TY  - CONF
AU  - Kilibarda, S.
AU  - Mačukanović- Jocić, M.
AU  - Rančić, D.
AU  - Pećinar, I.
AU  - Šoštarić, I.
AU  - Aćić, S.
AU  - Kolašinac, S.
AU  - Veljović, M.
AU  - Pajić-Lijaković, I.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6548
AB  - The Balkan Peninsula is characterized by a great diversity of flora and vegetation. Moreover, it is native to
a large number of wild plant species containing carotenoids, biologically active compounds, beneficial for
human health. Carotenoid pigments exhibit a great antioxidant and anti-inflammatory effect, in addition to
beneficial impact on eye health, heart, blood vessels, cognitive function and antiaging. Nevertheless, their
role has been scientifically proven in prevention and treatment of cancer.
The aim of the research was to form a database on carotenoid plants of Serbia and the Balkans that is
set up electronically for easy access, management and updating. The research included the analysis and
organization of information on collected plants, as well as literature data related to the traditional use and
storage of plants and plant parts and products rich in carotenoids in fresh, dried or canned state.
Sixty wild plants from more than ten plant families were registered to contain these antioxidant pigments.
Among them three endemic species namely Lilium bosniacum (Beck) Fritsch (lily native to Bosnia and
Herzegovina), Ramonda nathaliae Pančić & Petrović and R. serbica Pančić were inscribed, of which the last
two are Tertiary relicts. The type and level of carotenoids varied depending on the plant species and organs
including leaves, petals, immature and ripe fruits, pulp, seeds, etc. According to database, fruits were the
richest source of these pigments. Reported carotenoid content, included both xanthophylls and carotenes,
whereas lutein and β-carotene were predominantly major compounds in berries and flowers respectively.
Total carotenoid content, determined by HPLC method, was the highest in fresh berries of Rubus fruticosus L.
(440 μg/100g)
C3  - 8th Balkan Botanical Congress
T1  - Overview of carotenoids distribution among wild plant species of the Balkan Peninsula
EP  - 84
SP  - 84
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6548
ER  - 

@conference{
author = "Kilibarda, S. and Mačukanović- Jocić, M. and Rančić, D. and Pećinar, I. and Šoštarić, I. and Aćić, S. and Kolašinac, S. and Veljović, M. and Pajić-Lijaković, I.",
year = "2022",
abstract = "The Balkan Peninsula is characterized by a great diversity of flora and vegetation. Moreover, it is native to
a large number of wild plant species containing carotenoids, biologically active compounds, beneficial for
human health. Carotenoid pigments exhibit a great antioxidant and anti-inflammatory effect, in addition to
beneficial impact on eye health, heart, blood vessels, cognitive function and antiaging. Nevertheless, their
role has been scientifically proven in prevention and treatment of cancer.
The aim of the research was to form a database on carotenoid plants of Serbia and the Balkans that is
set up electronically for easy access, management and updating. The research included the analysis and
organization of information on collected plants, as well as literature data related to the traditional use and
storage of plants and plant parts and products rich in carotenoids in fresh, dried or canned state.
Sixty wild plants from more than ten plant families were registered to contain these antioxidant pigments.
Among them three endemic species namely Lilium bosniacum (Beck) Fritsch (lily native to Bosnia and
Herzegovina), Ramonda nathaliae Pančić & Petrović and R. serbica Pančić were inscribed, of which the last
two are Tertiary relicts. The type and level of carotenoids varied depending on the plant species and organs
including leaves, petals, immature and ripe fruits, pulp, seeds, etc. According to database, fruits were the
richest source of these pigments. Reported carotenoid content, included both xanthophylls and carotenes,
whereas lutein and β-carotene were predominantly major compounds in berries and flowers respectively.
Total carotenoid content, determined by HPLC method, was the highest in fresh berries of Rubus fruticosus L.
(440 μg/100g)",
journal = "8th Balkan Botanical Congress",
title = "Overview of carotenoids distribution among wild plant species of the Balkan Peninsula",
pages = "84-84",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6548"
}

Kilibarda, S., Mačukanović- Jocić, M., Rančić, D., Pećinar, I., Šoštarić, I., Aćić, S., Kolašinac, S., Veljović, M.,& Pajić-Lijaković, I.. (2022). Overview of carotenoids distribution among wild plant species of the Balkan Peninsula. in 8th Balkan Botanical Congress, 84-84.
https://hdl.handle.net/21.15107/rcub_agrospace_6548

Kilibarda S, Mačukanović- Jocić M, Rančić D, Pećinar I, Šoštarić I, Aćić S, Kolašinac S, Veljović M, Pajić-Lijaković I. Overview of carotenoids distribution among wild plant species of the Balkan Peninsula. in 8th Balkan Botanical Congress. 2022;:84-84.
https://hdl.handle.net/21.15107/rcub_agrospace_6548 .

Kilibarda, S., Mačukanović- Jocić, M., Rančić, D., Pećinar, I., Šoštarić, I., Aćić, S., Kolašinac, S., Veljović, M., Pajić-Lijaković, I., "Overview of carotenoids distribution among wild plant species of the Balkan Peninsula" in 8th Balkan Botanical Congress (2022):84-84,
https://hdl.handle.net/21.15107/rcub_agrospace_6548 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Loupassaki, Sofia
AU  - Veljović, Mile
AU  - Vukosavljević, Predrag
AU  - Zlatanović, Snežana
AU  - Pezo, Lato
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5405
AB  - Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity
EP  - 529
IS  - 4
SP  - 517
VL  - 85
DO  - 10.2298/JSC190404139G
ER  - 

@article{
author = "Gorjanović, Stanislava and Pastor, Ferenc T. and Loupassaki, Sofia and Veljović, Mile and Vukosavljević, Predrag and Zlatanović, Snežana and Pezo, Lato",
year = "2020",
abstract = "Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity",
pages = "529-517",
number = "4",
volume = "85",
doi = "10.2298/JSC190404139G"
}

Gorjanović, S., Pastor, F. T., Loupassaki, S., Veljović, M., Vukosavljević, P., Zlatanović, S.,& Pezo, L.. (2020). Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(4), 517-529.
https://doi.org/10.2298/JSC190404139G

Gorjanović S, Pastor FT, Loupassaki S, Veljović M, Vukosavljević P, Zlatanović S, Pezo L. Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(4):517-529.
doi:10.2298/JSC190404139G .

Gorjanović, Stanislava, Pastor, Ferenc T., Loupassaki, Sofia, Veljović, Mile, Vukosavljević, Predrag, Zlatanović, Snežana, Pezo, Lato, "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 4 (2020):517-529,
https://doi.org/10.2298/JSC190404139G . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Komes, Draženka
AU  - Laličić-Petronijević, Jovanka
AU  - Pastor, Ferenc T.
AU  - Belscak-Cvitanović, Ana
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Suznjević, Desanka Z.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4471
AB  - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
EP  - 2331
IS  - 8
SP  - 2324
VL  - 54
DO  - 10.1007/s13197-017-2672-y
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Draženka and Laličić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Suznjević, Desanka Z.",
year = "2017",
abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach",
pages = "2331-2324",
number = "8",
volume = "54",
doi = "10.1007/s13197-017-2672-y"
}

Gorjanović, S., Komes, D., Laličić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Suznjević, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(8), 2324-2331.
https://doi.org/10.1007/s13197-017-2672-y

Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Suznjević DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore. 2017;54(8):2324-2331.
doi:10.1007/s13197-017-2672-y .

Gorjanović, Stanislava, Komes, Draženka, Laličić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Suznjević, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology-Mysore, 54, no. 8 (2017):2324-2331,
https://doi.org/10.1007/s13197-017-2672-y . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Nikićević, Ninoslav
AU  - Despotović, Saša
AU  - Radulović, Siniša
AU  - Nikšić, Miomir
AU  - Filipović, Lana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4355
AB  - The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts
EP  - 1320
IS  - 5
SP  - 1312
VL  - 54
DO  - 10.1007/s13197-017-2559-y
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Nikićević, Ninoslav and Despotović, Saša and Radulović, Siniša and Nikšić, Miomir and Filipović, Lana",
year = "2017",
abstract = "The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts",
pages = "1320-1312",
number = "5",
volume = "54",
doi = "10.1007/s13197-017-2559-y"
}

Veljović, S., Veljović, M., Nikićević, N., Despotović, S., Radulović, S., Nikšić, M.,& Filipović, L.. (2017). Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(5), 1312-1320.
https://doi.org/10.1007/s13197-017-2559-y

Veljović S, Veljović M, Nikićević N, Despotović S, Radulović S, Nikšić M, Filipović L. Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. in Journal of Food Science and Technology-Mysore. 2017;54(5):1312-1320.
doi:10.1007/s13197-017-2559-y .

Veljović, Sonja, Veljović, Mile, Nikićević, Ninoslav, Despotović, Saša, Radulović, Siniša, Nikšić, Miomir, Filipović, Lana, "Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts" in Journal of Food Science and Technology-Mysore, 54, no. 5 (2017):1312-1320,
https://doi.org/10.1007/s13197-017-2559-y . .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Šumić, Zdravko
AU  - Karabegović, Ivana
AU  - Dajić-Stevanović, Zora
AU  - Veljović, Mile
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4527
AB  - Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg).
AB  - U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Legislation in production of gelled products
T1  - Zakonski propisi u proizvodnji želiranih proizvoda
EP  - 18
IS  - 1
SP  - 12
VL  - 58
DO  - 10.5937/HraIsh1701012V
ER  - 

@article{
author = "Vukosavljević, Predrag and Šumić, Zdravko and Karabegović, Ivana and Dajić-Stevanović, Zora and Veljović, Mile",
year = "2017",
abstract = "Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg)., U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Legislation in production of gelled products, Zakonski propisi u proizvodnji želiranih proizvoda",
pages = "18-12",
number = "1",
volume = "58",
doi = "10.5937/HraIsh1701012V"
}

Vukosavljević, P., Šumić, Z., Karabegović, I., Dajić-Stevanović, Z.,& Veljović, M.. (2017). Legislation in production of gelled products. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 58(1), 12-18.
https://doi.org/10.5937/HraIsh1701012V

Vukosavljević P, Šumić Z, Karabegović I, Dajić-Stevanović Z, Veljović M. Legislation in production of gelled products. in Hrana i ishrana. 2017;58(1):12-18.
doi:10.5937/HraIsh1701012V .

Vukosavljević, Predrag, Šumić, Zdravko, Karabegović, Ivana, Dajić-Stevanović, Zora, Veljović, Mile, "Legislation in production of gelled products" in Hrana i ishrana, 58, no. 1 (2017):12-18,
https://doi.org/10.5937/HraIsh1701012V . .

TY  - JOUR
AU  - Platiša, Mirjana M.
AU  - Gal, Vera
AU  - Nestorović, Zorica
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Petrović, Aleksandar
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Novaković, Radmila
AU  - Gojković-Bukarica, Ljiljana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4580
AB  - BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization.
AB  - Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.
PB  - Vojnomedicinska akademija - Institut za naučne informacije, Beograd
T2  - Vojnosanitetski pregled
T1  - Changes in linear and nonlinear measures of RR and QT interval series after beer intake
T1  - Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva
EP  - 1111
IS  - 12
SP  - 1107
VL  - 74
DO  - 10.2298/VSP150514316P
ER  - 

@article{
author = "Platiša, Mirjana M. and Gal, Vera and Nestorović, Zorica and Leskošek-Čukalović, Ida and Despotović, Saša and Veljović, Mile and Petrović, Aleksandar and Rajković, Jovana and Djokić, Vladimir and Novaković, Radmila and Gojković-Bukarica, Ljiljana",
year = "2017",
abstract = "BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization., Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.",
publisher = "Vojnomedicinska akademija - Institut za naučne informacije, Beograd",
journal = "Vojnosanitetski pregled",
title = "Changes in linear and nonlinear measures of RR and QT interval series after beer intake, Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva",
pages = "1111-1107",
number = "12",
volume = "74",
doi = "10.2298/VSP150514316P"
}

Platiša, M. M., Gal, V., Nestorović, Z., Leskošek-Čukalović, I., Despotović, S., Veljović, M., Petrović, A., Rajković, J., Djokić, V., Novaković, R.,& Gojković-Bukarica, L.. (2017). Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled
Vojnomedicinska akademija - Institut za naučne informacije, Beograd., 74(12), 1107-1111.
https://doi.org/10.2298/VSP150514316P

Platiša MM, Gal V, Nestorović Z, Leskošek-Čukalović I, Despotović S, Veljović M, Petrović A, Rajković J, Djokić V, Novaković R, Gojković-Bukarica L. Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled. 2017;74(12):1107-1111.
doi:10.2298/VSP150514316P .

Platiša, Mirjana M., Gal, Vera, Nestorović, Zorica, Leskošek-Čukalović, Ida, Despotović, Saša, Veljović, Mile, Petrović, Aleksandar, Rajković, Jovana, Djokić, Vladimir, Novaković, Radmila, Gojković-Bukarica, Ljiljana, "Changes in linear and nonlinear measures of RR and QT interval series after beer intake" in Vojnosanitetski pregled, 74, no. 12 (2017):1107-1111,
https://doi.org/10.2298/VSP150514316P . .

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  - 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  - Djordjević, Sofija
AU  - Popović, Danijela
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Atanacković, Milica
AU  - Cvejić, Jelena
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4020
AB  - This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Extracts of medicinal plants as functional beer additives
EP  - 308
IS  - 3
SP  - 301
VL  - 22
DO  - 10.2298/CICEQ150501044D
ER  - 

@article{
author = "Djordjević, Sofija and Popović, Danijela and Despotović, Saša and Veljović, Mile and Atanacković, Milica and Cvejić, Jelena and Nedović, Viktor and Leskošek-Čukalović, Ida",
year = "2016",
abstract = "This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Extracts of medicinal plants as functional beer additives",
pages = "308-301",
number = "3",
volume = "22",
doi = "10.2298/CICEQ150501044D"
}

Djordjević, S., Popović, D., Despotović, S., Veljović, M., Atanacković, M., Cvejić, J., Nedović, V.,& Leskošek-Čukalović, I.. (2016). Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 22(3), 301-308.
https://doi.org/10.2298/CICEQ150501044D

Djordjević S, Popović D, Despotović S, Veljović M, Atanacković M, Cvejić J, Nedović V, Leskošek-Čukalović I. Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(3):301-308.
doi:10.2298/CICEQ150501044D .

Djordjević, Sofija, Popović, Danijela, Despotović, Saša, Veljović, Mile, Atanacković, Milica, Cvejić, Jelena, Nedović, Viktor, Leskošek-Čukalović, Ida, "Extracts of medicinal plants as functional beer additives" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 3 (2016):301-308,
https://doi.org/10.2298/CICEQ150501044D . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Suznjević, Desanka
AU  - Pastor, Ferenc T.
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4140
AB  - Antioxidant (AO) capacity of various medicinal plants extracts and phenolic compounds was assessed by the most widely used spectrophotometric assays such as ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). In addition, two direct current (DC) polarographic assays, one based on a decrease of anodic current of [Hg(O2H)(OH)]-HydroxoPerhydroxoMercury(II) Complex (HPMC) formation in alkaline solution of H2O2, at the potential of mercury dissolution and another recently developed Mercury Reduction Antioxidant Power (MRAP), based on a a decrease of cathodic current of Hg(II) reduction were employed. Percentage of both currents decrease was plotted versus the volume of gradually added complex samples or the amount of individual ones and the slopes of these plots were used to express AO capacity. Total phenolic content (TPC) of extracts was determined by Folin-Ciocalteu (FC) assay. Correlations between applied assays were calculated by regression analysis. Relative Antioxidant Capacity Index (RACI), calculated by assigning equal weight to all applied assays and Phenolic Antioxidant Coefficients (PAC), calculated as a ratio between particular AO capacity and TPC, were used to achieve more comprehensive comparison between analyzed samples, as well as applied assays.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Combinatorial Chemistry & High Throughput Screening
T1  - Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach
EP  - 65
IS  - 1
SP  - 58
VL  - 19
DO  - 10.2174/1386207318666151102094227
ER  - 

@article{
author = "Petrović, Marija and Suznjević, Desanka and Pastor, Ferenc T. and Veljović, Mile and Pezo, Lato and Antić, Mališa and Gorjanović, Stanislava",
year = "2016",
abstract = "Antioxidant (AO) capacity of various medicinal plants extracts and phenolic compounds was assessed by the most widely used spectrophotometric assays such as ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH). In addition, two direct current (DC) polarographic assays, one based on a decrease of anodic current of [Hg(O2H)(OH)]-HydroxoPerhydroxoMercury(II) Complex (HPMC) formation in alkaline solution of H2O2, at the potential of mercury dissolution and another recently developed Mercury Reduction Antioxidant Power (MRAP), based on a a decrease of cathodic current of Hg(II) reduction were employed. Percentage of both currents decrease was plotted versus the volume of gradually added complex samples or the amount of individual ones and the slopes of these plots were used to express AO capacity. Total phenolic content (TPC) of extracts was determined by Folin-Ciocalteu (FC) assay. Correlations between applied assays were calculated by regression analysis. Relative Antioxidant Capacity Index (RACI), calculated by assigning equal weight to all applied assays and Phenolic Antioxidant Coefficients (PAC), calculated as a ratio between particular AO capacity and TPC, were used to achieve more comprehensive comparison between analyzed samples, as well as applied assays.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Combinatorial Chemistry & High Throughput Screening",
title = "Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach",
pages = "65-58",
number = "1",
volume = "19",
doi = "10.2174/1386207318666151102094227"
}

Petrović, M., Suznjević, D., Pastor, F. T., Veljović, M., Pezo, L., Antić, M.,& Gorjanović, S.. (2016). Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach. in Combinatorial Chemistry & High Throughput Screening
Bentham Science Publ Ltd, Sharjah., 19(1), 58-65.
https://doi.org/10.2174/1386207318666151102094227

Petrović M, Suznjević D, Pastor FT, Veljović M, Pezo L, Antić M, Gorjanović S. Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach. in Combinatorial Chemistry & High Throughput Screening. 2016;19(1):58-65.
doi:10.2174/1386207318666151102094227 .

Petrović, Marija, Suznjević, Desanka, Pastor, Ferenc T., Veljović, Mile, Pezo, Lato, Antić, Mališa, Gorjanović, Stanislava, "Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach" in Combinatorial Chemistry & High Throughput Screening, 19, no. 1 (2016):58-65,
https://doi.org/10.2174/1386207318666151102094227 . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Veljović, Mile
AU  - Petrović, Tanja
AU  - Mirković, Dušica
AU  - Pokeržnik, Ivan
AU  - Rajić, Jasmina
AU  - Zlatković, Branislav
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3953
AB  - The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products.
AB  - Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’
T1  - Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious
EP  - 79
IS  - 191-192
SP  - 73
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3953
ER  - 

@article{
author = "Paunović, Dragana and Veljović, Mile and Petrović, Tanja and Mirković, Dušica and Pokeržnik, Ivan and Rajić, Jasmina and Zlatković, Branislav",
year = "2015",
abstract = "The apple (Malus × domestica Borkh.) is the most consumed in the fresh form fruits but can also been used as an important raw materials in the food industry for the production of juices, nectars, baby foods, refreshing soft drinks, spreads (marmalade, jam), compote, apple vinegar, brandy and dried fruits. In this paper, the apple cultivars ‘Idared’ and ‘Golden Delicious’ were dried in the laboratory dehydrator (air temperature of 60 °C for a period of 4 h and air temperature of 70 °C for a period of 3 h) in order to determine whether elevated temperature has an effect on the antioxidant properties of the processed apple. The total phenolic content as well as antioxidant activity were evaluated by three compatible UV-VIS spectrophotometric methods. The results showed that the total phenolic content as well as antioxidant activity significantly increased after drying calculated in relation with unprocessed samples, for both apple cultivars. These results indicate the assumption that an increase of the investigated properties could occur due to the non-selective methods for the determination of total phenolics, and also because of the potential formation of Maillard reactions products, which have been confirmed to increase the antioxidant activity of various food products., Plodovi jabuke (Malus × domestica Borkh.) se najviše koriste kao stono voće, a značajna su sirovina i u prehrambenoj industriji za proizvodnju sokova, nektara, dečije hrane, osvežavajućih bezalkoholnih pića, namaza (marmelada, džemova), kompota, jabukovog sirćeta, rakija i sušenih plodova. U ovom radu, plodovi jabuke sorte Idared i Golden Delicious sušeni su u laboratorijskom dehidratoru na različitim temperaturama (temperatura vazduha od 60 °C u trajanju od 4 h i temperatura vazduha od 70 °C u trajanju od 3 h) radi utvrđivanja uticaja primenjenih temperatura sušenja na antioksidativna svojstva osušenog proizvoda. Sadržaj ukupnih fenola, kao i antioksidativna aktivnost određeni su trima kompatibilnim UV-VIS spektrofotometrijskim metodama. Rezultati su pokazali da su u osušenim uzorcima jabuke sadržaj ukupnih fenola i antioksidativna aktivnost bili značajno veći u odnosu na sveže uzorke kod obe ispitivane sorte. Ovakvi rezultati ukazuju na pretpostavku da je do povećanja ispitivanih svojstava moglo doći kako zbog neselektivnosti metode za određivanje ukupnih fenola, tako i zbog potencijalnog stvaranja produkata Maillard-ovih reakcija, za koje je potvrđeno da povećavaju antioksidativnu aktivnost različitih prehrambenih proizvoda.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’, Uticaj različite temperature sušenja na antioksidativna svojstva jabuke sorte Idared i Golden Delicious",
pages = "79-73",
number = "191-192",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3953"
}

Paunović, D., Veljović, M., Petrović, T., Mirković, D., Pokeržnik, I., Rajić, J.,& Zlatković, B.. (2015). Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 49(191-192), 73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953

Paunović D, Veljović M, Petrović T, Mirković D, Pokeržnik I, Rajić J, Zlatković B. Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’. in Voćarstvo. 2015;49(191-192):73-79.
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

Paunović, Dragana, Veljović, Mile, Petrović, Tanja, Mirković, Dušica, Pokeržnik, Ivan, Rajić, Jasmina, Zlatković, Branislav, "Effect of different drying temperature on the antioxidant properties of the apple cultivars ‘Idared’ and ‘Golden Delicious’" in Voćarstvo, 49, no. 191-192 (2015):73-79,
https://hdl.handle.net/21.15107/rcub_agrospace_3953 .

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  - Suznjević, Desanka
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Veljović, Mile
AU  - Zlatanović, Snežana
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3843
AB  - Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.
PB  - Electrochemical Soc Inc, Pennington
T2  - Journal of the Electrochemical Society
T1  - Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay
EP  - H433
IS  - 7
SP  - H428
VL  - 162
DO  - 10.1149/2.0141507jes
ER  - 

@article{
author = "Suznjević, Desanka and Petrović, Marija and Pastor, Ferenc T. and Veljović, Mile and Zlatanović, Snežana and Antić, Mališa and Gorjanović, Stanislava",
year = "2015",
abstract = "Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.",
publisher = "Electrochemical Soc Inc, Pennington",
journal = "Journal of the Electrochemical Society",
title = "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay",
pages = "H433-H428",
number = "7",
volume = "162",
doi = "10.1149/2.0141507jes"
}

Suznjević, D., Petrović, M., Pastor, F. T., Veljović, M., Zlatanović, S., Antić, M.,& Gorjanović, S.. (2015). Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society
Electrochemical Soc Inc, Pennington., 162(7), H428-H433.
https://doi.org/10.1149/2.0141507jes

Suznjević D, Petrović M, Pastor FT, Veljović M, Zlatanović S, Antić M, Gorjanović S. Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society. 2015;162(7):H428-H433.
doi:10.1149/2.0141507jes .

Suznjević, Desanka, Petrović, Marija, Pastor, Ferenc T., Veljović, Mile, Zlatanović, Snežana, Antić, Mališa, Gorjanović, Stanislava, "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay" in Journal of the Electrochemical Society, 162, no. 7 (2015):H428-H433,
https://doi.org/10.1149/2.0141507jes . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Mirković, Dušica
AU  - Rabrenović, Biljana
AU  - Petrović, Tanja
AU  - Rajić, Jasmina
AU  - Veljović, Mile
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3655
AB  - The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis.
AB  - Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil
T1  - Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda
EP  - 60
IS  - 185-186
SP  - 55
VL  - 48
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3655
ER  - 

@article{
author = "Paunović, Dragana and Mirković, Dušica and Rabrenović, Biljana and Petrović, Tanja and Rajić, Jasmina and Veljović, Mile",
year = "2014",
abstract = "The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis., Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil, Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda",
pages = "60-55",
number = "185-186",
volume = "48",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3655"
}

Paunović, D., Mirković, D., Rabrenović, B., Petrović, T., Rajić, J.,& Veljović, M.. (2014). The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 48(185-186), 55-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3655

Paunović D, Mirković D, Rabrenović B, Petrović T, Rajić J, Veljović M. The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil. in Voćarstvo. 2014;48(185-186):55-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3655 .

Paunović, Dragana, Mirković, Dušica, Rabrenović, Biljana, Petrović, Tanja, Rajić, Jasmina, Veljović, Mile, "The stability of vitamin C in the rose hip (Rosa canina L.) products and the possibility of valorization of rose hip seed oil" in Voćarstvo, 48, no. 185-186 (2014):55-60,
https://hdl.handle.net/21.15107/rcub_agrospace_3655 .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Ivković, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3613
AB  - In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively.
AB  - U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies
T1  - Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija
EP  - 47
IS  - 2
SP  - 43
VL  - 55
DO  - 10.5937/HraIsh1402043V
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Despotović, Saša and Ivković, Bojana and Leskošek-Čukalović, Ida and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2014",
abstract = "In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively., U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies, Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija",
pages = "47-43",
number = "2",
volume = "55",
doi = "10.5937/HraIsh1402043V"
}

Veljović, S., Veljović, M., Despotović, S., Ivković, B., Leskošek-Čukalović, I., Nikšić, M.,& Nikićević, N.. (2014). The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(2), 43-47.
https://doi.org/10.5937/HraIsh1402043V

Veljović S, Veljović M, Despotović S, Ivković B, Leskošek-Čukalović I, Nikšić M, Nikićević N. The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana. 2014;55(2):43-47.
doi:10.5937/HraIsh1402043V .

Veljović, Sonja, Veljović, Mile, Despotović, Saša, Ivković, Bojana, Leskošek-Čukalović, Ida, Nikšić, Miomir, Nikićević, Ninoslav, "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies" in Hrana i ishrana, 55, no. 2 (2014):43-47,
https://doi.org/10.5937/HraIsh1402043V . .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Veljović, Mile
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3092
AB  - Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing.
PB  - Elsevier, Amsterdam
T2  - Food and Bioproducts Processing
T1  - Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
EP  - 480
IS  - C4
SP  - 473
VL  - 91
DO  - 10.1016/j.fbp.2013.05.004
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Veljović, Mile",
year = "2013",
abstract = "Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing.",
publisher = "Elsevier, Amsterdam",
journal = "Food and Bioproducts Processing",
title = "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins",
pages = "480-473",
number = "C4",
volume = "91",
doi = "10.1016/j.fbp.2013.05.004"
}

Vladisavljević, G., Vukosavljević, P.,& Veljović, M.. (2013). Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing
Elsevier, Amsterdam., 91(C4), 473-480.
https://doi.org/10.1016/j.fbp.2013.05.004

Vladisavljević G, Vukosavljević P, Veljović M. Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing. 2013;91(C4):473-480.
doi:10.1016/j.fbp.2013.05.004 .

Vladisavljević, Goran, Vukosavljević, Predrag, Veljović, Mile, "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins" in Food and Bioproducts Processing, 91, no. C4 (2013):473-480,
https://doi.org/10.1016/j.fbp.2013.05.004 . .

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  - CONF
AU  - Rajić, J.R.
AU  - Petrović, Tanja
AU  - Veljović, Mile
AU  - Paunović, Dragana
AU  - Bradaš, M.M.
AU  - Nedović, Viktor
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2772
AB  - The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in different amount on total polyphenols and antioxidant activity of blended mixtures. Blackberry, sour cherry and apple juices were made from concentrated fruit juices. Apple juice was used for the correction of acidity. The content of the total polyphenols in fruit juices was determined using the Folin-Ciocalteu reagent while the antioxidant activity was investigated using FRAP method. The total polyphenols content as well as antioxidative activity were gradually decreased in all tested mixture with the increasing amount of apple juice. However, it was concluded that the mixture of blackberry or sour cherry juice with apple juice was sensory more acceptable than the juices obtained from only one type of small fruit.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity
EP  - 137
SP  - 133
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2772
ER  - 

@conference{
author = "Rajić, J.R. and Petrović, Tanja and Veljović, Mile and Paunović, Dragana and Bradaš, M.M. and Nedović, Viktor and Vukosavljević, Predrag",
year = "2012",
abstract = "The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in different amount on total polyphenols and antioxidant activity of blended mixtures. Blackberry, sour cherry and apple juices were made from concentrated fruit juices. Apple juice was used for the correction of acidity. The content of the total polyphenols in fruit juices was determined using the Folin-Ciocalteu reagent while the antioxidant activity was investigated using FRAP method. The total polyphenols content as well as antioxidative activity were gradually decreased in all tested mixture with the increasing amount of apple juice. However, it was concluded that the mixture of blackberry or sour cherry juice with apple juice was sensory more acceptable than the juices obtained from only one type of small fruit.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity",
pages = "137-133",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2772"
}

Rajić, J.R., Petrović, T., Veljović, M., Paunović, D., Bradaš, M.M., Nedović, V.,& Vukosavljević, P.. (2012). The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 133-137.
https://hdl.handle.net/21.15107/rcub_agrospace_2772

Rajić J, Petrović T, Veljović M, Paunović D, Bradaš M, Nedović V, Vukosavljević P. The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:133-137.
https://hdl.handle.net/21.15107/rcub_agrospace_2772 .

Rajić, J.R., Petrović, Tanja, Veljović, Mile, Paunović, Dragana, Bradaš, M.M., Nedović, Viktor, Vukosavljević, Predrag, "The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):133-137,
https://hdl.handle.net/21.15107/rcub_agrospace_2772 .

TY  - CONF
AU  - Veljović, Mile
AU  - Davidović, S.
AU  - Pecić, S.
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2734
AB  - Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Lycopene content and antioxidant capacity of tomato jam
EP  - 143
SP  - 138
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2734
ER  - 

@conference{
author = "Veljović, Mile and Davidović, S. and Pecić, S. and Despotović, Saša and Leskošek-Čukalović, Ida and Vukosavljević, Predrag",
year = "2012",
abstract = "Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Lycopene content and antioxidant capacity of tomato jam",
pages = "143-138",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2734"
}

Veljović, M., Davidović, S., Pecić, S., Despotović, S., Leskošek-Čukalović, I.,& Vukosavljević, P.. (2012). Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734

Veljović M, Davidović S, Pecić S, Despotović S, Leskošek-Čukalović I, Vukosavljević P. Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

Veljović, Mile, Davidović, S., Pecić, S., Despotović, Saša, Leskošek-Čukalović, Ida, Vukosavljević, Predrag, "Lycopene content and antioxidant capacity of tomato jam" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):138-143,
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

TY  - CONF
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Davidović, S.
AU  - Djordjević, R.
AU  - Vukosavljević, Predrag
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2738
AB  - Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of raw materials and fermentation conditions on the polyphenol content of grape beer
EP  - 1141
SP  - 1137
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2738
ER  - 

@conference{
author = "Veljović, Mile and Despotović, Saša and Pecić, S. and Davidović, S. and Djordjević, R. and Vukosavljević, Predrag and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer",
pages = "1141-1137",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2738"
}

Veljović, M., Despotović, S., Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, P.,& Leskošek-Čukalović, I.. (2012). The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738

Veljović M, Despotović S, Pecić S, Davidović S, Djordjević R, Vukosavljević P, Leskošek-Čukalović I. The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

Veljović, Mile, Despotović, Saša, Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, Predrag, Leskošek-Čukalović, Ida, "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1137-1141,
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

TY  - CONF
AU  - Atanacković, Milica
AU  - Cvejić, J.
AU  - Gojković-Bukarica, Ljiljana
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Gaćeša, B.
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2741
AB  - Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds (nonflavonoids, flavonoids, tannins), which possess antioxidative properties and could be responsible for prevention of many diseases. The aim of this study was to determine the content of total flavonoids, monomeric and total anthocyanins in samples of wines from different grape varieties produced in Serbia and beers produced with the addition of grapes. Analysis was performed on 14 samples including 5 red wines made from grape varieties from Serbia, one regular beer, and 7 beer samples enriched with different grape varieties and percentage of grape. Monomeric and total anthocyanins were determined spectrofotometrically by the pH differential method, while the total flavonoid content was determined according to the colorimetric Folin-Ciocalteu method after precipitation with formaldehyde. Anthocyanins were quantified in all analyzed samples, except in regular beer. The highest values were found in wines made from variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside equivalents, for monomeric and total anthocyanins, respectively). Flavonoids were present in all analyzed samples. Wine samples showed higher content of flavonoids (the highest in Merlot wine) than beer and drinks from beer and grapes. The content of anthocyanins and flavonoids in beer samples enriched with grapes increased with the increase of added amount of grapes. Obtained results showed that relatively high concentrations of flavonoids and anthocyanins are present in wines produced in Serbia. Also, addition of grape in beer increased content of these beneficial phenolic compounds, which can be important factor for quality of a new developed product.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt
EP  - 188
SP  - 183
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2741
ER  - 

@conference{
author = "Atanacković, Milica and Cvejić, J. and Gojković-Bukarica, Ljiljana and Veljović, Mile and Despotović, Saša and Pecić, S. and Gaćeša, B. and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds (nonflavonoids, flavonoids, tannins), which possess antioxidative properties and could be responsible for prevention of many diseases. The aim of this study was to determine the content of total flavonoids, monomeric and total anthocyanins in samples of wines from different grape varieties produced in Serbia and beers produced with the addition of grapes. Analysis was performed on 14 samples including 5 red wines made from grape varieties from Serbia, one regular beer, and 7 beer samples enriched with different grape varieties and percentage of grape. Monomeric and total anthocyanins were determined spectrofotometrically by the pH differential method, while the total flavonoid content was determined according to the colorimetric Folin-Ciocalteu method after precipitation with formaldehyde. Anthocyanins were quantified in all analyzed samples, except in regular beer. The highest values were found in wines made from variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside equivalents, for monomeric and total anthocyanins, respectively). Flavonoids were present in all analyzed samples. Wine samples showed higher content of flavonoids (the highest in Merlot wine) than beer and drinks from beer and grapes. The content of anthocyanins and flavonoids in beer samples enriched with grapes increased with the increase of added amount of grapes. Obtained results showed that relatively high concentrations of flavonoids and anthocyanins are present in wines produced in Serbia. Also, addition of grape in beer increased content of these beneficial phenolic compounds, which can be important factor for quality of a new developed product.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt",
pages = "188-183",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2741"
}

Atanacković, M., Cvejić, J., Gojković-Bukarica, L., Veljović, M., Despotović, S., Pecić, S., Gaćeša, B.,& Leskošek-Čukalović, I.. (2012). Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 183-188.
https://hdl.handle.net/21.15107/rcub_agrospace_2741

Atanacković M, Cvejić J, Gojković-Bukarica L, Veljović M, Despotović S, Pecić S, Gaćeša B, Leskošek-Čukalović I. Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:183-188.
https://hdl.handle.net/21.15107/rcub_agrospace_2741 .

Atanacković, Milica, Cvejić, J., Gojković-Bukarica, Ljiljana, Veljović, Mile, Despotović, Saša, Pecić, S., Gaćeša, B., Leskošek-Čukalović, Ida, "Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):183-188,
https://hdl.handle.net/21.15107/rcub_agrospace_2741 .

TY  - CONF
AU  - Djordjević, R.
AU  - Nikićević, Ninoslav
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Vunduk, Jovana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2749
AB  - In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its quality. Being very rich in polyphenol compounds, raspberry is a great source of components of excessive biological value. The objective of this study was to investigate influence of temperature, sulfur-dioxide and selected yeast on fermentation of raspberry pulp and the total polyphenol content of raspberry wine. The pulp of Meeker, one of the most abundant varieties of raspberry (Rubus idaeus) in Serbia, was fermented at 15°C and 22°C with and without selected yeast cells, and with and without addition of sulfurdioxide. The total polyphenol content was determined every 24 hours, according to the Folin Ciocalteau method and results were expressed in mg/L gallic acid equivalents (mg GAE/L). The obtained results indicate that fermentation temperature and addition of sulfur-dioxide significantly influence the extraction of phenolic compounds from raspberry pulp, while the addition of selected yeast cells has no influence. Immediately before fermentation, total polyphenol content in the sample was 1415,7 mg GAE/L. After 72 hours of fermentation, the sample fermented at 15°C with addition of sulfur-dioxide and without selected yeast cells reached its maximum value of 2191 mg GAE/L, whereas the same sample fermented at 22°C reached the value of 2820 mg GAE/L. Other samples had lower values then these two. After 96 and 120 hours of fermentation, in all samples total polyphenol content was slightly lower then after 72 hours.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The effect of fermentation conditions on polyphenol content of raspberry wine
EP  - 1120
SP  - 1115
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2749
ER  - 

@conference{
author = "Djordjević, R. and Nikićević, Ninoslav and Leskošek-Čukalović, Ida and Nikšić, Miomir and Despotović, Saša and Veljović, Mile and Vunduk, Jovana",
year = "2012",
abstract = "In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its quality. Being very rich in polyphenol compounds, raspberry is a great source of components of excessive biological value. The objective of this study was to investigate influence of temperature, sulfur-dioxide and selected yeast on fermentation of raspberry pulp and the total polyphenol content of raspberry wine. The pulp of Meeker, one of the most abundant varieties of raspberry (Rubus idaeus) in Serbia, was fermented at 15°C and 22°C with and without selected yeast cells, and with and without addition of sulfurdioxide. The total polyphenol content was determined every 24 hours, according to the Folin Ciocalteau method and results were expressed in mg/L gallic acid equivalents (mg GAE/L). The obtained results indicate that fermentation temperature and addition of sulfur-dioxide significantly influence the extraction of phenolic compounds from raspberry pulp, while the addition of selected yeast cells has no influence. Immediately before fermentation, total polyphenol content in the sample was 1415,7 mg GAE/L. After 72 hours of fermentation, the sample fermented at 15°C with addition of sulfur-dioxide and without selected yeast cells reached its maximum value of 2191 mg GAE/L, whereas the same sample fermented at 22°C reached the value of 2820 mg GAE/L. Other samples had lower values then these two. After 96 and 120 hours of fermentation, in all samples total polyphenol content was slightly lower then after 72 hours.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The effect of fermentation conditions on polyphenol content of raspberry wine",
pages = "1120-1115",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2749"
}

Djordjević, R., Nikićević, N., Leskošek-Čukalović, I., Nikšić, M., Despotović, S., Veljović, M.,& Vunduk, J.. (2012). The effect of fermentation conditions on polyphenol content of raspberry wine. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1115-1120.
https://hdl.handle.net/21.15107/rcub_agrospace_2749

Djordjević R, Nikićević N, Leskošek-Čukalović I, Nikšić M, Despotović S, Veljović M, Vunduk J. The effect of fermentation conditions on polyphenol content of raspberry wine. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1115-1120.
https://hdl.handle.net/21.15107/rcub_agrospace_2749 .

Djordjević, R., Nikićević, Ninoslav, Leskošek-Čukalović, Ida, Nikšić, Miomir, Despotović, Saša, Veljović, Mile, Vunduk, Jovana, "The effect of fermentation conditions on polyphenol content of raspberry wine" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1115-1120,
https://hdl.handle.net/21.15107/rcub_agrospace_2749 .

TY  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Vukosavljević, Predrag
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2771
AB  - Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Antioxidant capacity and sensory characteristics of special herb brandy
EP  - 1375
SP  - 1371
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2771
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Nikšić, Miomir and Vukosavljević, Predrag and Nikićević, Ninoslav",
year = "2012",
abstract = "Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Antioxidant capacity and sensory characteristics of special herb brandy",
pages = "1375-1371",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2771"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Nikšić, M., Vukosavljević, P.,& Nikićević, N.. (2012). Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Nikšić M, Vukosavljević P, Nikićević N. Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

Pecić, S., Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Nikšić, Miomir, Vukosavljević, Predrag, Nikićević, Ninoslav, "Antioxidant capacity and sensory characteristics of special herb brandy" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1371-1375,
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

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  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Nikšić, Miomir
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2413
AB  - Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.
PB  - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011
C3  - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
T1  - The sensory properties of special brandy with ganoderma lucidum
EP  - 86
SP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2413
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Tešević, Vele and Nikićević, Ninoslav and Nikšić, Miomir",
year = "2011",
abstract = "Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.",
publisher = "7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011",
journal = "7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings",
title = "The sensory properties of special brandy with ganoderma lucidum",
pages = "86-83",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2413"
}

Pecić, S., Veljović, M., Despotović, S., Tešević, V., Nikićević, N.,& Nikšić, M.. (2011). The sensory properties of special brandy with ganoderma lucidum. in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011., 83-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2413

Pecić S, Veljović M, Despotović S, Tešević V, Nikićević N, Nikšić M. The sensory properties of special brandy with ganoderma lucidum. in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings. 2011;:83-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2413 .

Pecić, S., Veljović, Mile, Despotović, Saša, Tešević, Vele, Nikićević, Ninoslav, Nikšić, Miomir, "The sensory properties of special brandy with ganoderma lucidum" in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings (2011):83-86,
https://hdl.handle.net/21.15107/rcub_agrospace_2413 .