and high-throughput screening of phenolic compounds and assessments of the radical scavenging properties of selected individual metabolites from natural matrix that contributed to scavenge free radicals.
PB  - MDPI, BASEL
T2  - Foods
T1  - Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts
IS  - 3
VL  - 9
DO  - 10.3390/foods9030319
ER  - 

@article{
author = "Smailagić, Anita and Ristivojević, Petar and Dimkić, Ivica and Pavlović, Tamara and Dabić-Zagorac, Dragana and Veljović, Sonja and Fotirić-Akšić, Milica and Meland, Mekjell and Natić, Maja",
year = "2020",
abstract = "The main focus of this study is to assess radical scavenging and antimicrobial activities of the 11 wood extracts: oak (Quercus petraea (Matt.) Liebl., Q. robur L., and Q. cerris L.), mulberry (Morus alba L.), myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium L.). High-performance thin-layer chromatography (HPTLC) provided initial phenolic screening and revealed different chemical patterns among investigated wood extracts. To identify individual compounds with radical scavenging activity DPPH-HPTLC, assay was applied. Gallic acid, ferulic and/or caffeic acids were identified as the compounds with the highest contribution of total radical scavenging activity. Principal component analysis was applied on the data set obtained from HPTLC chromatogram to classify samples based on chemical fingerprints: Quercus spp. formed separate clusters from the other wood samples. The wood extracts were evaluated for their antimicrobial activity against eight representative human and opportunistic pathogens. The lowest minimum inhibitory concentration (MIC) was recorded against Staphylococcus aureus for black locust, cherry and mulberry wood extracts. This work provided simple, low-cost and high-throughput screening of phenolic compounds and assessments of the radical scavenging properties of selected individual metabolites from natural matrix that contributed to scavenge free radicals.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts",
number = "3",
volume = "9",
doi = "10.3390/foods9030319"
}

Smailagić, A., Ristivojević, P., Dimkić, I., Pavlović, T., Dabić-Zagorac, D., Veljović, S., Fotirić-Akšić, M., Meland, M.,& Natić, M.. (2020). Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts. in Foods
MDPI, BASEL., 9(3).
https://doi.org/10.3390/foods9030319

Smailagić A, Ristivojević P, Dimkić I, Pavlović T, Dabić-Zagorac D, Veljović S, Fotirić-Akšić M, Meland M, Natić M. Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts. in Foods. 2020;9(3).
doi:10.3390/foods9030319 .

Smailagić, Anita, Ristivojević, Petar, Dimkić, Ivica, Pavlović, Tamara, Dabić-Zagorac, Dragana, Veljović, Sonja, Fotirić-Akšić, Milica, Meland, Mekjell, Natić, Maja, "Radical Scavenging and Antimicrobial Properties of Polyphenol Rich Waste Wood Extracts" in Foods, 9, no. 3 (2020),
https://doi.org/10.3390/foods9030319 . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Durović, Sasa
AU  - Veljović, Sonja
AU  - Gorjanović, Stanislava
AU  - Sredojević, Milica
AU  - Vukosavljević, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5257
AB  - In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
DO  - 10.1007/s13197-020-04726-6
ER  - 

@article{
author = "Petrović, Marija and Pastor, Ferenc T. and Durović, Sasa and Veljović, Sonja and Gorjanović, Stanislava and Sredojević, Milica and Vukosavljević, Predrag",
year = "2020",
abstract = "In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach",
doi = "10.1007/s13197-020-04726-6"
}

Petrović, M., Pastor, F. T., Durović, S., Veljović, S., Gorjanović, S., Sredojević, M.,& Vukosavljević, P.. (2020). Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi..
https://doi.org/10.1007/s13197-020-04726-6

Petrović M, Pastor FT, Durović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević P. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore. 2020;.
doi:10.1007/s13197-020-04726-6 .

Petrović, Marija, Pastor, Ferenc T., Durović, Sasa, Veljović, Sonja, Gorjanović, Stanislava, Sredojević, Milica, Vukosavljević, Predrag, "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach" in Journal of Food Science and Technology-Mysore (2020),
https://doi.org/10.1007/s13197-020-04726-6 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag
AU  - Nikšić, Miomir
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4961
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  - Faculty Food Technology Biotechnology, 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
EP  - 417
IS  - 3
SP  - 408
VL  - 57
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag and Nikšić, Miomir and Tešević, Vele",
year = "2019",
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 = "Faculty Food Technology Biotechnology, 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",
pages = "417-408",
number = "3",
volume = "57",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N., Belović, M. M., Nikićević, N., Vukosavljević, P., Nikšić, M.,& Tešević, V.. (2019). Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić N, Belović MM, Nikićević N, Vukosavljević P, Nikšić M, Tešević V. Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola, Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag, Nikšić, Miomir, Tešević, Vele, "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Nikićević, Ninoslav
AU  - Despotović, Saša
AU  - Radulović, Siniša
AU  - Nikšić, Miomir
AU  - Filipović, Lana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4355
AB  - The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts
EP  - 1320
IS  - 5
SP  - 1312
VL  - 54
DO  - 10.1007/s13197-017-2559-y
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Nikićević, Ninoslav and Despotović, Saša and Radulović, Siniša and Nikšić, Miomir and Filipović, Lana",
year = "2017",
abstract = "The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts",
pages = "1320-1312",
number = "5",
volume = "54",
doi = "10.1007/s13197-017-2559-y"
}

Veljović, S., Veljović, M., Nikićević, N., Despotović, S., Radulović, S., Nikšić, M.,& Filipović, L.. (2017). Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(5), 1312-1320.
https://doi.org/10.1007/s13197-017-2559-y

Veljović S, Veljović M, Nikićević N, Despotović S, Radulović S, Nikšić M, Filipović L. Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. in Journal of Food Science and Technology-Mysore. 2017;54(5):1312-1320.
doi:10.1007/s13197-017-2559-y .

Veljović, Sonja, Veljović, Mile, Nikićević, Ninoslav, Despotović, Saša, Radulović, Siniša, Nikšić, Miomir, Filipović, Lana, "Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts" in Journal of Food Science and Technology-Mysore, 54, no. 5 (2017):1312-1320,
https://doi.org/10.1007/s13197-017-2559-y . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Ivković, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3613
AB  - In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively.
AB  - U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies
T1  - Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija
EP  - 47
IS  - 2
SP  - 43
VL  - 55
DO  - 10.5937/HraIsh1402043V
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Despotović, Saša and Ivković, Bojana and Leskošek-Čukalović, Ida and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2014",
abstract = "In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively., U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies, Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija",
pages = "47-43",
number = "2",
volume = "55",
doi = "10.5937/HraIsh1402043V"
}

Veljović, S., Veljović, M., Despotović, S., Ivković, B., Leskošek-Čukalović, I., Nikšić, M.,& Nikićević, N.. (2014). The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(2), 43-47.
https://doi.org/10.5937/HraIsh1402043V

Veljović S, Veljović M, Despotović S, Ivković B, Leskošek-Čukalović I, Nikšić M, Nikićević N. The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana. 2014;55(2):43-47.
doi:10.5937/HraIsh1402043V .

Veljović, Sonja, Veljović, Mile, Despotović, Saša, Ivković, Bojana, Leskošek-Čukalović, Ida, Nikšić, Miomir, Nikićević, Ninoslav, "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies" in Hrana i ishrana, 55, no. 2 (2014):43-47,
https://doi.org/10.5937/HraIsh1402043V . .