Basić, Zorica

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  • Basić, Zorica (7)
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Author's Bibliography

Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods

Žilić, Slađana; Dodig, Dejan; Vančetović, Jelena; Basić, Zorica; Titan, Primož; Đurić, Nenad; Tolimir, Natasa

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Basić, Zorica
AU  - Titan, Primož
AU  - Đurić, Nenad
AU  - Tolimir, Natasa
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/691
AB  - Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
T1  - Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
VL  - 34
IS  - 5
SP  - 705
EP  - 713
DO  - 10.1080/19440049.2017.1290281
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Basić, Zorica and Titan, Primož and Đurić, Nenad and Tolimir, Natasa",
year = "2017",
url = "http://rik.mrizp.rs/handle/123456789/691",
abstract = "Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment",
title = "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods",
volume = "34",
number = "5",
pages = "705-713",
doi = "10.1080/19440049.2017.1290281"
}
Žilić, S., Dodig, D., Vančetović, J., Basić, Z., Titan, P., Đurić, N.,& Tolimir, N. (2017). Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
Taylor & Francis Ltd, Abingdon., 34(5), 705-713.
https://doi.org/10.1080/19440049.2017.1290281
Žilić S, Dodig D, Vančetović J, Basić Z, Titan P, Đurić N, Tolimir N. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2017;34(5):705-713
Žilić Slađana, Dodig Dejan, Vančetović Jelena, Basić Zorica, Titan Primož, Đurić Nenad, Tolimir Natasa, "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods" Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 34, no. 5 (2017):705-713,
https://doi.org/10.1080/19440049.2017.1290281 .
13
16
18

Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs

Žilić, Slađana; Janković, Marijana; Vančetović, Jelena; Basić, Zorica; Maksimović, Vuk

(Academic Press Ltd- Elsevier Science Ltd, London, 2016)

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",
url = "http://rik.mrizp.rs/handle/123456789/623",
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.
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. Journal of Cereal Science. 2016;69:363-370
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" Journal of Cereal Science, 69 (2016):363-370,
https://doi.org/10.1016/j.jcs.2016.05.003 .
13
24
19
19

Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour

Žilić, Slađana; Janković, Marijana; Delić, Nenad; Vančetović, Jelena; Ignjatović-Micić, Dragana; Basić, Zorica

(Vup Food Research Inst, Bratislava, Bratislava 26, 2015)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Delić, Nenad
AU  - Vančetović, Jelena
AU  - Ignjatović-Micić, Dragana
AU  - Basić, Zorica
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/590
AB  - The contents of total and available niacin, carotenoids, tocopherols, as well as soluble free, conjugated and insoluble bound phenolic compounds was determined in untreated, alkaline-cooked and sprouted kernels of white, sweet and yellow maize. Antioxidant capacity of untreated maize kernels and processed flours was evaluated, too. There was a considerable increase in soluble free and conjugated phenolic compounds contents of maize flour after alkaline cooking and sprouting. The content of total soluble free and conjugated phenolics in maize masa flour and sprouted flour was increased by 35% to 56% and by 46% to 92% as compared to the contents originally present in untreated kernels, respectively. Contrary, conditions of alkaline cooking had strong effect on the loss of bound phenolic compounds, as well as niacin, carotenoids and tocopherols in maize flour. Despite of this, our findings imply that both alkaline cooking and sprouting enhance the antioxidant capacity of maize kernels. According to our results, sprouting is a more effective method to release bound phenolics as well as to enhance the nutritional and functional value of the maize flour. Therefore, sprouted maize, as a rich source of bioavailable phytochemicals, can be used to develop functional maize-based foods.
PB  - Vup Food Research Inst, Bratislava, Bratislava 26
T2  - Journal of Food and Nutrition Research
T1  - Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour
VL  - 54
IS  - 2
SP  - 155
EP  - 164
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Delić, Nenad and Vančetović, Jelena and Ignjatović-Micić, Dragana and Basić, Zorica",
year = "2015",
url = "http://rik.mrizp.rs/handle/123456789/590",
abstract = "The contents of total and available niacin, carotenoids, tocopherols, as well as soluble free, conjugated and insoluble bound phenolic compounds was determined in untreated, alkaline-cooked and sprouted kernels of white, sweet and yellow maize. Antioxidant capacity of untreated maize kernels and processed flours was evaluated, too. There was a considerable increase in soluble free and conjugated phenolic compounds contents of maize flour after alkaline cooking and sprouting. The content of total soluble free and conjugated phenolics in maize masa flour and sprouted flour was increased by 35% to 56% and by 46% to 92% as compared to the contents originally present in untreated kernels, respectively. Contrary, conditions of alkaline cooking had strong effect on the loss of bound phenolic compounds, as well as niacin, carotenoids and tocopherols in maize flour. Despite of this, our findings imply that both alkaline cooking and sprouting enhance the antioxidant capacity of maize kernels. According to our results, sprouting is a more effective method to release bound phenolics as well as to enhance the nutritional and functional value of the maize flour. Therefore, sprouted maize, as a rich source of bioavailable phytochemicals, can be used to develop functional maize-based foods.",
publisher = "Vup Food Research Inst, Bratislava, Bratislava 26",
journal = "Journal of Food and Nutrition Research",
title = "Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour",
volume = "54",
number = "2",
pages = "155-164"
}
Žilić, S., Janković, M., Delić, N., Vančetović, J., Ignjatović-Micić, D.,& Basić, Z. (2015). Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour.
Journal of Food and Nutrition Research
Vup Food Research Inst, Bratislava, Bratislava 26., 54(2), 155-164.
Žilić S, Janković M, Delić N, Vančetović J, Ignjatović-Micić D, Basić Z. Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour. Journal of Food and Nutrition Research. 2015;54(2):155-164
Žilić Slađana, Janković Marijana, Delić Nenad, Vančetović Jelena, Ignjatović-Micić Dragana, Basić Zorica, "Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour" Journal of Food and Nutrition Research, 54, no. 2 (2015):155-164
2
4

Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

Žilić, Slađana; Janković, Marijana; Basić, Zorica; Hadži-Tašković-Šukalović, Vesna; Maksimović, Vuk; Filipović, Milomir

(Wiley, Hoboken, 2014)

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",
url = "http://rik.mrizp.rs/handle/123456789/550",
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?.
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?. International Journal of Food Science and Technology. 2014;49(4):1040-1047
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?" International Journal of Food Science and Technology, 49, no. 4 (2014):1040-1047,
https://doi.org/10.1111/ijfs.12397 .
46
39
44

Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds

Hadži-Tašković-Šukalović, Vesna; Dodig, Dejan; Žilić, Slađana; Kandić, Vesna; Delić, Nenad; Basić, Zorica; Miritescu, Mihai

(Natl Agricultural Research & Development Inst, Fundulea, 2013)

TY  - JOUR
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Žilić, Slađana
AU  - Kandić, Vesna
AU  - Delić, Nenad
AU  - Basić, Zorica
AU  - Miritescu, Mihai
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/471
AB  - The objective of this study was to determine effects of the genotype, environment and genotype by environment interaction on the several quality and antioxidant-related traits of six bread and durum wheat genotypes bred at the Maize Research Institute, Serbia. Trials were conducted in two successive years under contrasting temperature and moisture conditions during spring growing season, thus, the environmental effects consider the influence of "hot/dry" and "cool/wet" season. On average, 1000-seed weight, protein, wet gluten and yellow pigment contents were higher in durum than in bread wheat in both years. On the other hand, the average content of alpha-, beta+gamma- and total tocopherols was higher in bread than in durum wheat. The content of total phenolics and antioxidant capacity was similar for both species. Higher temperatures and lower precipitations resulted in larger kernels, higher total protein content, as well as gluten, but negatively influenced antioxidant properties, total phenolics and lipid soluble antioxidants content. Based on ANOVA (analysis of variance), all sources of variation for each of the nine quality- and antioxidant-related traits were highly significant (P  lt  0.01). Average variances of studied traits associated with environmental factors were generally larger (41.6%) than those for genetic factors (23.9%) and genotype by environmental interaction effects (33.6%). Especially high environment variance was recorded for antioxidant capacity. Both, genotype and genotype by environment interaction had significant effects on wet gluten and lipid soluble antioxidants.
PB  - Natl Agricultural Research & Development Inst, Fundulea
T2  - Romanian Agricultural Research
T1  - Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds
VL  - 30
SP  - 125
EP  - 134
ER  - 
@article{
author = "Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Žilić, Slađana and Kandić, Vesna and Delić, Nenad and Basić, Zorica and Miritescu, Mihai",
year = "2013",
url = "http://rik.mrizp.rs/handle/123456789/471",
abstract = "The objective of this study was to determine effects of the genotype, environment and genotype by environment interaction on the several quality and antioxidant-related traits of six bread and durum wheat genotypes bred at the Maize Research Institute, Serbia. Trials were conducted in two successive years under contrasting temperature and moisture conditions during spring growing season, thus, the environmental effects consider the influence of "hot/dry" and "cool/wet" season. On average, 1000-seed weight, protein, wet gluten and yellow pigment contents were higher in durum than in bread wheat in both years. On the other hand, the average content of alpha-, beta+gamma- and total tocopherols was higher in bread than in durum wheat. The content of total phenolics and antioxidant capacity was similar for both species. Higher temperatures and lower precipitations resulted in larger kernels, higher total protein content, as well as gluten, but negatively influenced antioxidant properties, total phenolics and lipid soluble antioxidants content. Based on ANOVA (analysis of variance), all sources of variation for each of the nine quality- and antioxidant-related traits were highly significant (P  lt  0.01). Average variances of studied traits associated with environmental factors were generally larger (41.6%) than those for genetic factors (23.9%) and genotype by environmental interaction effects (33.6%). Especially high environment variance was recorded for antioxidant capacity. Both, genotype and genotype by environment interaction had significant effects on wet gluten and lipid soluble antioxidants.",
publisher = "Natl Agricultural Research & Development Inst, Fundulea",
journal = "Romanian Agricultural Research",
title = "Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds",
volume = "30",
pages = "125-134"
}
Hadži-Tašković-Šukalović, V., Dodig, D., Žilić, S., Kandić, V., Delić, N., Basić, Z.,& Miritescu, M. (2013). Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds.
Romanian Agricultural Research
Natl Agricultural Research & Development Inst, Fundulea., 30, 125-134.
Hadži-Tašković-Šukalović V, Dodig D, Žilić S, Kandić V, Delić N, Basić Z, Miritescu M. Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds. Romanian Agricultural Research. 2013;30:125-134
Hadži-Tašković-Šukalović Vesna, Dodig Dejan, Žilić Slađana, Kandić Vesna, Delić Nenad, Basić Zorica, Miritescu Mihai, "Genotypic and environmental variation of bread and durum wheat proteins and antioxidant compounds" Romanian Agricultural Research, 30 (2013):125-134
6
7

Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants

Žilić, Slađana; Dodig, Dejan; Hadži-Tašković-Šukalović, Vesna; Maksimović, Vuk; Maksimović, Milan; Basić, Zorica

(Academic Press Ltd- Elsevier Science Ltd, London, 2011)

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",
url = "http://rik.mrizp.rs/handle/123456789/400",
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.
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. Journal of Cereal Science. 2011;54(3):417-424
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" Journal of Cereal Science, 54, no. 3 (2011):417-424,
https://doi.org/10.1016/j.jcs.2011.08.006 .
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The content of antioxidants in sunflower seed and kernel

Žilić, Slađana; Maksimović-Dragišić, J.; Maksimović, V.; Maksimović, M.; Basić, Zorica; Crevar, Miloš; Stanković, Goran

(Institut za ratarstvo i povrtarstvo, Novi Sad, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Maksimović-Dragišić, J.
AU  - Maksimović, V.
AU  - Maksimović, M.
AU  - Basić, Zorica
AU  - Crevar, Miloš
AU  - Stanković, Goran
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/328
AB  - The primary objective of this research was to determine differences among investigated sunflower genotypes and whether the analyzed hybrids could be sources of phenols and tocopherols important for storage stability of sunflower seeds and their derived products. DPPH• radical scavenging activity, the content of phenolic components and tocopherols (α-, β-, γ-, and δ-) in seeds and kernels of three sunflower hybrids were analyzed. In the present study, six different phenolic compounds were separated by the HPLC analysis. Chlorogenic acid was the most abundant phenol. The chlorogenic acid content strongly correlated with total phenols (r=0.93). Other marked phenolics were caffeic acid, ferulic acid, rosmarinic acid, myricetin and rutin. The total tocopherols were significantly higher (P lt 0.05) in kernels than in seeds of all sunflower hybrids. Concentrations in sunflower seeds ranged from 200.67 to 220.05 μg/g and from 256.62 to 267.49 μg/g in sunflower kernels where α-tocopherol was the dominant isomer in all samples. The α-tocopherol content was 98% of averaged of the total tocopherols in all analysed samples. All these nutrients with antioxidant properties influenced the capacity of DPPH• scavenging. Accordingly, sunflower kernels had a higher DPPH• scavenging activity, and a higher nutritive value than sunflower seeds.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Helia
T1  - The content of antioxidants in sunflower seed and kernel
VL  - 33
IS  - 52
SP  - 75
EP  - 84
DO  - 10.2298/HEL1052075Z
ER  - 
@article{
author = "Žilić, Slađana and Maksimović-Dragišić, J. and Maksimović, V. and Maksimović, M. and Basić, Zorica and Crevar, Miloš and Stanković, Goran",
year = "2010",
url = "http://rik.mrizp.rs/handle/123456789/328",
abstract = "The primary objective of this research was to determine differences among investigated sunflower genotypes and whether the analyzed hybrids could be sources of phenols and tocopherols important for storage stability of sunflower seeds and their derived products. DPPH• radical scavenging activity, the content of phenolic components and tocopherols (α-, β-, γ-, and δ-) in seeds and kernels of three sunflower hybrids were analyzed. In the present study, six different phenolic compounds were separated by the HPLC analysis. Chlorogenic acid was the most abundant phenol. The chlorogenic acid content strongly correlated with total phenols (r=0.93). Other marked phenolics were caffeic acid, ferulic acid, rosmarinic acid, myricetin and rutin. The total tocopherols were significantly higher (P lt 0.05) in kernels than in seeds of all sunflower hybrids. Concentrations in sunflower seeds ranged from 200.67 to 220.05 μg/g and from 256.62 to 267.49 μg/g in sunflower kernels where α-tocopherol was the dominant isomer in all samples. The α-tocopherol content was 98% of averaged of the total tocopherols in all analysed samples. All these nutrients with antioxidant properties influenced the capacity of DPPH• scavenging. Accordingly, sunflower kernels had a higher DPPH• scavenging activity, and a higher nutritive value than sunflower seeds.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Helia",
title = "The content of antioxidants in sunflower seed and kernel",
volume = "33",
number = "52",
pages = "75-84",
doi = "10.2298/HEL1052075Z"
}
Žilić, S., Maksimović-Dragišić, J., Maksimović, V., Maksimović, M., Basić, Z., Crevar, M.,& Stanković, G. (2010). The content of antioxidants in sunflower seed and kernel.
Helia
Institut za ratarstvo i povrtarstvo, Novi Sad., 33(52), 75-84.
https://doi.org/10.2298/HEL1052075Z
Žilić S, Maksimović-Dragišić J, Maksimović V, Maksimović M, Basić Z, Crevar M, Stanković G. The content of antioxidants in sunflower seed and kernel. Helia. 2010;33(52):75-84
Žilić Slađana, Maksimović-Dragišić J., Maksimović V., Maksimović M., Basić Zorica, Crevar Miloš, Stanković Goran, "The content of antioxidants in sunflower seed and kernel" Helia, 33, no. 52 (2010):75-84,
https://doi.org/10.2298/HEL1052075Z .
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