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Žilić, Slađana

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  • Žilić, Slađana (2)
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Author's Bibliography

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

Žilić, Slađana; Dodig, Dejan; Vančetović, Jelena; Grčić, Nikola; Perić, Vesna; Titan, Primož; Maksimović, Vuk

(Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 2019)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Grčić, Nikola
AU  - Perić, Vesna
AU  - Titan, Primož
AU  - Maksimović, Vuk
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/769
AB  - Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative
stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that
provides health benefi ts to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain
of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after
alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as
much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identifi ed in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside)
and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identifi ed in the deep purple maize, purple wheat,
and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total
anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline
pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation
of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.
PB  - Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
VL  - 69
IS  - 2
SP  - 137
EP  - 146
DO  - 10.31883/pjfns-2019-105100
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Grčić, Nikola and Perić, Vesna and Titan, Primož and Maksimović, Vuk",
year = "2019",
url = "http://rik.mrizp.rs/handle/123456789/769",
abstract = "Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative
stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that
provides health benefi ts to a large part of human world’s population. This study investigated composition and content of anthocyanins in the grain
of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after
alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as
much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identifi ed in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside)
and three of cyanidin-3-(dimalonyl-β-glucoside). Seven, nine, and three anthocyanins have been identifi ed in the deep purple maize, purple wheat,
and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total
anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline
pH. However, at the beginning of their degradation they were transformed to their non-acylated parents.
The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation
of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.",
publisher = "Olsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives",
volume = "69",
number = "2",
pages = "137-146",
doi = "10.31883/pjfns-2019-105100"
}
Žilić, S., Dodig, D., Vančetović, J., Grčić, N., Perić, V., Titan, P.,& Maksimović, V. (2019). Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives.
Polish Journal of Food and Nutrition SciencesOlsztyn : Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences., 69(2), 137-146.
https://doi.org/10.31883/pjfns-2019-105100
Žilić S, Dodig D, Vančetović J, Grčić N, Perić V, Titan P, Maksimović V. Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. Polish Journal of Food and Nutrition Sciences. 2019;69(2):137-146
Žilić Slađana, Dodig Dejan, Vančetović Jelena, Grčić Nikola, Perić Vesna, Titan Primož, Maksimović Vuk, "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives" 69, no. 2 (2019):137-146,
https://doi.org/10.31883/pjfns-2019-105100 .
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Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Žilić, Slađana; Serpen, Arda; Akillioglu, Gul; Janković, Marijana; Gokmen, Vural

(Academic Press Ltd- Elsevier Science Ltd, London, 2012)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Serpen, Arda
AU  - Akillioglu, Gul
AU  - Janković, Marijana
AU  - Gokmen, Vural
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/413
AB  - In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour
VL  - 56
IS  - 3
SP  - 652
EP  - 658
DO  - 10.1016/j.jcs.2012.07.014
ER  - 
@article{
author = "Žilić, Slađana and Serpen, Arda and Akillioglu, Gul and Janković, Marijana and Gokmen, Vural",
year = "2012",
url = "http://rik.mrizp.rs/handle/123456789/413",
abstract = "In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour",
volume = "56",
number = "3",
pages = "652-658",
doi = "10.1016/j.jcs.2012.07.014"
}
Žilić, S., Serpen, A., Akillioglu, G., Janković, M.,& Gokmen, V. (2012). Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour.
Journal of Cereal ScienceAcademic Press Ltd- Elsevier Science Ltd, London., 56(3), 652-658.
https://doi.org/10.1016/j.jcs.2012.07.014
Žilić S, Serpen A, Akillioglu G, Janković M, Gokmen V. Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. Journal of Cereal Science. 2012;56(3):652-658
Žilić Slađana, Serpen Arda, Akillioglu Gul, Janković Marijana, Gokmen Vural, "Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour" 56, no. 3 (2012):652-658,
https://doi.org/10.1016/j.jcs.2012.07.014 .
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