TY  - JOUR
AU  - Maksimović, Zoran
AU  - Nedić, Nebojša
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3256
AB  - Antioxidant properties of fifteen multifloral and honeydew types of honey from Serbia were assessed by determination of ferric-reducing antioxidant power (FRAP assay) and 2,2- diphenyl-1-picrylhydrazyl free radical scavenging ability (DPPH assay), with respect to their total polyphenol content and colour intensity. The results of this study showed that total polyphenol content, antioxidant activity and colour intensity varied widely among different samples, even within the same type of honey. All investigated parameters were strongly dependent on geographic origin of samples, further emphasizing the importance of their detailed chemical characterisation. In general, polyphenolic content in investigated samples of honey, expressed as catechin equivalents, ranged from 480.2 to 1861.1 mg/kg. The ferric-reducing antioxidant power of honey tended to be lower in brighter and higher in darker samples, varying between 489.6 and 3089.8 μmol Fe(II) per 100 g of honey. The correlation between the colour and antioxidant activity never reached statistical significance in the case of honeydew type of honey, which was opposed to a trend observed in the case of multifloral honey.
AB  - U ovom radu, ispitivana su antioksidantna svojstva petnaest uzoraka livadskog i šumskog meda, primenom Ferric-Reducing/Antioxidant Power i DPPH-free radical scavenging ability testa, u odnosu na sadržaj ukupnih polifenolnih sastojaka i intenzitet boje meda. Rezultati ovog ispitivanja su pokazali da su sadržaj ukupnih polifenola, antioksidantna aktivnost i intenzitet boje izrazito varirali od jednog uzorka do drugog, čak i u okviru svake vrste meda ponaosob. Svi ispitivani parametri su bili vrlo zavisni od geografskog porekla uzoraka, naglašavajući važnost detaljne hemijske karakterizacije meda. Generalno, sadržaj ukupnih polifenola u ispitivanim uzorcima meda, izražen u ekvivalentima katehina, kretao se u intervalu od 480,2 mg/kg do 1861,1 mg/kg. Sposobnost redukcije gvožđa bila je niža u svetlijim vrstama meda, a viša u tamnijim, varirajući između 489,6 i 3089,8 μmol Fe(II) na 100 g meda. Korelacija između intenziteta boje i antioksidantne aktivnosti nije imala statističku značajnost kod uzoraka šumskog meda, nasuprot trendu koji je uočen u slučaju livadskog meda.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia
T1  - In vitro antioksidantna aktivnost šumskog i livadskog meda iz Srbije
EP  - 277
IS  - 44
SP  - 269
DO  - 10.2298/APT1344269M
ER  - 

@article{
author = "Maksimović, Zoran and Nedić, Nebojša",
year = "2013",
abstract = "Antioxidant properties of fifteen multifloral and honeydew types of honey from Serbia were assessed by determination of ferric-reducing antioxidant power (FRAP assay) and 2,2- diphenyl-1-picrylhydrazyl free radical scavenging ability (DPPH assay), with respect to their total polyphenol content and colour intensity. The results of this study showed that total polyphenol content, antioxidant activity and colour intensity varied widely among different samples, even within the same type of honey. All investigated parameters were strongly dependent on geographic origin of samples, further emphasizing the importance of their detailed chemical characterisation. In general, polyphenolic content in investigated samples of honey, expressed as catechin equivalents, ranged from 480.2 to 1861.1 mg/kg. The ferric-reducing antioxidant power of honey tended to be lower in brighter and higher in darker samples, varying between 489.6 and 3089.8 μmol Fe(II) per 100 g of honey. The correlation between the colour and antioxidant activity never reached statistical significance in the case of honeydew type of honey, which was opposed to a trend observed in the case of multifloral honey., U ovom radu, ispitivana su antioksidantna svojstva petnaest uzoraka livadskog i šumskog meda, primenom Ferric-Reducing/Antioxidant Power i DPPH-free radical scavenging ability testa, u odnosu na sadržaj ukupnih polifenolnih sastojaka i intenzitet boje meda. Rezultati ovog ispitivanja su pokazali da su sadržaj ukupnih polifenola, antioksidantna aktivnost i intenzitet boje izrazito varirali od jednog uzorka do drugog, čak i u okviru svake vrste meda ponaosob. Svi ispitivani parametri su bili vrlo zavisni od geografskog porekla uzoraka, naglašavajući važnost detaljne hemijske karakterizacije meda. Generalno, sadržaj ukupnih polifenola u ispitivanim uzorcima meda, izražen u ekvivalentima katehina, kretao se u intervalu od 480,2 mg/kg do 1861,1 mg/kg. Sposobnost redukcije gvožđa bila je niža u svetlijim vrstama meda, a viša u tamnijim, varirajući između 489,6 i 3089,8 μmol Fe(II) na 100 g meda. Korelacija između intenziteta boje i antioksidantne aktivnosti nije imala statističku značajnost kod uzoraka šumskog meda, nasuprot trendu koji je uočen u slučaju livadskog meda.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia, In vitro antioksidantna aktivnost šumskog i livadskog meda iz Srbije",
pages = "277-269",
number = "44",
doi = "10.2298/APT1344269M"
}

Maksimović, Z.,& Nedić, N.. (2013). In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(44), 269-277.
https://doi.org/10.2298/APT1344269M

Maksimović Z, Nedić N. In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia. in Acta periodica technologica. 2013;(44):269-277.
doi:10.2298/APT1344269M .

Maksimović, Zoran, Nedić, Nebojša, "In vitro antioxidant activity of honeydew and multifloral types of honey from Serbia" in Acta periodica technologica, no. 44 (2013):269-277,
https://doi.org/10.2298/APT1344269M . .

TY  - JOUR
AU  - Maksimović, Zoran
AU  - Stojanović, Danilo
AU  - Šoštarić, Ivan
AU  - Dajić, Zora
AU  - Ristić, Mihailo
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1785
AB  - BACKGROUND: Knowledge about the chemical and therapeutic properties of Thymus glabrescens Willd. (Lamiaceae) is scarce and inconsistent. Therefore the main objectives of this study were to determine the yield and chemical composition of essential oils from wild-growing T. glabrescens populations, to assess their radical scavenging activity and to correlate the results with published data in order to deduce which components are responsible for the activity. RESULTS: The plant material yielded between 4.0 and 8.0 mL kg(-1) of essential oil. All samples contained considerable but variable concentrations of thymol (22.3-55.1%), depending on the source. Radical-scavenging activities of the oils were estimated by 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) assay against butylated hydroxytoluene (BHT) and thymol as positive controls. The observed activities (IC50 values ranged from 94 to 230 mu gmL(-1)) were strongly influenced by thymol concentration, as verified by rapid screening for DPPH radical-scavenging activity on thin layer chromatography (TLC) plates and regression analysis. CONCLUSION: These results represent the first report on the free radical-scavenging activity of T. glabrescens essential oil and one of the first comprehensive reports on its composition. Thymus glabrescens could be used in the food industry for seasoning purposes or for preserving processed foods from oxidative degradation.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Composition and radical-scavenging activity of Thymus glabrescens Willd. (Lamiaceae) essential oil
EP  - 2041
IS  - 11
SP  - 2036
VL  - 88
DO  - 10.1002/jsfa.3311
ER  - 

@article{
author = "Maksimović, Zoran and Stojanović, Danilo and Šoštarić, Ivan and Dajić, Zora and Ristić, Mihailo",
year = "2008",
abstract = "BACKGROUND: Knowledge about the chemical and therapeutic properties of Thymus glabrescens Willd. (Lamiaceae) is scarce and inconsistent. Therefore the main objectives of this study were to determine the yield and chemical composition of essential oils from wild-growing T. glabrescens populations, to assess their radical scavenging activity and to correlate the results with published data in order to deduce which components are responsible for the activity. RESULTS: The plant material yielded between 4.0 and 8.0 mL kg(-1) of essential oil. All samples contained considerable but variable concentrations of thymol (22.3-55.1%), depending on the source. Radical-scavenging activities of the oils were estimated by 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) assay against butylated hydroxytoluene (BHT) and thymol as positive controls. The observed activities (IC50 values ranged from 94 to 230 mu gmL(-1)) were strongly influenced by thymol concentration, as verified by rapid screening for DPPH radical-scavenging activity on thin layer chromatography (TLC) plates and regression analysis. CONCLUSION: These results represent the first report on the free radical-scavenging activity of T. glabrescens essential oil and one of the first comprehensive reports on its composition. Thymus glabrescens could be used in the food industry for seasoning purposes or for preserving processed foods from oxidative degradation.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Composition and radical-scavenging activity of Thymus glabrescens Willd. (Lamiaceae) essential oil",
pages = "2041-2036",
number = "11",
volume = "88",
doi = "10.1002/jsfa.3311"
}

Maksimović, Z., Stojanović, D., Šoštarić, I., Dajić, Z.,& Ristić, M.. (2008). Composition and radical-scavenging activity of Thymus glabrescens Willd. (Lamiaceae) essential oil. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 88(11), 2036-2041.
https://doi.org/10.1002/jsfa.3311

Maksimović Z, Stojanović D, Šoštarić I, Dajić Z, Ristić M. Composition and radical-scavenging activity of Thymus glabrescens Willd. (Lamiaceae) essential oil. in Journal of the Science of Food and Agriculture. 2008;88(11):2036-2041.
doi:10.1002/jsfa.3311 .

Maksimović, Zoran, Stojanović, Danilo, Šoštarić, Ivan, Dajić, Zora, Ristić, Mihailo, "Composition and radical-scavenging activity of Thymus glabrescens Willd. (Lamiaceae) essential oil" in Journal of the Science of Food and Agriculture, 88, no. 11 (2008):2036-2041,
https://doi.org/10.1002/jsfa.3311 . .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Petrović, Silvana
AU  - Kukić, Jelena
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Povrenović, Dragan
AU  - Siler-Marinković, Slavica
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1493
AB  - The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation,
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
EP  - 834
IS  - 2
SP  - 830
VL  - 104
DO  - 10.1016/j.foodchem.2007.01.025
ER  - 

@article{
author = "Rakić, Sveto and Petrović, Silvana and Kukić, Jelena and Jadranin, Milka and Tešević, Vele and Povrenović, Dragan and Siler-Marinković, Slavica",
year = "2007",
abstract = "The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation,",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia",
pages = "834-830",
number = "2",
volume = "104",
doi = "10.1016/j.foodchem.2007.01.025"
}

Rakić, S., Petrović, S., Kukić, J., Jadranin, M., Tešević, V., Povrenović, D.,& Siler-Marinković, S.. (2007). Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry
Elsevier Sci Ltd, Oxford., 104(2), 830-834.
https://doi.org/10.1016/j.foodchem.2007.01.025

Rakić S, Petrović S, Kukić J, Jadranin M, Tešević V, Povrenović D, Siler-Marinković S. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry. 2007;104(2):830-834.
doi:10.1016/j.foodchem.2007.01.025 .

Rakić, Sveto, Petrović, Silvana, Kukić, Jelena, Jadranin, Milka, Tešević, Vele, Povrenović, Dragan, Siler-Marinković, Slavica, "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia" in Food Chemistry, 104, no. 2 (2007):830-834,
https://doi.org/10.1016/j.foodchem.2007.01.025 . .