TY  - JOUR
AU  - Lisov, Nikolina
AU  - Čakar, Uroš
AU  - Milenković, Danijela
AU  - Čebela, Maria
AU  - Vuković, Gorica
AU  - Despotović, Saša
AU  - Petrović, Aleksandar
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4961
AB  - The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.
PB  - MDPI
T2  - Fermentation
T1  - The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile
VL  - 9
IS  - 7
DO  - 10.3390/fermentation9070695
ER  - 

@article{
author = "Lisov, Nikolina and Čakar, Uroš and Milenković, Danijela and Čebela, Maria and Vuković, Gorica and Despotović, Saša and Petrović, Aleksandar",
year = "2023",
abstract = "The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.",
publisher = "MDPI",
journal = "Fermentation",
title = "The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile",
volume = "9",
number = "7",
doi = "10.3390/fermentation9070695"
}

Lisov, N., Čakar, U., Milenković, D., Čebela, M., Vuković, G., Despotović, S.,& Petrović, A.. (2023). The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile. in Fermentation
MDPI., 9(7).
https://doi.org/10.3390/fermentation9070695

Lisov N, Čakar U, Milenković D, Čebela M, Vuković G, Despotović S, Petrović A. The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile. in Fermentation. 2023;9(7).
doi:10.3390/fermentation9070695 .

Lisov, Nikolina, Čakar, Uroš, Milenković, Danijela, Čebela, Maria, Vuković, Gorica, Despotović, Saša, Petrović, Aleksandar, "The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile" in Fermentation, 9, no. 7 (2023),
https://doi.org/10.3390/fermentation9070695 . .

TY  - JOUR
AU  - Ćurčić, Marijana
AU  - Ljubičić, Žaklina
AU  - Vuković, Gorica
AU  - Antonijević, Biljana
AU  - Bulat, Zorica
AU  - Matović, Vesna
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2703
AB  - In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC) that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples), flour and flour products from grain and additives for the bakery industry (7 samples), fruits and vegetables (3 samples), hazelnut, walnut, almond, coconut flour (4 samples), roasted cocoa beans, peanuts, tea, coffee (16 samples), spices (4 samples) and meat and meat products (4 samples). Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book.
AB  - U analitičkim metodama koje se koriste u monitoringu posebna pažnja se pridaje pripremi uzorka, pa je i cilj ovog rada ispitivanje efikasnosti primene imunoafinitetnih kolona (IAC) za pripremu uzoraka kod određivanja aflatoksina i ohratoksina koje se zasnivaju na principu tečnočvrste ekstrakcije. Koncentracija aflatoksina i ohratoksina određivana je u ukupno 56 uzoraka različitih namirnica: pšenica, kukuruz, pirinač, ječam i ostala žita (19 uzoraka), brašno i proizvodi od brašna od žita i dodaci za pekarsku industriju (7 uzoraka), voće i povrće (3 uzorka), lešnik, orah, badem, brašno od kokosa (4 uzorka), prženi kakaovac, kikiriki, čajevi, kafa (16 uzoraka), začini (4 uzorka) i meso i proizvodi od mesa (4 uzorka). Dobijeni rezultati ukazuju na prednost primene IAC kolona u pripremi uzoraka, prvenstveno je postignuto povećanje specifičnosti metode usled vezivanja ekstrahovanih analita za inkorporirana specifična antitela i ispiranje ostalih komponenti uzorka, koje mogu ometati dalju analizu. Prednost je generisanje male količine otpadnih organskih rastvarača i smanjenje izloženosti osoblja koje izvodi metodu hromatografskog određivanja mikotoksina. Posebno je od značaja postignuto povećanje osetljivosti metode jer je postignuto da kvantifikacioni limiti za određivanje aflatoksina i ohratoksina budu znatno niži od maksimalno dozvoljenih koncentracija ovih jedinjenja propisanih nacionalnim pravilnikom.
PB  - Savez farmaceutskih udruženja Srbije, Beograd
T2  - Arhiv za farmaciju
T1  - Application of immunoaffinity columns for different food item samples preparation in micotoxins determination
T1  - Primena imunoafinitetnih kolona u pripremi različitih uzoraka namirnica za određivanje mikotoksina
VL  - 66
IS  - 4
SP  - 174
EP  - 182
DO  - 10.5937/arhfarm1604174C
ER  - 

@article{
author = "Ćurčić, Marijana and Ljubičić, Žaklina and Vuković, Gorica and Antonijević, Biljana and Bulat, Zorica and Matović, Vesna",
year = "2016",
abstract = "In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC) that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples), flour and flour products from grain and additives for the bakery industry (7 samples), fruits and vegetables (3 samples), hazelnut, walnut, almond, coconut flour (4 samples), roasted cocoa beans, peanuts, tea, coffee (16 samples), spices (4 samples) and meat and meat products (4 samples). Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book., U analitičkim metodama koje se koriste u monitoringu posebna pažnja se pridaje pripremi uzorka, pa je i cilj ovog rada ispitivanje efikasnosti primene imunoafinitetnih kolona (IAC) za pripremu uzoraka kod određivanja aflatoksina i ohratoksina koje se zasnivaju na principu tečnočvrste ekstrakcije. Koncentracija aflatoksina i ohratoksina određivana je u ukupno 56 uzoraka različitih namirnica: pšenica, kukuruz, pirinač, ječam i ostala žita (19 uzoraka), brašno i proizvodi od brašna od žita i dodaci za pekarsku industriju (7 uzoraka), voće i povrće (3 uzorka), lešnik, orah, badem, brašno od kokosa (4 uzorka), prženi kakaovac, kikiriki, čajevi, kafa (16 uzoraka), začini (4 uzorka) i meso i proizvodi od mesa (4 uzorka). Dobijeni rezultati ukazuju na prednost primene IAC kolona u pripremi uzoraka, prvenstveno je postignuto povećanje specifičnosti metode usled vezivanja ekstrahovanih analita za inkorporirana specifična antitela i ispiranje ostalih komponenti uzorka, koje mogu ometati dalju analizu. Prednost je generisanje male količine otpadnih organskih rastvarača i smanjenje izloženosti osoblja koje izvodi metodu hromatografskog određivanja mikotoksina. Posebno je od značaja postignuto povećanje osetljivosti metode jer je postignuto da kvantifikacioni limiti za određivanje aflatoksina i ohratoksina budu znatno niži od maksimalno dozvoljenih koncentracija ovih jedinjenja propisanih nacionalnim pravilnikom.",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Application of immunoaffinity columns for different food item samples preparation in micotoxins determination, Primena imunoafinitetnih kolona u pripremi različitih uzoraka namirnica za određivanje mikotoksina",
volume = "66",
number = "4",
pages = "174-182",
doi = "10.5937/arhfarm1604174C"
}

Ćurčić, M., Ljubičić, Ž., Vuković, G., Antonijević, B., Bulat, Z.,& Matović, V.. (2016). Application of immunoaffinity columns for different food item samples preparation in micotoxins determination. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 66(4), 174-182.
https://doi.org/10.5937/arhfarm1604174C

Ćurčić M, Ljubičić Ž, Vuković G, Antonijević B, Bulat Z, Matović V. Application of immunoaffinity columns for different food item samples preparation in micotoxins determination. in Arhiv za farmaciju. 2016;66(4):174-182.
doi:10.5937/arhfarm1604174C .

Ćurčić, Marijana, Ljubičić, Žaklina, Vuković, Gorica, Antonijević, Biljana, Bulat, Zorica, Matović, Vesna, "Application of immunoaffinity columns for different food item samples preparation in micotoxins determination" in Arhiv za farmaciju, 66, no. 4 (2016):174-182,
https://doi.org/10.5937/arhfarm1604174C . .