TY  - JOUR
AU  - Milosavljević, Saša
AU  - Jadranin, Milka
AU  - Mladenović, Mića
AU  - Tešević, Vele
AU  - Menković, Nebojša
AU  - Mutavdžić, Dragosav
AU  - Krstić, Gordana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5892
AB  - The aim of this research was to verify the authenticity of monofloral honeys from the territory of the Republic of Serbia on the basis of physicochemical parameters routinely measured in honey quality control using multivariate analysis. Seventeen samples of monofloral honey (11 samples of acacia honey and 6 samples of sunflower honey) from the territory of the Republic of Serbia were analyzed. Physico-chemical analysis of the samples included the examination of basic quality parameters and qualitative and quantitative analyses of phenolic compounds. In the samples tested, a total of 93 phenolic compounds were tentatively identified, and 19 of them were quantified. The obtained physicochemical analysis of the data served as input for the multivariate analysis. The hеаt map, which is useful for visualizing numerical data, was used for this purpose. The obtained results showed that the applied data can serve to clearly separate acacia and sunflower honeys.
PB  - Macedonian Journal of Chemistry and Chemical Engineering
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]
EP  - 67
IS  - 1
IS  - 57
VL  - 40
DO  - 10.20450/MJCCE.2021.2186
ER  - 

@article{
author = "Milosavljević, Saša and Jadranin, Milka and Mladenović, Mića and Tešević, Vele and Menković, Nebojša and Mutavdžić, Dragosav and Krstić, Gordana",
year = "2021",
abstract = "The aim of this research was to verify the authenticity of monofloral honeys from the territory of the Republic of Serbia on the basis of physicochemical parameters routinely measured in honey quality control using multivariate analysis. Seventeen samples of monofloral honey (11 samples of acacia honey and 6 samples of sunflower honey) from the territory of the Republic of Serbia were analyzed. Physico-chemical analysis of the samples included the examination of basic quality parameters and qualitative and quantitative analyses of phenolic compounds. In the samples tested, a total of 93 phenolic compounds were tentatively identified, and 19 of them were quantified. The obtained physicochemical analysis of the data served as input for the multivariate analysis. The hеаt map, which is useful for visualizing numerical data, was used for this purpose. The obtained results showed that the applied data can serve to clearly separate acacia and sunflower honeys.",
publisher = "Macedonian Journal of Chemistry and Chemical Engineering",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "[Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]",
pages = "67",
number = "1, 57",
volume = "40",
doi = "10.20450/MJCCE.2021.2186"
}

Milosavljević, S., Jadranin, M., Mladenović, M., Tešević, V., Menković, N., Mutavdžić, D.,& Krstić, G.. (2021). [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]. in Macedonian Journal of Chemistry and Chemical Engineering
Macedonian Journal of Chemistry and Chemical Engineering., 40(1).
https://doi.org/10.20450/MJCCE.2021.2186

Milosavljević S, Jadranin M, Mladenović M, Tešević V, Menković N, Mutavdžić D, Krstić G. [Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]. in Macedonian Journal of Chemistry and Chemical Engineering. 2021;40(1):null-67.
doi:10.20450/MJCCE.2021.2186 .

Milosavljević, Saša, Jadranin, Milka, Mladenović, Mića, Tešević, Vele, Menković, Nebojša, Mutavdžić, Dragosav, Krstić, Gordana, "[Physicochemical Parameters As Indicators Of The Authenticity Of Monofloral Honey From The Territory Of The Republic Of Serbia] [Физикохемиски Параметри Како Индикатори На Автентичноста На Моноцветен Мед Од Територијата На Република Србија]" in Macedonian Journal of Chemistry and Chemical Engineering, 40, no. 1 (2021),
https://doi.org/10.20450/MJCCE.2021.2186 . .

TY  - JOUR
AU  - Lakicević, Svetlana H.
AU  - Popović-Djordjević, Jelena
AU  - Pejin, Boris
AU  - Djordjević, Aleksandra S.
AU  - Matijašević, Saša
AU  - Lazić, Miodrag L.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5382
AB  - Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 +/- 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 mu L/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p  lt  0.05), which may contribute to its market potential.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - An insight into chemical composition and bioactivity of 'Prokupac' red wine
EP  - 1546
IS  - 11
SP  - 1542
VL  - 34
DO  - 10.1080/14786419.2018.1516219
ER  - 

@article{
author = "Lakicević, Svetlana H. and Popović-Djordjević, Jelena and Pejin, Boris and Djordjević, Aleksandra S. and Matijašević, Saša and Lazić, Miodrag L.",
year = "2020",
abstract = "Autochthonous variety 'Prokupac' (Vitis vinifera L.) red wines with the addition of selected aromatic herbs (Artemisia absinthium, Cinnamomum zeylanicum, Glycyrrhiza glabra and Pimpinella anisum L.) were evaluated for chemical composition and biological activity. Furthermore, their polyphenolic profiles were determined by HPLC-DAD. While total phenolic (TPC) and flavonoid (TFC) contents, along with antioxidant activity, were significantly higher in all examined wine samples, the content of total anthocyanins was decreased, compared to a pure 'Prokupac' wine, used as the control one. On the other hand, 'Prokupac' wines with the addition of cinnamon (S. zeylanicum) and wormwood (A. absinthium) displayed highest antioxidant (EC50, 0.021 +/- 0.001 mg/mL) and antibacterial (Enterococcus faecalis, MIC/MBC 15.63/62.50 mu L/mL) activities, respectively. The study showed that 'Prokupac' wine with the addition of cinnamon was significantly enriched both with TPC and TFC, compared to control wine (p  lt  0.05), which may contribute to its market potential.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "An insight into chemical composition and bioactivity of 'Prokupac' red wine",
pages = "1546-1542",
number = "11",
volume = "34",
doi = "10.1080/14786419.2018.1516219"
}

Lakicević, S. H., Popović-Djordjević, J., Pejin, B., Djordjević, A. S., Matijašević, S.,& Lazić, M. L.. (2020). An insight into chemical composition and bioactivity of 'Prokupac' red wine. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 34(11), 1542-1546.
https://doi.org/10.1080/14786419.2018.1516219

Lakicević SH, Popović-Djordjević J, Pejin B, Djordjević AS, Matijašević S, Lazić ML. An insight into chemical composition and bioactivity of 'Prokupac' red wine. in Natural Product Research. 2020;34(11):1542-1546.
doi:10.1080/14786419.2018.1516219 .

Lakicević, Svetlana H., Popović-Djordjević, Jelena, Pejin, Boris, Djordjević, Aleksandra S., Matijašević, Saša, Lazić, Miodrag L., "An insight into chemical composition and bioactivity of 'Prokupac' red wine" in Natural Product Research, 34, no. 11 (2020):1542-1546,
https://doi.org/10.1080/14786419.2018.1516219 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag
AU  - Nikšić, Miomir
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4961
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
EP  - 417
IS  - 3
SP  - 408
VL  - 57
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag and Nikšić, Miomir and Tešević, Vele",
year = "2019",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
pages = "417-408",
number = "3",
volume = "57",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N., Belović, M. M., Nikićević, N., Vukosavljević, P., Nikšić, M.,& Tešević, V.. (2019). Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić N, Belović MM, Nikićević N, Vukosavljević P, Nikšić M, Tešević V. Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola, Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag, Nikšić, Miomir, Tešević, Vele, "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

TY  - JOUR
AU  - Stanković, Jovana
AU  - Godjevac, Dejan
AU  - Tešević, Vele
AU  - Dajić-Stevanović, Zora
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Novaković, Miroslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5049
AB  - A new flavonoid glucoside derivative, patuletin 3-O-(2-O-feruloyl)-beta-D-glucuronopyranosyl-(1 -> 2)-beta-D-glucopyranoside, named atriplexin IV (1), and three new triterpenoid saponin derivatives, two sulfonylated, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside-30-alolean-12-en-28-oate (2), named atriplexogenin I, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside)-30-hydroxyolean-12-en-28-oate (3), named atriplexogenin II, and beta-D-glucopyranosyl-3-D-(beta-D-glucopyranosyl-(1 -> 2)-beta-D-galactopyranosyl-(1 -> 2)-alpha-L-arabinopyranoside)-30-alolean-12-en-28-oate (4), named atriplexogenin III, were isolated by silica gel column and semipreparative HPLC chromatography from the n-butanol extract of the salt marsh plant Atriplex tatarica. In addition, two known secondary metabolites, patuletin3-O-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (5) and patuletin 3-O-5 '''-O-feruloyl-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (6), were isolated for the first time from A. tatarica. The structures of the isolated compounds were elucidated by 1D and 2D NMR, HRESIMS, IR, and UV data. Antibacterial activity by the microdilution method and antibiofilm activity against P. aeruginosa were assessed. Compound 5 possesses significant antibacterial activity, while the most potent antibiofilm agent is compound 2.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Natural Products
T1  - Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa
EP  - 1495
IS  - 6
SP  - 1487
VL  - 82
DO  - 10.1021/acs.jnatprod.8b00970
ER  - 

@article{
author = "Stanković, Jovana and Godjevac, Dejan and Tešević, Vele and Dajić-Stevanović, Zora and Ćirić, Ana and Soković, Marina and Novaković, Miroslav",
year = "2019",
abstract = "A new flavonoid glucoside derivative, patuletin 3-O-(2-O-feruloyl)-beta-D-glucuronopyranosyl-(1 -> 2)-beta-D-glucopyranoside, named atriplexin IV (1), and three new triterpenoid saponin derivatives, two sulfonylated, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside-30-alolean-12-en-28-oate (2), named atriplexogenin I, beta-D-glucopyranosyl-3-O-(2-O-sulfo-beta-D-galactopyranosyl)-(1 -> 2)-alpha-L-arabinopyranoside)-30-hydroxyolean-12-en-28-oate (3), named atriplexogenin II, and beta-D-glucopyranosyl-3-D-(beta-D-glucopyranosyl-(1 -> 2)-beta-D-galactopyranosyl-(1 -> 2)-alpha-L-arabinopyranoside)-30-alolean-12-en-28-oate (4), named atriplexogenin III, were isolated by silica gel column and semipreparative HPLC chromatography from the n-butanol extract of the salt marsh plant Atriplex tatarica. In addition, two known secondary metabolites, patuletin3-O-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (5) and patuletin 3-O-5 '''-O-feruloyl-beta-D-apiofuranosyl-(1 '''-> 2 '')-beta-D-glucopyranoside (6), were isolated for the first time from A. tatarica. The structures of the isolated compounds were elucidated by 1D and 2D NMR, HRESIMS, IR, and UV data. Antibacterial activity by the microdilution method and antibiofilm activity against P. aeruginosa were assessed. Compound 5 possesses significant antibacterial activity, while the most potent antibiofilm agent is compound 2.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Natural Products",
title = "Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa",
pages = "1495-1487",
number = "6",
volume = "82",
doi = "10.1021/acs.jnatprod.8b00970"
}

Stanković, J., Godjevac, D., Tešević, V., Dajić-Stevanović, Z., Ćirić, A., Soković, M.,& Novaković, M.. (2019). Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa. in Journal of Natural Products
Amer Chemical Soc, Washington., 82(6), 1487-1495.
https://doi.org/10.1021/acs.jnatprod.8b00970

Stanković J, Godjevac D, Tešević V, Dajić-Stevanović Z, Ćirić A, Soković M, Novaković M. Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa. in Journal of Natural Products. 2019;82(6):1487-1495.
doi:10.1021/acs.jnatprod.8b00970 .

Stanković, Jovana, Godjevac, Dejan, Tešević, Vele, Dajić-Stevanović, Zora, Ćirić, Ana, Soković, Marina, Novaković, Miroslav, "Antibacterial and Antibiofilm Activity of Flavonoid and Saponin Derivatives from Atriplex tatarica against Pseudomonas aeruginosa" in Journal of Natural Products, 82, no. 6 (2019):1487-1495,
https://doi.org/10.1021/acs.jnatprod.8b00970 . .

TY  - JOUR
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Maletić, Radojka
AU  - Raicević, Petar
AU  - Tešić, Živoslav
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5052
AB  - The elemental profile of the leaf samples of three Cabernet Franc clone candidates recently developed in Serbia (Nos. 02, 010 and 012) obtained in the last phase of clonal selection was examined within this study by ICP-OES. Optimal content of Al, Fe, Cu and Zn, the metals well known for their links with a number of neurodegenerative disorders including Alzheimer's disease, has actually highlighted the potential of the leaf sample No. 10 to afford a novel food supplement of natural origin possessing well balanced metal ingredients. Furthermore, lower content of some other elements (Cr, Mn, Ni and Pb) thoroughly supports such a claiming. Finally, the most favourable K/Na ratio observed for the aforementioned sample points out its likely cardioprotectivity. However, two other Cabernet Franc clone candidates might also be recommended for breeding in the same or similar viticultural conditions, since all obtained values were below toxic ones for human consumption. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties
EP  - 1213
IS  - 8
SP  - 1209
VL  - 33
DO  - 10.1080/14786419.2018.1457671
ER  - 

@article{
author = "Stanimirović, Bojana and Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Maletić, Radojka and Raicević, Petar and Tešić, Živoslav",
year = "2019",
abstract = "The elemental profile of the leaf samples of three Cabernet Franc clone candidates recently developed in Serbia (Nos. 02, 010 and 012) obtained in the last phase of clonal selection was examined within this study by ICP-OES. Optimal content of Al, Fe, Cu and Zn, the metals well known for their links with a number of neurodegenerative disorders including Alzheimer's disease, has actually highlighted the potential of the leaf sample No. 10 to afford a novel food supplement of natural origin possessing well balanced metal ingredients. Furthermore, lower content of some other elements (Cr, Mn, Ni and Pb) thoroughly supports such a claiming. Finally, the most favourable K/Na ratio observed for the aforementioned sample points out its likely cardioprotectivity. However, two other Cabernet Franc clone candidates might also be recommended for breeding in the same or similar viticultural conditions, since all obtained values were below toxic ones for human consumption. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties",
pages = "1213-1209",
number = "8",
volume = "33",
doi = "10.1080/14786419.2018.1457671"
}

Stanimirović, B., Vujović, D., Pejin, B., Popović-Djordjević, J., Maletić, R., Raicević, P.,& Tešić, Ž.. (2019). A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 33(8), 1209-1213.
https://doi.org/10.1080/14786419.2018.1457671

Stanimirović B, Vujović D, Pejin B, Popović-Djordjević J, Maletić R, Raicević P, Tešić Ž. A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties. in Natural Product Research. 2019;33(8):1209-1213.
doi:10.1080/14786419.2018.1457671 .

Stanimirović, Bojana, Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Maletić, Radojka, Raicević, Petar, Tešić, Živoslav, "A contribution to the elemental profile of the leaf samples of newly developed Cabernet Franc varieties" in Natural Product Research, 33, no. 8 (2019):1209-1213,
https://doi.org/10.1080/14786419.2018.1457671 . .

TY  - JOUR
AU  - Stanković, Jovana
AU  - Novaković, Miroslav
AU  - Tešević, Vele
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Zdunić, Gordana
AU  - Dajić-Stevanović, Zora
AU  - Godjevac, Dejan
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4980
AB  - This study was performed to determine the main antibacterial compounds of the essential oil (EO) of saltmarsh plant Artemisia santonicum (Asteraceae). The combination of HPTLC and direct bioautography was used for the activity guided isolation of isogeranic acid as the main antibacterial constituent with remarkable antimicrobial activity, although it was the minor component of the EO, present only in 0.2 %, as calculated from GC/FID. Its structure was determined by 1D- and 2D-NMR and GC-MS techniques. Antibacterial activity of isogeranic acid against all tested bacteria was significantly higher than EO and even than both controls streptomycin and ampicillin. In further investigation of antibiofilm and antiquorum sensing activity EO exhibited the best inhibition of the biofilm formation at 1/8 minimal inhibitory concentration (MIC) and isogeranic acid at 1/2 MIC. Both EO and isogeranic acid possessed pyocyanin inhibitory activity showing the reduction of pigment at 60.6 and 62.8 %, respectively, at 1/2 MIC concentrations.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil
EP  - 1365
IS  - 12
SP  - 1355
VL  - 84
DO  - 10.2298/JSC190513106S
ER  - 

@article{
author = "Stanković, Jovana and Novaković, Miroslav and Tešević, Vele and Ćirić, Ana and Soković, Marina and Zdunić, Gordana and Dajić-Stevanović, Zora and Godjevac, Dejan",
year = "2019",
abstract = "This study was performed to determine the main antibacterial compounds of the essential oil (EO) of saltmarsh plant Artemisia santonicum (Asteraceae). The combination of HPTLC and direct bioautography was used for the activity guided isolation of isogeranic acid as the main antibacterial constituent with remarkable antimicrobial activity, although it was the minor component of the EO, present only in 0.2 %, as calculated from GC/FID. Its structure was determined by 1D- and 2D-NMR and GC-MS techniques. Antibacterial activity of isogeranic acid against all tested bacteria was significantly higher than EO and even than both controls streptomycin and ampicillin. In further investigation of antibiofilm and antiquorum sensing activity EO exhibited the best inhibition of the biofilm formation at 1/8 minimal inhibitory concentration (MIC) and isogeranic acid at 1/2 MIC. Both EO and isogeranic acid possessed pyocyanin inhibitory activity showing the reduction of pigment at 60.6 and 62.8 %, respectively, at 1/2 MIC concentrations.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil",
pages = "1365-1355",
number = "12",
volume = "84",
doi = "10.2298/JSC190513106S"
}

Stanković, J., Novaković, M., Tešević, V., Ćirić, A., Soković, M., Zdunić, G., Dajić-Stevanović, Z.,& Godjevac, D.. (2019). HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(12), 1355-1365.
https://doi.org/10.2298/JSC190513106S

Stanković J, Novaković M, Tešević V, Ćirić A, Soković M, Zdunić G, Dajić-Stevanović Z, Godjevac D. HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(12):1355-1365.
doi:10.2298/JSC190513106S .

Stanković, Jovana, Novaković, Miroslav, Tešević, Vele, Ćirić, Ana, Soković, Marina, Zdunić, Gordana, Dajić-Stevanović, Zora, Godjevac, Dejan, "HPTLC-direct bioautography-guided isolation of isogeranic acid as the main antibacterial constituent of Artemisia santonicum essential oil" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 12 (2019):1355-1365,
https://doi.org/10.2298/JSC190513106S . .

TY  - JOUR
AU  - Ljekocević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5065
AB  - Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
EP  - 151
IS  - 2
SP  - 141
VL  - 84
DO  - 10.2298/JSC180710096L
ER  - 

@article{
author = "Ljekocević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
pages = "151-141",
number = "2",
volume = "84",
doi = "10.2298/JSC180710096L"
}

Ljekocević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekocević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekocević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .

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

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

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

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

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

TY  - JOUR
AU  - Stanimirović, Bojana
AU  - Popović-Djordjević, Jelena
AU  - Pejin, Boris
AU  - Maletić, Radojka
AU  - Vujović, Dragan
AU  - Raicević, Petar
AU  - Tešić, Živoslav
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4798
AB  - Three Cabernet Franc (CF) clones (Nos. 02,010 and 012; not yet commercial) obtained in the last phase of clonal selection were examined within this study. Indeed, the content of 27 chemical elements in the vineyard soil along with CF grape and wine samples were determined by inductively coupled plasma - optical emission spectroscopy. The relative dependence of the selected elements in all samples were estimated using correlation matrices. While elemental profiles of both CF grape and wine samples were highly variable among the analysed clones, bioaccumulation factors (grape/soil) of Mg, Na and Sr were found to be specific for each single clone. Applying principal component analysis, the grape clones were differentiated among each other according to the content of 10 elements (Al, B, Ca, Cu, Fe, K, Mg, Mn, Na and Sr). Finally, hierarchical cluster analysis of CF grape and wine samples pointed out the similarity of the clones Nos. 010 and 012, since they were grouped within the same subcluster.
PB  - Elsevier Science Bv, Amsterdam
T2  - Scientia Horticulturae
T1  - Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles
EP  - 80
SP  - 74
VL  - 237
DO  - 10.1016/j.scienta.2018.03.043
ER  - 

@article{
author = "Stanimirović, Bojana and Popović-Djordjević, Jelena and Pejin, Boris and Maletić, Radojka and Vujović, Dragan and Raicević, Petar and Tešić, Živoslav",
year = "2018",
abstract = "Three Cabernet Franc (CF) clones (Nos. 02,010 and 012; not yet commercial) obtained in the last phase of clonal selection were examined within this study. Indeed, the content of 27 chemical elements in the vineyard soil along with CF grape and wine samples were determined by inductively coupled plasma - optical emission spectroscopy. The relative dependence of the selected elements in all samples were estimated using correlation matrices. While elemental profiles of both CF grape and wine samples were highly variable among the analysed clones, bioaccumulation factors (grape/soil) of Mg, Na and Sr were found to be specific for each single clone. Applying principal component analysis, the grape clones were differentiated among each other according to the content of 10 elements (Al, B, Ca, Cu, Fe, K, Mg, Mn, Na and Sr). Finally, hierarchical cluster analysis of CF grape and wine samples pointed out the similarity of the clones Nos. 010 and 012, since they were grouped within the same subcluster.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Scientia Horticulturae",
title = "Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles",
pages = "80-74",
volume = "237",
doi = "10.1016/j.scienta.2018.03.043"
}

Stanimirović, B., Popović-Djordjević, J., Pejin, B., Maletić, R., Vujović, D., Raicević, P.,& Tešić, Ž.. (2018). Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles. in Scientia Horticulturae
Elsevier Science Bv, Amsterdam., 237, 74-80.
https://doi.org/10.1016/j.scienta.2018.03.043

Stanimirović B, Popović-Djordjević J, Pejin B, Maletić R, Vujović D, Raicević P, Tešić Ž. Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles. in Scientia Horticulturae. 2018;237:74-80.
doi:10.1016/j.scienta.2018.03.043 .

Stanimirović, Bojana, Popović-Djordjević, Jelena, Pejin, Boris, Maletić, Radojka, Vujović, Dragan, Raicević, Petar, Tešić, Živoslav, "Impact of clonal selection on Cabernet Franc Grape and wine elemental profiles" in Scientia Horticulturae, 237 (2018):74-80,
https://doi.org/10.1016/j.scienta.2018.03.043 . .

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

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

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

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

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

TY  - JOUR
AU  - Čakar, Uroš D.
AU  - Grozdanić, Nada
AU  - Petrović, Aleksandar
AU  - Pejin, Boris
AU  - Nastasijević, Branislav
AU  - Marković, Bojan
AU  - Djordjević, Brizita
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4429
AB  - BACKGROUND: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Current Pharmaceutical Biotechnology
T1  - Fruit Wines Inhibitory Activity Against alpha-Glucosidase
EP  - 1272
IS  - 15
SP  - 1264
VL  - 18
DO  - 10.2174/1389201019666180410112439
ER  - 

@article{
author = "Čakar, Uroš D. and Grozdanić, Nada and Petrović, Aleksandar and Pejin, Boris and Nastasijević, Branislav and Marković, Bojan and Djordjević, Brizita",
year = "2017",
abstract = "BACKGROUND: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Current Pharmaceutical Biotechnology",
title = "Fruit Wines Inhibitory Activity Against alpha-Glucosidase",
pages = "1272-1264",
number = "15",
volume = "18",
doi = "10.2174/1389201019666180410112439"
}

Čakar, U. D., Grozdanić, N., Petrović, A., Pejin, B., Nastasijević, B., Marković, B.,& Djordjević, B.. (2017). Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology
Bentham Science Publ Ltd, Sharjah., 18(15), 1264-1272.
https://doi.org/10.2174/1389201019666180410112439

Čakar UD, Grozdanić N, Petrović A, Pejin B, Nastasijević B, Marković B, Djordjević B. Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology. 2017;18(15):1264-1272.
doi:10.2174/1389201019666180410112439 .

Čakar, Uroš D., Grozdanić, Nada, Petrović, Aleksandar, Pejin, Boris, Nastasijević, Branislav, Marković, Bojan, Djordjević, Brizita, "Fruit Wines Inhibitory Activity Against alpha-Glucosidase" in Current Pharmaceutical Biotechnology, 18, no. 15 (2017):1264-1272,
https://doi.org/10.2174/1389201019666180410112439 . .

TY  - JOUR
AU  - Popović-Djordjević, Jelena
AU  - Pejin, Boris
AU  - Dramicanin, Aleksandra M.
AU  - Jović, Sonja
AU  - Vujović, Dragan
AU  - Žunić, Dragoljub
AU  - Ristić, Renata
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4322
AB  - BACKGROUND: Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. Methods: Chemical analyses of grapes and wines along with sensory and radical scavenging activity evaluations were done according to the standard procedures. Results: The wines of the clone No. 010 showed some superior properties compared to the other two clones and the standard; in five-year period the average concentration of anthocyanins (179 +/- 3.8 mg/L) and polyphenolics (1.85 +/- 0.02 g/L) was significantly higher than in wines of clones and the standard, (168-173 mg/L and 1.63-1.74 g/L for anthocyanins and phenolics, respectively). Furthermore, the same clone had a higher alcohol content (13.97 +/- 0.03%) in each year of the study, which indicated that it ripened faster than other clones (13.06-13.08 %) and compared to the standard (13.04 +/- 0.07%). This finding suggested that the clone No. 010 could possibly have a significant economic impact and further increase popularity of Cabernet Franc in a cooler climate viticultural region. It was also found to have the highest contents of aldehydes (488 +/- 1.54 mg/L) and esters (322 +/- 0.71 mg/L) compared to aldehydes (452-467 mg/L) and esters (290-310 mg/L) measured in other wines. Finally, the highest amount of phenolic compounds (1220 +/- 40 mg/kg) and resveratrol (70 +/- 3.3 mg/kg) were found in the grapes of the clone No. 010. The present study revealed a strong correlation of total phenolic contents and anthocyanins with radical scavenging activities (0.936 and 0.929, P lt 0.001, respectively) indicating that this activity of wines was derived mainly from their phenolic compounds. Conclusion: The wine of the clone No. 010 contained the highest concentration of aldehydes, esters, anthocyanins, polyphenolics and resveratrol and consequently achieved the best tasting score. This clone may offer a new Cabernet Franc wine with geographical indication.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Current Pharmaceutical Biotechnology
T1  - Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones
EP  - 350
IS  - 4
SP  - 343
VL  - 18
DO  - 10.2174/1389201018666170313100919
ER  - 

@article{
author = "Popović-Djordjević, Jelena and Pejin, Boris and Dramicanin, Aleksandra M. and Jović, Sonja and Vujović, Dragan and Žunić, Dragoljub and Ristić, Renata",
year = "2017",
abstract = "BACKGROUND: Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alcohol, total extract, anthocyanins, tannins, pH, titratable acidity, volatile acidity, aldehydes, esters and reducing sugars, relative density, ash, colour, tonality, and tasting score. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. In the last year of the study, grapes and wines of Cabernet Franc clones and a standard were subjected to a chemical analysis of their phenolic composition, resveratrol and radical scavenging activity. Methods: Chemical analyses of grapes and wines along with sensory and radical scavenging activity evaluations were done according to the standard procedures. Results: The wines of the clone No. 010 showed some superior properties compared to the other two clones and the standard; in five-year period the average concentration of anthocyanins (179 +/- 3.8 mg/L) and polyphenolics (1.85 +/- 0.02 g/L) was significantly higher than in wines of clones and the standard, (168-173 mg/L and 1.63-1.74 g/L for anthocyanins and phenolics, respectively). Furthermore, the same clone had a higher alcohol content (13.97 +/- 0.03%) in each year of the study, which indicated that it ripened faster than other clones (13.06-13.08 %) and compared to the standard (13.04 +/- 0.07%). This finding suggested that the clone No. 010 could possibly have a significant economic impact and further increase popularity of Cabernet Franc in a cooler climate viticultural region. It was also found to have the highest contents of aldehydes (488 +/- 1.54 mg/L) and esters (322 +/- 0.71 mg/L) compared to aldehydes (452-467 mg/L) and esters (290-310 mg/L) measured in other wines. Finally, the highest amount of phenolic compounds (1220 +/- 40 mg/kg) and resveratrol (70 +/- 3.3 mg/kg) were found in the grapes of the clone No. 010. The present study revealed a strong correlation of total phenolic contents and anthocyanins with radical scavenging activities (0.936 and 0.929, P lt 0.001, respectively) indicating that this activity of wines was derived mainly from their phenolic compounds. Conclusion: The wine of the clone No. 010 contained the highest concentration of aldehydes, esters, anthocyanins, polyphenolics and resveratrol and consequently achieved the best tasting score. This clone may offer a new Cabernet Franc wine with geographical indication.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Current Pharmaceutical Biotechnology",
title = "Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones",
pages = "350-343",
number = "4",
volume = "18",
doi = "10.2174/1389201018666170313100919"
}

Popović-Djordjević, J., Pejin, B., Dramicanin, A. M., Jović, S., Vujović, D., Žunić, D.,& Ristić, R.. (2017). Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones. in Current Pharmaceutical Biotechnology
Bentham Science Publ Ltd, Sharjah., 18(4), 343-350.
https://doi.org/10.2174/1389201018666170313100919

Popović-Djordjević J, Pejin B, Dramicanin AM, Jović S, Vujović D, Žunić D, Ristić R. Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones. in Current Pharmaceutical Biotechnology. 2017;18(4):343-350.
doi:10.2174/1389201018666170313100919 .

Popović-Djordjević, Jelena, Pejin, Boris, Dramicanin, Aleksandra M., Jović, Sonja, Vujović, Dragan, Žunić, Dragoljub, Ristić, Renata, "Wine Chemical Composition and Radical Scavenging Activity of Some Cabernet Franc Clones" in Current Pharmaceutical Biotechnology, 18, no. 4 (2017):343-350,
https://doi.org/10.2174/1389201018666170313100919 . .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Vujasinović, Vesna B.
AU  - Novaković, Miroslav M.
AU  - Corbo, Selma C.
AU  - Basić, Zorica N.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4186
AB  - The objective of this study was to investigate the nutritional value of seven samples of cold pressed pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34.2 +/- 0.09-43.9 +/- 0.04%) and linolenic fatty acid (30.8 +/- 0.09-46.9 +/- 0.015%). This study confirmed that the oil pumpkin dominant beta+gamma-tocopherol, whose contents ranged from 34.65 +/- 0.03 to 44.59 +/- 0.69 mg/100 g. We determine the composition and content of Delta(7)-phytosterols, especially for specific oil pumpkins. It was detected five Delta(7)-sterols: spinasterol, Delta(7,22,25)-stigmastatrienol, Delta(7,25)-stigmastadienol, Delta(7)-stigmasterol and Delta(7)-avenasterol. Dominant content was Delta(7,22)-stigmastadienol or spinasterol with 39.98 to 50.31% of the total content of sterols.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins
EP  - 65
IS  - 1
SP  - 59
VL  - 70
DO  - 10.2298/HEMIND141128011R
ER  - 

@article{
author = "Rabrenović, Biljana and Vujasinović, Vesna B. and Novaković, Miroslav M. and Corbo, Selma C. and Basić, Zorica N.",
year = "2016",
abstract = "The objective of this study was to investigate the nutritional value of seven samples of cold pressed pumpkin oil of different origins and influence of seed origin on the content of the most important bioactive components. Four samples of a pumpkin oil is obtained by cold pressing of the seeds of domestic and Austrian varieties, and three samples of cold pressed oils were obtained from the seeds of unknown origin, taken by free choice in the market. As indicators of the nutritional values are determined by the composition and content of fatty acids, tocopherols and sterols. In the composition of the fatty acid were oleic dominant (34.2 +/- 0.09-43.9 +/- 0.04%) and linolenic fatty acid (30.8 +/- 0.09-46.9 +/- 0.015%). This study confirmed that the oil pumpkin dominant beta+gamma-tocopherol, whose contents ranged from 34.65 +/- 0.03 to 44.59 +/- 0.69 mg/100 g. We determine the composition and content of Delta(7)-phytosterols, especially for specific oil pumpkins. It was detected five Delta(7)-sterols: spinasterol, Delta(7,22,25)-stigmastatrienol, Delta(7,25)-stigmastadienol, Delta(7)-stigmasterol and Delta(7)-avenasterol. Dominant content was Delta(7,22)-stigmastadienol or spinasterol with 39.98 to 50.31% of the total content of sterols.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins",
pages = "65-59",
number = "1",
volume = "70",
doi = "10.2298/HEMIND141128011R"
}

Rabrenović, B., Vujasinović, V. B., Novaković, M. M., Corbo, S. C.,& Basić, Z. N.. (2016). Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(1), 59-65.
https://doi.org/10.2298/HEMIND141128011R

Rabrenović B, Vujasinović VB, Novaković MM, Corbo SC, Basić ZN. Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins. in HEMIJSKA INDUSTRIJA. 2016;70(1):59-65.
doi:10.2298/HEMIND141128011R .

Rabrenović, Biljana, Vujasinović, Vesna B., Novaković, Miroslav M., Corbo, Selma C., Basić, Zorica N., "Comparative review of the nutritional value of cold-pressed pumpkin (cucurbita pepo l.) Seed oil of different origins" in HEMIJSKA INDUSTRIJA, 70, no. 1 (2016):59-65,
https://doi.org/10.2298/HEMIND141128011R . .

TY  - CONF
AU  - Popović-Djordjević, Jelena
AU  - Vujović, Dragan
AU  - Ristić, Renata
AU  - Zunić, Dragoljub
AU  - Dramicanin, Aleksandra
AU  - Pejin, Boris
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5615
AB  - Wine is a complex mixture of natural organic compounds belonging to different structural classes. The aim of this study was to examine the chemical composition of  Merlot wines of 11 selected clones obtained during third phase of individual clonal selection performed in the Republic of Serbia. The relative density (0.9956 to 0.9975), alcohol content (10.18 to 11.61 vol. %) and total extract (24.23 to 27.80 gl-1) of the wines of screened clones have indicated their good technological characteristics.                 In order to select the best clones for the final phase of the clonal selection, the evaluation of their viticultural properties and chemical ingredients will be continued.
AB  - Vino predstavlja kompleksnu smešu prirodnih organskih jedinjenja različitih struktura. Cilj ovog rada bilo je ispitivanje hemijskog sastava vina 11 klonova sorte Merlo u okviru treće faze individualne klonske selekcije u Republici Srbiji. Dobijeni rezultati za relativinu gustinu (0,9956-0,9975), sadržaj alkohola (10,18-11,61 vol%) i ukupan ekstrakt (24,23-27,80 gl-1) ukazuju na dobre tehnološke karakteristike vina klonova. Radi selekcije najboljih klonova za poslednju fazu klonske selekcije, neophodno je sprovesti dalja ispitivanja kako vinogradarskih osobina, tako i hemijskih komponenti relevantnih grožđa i vina.
C3  - 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.
T1  - The Assessment of Wine Chemical Composition  of  Merlot Selected Clones
T1  - Osvrt na hemijski sastav vina odabranih klonova sorte merlo
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5615
ER  - 

@conference{
author = "Popović-Djordjević, Jelena and Vujović, Dragan and Ristić, Renata and Zunić, Dragoljub and Dramicanin, Aleksandra and Pejin, Boris",
year = "2016",
abstract = "Wine is a complex mixture of natural organic compounds belonging to different structural classes. The aim of this study was to examine the chemical composition of  Merlot wines of 11 selected clones obtained during third phase of individual clonal selection performed in the Republic of Serbia. The relative density (0.9956 to 0.9975), alcohol content (10.18 to 11.61 vol. %) and total extract (24.23 to 27.80 gl-1) of the wines of screened clones have indicated their good technological characteristics.                 In order to select the best clones for the final phase of the clonal selection, the evaluation of their viticultural properties and chemical ingredients will be continued., Vino predstavlja kompleksnu smešu prirodnih organskih jedinjenja različitih struktura. Cilj ovog rada bilo je ispitivanje hemijskog sastava vina 11 klonova sorte Merlo u okviru treće faze individualne klonske selekcije u Republici Srbiji. Dobijeni rezultati za relativinu gustinu (0,9956-0,9975), sadržaj alkohola (10,18-11,61 vol%) i ukupan ekstrakt (24,23-27,80 gl-1) ukazuju na dobre tehnološke karakteristike vina klonova. Radi selekcije najboljih klonova za poslednju fazu klonske selekcije, neophodno je sprovesti dalja ispitivanja kako vinogradarskih osobina, tako i hemijskih komponenti relevantnih grožđa i vina.",
journal = "21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.",
title = "The Assessment of Wine Chemical Composition  of  Merlot Selected Clones, Osvrt na hemijski sastav vina odabranih klonova sorte merlo",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5615"
}

Popović-Djordjević, J., Vujović, D., Ristić, R., Zunić, D., Dramicanin, A.,& Pejin, B.. (2016). The Assessment of Wine Chemical Composition  of  Merlot Selected Clones. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016..
https://hdl.handle.net/21.15107/rcub_agrospace_5615

Popović-Djordjević J, Vujović D, Ristić R, Zunić D, Dramicanin A, Pejin B. The Assessment of Wine Chemical Composition  of  Merlot Selected Clones. in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016.. 2016;.
https://hdl.handle.net/21.15107/rcub_agrospace_5615 .

Popović-Djordjević, Jelena, Vujović, Dragan, Ristić, Renata, Zunić, Dragoljub, Dramicanin, Aleksandra, Pejin, Boris, "The Assessment of Wine Chemical Composition  of  Merlot Selected Clones" in 21. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 11.- 12. 03. 2016. (2016),
https://hdl.handle.net/21.15107/rcub_agrospace_5615 .

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  - Vujović, Dragan
AU  - Žunić, Dragoljub
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4230
AB  - During a four-year period, ampelographic experiments focusing on the berry cluster (average length of grape cluster, number of grape clusters per shoot, number of berries per grape cluster and length of peduncle), berry (length of berry and berry juice yield), length of pedicel and seed (length of berry seed) of Merlot cultivar (used as a relevant standard) and 11 clones (Nos. 022, 023, 025, 026, 027, 028, 029, 030, 031, 033 and 034) were performed in order to establish the differences among them. These experiments were actually conducted in the third phase of individual clonal selection of Merlot cultivar carried out in Serbia. The lengths of grape cluster and pedicel as well as berry must yields differed significantly among the examined clones. The cluster and principal component analyses classified 12 samples into three divergent clusters/groups, respectively. The clones belonging to the cluster II /the second group/ had significantly higher values of numbers of grape clusters per shoot and berries per grape cluster; lengths of peduncle and berry; berry must yield and length of pedicel, compared both to standard Merlot /the cluster I, the first group/ and the clones of the cluster III /the third group/. The phenological observations showed no significant differences in the beginnings and durations of phenological stages and vegetation period of the examined clones. The obtained results indicate the real need for further research work focused both on the agrobiological and technological properties of the grapes and wines aiming to better describe the selected clones.
AB  - Tokom četvorogodišnjeg perioda urađen je ampelografski opis grozda, bobice i semenke jedanaest klonova (022, 023, 025, 026, 027, 028, 029, 030, 031, 033 i 034) i sorte Merlo (kao standarda) u cilju utvrđivanja razlike među njima. Datim ispitivanjem (sprovedenim u Srbiji) obuhvaćene su sledeće karakteristike: broj grozdova po izdanku, dužina grozda, broj bobica po grozdu, dužina stabljike grozda, dužina bobice, randman soka bobice, dužina peteljčice bobica i dužina semenke. Eksperimenti su urađeni u toku treće faze individualne klonske selekcije sorte Merlo. Proučavani klonovi značajno su se razlikovali među sobom, a posebno prema dužini stabljike grozda, randmanu soka bobice i dužini peteljčice bobice. Dobijeni rezultati obrađeni su hijerarhijskom klasterskom analizom (HCA) i multivarijantnom analizom podataka (pomoću analize glavnih komponenata - PCA). Shodno tome, dati uzorci (standard i varijeteti) svrstani su u tri klastera (HCA), odnosno grupe (PCA). Klonovi obuhvaćeni klasterom II /druga grupa/ odlikovali su se značajno većim vrednostima broja grozdova po izdanku, broja bobica po grozdu, dužine stabljike grozda, dužine bobice, randmana soka bobice i dužine peteljčice bobice kako u odnosu na Merlo standard, tako i u odnosu na klonove klastera III /treća grupa/. Kao takvi, mogu biti obuhvaćeni daljim proučavanjima u okviru klonske selekcije. Sa fenološkog aspekta, pak, među datim klonovima nisu uočene značajnije razlike u početku i trajanju pojedinačnih razvojnih fenofaza, kao i u dužini vegetacionog perioda.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Ampelographic description of cluster, berry and seed of Merlot cultivar (Vitis vinifera L.): And its selected clones
T1  - Ampelografski opis grozda, bobice i semenke sorte Merlo (Vitis vinifera L.) - i odabranih klonova
EP  - 55
IS  - 1
SP  - 45
VL  - 61
DO  - 10.2298/JAS1601045V
ER  - 

@article{
author = "Vujović, Dragan and Žunić, Dragoljub and Pejin, Boris and Popović-Djordjević, Jelena",
year = "2016",
abstract = "During a four-year period, ampelographic experiments focusing on the berry cluster (average length of grape cluster, number of grape clusters per shoot, number of berries per grape cluster and length of peduncle), berry (length of berry and berry juice yield), length of pedicel and seed (length of berry seed) of Merlot cultivar (used as a relevant standard) and 11 clones (Nos. 022, 023, 025, 026, 027, 028, 029, 030, 031, 033 and 034) were performed in order to establish the differences among them. These experiments were actually conducted in the third phase of individual clonal selection of Merlot cultivar carried out in Serbia. The lengths of grape cluster and pedicel as well as berry must yields differed significantly among the examined clones. The cluster and principal component analyses classified 12 samples into three divergent clusters/groups, respectively. The clones belonging to the cluster II /the second group/ had significantly higher values of numbers of grape clusters per shoot and berries per grape cluster; lengths of peduncle and berry; berry must yield and length of pedicel, compared both to standard Merlot /the cluster I, the first group/ and the clones of the cluster III /the third group/. The phenological observations showed no significant differences in the beginnings and durations of phenological stages and vegetation period of the examined clones. The obtained results indicate the real need for further research work focused both on the agrobiological and technological properties of the grapes and wines aiming to better describe the selected clones., Tokom četvorogodišnjeg perioda urađen je ampelografski opis grozda, bobice i semenke jedanaest klonova (022, 023, 025, 026, 027, 028, 029, 030, 031, 033 i 034) i sorte Merlo (kao standarda) u cilju utvrđivanja razlike među njima. Datim ispitivanjem (sprovedenim u Srbiji) obuhvaćene su sledeće karakteristike: broj grozdova po izdanku, dužina grozda, broj bobica po grozdu, dužina stabljike grozda, dužina bobice, randman soka bobice, dužina peteljčice bobica i dužina semenke. Eksperimenti su urađeni u toku treće faze individualne klonske selekcije sorte Merlo. Proučavani klonovi značajno su se razlikovali među sobom, a posebno prema dužini stabljike grozda, randmanu soka bobice i dužini peteljčice bobice. Dobijeni rezultati obrađeni su hijerarhijskom klasterskom analizom (HCA) i multivarijantnom analizom podataka (pomoću analize glavnih komponenata - PCA). Shodno tome, dati uzorci (standard i varijeteti) svrstani su u tri klastera (HCA), odnosno grupe (PCA). Klonovi obuhvaćeni klasterom II /druga grupa/ odlikovali su se značajno većim vrednostima broja grozdova po izdanku, broja bobica po grozdu, dužine stabljike grozda, dužine bobice, randmana soka bobice i dužine peteljčice bobice kako u odnosu na Merlo standard, tako i u odnosu na klonove klastera III /treća grupa/. Kao takvi, mogu biti obuhvaćeni daljim proučavanjima u okviru klonske selekcije. Sa fenološkog aspekta, pak, među datim klonovima nisu uočene značajnije razlike u početku i trajanju pojedinačnih razvojnih fenofaza, kao i u dužini vegetacionog perioda.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Ampelographic description of cluster, berry and seed of Merlot cultivar (Vitis vinifera L.): And its selected clones, Ampelografski opis grozda, bobice i semenke sorte Merlo (Vitis vinifera L.) - i odabranih klonova",
pages = "55-45",
number = "1",
volume = "61",
doi = "10.2298/JAS1601045V"
}

Vujović, D., Žunić, D., Pejin, B.,& Popović-Djordjević, J.. (2016). Ampelographic description of cluster, berry and seed of Merlot cultivar (Vitis vinifera L.): And its selected clones. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 61(1), 45-55.
https://doi.org/10.2298/JAS1601045V

Vujović D, Žunić D, Pejin B, Popović-Djordjević J. Ampelographic description of cluster, berry and seed of Merlot cultivar (Vitis vinifera L.): And its selected clones. in Journal of Agricultural Sciences (Belgrade). 2016;61(1):45-55.
doi:10.2298/JAS1601045V .

Vujović, Dragan, Žunić, Dragoljub, Pejin, Boris, Popović-Djordjević, Jelena, "Ampelographic description of cluster, berry and seed of Merlot cultivar (Vitis vinifera L.): And its selected clones" in Journal of Agricultural Sciences (Belgrade), 61, no. 1 (2016):45-55,
https://doi.org/10.2298/JAS1601045V . .

TY  - JOUR
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Kosović, Aleksandra
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4179
AB  - Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother.
PB  - Chiminform Data S A, Bucharest
T2  - Revista de Chimie
T1  - An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates
EP  - 1000
IS  - 5
SP  - 998
VL  - 67
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2267
ER  - 

@article{
author = "Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Kosović, Aleksandra and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "Covering the period 2009-2012, the quality of Merlot wines obtained from three new clone candidates (namely Nos. 022, 025 and 029, respectively; fourth phase of clonal selection) developed in the Republic of Serbia was examined. The following parameters were determined: Folin-Ciocalteu (FC) index, pH value, total acidity, volatile acids, aldehydes, esters, relative density and ash. In comparison with the standard Merlot wine (originating from mother vine), FC index (from 35.73 to 37.15) and tasting score (from 17.89 to 17.95) were higher for the wines of all three clone candidates tested. These findings are in good agreement with the observed trend for the viticultural parameters indicating better properties of the new Merlot clone candidates versus mother.",
publisher = "Chiminform Data S A, Bucharest",
journal = "Revista de Chimie",
title = "An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates",
pages = "1000-998",
number = "5",
volume = "67",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2267"
}

Vujović, D., Pejin, B., Popović-Djordjević, J., Kosović, A., Veličković, M.,& Tešević, V.. (2016). An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates. in Revista de Chimie
Chiminform Data S A, Bucharest., 67(5), 998-1000.
https://hdl.handle.net/21.15107/rcub_cherry_2267

Vujović D, Pejin B, Popović-Djordjević J, Kosović A, Veličković M, Tešević V. An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates. in Revista de Chimie. 2016;67(5):998-1000.
https://hdl.handle.net/21.15107/rcub_cherry_2267 .

Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Kosović, Aleksandra, Veličković, Milovan, Tešević, Vele, "An Insight Into Selected Properties of Merlot Wines Obtained from Three New Clone Candidates" in Revista de Chimie, 67, no. 5 (2016):998-1000,
https://hdl.handle.net/21.15107/rcub_cherry_2267 .

TY  - JOUR
AU  - Vujović, Dragan
AU  - Pejin, Boris
AU  - Popović-Djordjević, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4125
AB  - This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurie procedure), anthocyanins (using pH differential method) and tannins (the Negre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 +/- 0.05g/L (polyphenolics), 185.59 +/- 5.00mg/L (anthocyanins) and 1.11 +/- 0.03g/L (tannins), as well as six phenolic acids including gallic acid (25.49 +/- 0.27mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Phenolic natural products of the wines obtained from three new Merlot clone candidates
EP  - 990
IS  - 8
SP  - 987
VL  - 30
DO  - 10.1080/14786419.2015.1079191
ER  - 

@article{
author = "Vujović, Dragan and Pejin, Boris and Popović-Djordjević, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "This work aimed to evaluate the total contents of polyphenolics (the Ribereau-Gayon-Maurie procedure), anthocyanins (using pH differential method) and tannins (the Negre procedure) as well as the content of phenolic acids (using UPLC/MS chromatography), respectively of the wines obtained from three new Merlot clone candidates in the perennial clonal selection. The aforementioned chemical parameters were determined in the samples covering the period 2009-2012. In comparison both with the standard Merlot wine (mother vine) and the wines obtained from other two clone candidates, the Merlot wine of the clone candidate No. 022 was found to have the highest total content of all three examined components 1.89 +/- 0.05g/L (polyphenolics), 185.59 +/- 5.00mg/L (anthocyanins) and 1.11 +/- 0.03g/L (tannins), as well as six phenolic acids including gallic acid (25.49 +/- 0.27mg/L). These findings are in good agreement with the observed trend for the viticultural parameters indicating the clone candidate No. 022 as more promising than mother.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Phenolic natural products of the wines obtained from three new Merlot clone candidates",
pages = "990-987",
number = "8",
volume = "30",
doi = "10.1080/14786419.2015.1079191"
}

Vujović, D., Pejin, B., Popović-Djordjević, J., Veličković, M.,& Tešević, V.. (2016). Phenolic natural products of the wines obtained from three new Merlot clone candidates. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 30(8), 987-990.
https://doi.org/10.1080/14786419.2015.1079191

Vujović D, Pejin B, Popović-Djordjević J, Veličković M, Tešević V. Phenolic natural products of the wines obtained from three new Merlot clone candidates. in Natural Product Research. 2016;30(8):987-990.
doi:10.1080/14786419.2015.1079191 .

Vujović, Dragan, Pejin, Boris, Popović-Djordjević, Jelena, Veličković, Milovan, Tešević, Vele, "Phenolic natural products of the wines obtained from three new Merlot clone candidates" in Natural Product Research, 30, no. 8 (2016):987-990,
https://doi.org/10.1080/14786419.2015.1079191 . .

TY  - JOUR
AU  - Pejin, Boris
AU  - Stanimirović, Bojana
AU  - Vujović, Dragan
AU  - Popović-Djordjević, Jelena
AU  - Veličković, Milovan
AU  - Tešević, Vele
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4035
AB  - This work aimed to evaluate the content of selected phenolic natural products in the wine samples made of three new Serbian Cabernet Franc clones ( Nos. 02, 010 and 012, respectively) and mother vine ( used as the relevant standard) during the period 2008-2012. Compared with all other wine samples, the Cabernet Franc wine of the clone No. 010 was found to have the highest total content of polyphenolics ( 1.85 +/- 0.02 g/L) and anthocyanins ( 178.55 +/- 3.75 mg/L). In addition, its Folin-Ciocalteu index ( 36.86 +/- 0.12) stood out among the examined samples. Finally, the same wine was enriched with ellagic and gallic acids ( 3.44 +/- 0.29 and 27.46 +/- 0.21 mg/L, respectively), catechin ( 135.16 +/- 6.47 mg/L) and epicatechin ( 51.33 +/- 2.33 mg/L), the natural products known to exert significant lipid-lowering effects. Taken all together, the clone No. 010 developed in Serbia may offer new Cabernet Franc wine with geographical indication. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics
EP  - 1765
IS  - 15
SP  - 1762
VL  - 30
DO  - 10.1080/14786419.2015.1135148
ER  - 

@article{
author = "Pejin, Boris and Stanimirović, Bojana and Vujović, Dragan and Popović-Djordjević, Jelena and Veličković, Milovan and Tešević, Vele",
year = "2016",
abstract = "This work aimed to evaluate the content of selected phenolic natural products in the wine samples made of three new Serbian Cabernet Franc clones ( Nos. 02, 010 and 012, respectively) and mother vine ( used as the relevant standard) during the period 2008-2012. Compared with all other wine samples, the Cabernet Franc wine of the clone No. 010 was found to have the highest total content of polyphenolics ( 1.85 +/- 0.02 g/L) and anthocyanins ( 178.55 +/- 3.75 mg/L). In addition, its Folin-Ciocalteu index ( 36.86 +/- 0.12) stood out among the examined samples. Finally, the same wine was enriched with ellagic and gallic acids ( 3.44 +/- 0.29 and 27.46 +/- 0.21 mg/L, respectively), catechin ( 135.16 +/- 6.47 mg/L) and epicatechin ( 51.33 +/- 2.33 mg/L), the natural products known to exert significant lipid-lowering effects. Taken all together, the clone No. 010 developed in Serbia may offer new Cabernet Franc wine with geographical indication. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics",
pages = "1765-1762",
number = "15",
volume = "30",
doi = "10.1080/14786419.2015.1135148"
}

Pejin, B., Stanimirović, B., Vujović, D., Popović-Djordjević, J., Veličković, M.,& Tešević, V.. (2016). The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 30(15), 1762-1765.
https://doi.org/10.1080/14786419.2015.1135148

Pejin B, Stanimirović B, Vujović D, Popović-Djordjević J, Veličković M, Tešević V. The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics. in Natural Product Research. 2016;30(15):1762-1765.
doi:10.1080/14786419.2015.1135148 .

Pejin, Boris, Stanimirović, Bojana, Vujović, Dragan, Popović-Djordjević, Jelena, Veličković, Milovan, Tešević, Vele, "The natural product content of the selected Cabernet Franc wine samples originating from Serbia: a case study of phenolics" in Natural Product Research, 30, no. 15 (2016):1762-1765,
https://doi.org/10.1080/14786419.2015.1135148 . .

TY  - JOUR
AU  - Beatović, Damir
AU  - Krstić-Milošević, Dijana
AU  - Trifunović, Snežana
AU  - Siljegović, Jovana
AU  - Glamoclija, Jasmina
AU  - Ristić, Mihailo
AU  - Jelačić, Slavica
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3791
AB  - This study evaluated the chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-flame ionization detection and GC-mass spectrometry. The oil yields ranged from 0.65 to 1.90 %. A total of 75 compounds were identified as constituents of analyzed essential oils. GC/MS analyses revealed that a majority of the examined basil cultivars belonged to the "linalool chemotype". The results of the DPPH assay showed a very high antioxidant capacity of the basil oils, which was especially high for Blue Spice cultivar (IC50 = 0.03 mu g/mL). Significant antimicrobial activity was shown for all the tested oils. Essential oil of Compact cultivar was the most active against the bacterium Micrococcus flavus, with an MIC value of 0.009 mu g/mL while Osmin cultivar exhibited the strongest antifungal activity with MIC values ranging from 0.08-1.07 mu g/mL. All the examined essential oils showed a 10-to 100-fold greater ability to inhibit fungal growth compared to commercial antifungal agents.
PB  - ACG Publications, Gebze-Kocaeli
T2  - Records of Natural Products
T1  - Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia
EP  - 75
IS  - 1
SP  - 62
VL  - 9
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1672
ER  - 

@article{
author = "Beatović, Damir and Krstić-Milošević, Dijana and Trifunović, Snežana and Siljegović, Jovana and Glamoclija, Jasmina and Ristić, Mihailo and Jelačić, Slavica",
year = "2015",
abstract = "This study evaluated the chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-flame ionization detection and GC-mass spectrometry. The oil yields ranged from 0.65 to 1.90 %. A total of 75 compounds were identified as constituents of analyzed essential oils. GC/MS analyses revealed that a majority of the examined basil cultivars belonged to the "linalool chemotype". The results of the DPPH assay showed a very high antioxidant capacity of the basil oils, which was especially high for Blue Spice cultivar (IC50 = 0.03 mu g/mL). Significant antimicrobial activity was shown for all the tested oils. Essential oil of Compact cultivar was the most active against the bacterium Micrococcus flavus, with an MIC value of 0.009 mu g/mL while Osmin cultivar exhibited the strongest antifungal activity with MIC values ranging from 0.08-1.07 mu g/mL. All the examined essential oils showed a 10-to 100-fold greater ability to inhibit fungal growth compared to commercial antifungal agents.",
publisher = "ACG Publications, Gebze-Kocaeli",
journal = "Records of Natural Products",
title = "Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia",
pages = "75-62",
number = "1",
volume = "9",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1672"
}

Beatović, D., Krstić-Milošević, D., Trifunović, S., Siljegović, J., Glamoclija, J., Ristić, M.,& Jelačić, S.. (2015). Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia. in Records of Natural Products
ACG Publications, Gebze-Kocaeli., 9(1), 62-75.
https://hdl.handle.net/21.15107/rcub_cherry_1672

Beatović D, Krstić-Milošević D, Trifunović S, Siljegović J, Glamoclija J, Ristić M, Jelačić S. Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia. in Records of Natural Products. 2015;9(1):62-75.
https://hdl.handle.net/21.15107/rcub_cherry_1672 .

Beatović, Damir, Krstić-Milošević, Dijana, Trifunović, Snežana, Siljegović, Jovana, Glamoclija, Jasmina, Ristić, Mihailo, Jelačić, Slavica, "Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oils of Twelve Ocimum basilicum L. Cultivars Grown in Serbia" in Records of Natural Products, 9, no. 1 (2015):62-75,
https://hdl.handle.net/21.15107/rcub_cherry_1672 .

TY  - JOUR
AU  - Godjevac, Dejan
AU  - Stanković, Jovana
AU  - Novaković, Miroslav
AU  - Andjelković, Boban
AU  - Dajić-Stevanović, Zora
AU  - Petrović, Milica
AU  - Stanković, Miroslava
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3711
AB  - From the aerial parts of Atriplex littoralis, three new flavonoid glycosides named atriplexins I-III (1-3), a known flavonoid glycoside, spinacetin 3-O-beta-D-glucopyranoside (4), arbutin (5), and 4-hydroxybenzyl-beta-D-glucopyranoside (6) were isolated. Their structures were elucidated on the basis of detailed spectroscopic analysis, including ID and 2D NMR (COSY, NOESY, TOCSY, HSQC, HMBC) and HRESITOF MS data. The compounds were tested for in vitro protective effects on chromosome aberrations in peripheral human lymphocytes using a cytochalasin-B-blocked micronucleus (MN) assay in a concentration range of 0.8-7.4 mu M of final culture solution. Chromosomal damage was induced by 2 Gy of gamma-radiation on binudeated human lymphocytes, and the effects of the compounds were tested 2 to 19 h after irradiation. The frequency of micronuclei (MNi) was scored in binudeated cells, and the nuclear proliferation index was calculated. The highest prevention of in vitro biochemical and cytogenetic damage of human lymphocytes induced by gamma-radiation was exhibited by 3 (reduction of MN frequency by 31%), followed by 4 and 6.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Natural Products
T1  - Phenolic Compounds from Atriplex littoralis and Their Radiation-Mitigating Activity
EP  - 2204
IS  - 9
SP  - 2198
VL  - 78
DO  - 10.1021/acs.jnatprod.5b00273
ER  - 

@article{
author = "Godjevac, Dejan and Stanković, Jovana and Novaković, Miroslav and Andjelković, Boban and Dajić-Stevanović, Zora and Petrović, Milica and Stanković, Miroslava",
year = "2015",
abstract = "From the aerial parts of Atriplex littoralis, three new flavonoid glycosides named atriplexins I-III (1-3), a known flavonoid glycoside, spinacetin 3-O-beta-D-glucopyranoside (4), arbutin (5), and 4-hydroxybenzyl-beta-D-glucopyranoside (6) were isolated. Their structures were elucidated on the basis of detailed spectroscopic analysis, including ID and 2D NMR (COSY, NOESY, TOCSY, HSQC, HMBC) and HRESITOF MS data. The compounds were tested for in vitro protective effects on chromosome aberrations in peripheral human lymphocytes using a cytochalasin-B-blocked micronucleus (MN) assay in a concentration range of 0.8-7.4 mu M of final culture solution. Chromosomal damage was induced by 2 Gy of gamma-radiation on binudeated human lymphocytes, and the effects of the compounds were tested 2 to 19 h after irradiation. The frequency of micronuclei (MNi) was scored in binudeated cells, and the nuclear proliferation index was calculated. The highest prevention of in vitro biochemical and cytogenetic damage of human lymphocytes induced by gamma-radiation was exhibited by 3 (reduction of MN frequency by 31%), followed by 4 and 6.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Natural Products",
title = "Phenolic Compounds from Atriplex littoralis and Their Radiation-Mitigating Activity",
pages = "2204-2198",
number = "9",
volume = "78",
doi = "10.1021/acs.jnatprod.5b00273"
}

Godjevac, D., Stanković, J., Novaković, M., Andjelković, B., Dajić-Stevanović, Z., Petrović, M.,& Stanković, M.. (2015). Phenolic Compounds from Atriplex littoralis and Their Radiation-Mitigating Activity. in Journal of Natural Products
Amer Chemical Soc, Washington., 78(9), 2198-2204.
https://doi.org/10.1021/acs.jnatprod.5b00273

Godjevac D, Stanković J, Novaković M, Andjelković B, Dajić-Stevanović Z, Petrović M, Stanković M. Phenolic Compounds from Atriplex littoralis and Their Radiation-Mitigating Activity. in Journal of Natural Products. 2015;78(9):2198-2204.
doi:10.1021/acs.jnatprod.5b00273 .

Godjevac, Dejan, Stanković, Jovana, Novaković, Miroslav, Andjelković, Boban, Dajić-Stevanović, Zora, Petrović, Milica, Stanković, Miroslava, "Phenolic Compounds from Atriplex littoralis and Their Radiation-Mitigating Activity" in Journal of Natural Products, 78, no. 9 (2015):2198-2204,
https://doi.org/10.1021/acs.jnatprod.5b00273 . .

TY  - JOUR
AU  - Urošević, Ivan
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Andjelković, Boban
AU  - Urošević, Tijana
AU  - Krstić, Gordana
AU  - Tešević, Vele
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3468
AB  - Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Influence of yeast and nutrients on the quality of apricot brandy
EP  - 1234
IS  - 10
SP  - 1223
VL  - 79
DO  - 10.2298/JSC140125024U
ER  - 

@article{
author = "Urošević, Ivan and Nikićević, Ninoslav and Stanković, Ljubiša and Andjelković, Boban and Urošević, Tijana and Krstić, Gordana and Tešević, Vele",
year = "2014",
abstract = "Five yeast strains Saccharomyces cerevisiae and S. bayanus (SB, Top Floral, Top 15, Aroma White and Red Fruit) and two nutrients, diammonium phosphate and Nutriferm Arom, were examined for their influence on young apricot brandies, with a special emphasis on the chemical, volatile and sensory characteristics. Analyses of the major and minor volatiles and sensory analysis of the apricot brandies showed important differences between the samples. The total sensory scores of the apricot brandies ranged between 16.88 for the control sample to 18.35 for the sample produced with the SB yeast strain and diammonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components, such as acetaldehyde, ethyl acetate, and higher alcohols.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Influence of yeast and nutrients on the quality of apricot brandy",
pages = "1234-1223",
number = "10",
volume = "79",
doi = "10.2298/JSC140125024U"
}

Urošević, I., Nikićević, N., Stanković, L., Andjelković, B., Urošević, T., Krstić, G.,& Tešević, V.. (2014). Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 79(10), 1223-1234.
https://doi.org/10.2298/JSC140125024U

Urošević I, Nikićević N, Stanković L, Andjelković B, Urošević T, Krstić G, Tešević V. Influence of yeast and nutrients on the quality of apricot brandy. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2014;79(10):1223-1234.
doi:10.2298/JSC140125024U .

Urošević, Ivan, Nikićević, Ninoslav, Stanković, Ljubiša, Andjelković, Boban, Urošević, Tijana, Krstić, Gordana, Tešević, Vele, "Influence of yeast and nutrients on the quality of apricot brandy" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 79, no. 10 (2014):1223-1234,
https://doi.org/10.2298/JSC140125024U . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Vulić, Todor
AU  - Nikićević, Ninoslav
AU  - Stanković, Ljubiša
AU  - Veličković, Milovan
AU  - Todosijević, Marina
AU  - Popović, Branko
AU  - Urošević, Ivan
AU  - Stanković, Miroslava
AU  - Beraha, Isidora
AU  - Tešević, Vele
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2802
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
EP  - 227
IS  - 2
SP  - 217
VL  - 31
DO  - 10.20450/mjcce.2012.17
ER  - 

@article{
author = "Vulić, Todor and Nikićević, Ninoslav and Stanković, Ljubiša and Veličković, Milovan and Todosijević, Marina and Popović, Branko and Urošević, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars",
pages = "227-217",
number = "2",
volume = "31",
doi = "10.20450/mjcce.2012.17"
}

Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering, 31(2), 217-227.
https://doi.org/10.20450/mjcce.2012.17

Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
doi:10.20450/mjcce.2012.17 .

Vulić, Todor, Nikićević, Ninoslav, Stanković, Ljubiša, Veličković, Milovan, Todosijević, Marina, Popović, Branko, Urošević, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://doi.org/10.20450/mjcce.2012.17 . .