Utilization of plant sources of protein, dietary fiber and antioxidants in food production

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Utilization of plant sources of protein, dietary fiber and antioxidants in food production (en)
Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (sr)
Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (sr_RS)
Authors

Publications

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Žilić, Slađana; Gursul, Isil; Dodig, Dejan; Filipović, Milomir; Gokman, Vural

(Elsevier ltd, 2020)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Gursul, Isil
AU  - Dodig, Dejan
AU  - Filipović, Milomir
AU  - Gokman, Vural
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/800
AB  - Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.
PB  - Elsevier ltd
T2  - Food Research International
T1  - Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
VL  - 132
SP  - 109109
DO  - 10.1016/j.foodres.2020.109109
ER  - 
@article{
author = "Žilić, Slađana and Gursul, Isil and Dodig, Dejan and Filipović, Milomir and Gokman, Vural",
year = "2020",
abstract = "Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.",
publisher = "Elsevier ltd",
journal = "Food Research International",
title = "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions",
volume = "132",
pages = "109109",
doi = "10.1016/j.foodres.2020.109109"
}
Žilić, S., Gursul, I., Dodig, D., Filipović, M.,& Gokman, V.. (2020). Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. in Food Research International
Elsevier ltd., 132, 109109.
https://doi.org/10.1016/j.foodres.2020.109109
Žilić S, Gursul I, Dodig D, Filipović M, Gokman V. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. in Food Research International. 2020;132:109109.
doi:10.1016/j.foodres.2020.109109 .
Žilić, Slađana, Gursul, Isil, Dodig, Dejan, Filipović, Milomir, Gokman, Vural, "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions" in Food Research International, 132 (2020):109109,
https://doi.org/10.1016/j.foodres.2020.109109 . .
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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",
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 . .
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The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses

Barać, Miroljub; Vučić, Tanja; Žilić, Slađana; Pešić, Mirjana; Soković, Marina; Petrović, Jovana; Kostić, Aleksandar; Sredović Ignjatović, Ivana; Milinčić, Danijel

(Mdpi Ag, 2019)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Slađana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/734
AB  - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
PB  - Mdpi Ag
T2  - Foods
T1  - The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses
VL  - 8
IS  - 3
DO  - 10.3390/foods8030094
UR  - conv_1008
ER  - 
@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Slađana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Milinčić, Danijel",
year = "2019",
abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.",
publisher = "Mdpi Ag",
journal = "Foods",
title = "The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses",
volume = "8",
number = "3",
doi = "10.3390/foods8030094",
url = "conv_1008"
}
Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović Ignjatović, I.,& Milinčić, D.. (2019). The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses. in Foods
Mdpi Ag., 8(3).
https://doi.org/10.3390/foods8030094
conv_1008
Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović Ignjatović I, Milinčić D. The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses. in Foods. 2019;8(3).
doi:10.3390/foods8030094
conv_1008 .
Barać, Miroljub, Vučić, Tanja, Žilić, Slađana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Milinčić, Danijel, "The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses" in Foods, 8, no. 3 (2019),
https://doi.org/10.3390/foods8030094 .,
conv_1008 .
9
8
9

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Barać, Miroljub; Pešić, Mirjana; Žilić, Slađana; Smiljanić, Milenko; Sredović Ignjatović, Ivana; Vučić, Tanja; Kostić, Aleksandar; Milinčić, Danijel

(Basel : MDPI, 2019)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
AU  - Sredović Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/765
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - Basel : MDPI
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
VL  - 8
IS  - 4
SP  - 128
DO  - 10.3390/foods8040128
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Smiljanić, Milenko and Sredović Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milinčić, Danijel",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
volume = "8",
number = "4",
pages = "128",
doi = "10.3390/foods8040128"
}
Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović Ignjatović, I., Vučić, T., Kostić, A.,& Milinčić, D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
Basel : MDPI., 8(4), 128.
https://doi.org/10.3390/foods8040128
Barać M, Pešić M, Žilić S, Smiljanić M, Sredović Ignjatović I, Vučić T, Kostić A, Milinčić D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4):128.
doi:10.3390/foods8040128 .
Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Smiljanić, Milenko, Sredović Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milinčić, Danijel, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019):128,
https://doi.org/10.3390/foods8040128 . .
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Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

Simić, Marijana; Žilić, Slađana; Vančetović, Jelena; Simuruna, Olivera; Filipcev, Bojana; Skrobot, Dubravka

(De Gruyter Poland Sp Zoo, Warsaw, 2018)

TY  - JOUR
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Simuruna, Olivera
AU  - Filipcev, Bojana
AU  - Skrobot, Dubravka
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/733
AB  - In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
VL  - 68
IS  - 4
SP  - 299
EP  - 308
DO  - 10.2478/pjfns-2018-0002
UR  - conv_990
ER  - 
@article{
author = "Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Simuruna, Olivera and Filipcev, Bojana and Skrobot, Dubravka",
year = "2018",
abstract = "In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties",
volume = "68",
number = "4",
pages = "299-308",
doi = "10.2478/pjfns-2018-0002",
url = "conv_990"
}
Simić, M., Žilić, S., Vančetović, J., Simuruna, O., Filipcev, B.,& Skrobot, D.. (2018). Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 299-308.
https://doi.org/10.2478/pjfns-2018-0002
conv_990
Simić M, Žilić S, Vančetović J, Simuruna O, Filipcev B, Skrobot D. Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):299-308.
doi:10.2478/pjfns-2018-0002
conv_990 .
Simić, Marijana, Žilić, Slađana, Vančetović, Jelena, Simuruna, Olivera, Filipcev, Bojana, Skrobot, Dubravka, "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):299-308,
https://doi.org/10.2478/pjfns-2018-0002 .,
conv_990 .
5
2
4

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
UR  - conv_955
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",
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",
url = "conv_955"
}
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. in 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
conv_955
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. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2017;34(5):705-713.
doi:10.1080/19440049.2017.1290281
conv_955 .
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" in 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 .,
conv_955 .
17
21
22

Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?

Kostić, Aleksandar; Barać, Miroljub; Kaluđerović, Lazar M.; Dojcinović, Biljana P.; Babić, Vojka; Macukanovic-Jocić, Marina P.

(Wiley, Hoboken, 2017)

TY  - JOUR
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
AU  - Kaluđerović, Lazar M.
AU  - Dojcinović, Biljana P.
AU  - Babić, Vojka
AU  - Macukanovic-Jocić, Marina P.
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/689
AB  - BACKGROUNDBee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity. (c) 2016 Society of Chemical Industry
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?
VL  - 97
IS  - 9
SP  - 2803
EP  - 2809
DO  - 10.1002/jsfa.8108
UR  - conv_954
ER  - 
@article{
author = "Kostić, Aleksandar and Barać, Miroljub and Kaluđerović, Lazar M. and Dojcinović, Biljana P. and Babić, Vojka and Macukanovic-Jocić, Marina P.",
year = "2017",
abstract = "BACKGROUNDBee pollen has already proved to be a good supplement rich in iron and zinc. Studies on the application of flower pollen in the food industry and medicine have begun. Bearing in mind the prevalence of maize as a crop culture, its pollen will be easily available. The mineral composition of pollen of seven Serbian maize hybrids was analyzed in order to establish its nutritional value and the benefits of its implementation in the human diet using the inductively coupled plasma method. RESULTSThe presence of twenty four different macro- (nine) and micronutrients (fifteen) was detected. The most common minerals were phosphorus and potassium, while arsenic, cobalt, lead, nickel and molybdenum were found in some samples. CONCLUSIONComparing the results obtained with recommended or tolerable dietary intake references for adults, it was found that maize pollen can be used as a very good source of zinc, iron, chromium and manganese for humans. With regard to selenium content, pollen samples proved to be moderately good source of this important micronutrient. Contents of some elements (Fe, Zn, Mn, Cr, Se, Al and V) showed significant differences depending on hybrid type. In some samples increased concentrations of aluminum and vanadium were recorded, which may pose a potential problem due to their toxicity. (c) 2016 Society of Chemical Industry",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?",
volume = "97",
number = "9",
pages = "2803-2809",
doi = "10.1002/jsfa.8108",
url = "conv_954"
}
Kostić, A., Barać, M., Kaluđerović, L. M., Dojcinović, B. P., Babić, V.,& Macukanovic-Jocić, M. P.. (2017). Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 2803-2809.
https://doi.org/10.1002/jsfa.8108
conv_954
Kostić A, Barać M, Kaluđerović LM, Dojcinović BP, Babić V, Macukanovic-Jocić MP. Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?. in Journal of the Science of Food and Agriculture. 2017;97(9):2803-2809.
doi:10.1002/jsfa.8108
conv_954 .
Kostić, Aleksandar, Barać, Miroljub, Kaluđerović, Lazar M., Dojcinović, Biljana P., Babić, Vojka, Macukanovic-Jocić, Marina P., "Preliminary investigation of mineral content of pollen collected from different Serbian maize hybrids - is there any potential nutritional value?" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):2803-2809,
https://doi.org/10.1002/jsfa.8108 .,
conv_954 .
9
7
7

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Kalusević, Ana; Lević, Steva; Pantić, Milena; Pavlović, Vladimir; Nedović, Viktor; Calija, Bojan; Milić, Jela; Belović, Miona; Bugarski, Branko; Žilić, Slađana

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Calija, Bojan
AU  - Milić, Jela
AU  - Belović, Miona
AU  - Bugarski, Branko
AU  - Žilić, Slađana
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/695
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
UR  - conv_958
ER  - 
@article{
author = "Kalusević, Ana and Lević, Steva and Pantić, Milena and Pavlović, Vladimir and Nedović, Viktor and Calija, Bojan and Milić, Jela and Belović, Miona and Bugarski, Branko and Žilić, Slađana",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939",
url = "conv_958"
}
Kalusević, A., Lević, S., Pantić, M., Pavlović, V., Nedović, V., Calija, B., Milić, J., Belović, M., Bugarski, B.,& Žilić, S.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939
conv_958
Kalusević A, Lević S, Pantić M, Pavlović V, Nedović V, Calija B, Milić J, Belović M, Bugarski B, Žilić S. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939
conv_958 .
Kalusević, Ana, Lević, Steva, Pantić, Milena, Pavlović, Vladimir, Nedović, Viktor, Calija, Bojan, Milić, Jela, Belović, Miona, Bugarski, Branko, Žilić, Slađana, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 .,
conv_958 .
1
21
17
16

Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility

Žilić, Slađana

(MedCrave, Danforth Rd. Edmond, 2016)

TY  - JOUR
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/767
AB  - Abstract
The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta, respectively, while bran is mainly used for animal feeding. However, many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone, such as non-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound forms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.
PB  - MedCrave, Danforth Rd. Edmond
T2  - MOJ Food Processing & Technology
T1  - Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility
VL  - 2
IS  - 3
SP  - 00037
DO  - 10.15406/mojfpt.2016.02.00037
ER  - 
@article{
author = "Žilić, Slađana",
year = "2016",
abstract = "Abstract
The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta, respectively, while bran is mainly used for animal feeding. However, many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone, such as non-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound forms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.",
publisher = "MedCrave, Danforth Rd. Edmond",
journal = "MOJ Food Processing & Technology",
title = "Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility",
volume = "2",
number = "3",
pages = "00037",
doi = "10.15406/mojfpt.2016.02.00037"
}
Žilić, S.. (2016). Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility. in MOJ Food Processing & Technology
MedCrave, Danforth Rd. Edmond., 2(3), 00037.
https://doi.org/10.15406/mojfpt.2016.02.00037
Žilić S. Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility. in MOJ Food Processing & Technology. 2016;2(3):00037.
doi:10.15406/mojfpt.2016.02.00037 .
Žilić, Slađana, "Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility" in MOJ Food Processing & Technology, 2, no. 3 (2016):00037,
https://doi.org/10.15406/mojfpt.2016.02.00037 . .
24

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Žilić, Slađana; Vančetović, Jelena; Kocadagli, Tolgahan; Gokmen, Vural

(Elsevier Science Bv, Amsterdam, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Kocadagli, Tolgahan
AU  - Gokmen, Vural
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/653
AB  - In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.
PB  - Elsevier Science Bv, Amsterdam
T2  - Lwt-Food Science and Technology
T1  - Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
VL  - 65
SP  - 597
EP  - 603
DO  - 10.1016/j.lwt.2015.08.057
UR  - conv_920
ER  - 
@article{
author = "Žilić, Slađana and Vančetović, Jelena and Kocadagli, Tolgahan and Gokmen, Vural",
year = "2016",
abstract = "In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Lwt-Food Science and Technology",
title = "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour",
volume = "65",
pages = "597-603",
doi = "10.1016/j.lwt.2015.08.057",
url = "conv_920"
}
Žilić, S., Vančetović, J., Kocadagli, T.,& Gokmen, V.. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. in Lwt-Food Science and Technology
Elsevier Science Bv, Amsterdam., 65, 597-603.
https://doi.org/10.1016/j.lwt.2015.08.057
conv_920
Žilić S, Vančetović J, Kocadagli T, Gokmen V. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. in Lwt-Food Science and Technology. 2016;65:597-603.
doi:10.1016/j.lwt.2015.08.057
conv_920 .
Žilić, Slađana, Vančetović, Jelena, Kocadagli, Tolgahan, Gokmen, Vural, "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour" in Lwt-Food Science and Technology, 65 (2016):597-603,
https://doi.org/10.1016/j.lwt.2015.08.057 .,
conv_920 .
69
54
65

Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

Kocadagli, Tolgahan; Tas, Neslihan Goncuoglu; Gokmen, Vural; Žilić, Slađana; Vančetović, Jelena; Dodig, Dejan

(Springer, New York, 2016)

TY  - JOUR
AU  - Kocadagli, Tolgahan
AU  - Tas, Neslihan Goncuoglu
AU  - Gokmen, Vural
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Dodig, Dejan
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/656
AB  - Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
VL  - 242
IS  - 1
SP  - 51
EP  - 60
DO  - 10.1007/s00217-015-2517-8
UR  - conv_923
ER  - 
@article{
author = "Kocadagli, Tolgahan and Tas, Neslihan Goncuoglu and Gokmen, Vural and Žilić, Slađana and Vančetović, Jelena and Dodig, Dejan",
year = "2016",
abstract = "Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars",
volume = "242",
number = "1",
pages = "51-60",
doi = "10.1007/s00217-015-2517-8",
url = "conv_923"
}
Kocadagli, T., Tas, N. G., Gokmen, V., Žilić, S., Vančetović, J.,& Dodig, D.. (2016). Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. in European Food Research and Technology
Springer, New York., 242(1), 51-60.
https://doi.org/10.1007/s00217-015-2517-8
conv_923
Kocadagli T, Tas NG, Gokmen V, Žilić S, Vančetović J, Dodig D. Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. in European Food Research and Technology. 2016;242(1):51-60.
doi:10.1007/s00217-015-2517-8
conv_923 .
Kocadagli, Tolgahan, Tas, Neslihan Goncuoglu, Gokmen, Vural, Žilić, Slađana, Vančetović, Jelena, Dodig, Dejan, "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars" in European Food Research and Technology, 242, no. 1 (2016):51-60,
https://doi.org/10.1007/s00217-015-2517-8 .,
conv_923 .
27
24
28

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

Žilić, Slađana; Janković, Marijana; Barać, Miroljub; Pešić, Mirjana; Konic-Ristić, Aleksandra; Hadži-Tašković-Šukalović, Vesna

(Royal Soc Chemistry, Cambridge, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Konic-Ristić, Aleksandra
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/624
AB  - The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
VL  - 7
IS  - 10
SP  - 4323
EP  - 4331
DO  - 10.1039/c6fo01095d
UR  - conv_939
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konic-Ristić, Aleksandra and Hadži-Tašković-Šukalović, Vesna",
year = "2016",
abstract = "The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour",
volume = "7",
number = "10",
pages = "4323-4331",
doi = "10.1039/c6fo01095d",
url = "conv_939"
}
Žilić, S., Janković, M., Barać, M., Pešić, M., Konic-Ristić, A.,& Hadži-Tašković-Šukalović, V.. (2016). Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function
Royal Soc Chemistry, Cambridge., 7(10), 4323-4331.
https://doi.org/10.1039/c6fo01095d
conv_939
Žilić S, Janković M, Barać M, Pešić M, Konic-Ristić A, Hadži-Tašković-Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function. 2016;7(10):4323-4331.
doi:10.1039/c6fo01095d
conv_939 .
Žilić, Slađana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konic-Ristić, Aleksandra, Hadži-Tašković-Šukalović, Vesna, "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour" in Food & Function, 7, no. 10 (2016):4323-4331,
https://doi.org/10.1039/c6fo01095d .,
conv_939 .
1
8
5
7

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
UR  - conv_934
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",
url = "conv_934"
}
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
conv_934
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
conv_934 .
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 .,
conv_934 .
13
27
22
24

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
UR  - conv_911
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Delić, Nenad and Vančetović, Jelena and Ignjatović-Micić, Dragana and Basić, Zorica",
year = "2015",
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",
url = "conv_911"
}
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. in Journal of Food and Nutrition Research
Vup Food Research Inst, Bratislava, Bratislava 26., 54(2), 155-164.
conv_911
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. in Journal of Food and Nutrition Research. 2015;54(2):155-164.
conv_911 .
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" in Journal of Food and Nutrition Research, 54, no. 2 (2015):155-164,
conv_911 .
3
5

Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera

Perić, Vesna

(Универзитет у Београду, Пољопривредни факултет, 2015)

TY  - THES
AU  - Perić, Vesna
PY  - 2015
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=2797
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:10974/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=47529487
UR  - http://nardus.mpn.gov.rs/123456789/5177
UR  - http://rik.mrizp.rs/handle/123456789/758
AB  - Soja je biljna vrsta koja se odlikuje izuzetno uskom genetičkom osnovom,nastalom kao rezultat samooplodnje, dugog procesa domestifikacije i veštačke selekcije.Ključni korak u održavanju diverziteta predstavlja evaluacija materijala pohranjenog ukolekcijama germplazme. Precizan opis germplazme je jedan od prvih uslova za njenoefikasno iskorišćavanje u oplemenjivanju. Cilj ovog rada bila je genetička i fenotipskakarakterizacija i procena diverziteta 90 genotipova soje poreklom iz 15 zemalja sveta,čuvanih u kolekciji Instituta za kukuruz “Zemun Polje”. Za potrebe fenotipskekarakterizacije (ocena morfoloških deskriptora u skladu sa DUS protokolom i evaluacijaagronomski značajnih osobina), genotipovi su klasifikovani prema dužini vegetacije itestirani u dvogodišnjim ogledima na dve lokacije. Molekularna karakterizacija 90genotipova soje izvršena je primenom 21 SSR markera.Analizom na osnovu 16 morfoloških deskriptora utvrđen je visok nivo diverzitetaispitivanih genotipova, i identifikovani deskriptori najveće diskriminacione moći.Struktura grupisanja dobijena analizom homogenosti (HOMALS) pokazala je visokstepen saglasnosti sa podacima o pedigreu genotipova, i slabu saglasnost sa podacima ogeografskom poreklu. Klaster analizom utvrđena je visoka konzistencija grupisanjagenotipova u odnosu na pedigre. Analiza homogenosti bila je efikasniji metod zasagledavanje morfološke sličnosti genotipova, obezbeđujući veći stepen razdvajanjagenotipova i identifikujući osobine sa najvećim doprinosom u razlikovanju genotipova.Varijabilnost većine agronomski značajnih osobina bila je najvećim delomrezultat delovanja faktora spoljašnje sredine, dok se manji deo varijacije pripisujeefektima genotipa i interakciji genotip × spoljašnja sredina. Najmanja genetička distancaizmeđu genotipova dobijena je na osnovu agronomskih osobina. Na osnovu klasteranalize i analize glavnih komponenti utvrđen je identičan model grupisanja genotipovaprema sličnosti agronomskih osobina. Struktura grupisanja bila je visoko saglasnapodacima o grupi zrenja, iako dužina vegetacije nije bila uključena u analizu,potvrđujući da grupa zrenja predstavlja najbolji indikator diverziteta genotipova soje naosnovu agronomskih osobina...
AB  - Soybean is a plant species characterized by an extremely narrow genetic base,due to a self-pollination, a long process of domestification and artificial selection. A keyphase in maintaining diversity is the evaluation of accessions available in germplasmcollections. An accurate description of germplasm is one of the first requirements for itsefficient use in breeding. The aim of this study was to conduct a genetic and phenotypiccharacterization of 90 soybean genotypes from 15 countries, maintained in MaizeResearch Institute "Zemun Polje" soybean collection, and assess their diversity. For thepurpose of phenotypic characterization (morphological description according to DUSprotocol and evaluation of agronomically important traits), genotypes were classified ingroups regarding maturity, and tested in a two-year trials at two locations. Molecularcharacterization of 90 soybean genotypes was performed using 21 SSR markers.Analysis based on 16 morphological descriptors showed high level of diversityamong genotypes, and identified the descriptors with highest discriminatory power.Grouping model derived by homogeneity analysis (HOMALS) showed higher level ofcongruence with pedigree data, and weak agreement with information on geographicalorigin of genotypes. Cluster analysis showed high consistency of grouping pattern withrespect to pedigree. Homogeneity analysis proved to be a more efficient method forunderstanding a model of similarity among genotypes according to morphology,providing a higher-degree separation of genotypes and highlighting the traits with thegreatest contribution to variety differentiation.For the majority of agronomically important traits, variability was mainly due tothe environmental conditions, while the small portion of variation has been attributed tothe effects of genotype, and genotype x environment interaction. The smallest geneticdistance was determined on the basis of agronomic traits. Cluster analysis and principalcomponent analysis identified identical pattern of genotype grouping based on similarityof agronomic traits. Grouping pattern highly corresponded to genotype affiliation tomaturity group, although the length of the growing season was not included in analysis,confirming that the maturity group is the best indicator of agronomic diversity ofsoybean genotypes...
PB  - Универзитет у Београду, Пољопривредни факултет
T2  - Универзитет у Београду
T1  - Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera
T1  - Analysis of genetic diversity of soybean genotypes based on morphological and molecular markers
ER  - 
@phdthesis{
author = "Perić, Vesna",
year = "2015",
abstract = "Soja je biljna vrsta koja se odlikuje izuzetno uskom genetičkom osnovom,nastalom kao rezultat samooplodnje, dugog procesa domestifikacije i veštačke selekcije.Ključni korak u održavanju diverziteta predstavlja evaluacija materijala pohranjenog ukolekcijama germplazme. Precizan opis germplazme je jedan od prvih uslova za njenoefikasno iskorišćavanje u oplemenjivanju. Cilj ovog rada bila je genetička i fenotipskakarakterizacija i procena diverziteta 90 genotipova soje poreklom iz 15 zemalja sveta,čuvanih u kolekciji Instituta za kukuruz “Zemun Polje”. Za potrebe fenotipskekarakterizacije (ocena morfoloških deskriptora u skladu sa DUS protokolom i evaluacijaagronomski značajnih osobina), genotipovi su klasifikovani prema dužini vegetacije itestirani u dvogodišnjim ogledima na dve lokacije. Molekularna karakterizacija 90genotipova soje izvršena je primenom 21 SSR markera.Analizom na osnovu 16 morfoloških deskriptora utvrđen je visok nivo diverzitetaispitivanih genotipova, i identifikovani deskriptori najveće diskriminacione moći.Struktura grupisanja dobijena analizom homogenosti (HOMALS) pokazala je visokstepen saglasnosti sa podacima o pedigreu genotipova, i slabu saglasnost sa podacima ogeografskom poreklu. Klaster analizom utvrđena je visoka konzistencija grupisanjagenotipova u odnosu na pedigre. Analiza homogenosti bila je efikasniji metod zasagledavanje morfološke sličnosti genotipova, obezbeđujući veći stepen razdvajanjagenotipova i identifikujući osobine sa najvećim doprinosom u razlikovanju genotipova.Varijabilnost većine agronomski značajnih osobina bila je najvećim delomrezultat delovanja faktora spoljašnje sredine, dok se manji deo varijacije pripisujeefektima genotipa i interakciji genotip × spoljašnja sredina. Najmanja genetička distancaizmeđu genotipova dobijena je na osnovu agronomskih osobina. Na osnovu klasteranalize i analize glavnih komponenti utvrđen je identičan model grupisanja genotipovaprema sličnosti agronomskih osobina. Struktura grupisanja bila je visoko saglasnapodacima o grupi zrenja, iako dužina vegetacije nije bila uključena u analizu,potvrđujući da grupa zrenja predstavlja najbolji indikator diverziteta genotipova soje naosnovu agronomskih osobina..., Soybean is a plant species characterized by an extremely narrow genetic base,due to a self-pollination, a long process of domestification and artificial selection. A keyphase in maintaining diversity is the evaluation of accessions available in germplasmcollections. An accurate description of germplasm is one of the first requirements for itsefficient use in breeding. The aim of this study was to conduct a genetic and phenotypiccharacterization of 90 soybean genotypes from 15 countries, maintained in MaizeResearch Institute "Zemun Polje" soybean collection, and assess their diversity. For thepurpose of phenotypic characterization (morphological description according to DUSprotocol and evaluation of agronomically important traits), genotypes were classified ingroups regarding maturity, and tested in a two-year trials at two locations. Molecularcharacterization of 90 soybean genotypes was performed using 21 SSR markers.Analysis based on 16 morphological descriptors showed high level of diversityamong genotypes, and identified the descriptors with highest discriminatory power.Grouping model derived by homogeneity analysis (HOMALS) showed higher level ofcongruence with pedigree data, and weak agreement with information on geographicalorigin of genotypes. Cluster analysis showed high consistency of grouping pattern withrespect to pedigree. Homogeneity analysis proved to be a more efficient method forunderstanding a model of similarity among genotypes according to morphology,providing a higher-degree separation of genotypes and highlighting the traits with thegreatest contribution to variety differentiation.For the majority of agronomically important traits, variability was mainly due tothe environmental conditions, while the small portion of variation has been attributed tothe effects of genotype, and genotype x environment interaction. The smallest geneticdistance was determined on the basis of agronomic traits. Cluster analysis and principalcomponent analysis identified identical pattern of genotype grouping based on similarityof agronomic traits. Grouping pattern highly corresponded to genotype affiliation tomaturity group, although the length of the growing season was not included in analysis,confirming that the maturity group is the best indicator of agronomic diversity ofsoybean genotypes...",
publisher = "Универзитет у Београду, Пољопривредни факултет",
journal = "Универзитет у Београду",
title = "Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera, Analysis of genetic diversity of soybean genotypes based on morphological and molecular markers"
}
Perić, V.. (2015). Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera. in Универзитет у Београду
Универзитет у Београду, Пољопривредни факултет..
Perić V. Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera. in Универзитет у Београду. 2015;..
Perić, Vesna, "Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera" in Универзитет у Београду (2015).

The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

Janković, Marijana; Žilić, Slađana; Barać, Miroljub; Pešić, Mirjana; Dodig, Dejan; Kandić, Vesna

(Wiley-Blackwell, Hoboken, 2015)

TY  - JOUR
AU  - Janković, Marijana
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Dodig, Dejan
AU  - Kandić, Vesna
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/577
AB  - The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
VL  - 50
IS  - 10
SP  - 2236
EP  - 2245
DO  - 10.1111/ijfs.12894
UR  - conv_915
ER  - 
@article{
author = "Janković, Marijana and Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Kandić, Vesna",
year = "2015",
abstract = "The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough",
volume = "50",
number = "10",
pages = "2236-2245",
doi = "10.1111/ijfs.12894",
url = "conv_915"
}
Janković, M., Žilić, S., Barać, M., Pešić, M., Dodig, D.,& Kandić, V.. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 50(10), 2236-2245.
https://doi.org/10.1111/ijfs.12894
conv_915
Janković M, Žilić S, Barać M, Pešić M, Dodig D, Kandić V. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology. 2015;50(10):2236-2245.
doi:10.1111/ijfs.12894
conv_915 .
Janković, Marijana, Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough" in International Journal of Food Science and Technology, 50, no. 10 (2015):2236-2245,
https://doi.org/10.1111/ijfs.12894 .,
conv_915 .
7
7
6

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
UR  - conv_875
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",
url = "conv_875"
}
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
conv_875
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
conv_875 .
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 .,
conv_875 .
51
42
45

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

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

(Elsevier Science Bv, Amsterdam, 2014)

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
UR  - conv_886
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",
url = "conv_886"
}
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
conv_886
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
conv_886 .
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 .,
conv_886 .
29
31
29

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Žilić, Slađana; Delić, Nenad; Mogol, Burce Atac; Akillioglu, Gul; Serpen, Arda; Gokmen, Vural

(Wiley-Blackwell, Hoboken, 2014)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Delić, Nenad
AU  - Mogol, Burce Atac
AU  - Akillioglu, Gul
AU  - Serpen, Arda
AU  - Gokmen, Vural
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/540
AB  - BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 degrees C during the processes. RESULTSSoybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 degrees C and microwave heating at 135 degrees C for 5min, concentrations of HMF increased to 11.34, 26.21 and 34.97 mu gg(-1), respectively. CONCLUSIONThe heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. (c) 2013 Society of Chemical Industry
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
VL  - 94
IS  - 1
SP  - 45
EP  - 51
DO  - 10.1002/jsfa.6210
UR  - conv_859
ER  - 
@article{
author = "Žilić, Slađana and Delić, Nenad and Mogol, Burce Atac and Akillioglu, Gul and Serpen, Arda and Gokmen, Vural",
year = "2014",
abstract = "BACKGROUNDThe Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 degrees C during the processes. RESULTSSoybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 degrees C and microwave heating at 135 degrees C for 5min, concentrations of HMF increased to 11.34, 26.21 and 34.97 mu gg(-1), respectively. CONCLUSIONThe heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. (c) 2013 Society of Chemical Industry",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean",
volume = "94",
number = "1",
pages = "45-51",
doi = "10.1002/jsfa.6210",
url = "conv_859"
}
Žilić, S., Delić, N., Mogol, B. A., Akillioglu, G., Serpen, A.,& Gokmen, V.. (2014). Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. in Journal of the Science of Food and Agriculture
Wiley-Blackwell, Hoboken., 94(1), 45-51.
https://doi.org/10.1002/jsfa.6210
conv_859
Žilić S, Delić N, Mogol BA, Akillioglu G, Serpen A, Gokmen V. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. in Journal of the Science of Food and Agriculture. 2014;94(1):45-51.
doi:10.1002/jsfa.6210
conv_859 .
Žilić, Slađana, Delić, Nenad, Mogol, Burce Atac, Akillioglu, Gul, Serpen, Arda, Gokmen, Vural, "Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean" in Journal of the Science of Food and Agriculture, 94, no. 1 (2014):45-51,
https://doi.org/10.1002/jsfa.6210 .,
conv_859 .
40
35
44

Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes

Žilić, Slađana; Hadži-Tašković-Šukalović, Vesna; Dodig, Dejan; Maksimović, Vuk; Kandić, Vesna

(Društvo genetičara Srbije, Beograd, 2013)

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
UR  - conv_472
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",
url = "conv_472"
}
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
conv_472
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
conv_472 .
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 .,
conv_472 .
7
5
7

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

Žilić, Slađana; Perić, Vesna; Akillioglu, Gul; Gokmen, Vural; Serpen, Arda

(Springer, New York, 2013)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Perić, Vesna
AU  - Akillioglu, Gul
AU  - Gokmen, Vural
AU  - Serpen, Arda
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/475
AB  - The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
VL  - 237
IS  - 3
SP  - 409
EP  - 418
DO  - 10.1007/s00217-013-2005-y
UR  - conv_854
ER  - 
@article{
author = "Žilić, Slađana and Perić, Vesna and Akillioglu, Gul and Gokmen, Vural and Serpen, Arda",
year = "2013",
abstract = "The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS(center dot+)-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean",
volume = "237",
number = "3",
pages = "409-418",
doi = "10.1007/s00217-013-2005-y",
url = "conv_854"
}
Žilić, S., Perić, V., Akillioglu, G., Gokmen, V.,& Serpen, A.. (2013). Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. in European Food Research and Technology
Springer, New York., 237(3), 409-418.
https://doi.org/10.1007/s00217-013-2005-y
conv_854
Žilić S, Perić V, Akillioglu G, Gokmen V, Serpen A. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean. in European Food Research and Technology. 2013;237(3):409-418.
doi:10.1007/s00217-013-2005-y
conv_854 .
Žilić, Slađana, Perić, Vesna, Akillioglu, Gul, Gokmen, Vural, Serpen, Arda, "Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean" in European Food Research and Technology, 237, no. 3 (2013):409-418,
https://doi.org/10.1007/s00217-013-2005-y .,
conv_854 .
25
23
25

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

Milašinović-Šeremešić, Marija; Radosavljević, Milica; Dokić, Ljubica; Nikolić, Ivana; Soronja-Simović, Dragana

(Wiley, Hoboken, 2013)

TY  - JOUR
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
AU  - Nikolić, Ivana
AU  - Soronja-Simović, Dragana
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/507
AB  - The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
VL  - 44
IS  - 2
SP  - 115
EP  - 123
DO  - 10.1111/jtxs.12003
UR  - conv_840
ER  - 
@article{
author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica and Nikolić, Ivana and Soronja-Simović, Dragana",
year = "2013",
abstract = "The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in concentrations of 0, 5, 10 and 15%. In all dough samples, the use of RS resulted in the increase of elastic and viscous moduli and the lowering of loss tangent, which indicates that it is characteristically more elastic (because of the ability of RS to bind water). Generally, the incorporation of the RSs reduced creep and recovery compliance and elevated zero shear viscosity. Samples with the RS3 and RS4 addition had a less destructive structure and a greater ability for recovery. Control sample had significantly lower extensibility and resistance to extension than all samples containing the RSs. The increasing proportion of both RS ingredients in the formulation produced softer doughs. Practical Applications Resistant starch (RS) is included in the definition of dietary fiber and demonstrates similar physiological benefits as dietary fiber. RS has better taste, color and aroma than conventional fibers. The application of RS in cookie formulations can improve nutritional quality of cookies by increasing the fiber content and reducing the energy value. The present results demonstrated that both RS ingredients have good potential for developing fiber-rich cookies and similar products.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch",
volume = "44",
number = "2",
pages = "115-123",
doi = "10.1111/jtxs.12003",
url = "conv_840"
}
Milašinović-Šeremešić, M., Radosavljević, M., Dokić, L., Nikolić, I.,& Soronja-Simović, D.. (2013). Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies
Wiley, Hoboken., 44(2), 115-123.
https://doi.org/10.1111/jtxs.12003
conv_840
Milašinović-Šeremešić M, Radosavljević M, Dokić L, Nikolić I, Soronja-Simović D. Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch. in Journal of Texture Studies. 2013;44(2):115-123.
doi:10.1111/jtxs.12003
conv_840 .
Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, Nikolić, Ivana, Soronja-Simović, Dragana, "Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch" in Journal of Texture Studies, 44, no. 2 (2013):115-123,
https://doi.org/10.1111/jtxs.12003 .,
conv_840 .
11
10
11

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Žilić, Slađana; Babić, Milosav; Serpen, Arda; Gokmen, Vural; Mogol, Burce Atac; Akillioglu, Gul

(Academic Press Ltd- Elsevier Science Ltd, London, 2013)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Babić, Milosav
AU  - Serpen, Arda
AU  - Gokmen, Vural
AU  - Mogol, Burce Atac
AU  - Akillioglu, Gul
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/495
AB  - Maize grains were heated by infrared radiation for 50-100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 degrees C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 mu g/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r(2) = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
VL  - 58
IS  - 1
SP  - 1
EP  - 7
DO  - 10.1016/j.jcs.2013.05.003
UR  - conv_852
ER  - 
@article{
author = "Žilić, Slađana and Babić, Milosav and Serpen, Arda and Gokmen, Vural and Mogol, Burce Atac and Akillioglu, Gul",
year = "2013",
abstract = "Maize grains were heated by infrared radiation for 50-100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 degrees C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 mu g/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r(2) = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour",
volume = "58",
number = "1",
pages = "1-7",
doi = "10.1016/j.jcs.2013.05.003",
url = "conv_852"
}
Žilić, S., Babić, M., Serpen, A., Gokmen, V., Mogol, B. A.,& Akillioglu, G.. (2013). Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 58(1), 1-7.
https://doi.org/10.1016/j.jcs.2013.05.003
conv_852
Žilić S, Babić M, Serpen A, Gokmen V, Mogol BA, Akillioglu G. Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour. in Journal of Cereal Science. 2013;58(1):1-7.
doi:10.1016/j.jcs.2013.05.003
conv_852 .
Žilić, Slađana, Babić, Milosav, Serpen, Arda, Gokmen, Vural, Mogol, Burce Atac, Akillioglu, Gul, "Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour" in Journal of Cereal Science, 58, no. 1 (2013):1-7,
https://doi.org/10.1016/j.jcs.2013.05.003 .,
conv_852 .
29
29
32

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
UR  - conv_873
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",
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",
url = "conv_873"
}
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. in Romanian Agricultural Research
Natl Agricultural Research & Development Inst, Fundulea., 30, 125-134.
conv_873
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. in Romanian Agricultural Research. 2013;30:125-134.
conv_873 .
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" in Romanian Agricultural Research, 30 (2013):125-134,
conv_873 .
6
7

Wheat gluten: Composition and health effects

Žilić, Slađana

(2013)

TY  - CHAP
AU  - Žilić, Slađana
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/481
AB  - Grains of cereals of the Gramineae family have been a required source of food for millennia. Wheat, rye, barley are unique among the edible grains because their flours have the protein complex called ,,gluten" that can be formed into a dough with the rheological properties required for the production of leavened bread. The gluten proteins consist of monomeric gliadins and polymeric glutenins. Glutenins and gliadins are recognised as the major wheat storage proteins, constituting about 60-85% of the total grain proteins and they tend to be rich in asparagine, glutamine, arginine or proline but very low in nutritionally important amino acids lysine, tryptophan and methionine. The gliadins are a polymorphic mixture of proteins soluble in 70% alcohol, and can be separated into α-, β-, γ-, and ω-gliadins with a molecular weight range of 30 to 80 kDa. Glutenins can be broadly classified into two groups, the high molecular weight (HMW) and the low molecular weight (LMW) subunits, with the molecular weight range of 75 to 120 kDa and 30 to 74 kDa, respectively, according to mobility on SDS-PAGE. They link together and form heterogeneous mixtures of polymers by disulfide bonded linkages of polypeptides. Generally, it is believed that gliadin controls the viscosity of dough and glutenin controls the elastic or strength properties. The precise balance between viscosity (extensibility) and elasticity (dough strength), or the glutenin to gliadin ratio, is important for bread making.In addition to their role in dough quality, gluten proteins can affect health in genetically susceptible individuals. Among the different gluten subunits, the a-gliadins are considered the most immunogenic, while γ-gliadins and glutenins are much less responsible for gluten intolerance. About 1% of the general population suffers from CD and numbers are increasing not only because of better diagnosis but also because of increased intake and usage of wheat constituents as food additives.
T2  - Gluten: Sources, Composition and Health Effects
T1  - Wheat gluten: Composition and health effects
SP  - 71
EP  - 86
UR  - conv_1030
ER  - 
@inbook{
author = "Žilić, Slađana",
year = "2013",
abstract = "Grains of cereals of the Gramineae family have been a required source of food for millennia. Wheat, rye, barley are unique among the edible grains because their flours have the protein complex called ,,gluten" that can be formed into a dough with the rheological properties required for the production of leavened bread. The gluten proteins consist of monomeric gliadins and polymeric glutenins. Glutenins and gliadins are recognised as the major wheat storage proteins, constituting about 60-85% of the total grain proteins and they tend to be rich in asparagine, glutamine, arginine or proline but very low in nutritionally important amino acids lysine, tryptophan and methionine. The gliadins are a polymorphic mixture of proteins soluble in 70% alcohol, and can be separated into α-, β-, γ-, and ω-gliadins with a molecular weight range of 30 to 80 kDa. Glutenins can be broadly classified into two groups, the high molecular weight (HMW) and the low molecular weight (LMW) subunits, with the molecular weight range of 75 to 120 kDa and 30 to 74 kDa, respectively, according to mobility on SDS-PAGE. They link together and form heterogeneous mixtures of polymers by disulfide bonded linkages of polypeptides. Generally, it is believed that gliadin controls the viscosity of dough and glutenin controls the elastic or strength properties. The precise balance between viscosity (extensibility) and elasticity (dough strength), or the glutenin to gliadin ratio, is important for bread making.In addition to their role in dough quality, gluten proteins can affect health in genetically susceptible individuals. Among the different gluten subunits, the a-gliadins are considered the most immunogenic, while γ-gliadins and glutenins are much less responsible for gluten intolerance. About 1% of the general population suffers from CD and numbers are increasing not only because of better diagnosis but also because of increased intake and usage of wheat constituents as food additives.",
journal = "Gluten: Sources, Composition and Health Effects",
booktitle = "Wheat gluten: Composition and health effects",
pages = "71-86",
url = "conv_1030"
}
Žilić, S.. (2013). Wheat gluten: Composition and health effects. in Gluten: Sources, Composition and Health Effects, 71-86.
conv_1030
Žilić S. Wheat gluten: Composition and health effects. in Gluten: Sources, Composition and Health Effects. 2013;:71-86.
conv_1030 .
Žilić, Slađana, "Wheat gluten: Composition and health effects" in Gluten: Sources, Composition and Health Effects (2013):71-86,
conv_1030 .
6