TY  - JOUR
AU  - Đurović, Saša
AU  - Pezo, Lato
AU  - Gašić, Uroš
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Bazarnova, Julia
AU  - Smyatskaya, Yulia A.
AU  - Zeković, Zoran
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1004
AB  - Stinging nettle (Urtica dioica L.) is one fantastic plant widely used in folk medicine, pharmacy, cosmetics, and food. This plant's popularity may be explained by its chemical composition, containing a wide range of compounds significant for human health and diet. This study aimed to investigate extracts of exhausted stinging nettle leaves after supercritical fluid extraction obtained using ultrasound and microwave techniques. Extracts were analyzed to obtain insight into the chemical composition and biological activity. These extracts were shown to be more potent than those of previously untreated leaves. The principal component analysis was applied as a pattern recognition tool to visualize the antioxidant capacity and cytotoxic activity of extract obtained from exhausted stinging nettle leaves. An artificial neural network model is presented for the prediction of the antioxidant activity of samples according to polyphenolic profile data, showing a suitable anticipation property (the r(2) value during the training cycle for output variables was 0.999).
PB  - MDPI AG
T2  - Foods
T1  - Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction
IS  - 4
VL  - 12
DO  - 10.3390/foods12040809
UR  - conv_1086
ER  - 

@article{
author = "Đurović, Saša and Pezo, Lato and Gašić, Uroš and Gorjanović, Stanislava and Pastor, Ferenc T. and Bazarnova, Julia and Smyatskaya, Yulia A. and Zeković, Zoran",
year = "2023",
abstract = "Stinging nettle (Urtica dioica L.) is one fantastic plant widely used in folk medicine, pharmacy, cosmetics, and food. This plant's popularity may be explained by its chemical composition, containing a wide range of compounds significant for human health and diet. This study aimed to investigate extracts of exhausted stinging nettle leaves after supercritical fluid extraction obtained using ultrasound and microwave techniques. Extracts were analyzed to obtain insight into the chemical composition and biological activity. These extracts were shown to be more potent than those of previously untreated leaves. The principal component analysis was applied as a pattern recognition tool to visualize the antioxidant capacity and cytotoxic activity of extract obtained from exhausted stinging nettle leaves. An artificial neural network model is presented for the prediction of the antioxidant activity of samples according to polyphenolic profile data, showing a suitable anticipation property (the r(2) value during the training cycle for output variables was 0.999).",
publisher = "MDPI AG",
journal = "Foods",
title = "Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction",
number = "4",
volume = "12",
doi = "10.3390/foods12040809",
url = "conv_1086"
}

Đurović, S., Pezo, L., Gašić, U., Gorjanović, S., Pastor, F. T., Bazarnova, J., Smyatskaya, Y. A.,& Zeković, Z.. (2023). Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction. in Foods
MDPI AG., 12(4).
https://doi.org/10.3390/foods12040809
conv_1086

Đurović S, Pezo L, Gašić U, Gorjanović S, Pastor FT, Bazarnova J, Smyatskaya YA, Zeković Z. Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction. in Foods. 2023;12(4).
doi:10.3390/foods12040809
conv_1086 .

Đurović, Saša, Pezo, Lato, Gašić, Uroš, Gorjanović, Stanislava, Pastor, Ferenc T., Bazarnova, Julia, Smyatskaya, Yulia A., Zeković, Zoran, "Recovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extraction" in Foods, 12, no. 4 (2023),
https://doi.org/10.3390/foods12040809 .,
conv_1086 .

TY  - JOUR
AU  - Mitrevski, Jasmina
AU  - Pantelić, Nebojša D.
AU  - Dodevska, Margarita S.
AU  - Kojić, Jovana
AU  - Vulić, Jelena
AU  - Zlatanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Lalicić-Petronijević, Jovanka
AU  - Marjanović, Sonja
AU  - Antić, Vesna V.
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/999
AB  - The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 degrees C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.
PB  - MDPI AG
T2  - Foods
T1  - Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
IS  - 2
VL  - 12
DO  - 10.3390/foods12020322
UR  - conv_1073
ER  - 

@article{
author = "Mitrevski, Jasmina and Pantelić, Nebojša D. and Dodevska, Margarita S. and Kojić, Jovana and Vulić, Jelena and Zlatanović, Snežana and Gorjanović, Stanislava and Lalicić-Petronijević, Jovanka and Marjanović, Sonja and Antić, Vesna V.",
year = "2023",
abstract = "The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 degrees C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.",
publisher = "MDPI AG",
journal = "Foods",
title = "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits",
number = "2",
volume = "12",
doi = "10.3390/foods12020322",
url = "conv_1073"
}

Mitrevski, J., Pantelić, N. D., Dodevska, M. S., Kojić, J., Vulić, J., Zlatanović, S., Gorjanović, S., Lalicić-Petronijević, J., Marjanović, S.,& Antić, V. V.. (2023). Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods
MDPI AG., 12(2).
https://doi.org/10.3390/foods12020322
conv_1073

Mitrevski J, Pantelić ND, Dodevska MS, Kojić J, Vulić J, Zlatanović S, Gorjanović S, Lalicić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods. 2023;12(2).
doi:10.3390/foods12020322
conv_1073 .

Mitrevski, Jasmina, Pantelić, Nebojša D., Dodevska, Margarita S., Kojić, Jovana, Vulić, Jelena, Zlatanović, Snežana, Gorjanović, Stanislava, Lalicić-Petronijević, Jovanka, Marjanović, Sonja, Antić, Vesna V., "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits" in Foods, 12, no. 2 (2023),
https://doi.org/10.3390/foods12020322 .,
conv_1073 .

TY  - CONF
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc
AU  - Micić, Darko
AU  - Zlatanović, Snežana
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1015
PB  - Society of Physical Chemists of Serbia
C3  - 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
T1  - Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification
EP  - 552
SP  - 549
VL  - II
ER  - 

@conference{
author = "Gorjanović, Stanislava and Pastor, Ferenc and Micić, Darko and Zlatanović, Snežana",
year = "2022",
publisher = "Society of Physical Chemists of Serbia",
journal = "16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II",
title = "Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification",
pages = "552-549",
volume = "II"
}

Gorjanović, S., Pastor, F., Micić, D.,& Zlatanović, S.. (2022). Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
Society of Physical Chemists of Serbia., II, 549-552.

Gorjanović S, Pastor F, Micić D, Zlatanović S. Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II. 2022;II:549-552..

Gorjanović, Stanislava, Pastor, Ferenc, Micić, Darko, Zlatanović, Snežana, "Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification" in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II, II (2022):549-552.

TY  - CONF
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Mihal, Đuriš
AU  - Ostojić, Sanja
AU  - Pastor, Ferenc
AU  - Jovanović, Marina
AU  - Gorjanović, Stanislava
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1014
PB  - Society of Physical Chemists of Serbia
C3  - 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
T1  - Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation
EP  - 544
SP  - 541
VL  - II
ER  - 

@conference{
author = "Zlatanović, Snežana and Micić, Darko and Mihal, Đuriš and Ostojić, Sanja and Pastor, Ferenc and Jovanović, Marina and Gorjanović, Stanislava",
year = "2022",
publisher = "Society of Physical Chemists of Serbia",
journal = "16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II",
title = "Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation",
pages = "544-541",
volume = "II"
}

Zlatanović, S., Micić, D., Mihal, Đ., Ostojić, S., Pastor, F., Jovanović, M.,& Gorjanović, S.. (2022). Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
Society of Physical Chemists of Serbia., II, 541-544.

Zlatanović S, Micić D, Mihal Đ, Ostojić S, Pastor F, Jovanović M, Gorjanović S. Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II. 2022;II:541-544..

Zlatanović, Snežana, Micić, Darko, Mihal, Đuriš, Ostojić, Sanja, Pastor, Ferenc, Jovanović, Marina, Gorjanović, Stanislava, "Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation" in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II, II (2022):541-544.

TY  - JOUR
AU  - Jovanović, Marina
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Bacić, Dragan
AU  - Mitić-Ćulafić, Dragana
AU  - Duris, Mihal
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/848
AB  - Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.
PB  - MDPI AG
T2  - Foods
T1  - Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
IS  - 8
VL  - 10
DO  - 10.3390/foods10081696
UR  - conv_949
ER  - 

@article{
author = "Jovanović, Marina and Zlatanović, Snežana and Micić, Darko and Bacić, Dragan and Mitić-Ćulafić, Dragana and Duris, Mihal and Gorjanović, Stanislava",
year = "2021",
abstract = "Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.",
publisher = "MDPI AG",
journal = "Foods",
title = "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria",
number = "8",
volume = "10",
doi = "10.3390/foods10081696",
url = "conv_949"
}

Jovanović, M., Zlatanović, S., Micić, D., Bacić, D., Mitić-Ćulafić, D., Duris, M.,& Gorjanović, S.. (2021). Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods
MDPI AG., 10(8).
https://doi.org/10.3390/foods10081696
conv_949

Jovanović M, Zlatanović S, Micić D, Bacić D, Mitić-Ćulafić D, Duris M, Gorjanović S. Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods. 2021;10(8).
doi:10.3390/foods10081696
conv_949 .

Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Duris, Mihal, Gorjanović, Stanislava, "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria" in Foods, 10, no. 8 (2021),
https://doi.org/10.3390/foods10081696 .,
conv_949 .

TY  - JOUR
AU  - Lugonja, N.
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Marinković, V.
AU  - Milicić, B.
AU  - Vrvić, Miroslav
AU  - Spasić, S.
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/831
AB  - Antioxidants present in infant food contribute to its nutritive value and provide protection from oxidative damage. Here, a direct current polarographic method, based on a decrease of anodic current from the hydroxoperhydroxo-mercury(II) complex (HPMC) formed at a mercury dropping electrode at its potential of dissolution, was used to determine the total antioxidant capacity (TAC) of infant formulas, human milk collected from mothers of full-term and preterm infants, human milk supplemented with fortifier, and cow milk. TAC of milk samples and infant formula correlated with protein content measured by the Bradford method (Pearson correlation coefficient 0.605, p LT 0.001), while TAC of human milk correlated with content of free thiol groups measured by the Ellman method (0.779, p LT 0.001). The results obtained showed that, in contrast to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, HPMC enables specific insight into the quality of infant milk food which reflects the amounts of free thiol groups and protein content. The significant contribution of milk proteins and the most prevalent amino acids, particularly cysteine, arginine, and phenylalanine, to TAC was shown. Thus, the HPMC method might be useful in monitoring the quality of infant formulas and human milk for preterm infants before and after supplementation with fortifier.
PB  - Springer Link
T2  - Food Analytical Methods
T1  - Antioxidant Capacity and Quality of Human Milk and Infant Formula Determined by Direct Current Polarography
EP  - 1994
IS  - 10
SP  - 1987
VL  - 14
DO  - 10.1007/s12161-021-02030-3
UR  - conv_923
ER  - 

@article{
author = "Lugonja, N. and Gorjanović, Stanislava and Pastor, Ferenc T. and Marinković, V. and Milicić, B. and Vrvić, Miroslav and Spasić, S.",
year = "2021",
abstract = "Antioxidants present in infant food contribute to its nutritive value and provide protection from oxidative damage. Here, a direct current polarographic method, based on a decrease of anodic current from the hydroxoperhydroxo-mercury(II) complex (HPMC) formed at a mercury dropping electrode at its potential of dissolution, was used to determine the total antioxidant capacity (TAC) of infant formulas, human milk collected from mothers of full-term and preterm infants, human milk supplemented with fortifier, and cow milk. TAC of milk samples and infant formula correlated with protein content measured by the Bradford method (Pearson correlation coefficient 0.605, p LT 0.001), while TAC of human milk correlated with content of free thiol groups measured by the Ellman method (0.779, p LT 0.001). The results obtained showed that, in contrast to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, HPMC enables specific insight into the quality of infant milk food which reflects the amounts of free thiol groups and protein content. The significant contribution of milk proteins and the most prevalent amino acids, particularly cysteine, arginine, and phenylalanine, to TAC was shown. Thus, the HPMC method might be useful in monitoring the quality of infant formulas and human milk for preterm infants before and after supplementation with fortifier.",
publisher = "Springer Link",
journal = "Food Analytical Methods",
title = "Antioxidant Capacity and Quality of Human Milk and Infant Formula Determined by Direct Current Polarography",
pages = "1994-1987",
number = "10",
volume = "14",
doi = "10.1007/s12161-021-02030-3",
url = "conv_923"
}

Lugonja, N., Gorjanović, S., Pastor, F. T., Marinković, V., Milicić, B., Vrvić, M.,& Spasić, S.. (2021). Antioxidant Capacity and Quality of Human Milk and Infant Formula Determined by Direct Current Polarography. in Food Analytical Methods
Springer Link., 14(10), 1987-1994.
https://doi.org/10.1007/s12161-021-02030-3
conv_923

Lugonja N, Gorjanović S, Pastor FT, Marinković V, Milicić B, Vrvić M, Spasić S. Antioxidant Capacity and Quality of Human Milk and Infant Formula Determined by Direct Current Polarography. in Food Analytical Methods. 2021;14(10):1987-1994.
doi:10.1007/s12161-021-02030-3
conv_923 .

Lugonja, N., Gorjanović, Stanislava, Pastor, Ferenc T., Marinković, V., Milicić, B., Vrvić, Miroslav, Spasić, S., "Antioxidant Capacity and Quality of Human Milk and Infant Formula Determined by Direct Current Polarography" in Food Analytical Methods, 14, no. 10 (2021):1987-1994,
https://doi.org/10.1007/s12161-021-02030-3 .,
conv_923 .

TY  - JOUR
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Đurović, Saša
AU  - Veljović, Sonja
AU  - Gorjanović, Stanislava
AU  - Sredojević, Milica
AU  - Vukosavljević, Predrag
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/837
AB  - In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
EP  - 2169
IS  - 6
SP  - 2160
VL  - 58
DO  - 10.1007/s13197-020-04726-6
UR  - conv_873
ER  - 

@article{
author = "Petrović, Marija and Pastor, Ferenc T. and Đurović, Saša and Veljović, Sonja and Gorjanović, Stanislava and Sredojević, Milica and Vukosavljević, Predrag",
year = "2021",
abstract = "In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach",
pages = "2169-2160",
number = "6",
volume = "58",
doi = "10.1007/s13197-020-04726-6",
url = "conv_873"
}

Petrović, M., Pastor, F. T., Đurović, S., Veljović, S., Gorjanović, S., Sredojević, M.,& Vukosavljević, P.. (2021). Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 58(6), 2160-2169.
https://doi.org/10.1007/s13197-020-04726-6
conv_873

Petrović M, Pastor FT, Đurović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević P. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore. 2021;58(6):2160-2169.
doi:10.1007/s13197-020-04726-6
conv_873 .

Petrović, Marija, Pastor, Ferenc T., Đurović, Saša, Veljović, Sonja, Gorjanović, Stanislava, Sredojević, Milica, Vukosavljević, Predrag, "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach" in Journal of Food Science and Technology-Mysore, 58, no. 6 (2021):2160-2169,
https://doi.org/10.1007/s13197-020-04726-6 .,
conv_873 .

TY  - JOUR
AU  - Karaman, Maja
AU  - Tesanović, Kristina
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Simonović, Mladen
AU  - Glumac, Miodrag
AU  - Pejin, Boris
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/852
AB  - This study was focused on in vitro screening of the total antioxidant activity of the selected extracts of the mushroom Coprinus comatus and quinic acid, one of their antidiabetic ingredients, by an uncommon electrochemical assay. Indeed, direct current (DC) polarographic HydroxoPerhydroxo Mercury(II) Complex (HPMC) assay based on decrease of anodic limiting current originating from HPMC formation in alkaline solutions of hydrogen peroxide at potential of mercury dissolution, observed upon gradual addition of antioxidants, was applied herein for the estimation of the natural products' antioxidativity. Quinic acid was found to exhibit most promising antioxidant potential (4.0 +/- 0.2%mu L-1) being approximate to 2-fold more active than the screened C. comatus extract samples. Actually, such a finding puts some light on the antioxidativity of cyclic polyols, well understimated class of organic compounds, compared to aromatic (poly)phenolics. As a low cost, easy-to handle and accurate this polarographic assay may be thoroughly recommended for much broader use.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus Comatus extracts and quinic acid, their antidiabetic ingredient
EP  - 1716
IS  - 10
SP  - 1711
VL  - 35
DO  - 10.1080/14786419.2019.1628753
UR  - conv_784
ER  - 

@article{
author = "Karaman, Maja and Tesanović, Kristina and Gorjanović, Stanislava and Pastor, Ferenc T. and Simonović, Mladen and Glumac, Miodrag and Pejin, Boris",
year = "2021",
abstract = "This study was focused on in vitro screening of the total antioxidant activity of the selected extracts of the mushroom Coprinus comatus and quinic acid, one of their antidiabetic ingredients, by an uncommon electrochemical assay. Indeed, direct current (DC) polarographic HydroxoPerhydroxo Mercury(II) Complex (HPMC) assay based on decrease of anodic limiting current originating from HPMC formation in alkaline solutions of hydrogen peroxide at potential of mercury dissolution, observed upon gradual addition of antioxidants, was applied herein for the estimation of the natural products' antioxidativity. Quinic acid was found to exhibit most promising antioxidant potential (4.0 +/- 0.2%mu L-1) being approximate to 2-fold more active than the screened C. comatus extract samples. Actually, such a finding puts some light on the antioxidativity of cyclic polyols, well understimated class of organic compounds, compared to aromatic (poly)phenolics. As a low cost, easy-to handle and accurate this polarographic assay may be thoroughly recommended for much broader use.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus Comatus extracts and quinic acid, their antidiabetic ingredient",
pages = "1716-1711",
number = "10",
volume = "35",
doi = "10.1080/14786419.2019.1628753",
url = "conv_784"
}

Karaman, M., Tesanović, K., Gorjanović, S., Pastor, F. T., Simonović, M., Glumac, M.,& Pejin, B.. (2021). Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus Comatus extracts and quinic acid, their antidiabetic ingredient. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 35(10), 1711-1716.
https://doi.org/10.1080/14786419.2019.1628753
conv_784

Karaman M, Tesanović K, Gorjanović S, Pastor FT, Simonović M, Glumac M, Pejin B. Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus Comatus extracts and quinic acid, their antidiabetic ingredient. in Natural Product Research. 2021;35(10):1711-1716.
doi:10.1080/14786419.2019.1628753
conv_784 .

Karaman, Maja, Tesanović, Kristina, Gorjanović, Stanislava, Pastor, Ferenc T., Simonović, Mladen, Glumac, Miodrag, Pejin, Boris, "Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus Comatus extracts and quinic acid, their antidiabetic ingredient" in Natural Product Research, 35, no. 10 (2021):1711-1716,
https://doi.org/10.1080/14786419.2019.1628753 .,
conv_784 .

TY  - JOUR
AU  - Petrović, Marija
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Zlatanović, Snežana
AU  - Tosti, Tomislav
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/833
AB  - Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatography-diode array detection-tandem mass spectrometry (HPLC-DAD-MS/MS), respectively. Storability was preliminarily evaluated based on monitoring of total phenolic concentration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 degrees C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur production. The applied approach represents a contribution to the circular economy in juice production.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage
EP  - 294
IS  - 3
SP  - 282
VL  - 59
DO  - 10.17113/ftb.59.03.21.6759
UR  - conv_954
ER  - 

@article{
author = "Petrović, Marija and Veljović, Sonja and Tomić, Nikola and Zlatanović, Snežana and Tosti, Tomislav and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2021",
abstract = "Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatography-diode array detection-tandem mass spectrometry (HPLC-DAD-MS/MS), respectively. Storability was preliminarily evaluated based on monitoring of total phenolic concentration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 degrees C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur production. The applied approach represents a contribution to the circular economy in juice production.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage",
pages = "294-282",
number = "3",
volume = "59",
doi = "10.17113/ftb.59.03.21.6759",
url = "conv_954"
}

Petrović, M., Veljović, S., Tomić, N., Zlatanović, S., Tosti, T., Vukosavljević, P.,& Gorjanović, S.. (2021). Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. in Food Technology and Biotechnology
University of Zagreb., 59(3), 282-294.
https://doi.org/10.17113/ftb.59.03.21.6759
conv_954

Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. in Food Technology and Biotechnology. 2021;59(3):282-294.
doi:10.17113/ftb.59.03.21.6759
conv_954 .

Petrović, Marija, Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag, Gorjanović, Stanislava, "Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage" in Food Technology and Biotechnology, 59, no. 3 (2021):282-294,
https://doi.org/10.17113/ftb.59.03.21.6759 .,
conv_954 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Micić, Darko
AU  - Pastor, Ferenc T.
AU  - Tosti, Tomislav
AU  - Kalusević, Ana
AU  - Ristić, Slavica
AU  - Zlatanović, Snežana
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/722
AB  - Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T  LT = 55 degrees C), grinding (300 mu m)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC-DAD-MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2-6.4 g/kg), dietary fibres (35-45 g/100 g), TPC (4.6-8.1 mg GAE/g), TFC (18.6-34.6 mg QE/g), high water and oil holding capacity (4.7-6.4 and 1.3-1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.
PB  - MDPI AG
T2  - Antioxidants
T1  - Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects
IS  - 5
VL  - 9
DO  - 10.3390/antiox9050413
UR  - conv_850
ER  - 

@article{
author = "Gorjanović, Stanislava and Micić, Darko and Pastor, Ferenc T. and Tosti, Tomislav and Kalusević, Ana and Ristić, Slavica and Zlatanović, Snežana",
year = "2020",
abstract = "Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T  LT = 55 degrees C), grinding (300 mu m)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC-DAD-MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2-6.4 g/kg), dietary fibres (35-45 g/100 g), TPC (4.6-8.1 mg GAE/g), TFC (18.6-34.6 mg QE/g), high water and oil holding capacity (4.7-6.4 and 1.3-1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.",
publisher = "MDPI AG",
journal = "Antioxidants",
title = "Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects",
number = "5",
volume = "9",
doi = "10.3390/antiox9050413",
url = "conv_850"
}

Gorjanović, S., Micić, D., Pastor, F. T., Tosti, T., Kalusević, A., Ristić, S.,& Zlatanović, S.. (2020). Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects. in Antioxidants
MDPI AG., 9(5).
https://doi.org/10.3390/antiox9050413
conv_850

Gorjanović S, Micić D, Pastor FT, Tosti T, Kalusević A, Ristić S, Zlatanović S. Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects. in Antioxidants. 2020;9(5).
doi:10.3390/antiox9050413
conv_850 .

Gorjanović, Stanislava, Micić, Darko, Pastor, Ferenc T., Tosti, Tomislav, Kalusević, Ana, Ristić, Slavica, Zlatanović, Snežana, "Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects" in Antioxidants, 9, no. 5 (2020),
https://doi.org/10.3390/antiox9050413 .,
conv_850 .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Petrović, Marija
AU  - Miocinović, Jelena
AU  - Zlatanović, Snežana
AU  - Lalicic Petronijević, Jovanka
AU  - Mitić-Ćulafić, Dragana
AU  - Gorjanović, Stanislava
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/726
AB  - To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
PB  - MDPI AG
T2  - Foods
T1  - Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
IS  - 6
VL  - 9
DO  - 10.3390/foods9060763
UR  - conv_855
ER  - 

@article{
author = "Jovanović, Marina and Petrović, Marija and Miocinović, Jelena and Zlatanović, Snežana and Lalicic Petronijević, Jovanka and Mitić-Ćulafić, Dragana and Gorjanović, Stanislava",
year = "2020",
abstract = "To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.",
publisher = "MDPI AG",
journal = "Foods",
title = "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour",
number = "6",
volume = "9",
doi = "10.3390/foods9060763",
url = "conv_855"
}

Jovanović, M., Petrović, M., Miocinović, J., Zlatanović, S., Lalicic Petronijević, J., Mitić-Ćulafić, D.,& Gorjanović, S.. (2020). Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods
MDPI AG., 9(6).
https://doi.org/10.3390/foods9060763
conv_855

Jovanović M, Petrović M, Miocinović J, Zlatanović S, Lalicic Petronijević J, Mitić-Ćulafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods. 2020;9(6).
doi:10.3390/foods9060763
conv_855 .

Jovanović, Marina, Petrović, Marija, Miocinović, Jelena, Zlatanović, Snežana, Lalicic Petronijević, Jovanka, Mitić-Ćulafić, Dragana, Gorjanović, Stanislava, "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour" in Foods, 9, no. 6 (2020),
https://doi.org/10.3390/foods9060763 .,
conv_855 .

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  - https://riofh.iofh.bg.ac.rs/handle/123456789/761
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
UR  - conv_842
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",
url = "conv_842"
}

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
conv_842

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
conv_842 .

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 .,
conv_842 .

TY  - JOUR
AU  - Pastor, Ferenc T.
AU  - Segan, Dejan M.
AU  - Gorjanović, Stanislava
AU  - Kalusević, Ana
AU  - Sužnjević, Desanka
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/754
AB  - Numerous methods have been developed for determination of antioxidant (AO) activity in vitro, but only several spectrophotometrical assays are frequently applied. Among them, probably the most simple is FRAP assay, based on the reduction of Fe(III) to Fe(II) by antioxidants. In this work the applicability of that reaction for the development of electrochemical method for AO activity determination was examined. The two common electrochemical techniques: direct current polarography and cyclic voltammetry on platinum working electrode were used. The developed fast, simple and without a need for the calibration against standard (such as Trolox or gallic acid) electrochemical methods were applied to determination of the AO activity of ten natural antioxidants. The AO activities determined by two developed methods and three frequently applied spectrophotometric assays (ABTS, DPPH and FRAP) correlated well. All the obtained correlation coefficients (R) were above 0.9. The cyclic voltammetric method fulfills green chemistry principles.
T2  - Microchemical Journal
T1  - Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction
VL  - 155
DO  - 10.1016/j.microc.2020.104721
UR  - conv_840
ER  - 

@article{
author = "Pastor, Ferenc T. and Segan, Dejan M. and Gorjanović, Stanislava and Kalusević, Ana and Sužnjević, Desanka",
year = "2020",
abstract = "Numerous methods have been developed for determination of antioxidant (AO) activity in vitro, but only several spectrophotometrical assays are frequently applied. Among them, probably the most simple is FRAP assay, based on the reduction of Fe(III) to Fe(II) by antioxidants. In this work the applicability of that reaction for the development of electrochemical method for AO activity determination was examined. The two common electrochemical techniques: direct current polarography and cyclic voltammetry on platinum working electrode were used. The developed fast, simple and without a need for the calibration against standard (such as Trolox or gallic acid) electrochemical methods were applied to determination of the AO activity of ten natural antioxidants. The AO activities determined by two developed methods and three frequently applied spectrophotometric assays (ABTS, DPPH and FRAP) correlated well. All the obtained correlation coefficients (R) were above 0.9. The cyclic voltammetric method fulfills green chemistry principles.",
journal = "Microchemical Journal",
title = "Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction",
volume = "155",
doi = "10.1016/j.microc.2020.104721",
url = "conv_840"
}

Pastor, F. T., Segan, D. M., Gorjanović, S., Kalusević, A.,& Sužnjević, D.. (2020). Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction. in Microchemical Journal, 155.
https://doi.org/10.1016/j.microc.2020.104721
conv_840

Pastor FT, Segan DM, Gorjanović S, Kalusević A, Sužnjević D. Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction. in Microchemical Journal. 2020;155.
doi:10.1016/j.microc.2020.104721
conv_840 .

Pastor, Ferenc T., Segan, Dejan M., Gorjanović, Stanislava, Kalusević, Ana, Sužnjević, Desanka, "Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction" in Microchemical Journal, 155 (2020),
https://doi.org/10.1016/j.microc.2020.104721 .,
conv_840 .

TY  - JOUR
AU  - Stojicević, Aleksandra S.
AU  - Pastor, Ferenc T.
AU  - Gorjanović, Stanislava
AU  - Solevic Knudsen, Tatjana M.
AU  - Antić, Mališa
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/713
AB  - A direct current (DC) polarographic assay based on the decrease of anodic current of HydroxoPerhydroxoMercury (II) Complex (HPMC) formation in H2O2 solution in Clark Lubs (CL) buffer (pH 9.8) as working solution was previously applied to determine antioxidant (AO) capacity of water-soluble compounds. Here, the applicability of HPMC assay was extended into samples poorly soluble in water such as the essential oils and extracts of Lamiaceae and Apiaceae species obtained by ultrasound-assisted maceration (UAM) and Soxhlet extraction (SE) with 70 and 96% ethanol as well as individual compounds present. The influence of solvents miscible with water on HPMC anodic current was studied, and working solution was optimized. A modified HPMC method was applied to measure AO capacity of essential oils and extracts as well as compounds identified using gas chromatography-mass spectrometer (GC-MS) and gas chromatography with flame-ionization detection (GC-FID) (terpenoids and catechols) or known to be present (phenolic acids and flavonoids). A 1:1 mixture of CL buffer and ethanol was chosen as working solution. AO capacity of essential oils and extracts, established by modified HPMC assay, was in range of 1.2-2.0 and 9.2-38.4 (%/mL) while terpenoids and phenolics in range of 0.1-0.5 and 13.5-38.5 (%/mol), respectively. The superior AO capacity was ascribed to essential oils and extracts of Lamiaceae species and to extracts obtained with 70% ethanol. A higher AO capacity of extracts in comparison to essential oils was corroborated with a difference in phenolics and terpenoids capacity.
PB  - Wiley
T2  - Flavour and Fragrance Journal
T1  - Modification of DC polarographic antioxidant assay-Application to aromatic plants and their active principles
EP  - 226
IS  - 2
SP  - 219
VL  - 35
DO  - 10.1002/ffj.3555
UR  - conv_813
ER  - 

@article{
author = "Stojicević, Aleksandra S. and Pastor, Ferenc T. and Gorjanović, Stanislava and Solevic Knudsen, Tatjana M. and Antić, Mališa",
year = "2020",
abstract = "A direct current (DC) polarographic assay based on the decrease of anodic current of HydroxoPerhydroxoMercury (II) Complex (HPMC) formation in H2O2 solution in Clark Lubs (CL) buffer (pH 9.8) as working solution was previously applied to determine antioxidant (AO) capacity of water-soluble compounds. Here, the applicability of HPMC assay was extended into samples poorly soluble in water such as the essential oils and extracts of Lamiaceae and Apiaceae species obtained by ultrasound-assisted maceration (UAM) and Soxhlet extraction (SE) with 70 and 96% ethanol as well as individual compounds present. The influence of solvents miscible with water on HPMC anodic current was studied, and working solution was optimized. A modified HPMC method was applied to measure AO capacity of essential oils and extracts as well as compounds identified using gas chromatography-mass spectrometer (GC-MS) and gas chromatography with flame-ionization detection (GC-FID) (terpenoids and catechols) or known to be present (phenolic acids and flavonoids). A 1:1 mixture of CL buffer and ethanol was chosen as working solution. AO capacity of essential oils and extracts, established by modified HPMC assay, was in range of 1.2-2.0 and 9.2-38.4 (%/mL) while terpenoids and phenolics in range of 0.1-0.5 and 13.5-38.5 (%/mol), respectively. The superior AO capacity was ascribed to essential oils and extracts of Lamiaceae species and to extracts obtained with 70% ethanol. A higher AO capacity of extracts in comparison to essential oils was corroborated with a difference in phenolics and terpenoids capacity.",
publisher = "Wiley",
journal = "Flavour and Fragrance Journal",
title = "Modification of DC polarographic antioxidant assay-Application to aromatic plants and their active principles",
pages = "226-219",
number = "2",
volume = "35",
doi = "10.1002/ffj.3555",
url = "conv_813"
}

Stojicević, A. S., Pastor, F. T., Gorjanović, S., Solevic Knudsen, T. M.,& Antić, M.. (2020). Modification of DC polarographic antioxidant assay-Application to aromatic plants and their active principles. in Flavour and Fragrance Journal
Wiley., 35(2), 219-226.
https://doi.org/10.1002/ffj.3555
conv_813

Stojicević AS, Pastor FT, Gorjanović S, Solevic Knudsen TM, Antić M. Modification of DC polarographic antioxidant assay-Application to aromatic plants and their active principles. in Flavour and Fragrance Journal. 2020;35(2):219-226.
doi:10.1002/ffj.3555
conv_813 .

Stojicević, Aleksandra S., Pastor, Ferenc T., Gorjanović, Stanislava, Solevic Knudsen, Tatjana M., Antić, Mališa, "Modification of DC polarographic antioxidant assay-Application to aromatic plants and their active principles" in Flavour and Fragrance Journal, 35, no. 2 (2020):219-226,
https://doi.org/10.1002/ffj.3555 .,
conv_813 .

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  - https://riofh.iofh.bg.ac.rs/handle/123456789/686
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
UR  - conv_765
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",
url = "conv_765"
}

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
conv_765

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
conv_765 .

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 .,
conv_765 .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalusević, Ana
AU  - Micić, Darko
AU  - Lalicić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/645
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 AG
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
UR  - conv_818
ER  - 

@article{
author = "Zlatanović, Snežana and Kalusević, Ana and Micić, Darko and Lalicić-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 AG",
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",
url = "conv_818"
}

Zlatanović, S., Kalusević, A., Micić, D., Lalicić-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 AG., 8(11).
https://doi.org/10.3390/foods8110561
conv_818

Zlatanović S, Kalusević A, Micić D, Lalicić-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
conv_818 .

Zlatanović, Snežana, Kalusević, Ana, Micić, Darko, Lalicić-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 .,
conv_818 .

TY  - JOUR
AU  - Petrović, Marija
AU  - Vukosavljević, Predrag
AU  - Đurović, Saša
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/665
AB  - Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l).
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
EP  - 4473
IS  - 10
SP  - 4465
VL  - 56
DO  - 10.1007/s13197-019-03949-6
UR  - conv_803
ER  - 

@article{
author = "Petrović, Marija and Vukosavljević, Predrag and Đurović, Saša and Antić, Mališa and Gorjanović, Stanislava",
year = "2019",
abstract = "Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l).",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations",
pages = "4473-4465",
number = "10",
volume = "56",
doi = "10.1007/s13197-019-03949-6",
url = "conv_803"
}

Petrović, M., Vukosavljević, P., Đurović, S., Antić, M.,& Gorjanović, S.. (2019). New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 56(10), 4465-4473.
https://doi.org/10.1007/s13197-019-03949-6
conv_803

Petrović M, Vukosavljević P, Đurović S, Antić M, Gorjanović S. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. in Journal of Food Science and Technology-Mysore. 2019;56(10):4465-4473.
doi:10.1007/s13197-019-03949-6
conv_803 .

Petrović, Marija, Vukosavljević, Predrag, Đurović, Saša, Antić, Mališa, Gorjanović, Stanislava, "New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations" in Journal of Food Science and Technology-Mysore, 56, no. 10 (2019):4465-4473,
https://doi.org/10.1007/s13197-019-03949-6 .,
conv_803 .

TY  - JOUR
AU  - Knežević, Violeta
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Nićetin, Milica
AU  - Gorjanović, Stanislava
AU  - Šuput, Danijela
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/683
AB  - Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses - SBM and ternary aqueous solution - TAS), at temperatures of 20, 35 and 50 degrees C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (ii) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 degrees C.
PB  - Budapest University of Technology
T2  - Periodica Polytechnica-Chemical Engineering
T1  - Antioxidant Capacity of Nettle Leaves During Osmotic Treatment
EP  - 498
IS  - 3
SP  - 491
VL  - 63
DO  - 10.3311/PPch.12688
UR  - conv_775
ER  - 

@article{
author = "Knežević, Violeta and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Nićetin, Milica and Gorjanović, Stanislava and Šuput, Danijela",
year = "2019",
abstract = "Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses - SBM and ternary aqueous solution - TAS), at temperatures of 20, 35 and 50 degrees C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (ii) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 degrees C.",
publisher = "Budapest University of Technology",
journal = "Periodica Polytechnica-Chemical Engineering",
title = "Antioxidant Capacity of Nettle Leaves During Osmotic Treatment",
pages = "498-491",
number = "3",
volume = "63",
doi = "10.3311/PPch.12688",
url = "conv_775"
}

Knežević, V., Pezo, L., Lončar, B., Filipović, V., Nićetin, M., Gorjanović, S.,& Šuput, D.. (2019). Antioxidant Capacity of Nettle Leaves During Osmotic Treatment. in Periodica Polytechnica-Chemical Engineering
Budapest University of Technology., 63(3), 491-498.
https://doi.org/10.3311/PPch.12688
conv_775

Knežević V, Pezo L, Lončar B, Filipović V, Nićetin M, Gorjanović S, Šuput D. Antioxidant Capacity of Nettle Leaves During Osmotic Treatment. in Periodica Polytechnica-Chemical Engineering. 2019;63(3):491-498.
doi:10.3311/PPch.12688
conv_775 .

Knežević, Violeta, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Nićetin, Milica, Gorjanović, Stanislava, Šuput, Danijela, "Antioxidant Capacity of Nettle Leaves During Osmotic Treatment" in Periodica Polytechnica-Chemical Engineering, 63, no. 3 (2019):491-498,
https://doi.org/10.3311/PPch.12688 .,
conv_775 .

TY  - JOUR
AU  - Janjusević, Ljiljana
AU  - Pejin, Boris
AU  - Kaisarević, Sonja
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Tesanović, Kristina
AU  - Karaman, Maja
PY  - 2018
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/602
AB  - This study aimed to estimate antiradical, antioxidant (AO) and cytotoxic activities of the fungus Trametes versicolor ethanol fruiting body extract. The extract was found to effectively scavenge both O-2(center dot-) and NO center dot (29.62 and 52.48g/mL, respectively). It also showed a good AO activity in the polarographic HPMC assay (950%/mL). p-Hydroxybenzoic acid may be one of the responsible compounds for the afore-mentioned activities. The same extract also exhibited a concentration-dependent cytotoxicity against MCF-7 and HepG2 tumour cell lines reaching IC50 values of 123.51 and 134.29g/mL, respectively with no cytotoxic activity against normal MRC-5 cells. Gentisic, syringic and protocatechuic acids may be among the bioactive principles for the observed cytotoxicity. Taken all together, T. versicolor ethanol extract can be considered as a promising candidate for development of health promoting food supplement. [GRAPHICS] .
PB  - Taylor & Francis Ltd, Abingdon
T2  - Natural Product Research
T1  - Trametes versicolor ethanol extract, a promising candidate for health-promoting food supplement
EP  - 967
IS  - 8
SP  - 963
VL  - 32
DO  - 10.1080/14786419.2017.1366484
UR  - conv_706
ER  - 

@article{
author = "Janjusević, Ljiljana and Pejin, Boris and Kaisarević, Sonja and Gorjanović, Stanislava and Pastor, Ferenc T. and Tesanović, Kristina and Karaman, Maja",
year = "2018",
abstract = "This study aimed to estimate antiradical, antioxidant (AO) and cytotoxic activities of the fungus Trametes versicolor ethanol fruiting body extract. The extract was found to effectively scavenge both O-2(center dot-) and NO center dot (29.62 and 52.48g/mL, respectively). It also showed a good AO activity in the polarographic HPMC assay (950%/mL). p-Hydroxybenzoic acid may be one of the responsible compounds for the afore-mentioned activities. The same extract also exhibited a concentration-dependent cytotoxicity against MCF-7 and HepG2 tumour cell lines reaching IC50 values of 123.51 and 134.29g/mL, respectively with no cytotoxic activity against normal MRC-5 cells. Gentisic, syringic and protocatechuic acids may be among the bioactive principles for the observed cytotoxicity. Taken all together, T. versicolor ethanol extract can be considered as a promising candidate for development of health promoting food supplement. [GRAPHICS] .",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Natural Product Research",
title = "Trametes versicolor ethanol extract, a promising candidate for health-promoting food supplement",
pages = "967-963",
number = "8",
volume = "32",
doi = "10.1080/14786419.2017.1366484",
url = "conv_706"
}

Janjusević, L., Pejin, B., Kaisarević, S., Gorjanović, S., Pastor, F. T., Tesanović, K.,& Karaman, M.. (2018). Trametes versicolor ethanol extract, a promising candidate for health-promoting food supplement. in Natural Product Research
Taylor & Francis Ltd, Abingdon., 32(8), 963-967.
https://doi.org/10.1080/14786419.2017.1366484
conv_706

Janjusević L, Pejin B, Kaisarević S, Gorjanović S, Pastor FT, Tesanović K, Karaman M. Trametes versicolor ethanol extract, a promising candidate for health-promoting food supplement. in Natural Product Research. 2018;32(8):963-967.
doi:10.1080/14786419.2017.1366484
conv_706 .

Janjusević, Ljiljana, Pejin, Boris, Kaisarević, Sonja, Gorjanović, Stanislava, Pastor, Ferenc T., Tesanović, Kristina, Karaman, Maja, "Trametes versicolor ethanol extract, a promising candidate for health-promoting food supplement" in Natural Product Research, 32, no. 8 (2018):963-967,
https://doi.org/10.1080/14786419.2017.1366484 .,
conv_706 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Komes, Drazenka
AU  - Lalicić-Petronijević, Jovanka
AU  - Pastor, Ferenc T.
AU  - Belscak-Cvitanović, Ana
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Sužnjević, Desanka
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/563
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
UR  - conv_669
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Drazenka and Lalicić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Sužnjević, Desanka",
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",
url = "conv_669"
}

Gorjanović, S., Komes, D., Lalicić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Sužnjević, D.. (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
conv_669

Gorjanović S, Komes D, Lalicić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Sužnjević D. 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
conv_669 .

Gorjanović, Stanislava, Komes, Drazenka, Lalicić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Sužnjević, Desanka, "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 .,
conv_669 .

TY  - JOUR
AU  - Sužnjević, Desanka
AU  - Pastor, Ferenc T.
AU  - Gorjanović, Stanislava
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/520
AB  - Anodic stripping voltammetry (ASV) with rotating glassy carbon electrode (RGCE) and microfiber carbon electrode (mu FCE), both filmed with mercury, were used to determine copper content in wine. Influence of phenolics on in situ mercury film formation was studied. Wine and quercetin were added gradually into solution of Hg(II) in acetic acid-sodium acetate buffer (pH = 4.60). Reduction of Hg(II) was observed in both cases. In situ filmed electrode was found unsuitable. Results obtained using ex situ filmed RGCE and mu FCE were found in good agreement with ASV using hanging mercury drop electrode. Thus, ASV with ex situ mercury filmed electrodes can be recommended for accurate quantification of copper in complex samples containing phenolics, without any special pretreatments.
PB  - Croatian Chemical Society
T2  - Croatica Chemica Acta
T1  - Determination of Copper in Wine by Anodic Stripping Voltammetry with Rotating Glassy Carbon and Microfiber Carbon Electrode
EP  - 357
IS  - 2
SP  - 353
VL  - 90
DO  - 10.5562/cca3178
UR  - conv_332
ER  - 

@article{
author = "Sužnjević, Desanka and Pastor, Ferenc T. and Gorjanović, Stanislava",
year = "2017",
abstract = "Anodic stripping voltammetry (ASV) with rotating glassy carbon electrode (RGCE) and microfiber carbon electrode (mu FCE), both filmed with mercury, were used to determine copper content in wine. Influence of phenolics on in situ mercury film formation was studied. Wine and quercetin were added gradually into solution of Hg(II) in acetic acid-sodium acetate buffer (pH = 4.60). Reduction of Hg(II) was observed in both cases. In situ filmed electrode was found unsuitable. Results obtained using ex situ filmed RGCE and mu FCE were found in good agreement with ASV using hanging mercury drop electrode. Thus, ASV with ex situ mercury filmed electrodes can be recommended for accurate quantification of copper in complex samples containing phenolics, without any special pretreatments.",
publisher = "Croatian Chemical Society",
journal = "Croatica Chemica Acta",
title = "Determination of Copper in Wine by Anodic Stripping Voltammetry with Rotating Glassy Carbon and Microfiber Carbon Electrode",
pages = "357-353",
number = "2",
volume = "90",
doi = "10.5562/cca3178",
url = "conv_332"
}

Sužnjević, D., Pastor, F. T.,& Gorjanović, S.. (2017). Determination of Copper in Wine by Anodic Stripping Voltammetry with Rotating Glassy Carbon and Microfiber Carbon Electrode. in Croatica Chemica Acta
Croatian Chemical Society., 90(2), 353-357.
https://doi.org/10.5562/cca3178
conv_332

Sužnjević D, Pastor FT, Gorjanović S. Determination of Copper in Wine by Anodic Stripping Voltammetry with Rotating Glassy Carbon and Microfiber Carbon Electrode. in Croatica Chemica Acta. 2017;90(2):353-357.
doi:10.5562/cca3178
conv_332 .

Sužnjević, Desanka, Pastor, Ferenc T., Gorjanović, Stanislava, "Determination of Copper in Wine by Anodic Stripping Voltammetry with Rotating Glassy Carbon and Microfiber Carbon Electrode" in Croatica Chemica Acta, 90, no. 2 (2017):353-357,
https://doi.org/10.5562/cca3178 .,
conv_332 .

TY  - JOUR
AU  - Zeković, Zoran
AU  - Cvetanović, Aleksandra
AU  - Svarc-Gajić, Jaroslava
AU  - Gorjanović, Stanislava
AU  - Sužnjević, Desanka
AU  - Masković, Pavle
AU  - Savić, Sasa
AU  - Radojković, Marija
AU  - Đurović, Saša
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/510
AB  - Biologically active compounds were isolated from stinging nettle (Urtica dioica L.) leaves using non-conventional extraction techniques such as ultrasound-assisted (UAE), microwave-assisted (MAE) and subcritical water extraction (SCW). Based on the extraction efficiency of six various solvents determined preliminary, water was selected as appropriate solvent for further extraction. The highest total phenolics (463.59 mg CAE/g SN) and flavonoids (11.00 mg CE/g SN) contents, and antioxidant activity (DPPH radical scavenging (IC50 = 16.93 mu g/mL), reducing power (EC50 = 30.07 mu g/mL) and polarographic assays (HPMC = 243.2%/mL) were ascribed to SCW extract. Cytotoxic and antimicrobial assays also confirmed domination of SCW technique. Superior cytotoxic activity against Hep2c, RD and L2OB cell lines (13.42 mu g/mL, 9.69 mu g/mL and 7.52 mu g/mL, respectively) and potent antimicrobial activity extract against Staphylococcus aureus (MIC = 9.76 mu g/mL) were also observed. The highest number of individual phenolic compounds were found in MAE extract. Rutin was identified as the most dominant compound in UAE, MAE and SCW extracts (578.36 mu g/g, 722.83 mu g/g and 215.49 mu g/g, respectively), while sinapic acid as the most dominant phenolic acid (50.49 mu g/g, 63.12 mu g/g and 18.08 mu g/g, respectively).
T2  - Industrial Crops and Products
T1  - Chemical and biological screening of stinging nettle leaves extracts obtained by modern extraction techniques
EP  - 430
SP  - 423
VL  - 108
DO  - 10.1016/j.indcrop.2017.06.055
UR  - conv_686
ER  - 

@article{
author = "Zeković, Zoran and Cvetanović, Aleksandra and Svarc-Gajić, Jaroslava and Gorjanović, Stanislava and Sužnjević, Desanka and Masković, Pavle and Savić, Sasa and Radojković, Marija and Đurović, Saša",
year = "2017",
abstract = "Biologically active compounds were isolated from stinging nettle (Urtica dioica L.) leaves using non-conventional extraction techniques such as ultrasound-assisted (UAE), microwave-assisted (MAE) and subcritical water extraction (SCW). Based on the extraction efficiency of six various solvents determined preliminary, water was selected as appropriate solvent for further extraction. The highest total phenolics (463.59 mg CAE/g SN) and flavonoids (11.00 mg CE/g SN) contents, and antioxidant activity (DPPH radical scavenging (IC50 = 16.93 mu g/mL), reducing power (EC50 = 30.07 mu g/mL) and polarographic assays (HPMC = 243.2%/mL) were ascribed to SCW extract. Cytotoxic and antimicrobial assays also confirmed domination of SCW technique. Superior cytotoxic activity against Hep2c, RD and L2OB cell lines (13.42 mu g/mL, 9.69 mu g/mL and 7.52 mu g/mL, respectively) and potent antimicrobial activity extract against Staphylococcus aureus (MIC = 9.76 mu g/mL) were also observed. The highest number of individual phenolic compounds were found in MAE extract. Rutin was identified as the most dominant compound in UAE, MAE and SCW extracts (578.36 mu g/g, 722.83 mu g/g and 215.49 mu g/g, respectively), while sinapic acid as the most dominant phenolic acid (50.49 mu g/g, 63.12 mu g/g and 18.08 mu g/g, respectively).",
journal = "Industrial Crops and Products",
title = "Chemical and biological screening of stinging nettle leaves extracts obtained by modern extraction techniques",
pages = "430-423",
volume = "108",
doi = "10.1016/j.indcrop.2017.06.055",
url = "conv_686"
}

Zeković, Z., Cvetanović, A., Svarc-Gajić, J., Gorjanović, S., Sužnjević, D., Masković, P., Savić, S., Radojković, M.,& Đurović, S.. (2017). Chemical and biological screening of stinging nettle leaves extracts obtained by modern extraction techniques. in Industrial Crops and Products, 108, 423-430.
https://doi.org/10.1016/j.indcrop.2017.06.055
conv_686

Zeković Z, Cvetanović A, Svarc-Gajić J, Gorjanović S, Sužnjević D, Masković P, Savić S, Radojković M, Đurović S. Chemical and biological screening of stinging nettle leaves extracts obtained by modern extraction techniques. in Industrial Crops and Products. 2017;108:423-430.
doi:10.1016/j.indcrop.2017.06.055
conv_686 .

Zeković, Zoran, Cvetanović, Aleksandra, Svarc-Gajić, Jaroslava, Gorjanović, Stanislava, Sužnjević, Desanka, Masković, Pavle, Savić, Sasa, Radojković, Marija, Đurović, Saša, "Chemical and biological screening of stinging nettle leaves extracts obtained by modern extraction techniques" in Industrial Crops and Products, 108 (2017):423-430,
https://doi.org/10.1016/j.indcrop.2017.06.055 .,
conv_686 .

TY  - JOUR
AU  - Ilić, Dragan V.
AU  - Obradović-Đuričić, Kosovka
AU  - Medić, Vesna
AU  - Poštić, Srđan
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Radović, Katarina
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/469
AB  - Background: Free radicals (FR) occur in oral cavity where lot of food was transferred to through entire life under specific saliva conditions. Many enzymes, microorganism, alcohol beverages, nicotine and other harmful or indifferent substances when in contact to oral tissues might provoke oxidation process under specific condition creating FR's. The similar role might have various dental materials. Aim of the study was to record the level of antioxidant (AO) activity of several permanent (P) luting cements alone or combined with quercetin AO substance. Materials/Methods: P cements were Zn-phosphate, Zn-polycarboxilate, GIC and composite resin cement. They were prepared as original prescription and their variant by 1% weight addition of quercetin. AO activity of cements was measured by HPMC test evaluated by Student t test. Results: There were statistically significant differences among Zn-phosphate, Zn-polycarboxilate and resin dental cements (p > 0,05). GIC displayed significantly higher AO values (p  LT  0,01) versus other three cements. There were no difference in AO capacity between sample of original P cements and their corresponding quercetin variants (p > 0,05). Conclusions: Conventional GIC displayed the most powerful AO activity among P luting cements. Addition of 1% antioxidant quercetin did not improve AO capacity of investigated cements.
PB  - Udruženje stomatologa Balkana
T2  - Balkan Journal of Dental Medicine
T1  - Investigation of antioxidant capacity of several luting cements processes by HPMC method
EP  - 159
IS  - 3
SP  - 155
VL  - 20
DO  - 10.1515/bjdm-2016-0025
UR  - conv_143
ER  - 

@article{
author = "Ilić, Dragan V. and Obradović-Đuričić, Kosovka and Medić, Vesna and Poštić, Srđan and Gorjanović, Stanislava and Pastor, Ferenc T. and Radović, Katarina",
year = "2016",
abstract = "Background: Free radicals (FR) occur in oral cavity where lot of food was transferred to through entire life under specific saliva conditions. Many enzymes, microorganism, alcohol beverages, nicotine and other harmful or indifferent substances when in contact to oral tissues might provoke oxidation process under specific condition creating FR's. The similar role might have various dental materials. Aim of the study was to record the level of antioxidant (AO) activity of several permanent (P) luting cements alone or combined with quercetin AO substance. Materials/Methods: P cements were Zn-phosphate, Zn-polycarboxilate, GIC and composite resin cement. They were prepared as original prescription and their variant by 1% weight addition of quercetin. AO activity of cements was measured by HPMC test evaluated by Student t test. Results: There were statistically significant differences among Zn-phosphate, Zn-polycarboxilate and resin dental cements (p > 0,05). GIC displayed significantly higher AO values (p  LT  0,01) versus other three cements. There were no difference in AO capacity between sample of original P cements and their corresponding quercetin variants (p > 0,05). Conclusions: Conventional GIC displayed the most powerful AO activity among P luting cements. Addition of 1% antioxidant quercetin did not improve AO capacity of investigated cements.",
publisher = "Udruženje stomatologa Balkana",
journal = "Balkan Journal of Dental Medicine",
title = "Investigation of antioxidant capacity of several luting cements processes by HPMC method",
pages = "159-155",
number = "3",
volume = "20",
doi = "10.1515/bjdm-2016-0025",
url = "conv_143"
}

Ilić, D. V., Obradović-Đuričić, K., Medić, V., Poštić, S., Gorjanović, S., Pastor, F. T.,& Radović, K.. (2016). Investigation of antioxidant capacity of several luting cements processes by HPMC method. in Balkan Journal of Dental Medicine
Udruženje stomatologa Balkana., 20(3), 155-159.
https://doi.org/10.1515/bjdm-2016-0025
conv_143

Ilić DV, Obradović-Đuričić K, Medić V, Poštić S, Gorjanović S, Pastor FT, Radović K. Investigation of antioxidant capacity of several luting cements processes by HPMC method. in Balkan Journal of Dental Medicine. 2016;20(3):155-159.
doi:10.1515/bjdm-2016-0025
conv_143 .

Ilić, Dragan V., Obradović-Đuričić, Kosovka, Medić, Vesna, Poštić, Srđan, Gorjanović, Stanislava, Pastor, Ferenc T., Radović, Katarina, "Investigation of antioxidant capacity of several luting cements processes by HPMC method" in Balkan Journal of Dental Medicine, 20, no. 3 (2016):155-159,
https://doi.org/10.1515/bjdm-2016-0025 .,
conv_143 .

TY  - JOUR
AU  - Lalicić-Petronijević, Jovanka
AU  - Komes, Drazenka
AU  - Gorjanović, Stanislava
AU  - Belscak-Cvitanović, Ana
AU  - Pezo, Lato
AU  - Pastor, Ferenc T.
AU  - Ostojić, Sanja
AU  - Popov-Raljić, Jovanka
AU  - Sužnjević, Desanka
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/493
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
UR  - conv_1217
ER  - 

@article{
author = "Lalicić-Petronijević, Jovanka and Komes, Drazenka and Gorjanović, Stanislava and Belscak-Cvitanović, Ana and Pezo, Lato and Pastor, Ferenc T. and Ostojić, Sanja and Popov-Raljić, Jovanka and Sužnjević, 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",
url = "conv_1217"
}

Lalicić-Petronijević, J., Komes, D., Gorjanović, S., Belscak-Cvitanović, A., Pezo, L., Pastor, F. T., Ostojić, S., Popov-Raljić, J.,& Sužnjević, 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
conv_1217

Lalicić-Petronijević J, Komes D, Gorjanović S, Belscak-Cvitanović A, Pezo L, Pastor FT, Ostojić S, Popov-Raljić J, Sužnjević 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
conv_1217 .

Lalicić-Petronijević, Jovanka, Komes, Drazenka, Gorjanović, Stanislava, Belscak-Cvitanović, Ana, Pezo, Lato, Pastor, Ferenc T., Ostojić, Sanja, Popov-Raljić, Jovanka, Sužnjević, 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 .,
conv_1217 .

TY  - JOUR
AU  - Petrović, Marija
AU  - Sužnjević, Desanka
AU  - Pastor, Ferenc T.
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/479
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
UR  - conv_592
ER  - 

@article{
author = "Petrović, Marija and Sužnjević, 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",
url = "conv_592"
}

Petrović, M., Sužnjević, 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
conv_592

Petrović M, Sužnjević 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
conv_592 .

Petrović, Marija, Sužnjević, 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 .,
conv_592 .