TY  - JOUR
AU  - Petrović, Aleksandar
AU  - Lisov, Nikolina
AU  - Čakar, Uroš D.
AU  - Marković, Nebojša
AU  - Matijašević, Saša
AU  - Cvejić, Jelena M.
AU  - Atanacković, Milica
AU  - Gojković-Bukarica, Ljiljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5237
AB  - The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous Serbian grape variety Prokupac, along with the influence of vinification method on the content of transand cis-resveratrol as well as on total phenolic content (TPC) in wines. Wines were made from four clones of Prokupac variety (PR1, 40/1, PR6 and PR7) by application of different periods of maceration duration (1, 5 and 10 days). The effects of different species of selected wine yeasts and glucosidase enzymes on the quantity of resveratrol and TPC in wine made from PR6 variety were also investigated. The content of trans-resveratrol varied from 0.27 mg/L to 1.46 mg/L. The highest content of resveratrol was determined in Prokupac clone PR6, and the lowest in PR7 clone. An increase in resveratrol and TPC content was observed in all clones when the duration of maceration was prolonged. Wine produced by application of b enzyme preparation and 299 yeast had the highest concentration of total resveratrol (4.23 mg/L). The TPC was the highest in the wine made by combined application of yeast 299 and OE enzyme. The obtained results showed that by adequate selection of varieties, prolonged duration of maceration, application of appropriate species of yeast and enzyme preparations, it is possible to increase the content of resveratrol and other phenolic compounds in wine.
AB  - Cilj ovog istraživanja bio je da se ispita uticaj različitih klonova autohtone srpske sorte Prokupac kao i postupak vinifikacije na sadržaj transi cisrezveratrola i sadržaj ukupnih polifenola (SUP) u vinima. Vina su proizvedena od četiri klona sorte Prokupac (PR1, 40/1, PR6 i PR7) primenom različitih dužina trajanja maceracije (1, 5 i 10 dana) za svaki klon. Takođe je ispitivan uticaj različitih izabranih kvasaca i enzimskih preparata glikozidaza na sadržaj rezveratrola i SUP u vinima proizvedenim od klona PR6. Sadržaj transi cisrezveratrola je određen HPLC metodom sa UV detektorom uz prethodnu tečno čvrstu ekstrakciju (SPE). Određivanje SUP je urađeno metodom po FolinČokalteu. Sadržaj transrezveratrola je bio od 0,27 mg/L do 1,46 mg/L. Najviši sadržaj rezveratrola je bio u klonu PR6 dok je najniži PR7. Povećanje sadržaja rezveratrola i SUP je primećeno kod svih klonova kada je maceracija duže trajala. Vino proizvedeno primenom enzimskog preparata glikozidaza b i kvasca 299 je imalo najviši sadržaj ukupnog rezvertrola (4,23 mg/L). Najviši SUP je bio u vinima proizvedenim primenom enzimskog preparata glikozidaza OE i kvasca 299. Dobijeni rezultati ukazuju da je izborom odgovarajućeg klona, dužine maceracije, primene odgovarajućeg kvasca i enzimskog preparata moguće povećati sadržaj rezveratrola i drugih fenolnih jedinjenja u vinu.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine
T1  - Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu
EP  - 198
IS  - 2
SP  - 189
VL  - 46
DO  - 10.5937/FFR1902189P
ER  - 

@article{
author = "Petrović, Aleksandar and Lisov, Nikolina and Čakar, Uroš D. and Marković, Nebojša and Matijašević, Saša and Cvejić, Jelena M. and Atanacković, Milica and Gojković-Bukarica, Ljiljana",
year = "2019",
abstract = "The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous Serbian grape variety Prokupac, along with the influence of vinification method on the content of transand cis-resveratrol as well as on total phenolic content (TPC) in wines. Wines were made from four clones of Prokupac variety (PR1, 40/1, PR6 and PR7) by application of different periods of maceration duration (1, 5 and 10 days). The effects of different species of selected wine yeasts and glucosidase enzymes on the quantity of resveratrol and TPC in wine made from PR6 variety were also investigated. The content of trans-resveratrol varied from 0.27 mg/L to 1.46 mg/L. The highest content of resveratrol was determined in Prokupac clone PR6, and the lowest in PR7 clone. An increase in resveratrol and TPC content was observed in all clones when the duration of maceration was prolonged. Wine produced by application of b enzyme preparation and 299 yeast had the highest concentration of total resveratrol (4.23 mg/L). The TPC was the highest in the wine made by combined application of yeast 299 and OE enzyme. The obtained results showed that by adequate selection of varieties, prolonged duration of maceration, application of appropriate species of yeast and enzyme preparations, it is possible to increase the content of resveratrol and other phenolic compounds in wine., Cilj ovog istraživanja bio je da se ispita uticaj različitih klonova autohtone srpske sorte Prokupac kao i postupak vinifikacije na sadržaj transi cisrezveratrola i sadržaj ukupnih polifenola (SUP) u vinima. Vina su proizvedena od četiri klona sorte Prokupac (PR1, 40/1, PR6 i PR7) primenom različitih dužina trajanja maceracije (1, 5 i 10 dana) za svaki klon. Takođe je ispitivan uticaj različitih izabranih kvasaca i enzimskih preparata glikozidaza na sadržaj rezveratrola i SUP u vinima proizvedenim od klona PR6. Sadržaj transi cisrezveratrola je određen HPLC metodom sa UV detektorom uz prethodnu tečno čvrstu ekstrakciju (SPE). Određivanje SUP je urađeno metodom po FolinČokalteu. Sadržaj transrezveratrola je bio od 0,27 mg/L do 1,46 mg/L. Najviši sadržaj rezveratrola je bio u klonu PR6 dok je najniži PR7. Povećanje sadržaja rezveratrola i SUP je primećeno kod svih klonova kada je maceracija duže trajala. Vino proizvedeno primenom enzimskog preparata glikozidaza b i kvasca 299 je imalo najviši sadržaj ukupnog rezvertrola (4,23 mg/L). Najviši SUP je bio u vinima proizvedenim primenom enzimskog preparata glikozidaza OE i kvasca 299. Dobijeni rezultati ukazuju da je izborom odgovarajućeg klona, dužine maceracije, primene odgovarajućeg kvasca i enzimskog preparata moguće povećati sadržaj rezveratrola i drugih fenolnih jedinjenja u vinu.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine, Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu",
pages = "198-189",
number = "2",
volume = "46",
doi = "10.5937/FFR1902189P"
}

Petrović, A., Lisov, N., Čakar, U. D., Marković, N., Matijašević, S., Cvejić, J. M., Atanacković, M.,& Gojković-Bukarica, L.. (2019). The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 46(2), 189-198.
https://doi.org/10.5937/FFR1902189P

Petrović A, Lisov N, Čakar UD, Marković N, Matijašević S, Cvejić JM, Atanacković M, Gojković-Bukarica L. The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine. in Food and Feed Research. 2019;46(2):189-198.
doi:10.5937/FFR1902189P .

Petrović, Aleksandar, Lisov, Nikolina, Čakar, Uroš D., Marković, Nebojša, Matijašević, Saša, Cvejić, Jelena M., Atanacković, Milica, Gojković-Bukarica, Ljiljana, "The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine" in Food and Feed Research, 46, no. 2 (2019):189-198,
https://doi.org/10.5937/FFR1902189P . .

TY  - JOUR
AU  - Platiša, Mirjana M.
AU  - Gal, Vera
AU  - Nestorović, Zorica
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Petrović, Aleksandar
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Novaković, Radmila
AU  - Gojković-Bukarica, Ljiljana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4580
AB  - BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization.
AB  - Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.
PB  - Vojnomedicinska akademija - Institut za naučne informacije, Beograd
T2  - Vojnosanitetski pregled
T1  - Changes in linear and nonlinear measures of RR and QT interval series after beer intake
T1  - Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva
EP  - 1111
IS  - 12
SP  - 1107
VL  - 74
DO  - 10.2298/VSP150514316P
ER  - 

@article{
author = "Platiša, Mirjana M. and Gal, Vera and Nestorović, Zorica and Leskošek-Čukalović, Ida and Despotović, Saša and Veljović, Mile and Petrović, Aleksandar and Rajković, Jovana and Djokić, Vladimir and Novaković, Radmila and Gojković-Bukarica, Ljiljana",
year = "2017",
abstract = "BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization., Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.",
publisher = "Vojnomedicinska akademija - Institut za naučne informacije, Beograd",
journal = "Vojnosanitetski pregled",
title = "Changes in linear and nonlinear measures of RR and QT interval series after beer intake, Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva",
pages = "1111-1107",
number = "12",
volume = "74",
doi = "10.2298/VSP150514316P"
}

Platiša, M. M., Gal, V., Nestorović, Z., Leskošek-Čukalović, I., Despotović, S., Veljović, M., Petrović, A., Rajković, J., Djokić, V., Novaković, R.,& Gojković-Bukarica, L.. (2017). Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled
Vojnomedicinska akademija - Institut za naučne informacije, Beograd., 74(12), 1107-1111.
https://doi.org/10.2298/VSP150514316P

Platiša MM, Gal V, Nestorović Z, Leskošek-Čukalović I, Despotović S, Veljović M, Petrović A, Rajković J, Djokić V, Novaković R, Gojković-Bukarica L. Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled. 2017;74(12):1107-1111.
doi:10.2298/VSP150514316P .

Platiša, Mirjana M., Gal, Vera, Nestorović, Zorica, Leskošek-Čukalović, Ida, Despotović, Saša, Veljović, Mile, Petrović, Aleksandar, Rajković, Jovana, Djokić, Vladimir, Novaković, Radmila, Gojković-Bukarica, Ljiljana, "Changes in linear and nonlinear measures of RR and QT interval series after beer intake" in Vojnosanitetski pregled, 74, no. 12 (2017):1107-1111,
https://doi.org/10.2298/VSP150514316P . .

TY  - JOUR
AU  - Novaković, Radmila
AU  - Radunović, Nebojša
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Petrović, Aleksandar
AU  - Ivković, Branka
AU  - Ćupić, Vitomir
AU  - Kanjuh, Vladimir
AU  - Helmut, Heinlev
AU  - Gojković-Bukarica, Ljiljana
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4292
AB  - Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant uterus, but its mechanism of action is unclear. The aims of our study were to investigate the involvement of inwardly rectifying potassium channels (Kir) in inhibitory effects of resveratrol on three models of contractions of non-pregnant rat uterus: the spontaneous rhythmic contractions (SRC), oxytocin-elicited phasic contractions and tonic oxytocin-elicited contractions. Uterine strips were obtained from virgin female Wistar rats in oestrus. Strips were mounted into organ bath for recording isometric tension in Krebs-Ringer solution. Experiments followed a multiple curve design. In order to test the involvement of Kirchannels in a mechanism of action of resveratrol (1-100 μM),BaCl2 (1 mM),a antagonist of inwardly rectifying potassium channels was used. Resveratrol induced a concentration-dependent relaxation of all models of contractions. BaCl2 antagonized the response to resveratrolon SRC and oxytocin-elicited phasic contractions. Relaxation achieved by resveratrolon tonic oxytocin-elicited concentrations was insensitive to BaCl2.The antagonism of resveratrol effects by inwardly rectifying potassium channels antagonist suggests that Kir channels are involved in resveratrol action on phasic contractions of rat uterus. Inhibitory effect of resveratrol on tonic contractions did not include Kir channels.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Veterinarski glasnik
T1  - Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels
EP  - 129
IS  - 3-4
SP  - 121
VL  - 70
DO  - 10.2298/VETGL1604121N
ER  - 

@article{
author = "Novaković, Radmila and Radunović, Nebojša and Rajković, Jovana and Djokić, Vladimir and Petrović, Aleksandar and Ivković, Branka and Ćupić, Vitomir and Kanjuh, Vladimir and Helmut, Heinlev and Gojković-Bukarica, Ljiljana",
year = "2016",
abstract = "Resveratrol is a phytoalexin produced in a number of plant species including grapes. The benefit of resveratrol to health is widely reported. Resveratrol has been found to promote relaxation of non-pregnant and pregnant uterus, but its mechanism of action is unclear. The aims of our study were to investigate the involvement of inwardly rectifying potassium channels (Kir) in inhibitory effects of resveratrol on three models of contractions of non-pregnant rat uterus: the spontaneous rhythmic contractions (SRC), oxytocin-elicited phasic contractions and tonic oxytocin-elicited contractions. Uterine strips were obtained from virgin female Wistar rats in oestrus. Strips were mounted into organ bath for recording isometric tension in Krebs-Ringer solution. Experiments followed a multiple curve design. In order to test the involvement of Kirchannels in a mechanism of action of resveratrol (1-100 μM),BaCl2 (1 mM),a antagonist of inwardly rectifying potassium channels was used. Resveratrol induced a concentration-dependent relaxation of all models of contractions. BaCl2 antagonized the response to resveratrolon SRC and oxytocin-elicited phasic contractions. Relaxation achieved by resveratrolon tonic oxytocin-elicited concentrations was insensitive to BaCl2.The antagonism of resveratrol effects by inwardly rectifying potassium channels antagonist suggests that Kir channels are involved in resveratrol action on phasic contractions of rat uterus. Inhibitory effect of resveratrol on tonic contractions did not include Kir channels.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Veterinarski glasnik",
title = "Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels",
pages = "129-121",
number = "3-4",
volume = "70",
doi = "10.2298/VETGL1604121N"
}

Novaković, R., Radunović, N., Rajković, J., Djokić, V., Petrović, A., Ivković, B., Ćupić, V., Kanjuh, V., Helmut, H.,& Gojković-Bukarica, L.. (2016). Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels. in Veterinarski glasnik
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 70(3-4), 121-129.
https://doi.org/10.2298/VETGL1604121N

Novaković R, Radunović N, Rajković J, Djokić V, Petrović A, Ivković B, Ćupić V, Kanjuh V, Helmut H, Gojković-Bukarica L. Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels. in Veterinarski glasnik. 2016;70(3-4):121-129.
doi:10.2298/VETGL1604121N .

Novaković, Radmila, Radunović, Nebojša, Rajković, Jovana, Djokić, Vladimir, Petrović, Aleksandar, Ivković, Branka, Ćupić, Vitomir, Kanjuh, Vladimir, Helmut, Heinlev, Gojković-Bukarica, Ljiljana, "Wine polyphenol resveratrol inhibits contractions of isolated rat uterus by activation of smooth muscle inwardly rectifying potassium channels" in Veterinarski glasnik, 70, no. 3-4 (2016):121-129,
https://doi.org/10.2298/VETGL1604121N . .

TY  - CONF
AU  - Atanacković, Milica
AU  - Cvejić, J.
AU  - Gojković-Bukarica, Ljiljana
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Gaćeša, B.
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2741
AB  - Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds (nonflavonoids, flavonoids, tannins), which possess antioxidative properties and could be responsible for prevention of many diseases. The aim of this study was to determine the content of total flavonoids, monomeric and total anthocyanins in samples of wines from different grape varieties produced in Serbia and beers produced with the addition of grapes. Analysis was performed on 14 samples including 5 red wines made from grape varieties from Serbia, one regular beer, and 7 beer samples enriched with different grape varieties and percentage of grape. Monomeric and total anthocyanins were determined spectrofotometrically by the pH differential method, while the total flavonoid content was determined according to the colorimetric Folin-Ciocalteu method after precipitation with formaldehyde. Anthocyanins were quantified in all analyzed samples, except in regular beer. The highest values were found in wines made from variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside equivalents, for monomeric and total anthocyanins, respectively). Flavonoids were present in all analyzed samples. Wine samples showed higher content of flavonoids (the highest in Merlot wine) than beer and drinks from beer and grapes. The content of anthocyanins and flavonoids in beer samples enriched with grapes increased with the increase of added amount of grapes. Obtained results showed that relatively high concentrations of flavonoids and anthocyanins are present in wines produced in Serbia. Also, addition of grape in beer increased content of these beneficial phenolic compounds, which can be important factor for quality of a new developed product.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt
EP  - 188
SP  - 183
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2741
ER  - 

@conference{
author = "Atanacković, Milica and Cvejić, J. and Gojković-Bukarica, Ljiljana and Veljović, Mile and Despotović, Saša and Pecić, S. and Gaćeša, B. and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds (nonflavonoids, flavonoids, tannins), which possess antioxidative properties and could be responsible for prevention of many diseases. The aim of this study was to determine the content of total flavonoids, monomeric and total anthocyanins in samples of wines from different grape varieties produced in Serbia and beers produced with the addition of grapes. Analysis was performed on 14 samples including 5 red wines made from grape varieties from Serbia, one regular beer, and 7 beer samples enriched with different grape varieties and percentage of grape. Monomeric and total anthocyanins were determined spectrofotometrically by the pH differential method, while the total flavonoid content was determined according to the colorimetric Folin-Ciocalteu method after precipitation with formaldehyde. Anthocyanins were quantified in all analyzed samples, except in regular beer. The highest values were found in wines made from variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside equivalents, for monomeric and total anthocyanins, respectively). Flavonoids were present in all analyzed samples. Wine samples showed higher content of flavonoids (the highest in Merlot wine) than beer and drinks from beer and grapes. The content of anthocyanins and flavonoids in beer samples enriched with grapes increased with the increase of added amount of grapes. Obtained results showed that relatively high concentrations of flavonoids and anthocyanins are present in wines produced in Serbia. Also, addition of grape in beer increased content of these beneficial phenolic compounds, which can be important factor for quality of a new developed product.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt",
pages = "188-183",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2741"
}

Atanacković, M., Cvejić, J., Gojković-Bukarica, L., Veljović, M., Despotović, S., Pecić, S., Gaćeša, B.,& Leskošek-Čukalović, I.. (2012). Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 183-188.
https://hdl.handle.net/21.15107/rcub_agrospace_2741

Atanacković M, Cvejić J, Gojković-Bukarica L, Veljović M, Despotović S, Pecić S, Gaćeša B, Leskošek-Čukalović I. Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:183-188.
https://hdl.handle.net/21.15107/rcub_agrospace_2741 .

Atanacković, Milica, Cvejić, J., Gojković-Bukarica, Ljiljana, Veljović, Mile, Despotović, Saša, Pecić, S., Gaćeša, B., Leskošek-Čukalović, Ida, "Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):183-188,
https://hdl.handle.net/21.15107/rcub_agrospace_2741 .