TY  - JOUR
AU  - Pecić, Sonja
AU  - Nikićević, Ninoslav
AU  - Veljović, Mile
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Belović, Miona
AU  - Nikšić, Miomir
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4000
AB  - Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum
EP  - 189
IS  - 2
SP  - 181
VL  - 22
DO  - 10.2298/CICEQ150426033P
ER  - 

@article{
author = "Pecić, Sonja and Nikićević, Ninoslav and Veljović, Mile and Jadranin, Milka and Tešević, Vele and Belović, Miona and Nikšić, Miomir",
year = "2016",
abstract = "Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum",
pages = "189-181",
number = "2",
volume = "22",
doi = "10.2298/CICEQ150426033P"
}

Pecić, S., Nikićević, N., Veljović, M., Jadranin, M., Tešević, V., Belović, M.,& Nikšić, M.. (2016). The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 22(2), 181-189.
https://doi.org/10.2298/CICEQ150426033P

Pecić S, Nikićević N, Veljović M, Jadranin M, Tešević V, Belović M, Nikšić M. The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(2):181-189.
doi:10.2298/CICEQ150426033P .

Pecić, Sonja, Nikićević, Ninoslav, Veljović, Mile, Jadranin, Milka, Tešević, Vele, Belović, Miona, Nikšić, Miomir, "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 2 (2016):181-189,
https://doi.org/10.2298/CICEQ150426033P . .

TY  - JOUR
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Stojanović, Milan
AU  - Pecić, Sonja
AU  - Vukosavljević, Predrag
AU  - Belović, Miona
AU  - Leskošek-Čukalović, Ida
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3705
AB  - Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer.
AB  - Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety
T1  - Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac
EP  - 397
IS  - 3
SP  - 391
VL  - 21
DO  - 10.2298/CICEQ140416041V
ER  - 

@article{
author = "Veljović, Mile and Despotović, Saša and Stojanović, Milan and Pecić, Sonja and Vukosavljević, Predrag and Belović, Miona and Leskošek-Čukalović, Ida",
year = "2015",
abstract = "Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer., Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety, Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac",
pages = "397-391",
number = "3",
volume = "21",
doi = "10.2298/CICEQ140416041V"
}

Veljović, M., Despotović, S., Stojanović, M., Pecić, S., Vukosavljević, P., Belović, M.,& Leskošek-Čukalović, I.. (2015). The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 21(3), 391-397.
https://doi.org/10.2298/CICEQ140416041V

Veljović M, Despotović S, Stojanović M, Pecić S, Vukosavljević P, Belović M, Leskošek-Čukalović I. The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2015;21(3):391-397.
doi:10.2298/CICEQ140416041V .

Veljović, Mile, Despotović, Saša, Stojanović, Milan, Pecić, Sonja, Vukosavljević, Predrag, Belović, Miona, Leskošek-Čukalović, Ida, "The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 21, no. 3 (2015):391-397,
https://doi.org/10.2298/CICEQ140416041V . .

TY  - JOUR
AU  - Davidović, Sonja M.
AU  - Veljović, Mile
AU  - Pantelić, Milica M.
AU  - Baosić, Rada M.
AU  - Natić, Maja
AU  - Dabić, Dragana C.
AU  - Pecić, Sonja
AU  - Vukosavljević, Predrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3287
AB  - Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
EP  - 1363
IS  - 6
SP  - 1357
VL  - 61
DO  - 10.1021/jf3043727
ER  - 

@article{
author = "Davidović, Sonja M. and Veljović, Mile and Pantelić, Milica M. and Baosić, Rada M. and Natić, Maja and Dabić, Dragana C. and Pecić, Sonja and Vukosavljević, Predrag",
year = "2013",
abstract = "Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar",
pages = "1363-1357",
number = "6",
volume = "61",
doi = "10.1021/jf3043727"
}

Davidović, S. M., Veljović, M., Pantelić, M. M., Baosić, R. M., Natić, M., Dabić, D. C., Pecić, S.,& Vukosavljević, P.. (2013). Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(6), 1357-1363.
https://doi.org/10.1021/jf3043727

Davidović SM, Veljović M, Pantelić MM, Baosić RM, Natić M, Dabić DC, Pecić S, Vukosavljević P. Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry. 2013;61(6):1357-1363.
doi:10.1021/jf3043727 .

Davidović, Sonja M., Veljović, Mile, Pantelić, Milica M., Baosić, Rada M., Natić, Maja, Dabić, Dragana C., Pecić, Sonja, Vukosavljević, Predrag, "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar" in Journal of Agricultural and Food Chemistry, 61, no. 6 (2013):1357-1363,
https://doi.org/10.1021/jf3043727 . .

TY  - JOUR
AU  - Pecić, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2943
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
EP  - 487
IS  - 3
SP  - 479
VL  - 235
DO  - 10.1007/s00217-012-1775-y
ER  - 

@article{
author = "Pecić, Sonja and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2012",
abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies",
pages = "487-479",
number = "3",
volume = "235",
doi = "10.1007/s00217-012-1775-y"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N.. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology
Springer, New York., 235(3), 479-487.
https://doi.org/10.1007/s00217-012-1775-y

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology. 2012;235(3):479-487.
doi:10.1007/s00217-012-1775-y .

Pecić, Sonja, Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Jadranin, Milka, Tešević, Vele, Nikšić, Miomir, Nikićević, Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" in European Food Research and Technology, 235, no. 3 (2012):479-487,
https://doi.org/10.1007/s00217-012-1775-y . .

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 .