TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Pejin, Boris
AU  - Cakar, Mira
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Djordjević, Brizita
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5046
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier, Amsterdam
T2  - Scientia Horticulturae
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
EP  - 49
SP  - 42
VL  - 244
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Pejin, Boris and Cakar, Mira and Zivković, Marijana B. and Vajs, Vlatka and Djordjević, Brizita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier, Amsterdam",
journal = "Scientia Horticulturae",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
pages = "49-42",
volume = "244",
doi = "10.1016/j.scienta.2018.09.020"
}

Čakar, U. D., Petrović, A., Pejin, B., Cakar, M., Zivković, M. B., Vajs, V.,& Djordjević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae
Elsevier, Amsterdam., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Čakar UD, Petrović A, Pejin B, Cakar M, Zivković MB, Vajs V, Djordjević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Čakar, Uroš D., Petrović, Aleksandar, Pejin, Boris, Cakar, Mira, Zivković, Marijana B., Vajs, Vlatka, Djordjević, Brizita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientia Horticulturae, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Janković, M.
AU  - Pejin, Boris
AU  - Vajs, Vlatka
AU  - Cakar, M.
AU  - Djordjević, B.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4723
AB  - Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.
PB  - Int Soc Horticultural Science-Ishs, Leuven
T2  - European Journal of Horticultural Science
T1  - Differentiation of wines made from berry and drupe fruits according to their phenolic profiles
EP  - 61
IS  - 1
SP  - 49
VL  - 83
DO  - 10.17660/eJHS.2018/83.1.7
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Janković, M. and Pejin, Boris and Vajs, Vlatka and Cakar, M. and Djordjević, B.",
year = "2018",
abstract = "Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.",
publisher = "Int Soc Horticultural Science-Ishs, Leuven",
journal = "European Journal of Horticultural Science",
title = "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles",
pages = "61-49",
number = "1",
volume = "83",
doi = "10.17660/eJHS.2018/83.1.7"
}

Čakar, U. D., Petrović, A., Janković, M., Pejin, B., Vajs, V., Cakar, M.,& Djordjević, B.. (2018). Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science
Int Soc Horticultural Science-Ishs, Leuven., 83(1), 49-61.
https://doi.org/10.17660/eJHS.2018/83.1.7

Čakar UD, Petrović A, Janković M, Pejin B, Vajs V, Cakar M, Djordjević B. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science. 2018;83(1):49-61.
doi:10.17660/eJHS.2018/83.1.7 .

Čakar, Uroš D., Petrović, Aleksandar, Janković, M., Pejin, Boris, Vajs, Vlatka, Cakar, M., Djordjević, B., "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles" in European Journal of Horticultural Science, 83, no. 1 (2018):49-61,
https://doi.org/10.17660/eJHS.2018/83.1.7 . .

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Milovanović, Miodrag M.
AU  - Zeravik, Jiri
AU  - Djordjević, Brizita I.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4059
AB  - The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Phenolic profile of some fruit wines and their antioxidant properties
EP  - 672
IS  - 6
SP  - 661
VL  - 70
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Zivković, Marijana B. and Vajs, Vlatka and Milovanović, Miodrag M. and Zeravik, Jiri and Djordjević, Brizita I.",
year = "2016",
abstract = "The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
pages = "672-661",
number = "6",
volume = "70",
doi = "10.2298/HEMIND150722002C"
}

Čakar, U. D., Petrović, A., Zivković, M. B., Vajs, V., Milovanović, M. M., Zeravik, J.,& Djordjević, B. I.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Čakar UD, Petrović A, Zivković MB, Vajs V, Milovanović MM, Zeravik J, Djordjević BI. Phenolic profile of some fruit wines and their antioxidant properties. in HEMIJSKA INDUSTRIJA. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Čakar, Uroš D., Petrović, Aleksandar, Zivković, Marijana B., Vajs, Vlatka, Milovanović, Miodrag M., Zeravik, Jiri, Djordjević, Brizita I., "Phenolic profile of some fruit wines and their antioxidant properties" in HEMIJSKA INDUSTRIJA, 70, no. 6 (2016):661-672,
https://doi.org/10.2298/HEMIND150722002C . .

TY  - CONF
AU  - Čakar, Uroš D.
AU  - Petrović, Aleksandar
AU  - Zivković, Marijana B.
AU  - Vajs, Vlatka
AU  - Djordjević, Brižita I.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3715
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Stone Fruit Wines as a Sources of Antioxidants
EP  - 556
SP  - 555
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3715
ER  - 

@conference{
author = "Čakar, Uroš D. and Petrović, Aleksandar and Zivković, Marijana B. and Vajs, Vlatka and Djordjević, Brižita I.",
year = "2015",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Stone Fruit Wines as a Sources of Antioxidants",
pages = "556-555",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3715"
}

Čakar, U. D., Petrović, A., Zivković, M. B., Vajs, V.,& Djordjević, B. I.. (2015). Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism
Karger, Basel., 67, 555-556.
https://hdl.handle.net/21.15107/rcub_agrospace_3715

Čakar UD, Petrović A, Zivković MB, Vajs V, Djordjević BI. Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism. 2015;67:555-556.
https://hdl.handle.net/21.15107/rcub_agrospace_3715 .

Čakar, Uroš D., Petrović, Aleksandar, Zivković, Marijana B., Vajs, Vlatka, Djordjević, Brižita I., "Stone Fruit Wines as a Sources of Antioxidants" in Annals of Nutrition and Metabolism, 67 (2015):555-556,
https://hdl.handle.net/21.15107/rcub_agrospace_3715 .

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 . .

TY  - JOUR
AU  - Tešević, Vele
AU  - Vajs, Vlatka
AU  - Lekić, Slavoljub
AU  - Djordjević, Iris
AU  - Novaković, M.
AU  - Vujisić, Ljubodrag
AU  - Todosijević, M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3004
AB  - The oil content and fatty acids, unsaponifiable composition and antioxidant activities of the seed oil from three Malvaceae species (Malva sylvestris L., Malva sylvestris L. var. mauritiana and Althaea officinalis L.) from Serbia were determined. The oil yields from the seeds varied from 7.18 to 9.60%. The main fatty acids of the seed oils were linoleic acid (44.14-54.49%), oleic acid (13.00-16.99%) and palmitic acid (11.45-24.29%). A small amount of cyclopropenoid acids, up to 1.85% was also established. The predominant sterol in all seed oils was β-sitosterol (11.51-17.34 mg/g of oil). The antioxidant potential of all the investigated seed oils was evaluated by radical scavenging activity using 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species
EP  - 227
IS  - 1
SP  - 221
VL  - 64
DO  - 10.2298/ABS1201221T
ER  - 

@article{
author = "Tešević, Vele and Vajs, Vlatka and Lekić, Slavoljub and Djordjević, Iris and Novaković, M. and Vujisić, Ljubodrag and Todosijević, M.",
year = "2012",
abstract = "The oil content and fatty acids, unsaponifiable composition and antioxidant activities of the seed oil from three Malvaceae species (Malva sylvestris L., Malva sylvestris L. var. mauritiana and Althaea officinalis L.) from Serbia were determined. The oil yields from the seeds varied from 7.18 to 9.60%. The main fatty acids of the seed oils were linoleic acid (44.14-54.49%), oleic acid (13.00-16.99%) and palmitic acid (11.45-24.29%). A small amount of cyclopropenoid acids, up to 1.85% was also established. The predominant sterol in all seed oils was β-sitosterol (11.51-17.34 mg/g of oil). The antioxidant potential of all the investigated seed oils was evaluated by radical scavenging activity using 2,2-diphenyl-1- picrylhydrazyl (DPPH) assay.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species",
pages = "227-221",
number = "1",
volume = "64",
doi = "10.2298/ABS1201221T"
}

Tešević, V., Vajs, V., Lekić, S., Djordjević, I., Novaković, M., Vujisić, L.,& Todosijević, M.. (2012). Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(1), 221-227.
https://doi.org/10.2298/ABS1201221T

Tešević V, Vajs V, Lekić S, Djordjević I, Novaković M, Vujisić L, Todosijević M. Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species. in Archives of Biological Sciences. 2012;64(1):221-227.
doi:10.2298/ABS1201221T .

Tešević, Vele, Vajs, Vlatka, Lekić, Slavoljub, Djordjević, Iris, Novaković, M., Vujisić, Ljubodrag, Todosijević, M., "Lipid composition and antioxidant activities of the seed oil from three Mlvaceae species" in Archives of Biological Sciences, 64, no. 1 (2012):221-227,
https://doi.org/10.2298/ABS1201221T . .

TY  - JOUR
AU  - Godjevac, Dejan
AU  - Vajs, Vlatka
AU  - Milosavljević, Slobodan
AU  - Djordjević, Boban
AU  - Zdunić, Gordana
AU  - Tešević, Vele
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2680
AB  - From the seeds of white currant (Ribes rubrum, cv. White Champagne), a new sesquiterpenoid glycoside 1 was isolated, along with two known compounds: dihydrophaseic acid 3'-O-b-D-glucopyranoside (2), and 3-carboxymethyl-indole-1-N-b-D-glucopyranoside (3). The structure of the new compound was identified as dihydrophaseic acid 3'-O-b-gentiobioside, based on extensive NMR and MS spectral studies.
AB  - Iz semena bele ribizle (Ribes rubrum, cv. bela šampanjska) izolovan je novi seskviterpenski glukozid (1), zajedno sa dva poznata jedinjenja: 3'-O-b-D-glukopiranozidom dihidrofazeinske kiseline (2) i 3-karboksimetilindol-1-N-b-D-glukopiranozidom (3). Na osnovu detaljnih NMR i MS studija, struktura novog jedinjenja je određena kao 3'-O-b-genciobiozid dihidrofazeinske kiseline.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Chemical composition of white currant seed extract
T1  - Hemijski sastav ekstrakta semenki bele ribizle
EP  - 1470
IS  - 11
SP  - 1465
VL  - 76
DO  - 10.2298/JSC110617132G
ER  - 

@article{
author = "Godjevac, Dejan and Vajs, Vlatka and Milosavljević, Slobodan and Djordjević, Boban and Zdunić, Gordana and Tešević, Vele",
year = "2011",
abstract = "From the seeds of white currant (Ribes rubrum, cv. White Champagne), a new sesquiterpenoid glycoside 1 was isolated, along with two known compounds: dihydrophaseic acid 3'-O-b-D-glucopyranoside (2), and 3-carboxymethyl-indole-1-N-b-D-glucopyranoside (3). The structure of the new compound was identified as dihydrophaseic acid 3'-O-b-gentiobioside, based on extensive NMR and MS spectral studies., Iz semena bele ribizle (Ribes rubrum, cv. bela šampanjska) izolovan je novi seskviterpenski glukozid (1), zajedno sa dva poznata jedinjenja: 3'-O-b-D-glukopiranozidom dihidrofazeinske kiseline (2) i 3-karboksimetilindol-1-N-b-D-glukopiranozidom (3). Na osnovu detaljnih NMR i MS studija, struktura novog jedinjenja je određena kao 3'-O-b-genciobiozid dihidrofazeinske kiseline.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Chemical composition of white currant seed extract, Hemijski sastav ekstrakta semenki bele ribizle",
pages = "1470-1465",
number = "11",
volume = "76",
doi = "10.2298/JSC110617132G"
}

Godjevac, D., Vajs, V., Milosavljević, S., Djordjević, B., Zdunić, G.,& Tešević, V.. (2011). Chemical composition of white currant seed extract. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 76(11), 1465-1470.
https://doi.org/10.2298/JSC110617132G

Godjevac D, Vajs V, Milosavljević S, Djordjević B, Zdunić G, Tešević V. Chemical composition of white currant seed extract. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2011;76(11):1465-1470.
doi:10.2298/JSC110617132G .

Godjevac, Dejan, Vajs, Vlatka, Milosavljević, Slobodan, Djordjević, Boban, Zdunić, Gordana, Tešević, Vele, "Chemical composition of white currant seed extract" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 76, no. 11 (2011):1465-1470,
https://doi.org/10.2298/JSC110617132G . .

TY  - JOUR
AU  - Djekić, Sanja
AU  - Milosavljević, Slobodan
AU  - Vajs, Vlatka
AU  - Jović, Slobodan
AU  - Petrović, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Tešević, Vele
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1767
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rosé-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
EP  - 1037
IS  - 11
SP  - 1027
VL  - 73
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Djekić, Sanja and Milosavljević, Slobodan and Vajs, Vlatka and Jović, Slobodan and Petrović, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedović, Viktor and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rosé-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
pages = "1037-1027",
number = "11",
volume = "73",
doi = "10.2298/JSC0811027D"
}

Djekić, S., Milosavljević, S., Vajs, V., Jović, S., Petrović, A., Nikićević, N., Manojlović, V., Nedović, V.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Djekić S, Milosavljević S, Vajs V, Jović S, Petrović A, Nikićević N, Manojlović V, Nedović V, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Djekić, Sanja, Milosavljević, Slobodan, Vajs, Vlatka, Jović, Slobodan, Petrović, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedović, Viktor, Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .

TY  - JOUR
AU  - Jovanović, B.Ž.
AU  - Tadić, Ž.D.
AU  - Vajs, Vlatka
AU  - Pešić, Mirjana
PY  - 1990
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/67
AB  - 13C n.m.r. spectra of some 5-substituted-3-isopropyl-6-methyl uracils were determined in deuterated dimethyl sulfoxide (d6 - DMSO). The substituents are : H, Cl, Br, J, NO2, NH2, N(CH3)2, C6H5, C6H4-NO2-p and C6H4-NH2-p. It has been shown that 13C chemical shifts of C-5 of some of the examined compounds correlated linearly with the 13C chemical shifts of C-5 in the 5-substituted uracils as well as with the 13C chemical shifts of the substituted carbon in an analogues series of monosubstituted benzenes. The 13C chemical shifts of C-6 in some of the above compounds depend on the steric effects of the substituent in position 5 of the uracil ring.
T2  - Journal of Molecular Structure
T1  - 13C N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils
EP  - 322
IS  - C
SP  - 317
VL  - 219
DO  - 10.1016/0022-2860(90)80075-U
ER  - 

@article{
author = "Jovanović, B.Ž. and Tadić, Ž.D. and Vajs, Vlatka and Pešić, Mirjana",
year = "1990",
abstract = "13C n.m.r. spectra of some 5-substituted-3-isopropyl-6-methyl uracils were determined in deuterated dimethyl sulfoxide (d6 - DMSO). The substituents are : H, Cl, Br, J, NO2, NH2, N(CH3)2, C6H5, C6H4-NO2-p and C6H4-NH2-p. It has been shown that 13C chemical shifts of C-5 of some of the examined compounds correlated linearly with the 13C chemical shifts of C-5 in the 5-substituted uracils as well as with the 13C chemical shifts of the substituted carbon in an analogues series of monosubstituted benzenes. The 13C chemical shifts of C-6 in some of the above compounds depend on the steric effects of the substituent in position 5 of the uracil ring.",
journal = "Journal of Molecular Structure",
title = "13C N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils",
pages = "322-317",
number = "C",
volume = "219",
doi = "10.1016/0022-2860(90)80075-U"
}

Jovanović, B.Ž., Tadić, Ž.D., Vajs, V.,& Pešić, M.. (1990). 13C N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils. in Journal of Molecular Structure, 219(C), 317-322.
https://doi.org/10.1016/0022-2860(90)80075-U

Jovanović B, Tadić Ž, Vajs V, Pešić M. 13C N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils. in Journal of Molecular Structure. 1990;219(C):317-322.
doi:10.1016/0022-2860(90)80075-U .

Jovanović, B.Ž., Tadić, Ž.D., Vajs, Vlatka, Pešić, Mirjana, "13C N.M.R. spectra of some 5-substituted-3-isopropyl-6-methyl uracils" in Journal of Molecular Structure, 219, no. C (1990):317-322,
https://doi.org/10.1016/0022-2860(90)80075-U . .