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

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

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

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

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

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalušević, Ana
AU  - Micić, Darko
AU  - Laličić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4967
AB  - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
PB  - MDPI, BASEL
T2  - Foods
T1  - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
IS  - 11
VL  - 8
DO  - 10.3390/foods8110561
ER  - 

@article{
author = "Zlatanović, Snežana and Kalušević, Ana and Micić, Darko and Laličić-Petronijević, Jovanka and Tomić, Nikola and Ostojić, Sanja and Gorjanović, Stanislava",
year = "2019",
abstract = "Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration",
number = "11",
volume = "8",
doi = "10.3390/foods8110561"
}

Zlatanović, S., Kalušević, A., Micić, D., Laličić-Petronijević, J., Tomić, N., Ostojić, S.,& Gorjanović, S.. (2019). Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods
MDPI, BASEL., 8(11).
https://doi.org/10.3390/foods8110561

Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods. 2019;8(11).
doi:10.3390/foods8110561 .

Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava, "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration" in Foods, 8, no. 11 (2019),
https://doi.org/10.3390/foods8110561 . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5041
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
ER  - 

@article{
author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2019",
abstract = "Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermal behaviour and degradation kinetics of apple pomace flours",
pages = "25-17",
volume = "673",
doi = "10.1016/j.tca.2019.01.009"
}

Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta
Elsevier, Amsterdam., 673, 17-25.
https://doi.org/10.1016/j.tca.2019.01.009

Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25.
doi:10.1016/j.tca.2019.01.009 .

Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25,
https://doi.org/10.1016/j.tca.2019.01.009 . .

TY  - JOUR
AU  - Tomić, Jelena
AU  - Pesaković, Marijana
AU  - Milivojević, Jasminka
AU  - Karaklajić-Stajić, Žaklina
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4700
AB  - The main objective of this study was to investigate and compare the effects of fertilizer types on the counts of soil microorganisms, the mineral leaf composition, and productivity of three strawberry cultivars in the period 2012-2013. Two types of fertilizers were applied-mineral and microbiological. Significantly higher number of Azotobacter, ammonifiers, oligonitrophils, and total microbial count were observed under biofertilizers treatment. Significantly higher counts of fungi and actinomycetes were obtained under mineral fertilizer treatment, compared to other fertilizer treatments. The use of mineral fertilizer led to the most favorable balance of macronutrients and micronutrients in the leaf. In 2012, the generative potential and yield increased after mineral fertilization, whereas in 2013 these parameters were positively affected by mineral fertilizer and Biofertilizer 1. Given the obtained results, in order to improve technology of strawberry production, a partial substitution of mineral fertilizers by microbiological ones can be recommended.
PB  - Taylor & Francis Inc, Philadelphia
T2  - Journal of Plant Nutrition
T1  - How to improve strawberry productivity, nutrients composition, and beneficial rhizosphere microflora by biofertilization and mineral fertilization?
EP  - 2021
IS  - 16
SP  - 2009
VL  - 41
DO  - 10.1080/01904167.2018.1482912
ER  - 

@article{
author = "Tomić, Jelena and Pesaković, Marijana and Milivojević, Jasminka and Karaklajić-Stajić, Žaklina",
year = "2018",
abstract = "The main objective of this study was to investigate and compare the effects of fertilizer types on the counts of soil microorganisms, the mineral leaf composition, and productivity of three strawberry cultivars in the period 2012-2013. Two types of fertilizers were applied-mineral and microbiological. Significantly higher number of Azotobacter, ammonifiers, oligonitrophils, and total microbial count were observed under biofertilizers treatment. Significantly higher counts of fungi and actinomycetes were obtained under mineral fertilizer treatment, compared to other fertilizer treatments. The use of mineral fertilizer led to the most favorable balance of macronutrients and micronutrients in the leaf. In 2012, the generative potential and yield increased after mineral fertilization, whereas in 2013 these parameters were positively affected by mineral fertilizer and Biofertilizer 1. Given the obtained results, in order to improve technology of strawberry production, a partial substitution of mineral fertilizers by microbiological ones can be recommended.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "Journal of Plant Nutrition",
title = "How to improve strawberry productivity, nutrients composition, and beneficial rhizosphere microflora by biofertilization and mineral fertilization?",
pages = "2021-2009",
number = "16",
volume = "41",
doi = "10.1080/01904167.2018.1482912"
}

Tomić, J., Pesaković, M., Milivojević, J.,& Karaklajić-Stajić, Ž.. (2018). How to improve strawberry productivity, nutrients composition, and beneficial rhizosphere microflora by biofertilization and mineral fertilization?. in Journal of Plant Nutrition
Taylor & Francis Inc, Philadelphia., 41(16), 2009-2021.
https://doi.org/10.1080/01904167.2018.1482912

Tomić J, Pesaković M, Milivojević J, Karaklajić-Stajić Ž. How to improve strawberry productivity, nutrients composition, and beneficial rhizosphere microflora by biofertilization and mineral fertilization?. in Journal of Plant Nutrition. 2018;41(16):2009-2021.
doi:10.1080/01904167.2018.1482912 .

Tomić, Jelena, Pesaković, Marijana, Milivojević, Jasminka, Karaklajić-Stajić, Žaklina, "How to improve strawberry productivity, nutrients composition, and beneficial rhizosphere microflora by biofertilization and mineral fertilization?" in Journal of Plant Nutrition, 41, no. 16 (2018):2009-2021,
https://doi.org/10.1080/01904167.2018.1482912 . .

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

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

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

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

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

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Komes, Draženka
AU  - Gorjanović, Stanislava
AU  - Belscak-Cvitanović, Ana
AU  - Pezo, Lato
AU  - Pastor, Ferenc T.
AU  - Ostojić, Sanja
AU  - Popov-Raljić, Jovanka
AU  - Suznjević, Desanka
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4194
AB  - Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
EP  - 20
IS  - 1
SP  - 13
VL  - 54
DO  - 10.17113/ftb.54.01.16.4014
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Komes, Draženka and Gorjanović, Stanislava and Belscak-Cvitanović, Ana and Pezo, Lato and Pastor, Ferenc T. and Ostojić, Sanja and Popov-Raljić, Jovanka and Suznjević, Desanka",
year = "2016",
abstract = "Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage",
pages = "20-13",
number = "1",
volume = "54",
doi = "10.17113/ftb.54.01.16.4014"
}

Laličić-Petronijević, J., Komes, D., Gorjanović, S., Belscak-Cvitanović, A., Pezo, L., Pastor, F. T., Ostojić, S., Popov-Raljić, J.,& Suznjević, D.. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology
University of Zagreb., 54(1), 13-20.
https://doi.org/10.17113/ftb.54.01.16.4014

Laličić-Petronijević J, Komes D, Gorjanović S, Belscak-Cvitanović A, Pezo L, Pastor FT, Ostojić S, Popov-Raljić J, Suznjević D. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology. 2016;54(1):13-20.
doi:10.17113/ftb.54.01.16.4014 .

Laličić-Petronijević, Jovanka, Komes, Draženka, Gorjanović, Stanislava, Belscak-Cvitanović, Ana, Pezo, Lato, Pastor, Ferenc T., Ostojić, Sanja, Popov-Raljić, Jovanka, Suznjević, Desanka, "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage" in Food Technology and Biotechnology, 54, no. 1 (2016):13-20,
https://doi.org/10.17113/ftb.54.01.16.4014 . .

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

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

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

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

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

TY  - CONF
AU  - Tomić, J.
AU  - Pesaković, Marijana
AU  - Milivojević, Jasminka
AU  - Miletić, Rade
AU  - Karaklajić-Stajić, Žaklina
AU  - Paunović, S.M.
AU  - Milinković, M.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4075
AB  - The paper presents the results of the impact made by genotype ('Clery', 'Joly' and 'Dely'), fertiliser and harvests on the content of anthocyanins (ACY) and total phenols (TPC) in the fruit of strawberry in 2014. Two types of fertiliser were applied - mineral NPK fertiliser and microbiological fertiliser. Fruit samples for analysis were collected in five harvests, in the full maturity phase. The obtained results have shown that the content of ACY and TPC was under a significant impact of the genotype, fertiliser, harvests and the interaction of these factors as well. Fruit of cultivar 'Joly' had the highest ACY and TPC. In addition to this, significantly higher values of ACY and TPC were recorded with the use of the microbiological fertiliser, compared to the mineral fertiliser. Strawberry fruits harvested in the second half of the harvesting season had a significantly higher total phenols content compared to the fruits harvested at the earlier stages of the season. Based on the obtained results, it can be concluded that the biggest advantages related to both tested parameters (ACY and TPC) were recorded in the interaction between the 'Joly' cultivar, microbiological fertiliser and fourth harvest. In addition to this, certain amounts of mineral fertiliser can be replaced with microbiological fertiliser in order to obtain healthy and environmentally-safe products.
PB  - Int Soc Horticultural Science, Leuven 1
C3  - III Balkan Symposium on Fruit Growing
T1  - Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests
EP  - 638
SP  - 633
VL  - 1139
DO  - 10.17660/ActaHortic.2016.1139.109
ER  - 

@conference{
author = "Tomić, J. and Pesaković, Marijana and Milivojević, Jasminka and Miletić, Rade and Karaklajić-Stajić, Žaklina and Paunović, S.M. and Milinković, M.",
year = "2016",
abstract = "The paper presents the results of the impact made by genotype ('Clery', 'Joly' and 'Dely'), fertiliser and harvests on the content of anthocyanins (ACY) and total phenols (TPC) in the fruit of strawberry in 2014. Two types of fertiliser were applied - mineral NPK fertiliser and microbiological fertiliser. Fruit samples for analysis were collected in five harvests, in the full maturity phase. The obtained results have shown that the content of ACY and TPC was under a significant impact of the genotype, fertiliser, harvests and the interaction of these factors as well. Fruit of cultivar 'Joly' had the highest ACY and TPC. In addition to this, significantly higher values of ACY and TPC were recorded with the use of the microbiological fertiliser, compared to the mineral fertiliser. Strawberry fruits harvested in the second half of the harvesting season had a significantly higher total phenols content compared to the fruits harvested at the earlier stages of the season. Based on the obtained results, it can be concluded that the biggest advantages related to both tested parameters (ACY and TPC) were recorded in the interaction between the 'Joly' cultivar, microbiological fertiliser and fourth harvest. In addition to this, certain amounts of mineral fertiliser can be replaced with microbiological fertiliser in order to obtain healthy and environmentally-safe products.",
publisher = "Int Soc Horticultural Science, Leuven 1",
journal = "III Balkan Symposium on Fruit Growing",
title = "Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests",
pages = "638-633",
volume = "1139",
doi = "10.17660/ActaHortic.2016.1139.109"
}

Tomić, J., Pesaković, M., Milivojević, J., Miletić, R., Karaklajić-Stajić, Ž., Paunović, S.M.,& Milinković, M.. (2016). Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests. in III Balkan Symposium on Fruit Growing
Int Soc Horticultural Science, Leuven 1., 1139, 633-638.
https://doi.org/10.17660/ActaHortic.2016.1139.109

Tomić J, Pesaković M, Milivojević J, Miletić R, Karaklajić-Stajić Ž, Paunović S, Milinković M. Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests. in III Balkan Symposium on Fruit Growing. 2016;1139:633-638.
doi:10.17660/ActaHortic.2016.1139.109 .

Tomić, J., Pesaković, Marijana, Milivojević, Jasminka, Miletić, Rade, Karaklajić-Stajić, Žaklina, Paunović, S.M., Milinković, M., "Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests" in III Balkan Symposium on Fruit Growing, 1139 (2016):633-638,
https://doi.org/10.17660/ActaHortic.2016.1139.109 . .

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

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

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

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

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

TY  - JOUR
AU  - Tomić, Jelena M.
AU  - Milivojević, Jasminka
AU  - Pesaković, Marijana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3809
AB  - This study was carried out to evaluate the impact of biofertilizer and cultivar on vegetative potential (height of the plant, number of crowns and leaves per plant, and the area of a single leaf), leaf mineral composition (micro- and macroelements), yield potential (number of inflorescences and fruit set per plant, yield per plant, and yield per square meter), fruit characteristics (mass, length, width, and fruit shape index), and chemical traits (soluble solids content, titratable acidity (TA), vitamin C, total anthocyanins (TACY), total phenolic content (TPC), and total antioxidant capacity (TAC)) in the fruits of Clery, Joly and Dely strawberry plants. Two types of biofertilizer were applied: Biofertilizer 1 (inoculums of the mixture of liquid bacteria cultures of the genera Azotobacter, Derxia, and Bacillus) and Biofertilizer 2 (inoculums of liquid culture of diazotrophic bacteria belonging to the genus Klebsiella). The applied biofertilizers made a significant impact on the parameters of vegetative potential and contents of some macroelements and microelements in the leaf, as well as the values of TA, TACY, TPC, and TAC. Cultivar demonstrated a significant impact on plant height and the number of crowns in it, leaf macroelement and microelement content, generative potential parameters, and morphometric and chemical fruit parameters.
PB  - Tubitak Scientific & Technical Research Council Turkey, Ankara
T2  - Turkish Journal of Agriculture and Forestry
T1  - The response to bacterial inoculation is cultivar-related in strawberries
EP  - 341
IS  - 2
SP  - 332
VL  - 39
DO  - 10.3906/tar-1410-16
ER  - 

@article{
author = "Tomić, Jelena M. and Milivojević, Jasminka and Pesaković, Marijana",
year = "2015",
abstract = "This study was carried out to evaluate the impact of biofertilizer and cultivar on vegetative potential (height of the plant, number of crowns and leaves per plant, and the area of a single leaf), leaf mineral composition (micro- and macroelements), yield potential (number of inflorescences and fruit set per plant, yield per plant, and yield per square meter), fruit characteristics (mass, length, width, and fruit shape index), and chemical traits (soluble solids content, titratable acidity (TA), vitamin C, total anthocyanins (TACY), total phenolic content (TPC), and total antioxidant capacity (TAC)) in the fruits of Clery, Joly and Dely strawberry plants. Two types of biofertilizer were applied: Biofertilizer 1 (inoculums of the mixture of liquid bacteria cultures of the genera Azotobacter, Derxia, and Bacillus) and Biofertilizer 2 (inoculums of liquid culture of diazotrophic bacteria belonging to the genus Klebsiella). The applied biofertilizers made a significant impact on the parameters of vegetative potential and contents of some macroelements and microelements in the leaf, as well as the values of TA, TACY, TPC, and TAC. Cultivar demonstrated a significant impact on plant height and the number of crowns in it, leaf macroelement and microelement content, generative potential parameters, and morphometric and chemical fruit parameters.",
publisher = "Tubitak Scientific & Technical Research Council Turkey, Ankara",
journal = "Turkish Journal of Agriculture and Forestry",
title = "The response to bacterial inoculation is cultivar-related in strawberries",
pages = "341-332",
number = "2",
volume = "39",
doi = "10.3906/tar-1410-16"
}

Tomić, J. M., Milivojević, J.,& Pesaković, M.. (2015). The response to bacterial inoculation is cultivar-related in strawberries. in Turkish Journal of Agriculture and Forestry
Tubitak Scientific & Technical Research Council Turkey, Ankara., 39(2), 332-341.
https://doi.org/10.3906/tar-1410-16

Tomić JM, Milivojević J, Pesaković M. The response to bacterial inoculation is cultivar-related in strawberries. in Turkish Journal of Agriculture and Forestry. 2015;39(2):332-341.
doi:10.3906/tar-1410-16 .

Tomić, Jelena M., Milivojević, Jasminka, Pesaković, Marijana, "The response to bacterial inoculation is cultivar-related in strawberries" in Turkish Journal of Agriculture and Forestry, 39, no. 2 (2015):332-341,
https://doi.org/10.3906/tar-1410-16 . .

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  - Miletić, Nemanja
AU  - Mitrović, Olga
AU  - Popović, Branko
AU  - Nedović, Viktor
AU  - Zlatković, Branislav
AU  - Kandić, Miodrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3328
AB  - Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.
PB  - Wiley-Hindawi, London
T2  - Journal of Food Quality
T1  - Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying
EP  - 237
IS  - 4
SP  - 229
VL  - 36
DO  - 10.1111/jfq.12035
ER  - 

@article{
author = "Miletić, Nemanja and Mitrović, Olga and Popović, Branko and Nedović, Viktor and Zlatković, Branislav and Kandić, Miodrag",
year = "2013",
abstract = "Polyphenolic content and antioxidant capacity of freshly harvested plums cvs. "Valjevka" and "Mildora," and changes caused by drying were analyzed. Plum drying at 90C resulted in significant changes in anthocyanins, flavonoids and phenolics content, and antioxidant capacity in both cultivars examined. Statistical analysis showed that antioxidant capacity of both fresh plums and prunes of "Valjevka" and "Mildora" is strongly influenced by the phenolic constituents of the fruit. The major phenolic compound in fresh plums and prunes is neochlorogenic acid, followed by caffeic acid and chlorogenic acid. After drying, a significant decrease in neochlorogenic acid and an increase in caffeic acid was observed, while chlorogenic acid content decreased in prunes of "Valjevka," and increased in prunes of "Mildora." Rutin and protocatechuic acid contents were slightly decreased after drying, while gallic acid content was dramatically increased. A complete degradation of cyanidin was induced by drying.",
publisher = "Wiley-Hindawi, London",
journal = "Journal of Food Quality",
title = "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying",
pages = "237-229",
number = "4",
volume = "36",
doi = "10.1111/jfq.12035"
}

Miletić, N., Mitrović, O., Popović, B., Nedović, V., Zlatković, B.,& Kandić, M.. (2013). Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality
Wiley-Hindawi, London., 36(4), 229-237.
https://doi.org/10.1111/jfq.12035

Miletić N, Mitrović O, Popović B, Nedović V, Zlatković B, Kandić M. Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying. in Journal of Food Quality. 2013;36(4):229-237.
doi:10.1111/jfq.12035 .

Miletić, Nemanja, Mitrović, Olga, Popović, Branko, Nedović, Viktor, Zlatković, Branislav, Kandić, Miodrag, "Polyphenolic content and antioxidant capacity in fruits of plum (prunus domestica l.) Cultivars "valjevka" and "mildora" as influenced by air drying" in Journal of Food Quality, 36, no. 4 (2013):229-237,
https://doi.org/10.1111/jfq.12035 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Rabrenović, Biljana
AU  - Novaković, Miroslav M.
AU  - Dimić, Etelka
AU  - Basić, Zorica N.
AU  - Suznjević, Desanka Z.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2713
AB  - Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of delta-tocopherol (0.87), squalene (0.67) and color CIE a* (-0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil.
PB  - Wiley, Hoboken
T2  - Journal of the American Oil Chemists Society
T1  - Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge
EP  - 1882
IS  - 12
SP  - 1875
VL  - 88
DO  - 10.1007/s11746-011-1863-3
ER  - 

@article{
author = "Gorjanović, Stanislava and Rabrenović, Biljana and Novaković, Miroslav M. and Dimić, Etelka and Basić, Zorica N. and Suznjević, Desanka Z.",
year = "2011",
abstract = "Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of delta-tocopherol (0.87), squalene (0.67) and color CIE a* (-0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil.",
publisher = "Wiley, Hoboken",
journal = "Journal of the American Oil Chemists Society",
title = "Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge",
pages = "1882-1875",
number = "12",
volume = "88",
doi = "10.1007/s11746-011-1863-3"
}

Gorjanović, S., Rabrenović, B., Novaković, M. M., Dimić, E., Basić, Z. N.,& Suznjević, D. Z.. (2011). Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge. in Journal of the American Oil Chemists Society
Wiley, Hoboken., 88(12), 1875-1882.
https://doi.org/10.1007/s11746-011-1863-3

Gorjanović S, Rabrenović B, Novaković MM, Dimić E, Basić ZN, Suznjević DZ. Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge. in Journal of the American Oil Chemists Society. 2011;88(12):1875-1882.
doi:10.1007/s11746-011-1863-3 .

Gorjanović, Stanislava, Rabrenović, Biljana, Novaković, Miroslav M., Dimić, Etelka, Basić, Zorica N., Suznjević, Desanka Z., "Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge" in Journal of the American Oil Chemists Society, 88, no. 12 (2011):1875-1882,
https://doi.org/10.1007/s11746-011-1863-3 . .

TY  - JOUR
AU  - Novaković, Miroslav M.
AU  - Stevanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Jovanović, Predrag M.
AU  - Tešević, Vele
AU  - Janković, Miodrag
AU  - Suznjević, Desanka Z.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2732
AB  - This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying
EP  - C668
IS  - 4
SP  - C663
VL  - 76
DO  - 10.1111/j.1750-3841.2011.02144.x
ER  - 

@article{
author = "Novaković, Miroslav M. and Stevanović, Snežana and Gorjanović, Stanislava and Jovanović, Predrag M. and Tešević, Vele and Janković, Miodrag and Suznjević, Desanka Z.",
year = "2011",
abstract = "This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying",
pages = "C668-C663",
number = "4",
volume = "76",
doi = "10.1111/j.1750-3841.2011.02144.x"
}

Novaković, M. M., Stevanović, S., Gorjanović, S., Jovanović, P. M., Tešević, V., Janković, M.,& Suznjević, D. Z.. (2011). Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science
Wiley, Hoboken., 76(4), C663-C668.
https://doi.org/10.1111/j.1750-3841.2011.02144.x

Novaković MM, Stevanović S, Gorjanović S, Jovanović PM, Tešević V, Janković M, Suznjević DZ. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science. 2011;76(4):C663-C668.
doi:10.1111/j.1750-3841.2011.02144.x .

Novaković, Miroslav M., Stevanović, Snežana, Gorjanović, Stanislava, Jovanović, Predrag M., Tešević, Vele, Janković, Miodrag, Suznjević, Desanka Z., "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying" in Journal of Food Science, 76, no. 4 (2011):C663-C668,
https://doi.org/10.1111/j.1750-3841.2011.02144.x . .