TY  - JOUR
AU  - Ljekočević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2924
AB  - Plum wines made from two cultivars of Prunus domestica L. (Požegača and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovača) were evaluated for their total phenolic and anthocyanin contents. LC–MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine
T2  - Journal of the Serbian Chemical Society
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
VL  - 84
IS  - 2
SP  - 141
EP  - 151
DO  - 10.2298/JSC180710096L
ER  - 

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

Ljekočević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society, 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekočević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekočević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in Journal of the Serbian Chemical Society, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .

TY  - JOUR
AU  - Pecic, Sonja
AU  - Nikićević, Ninoslav
AU  - Veljović, Mile
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Belovic, Miona
AU  - Nikšić, Miomir
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1935
AB  - Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.
PB  - Assoc Chemical Eng, Belgrade
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum
VL  - 22
IS  - 2
SP  - 181
EP  - 189
DO  - 10.2298/CICEQ150426033P
ER  - 

@article{
author = "Pecic, Sonja and Nikićević, Ninoslav and Veljović, Mile and Jadranin, Milka and Tešević, Vele and Belovic, Miona and Nikšić, Miomir",
year = "2016",
abstract = "Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity.",
publisher = "Assoc Chemical Eng, Belgrade",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum",
volume = "22",
number = "2",
pages = "181-189",
doi = "10.2298/CICEQ150426033P"
}

Pecic, S., Nikićević, N., Veljović, M., Jadranin, M., Tešević, V., Belovic, M.,& Nikšić, M.. (2016). The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Assoc Chemical Eng, Belgrade., 22(2), 181-189.
https://doi.org/10.2298/CICEQ150426033P

Pecic S, Nikićević N, Veljović M, Jadranin M, Tešević V, Belovic M, Nikšić M. The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(2):181-189.
doi:10.2298/CICEQ150426033P .

Pecic, Sonja, Nikićević, Ninoslav, Veljović, Mile, Jadranin, Milka, Tešević, Vele, Belovic, Miona, Nikšić, Miomir, "The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 2 (2016):181-189,
https://doi.org/10.2298/CICEQ150426033P . .

TY  - JOUR
AU  - Tešević, Vele
AU  - Aljančić, Ivana
AU  - Vajs, Vlatka
AU  - Živković, Marijana
AU  - Nikićević, Ninoslav
AU  - Urosevic, Ivan
AU  - Vujisić, Ljubodrag V.
PY  - 2014
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1489
AB  - An ultra-performance liquid chromatographic triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) method with a multiple reactions monitoring mode (MRM) was developed and validated for the quantification of vanillin and syringaldehyde in plum brandy. The method showed good linearity (0.05 to 10 mg L-1) and low limits of detection and quantification (the LOD and LOQ values were 11.6 and 38.2 mu g L-1 for vanillin, and 12.7 and 42.0 mu g L-1 for syringaldehyde, respectively). The overall intra-day and inter-day variations were less than 4.21 % and the overall recovery was over 93.0 %. The correlation coefficients (R-2) of the calibration curves were higher than 0.9999. In order to evaluate whether the method was suitable for use as a routine analytical tool, vanillin and syringaldehyde were determined in 31 samples of Serbian plum brandy.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies
VL  - 79
IS  - 12
SP  - 1537
EP  - 1543
DO  - 10.2298/JSC140225079T
ER  - 

@article{
author = "Tešević, Vele and Aljančić, Ivana and Vajs, Vlatka and Živković, Marijana and Nikićević, Ninoslav and Urosevic, Ivan and Vujisić, Ljubodrag V.",
year = "2014",
abstract = "An ultra-performance liquid chromatographic triple quadrupole mass spectrometric (UPLC-QqQ-MS/MS) method with a multiple reactions monitoring mode (MRM) was developed and validated for the quantification of vanillin and syringaldehyde in plum brandy. The method showed good linearity (0.05 to 10 mg L-1) and low limits of detection and quantification (the LOD and LOQ values were 11.6 and 38.2 mu g L-1 for vanillin, and 12.7 and 42.0 mu g L-1 for syringaldehyde, respectively). The overall intra-day and inter-day variations were less than 4.21 % and the overall recovery was over 93.0 %. The correlation coefficients (R-2) of the calibration curves were higher than 0.9999. In order to evaluate whether the method was suitable for use as a routine analytical tool, vanillin and syringaldehyde were determined in 31 samples of Serbian plum brandy.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies",
volume = "79",
number = "12",
pages = "1537-1543",
doi = "10.2298/JSC140225079T"
}

Tešević, V., Aljančić, I., Vajs, V., Živković, M., Nikićević, N., Urosevic, I.,& Vujisić, L. V.. (2014). Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 79(12), 1537-1543.
https://doi.org/10.2298/JSC140225079T

Tešević V, Aljančić I, Vajs V, Živković M, Nikićević N, Urosevic I, Vujisić LV. Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies. in Journal of the Serbian Chemical Society. 2014;79(12):1537-1543.
doi:10.2298/JSC140225079T .

Tešević, Vele, Aljančić, Ivana, Vajs, Vlatka, Živković, Marijana, Nikićević, Ninoslav, Urosevic, Ivan, Vujisić, Ljubodrag V., "Development and validation of an LC-MS/MS method with a multiple reactions monitoring mode for the quantification of vanillin and syringaldehyde in plum brandies" in Journal of the Serbian Chemical Society, 79, no. 12 (2014):1537-1543,
https://doi.org/10.2298/JSC140225079T . .

TY  - JOUR
AU  - Veličković, Milovan M.
AU  - Radivojević, Dragan D.
AU  - Oparnica, Čedo Đ.
AU  - Nikićević, Ninoslav
AU  - Živković, Marijana
AU  - Đorđević, Neda O.
AU  - Vajs, Vlatka
AU  - Tešević, Vele
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1164
AB  - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.
AB  - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.
PB  - Assoc Chemists & Chemical Engineers Of Serbia, Belgrade
T2  - Hemijska industrija
T1  - Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
T1  - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
VL  - 67
IS  - 3
SP  - 437
EP  - 441
DO  - 10.2298/HEMIND120611085V
ER  - 

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

Veličković, M. M., Radivojević, D. D., Oparnica, Č. Đ., Nikićević, N., Živković, M., Đorđević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija
Assoc Chemists & Chemical Engineers Of Serbia, Belgrade., 67(3), 437-441.
https://doi.org/10.2298/HEMIND120611085V

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

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

TY  - JOUR
AU  - Bonic, Mirjana
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Cvejic, Jelena
AU  - Milosavljević, Slobodan
AU  - Vajs, Vlatka
AU  - Mandić, Boris
AU  - Urosevic, Ivan
AU  - Velickovic, Milovan
AU  - Jovanic, Sasa
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2722
AB  - Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied.
AB  - Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The contents of heavy metals in Serbian old plum brandies
T1  - Sadržaj teških metala u starim srpskim rakijama šljivovicama
VL  - 78
IS  - 7
SP  - 933
EP  - 945
DO  - 10.2298/JSC121106016B
ER  - 

@article{
author = "Bonic, Mirjana and Tešević, Vele and Nikićević, Ninoslav and Cvejic, Jelena and Milosavljević, Slobodan and Vajs, Vlatka and Mandić, Boris and Urosevic, Ivan and Velickovic, Milovan and Jovanic, Sasa",
year = "2013",
abstract = "Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by application of atomic spectrometry techniques. Flame atomic absorption spectrometry was used for the quantification of copper, iron, zinc, manganese, lead and cadmium, and hydride generation atomic spectrometry absorption for arsenic quantification. The measured concentrations of the heavy metals and arsenic were assessed according to Serbian regulations, official regulations of some other countries and in respect to the content of microelements in other similar distilled alcoholic beverages. The amounts of microelements in the maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made or industrial), type of wooden barrel (oak or mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as the coefficient of correlation between the Cu content and pH value were also studied., Sedam elemenata: arsen, olovo, kadmijum, bakar, cink, gvožđe i mangan su određivani u 31 uzorku srpskih rakija šljivovica primenom tehnike atomske apsorpcione spektrometrije. Plamena atomska apsorpciona spektrometrija je korišćena za kvantifikaciju bakra, gvožđa, cinka, olova, mangana i kadmijuma, a hidridna tehnika atomske apsorpcione spektrometrije za kvantifikaciju arsena. Izmerena koncentracija teških metala i arsena je u skladu sa propisima Republike Srbije, zvaničnim propisima nekih drugih zemalja i drugim sličnim jakim alkoholnim pićima. Količina mikroelemenata u maksimalnom dnevnom i nedeljnom unosu rakije šljivovice je određena. Uticaj proizvodnje (domaća i industijska), vrste drvenih buradi (hrast i dud), trajanje procesa sazrevanja na sadržaj cinka, bakra, gvožđa i mangana u šljivovicama, kao i koeficijent korelacije između sadržaja bakra i pH je takođe ispitivan.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The contents of heavy metals in Serbian old plum brandies, Sadržaj teških metala u starim srpskim rakijama šljivovicama",
volume = "78",
number = "7",
pages = "933-945",
doi = "10.2298/JSC121106016B"
}

Bonic, M., Tešević, V., Nikićević, N., Cvejic, J., Milosavljević, S., Vajs, V., Mandić, B., Urosevic, I., Velickovic, M.,& Jovanic, S.. (2013). The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 78(7), 933-945.
https://doi.org/10.2298/JSC121106016B

Bonic M, Tešević V, Nikićević N, Cvejic J, Milosavljević S, Vajs V, Mandić B, Urosevic I, Velickovic M, Jovanic S. The contents of heavy metals in Serbian old plum brandies. in Journal of the Serbian Chemical Society. 2013;78(7):933-945.
doi:10.2298/JSC121106016B .

Bonic, Mirjana, Tešević, Vele, Nikićević, Ninoslav, Cvejic, Jelena, Milosavljević, Slobodan, Vajs, Vlatka, Mandić, Boris, Urosevic, Ivan, Velickovic, Milovan, Jovanic, Sasa, "The contents of heavy metals in Serbian old plum brandies" in Journal of the Serbian Chemical Society, 78, no. 7 (2013):933-945,
https://doi.org/10.2298/JSC121106016B . .

TY  - JOUR
AU  - Vulić, T.
AU  - Nikićević, Ninoslav
AU  - Stanković, L.
AU  - Veličković, M.
AU  - Todosijević, M.
AU  - Popović, Branko
AU  - Urošević, I.
AU  - Stanković, Miroslav
AU  - Beraha, I.
AU  - Tešević, Vele
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1147
AB  - The chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
PB  - Soc Chemists Technologists Madeconia, Skopje
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars
VL  - 31
IS  - 2
SP  - 217
EP  - 227
UR  - https://hdl.handle.net/21.15107/rcub_cherry_1580
ER  - 

@article{
author = "Vulić, T. and Nikićević, Ninoslav and Stanković, L. and Veličković, M. and Todosijević, M. and Popović, Branko and Urošević, I. and Stanković, Miroslav and Beraha, I. and Tešević, Vele",
year = "2012",
abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.",
publisher = "Soc Chemists Technologists Madeconia, Skopje",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars",
volume = "31",
number = "2",
pages = "217-227",
url = "https://hdl.handle.net/21.15107/rcub_cherry_1580"
}

Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars. in Macedonian Journal of Chemistry and Chemical Engineering
Soc Chemists Technologists Madeconia, Skopje., 31(2), 217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580

Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227.
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

Vulić, T., Nikićević, Ninoslav, Stanković, L., Veličković, M., Todosijević, M., Popović, Branko, Urošević, I., Stanković, Miroslav, Beraha, I., Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (Ribes nigrum L.) and red currant (Ribes rubrum L.) cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227,
https://hdl.handle.net/21.15107/rcub_cherry_1580 .

TY  - JOUR
AU  - Pecic, Sonja
AU  - Veljović, Mile
AU  - Despotovic, S.
AU  - Leskosek-Cukalovic, I.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1060
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
VL  - 235
IS  - 3
SP  - 479
EP  - 487
DO  - 10.1007/s00217-012-1775-y
ER  - 

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

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

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

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

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Velickovic, Milovan
AU  - Jadranin, Milka
AU  - Vučković, Ivan
AU  - Novaković, Miroslav
AU  - Vujisić, Ljubodrag V.
AU  - Stanković, Miroslava
AU  - Urosevic, Ivan
AU  - Tešević, Vele
PY  - 2011
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/864
AB  - The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).
AB  - Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
T1  - Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače
VL  - 76
IS  - 9
SP  - 1219
EP  - 1228
DO  - 10.2298/JSC101201109N
ER  - 

@article{
author = "Nikićević, Ninoslav and Velickovic, Milovan and Jadranin, Milka and Vučković, Ivan and Novaković, Miroslav and Vujisić, Ljubodrag V. and Stanković, Miroslava and Urosevic, Ivan and Tešević, Vele",
year = "2011",
abstract = "The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05)., Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy, Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače",
volume = "76",
number = "9",
pages = "1219-1228",
doi = "10.2298/JSC101201109N"
}

Nikićević, N., Velickovic, M., Jadranin, M., Vučković, I., Novaković, M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 76(9), 1219-1228.
https://doi.org/10.2298/JSC101201109N

Nikićević N, Velickovic M, Jadranin M, Vučković I, Novaković M, Vujisić LV, Stanković M, Urosevic I, Tešević V. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. 2011;76(9):1219-1228.
doi:10.2298/JSC101201109N .

Nikićević, Ninoslav, Velickovic, Milovan, Jadranin, Milka, Vučković, Ivan, Novaković, Miroslav, Vujisić, Ljubodrag V., Stanković, Miroslava, Urosevic, Ivan, Tešević, Vele, "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy" in Journal of the Serbian Chemical Society, 76, no. 9 (2011):1219-1228,
https://doi.org/10.2298/JSC101201109N . .

TY  - JOUR
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Milosavljević, Slobodan
AU  - Bajic, Danica
AU  - Vajs, Vlatka
AU  - Vučković, Ivan
AU  - Vujisić, Ljubodrag V.
AU  - Đorđević, Iris
AU  - Stanković, Miroslava
AU  - Velickovic, Milovan
PY  - 2009
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2719
AB  - In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, I-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenyl-ethanol, The minor volatiles were submitted to liquid liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C(6)-C(18) acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study arc similar to those present in other alcoholic beverages.
AB  - U radu su analizirane isparljive komponente u pet uzoraka alkoholnih pića, domaće izrade, dobijenih destilacijom fermentisanih plodova drenjine (Cornus mas L.). Glavna isparljiva jedinjenja, koja su određena i kvantifikovana, su: metanol, 1-propanol, etil-acetat, 2-metil-1-propanol, 1-butanol, izoamil-alkoholi, 1-heksanol i 2-feniletanol. Manje zastupljena isparljiva jedinjenja su ekstrahovana dihlormetanom i analizirana kombinacijom gasne hromatografije i masene spektrometrije (GC/MS). Identifikovana su ukupno 84 jedinjenja. Najzastupljenija jedinjenja bila su etil estri masnih kiselina sa C6-C18, slobodne masne kiseline, limonen, 2-feniletanol i 4-etilfenol. Većina jedinjenja nađena u 'drenji' su slična onima koja su prisutna i u drugim alkoholnim pićima.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry
T1  - Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)
VL  - 74
IS  - 2
SP  - 117
EP  - 128
DO  - 10.2298/JSC0902117T
ER  - 

@article{
author = "Tešević, Vele and Nikićević, Ninoslav and Milosavljević, Slobodan and Bajic, Danica and Vajs, Vlatka and Vučković, Ivan and Vujisić, Ljubodrag V. and Đorđević, Iris and Stanković, Miroslava and Velickovic, Milovan",
year = "2009",
abstract = "In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, I-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenyl-ethanol, The minor volatiles were submitted to liquid liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C(6)-C(18) acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study arc similar to those present in other alcoholic beverages., U radu su analizirane isparljive komponente u pet uzoraka alkoholnih pića, domaće izrade, dobijenih destilacijom fermentisanih plodova drenjine (Cornus mas L.). Glavna isparljiva jedinjenja, koja su određena i kvantifikovana, su: metanol, 1-propanol, etil-acetat, 2-metil-1-propanol, 1-butanol, izoamil-alkoholi, 1-heksanol i 2-feniletanol. Manje zastupljena isparljiva jedinjenja su ekstrahovana dihlormetanom i analizirana kombinacijom gasne hromatografije i masene spektrometrije (GC/MS). Identifikovana su ukupno 84 jedinjenja. Najzastupljenija jedinjenja bila su etil estri masnih kiselina sa C6-C18, slobodne masne kiseline, limonen, 2-feniletanol i 4-etilfenol. Većina jedinjenja nađena u 'drenji' su slična onima koja su prisutna i u drugim alkoholnim pićima.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry, Karakterizacija isparljivih komponenti 'Drenje', alkoholnog pića dobijenog iz plodova drenjine (Cornus mas)",
volume = "74",
number = "2",
pages = "117-128",
doi = "10.2298/JSC0902117T"
}

Tešević, V., Nikićević, N., Milosavljević, S., Bajic, D., Vajs, V., Vučković, I., Vujisić, L. V., Đorđević, I., Stanković, M.,& Velickovic, M.. (2009). Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 74(2), 117-128.
https://doi.org/10.2298/JSC0902117T

Tešević V, Nikićević N, Milosavljević S, Bajic D, Vajs V, Vučković I, Vujisić LV, Đorđević I, Stanković M, Velickovic M. Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry. in Journal of the Serbian Chemical Society. 2009;74(2):117-128.
doi:10.2298/JSC0902117T .

Tešević, Vele, Nikićević, Ninoslav, Milosavljević, Slobodan, Bajic, Danica, Vajs, Vlatka, Vučković, Ivan, Vujisić, Ljubodrag V., Đorđević, Iris, Stanković, Miroslava, Velickovic, Milovan, "Characterization of volatile compounds of "Drenja", an alcoholic beverage obtained from the fruits of cornelian cherry" in Journal of the Serbian Chemical Society, 74, no. 2 (2009):117-128,
https://doi.org/10.2298/JSC0902117T . .

TY  - JOUR
AU  - Dekic, Sanja
AU  - Milosavljević, Slobodan
AU  - Vajs, Vlatka
AU  - Jovic, Slobodan
AU  - Petrovic, Aleksandar
AU  - Nikićević, Ninoslav
AU  - Manojlović, Verica
AU  - Nedovic, Viktor
AU  - Tešević, Vele
PY  - 2008
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2718
AB  - Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1.
AB  - Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.
PB  - Serbian Chemical Soc, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Trans- and cis-resveratrol concentration in wines produced in Serbia
T1  - Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
VL  - 73
IS  - 11
SP  - 1027
EP  - 1037
DO  - 10.2298/JSC0811027D
ER  - 

@article{
author = "Dekic, Sanja and Milosavljević, Slobodan and Vajs, Vlatka and Jovic, Slobodan and Petrovic, Aleksandar and Nikićević, Ninoslav and Manojlović, Verica and Nedovic, Viktor and Tešević, Vele",
year = "2008",
abstract = "Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of including resveratrol in the human diet. In this study, the most popular commercial Serbian wines (red, white and rose-type) were analyzed for their content of trans- and cis-resveratrol. The analysis was performed by HPLC with a UV detector. Prior to the injection, phenolic compounds were extracted onto a LiChrolut RP18 bonded silica cartridge. The concentration of trans-resveratrol ranged from 0.11 to 1.69 mg L-1 and cis-resveratrol from 0.12 to 1.49 mg L-1., Metodom tečne hromatografije (HPLC) ispitan je sadržaj slobodnog oblika trans- i cis-rezveratrola u osamnaest komercijalnih uzoraka (10 crvenih, 7 belih i 1 roze) srpskih vina. Svi uzorci su pre hromatografije ekstrahovani SPE tehnikom na LiChrolut RP18 koloni. trans-Rezveratrol je detektovan u 17 od 18 analiziranih uzoraka vina sa prosečnom koncentracijama od 0,78 mg l-1 za crvena vina i 0,23 mg l-1 za bela vina. Najviša koncentracija trans-rezveratrola je nađena u uzorku crvenog vina Cabernet Sauvignon berbe 2002 godine. cis-Rezveratrol je detektovan u 12 od 18 analiziranih uzoraka vina sa prosečnom koncentracijom 0,55 mg l-1 za crvena vina, dok je u belim vinima od analiziranih 7 uzoraka detektovan samo u 2 uzorka sa koncentracijama 0,12 i 0,49 mg l-1. Visok sadržaj cis-rezveratrola u nekim uzorcima je verovatno posledica izomerizacije trans- u cis-rezveratrol tokom procesa proizvodnje vina.",
publisher = "Serbian Chemical Soc, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Trans- and cis-resveratrol concentration in wines produced in Serbia, Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji",
volume = "73",
number = "11",
pages = "1027-1037",
doi = "10.2298/JSC0811027D"
}

Dekic, S., Milosavljević, S., Vajs, V., Jovic, S., Petrovic, A., Nikićević, N., Manojlović, V., Nedovic, V.,& Tešević, V.. (2008). Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society
Serbian Chemical Soc, Belgrade., 73(11), 1027-1037.
https://doi.org/10.2298/JSC0811027D

Dekic S, Milosavljević S, Vajs V, Jovic S, Petrovic A, Nikićević N, Manojlović V, Nedovic V, Tešević V. Trans- and cis-resveratrol concentration in wines produced in Serbia. in Journal of the Serbian Chemical Society. 2008;73(11):1027-1037.
doi:10.2298/JSC0811027D .

Dekic, Sanja, Milosavljević, Slobodan, Vajs, Vlatka, Jovic, Slobodan, Petrovic, Aleksandar, Nikićević, Ninoslav, Manojlović, Verica, Nedovic, Viktor, Tešević, Vele, "Trans- and cis-resveratrol concentration in wines produced in Serbia" in Journal of the Serbian Chemical Society, 73, no. 11 (2008):1027-1037,
https://doi.org/10.2298/JSC0811027D . .

TY  - JOUR
AU  - Nikićević, Ninoslav
AU  - Jovanović, Anka
AU  - Đoković, Dejan
AU  - Vujisić, Ljubodrag V.
AU  - Vučković, Ivan
AU  - Bonić, Mirjana
AU  - Tešević, Vele
PY  - 2005
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/3927
AB  - Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C8–C18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols  C3–C5  was determined.
AB  - Metode plinske kromatografije i kombinacija plinske kromatografije i masene spektrometrije upotrijebljene su za detekciju hlapljivih komponenti u tri uzorka domaće šljivovice i jednom industrijski proizvedenom uzorku. Plinskokromatografskom metodom i kombinacijom plinskokromatografske i masene spektrometrijske analize ekstrakata identificirano je 99 komponenata, od čega su 46 esteri, 7 ugljikovodici (alkani i alkeni), 3 aldehidi, 9 alkoholi, 1 lakton, 1 keton, 8 acetali, 14 terpeni, 8 kiseline i 2 fenoli. U svim uzorcima dominantni su bili etil esteri C8-C18 kiselina. Osim toga određ|en  je udeo  metanola, etanola i viših alkohola C3-C5.
PB  - Croatia : University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile Components from Old Plum Brandies
T1  - Hlapljivi sastojci šljivovice
VL  - 43
IS  - 4
SP  - 367
EP  - 372
UR  - https://hdl.handle.net/21.15107/rcub_cherry_745
ER  - 

@article{
author = "Nikićević, Ninoslav and Jovanović, Anka and Đoković, Dejan and Vujisić, Ljubodrag V. and Vučković, Ivan and Bonić, Mirjana and Tešević, Vele",
year = "2005",
abstract = "Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C8–C18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols  C3–C5  was determined., Metode plinske kromatografije i kombinacija plinske kromatografije i masene spektrometrije upotrijebljene su za detekciju hlapljivih komponenti u tri uzorka domaće šljivovice i jednom industrijski proizvedenom uzorku. Plinskokromatografskom metodom i kombinacijom plinskokromatografske i masene spektrometrijske analize ekstrakata identificirano je 99 komponenata, od čega su 46 esteri, 7 ugljikovodici (alkani i alkeni), 3 aldehidi, 9 alkoholi, 1 lakton, 1 keton, 8 acetali, 14 terpeni, 8 kiseline i 2 fenoli. U svim uzorcima dominantni su bili etil esteri C8-C18 kiselina. Osim toga određ|en  je udeo  metanola, etanola i viših alkohola C3-C5.",
publisher = "Croatia : University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Components from Old Plum Brandies, Hlapljivi sastojci šljivovice",
volume = "43",
number = "4",
pages = "367-372",
url = "https://hdl.handle.net/21.15107/rcub_cherry_745"
}

Nikićević, N., Jovanović, A., Đoković, D., Vujisić, L. V., Vučković, I., Bonić, M.,& Tešević, V.. (2005). Volatile Components from Old Plum Brandies. in Food Technology and Biotechnology
Croatia : University of Zagreb., 43(4), 367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745

Nikićević N, Jovanović A, Đoković D, Vujisić LV, Vučković I, Bonić M, Tešević V. Volatile Components from Old Plum Brandies. in Food Technology and Biotechnology. 2005;43(4):367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745 .

Nikićević, Ninoslav, Jovanović, Anka, Đoković, Dejan, Vujisić, Ljubodrag V., Vučković, Ivan, Bonić, Mirjana, Tešević, Vele, "Volatile Components from Old Plum Brandies" in Food Technology and Biotechnology, 43, no. 4 (2005):367-372,
https://hdl.handle.net/21.15107/rcub_cherry_745 .