TY  - JOUR
AU  - Karabegovic, Ivana T.
AU  - Vukosavljevic, Predrag V.
AU  - Novaković, Miroslav
AU  - Gorjanović, Stanislava Ž.
AU  - Dzamic, Ana M.
AU  - Lazić, Miodrag L.
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1095
AB  - Stability of bioactive compounds present in a herbal liqueur, as well as its sensory attributes were surveyed during a year - long storage under various conditions. The antioxidant activity, the total content of phenolic and flavonoid compounds, their antioxidant effectiveness, as well as antibacterial and antifungal activity, were found dependent on storage conditions and duration. The storage in the opaque green and transparent white bottles caused statistically significant changes upon 60 and 15 days, respectively. Both decrease of antioxidant activity (approximate to 30 %) and total content of phenolic compounds (approximate to 7 %) upon one year storage in the original opaque bottles placed in cardboard box was 18 % lower than upon the storage in the white bottles exposed to daylight, while decrease of total flavonoid compounds (approximate to 16 %) was 26 % lower. The most prominent changes were observed within the first six month of the storage. During the remaining storage time monitored parameters were found almost constant. Sensory analysis confirmed dynamics of changes that herbal liqueur experienced during the storage.
PB  - Inst Materials Physics, Bucharest
T2  - Digest Journal of Nanomaterials and Biostructures
T1  - Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur
VL  - 7
IS  - 4
SP  - 1587
EP  - 1598
UR  - https://hdl.handle.net/21.15107/rcub_cer_1095
ER  - 

@article{
author = "Karabegovic, Ivana T. and Vukosavljevic, Predrag V. and Novaković, Miroslav and Gorjanović, Stanislava Ž. and Dzamic, Ana M. and Lazić, Miodrag L.",
year = "2012",
abstract = "Stability of bioactive compounds present in a herbal liqueur, as well as its sensory attributes were surveyed during a year - long storage under various conditions. The antioxidant activity, the total content of phenolic and flavonoid compounds, their antioxidant effectiveness, as well as antibacterial and antifungal activity, were found dependent on storage conditions and duration. The storage in the opaque green and transparent white bottles caused statistically significant changes upon 60 and 15 days, respectively. Both decrease of antioxidant activity (approximate to 30 %) and total content of phenolic compounds (approximate to 7 %) upon one year storage in the original opaque bottles placed in cardboard box was 18 % lower than upon the storage in the white bottles exposed to daylight, while decrease of total flavonoid compounds (approximate to 16 %) was 26 % lower. The most prominent changes were observed within the first six month of the storage. During the remaining storage time monitored parameters were found almost constant. Sensory analysis confirmed dynamics of changes that herbal liqueur experienced during the storage.",
publisher = "Inst Materials Physics, Bucharest",
journal = "Digest Journal of Nanomaterials and Biostructures",
title = "Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur",
volume = "7",
number = "4",
pages = "1587-1598",
url = "https://hdl.handle.net/21.15107/rcub_cer_1095"
}

Karabegovic, I. T., Vukosavljevic, P. V., Novaković, M., Gorjanović, S. Ž., Dzamic, A. M.,& Lazić, M. L.. (2012). Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur. in Digest Journal of Nanomaterials and Biostructures
Inst Materials Physics, Bucharest., 7(4), 1587-1598.
https://hdl.handle.net/21.15107/rcub_cer_1095

Karabegovic IT, Vukosavljevic PV, Novaković M, Gorjanović SŽ, Dzamic AM, Lazić ML. Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur. in Digest Journal of Nanomaterials and Biostructures. 2012;7(4):1587-1598.
https://hdl.handle.net/21.15107/rcub_cer_1095 .

Karabegovic, Ivana T., Vukosavljevic, Predrag V., Novaković, Miroslav, Gorjanović, Stanislava Ž., Dzamic, Ana M., Lazić, Miodrag L., "Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur" in Digest Journal of Nanomaterials and Biostructures, 7, no. 4 (2012):1587-1598,
https://hdl.handle.net/21.15107/rcub_cer_1095 .

TY  - JOUR
AU  - Gorjanović, Stanislava Ž.
AU  - Novaković, Miroslav
AU  - Vukosavljevic, Predrag V.
AU  - Pastor, Ferenc T.
AU  - Tešević, Vele
AU  - Sunjevic, Desanka Z.
PY  - 2010
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/642
AB  - Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-dipheny1-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.
PB  - American Chemical Society (ACS)
T2  - Journal of Agricultural and Food Chemistry
T1  - Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages
VL  - 58
IS  - 14
SP  - 8400
EP  - 8406
DO  - 10.1021/jf101158j
ER  - 

@article{
author = "Gorjanović, Stanislava Ž. and Novaković, Miroslav and Vukosavljevic, Predrag V. and Pastor, Ferenc T. and Tešević, Vele and Sunjevic, Desanka Z.",
year = "2010",
abstract = "Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-dipheny1-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.",
publisher = "American Chemical Society (ACS)",
journal = "Journal of Agricultural and Food Chemistry",
title = "Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages",
volume = "58",
number = "14",
pages = "8400-8406",
doi = "10.1021/jf101158j"
}

Gorjanović, S. Ž., Novaković, M., Vukosavljevic, P. V., Pastor, F. T., Tešević, V.,& Sunjevic, D. Z.. (2010). Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages. in Journal of Agricultural and Food Chemistry
American Chemical Society (ACS)., 58(14), 8400-8406.
https://doi.org/10.1021/jf101158j

Gorjanović SŽ, Novaković M, Vukosavljevic PV, Pastor FT, Tešević V, Sunjevic DZ. Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages. in Journal of Agricultural and Food Chemistry. 2010;58(14):8400-8406.
doi:10.1021/jf101158j .

Gorjanović, Stanislava Ž., Novaković, Miroslav, Vukosavljevic, Predrag V., Pastor, Ferenc T., Tešević, Vele, Sunjevic, Desanka Z., "Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages" in Journal of Agricultural and Food Chemistry, 58, no. 14 (2010):8400-8406,
https://doi.org/10.1021/jf101158j . .