TY  - JOUR
AU  - Kalušević, Ana
AU  - Salević, Ana
AU  - Djordjević, Radovan
AU  - Veljović, Mile
AU  - Nedović, Viktor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4129
AB  - Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The total soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants.
PB  - Natl Univ Food Technologies, Kyiv
T2  - Ukrainian Food Journal
T1  - Raspberry and blackberry pomaces as potential sources of bioactive compounds
EP  - 491
IS  - 3
SP  - 485
VL  - 5
DO  - 10.24263/2304-974X-2016-5-3-7
ER  - 

@article{
author = "Kalušević, Ana and Salević, Ana and Djordjević, Radovan and Veljović, Mile and Nedović, Viktor",
year = "2016",
abstract = "Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The total soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants.",
publisher = "Natl Univ Food Technologies, Kyiv",
journal = "Ukrainian Food Journal",
title = "Raspberry and blackberry pomaces as potential sources of bioactive compounds",
pages = "491-485",
number = "3",
volume = "5",
doi = "10.24263/2304-974X-2016-5-3-7"
}

Kalušević, A., Salević, A., Djordjević, R., Veljović, M.,& Nedović, V.. (2016). Raspberry and blackberry pomaces as potential sources of bioactive compounds. in Ukrainian Food Journal
Natl Univ Food Technologies, Kyiv., 5(3), 485-491.
https://doi.org/10.24263/2304-974X-2016-5-3-7

Kalušević A, Salević A, Djordjević R, Veljović M, Nedović V. Raspberry and blackberry pomaces as potential sources of bioactive compounds. in Ukrainian Food Journal. 2016;5(3):485-491.
doi:10.24263/2304-974X-2016-5-3-7 .

Kalušević, Ana, Salević, Ana, Djordjević, Radovan, Veljović, Mile, Nedović, Viktor, "Raspberry and blackberry pomaces as potential sources of bioactive compounds" in Ukrainian Food Journal, 5, no. 3 (2016):485-491,
https://doi.org/10.24263/2304-974X-2016-5-3-7 . .

TY  - JOUR
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Djordjević, Radovan
AU  - Miladinović, Zoran
AU  - Jovanović, Ljubinko
AU  - Nikšić, Miomir
AU  - van Griensven, Leo
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4053
AB  - Kaolinite and the modified natural zeolite minazel plus (M+) were used as supplements in substrate used for the production of the medicinal mushroom Grifola frondosa. Growth stimulation, expressed as yield and biological efficiency, was observed when M+ (1%) was added. The production cycle was shortened by half as a result of the zeolites' ion-exchange ability, stimulation of enzyme activity, and water retain capacity. Inductively coupled plasma optical emission spectrometry of fruiting bodies showed the absence of heavy metals (arsenic, cadmium, and lead), whereas the concentration of calcium increased greatly and the concentrations of iron, magnesium, and zinc increased moderately under the influence of M+. Solid-state nuclear magnetic resonance showed a positive impact on the beta-glucanratio, which could have been caused by the epimerization reaction stimulated by zeolites. The functionality of the mushroom was evaluated through several antioxidant activity assays, and in all cases a positive effect was established: M+ was statistically more effective in comparison with kaolinite. A strong correlation was established between the antioxidative activity of cultivated fruiting bodies and the tested compounds (total phenolic compounds, carbohydrates, and minerals).
PB  - Begell House Inc, Danbury
T2  - International Journal of Medicinal Mushrooms
T1  - Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `
EP  - 792
IS  - 9
SP  - 781
VL  - 18
DO  - 10.1615/IntJMedMushrooms.v18.i9.30
ER  - 

@article{
author = "Vunduk, Jovana and Klaus, Anita and Kozarski, Maja and Djordjević, Radovan and Miladinović, Zoran and Jovanović, Ljubinko and Nikšić, Miomir and van Griensven, Leo",
year = "2016",
abstract = "Kaolinite and the modified natural zeolite minazel plus (M+) were used as supplements in substrate used for the production of the medicinal mushroom Grifola frondosa. Growth stimulation, expressed as yield and biological efficiency, was observed when M+ (1%) was added. The production cycle was shortened by half as a result of the zeolites' ion-exchange ability, stimulation of enzyme activity, and water retain capacity. Inductively coupled plasma optical emission spectrometry of fruiting bodies showed the absence of heavy metals (arsenic, cadmium, and lead), whereas the concentration of calcium increased greatly and the concentrations of iron, magnesium, and zinc increased moderately under the influence of M+. Solid-state nuclear magnetic resonance showed a positive impact on the beta-glucanratio, which could have been caused by the epimerization reaction stimulated by zeolites. The functionality of the mushroom was evaluated through several antioxidant activity assays, and in all cases a positive effect was established: M+ was statistically more effective in comparison with kaolinite. A strong correlation was established between the antioxidative activity of cultivated fruiting bodies and the tested compounds (total phenolic compounds, carbohydrates, and minerals).",
publisher = "Begell House Inc, Danbury",
journal = "International Journal of Medicinal Mushrooms",
title = "Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `",
pages = "792-781",
number = "9",
volume = "18",
doi = "10.1615/IntJMedMushrooms.v18.i9.30"
}

Vunduk, J., Klaus, A., Kozarski, M., Djordjević, R., Miladinović, Z., Jovanović, L., Nikšić, M.,& van Griensven, L.. (2016). Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `. in International Journal of Medicinal Mushrooms
Begell House Inc, Danbury., 18(9), 781-792.
https://doi.org/10.1615/IntJMedMushrooms.v18.i9.30

Vunduk J, Klaus A, Kozarski M, Djordjević R, Miladinović Z, Jovanović L, Nikšić M, van Griensven L. Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `. in International Journal of Medicinal Mushrooms. 2016;18(9):781-792.
doi:10.1615/IntJMedMushrooms.v18.i9.30 .

Vunduk, Jovana, Klaus, Anita, Kozarski, Maja, Djordjević, Radovan, Miladinović, Zoran, Jovanović, Ljubinko, Nikšić, Miomir, van Griensven, Leo, "Addition of Zeolites to Improve the Functional Characteristics of the Hen of the Wood or Maitake Medicinal Mushroom, Grifola frondosa (Agaricomycetes) `" in International Journal of Medicinal Mushrooms, 18, no. 9 (2016):781-792,
https://doi.org/10.1615/IntJMedMushrooms.v18.i9.30 . .

TY  - JOUR
AU  - Djordjević, Radovan
AU  - Gibson, Brian
AU  - Sandell, Mari
AU  - de Billerbeck, Gustavo M.
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
AU  - Vunduk, Jovana
AU  - Nikićević, Ninoslav
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3766
AB  - The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae
EP  - 279
IS  - 1
SP  - 271
VL  - 32
DO  - 10.1002/yea.3060
ER  - 

@article{
author = "Djordjević, Radovan and Gibson, Brian and Sandell, Mari and de Billerbeck, Gustavo M. and Bugarski, Branko and Leskošek-Čukalović, Ida and Vunduk, Jovana and Nikićević, Ninoslav and Nedović, Viktor",
year = "2015",
abstract = "The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae",
pages = "279-271",
number = "1",
volume = "32",
doi = "10.1002/yea.3060"
}

Djordjević, R., Gibson, B., Sandell, M., de Billerbeck, G. M., Bugarski, B., Leskošek-Čukalović, I., Vunduk, J., Nikićević, N.,& Nedović, V.. (2015). Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast
Wiley, Hoboken., 32(1), 271-279.
https://doi.org/10.1002/yea.3060

Djordjević R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, Leskošek-Čukalović I, Vunduk J, Nikićević N, Nedović V. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast. 2015;32(1):271-279.
doi:10.1002/yea.3060 .

Djordjević, Radovan, Gibson, Brian, Sandell, Mari, de Billerbeck, Gustavo M., Bugarski, Branko, Leskošek-Čukalović, Ida, Vunduk, Jovana, Nikićević, Ninoslav, Nedović, Viktor, "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae" in Yeast, 32, no. 1 (2015):271-279,
https://doi.org/10.1002/yea.3060 . .

TY  - JOUR
AU  - Veljović, Mile
AU  - Djordjević, Radovan
AU  - Despotović, Saša
AU  - Pecić, Sonja
AU  - Leskošek-Čukalović, Ida
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2184
AB  - Since the beginning of the 1990s, a numerous epidemiological studies have been conducted to determine the correlation between consumption of food and beverages rich in phenolic compounds and reduction of the risk of degenerative diseases. The first positive results were obtained by examining the influence of moderate wine intake on the cardiovascular system. After that, a lot of studies investigated the impact of other beverages to the general health condition. The general conclusion is that the positive effects of beverages are strongly correlated with the total phenolic content. Red wines contain a greater amount of antioxidants compared with white wines and beers, and therefore show a significantly higher antioxidant capacity. However, besides the total content of antioxidants in beverages, their bioavailability, i.e., the ability of the organism to adopt them is also important. Unlike wine, beer polyphenols are easily adoptable, so, by consuming the same amount of alcohol, two drinks almost equally contribute to increasing the antioxidant potential of plasma. Due to the complexity of the products and a numerous of modes of antioxidant action, it is necessary to apply various methods to determine the antioxidant properties of these beverages.
AB  - Od početka 1990-ih godina, brojne epidemiološke studije su vođene u cilju utvrđivanja korelacije između konzimiranja hrane i pića bogatih fenolnim jedinjenjima i smanjenja rizika od pojave degenerativnih oboljenja. Prvi pozitivni rezultati dobijeni su ispitivanjem uticaja umerenog konzumiranja vina na kardiovaskularni sistem, nakon čega su intenzivirana istraživanja uticaja i drugih pića na opšte zdravstveno stanje. Izveden je opšti zaključak da je pozitivno delovanje pića u korelaciji sa sadržajem polifenolnih jedinjenja. Crvena vina sadrže daleko veću količinu antioksidanasa u poređenju sa belim vinima i pivom, i shodno tome pokazuju i značajno veći antioksidativni kapacitet. Međutim, pored ukupnog sadržaja antioksidanasa u pićima, veoma važna je i njihova iskoristljivost, odnosno, mogućnost organizma da ih usvoji. Za razliku od vina, polifenoli piva su lako usvojivi, tako da, pri istom unosu alkohola, oba pića skoro u jednakoj meri doprinose povećanju antioksidativnog potencijala plazme. Usled kompleksnosti sastava proizvoda i velikog broja meha­nizama delovanja antioksidanasa, potrebno je primeniti više različitih metoda pri utvrđivanju antioksidativnih karakteristika ovih pića.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Antioxidants in beer and wine: The study of the antioxidant capacity
T1  - Antioksidansi piva i vina i određivanje njihovog antioksidativnog kapaciteta
EP  - 33
IS  - 3-4
SP  - 29
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2184
ER  - 

@article{
author = "Veljović, Mile and Djordjević, Radovan and Despotović, Saša and Pecić, Sonja and Leskošek-Čukalović, Ida and Nedović, Viktor",
year = "2010",
abstract = "Since the beginning of the 1990s, a numerous epidemiological studies have been conducted to determine the correlation between consumption of food and beverages rich in phenolic compounds and reduction of the risk of degenerative diseases. The first positive results were obtained by examining the influence of moderate wine intake on the cardiovascular system. After that, a lot of studies investigated the impact of other beverages to the general health condition. The general conclusion is that the positive effects of beverages are strongly correlated with the total phenolic content. Red wines contain a greater amount of antioxidants compared with white wines and beers, and therefore show a significantly higher antioxidant capacity. However, besides the total content of antioxidants in beverages, their bioavailability, i.e., the ability of the organism to adopt them is also important. Unlike wine, beer polyphenols are easily adoptable, so, by consuming the same amount of alcohol, two drinks almost equally contribute to increasing the antioxidant potential of plasma. Due to the complexity of the products and a numerous of modes of antioxidant action, it is necessary to apply various methods to determine the antioxidant properties of these beverages., Od početka 1990-ih godina, brojne epidemiološke studije su vođene u cilju utvrđivanja korelacije između konzimiranja hrane i pića bogatih fenolnim jedinjenjima i smanjenja rizika od pojave degenerativnih oboljenja. Prvi pozitivni rezultati dobijeni su ispitivanjem uticaja umerenog konzumiranja vina na kardiovaskularni sistem, nakon čega su intenzivirana istraživanja uticaja i drugih pića na opšte zdravstveno stanje. Izveden je opšti zaključak da je pozitivno delovanje pića u korelaciji sa sadržajem polifenolnih jedinjenja. Crvena vina sadrže daleko veću količinu antioksidanasa u poređenju sa belim vinima i pivom, i shodno tome pokazuju i značajno veći antioksidativni kapacitet. Međutim, pored ukupnog sadržaja antioksidanasa u pićima, veoma važna je i njihova iskoristljivost, odnosno, mogućnost organizma da ih usvoji. Za razliku od vina, polifenoli piva su lako usvojivi, tako da, pri istom unosu alkohola, oba pića skoro u jednakoj meri doprinose povećanju antioksidativnog potencijala plazme. Usled kompleksnosti sastava proizvoda i velikog broja meha­nizama delovanja antioksidanasa, potrebno je primeniti više različitih metoda pri utvrđivanju antioksidativnih karakteristika ovih pića.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Antioxidants in beer and wine: The study of the antioxidant capacity, Antioksidansi piva i vina i određivanje njihovog antioksidativnog kapaciteta",
pages = "33-29",
number = "3-4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2184"
}

Veljović, M., Djordjević, R., Despotović, S., Pecić, S., Leskošek-Čukalović, I.,& Nedović, V.. (2010). Antioxidants in beer and wine: The study of the antioxidant capacity. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 51(3-4), 29-33.
https://hdl.handle.net/21.15107/rcub_agrospace_2184

Veljović M, Djordjević R, Despotović S, Pecić S, Leskošek-Čukalović I, Nedović V. Antioxidants in beer and wine: The study of the antioxidant capacity. in Hrana i ishrana. 2010;51(3-4):29-33.
https://hdl.handle.net/21.15107/rcub_agrospace_2184 .

Veljović, Mile, Djordjević, Radovan, Despotović, Saša, Pecić, Sonja, Leskošek-Čukalović, Ida, Nedović, Viktor, "Antioxidants in beer and wine: The study of the antioxidant capacity" in Hrana i ishrana, 51, no. 3-4 (2010):29-33,
https://hdl.handle.net/21.15107/rcub_agrospace_2184 .