TY  - JOUR
AU  - Rajić, Jasmina R.
AU  - Djordjević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana B.
AU  - Djordjević, Neda O.
AU  - Paunović, Dragana
AU  - Nedović, Viktor
AU  - Petrović, Tanja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4848
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
EP  - 215
IS  - 2
SP  - 205
VL  - 63
DO  - 10.2298/JAS1802205R
ER  - 

@article{
author = "Rajić, Jasmina R. and Djordjević, Sofija M. and Tešević, Vele and Živković, Marijana B. and Djordjević, Neda O. and Paunović, Dragana and Nedović, Viktor and Petrović, Tanja",
year = "2018",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
pages = "215-205",
number = "2",
volume = "63",
doi = "10.2298/JAS1802205R"
}

Rajić, J. R., Djordjević, S. M., Tešević, V., Živković, M. B., Djordjević, N. O., Paunović, D., Nedović, V.,& Petrović, T.. (2018). The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R

Rajić JR, Djordjević SM, Tešević V, Živković MB, Djordjević NO, Paunović D, Nedović V, Petrović T. The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences (Belgrade). 2018;63(2):205-215.
doi:10.2298/JAS1802205R .

Rajić, Jasmina R., Djordjević, Sofija M., Tešević, Vele, Živković, Marijana B., Djordjević, Neda O., Paunović, Dragana, Nedović, Viktor, Petrović, Tanja, "The extract of fennel fruit as a potential natural additive in food industry" in Journal of Agricultural Sciences (Belgrade), 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R . .

TY  - JOUR
AU  - Savikin, Katarina
AU  - Zivković, Jelena
AU  - Zdunić, Gordana
AU  - Godjevac, Dejan
AU  - Djordjević, Boban
AU  - Dojčinović, Biljana
AU  - Djordjević, Neda
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3456
AB  - Some primary and secondary metabolites, as well as mineral nutrients in pulp, peel and juice obtained from four Serbian indigenous apple cultivars (Kozara, Kolacara, Budimka and.Sumatovka) collected at two different developmental stages were studied. With advanced maturation soluble solids content, total and reducing sugars increased, while L-ascorbic acid content and titratable acidity decreased. Thirteen phenolic compounds were quantified using LC-MS/MS. The total phenolic content (TPC) ranged from 9.37 to 1440 mg/100 g fw, and 0.83 to 7.84 mg/100 g fw in peel and pulp samples, respectively. Quercetin derivatives were the major detected polyphenolic group. Majority of determined phenolic compounds were influenced by cultivar and the best sources were cultivars Kolgara and Budimka. The content of flavonols (with the exception of quercitrin) varied significantly depending on maturity at harvest. With regard to mineral analysis, K was the most abundant ranging from 104 to 158 mg/100 g fw in peel, 74.4 to 93.3 mg/100 g fw in pulp, and 77.1 to 91.5 mg/100 g fw in juice samples. Obtained results provide detailed information on nutritional potential and chemical composition of tested apple cultivars and thereby could encourage their wider cultivation and consumption
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages
EP  - 111
IS  - 2
SP  - 101
VL  - 35
DO  - 10.1016/j.jfca.2014.05.004
ER  - 

@article{
author = "Savikin, Katarina and Zivković, Jelena and Zdunić, Gordana and Godjevac, Dejan and Djordjević, Boban and Dojčinović, Biljana and Djordjević, Neda",
year = "2014",
abstract = "Some primary and secondary metabolites, as well as mineral nutrients in pulp, peel and juice obtained from four Serbian indigenous apple cultivars (Kozara, Kolacara, Budimka and.Sumatovka) collected at two different developmental stages were studied. With advanced maturation soluble solids content, total and reducing sugars increased, while L-ascorbic acid content and titratable acidity decreased. Thirteen phenolic compounds were quantified using LC-MS/MS. The total phenolic content (TPC) ranged from 9.37 to 1440 mg/100 g fw, and 0.83 to 7.84 mg/100 g fw in peel and pulp samples, respectively. Quercetin derivatives were the major detected polyphenolic group. Majority of determined phenolic compounds were influenced by cultivar and the best sources were cultivars Kolgara and Budimka. The content of flavonols (with the exception of quercitrin) varied significantly depending on maturity at harvest. With regard to mineral analysis, K was the most abundant ranging from 104 to 158 mg/100 g fw in peel, 74.4 to 93.3 mg/100 g fw in pulp, and 77.1 to 91.5 mg/100 g fw in juice samples. Obtained results provide detailed information on nutritional potential and chemical composition of tested apple cultivars and thereby could encourage their wider cultivation and consumption",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages",
pages = "111-101",
number = "2",
volume = "35",
doi = "10.1016/j.jfca.2014.05.004"
}

Savikin, K., Zivković, J., Zdunić, G., Godjevac, D., Djordjević, B., Dojčinović, B.,& Djordjević, N.. (2014). Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 35(2), 101-111.
https://doi.org/10.1016/j.jfca.2014.05.004

Savikin K, Zivković J, Zdunić G, Godjevac D, Djordjević B, Dojčinović B, Djordjević N. Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages. in Journal of Food Composition and Analysis. 2014;35(2):101-111.
doi:10.1016/j.jfca.2014.05.004 .

Savikin, Katarina, Zivković, Jelena, Zdunić, Gordana, Godjevac, Dejan, Djordjević, Boban, Dojčinović, Biljana, Djordjević, Neda, "Phenolic and mineral profiles of four Balkan indigenous apple cultivars monitored at two different maturity stages" in Journal of Food Composition and Analysis, 35, no. 2 (2014):101-111,
https://doi.org/10.1016/j.jfca.2014.05.004 . .

TY  - JOUR
AU  - Veličković, Milovan
AU  - Radivojević, Dragan
AU  - Oparnica, Čedo
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana B.
AU  - Djordjević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3234
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
EP  - 441
IS  - 3
SP  - 437
VL  - 67
DO  - 10.2298/HEMIND120611085V
ER  - 

@article{
author = "Veličković, Milovan and Radivojević, Dragan and Oparnica, Čedo and Nikićević, Ninoslav and Živković, Marijana B. and Djordjević, Neda O. and Vajs, Vlatka and Tešević, Vele",
year = "2013",
abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja",
pages = "441-437",
number = "3",
volume = "67",
doi = "10.2298/HEMIND120611085V"
}

Veličković, M., Radivojević, D., Oparnica, Č., Nikićević, N., Živković, M. B., Djordjević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V

Veličković M, Radivojević D, Oparnica Č, Nikićević N, Živković MB, Djordjević NO, Vajs V, Tešević V. Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija. 2013;67(3):437-441.
doi:10.2298/HEMIND120611085V .

Veličković, Milovan, Radivojević, Dragan, Oparnica, Čedo, Nikićević, Ninoslav, Živković, Marijana B., Djordjević, Neda O., Vajs, Vlatka, Tešević, Vele, "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages" in Hemijska industrija, 67, no. 3 (2013):437-441,
https://doi.org/10.2298/HEMIND120611085V . .