TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana
AU  - Natić, Maja
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7544
AB  - In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"
UR  - https://hdl.handle.net/21.15107/rcub_cer_7544
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"",
url = "https://hdl.handle.net/21.15107/rcub_cer_7544"
}

Smailagić, A., Veljović, S., Dojčinović, B.,& Natić, M.. (2019). Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage". in Seventh Conference of the Young Chemists of Serbia Book of Abstracts.
https://hdl.handle.net/21.15107/rcub_cer_7544

Smailagić A, Veljović S, Dojčinović B, Natić M. Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage". in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;.
https://hdl.handle.net/21.15107/rcub_cer_7544 .

Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana, Natić, Maja, "Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019),
https://hdl.handle.net/21.15107/rcub_cer_7544 .

TY  - CONF
AU  - Smailagić, Anita
AU  - Veljović, Sonja
AU  - Dojčinović, Biljana
AU  - Natić, Maja
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7543
AB  - In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.
C3  - Seventh Conference of the Young Chemists of Serbia Book of Abstracts
T1  - Elemental composition of non-oak wood extracts commonly used in Balkan cooperage
SP  - 58
EP  - 58
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5297
ER  - 

@conference{
author = "Smailagić, Anita and Veljović, Sonja and Dojčinović, Biljana and Natić, Maja",
year = "2019",
abstract = "In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.",
journal = "Seventh Conference of the Young Chemists of Serbia Book of Abstracts",
title = "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage",
pages = "58-58",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5297"
}

Smailagić, A., Veljović, S., Dojčinović, B.,& Natić, M.. (2019). Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts, 58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297

Smailagić A, Veljović S, Dojčinović B, Natić M. Elemental composition of non-oak wood extracts commonly used in Balkan cooperage. in Seventh Conference of the Young Chemists of Serbia Book of Abstracts. 2019;:58-58.
https://hdl.handle.net/21.15107/rcub_cherry_5297 .

Smailagić, Anita, Veljović, Sonja, Dojčinović, Biljana, Natić, Maja, "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage" in Seventh Conference of the Young Chemists of Serbia Book of Abstracts (2019):58-58,
https://hdl.handle.net/21.15107/rcub_cherry_5297 .

TY  - JOUR
AU  - Cakar, Uros
AU  - Petrovic, Aleksandar
AU  - Pejin, Boris
AU  - Cakar, Mira
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Djordjević, Brizita
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2504
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier
T2  - Scientia Horticulturae
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
VL  - 244
SP  - 42
EP  - 49
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Cakar, Uros and Petrovic, Aleksandar and Pejin, Boris and Cakar, Mira and Živković, Marijana and Vajs, Vlatka and Djordjević, Brizita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier",
journal = "Scientia Horticulturae",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
volume = "244",
pages = "42-49",
doi = "10.1016/j.scienta.2018.09.020"
}

Cakar, U., Petrovic, A., Pejin, B., Cakar, M., Živković, M., Vajs, V.,& Djordjević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae
Elsevier., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Cakar U, Petrovic A, Pejin B, Cakar M, Živković M, Vajs V, Djordjević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientia Horticulturae. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Cakar, Uros, Petrovic, Aleksandar, Pejin, Boris, Cakar, Mira, Živković, Marijana, Vajs, Vlatka, Djordjević, Brizita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientia Horticulturae, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Wan Abd Al Qadr Imad, Wan-Mohtar
AU  - Nikšić, Miomir
PY  - 2019
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2992
AB  - Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin’s barrier function, and provide a skinlightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant
components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction
(HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50=1.65±0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients.
PB  - Serbian Biological Society
T2  - Archives of Biological Sciences
T1  - Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes
VL  - 71
IS  - 2
SP  - 253
EP  - 264
DO  - 10.2298/ABS181217007K
ER  - 

@article{
author = "Kozarski, Maja S. and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Wan Abd Al Qadr Imad, Wan-Mohtar and Nikšić, Miomir",
year = "2019",
abstract = "Three different polysaccharide extracts of a wild European source of the mushroom Ganoderma lucidum were screened for their free radical-blocking potential, which could strengthen the skin’s barrier function, and provide a skinlightening effect via potential inhibition of tyrosinase. The anti-collagenase and anti-elastase activities, which can help to restore skin elasticity and tensile strength, were also evaluated for the three extracts. Carbohydrates were the most abundant
components of the extracts, followed by smaller quantities of proteins, phenols and flavonoids. The glucan fraction represented between 48% and 61% of carbohydrate content in all three extracts. None of the analyzed extracts showed overt toxicity to spontaneously-transformed immortal human keratinocytes (HaCaT) at concentrations up to 2 mg/mL, and displayed superior scavenging ability on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The hot water crude polysaccharide extract (HWCP) and partially purified fraction
(HWPP) were found to be effective inhibitors of lipid peroxidation (LPx), with an almost two-fold increased inhibition of LPx compared with ascorbic acid (EC50=1.65±0.08 mg/mL), a common additive in cosmeceutical formulations and used at mg levels. Among the investigated extracts, HWCP showed the strongest inhibition potential on tyrosinase and skin extracellular matrix (ECM) degradation enzymes. These diverse functionalities indicate that G. lucidum may represent a promising source of natural cosmeceutical ingredients.",
publisher = "Serbian Biological Society",
journal = "Archives of Biological Sciences",
title = "Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes",
volume = "71",
number = "2",
pages = "253-264",
doi = "10.2298/ABS181217007K"
}

Kozarski, M. S., Klaus, A., Jakovljević, D., Todorović, N., Wan Abd Al Qadr Imad, W.,& Nikšić, M.. (2019). Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes. in Archives of Biological Sciences
Serbian Biological Society., 71(2), 253-264.
https://doi.org/10.2298/ABS181217007K

Kozarski MS, Klaus A, Jakovljević D, Todorović N, Wan Abd Al Qadr Imad W, Nikšić M. Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes. in Archives of Biological Sciences. 2019;71(2):253-264.
doi:10.2298/ABS181217007K .

Kozarski, Maja S., Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Wan Abd Al Qadr Imad, Wan-Mohtar, Nikšić, Miomir, "Ganoderma lucidum as a cosmeceutical: antiradical potential and inhibitory effect on hyperpigmentation and skin extracellular matrix degradation enzymes" in Archives of Biological Sciences, 71, no. 2 (2019):253-264,
https://doi.org/10.2298/ABS181217007K . .

TY  - JOUR
AU  - Rajić, Jasmina R.
AU  - Đorđević, Sofija M.
AU  - Tešević, Vele
AU  - Živković, Marijana
AU  - Đorđević, Neda O.
AU  - Paunović, Dragana
AU  - Nedović, Viktor A.
AU  - Petrović, Tanja S.
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2274
AB  - In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant.
AB  - U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.
PB  - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences
T1  - The extract of fennel fruit as a potential natural additive in food industry
T1  - Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji
VL  - 63
IS  - 2
SP  - 205
EP  - 215
DO  - 10.2298/JAS1802205R
ER  - 

@article{
author = "Rajić, Jasmina R. and Đorđević, Sofija M. and Tešević, Vele and Živković, Marijana and Đorđević, Neda O. and Paunović, Dragana and Nedović, Viktor A. and Petrović, Tanja S.",
year = "2018",
abstract = "In this study, the polyphenol profile and antioxidant activity of the hydro-ethanolic extract of the fennel fruit were examined in order to investigate the possibility of its application as a potential functional food additive. Total phenols were analyzed by the method of Folin-Ciocalteu, while total flavonoids were determined by the aluminum chloride colorimetric method. The separation and quantification of phenolic compounds were performed by LC-MS/MS analysis, using a multiple reaction monitoring (MRM) mode. The antioxidant capacity was determined by FRAP and DPPH assays. The high values of total phenolics and flavonoids were found, as well as high antioxidant activity which amounted to 9023.33 ± 38.19 µmol Fe(II)/l and 3.73 ± 0.04 mmol TE/l, tested by FRAP and DPPH assays, respectively. Among the identified phenolic compounds, p-hydroxybenzoic and chlorogenic acids were detected as predominant. The obtained results indicated that the hydro-ethanolic extract of the fennel fruit can be used in food industry as a potential natural antioxidant., U ovom radu određivan je sadržaj polifenola i antioksidativna aktivnost vodeno-etanolnog ekstrakta morača, sa ciljem ispitivanja mogućnosti njegove primene kao potencijalnog funkcionalnog aditiva. Ukupni fenoli su analizirani metodom po Folin-Ciocalteu, dok je ukupan sadržaj flavonoida određen kolorimetrijskom metodom primenom aluminijum hlorida. Razdvajanje i kvantifikacija fenolnih jedinjenja postignuti su upotrebom LC-MS/MS metode u režimu koji omogućava istovremeno praćenje više jonskih prelaza. Antioksidativni kapacitet je određivan primenom testova FRAP i DPPH. U testiranom ekstraktu dobijene su visoke vrednosti za ukupne fenole i flavonoide, a dobijena je i visoka vrednost antioksidativne aktivnosti, koja je iznosila 9023.33 ± 38,19 mmol Fe(II)/l i 3,73 ± 0,04 mmol TE/l, računato primenom testa FRAP odnosno testa DPPH. Među fenolnim jedinjenjima, phidroksibenzoeva i hlorogena kiselina su pronađene kao dominantne. Dobijeni rezultati ukazuju na to da se ekstrakt morača može primenjivati u prehrambenoj industriji kao potencijalni prirodni antioksidans.",
publisher = "Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences",
title = "The extract of fennel fruit as a potential natural additive in food industry, Ekstrakt ploda morača kao potencijalni prirodni aditiv u prehrambenoj industriji",
volume = "63",
number = "2",
pages = "205-215",
doi = "10.2298/JAS1802205R"
}

Rajić, J. R., Đorđević, S. M., Tešević, V., Živković, M., Đorđević, N. O., Paunović, D., Nedović, V. A.,& Petrović, T. S.. (2018). The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences
Poljoprivredni fakultet, Beograd., 63(2), 205-215.
https://doi.org/10.2298/JAS1802205R

Rajić JR, Đorđević SM, Tešević V, Živković M, Đorđević NO, Paunović D, Nedović VA, Petrović TS. The extract of fennel fruit as a potential natural additive in food industry. in Journal of Agricultural Sciences. 2018;63(2):205-215.
doi:10.2298/JAS1802205R .

Rajić, Jasmina R., Đorđević, Sofija M., Tešević, Vele, Živković, Marijana, Đorđević, Neda O., Paunović, Dragana, Nedović, Viktor A., Petrović, Tanja S., "The extract of fennel fruit as a potential natural additive in food industry" in Journal of Agricultural Sciences, 63, no. 2 (2018):205-215,
https://doi.org/10.2298/JAS1802205R . .

TY  - JOUR
AU  - Karaman, M.
AU  - Tesanovic, K.
AU  - Novakovic, A.
AU  - Jakovljević, Dragica
AU  - Janjusevic, L.
AU  - Sibul, F.
AU  - Pejin, Boris
PY  - 2018
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2388
AB  - In vitro acetylholinesterase (AChE) inhibitory activity of an autochthonous sample of the mushroom Coprinus comatus (encompassing fruiting body FB, mycelia M and filtrate F from the submerged cultivation) was the subject of this study. C. comatus F extract exhibited rather potent anti-AChE activity (73.0 ± 1.5%) at in liquid conditions, comparable to those of the conventional drug donepezil (80.6 ± 1.4%). Also, the same extract exhibited high anti-AChE activity (1 µg) in solid. While its FTIR spectrum indicated the presence of phenolic compounds, quercetin (28.1 µg g−1 d.w.) was found to affect the observed bioactivity (59.8 ± 0.9%). This is the first report of profound anti-AChE activity of any C. comatus extract, a medicinal mushroom that has been successfully cultivated in P.R. China, due to the demanding needs of food industry.
PB  - Taylor and Francis Ltd.
T2  - Natural Product Research
T1  - Coprinus comatus filtrate extract, a novel neuroprotective agent of natural origin
VL  - 34
IS  - 16
SP  - 2346
EP  - 2350
DO  - 10.1080/14786419.2018.1533831
ER  - 

@article{
author = "Karaman, M. and Tesanovic, K. and Novakovic, A. and Jakovljević, Dragica and Janjusevic, L. and Sibul, F. and Pejin, Boris",
year = "2018",
abstract = "In vitro acetylholinesterase (AChE) inhibitory activity of an autochthonous sample of the mushroom Coprinus comatus (encompassing fruiting body FB, mycelia M and filtrate F from the submerged cultivation) was the subject of this study. C. comatus F extract exhibited rather potent anti-AChE activity (73.0 ± 1.5%) at in liquid conditions, comparable to those of the conventional drug donepezil (80.6 ± 1.4%). Also, the same extract exhibited high anti-AChE activity (1 µg) in solid. While its FTIR spectrum indicated the presence of phenolic compounds, quercetin (28.1 µg g−1 d.w.) was found to affect the observed bioactivity (59.8 ± 0.9%). This is the first report of profound anti-AChE activity of any C. comatus extract, a medicinal mushroom that has been successfully cultivated in P.R. China, due to the demanding needs of food industry.",
publisher = "Taylor and Francis Ltd.",
journal = "Natural Product Research",
title = "Coprinus comatus filtrate extract, a novel neuroprotective agent of natural origin",
volume = "34",
number = "16",
pages = "2346-2350",
doi = "10.1080/14786419.2018.1533831"
}

Karaman, M., Tesanovic, K., Novakovic, A., Jakovljević, D., Janjusevic, L., Sibul, F.,& Pejin, B.. (2018). Coprinus comatus filtrate extract, a novel neuroprotective agent of natural origin. in Natural Product Research
Taylor and Francis Ltd.., 34(16), 2346-2350.
https://doi.org/10.1080/14786419.2018.1533831

Karaman M, Tesanovic K, Novakovic A, Jakovljević D, Janjusevic L, Sibul F, Pejin B. Coprinus comatus filtrate extract, a novel neuroprotective agent of natural origin. in Natural Product Research. 2018;34(16):2346-2350.
doi:10.1080/14786419.2018.1533831 .

Karaman, M., Tesanovic, K., Novakovic, A., Jakovljević, Dragica, Janjusevic, L., Sibul, F., Pejin, Boris, "Coprinus comatus filtrate extract, a novel neuroprotective agent of natural origin" in Natural Product Research, 34, no. 16 (2018):2346-2350,
https://doi.org/10.1080/14786419.2018.1533831 . .

TY  - JOUR
AU  - Cakar, Uros D.
AU  - Petrovic, Aleksandar V.
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Milovanovic, Miodrag M.
AU  - Zeravik, Jiri
AU  - Djordjević, Brizita
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1911
AB  - The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Phenolic profile of some fruit wines and their antioxidant properties
VL  - 70
IS  - 6
SP  - 661
EP  - 672
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Cakar, Uros D. and Petrovic, Aleksandar V. and Živković, Marijana and Vajs, Vlatka and Milovanovic, Miodrag M. and Zeravik, Jiri and Djordjević, Brizita",
year = "2016",
abstract = "The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
volume = "70",
number = "6",
pages = "661-672",
doi = "10.2298/HEMIND150722002C"
}

Cakar, U. D., Petrovic, A. V., Živković, M., Vajs, V., Milovanovic, M. M., Zeravik, J.,& Djordjević, B.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija
Association of Chemical Engineers of Serbia., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Cakar UD, Petrovic AV, Živković M, Vajs V, Milovanovic MM, Zeravik J, Djordjević B. Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Cakar, Uros D., Petrovic, Aleksandar V., Živković, Marijana, Vajs, Vlatka, Milovanovic, Miodrag M., Zeravik, Jiri, Djordjević, Brizita, "Phenolic profile of some fruit wines and their antioxidant properties" in Hemijska industrija, 70, no. 6 (2016):661-672,
https://doi.org/10.2298/HEMIND150722002C . .

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  - Levic, Steva
AU  - Lijakovic, Ivana Pajic
AU  - Dordevic, Verica
AU  - Rac, Vladislav
AU  - Rakić, Vesna M.
AU  - Šolević Knudsen, Tatjana
AU  - Pavlović, Vladimir B.
AU  - Bugarski, Branko
AU  - Nedovic, Viktor
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/3173
AB  - In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
VL  - 45
SP  - 111
EP  - 123
DO  - 10.1016/j.foodhyd.2014.10.001
ER  - 

@article{
author = "Levic, Steva and Lijakovic, Ivana Pajic and Dordevic, Verica and Rac, Vladislav and Rakić, Vesna M. and Šolević Knudsen, Tatjana and Pavlović, Vladimir B. and Bugarski, Branko and Nedovic, Viktor",
year = "2015",
abstract = "In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion",
volume = "45",
pages = "111-123",
doi = "10.1016/j.foodhyd.2014.10.001"
}

Levic, S., Lijakovic, I. P., Dordevic, V., Rac, V., Rakić, V. M., Šolević Knudsen, T., Pavlović, V. B., Bugarski, B.,& Nedovic, V.. (2015). Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 45, 111-123.
https://doi.org/10.1016/j.foodhyd.2014.10.001

Levic S, Lijakovic IP, Dordevic V, Rac V, Rakić VM, Šolević Knudsen T, Pavlović VB, Bugarski B, Nedovic V. Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids. 2015;45:111-123.
doi:10.1016/j.foodhyd.2014.10.001 .

Levic, Steva, Lijakovic, Ivana Pajic, Dordevic, Verica, Rac, Vladislav, Rakić, Vesna M., Šolević Knudsen, Tatjana, Pavlović, Vladimir B., Bugarski, Branko, Nedovic, Viktor, "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion" in Food Hydrocolloids, 45 (2015):111-123,
https://doi.org/10.1016/j.foodhyd.2014.10.001 . .

TY  - JOUR
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Žižak, Željko
AU  - Nikšić, Miomir
AU  - Jakovljević, Dragica
AU  - Vrvić, Miroslav
AU  - Van Griensven, Leo J. L. D.
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1666
AB  - The methanolic extract of the wild edible mushroom Cantharellus cibarius Fr. (chanterelle) was analyzed for in vitro antioxidative, cytotoxic, antihypertensive and antibacterial activities. Various primary and secondary metabolites were found. Phenols were the major antioxidant components found in the extract (49.8 mg g(-1)), followed by flavonoids, whose content was approximately 86% of the total phenol content. Antioxidant activity, measured by four different methods, was high for inhibition of lipid peroxidation (EC50 = 1.21 mg mL(-1)) and chelating ability (EC50 = 0.64 mg mL(-1)). The antioxidant activity of the C. cibarius methanol extract was achieved through chelating iron compared to hydrogen atom and/or electron transfer. The extract showed good selectivity in cytotoxicity on human cervix adenocarcinoma HeLa, breast carcinoma MDA-MB-453 and human myelogenous leukemia K562, compared to normal control human fetal lung fibroblasts MRC-5 and human lung bronchial epithelial cells BEAS-2B. The extract had inhibitory activity against angiotensin converting I enzyme (ACE) (IC50 = 0.063 mg mL(-1)). The extract revealed selective antimicrobial activity against Gram-positive bacteria with the highest potential against E. faecalis. The medicinal and health benefits, observed in wild C. cibarius mushroom, seem an additional reason for its traditional use as a popular delicacy food.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms
VL  - 6
IS  - 6
SP  - 1875
EP  - 1886
DO  - 10.1039/c5fo00312a
ER  - 

@article{
author = "Kozarski, Maja S. and Klaus, Anita and Vunduk, Jovana and Žižak, Željko and Nikšić, Miomir and Jakovljević, Dragica and Vrvić, Miroslav and Van Griensven, Leo J. L. D.",
year = "2015",
abstract = "The methanolic extract of the wild edible mushroom Cantharellus cibarius Fr. (chanterelle) was analyzed for in vitro antioxidative, cytotoxic, antihypertensive and antibacterial activities. Various primary and secondary metabolites were found. Phenols were the major antioxidant components found in the extract (49.8 mg g(-1)), followed by flavonoids, whose content was approximately 86% of the total phenol content. Antioxidant activity, measured by four different methods, was high for inhibition of lipid peroxidation (EC50 = 1.21 mg mL(-1)) and chelating ability (EC50 = 0.64 mg mL(-1)). The antioxidant activity of the C. cibarius methanol extract was achieved through chelating iron compared to hydrogen atom and/or electron transfer. The extract showed good selectivity in cytotoxicity on human cervix adenocarcinoma HeLa, breast carcinoma MDA-MB-453 and human myelogenous leukemia K562, compared to normal control human fetal lung fibroblasts MRC-5 and human lung bronchial epithelial cells BEAS-2B. The extract had inhibitory activity against angiotensin converting I enzyme (ACE) (IC50 = 0.063 mg mL(-1)). The extract revealed selective antimicrobial activity against Gram-positive bacteria with the highest potential against E. faecalis. The medicinal and health benefits, observed in wild C. cibarius mushroom, seem an additional reason for its traditional use as a popular delicacy food.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms",
volume = "6",
number = "6",
pages = "1875-1886",
doi = "10.1039/c5fo00312a"
}

Kozarski, M. S., Klaus, A., Vunduk, J., Žižak, Ž., Nikšić, M., Jakovljević, D., Vrvić, M.,& Van Griensven, L. J. L. D.. (2015). Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms. in Food & Function
Royal Soc Chemistry, Cambridge., 6(6), 1875-1886.
https://doi.org/10.1039/c5fo00312a

Kozarski MS, Klaus A, Vunduk J, Žižak Ž, Nikšić M, Jakovljević D, Vrvić M, Van Griensven LJLD. Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms. in Food & Function. 2015;6(6):1875-1886.
doi:10.1039/c5fo00312a .

Kozarski, Maja S., Klaus, Anita, Vunduk, Jovana, Žižak, Željko, Nikšić, Miomir, Jakovljević, Dragica, Vrvić, Miroslav, Van Griensven, Leo J. L. D., "Nutraceutical properties of the methanolic extract of edible mushroom Cantharellus cibarius (Fries): primary mechanisms" in Food & Function, 6, no. 6 (2015):1875-1886,
https://doi.org/10.1039/c5fo00312a . .

TY  - JOUR
AU  - Klaus, Anita
AU  - Kozarski, Maja S.
AU  - Vunduk, Jovana
AU  - Todorović, Nina
AU  - Jakovljević, Dragica
AU  - Žižak, Željko
AU  - Pavlović, Vladimir B.
AU  - Levic, Steva
AU  - Nikšić, Miomir
AU  - Van Griensven, Leo J. L. D.
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1761
AB  - Partially purified polysaccharides (FP) and hot alkali extract (FNa) obtained from fruiting bodies of the wild basidiomycete Grifola frondosa were examined for their antimicrobial, antioxidant and cytotoxic activity. The structural properties of FP and FNa samples were investigated by FT-IR and high resolution 1H- and 13C-NMR spectroscopy. From a group of various G- and G+ bacteria the antibacterial effects were highest against the G + B. cereus. FNa was the better antioxidant shown by the lower EC50 values of DPPH scavenging ability, ferric-reducing antioxidant power and ferrous ion-chelating ability. Ferric-reducing antioxidant power and ferrous ion-chelating ability were mostly linked to total polysaccharides, total- and beta-glucan content, as well as total protein content. Both extracts displayed a moderate dose dependent antiproliferative action towards malignant human breast cancer MDA-MB-453, cervical adenocarcinoma HeLa and myelogenous leukemia K562 cells not observed in the non cancer derived MRC-5 fibroblasts. The highest effect was found in HeLa cells for FP extract. The mean diameter of Ca-alginate bead loading FP was 960.7 mu m while the mean diameter of beads encapsulating FNa extract was 1051.7 mu m.
PB  - Elsevier
T2  - Food Research International
T1  - Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa
VL  - 67
SP  - 272
EP  - 283
DO  - 10.1016/j.foodres.2014.11.035
ER  - 

@article{
author = "Klaus, Anita and Kozarski, Maja S. and Vunduk, Jovana and Todorović, Nina and Jakovljević, Dragica and Žižak, Željko and Pavlović, Vladimir B. and Levic, Steva and Nikšić, Miomir and Van Griensven, Leo J. L. D.",
year = "2015",
abstract = "Partially purified polysaccharides (FP) and hot alkali extract (FNa) obtained from fruiting bodies of the wild basidiomycete Grifola frondosa were examined for their antimicrobial, antioxidant and cytotoxic activity. The structural properties of FP and FNa samples were investigated by FT-IR and high resolution 1H- and 13C-NMR spectroscopy. From a group of various G- and G+ bacteria the antibacterial effects were highest against the G + B. cereus. FNa was the better antioxidant shown by the lower EC50 values of DPPH scavenging ability, ferric-reducing antioxidant power and ferrous ion-chelating ability. Ferric-reducing antioxidant power and ferrous ion-chelating ability were mostly linked to total polysaccharides, total- and beta-glucan content, as well as total protein content. Both extracts displayed a moderate dose dependent antiproliferative action towards malignant human breast cancer MDA-MB-453, cervical adenocarcinoma HeLa and myelogenous leukemia K562 cells not observed in the non cancer derived MRC-5 fibroblasts. The highest effect was found in HeLa cells for FP extract. The mean diameter of Ca-alginate bead loading FP was 960.7 mu m while the mean diameter of beads encapsulating FNa extract was 1051.7 mu m.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa",
volume = "67",
pages = "272-283",
doi = "10.1016/j.foodres.2014.11.035"
}

Klaus, A., Kozarski, M. S., Vunduk, J., Todorović, N., Jakovljević, D., Žižak, Ž., Pavlović, V. B., Levic, S., Nikšić, M.,& Van Griensven, L. J. L. D.. (2015). Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa. in Food Research International
Elsevier., 67, 272-283.
https://doi.org/10.1016/j.foodres.2014.11.035

Klaus A, Kozarski MS, Vunduk J, Todorović N, Jakovljević D, Žižak Ž, Pavlović VB, Levic S, Nikšić M, Van Griensven LJLD. Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa. in Food Research International. 2015;67:272-283.
doi:10.1016/j.foodres.2014.11.035 .

Klaus, Anita, Kozarski, Maja S., Vunduk, Jovana, Todorović, Nina, Jakovljević, Dragica, Žižak, Željko, Pavlović, Vladimir B., Levic, Steva, Nikšić, Miomir, Van Griensven, Leo J. L. D., "Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa" in Food Research International, 67 (2015):272-283,
https://doi.org/10.1016/j.foodres.2014.11.035 . .

TY  - JOUR
AU  - Levic, Steva
AU  - Lijakovic, Ivana Pajic
AU  - Dordevic, Verica
AU  - Rac, Vladislav
AU  - Rakić, Vesna M.
AU  - Šolević Knudsen, Tatjana
AU  - Pavlović, Vladimir B.
AU  - Bugarski, Branko
AU  - Nedovic, Viktor
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1762
AB  - In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
VL  - 45
SP  - 111
EP  - 123
DO  - 10.1016/j.foodhyd.2014.10.001
ER  - 

@article{
author = "Levic, Steva and Lijakovic, Ivana Pajic and Dordevic, Verica and Rac, Vladislav and Rakić, Vesna M. and Šolević Knudsen, Tatjana and Pavlović, Vladimir B. and Bugarski, Branko and Nedovic, Viktor",
year = "2015",
abstract = "In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion",
volume = "45",
pages = "111-123",
doi = "10.1016/j.foodhyd.2014.10.001"
}

Levic, S., Lijakovic, I. P., Dordevic, V., Rac, V., Rakić, V. M., Šolević Knudsen, T., Pavlović, V. B., Bugarski, B.,& Nedovic, V.. (2015). Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 45, 111-123.
https://doi.org/10.1016/j.foodhyd.2014.10.001

Levic S, Lijakovic IP, Dordevic V, Rac V, Rakić VM, Šolević Knudsen T, Pavlović VB, Bugarski B, Nedovic V. Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids. 2015;45:111-123.
doi:10.1016/j.foodhyd.2014.10.001 .

Levic, Steva, Lijakovic, Ivana Pajic, Dordevic, Verica, Rac, Vladislav, Rakić, Vesna M., Šolević Knudsen, Tatjana, Pavlović, Vladimir B., Bugarski, Branko, Nedovic, Viktor, "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion" in Food Hydrocolloids, 45 (2015):111-123,
https://doi.org/10.1016/j.foodhyd.2014.10.001 . .

TY  - JOUR
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Vrvić, Miroslav
AU  - Van Griensven, Leo J. L. D.
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1826
AB  - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
PB  - MDPI
T2  - Molecules
T1  - Antioxidants of Edible Mushrooms
VL  - 20
IS  - 10
SP  - 19489
EP  - 19525
DO  - 10.3390/molecules201019489
ER  - 

@article{
author = "Kozarski, Maja S. and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir and Vrvić, Miroslav and Van Griensven, Leo J. L. D.",
year = "2015",
abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.",
publisher = "MDPI",
journal = "Molecules",
title = "Antioxidants of Edible Mushrooms",
volume = "20",
number = "10",
pages = "19489-19525",
doi = "10.3390/molecules201019489"
}

Kozarski, M. S., Klaus, A., Jakovljević, D., Todorović, N., Vunduk, J., Petrović, P., Nikšić, M., Vrvić, M.,& Van Griensven, L. J. L. D.. (2015). Antioxidants of Edible Mushrooms. in Molecules
MDPI., 20(10), 19489-19525.
https://doi.org/10.3390/molecules201019489

Kozarski MS, Klaus A, Jakovljević D, Todorović N, Vunduk J, Petrović P, Nikšić M, Vrvić M, Van Griensven LJLD. Antioxidants of Edible Mushrooms. in Molecules. 2015;20(10):19489-19525.
doi:10.3390/molecules201019489 .

Kozarski, Maja S., Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, Vrvić, Miroslav, Van Griensven, Leo J. L. D., "Antioxidants of Edible Mushrooms" in Molecules, 20, no. 10 (2015):19489-19525,
https://doi.org/10.3390/molecules201019489 . .

TY  - JOUR
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Nikšić, Miomir
AU  - Vrvić, Miroslav
AU  - Van Griensven, Leo J. L. D.
PY  - 2014
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1395
AB  - Polysaccharides of the European strain of A. brasiliensis were obtained by hot water extraction and ethanol precipitation (HWPE I) of fruiting bodies, and further purified by dialysis (HWPE II) and pronase incubation (PPE). These polysaccharides consisted mainly of (1 -> 6)-beta-D-glucans. PPE was free of proteins and polyphenols as demonstrated by quantitative assays and NMR profiling. They showed a clear IFN-gamma inducing activity in human PBMCs, which suggests these polysaccharides to have proinflammatory effects. Treatment by beta-glucosidase caused the polysaccharides to be degraded into smaller fragments and at the same time increased their IFN-gamma inducing activity in PBMCs fourfold. In vitro, PPE showed a dose-dependent inhibition of the proliferation of the human leukemia Jurkat cell. At 100 mu g/mL the cells' viability was decreased by appr. 51% compared to the control. EPR spin trapping demonstrated a high antioxidative activity against (OH)-O-center dot and (center dot)O2(-) radicals of HWPE land PPE. Further, the results of the antioxidant assays indicated that antioxidant activity against (OH)-O-center dot radicals in the Fenton system was achieved through scavenging or through chelating iron mechanisms. The good immunomodulating and antioxidative properties of A. brasiliensis polysaccharide extract obtained by hot water extraction and ethanol precipitation make it suitable for everyday use as an inexpensive dietary supplement.
PB  - Elsevier
T2  - Food Research International
T1  - Dietary polysaccharide extracts of Agaricus brasiliensis fruiting bodies: chemical characterization and bioactivities at different levels of purification
VL  - 64
SP  - 53
EP  - 64
DO  - 10.1016/j.foodres.2014.05.075
ER  - 

@article{
author = "Kozarski, Maja S. and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Nikšić, Miomir and Vrvić, Miroslav and Van Griensven, Leo J. L. D.",
year = "2014",
abstract = "Polysaccharides of the European strain of A. brasiliensis were obtained by hot water extraction and ethanol precipitation (HWPE I) of fruiting bodies, and further purified by dialysis (HWPE II) and pronase incubation (PPE). These polysaccharides consisted mainly of (1 -> 6)-beta-D-glucans. PPE was free of proteins and polyphenols as demonstrated by quantitative assays and NMR profiling. They showed a clear IFN-gamma inducing activity in human PBMCs, which suggests these polysaccharides to have proinflammatory effects. Treatment by beta-glucosidase caused the polysaccharides to be degraded into smaller fragments and at the same time increased their IFN-gamma inducing activity in PBMCs fourfold. In vitro, PPE showed a dose-dependent inhibition of the proliferation of the human leukemia Jurkat cell. At 100 mu g/mL the cells' viability was decreased by appr. 51% compared to the control. EPR spin trapping demonstrated a high antioxidative activity against (OH)-O-center dot and (center dot)O2(-) radicals of HWPE land PPE. Further, the results of the antioxidant assays indicated that antioxidant activity against (OH)-O-center dot radicals in the Fenton system was achieved through scavenging or through chelating iron mechanisms. The good immunomodulating and antioxidative properties of A. brasiliensis polysaccharide extract obtained by hot water extraction and ethanol precipitation make it suitable for everyday use as an inexpensive dietary supplement.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Dietary polysaccharide extracts of Agaricus brasiliensis fruiting bodies: chemical characterization and bioactivities at different levels of purification",
volume = "64",
pages = "53-64",
doi = "10.1016/j.foodres.2014.05.075"
}

Kozarski, M. S., Klaus, A., Jakovljević, D., Todorović, N., Nikšić, M., Vrvić, M.,& Van Griensven, L. J. L. D.. (2014). Dietary polysaccharide extracts of Agaricus brasiliensis fruiting bodies: chemical characterization and bioactivities at different levels of purification. in Food Research International
Elsevier., 64, 53-64.
https://doi.org/10.1016/j.foodres.2014.05.075

Kozarski MS, Klaus A, Jakovljević D, Todorović N, Nikšić M, Vrvić M, Van Griensven LJLD. Dietary polysaccharide extracts of Agaricus brasiliensis fruiting bodies: chemical characterization and bioactivities at different levels of purification. in Food Research International. 2014;64:53-64.
doi:10.1016/j.foodres.2014.05.075 .

Kozarski, Maja S., Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Nikšić, Miomir, Vrvić, Miroslav, Van Griensven, Leo J. L. D., "Dietary polysaccharide extracts of Agaricus brasiliensis fruiting bodies: chemical characterization and bioactivities at different levels of purification" in Food Research International, 64 (2014):53-64,
https://doi.org/10.1016/j.foodres.2014.05.075 . .

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  - Klaus, Anita
AU  - Kozarski, Maja S.
AU  - Nikšić, Miomir
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Stefanoska, Ivana
AU  - Van Griensven, Leo J. L. D.
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1196
AB  - Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.
PB  - Informa Healthcare, London
T2  - International Journal of Food Sciences and Nutrition
T1  - The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants
VL  - 64
IS  - 5
SP  - 599
EP  - 610
DO  - 10.3109/09637486.2012.759190
ER  - 

@article{
author = "Klaus, Anita and Kozarski, Maja S. and Nikšić, Miomir and Jakovljević, Dragica and Todorović, Nina and Stefanoska, Ivana and Van Griensven, Leo J. L. D.",
year = "2013",
abstract = "Hot water extract (LN), partially purified polysaccharides (LP) and hot alkali extracted polysaccharides (LNa) obtained from fruiting bodies of the wild basidiomycete Laetiporus sulphureus were examined for their antioxidant activities. LNa was the most active antioxidant, as shown by the median effective concentrations (EC50 values) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (0.5 +/- 0.2 mg/ml), reducing power (4.0 +/- 0.3 mg/ml) and ferrous ion-chelating ability (1.5 +/- 0.1 mg/ml). LNa contained the highest level of alpha-glucan (17.3 +/- 1.2 g/100 g dw), whereas LP contained mostly beta-glucans (66.8 +/- 1.3 g/100 g dw). The prevalent monosaccharide in all extracts was glucose. The EC50 values of all three antioxidant activity assays were well-correlated with the alpha-glucan content. Strong and significant correlation was found between total phenolic compounds and DPPH scavenging ability and also reducing power. The three investigated extracts (at concentrations of 0.1-10 mg/ml) were not toxic to HTR-8/SVneo trophoblast cell line.",
publisher = "Informa Healthcare, London",
journal = "International Journal of Food Sciences and Nutrition",
title = "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants",
volume = "64",
number = "5",
pages = "599-610",
doi = "10.3109/09637486.2012.759190"
}

Klaus, A., Kozarski, M. S., Nikšić, M., Jakovljević, D., Todorović, N., Stefanoska, I.,& Van Griensven, L. J. L. D.. (2013). The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition
Informa Healthcare, London., 64(5), 599-610.
https://doi.org/10.3109/09637486.2012.759190

Klaus A, Kozarski MS, Nikšić M, Jakovljević D, Todorović N, Stefanoska I, Van Griensven LJLD. The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants. in International Journal of Food Sciences and Nutrition. 2013;64(5):599-610.
doi:10.3109/09637486.2012.759190 .

Klaus, Anita, Kozarski, Maja S., Nikšić, Miomir, Jakovljević, Dragica, Todorović, Nina, Stefanoska, Ivana, Van Griensven, Leo J. L. D., "The edible mushroom Laetiporus sulphureus as potential source of natural antioxidants" in International Journal of Food Sciences and Nutrition, 64, no. 5 (2013):599-610,
https://doi.org/10.3109/09637486.2012.759190 . .

TY  - JOUR
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Nikšić, Miomir
AU  - Vrvić, Miroslav
AU  - Todorović, Nina
AU  - Jakovljević, Dragica
AU  - Van Griensven, Leo J. L. D.
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/987
AB  - Antioxidant activities of polysaccharide extracts of four of the most widely known mushrooms often used in medicinal applications as well as in tea and food, namely Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor, were studied. G. applanatum and L edodes extracts were the strongest DPPH scavengers, i.e. EC50  LT  0.1 mg/mL. G. applanatum extract had the highest chelating ability of ferrous ion (EC50 = 3.58 mg/mL), inhibition of lipid peroxidation (EC50 = 2.07 mg/mL) and had the highest reducing power, EC50 = 0.18. All four polysaccharide extracts showed a strong correlation between the reducing power and the total amount of phenols and alpha-glucans: no such correlation was found between the reducing power and the amount of total polysaccharides and proteins. The extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, still present after hot water treatment, ethanol precipitation and dialysis. Glucose was the prevalent monosaccharide of all polysaccharides and samples contained both alpha- and beta-glucans. Total glucan contents varied considerably, i.e. from 35% for G. applanatum to 83% for G. lucidum. Uronic acid was found in the G. applanatum polysaccharides. Fourier transform infrared (FT-IR) analysis showed strong aromatic and ester peaks next to the different sugar and polysaccharide signals.
PB  - Academic Press Inc.
T2  - Journal of Food Composition and Analysis
T1  - Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor
VL  - 26
IS  - 1-2
SP  - 144
EP  - 153
DO  - 10.1016/j.jfca.2012.02.004
ER  - 

@article{
author = "Kozarski, Maja S. and Klaus, Anita and Nikšić, Miomir and Vrvić, Miroslav and Todorović, Nina and Jakovljević, Dragica and Van Griensven, Leo J. L. D.",
year = "2012",
abstract = "Antioxidant activities of polysaccharide extracts of four of the most widely known mushrooms often used in medicinal applications as well as in tea and food, namely Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor, were studied. G. applanatum and L edodes extracts were the strongest DPPH scavengers, i.e. EC50  LT  0.1 mg/mL. G. applanatum extract had the highest chelating ability of ferrous ion (EC50 = 3.58 mg/mL), inhibition of lipid peroxidation (EC50 = 2.07 mg/mL) and had the highest reducing power, EC50 = 0.18. All four polysaccharide extracts showed a strong correlation between the reducing power and the total amount of phenols and alpha-glucans: no such correlation was found between the reducing power and the amount of total polysaccharides and proteins. The extracts contained a mixture/complex of polysaccharides, proteins and polyphenols, still present after hot water treatment, ethanol precipitation and dialysis. Glucose was the prevalent monosaccharide of all polysaccharides and samples contained both alpha- and beta-glucans. Total glucan contents varied considerably, i.e. from 35% for G. applanatum to 83% for G. lucidum. Uronic acid was found in the G. applanatum polysaccharides. Fourier transform infrared (FT-IR) analysis showed strong aromatic and ester peaks next to the different sugar and polysaccharide signals.",
publisher = "Academic Press Inc.",
journal = "Journal of Food Composition and Analysis",
title = "Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor",
volume = "26",
number = "1-2",
pages = "144-153",
doi = "10.1016/j.jfca.2012.02.004"
}

Kozarski, M. S., Klaus, A., Nikšić, M., Vrvić, M., Todorović, N., Jakovljević, D.,& Van Griensven, L. J. L. D.. (2012). Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor. in Journal of Food Composition and Analysis
Academic Press Inc.., 26(1-2), 144-153.
https://doi.org/10.1016/j.jfca.2012.02.004

Kozarski MS, Klaus A, Nikšić M, Vrvić M, Todorović N, Jakovljević D, Van Griensven LJLD. Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor. in Journal of Food Composition and Analysis. 2012;26(1-2):144-153.
doi:10.1016/j.jfca.2012.02.004 .

Kozarski, Maja S., Klaus, Anita, Nikšić, Miomir, Vrvić, Miroslav, Todorović, Nina, Jakovljević, Dragica, Van Griensven, Leo J. L. D., "Antioxidative activities and chemical characterization of polysaccharide extracts from the widely used mushrooms Ganoderma applanatum, Ganoderma lucidum, Lentinus edodes and Trametes versicolor" in Journal of Food Composition and Analysis, 26, no. 1-2 (2012):144-153,
https://doi.org/10.1016/j.jfca.2012.02.004 . .

TY  - CONF
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Nikšić, Miomir
AU  - Jakovljević, Dragica
AU  - Vrvić, Miroslav
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1148
AB  - Fruiting bodies of some wild and cultivatable mushrooms contain medicinal compounds which are being used in traditional medicines and cosmetics. Champignon mushroom (Agaricus bisporus) is the most widely cultivated species of edible mushroom worldwide. This paper focuses on antioxidant and antimicrobial importance of A bisporus. Water-soluble polysaccharide-enriched fraction was isolated from the dry carpophores of Agaricus bisporus. Antioxidant activities were investigated using in vitro assay systems: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and chelating ability on ferrous ions. Antimicrobial activity was tested against Gram positive and Gram negative bacteria in vitro by disk diffusion method in order to determine the zones of inhibition. At concentrations of 0.1-10 mg/ml, the scavenging abilities of A bisporus ranged between 12.3-75.5 %. The radical scavenging ability of the positive controls-tocopherol and ascorbic acid, at the concentrations of 0.1-20 mg/ml, were between 79.9-80.8 and 80.6-91.1 %, respectively. Polysaccharide extract from A bisporus showed steadily increasing chelating ability as concentrations increased to 88.2 % at 20 mg/ml. The chelating ability of the citric acid was between 7.2-10.7 %, at the concentrations of 0.1-20 mg/ml. The study of antimicrobial potential of polysaccharide extract showed more potent activity against Gram-positive Enterococcus faecalis ATCC 49532 (26.7 ± 0.2 mm), Bacillus cereus 10876 (27.5 ± 0.4 mm), Geobacillus stearothermophylus ATCC 7953 (22.8 ± 0.3 mm) than Gram-negative bacteria Pseudomonas aeruginosa ATCC 35032 (10.4 ± 0.6 mm), Proteus hauseri ATCC 13315 (12.1 ± 0.1 mm) Escherichia coli (0157:H7) 35150 (12.7 ± 0.4 mm) with exception of Klebsiella pneumoniae ATCC 27736 (22.3 ± 0.2 mm).
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Antioxidant and antimicrobial potentials of champignon mushroom
SP  - 144
EP  - 149
UR  - https://hdl.handle.net/21.15107/rcub_cer_1148
ER  - 

@conference{
author = "Kozarski, Maja S. and Klaus, Anita and Nikšić, Miomir and Jakovljević, Dragica and Vrvić, Miroslav",
year = "2012",
abstract = "Fruiting bodies of some wild and cultivatable mushrooms contain medicinal compounds which are being used in traditional medicines and cosmetics. Champignon mushroom (Agaricus bisporus) is the most widely cultivated species of edible mushroom worldwide. This paper focuses on antioxidant and antimicrobial importance of A bisporus. Water-soluble polysaccharide-enriched fraction was isolated from the dry carpophores of Agaricus bisporus. Antioxidant activities were investigated using in vitro assay systems: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and chelating ability on ferrous ions. Antimicrobial activity was tested against Gram positive and Gram negative bacteria in vitro by disk diffusion method in order to determine the zones of inhibition. At concentrations of 0.1-10 mg/ml, the scavenging abilities of A bisporus ranged between 12.3-75.5 %. The radical scavenging ability of the positive controls-tocopherol and ascorbic acid, at the concentrations of 0.1-20 mg/ml, were between 79.9-80.8 and 80.6-91.1 %, respectively. Polysaccharide extract from A bisporus showed steadily increasing chelating ability as concentrations increased to 88.2 % at 20 mg/ml. The chelating ability of the citric acid was between 7.2-10.7 %, at the concentrations of 0.1-20 mg/ml. The study of antimicrobial potential of polysaccharide extract showed more potent activity against Gram-positive Enterococcus faecalis ATCC 49532 (26.7 ± 0.2 mm), Bacillus cereus 10876 (27.5 ± 0.4 mm), Geobacillus stearothermophylus ATCC 7953 (22.8 ± 0.3 mm) than Gram-negative bacteria Pseudomonas aeruginosa ATCC 35032 (10.4 ± 0.6 mm), Proteus hauseri ATCC 13315 (12.1 ± 0.1 mm) Escherichia coli (0157:H7) 35150 (12.7 ± 0.4 mm) with exception of Klebsiella pneumoniae ATCC 27736 (22.3 ± 0.2 mm).",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Antioxidant and antimicrobial potentials of champignon mushroom",
pages = "144-149",
url = "https://hdl.handle.net/21.15107/rcub_cer_1148"
}

Kozarski, M. S., Klaus, A., Nikšić, M., Jakovljević, D.,& Vrvić, M.. (2012). Antioxidant and antimicrobial potentials of champignon mushroom. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 144-149.
https://hdl.handle.net/21.15107/rcub_cer_1148

Kozarski MS, Klaus A, Nikšić M, Jakovljević D, Vrvić M. Antioxidant and antimicrobial potentials of champignon mushroom. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:144-149.
https://hdl.handle.net/21.15107/rcub_cer_1148 .

Kozarski, Maja S., Klaus, Anita, Nikšić, Miomir, Jakovljević, Dragica, Vrvić, Miroslav, "Antioxidant and antimicrobial potentials of champignon mushroom" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):144-149,
https://hdl.handle.net/21.15107/rcub_cer_1148 .

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 . .