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",
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. in Polish Journal of Food and Nutrition Sciences
Olsztyn : 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. in Polish Journal of Food and Nutrition Sciences. 2019;69(2):137-146.
doi:10.31883/pjfns-2019-105100 .

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" in Polish Journal of Food and Nutrition Sciences, 69, no. 2 (2019):137-146,
https://doi.org/10.31883/pjfns-2019-105100 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Vančetović, Jelena
AU  - Basić, Zorica
AU  - Maksimović, Vuk
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/623
AB  - Yellow, green, pinky and purple colored corn silk were harvested 5 and 25 days after emergence and compared with six medicinal herbs for total phenolics, flavonoids, anthocyanins, proanthocyanidins, chlorophylls, as well as antioxidant activity. The phenolic acid, flavonoid and mineral matter profiles of corn silks were also determined. Corn silks at the silking stage are much more suitable for use as a natural source of phenolic compounds than silks at the R4 dough stage. The content of total phenolic and flavonoid compounds in fresh silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold than in the most investigated herbs. The most abundant phenolic compounds were hydroxycinnamic acid ester and luteolin derivative i.e. 3-O-caffeoylquinic acid and maysin, respectively. A high potassium content and antioxidant activity of silk are associated with its health benefit properties.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs
VL  - 69
SP  - 363
EP  - 370
DO  - 10.1016/j.jcs.2016.05.003
ER  - 

@article{
author = "Žilić, Slađana and Janković, Marijana and Vančetović, Jelena and Basić, Zorica and Maksimović, Vuk",
year = "2016",
abstract = "Yellow, green, pinky and purple colored corn silk were harvested 5 and 25 days after emergence and compared with six medicinal herbs for total phenolics, flavonoids, anthocyanins, proanthocyanidins, chlorophylls, as well as antioxidant activity. The phenolic acid, flavonoid and mineral matter profiles of corn silks were also determined. Corn silks at the silking stage are much more suitable for use as a natural source of phenolic compounds than silks at the R4 dough stage. The content of total phenolic and flavonoid compounds in fresh silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold than in the most investigated herbs. The most abundant phenolic compounds were hydroxycinnamic acid ester and luteolin derivative i.e. 3-O-caffeoylquinic acid and maysin, respectively. A high potassium content and antioxidant activity of silk are associated with its health benefit properties.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs",
volume = "69",
pages = "363-370",
doi = "10.1016/j.jcs.2016.05.003"
}

Žilić, S., Janković, M., Vančetović, J., Basić, Z.,& Maksimović, V.. (2016). Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 69, 363-370.
https://doi.org/10.1016/j.jcs.2016.05.003

Žilić S, Janković M, Vančetović J, Basić Z, Maksimović V. Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs. in Journal of Cereal Science. 2016;69:363-370.
doi:10.1016/j.jcs.2016.05.003 .

Žilić, Slađana, Janković, Marijana, Vančetović, Jelena, Basić, Zorica, Maksimović, Vuk, "Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs" in Journal of Cereal Science, 69 (2016):363-370,
https://doi.org/10.1016/j.jcs.2016.05.003 . .

TY  - JOUR
AU  - Vuletić, Mirjana
AU  - Marković, Ksenija
AU  - Kravić, Natalija
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Vučinić, Željko
AU  - Maksimović, Vuk
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/551
AB  - An analysis of peroxidase and ascorbate oxidase activity, phenolic content and antioxidant capacity of isolated maize root cell walls was performed in controls and plants stressed with polyethylene glycol (PEG) or heavy metals, zinc or copper. Peroxidase activity (oxidative and peroxidative) was more pronounced in the ionic than in the covalent cell wall fraction. PEG induced an increase and Zn2+ a decrease of both ionically bound peroxidase activities. In the covalent fraction, Cu2+ decreased oxidative and increased peroxidative activity of peroxidase. Isoelectric focusing of ionically bound proteins and activity staining for peroxidase demonstrated increased intensities and appearance of new acidic isoforms, especially in Zn2+ and PEG treatments. Most pronounced basic isoforms (pI similar to 7.5) in controls, decreased in intensity or completely disappeared in stressed plants. Ascorbate oxidase activity was significantly increased by PEG and decreased by Zn2+ treatments, and highly correlated with peroxidase activity. Antioxidant capacity and total phenolics content increased in heavy metal-treated and decreased in PEG-treated plants. Analysis of individual phenolic components revealed p-coumaric and ferulic acids, as the most abundant, as well as ferulic acid dimers, trimers and tetramers in the cell walls; their quantity increased under stress conditions. Results presented demonstrate the existence of diverse mechanisms of plant response to different stresses.
PB  - Wiley-Blackwell, Hoboken
T2  - Plant Biology
T1  - Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress
VL  - 16
IS  - 1
SP  - 88
EP  - 96
DO  - 10.1111/plb.12017
ER  - 

@article{
author = "Vuletić, Mirjana and Marković, Ksenija and Kravić, Natalija and Hadži-Tašković-Šukalović, Vesna and Vučinić, Željko and Maksimović, Vuk",
year = "2014",
abstract = "An analysis of peroxidase and ascorbate oxidase activity, phenolic content and antioxidant capacity of isolated maize root cell walls was performed in controls and plants stressed with polyethylene glycol (PEG) or heavy metals, zinc or copper. Peroxidase activity (oxidative and peroxidative) was more pronounced in the ionic than in the covalent cell wall fraction. PEG induced an increase and Zn2+ a decrease of both ionically bound peroxidase activities. In the covalent fraction, Cu2+ decreased oxidative and increased peroxidative activity of peroxidase. Isoelectric focusing of ionically bound proteins and activity staining for peroxidase demonstrated increased intensities and appearance of new acidic isoforms, especially in Zn2+ and PEG treatments. Most pronounced basic isoforms (pI similar to 7.5) in controls, decreased in intensity or completely disappeared in stressed plants. Ascorbate oxidase activity was significantly increased by PEG and decreased by Zn2+ treatments, and highly correlated with peroxidase activity. Antioxidant capacity and total phenolics content increased in heavy metal-treated and decreased in PEG-treated plants. Analysis of individual phenolic components revealed p-coumaric and ferulic acids, as the most abundant, as well as ferulic acid dimers, trimers and tetramers in the cell walls; their quantity increased under stress conditions. Results presented demonstrate the existence of diverse mechanisms of plant response to different stresses.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Plant Biology",
title = "Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress",
volume = "16",
number = "1",
pages = "88-96",
doi = "10.1111/plb.12017"
}

Vuletić, M., Marković, K., Kravić, N., Hadži-Tašković-Šukalović, V., Vučinić, Ž.,& Maksimović, V.. (2014). Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress. in Plant Biology
Wiley-Blackwell, Hoboken., 16(1), 88-96.
https://doi.org/10.1111/plb.12017

Vuletić M, Marković K, Kravić N, Hadži-Tašković-Šukalović V, Vučinić Ž, Maksimović V. Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress. in Plant Biology. 2014;16(1):88-96.
doi:10.1111/plb.12017 .

Vuletić, Mirjana, Marković, Ksenija, Kravić, Natalija, Hadži-Tašković-Šukalović, Vesna, Vučinić, Željko, Maksimović, Vuk, "Differential response of antioxidative systems of maize (Zea mays L.) roots cell walls to osmotic and heavy metal stress" in Plant Biology, 16, no. 1 (2014):88-96,
https://doi.org/10.1111/plb.12017 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Basić, Zorica
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Vuk
AU  - Filipović, Milomir
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/550
AB  - The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
VL  - 49
IS  - 4
SP  - 1040
EP  - 1047
DO  - 10.1111/ijfs.12397
ER  - 

@article{
author = "Žilić, Slađana and Janković, Marijana and Basić, Zorica and Hadži-Tašković-Šukalović, Vesna and Maksimović, Vuk and Filipović, Milomir",
year = "2014",
abstract = "The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?",
volume = "49",
number = "4",
pages = "1040-1047",
doi = "10.1111/ijfs.12397"
}

Žilić, S., Janković, M., Basić, Z., Hadži-Tašković-Šukalović, V., Maksimović, V.,& Filipović, M.. (2014). Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(4), 1040-1047.
https://doi.org/10.1111/ijfs.12397

Žilić S, Janković M, Basić Z, Hadži-Tašković-Šukalović V, Maksimović V, Filipović M. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology. 2014;49(4):1040-1047.
doi:10.1111/ijfs.12397 .

Žilić, Slađana, Janković, Marijana, Basić, Zorica, Hadži-Tašković-Šukalović, Vesna, Maksimović, Vuk, Filipović, Milomir, "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?" in International Journal of Food Science and Technology, 49, no. 4 (2014):1040-1047,
https://doi.org/10.1111/ijfs.12397 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Vančetović, Jelena
AU  - Maksimović, Vuk
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/538
AB  - The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Functional Foods
T1  - Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen
VL  - 10
SP  - 65
EP  - 74
DO  - 10.1016/j.jff.2014.05.007
ER  - 

@article{
author = "Žilić, Slađana and Janković, Marijana and Vančetović, Jelena and Maksimović, Vuk",
year = "2014",
abstract = "The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Functional Foods",
title = "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen",
volume = "10",
pages = "65-74",
doi = "10.1016/j.jff.2014.05.007"
}

Žilić, S., Janković, M., Vančetović, J.,& Maksimović, V.. (2014). Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods
Elsevier Science Bv, Amsterdam., 10, 65-74.
https://doi.org/10.1016/j.jff.2014.05.007

Žilić S, Janković M, Vančetović J, Maksimović V. Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods. 2014;10:65-74.
doi:10.1016/j.jff.2014.05.007 .

Žilić, Slađana, Janković, Marijana, Vančetović, Jelena, Maksimović, Vuk, "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen" in Journal of Functional Foods, 10 (2014):65-74,
https://doi.org/10.1016/j.jff.2014.05.007 . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Maksimović, Vuk
AU  - Kandić, Vesna
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/498
AB  - The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
AB  - Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenolne kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes
T1  - Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice
VL  - 45
IS  - 1
SP  - 87
EP  - 100
DO  - 10.2298/GENSR1301087Z
ER  - 

@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Maksimović, Vuk and Kandić, Vesna",
year = "2013",
abstract = "The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species., Cilj ovih istraživanja bio je da se odredi sadržaj fenolnih komponenata i ukupni antioksidativni kapacitet zrna 10 genotipova hlebne (T. aestivum L.) i 10 genotipova durum (T. durum Desf.) pšenice. Rastvorljive slobodne forme ukupnih fenola, flavonoida, PVPP (polyvinylpolypyrrolidone) vezanih fenola, proantocijanidina i fenolnih kiselina bile su analizirane. Pored toga, korelacioni koeficijent između ukupnog antioksidativnog kapaciteta i koncentracije različitih slobodnih fenolnih komponenata, kao i između rastvorljivih slobodnih ukupnih fenola i fenolnih kiselina, flavonoida i PVPP vezanih fenola bio je određen. Značajne razlike nađene su u sadržaju aceton/voda ekstraktibilnih ukupnih fenola, PVPP vezanih fenola i fenolnih kiselina kako između dve vrste pšenice (durum i hlebne), tako i unutar vrste, odnosno između ispitivanih genotipova iste vrste. U proseku, durum pšenica imala je oko 1.2 puta više ukupnih fenola i oko 1.5 puta više PVPP vezanih fenola nego hlebna pšenica. Tri fenolne kiseline, ferulinska, kafeinska i hlorogena, bile su detektovane u etanolskom ekstraktu celog zrna hlebne pšenice. Kafeinska kiselina nije nađena u genotipovima durum pšenice, dok je ferulinska kiselina bila najzastupljenija u genotipovima obe vrste pšenice. Prisustvo proantocijanidina nije utvrđeno u genotipovima hlebne i durum pšenice. Antioksidativni kapacitet meren kao DPPH radikal vezujuća aktivnost bio je sličan između hlebne i durum vrste pšenice, ali su značajne razlike bile utvrđene između genotipova unutar vrste.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes, Sadržaj rastvorljivih slobodnih fenolnih komponenata i antioksidativni kapaciteta zrna genotipova hlebne i durum pšenice",
volume = "45",
number = "1",
pages = "87-100",
doi = "10.2298/GENSR1301087Z"
}

Žilić, S., Hadži-Tašković-Šukalović, V., Dodig, D., Maksimović, V.,& Kandić, V.. (2013). Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 45(1), 87-100.
https://doi.org/10.2298/GENSR1301087Z

Žilić S, Hadži-Tašković-Šukalović V, Dodig D, Maksimović V, Kandić V. Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika. 2013;45(1):87-100.
doi:10.2298/GENSR1301087Z .

Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Dodig, Dejan, Maksimović, Vuk, Kandić, Vesna, "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes" in Genetika, 45, no. 1 (2013):87-100,
https://doi.org/10.2298/GENSR1301087Z . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Vuk
AU  - Maksimović, Milan
AU  - Basić, Zorica
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/400
AB  - In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants
VL  - 54
IS  - 3
SP  - 417
EP  - 424
DO  - 10.1016/j.jcs.2011.08.006
ER  - 

@article{
author = "Žilić, Slađana and Dodig, Dejan and Hadži-Tašković-Šukalović, Vesna and Maksimović, Vuk and Maksimović, Milan and Basić, Zorica",
year = "2011",
abstract = "In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe(3+). Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants",
volume = "54",
number = "3",
pages = "417-424",
doi = "10.1016/j.jcs.2011.08.006"
}

Žilić, S., Dodig, D., Hadži-Tašković-Šukalović, V., Maksimović, V., Maksimović, M.,& Basić, Z.. (2011). Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 54(3), 417-424.
https://doi.org/10.1016/j.jcs.2011.08.006

Žilić S, Dodig D, Hadži-Tašković-Šukalović V, Maksimović V, Maksimović M, Basić Z. Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science. 2011;54(3):417-424.
doi:10.1016/j.jcs.2011.08.006 .

Žilić, Slađana, Dodig, Dejan, Hadži-Tašković-Šukalović, Vesna, Maksimović, Vuk, Maksimović, Milan, Basić, Zorica, "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants" in Journal of Cereal Science, 54, no. 3 (2011):417-424,
https://doi.org/10.1016/j.jcs.2011.08.006 . .