TY  - JOUR
AU  - Aćimović, Milica
AU  - Tešević, Vele
AU  - Todosijević, Marina
AU  - Djisalov, Jovana
AU  - Oljača, Snežana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3801
AB  - The essential oils obtained by hydrodistillation from the mature fruits of Pimpinella anisum and Foeniculum vulgare were analyzed by GC-MS. The oil of aniseed was characterized by higher amounts of trans-anethole (96.80%) than fennel essential oil (83.43%). The isomer of trans-anethole, methyl chavicol (estragol) was also present in both plants, with 1.36% in fennel and 0.19% in aniseed. Apart from these two phenylpropanoids, nine sesquiterpenes and one monoterpene were present in essential oil of Pimpinella anisum, which constituted the other 3.01% of essential oil, but only γ-himachalene was present with more than 1%. In the case of fennel, eight monoterpenes constituted the other 15.21% of essential oil, and limonene and fenchone were present with contributions of 9.34 and 4.58%, respectively.
AB  - Etarsko ulje dobijeno destilacijom vodenom parom iz zrelih plodova Pimpinella anisum i Foeniculum vulgare analizirano je GC-MS metodom. Etarsko ulje anisa se karakteriše većim sadržajem trans-anetola (96.80%), nego etarsko ulje komorača (83.43%). Isomer trans-anetola, metil kavikol (estragol) je takođe prisutan kod obe biljke, sa 1.36% kod komorača i 0.19% kod anisa. Pored ova dva fenilpropanoida, devet seskviterpena i jedan monoterpen je prisutan u etarskom ulju Pimpinella anisum, i čine ostatak od 3.01% etarskog ulja, ali je samo γ-himachalen prisutan u količini većoj od 1%. U slučaju komorača, osam monoterpena čine 15.21% etarskog ulja, a limonen i fenchon su prisutni sa 9.34 i 4.58%.
PB  - Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd
T2  - Botanica Serbica
T1  - Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia
T1  - Hemijski sastav etarskih ulja Pimpinella anisum i Foeniculum vulgare gajenih u Srbiji
EP  - 14
IS  - 1
SP  - 9
VL  - 39
UR  - https://hdl.handle.net/21.15107/rcub_cherry_286
ER  - 

@article{
author = "Aćimović, Milica and Tešević, Vele and Todosijević, Marina and Djisalov, Jovana and Oljača, Snežana",
year = "2015",
abstract = "The essential oils obtained by hydrodistillation from the mature fruits of Pimpinella anisum and Foeniculum vulgare were analyzed by GC-MS. The oil of aniseed was characterized by higher amounts of trans-anethole (96.80%) than fennel essential oil (83.43%). The isomer of trans-anethole, methyl chavicol (estragol) was also present in both plants, with 1.36% in fennel and 0.19% in aniseed. Apart from these two phenylpropanoids, nine sesquiterpenes and one monoterpene were present in essential oil of Pimpinella anisum, which constituted the other 3.01% of essential oil, but only γ-himachalene was present with more than 1%. In the case of fennel, eight monoterpenes constituted the other 15.21% of essential oil, and limonene and fenchone were present with contributions of 9.34 and 4.58%, respectively., Etarsko ulje dobijeno destilacijom vodenom parom iz zrelih plodova Pimpinella anisum i Foeniculum vulgare analizirano je GC-MS metodom. Etarsko ulje anisa se karakteriše većim sadržajem trans-anetola (96.80%), nego etarsko ulje komorača (83.43%). Isomer trans-anetola, metil kavikol (estragol) je takođe prisutan kod obe biljke, sa 1.36% kod komorača i 0.19% kod anisa. Pored ova dva fenilpropanoida, devet seskviterpena i jedan monoterpen je prisutan u etarskom ulju Pimpinella anisum, i čine ostatak od 3.01% etarskog ulja, ali je samo γ-himachalen prisutan u količini većoj od 1%. U slučaju komorača, osam monoterpena čine 15.21% etarskog ulja, a limonen i fenchon su prisutni sa 9.34 i 4.58%.",
publisher = "Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd",
journal = "Botanica Serbica",
title = "Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia, Hemijski sastav etarskih ulja Pimpinella anisum i Foeniculum vulgare gajenih u Srbiji",
pages = "14-9",
number = "1",
volume = "39",
url = "https://hdl.handle.net/21.15107/rcub_cherry_286"
}

Aćimović, M., Tešević, V., Todosijević, M., Djisalov, J.,& Oljača, S.. (2015). Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia. in Botanica Serbica
Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd., 39(1), 9-14.
https://hdl.handle.net/21.15107/rcub_cherry_286

Aćimović M, Tešević V, Todosijević M, Djisalov J, Oljača S. Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia. in Botanica Serbica. 2015;39(1):9-14.
https://hdl.handle.net/21.15107/rcub_cherry_286 .

Aćimović, Milica, Tešević, Vele, Todosijević, Marina, Djisalov, Jovana, Oljača, Snežana, "Compositional characteristics of the essential oil of Pimpinella anisum and Foeniculum vulgare grown in Serbia" in Botanica Serbica, 39, no. 1 (2015):9-14,
https://hdl.handle.net/21.15107/rcub_cherry_286 .

TY  - JOUR
AU  - Vulić, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popović, Branko
AU  - Urošević, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2802
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
EP  - 227
IS  - 2
SP  - 217
VL  - 31
DO  - 10.20450/mjcce.2012.17
ER  - 

@article{
author = "Vulić, Todor and Nikićević, Ninoslav and Stanković, Ljubiša and Veličković, Milovan and Todosijević, Marina and Popović, Branko and Urošević, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars",
pages = "227-217",
number = "2",
volume = "31",
doi = "10.20450/mjcce.2012.17"
}

Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering, 31(2), 217-227.
https://doi.org/10.20450/mjcce.2012.17

Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
doi:10.20450/mjcce.2012.17 .

Vulić, Todor, Nikićević, Ninoslav, Stanković, Ljubiša, Veličković, Milovan, Todosijević, Marina, Popović, Branko, Urošević, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://doi.org/10.20450/mjcce.2012.17 . .