TY  - JOUR
AU  - Madžgalj, Valerija
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Maraš, Vesna
AU  - Sofrenić, Ivana
AU  - Tešević, Vele
PY  - 2023
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4428
AB  - This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1 ) was observed for K EB4h (176.33 mg L -1 ) and Z CB4h (177.29 mg L -1 ) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea- sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phenyl- ethyl acetate – powerful fruity rose like) were increased in all samples com- pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).
AB  - Ова студија је имала за циљ да прикаже профиле ароматичних једињења вина про- изведених од аутохтоних сорти грожђа Крстач (K) и Жижак (Z). Током производње вина од обе сорте коришћени су ензимски препарати (EP): Lallzyme cuvee blanc (CB), Lall- zyme enzymatic preparation β (EB) и различито време контакта покожице (4 и 8 h). Аро- матична једињења су анализирана GC/FID–MS техником. За вина K ЕВ4h (176,33 mg L -1 ) и Z CB4h (177,29 mg L -1 ) уочава се значајно већи садржај укупних ароматичних једињења у поређењу са одговарајућим контролним винима (168,54 and 161,72 mg L -1 ). Про- дужење времена контакта покожице и употреба ЕP углавном повећава садржај 2-фенил- етил- и изоамил-алкохола. Вина обе сорте су показала већи садржај хексанске и октан- ске киселине у односу на контролна вина. Занимљиво је поменути да је у свим узорцима повећан садржај естара који су одговорни за воћну арому вина, која је заслужна за при- јатан укус (изоамил-ацетат – банана, етил-хексаноат – зрела банана, 2-фенилетил-аце- тат – јак воћни мирис руже), у поређењу са контролним винима. Највише оцене, након сензорног оцењивања, добијене су за K EB 8h (18,0 од максималних 20,0) и Z CB 8h (18,2 од максималних 20,0).
PB  - Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak
T1  - Утицај различитих ензимских третмана и времена контакта покожице на ароматске профиле вина произведених од аутохтоних сорти грожђа Крстач и Жижак
VL  - 88
IS  - 1
SP  - 11
EP  - 23
DO  - 10.2298/JSC220311056M
ER  - 

@article{
author = "Madžgalj, Valerija and Petrović, Aleksandar and Čakar, Uroš and Maraš, Vesna and Sofrenić, Ivana and Tešević, Vele",
year = "2023",
abstract = "This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstač (K) and Žižak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation β (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID–MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1 ) was observed for K EB4h (176.33 mg L -1 ) and Z CB4h (177.29 mg L -1 ) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for plea- sant taste (isoamyl acetate – banana, ethyl hexanoate – ripe banana, 2-phenyl- ethyl acetate – powerful fruity rose like) were increased in all samples com- pared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0)., Ова студија је имала за циљ да прикаже профиле ароматичних једињења вина про- изведених од аутохтоних сорти грожђа Крстач (K) и Жижак (Z). Током производње вина од обе сорте коришћени су ензимски препарати (EP): Lallzyme cuvee blanc (CB), Lall- zyme enzymatic preparation β (EB) и различито време контакта покожице (4 и 8 h). Аро- матична једињења су анализирана GC/FID–MS техником. За вина K ЕВ4h (176,33 mg L -1 ) и Z CB4h (177,29 mg L -1 ) уочава се значајно већи садржај укупних ароматичних једињења у поређењу са одговарајућим контролним винима (168,54 and 161,72 mg L -1 ). Про- дужење времена контакта покожице и употреба ЕP углавном повећава садржај 2-фенил- етил- и изоамил-алкохола. Вина обе сорте су показала већи садржај хексанске и октан- ске киселине у односу на контролна вина. Занимљиво је поменути да је у свим узорцима повећан садржај естара који су одговорни за воћну арому вина, која је заслужна за при- јатан укус (изоамил-ацетат – банана, етил-хексаноат – зрела банана, 2-фенилетил-аце- тат – јак воћни мирис руже), у поређењу са контролним винима. Највише оцене, након сензорног оцењивања, добијене су за K EB 8h (18,0 од максималних 20,0) и Z CB 8h (18,2 од максималних 20,0).",
publisher = "Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak, Утицај различитих ензимских третмана и времена контакта покожице на ароматске профиле вина произведених од аутохтоних сорти грожђа Крстач и Жижак",
volume = "88",
number = "1",
pages = "11-23",
doi = "10.2298/JSC220311056M"
}

Madžgalj, V., Petrović, A., Čakar, U., Maraš, V., Sofrenić, I.,& Tešević, V.. (2023). The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak. in Journal of the Serbian Chemical Society
Serbian Chemical Society., 88(1), 11-23.
https://doi.org/10.2298/JSC220311056M

Madžgalj V, Petrović A, Čakar U, Maraš V, Sofrenić I, Tešević V. The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak. in Journal of the Serbian Chemical Society. 2023;88(1):11-23.
doi:10.2298/JSC220311056M .

Madžgalj, Valerija, Petrović, Aleksandar, Čakar, Uroš, Maraš, Vesna, Sofrenić, Ivana, Tešević, Vele, "The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak" in Journal of the Serbian Chemical Society, 88, no. 1 (2023):11-23,
https://doi.org/10.2298/JSC220311056M . .

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  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Milenković, Danijela
AU  - Medić, Branislava
AU  - Krstić, Danijela
AU  - Petrović, Aleksandar
AU  - Ðoređvić, Brižita
PY  - 2021
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3931
AB  - This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.
PB  - MDPI AG
T2  - Agronomy
T1  - Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes
VL  - 11
IS  - 7
DO  - 10.3390/agronomy11071414
ER  - 

@article{
author = "Čakar, Uroš and Čolović, Mirjana and Milenković, Danijela and Medić, Branislava and Krstić, Danijela and Petrović, Aleksandar and Ðoređvić, Brižita",
year = "2021",
abstract = "This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.",
publisher = "MDPI AG",
journal = "Agronomy",
title = "Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes",
volume = "11",
number = "7",
doi = "10.3390/agronomy11071414"
}

Čakar, U., Čolović, M., Milenković, D., Medić, B., Krstić, D., Petrović, A.,& Ðoređvić, B.. (2021). Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes. in Agronomy
MDPI AG., 11(7).
https://doi.org/10.3390/agronomy11071414

Čakar U, Čolović M, Milenković D, Medić B, Krstić D, Petrović A, Ðoređvić B. Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes. in Agronomy. 2021;11(7).
doi:10.3390/agronomy11071414 .

Čakar, Uroš, Čolović, Mirjana, Milenković, Danijela, Medić, Branislava, Krstić, Danijela, Petrović, Aleksandar, Ðoređvić, Brižita, "Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes" in Agronomy, 11, no. 7 (2021),
https://doi.org/10.3390/agronomy11071414 . .

TY  - THES
AU  - Čakar, Uroš
PY  - 2020
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=7589
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:22519/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=16103945
UR  - http://nardus.mpn.gov.rs/handle/123456789/17433
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3703
AB  - Воћна вина испитивана у оквиру ове докторске дисертације произведена су од аутохтоних и успешно интродукованих сорти воћа, углавном поеклом из Србије. У  производњи  вина коришћено је бобичасто(аронија, боровница,малина,  купина), јагодичастo(јагода), коштичаво(вишња, трешња, шљива, брескав, кајсија) и јабучасто воћe(јабука).  Дата  вина  добијена  су  контролисаним  поступком  микровинификације-чиста култура одговарајућег квасца додата је да се започне алкохолно врење. Сем тога шећер и ензимски препарат гликозидаза (ЕПГ) додати су у половину узорака пре почетка алкохолног врења. Праћено  је  како  поступак  производње  поменутих  воћних  вина  утиче  на  њихов хемијски састав (полифеноли) и биолошку активност (антиоксидативнипотенцијал и анти α-глукозидазну  активност).  Поред  тога  одреёени  су  и  основни  парметри  квалитета  воћних вина. Добијени експериментални подаци указују да додатак шећера и ЕПГ (појединачно и заједно)  доводи  до  повећања  садржаја,како  квантификованихполифенола,  тако  и антиоксидативног потенцијала узорака воћних вина. Са другестране,употреба различитих квасаца  није  условила  статистички  значајну  разлику.  По  садржају  квантификованих полифенола истакла су се вина од боровнице и ароније. Узорци вина од аронијеи вишње предњачили  су  по  садржају  укупних  полифенола.  Бољу  анти  α-глукозидазну  активност показала су вина са додатком шећера и ЕПГ-а. Као најактивнији истакли су се узорци вина од  боровницеи  ароније,измеёу  осталог,због  садржаја  хлорогене,  кафеинске  и протокатехуинске  киселине.  Молекуларном  докинг  студијом  потврёена  је  дата  био-активност  одабраних  појединачних  полифенола.  Коначно,иста  група узорака    вина  (са додатком шећeрaи ЕПГ), активирала је ензиме антиоксидативне заштите. Узорци вина од купине и боровнице највише су активирали дате ензиме, док се вино од ароније истакло по степену снижења липидне пероксидације. Свеукупно  посматрано,  дата  вина  могу  се  посматрати  као  потенцијално  нова функционалнанамирица.
AB  - Fruit wines analyzed in this doctoral dissertation were produced from autochthonous and successfully introduced fruit species mainly originating from Serbia. For  wine  production  were  used  berry  (black  chokeberry,  blueberry,  raspberry,  blackberry, strawberry),  drupe  (cherry,  sweet  cherry,  plum,  peach,  apricot)  and  pome  (apple)  fruit.  The  wines were  obtained  by  the  controlled  process  of  microvinification -pure  culture  of  selected  yeasts  was added  to  start  alcoholic  fermentation.  Beside  it  in  the  half  of  the  samples  before  the  start  of  the fermentation were added sugar and enzymatic preparation glycosidase (EPG). It  was  followed  in  which  way  the  production  process  of  the  above  mentioned  fruit  wines influence on chemical composition (polyphenols) and biological activity (antioxidant potential and antiα-glucosidase  activity).  Beside  it  the  basic  parameters  of  the  wine  quality  have  also  been determined. Obtained  experimental  data  indicated  that  the  addition  of  sugar  and  EPG  (individually  and together)  lead  to  the  increased  content  of  quantified  polyphenols  and  antioxidant  potential  of  fruit wine  samples.  The usage of different yeasts  did  not  show any  significant statistical difference. By the content of quantified polyphenols blueberry and black chokeberry wines were highlighted. The wine  samples  of  black  chokeberry  and  cherry  can  be  emphasized  by  the  total  phenolic  content. Betteranti α-glucosidase  activity  have  shown  wines  with  addition  of  sugar  and  EPG.  The  most active were blueberry and black chokeberry wine samples due to its content of chlorogenic, caffeic and  protocatehuic  acids.  Molecular  docking  study  confirmed  bioactivityof  selected  polyphenols. Finally,the  same  group  of  wine  samples  (with  sugar  and  EPG  addition)  activated  the  enzymes  of antioxidant  protection.  Blackberry  and  blueberry  wine  samples  activated  the  most  of  those enzymes, while black chokeberry wine stood out by the lowering of lipid peroxidation degree. Overall fruit wines can be observed as a potential new functional food
PB  - Универзитет у Београду, Фармацеутски факултет
T2  - Универзитет у Београду
T1  - Полифенолни састав и антиоксидативна својства воћних вина и њихов утицај на ензимске системе in vitro
UR  - https://hdl.handle.net/21.15107/rcub_nardus_17433
ER  - 

@phdthesis{
author = "Čakar, Uroš",
year = "2020",
abstract = "Воћна вина испитивана у оквиру ове докторске дисертације произведена су од аутохтоних и успешно интродукованих сорти воћа, углавном поеклом из Србије. У  производњи  вина коришћено је бобичасто(аронија, боровница,малина,  купина), јагодичастo(јагода), коштичаво(вишња, трешња, шљива, брескав, кајсија) и јабучасто воћe(јабука).  Дата  вина  добијена  су  контролисаним  поступком  микровинификације-чиста култура одговарајућег квасца додата је да се започне алкохолно врење. Сем тога шећер и ензимски препарат гликозидаза (ЕПГ) додати су у половину узорака пре почетка алкохолног врења. Праћено  је  како  поступак  производње  поменутих  воћних  вина  утиче  на  њихов хемијски састав (полифеноли) и биолошку активност (антиоксидативнипотенцијал и анти α-глукозидазну  активност).  Поред  тога  одреёени  су  и  основни  парметри  квалитета  воћних вина. Добијени експериментални подаци указују да додатак шећера и ЕПГ (појединачно и заједно)  доводи  до  повећања  садржаја,како  квантификованихполифенола,  тако  и антиоксидативног потенцијала узорака воћних вина. Са другестране,употреба различитих квасаца  није  условила  статистички  значајну  разлику.  По  садржају  квантификованих полифенола истакла су се вина од боровнице и ароније. Узорци вина од аронијеи вишње предњачили  су  по  садржају  укупних  полифенола.  Бољу  анти  α-глукозидазну  активност показала су вина са додатком шећера и ЕПГ-а. Као најактивнији истакли су се узорци вина од  боровницеи  ароније,измеёу  осталог,због  садржаја  хлорогене,  кафеинске  и протокатехуинске  киселине.  Молекуларном  докинг  студијом  потврёена  је  дата  био-активност  одабраних  појединачних  полифенола.  Коначно,иста  група узорака    вина  (са додатком шећeрaи ЕПГ), активирала је ензиме антиоксидативне заштите. Узорци вина од купине и боровнице највише су активирали дате ензиме, док се вино од ароније истакло по степену снижења липидне пероксидације. Свеукупно  посматрано,  дата  вина  могу  се  посматрати  као  потенцијално  нова функционалнанамирица., Fruit wines analyzed in this doctoral dissertation were produced from autochthonous and successfully introduced fruit species mainly originating from Serbia. For  wine  production  were  used  berry  (black  chokeberry,  blueberry,  raspberry,  blackberry, strawberry),  drupe  (cherry,  sweet  cherry,  plum,  peach,  apricot)  and  pome  (apple)  fruit.  The  wines were  obtained  by  the  controlled  process  of  microvinification -pure  culture  of  selected  yeasts  was added  to  start  alcoholic  fermentation.  Beside  it  in  the  half  of  the  samples  before  the  start  of  the fermentation were added sugar and enzymatic preparation glycosidase (EPG). It  was  followed  in  which  way  the  production  process  of  the  above  mentioned  fruit  wines influence on chemical composition (polyphenols) and biological activity (antioxidant potential and antiα-glucosidase  activity).  Beside  it  the  basic  parameters  of  the  wine  quality  have  also  been determined. Obtained  experimental  data  indicated  that  the  addition  of  sugar  and  EPG  (individually  and together)  lead  to  the  increased  content  of  quantified  polyphenols  and  antioxidant  potential  of  fruit wine  samples.  The usage of different yeasts  did  not  show any  significant statistical difference. By the content of quantified polyphenols blueberry and black chokeberry wines were highlighted. The wine  samples  of  black  chokeberry  and  cherry  can  be  emphasized  by  the  total  phenolic  content. Betteranti α-glucosidase  activity  have  shown  wines  with  addition  of  sugar  and  EPG.  The  most active were blueberry and black chokeberry wine samples due to its content of chlorogenic, caffeic and  protocatehuic  acids.  Molecular  docking  study  confirmed  bioactivityof  selected  polyphenols. Finally,the  same  group  of  wine  samples  (with  sugar  and  EPG  addition)  activated  the  enzymes  of antioxidant  protection.  Blackberry  and  blueberry  wine  samples  activated  the  most  of  those enzymes, while black chokeberry wine stood out by the lowering of lipid peroxidation degree. Overall fruit wines can be observed as a potential new functional food",
publisher = "Универзитет у Београду, Фармацеутски факултет",
journal = "Универзитет у Београду",
title = "Полифенолни састав и антиоксидативна својства воћних вина и њихов утицај на ензимске системе in vitro",
url = "https://hdl.handle.net/21.15107/rcub_nardus_17433"
}

Čakar, U.. (2020). Полифенолни састав и антиоксидативна својства воћних вина и њихов утицај на ензимске системе in vitro. in Универзитет у Београду
Универзитет у Београду, Фармацеутски факултет..
https://hdl.handle.net/21.15107/rcub_nardus_17433

Čakar U. Полифенолни састав и антиоксидативна својства воћних вина и њихов утицај на ензимске системе in vitro. in Универзитет у Београду. 2020;.
https://hdl.handle.net/21.15107/rcub_nardus_17433 .

Čakar, Uroš, "Полифенолни састав и антиоксидативна својства воћних вина и њихов утицај на ензимске системе in vitro" in Универзитет у Београду (2020),
https://hdl.handle.net/21.15107/rcub_nardus_17433 .

TY  - CONF
AU  - Čakar, Uroš
AU  - Lisov, Nikolina M.
AU  - Petrović, Aleksandar V.
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5394
AB  - Serbia is among the top world producers of high-quality cherry fruit. Beside it refreshing taste cherries are rich source of many natural active principles. The most interesting among them are those one which exhibit antioxidant properties. It is possible to produce many derived products from cherries and one certainly is fruit wine. Such wine, is rich source of those natural active principles present in cherry fruit and the aim of this study is to investigate antioxidant properties of cherry wine. Fruit wines were produced from Serbian autochthonous sort of cherry. Microvinification was conducted with pure selected yeast culture and enzymatic preparation glycosidase. In the half of microvinifications pits were left, without cracking. Determinations of total phenolic content (TPC) were conducted using Folin-Ciocalteu method. Antiradical activity estimated by DPPH method, while FRAP method was also applied. Selected phenolic compounds were quantified by UPLC TQ-MS/MS. The TPC for the cherry wines were in interval 1552-1787 mg GAE/L while FRAP was 45.3 – 73.5 mmol/L Fe2+. The IC50 anti DPPH radical activity was from 3.8 to 7.2%. Also, were quantified compounds which exhibit antioxidant properties which are hydroxybenzoic acid derivatives, such as vanillic, gallic, protocatehuic and parahydroxybenzoic acid. The obtain results indicate that cherry wine is good source of antioxidant compounds. Antioxidant properties and quantity of phenolic compounds depends from the technological process applied in the production of fruit wines. Cherries and their derived products have beneficial health effect for overall health.
PB  - University of Belgrade, Belgrade, Serbia
C3  - Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade
T1  - Cherry-the source of potential functional food
SP  - 33
EP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5394
ER  - 

@conference{
author = "Čakar, Uroš and Lisov, Nikolina M. and Petrović, Aleksandar V. and Vajs, Vlatka and Đorđević, Brižita",
year = "2020",
abstract = "Serbia is among the top world producers of high-quality cherry fruit. Beside it refreshing taste cherries are rich source of many natural active principles. The most interesting among them are those one which exhibit antioxidant properties. It is possible to produce many derived products from cherries and one certainly is fruit wine. Such wine, is rich source of those natural active principles present in cherry fruit and the aim of this study is to investigate antioxidant properties of cherry wine. Fruit wines were produced from Serbian autochthonous sort of cherry. Microvinification was conducted with pure selected yeast culture and enzymatic preparation glycosidase. In the half of microvinifications pits were left, without cracking. Determinations of total phenolic content (TPC) were conducted using Folin-Ciocalteu method. Antiradical activity estimated by DPPH method, while FRAP method was also applied. Selected phenolic compounds were quantified by UPLC TQ-MS/MS. The TPC for the cherry wines were in interval 1552-1787 mg GAE/L while FRAP was 45.3 – 73.5 mmol/L Fe2+. The IC50 anti DPPH radical activity was from 3.8 to 7.2%. Also, were quantified compounds which exhibit antioxidant properties which are hydroxybenzoic acid derivatives, such as vanillic, gallic, protocatehuic and parahydroxybenzoic acid. The obtain results indicate that cherry wine is good source of antioxidant compounds. Antioxidant properties and quantity of phenolic compounds depends from the technological process applied in the production of fruit wines. Cherries and their derived products have beneficial health effect for overall health.",
publisher = "University of Belgrade, Belgrade, Serbia",
journal = "Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade",
title = "Cherry-the source of potential functional food",
pages = "33-33",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5394"
}

Čakar, U., Lisov, N. M., Petrović, A. V., Vajs, V.,& Đorđević, B.. (2020). Cherry-the source of potential functional food. in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade
University of Belgrade, Belgrade, Serbia., 33-33.
https://hdl.handle.net/21.15107/rcub_farfar_5394

Čakar U, Lisov NM, Petrović AV, Vajs V, Đorđević B. Cherry-the source of potential functional food. in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade. 2020;:33-33.
https://hdl.handle.net/21.15107/rcub_farfar_5394 .

Čakar, Uroš, Lisov, Nikolina M., Petrović, Aleksandar V., Vajs, Vlatka, Đorđević, Brižita, "Cherry-the source of potential functional food" in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade (2020):33-33,
https://hdl.handle.net/21.15107/rcub_farfar_5394 .

TY  - CONF
AU  - Čakar, Uroš
AU  - Grozdanić, Nađa
AU  - Lisov, Nikolina
AU  - Petrović, Aleksandar
AU  - Čakar, Mira
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5390
AB  - Peach is fruit which is possible to find in different foods due to it nutritional value and nice
fresh flavor. Derived products from peach are also important. One of such derived product is wine
which possess possible beneficial health properties. ...
PB  - International Pharmaceutical Federation (FIP)
C3  - FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections"
T1  - Stone fruit wine-potential functional food
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5390
ER  - 

@conference{
author = "Čakar, Uroš and Grozdanić, Nađa and Lisov, Nikolina and Petrović, Aleksandar and Čakar, Mira and Vajs, Vlatka and Đorđević, Brižita",
year = "2020",
abstract = "Peach is fruit which is possible to find in different foods due to it nutritional value and nice
fresh flavor. Derived products from peach are also important. One of such derived product is wine
which possess possible beneficial health properties. ...",
publisher = "International Pharmaceutical Federation (FIP)",
journal = "FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections"",
title = "Stone fruit wine-potential functional food",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5390"
}

Čakar, U., Grozdanić, N., Lisov, N., Petrović, A., Čakar, M., Vajs, V.,& Đorđević, B.. (2020). Stone fruit wine-potential functional food. in FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections"
International Pharmaceutical Federation (FIP)..
https://hdl.handle.net/21.15107/rcub_farfar_5390

Čakar U, Grozdanić N, Lisov N, Petrović A, Čakar M, Vajs V, Đorđević B. Stone fruit wine-potential functional food. in FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections". 2020;.
https://hdl.handle.net/21.15107/rcub_farfar_5390 .

Čakar, Uroš, Grozdanić, Nađa, Lisov, Nikolina, Petrović, Aleksandar, Čakar, Mira, Vajs, Vlatka, Đorđević, Brižita, "Stone fruit wine-potential functional food" in FIP Virtual 2020, 4 – 25 September 2020, "Living and learning through the
Covid-19 pandemic– Global reflections" (2020),
https://hdl.handle.net/21.15107/rcub_farfar_5390 .

TY  - JOUR
AU  - Lisov, Nikolina
AU  - Petrović, Aleksandar
AU  - Čakar, Uroš
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Bukarica-Gojković, Ljiljana
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3767
AB  - In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.
PB  - Macedonian Journal of Chemistry and Chemical Engineering
T2  - Macedonian Journal of Chemistry and Chemical Engineering
T1  - Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines
VL  - 39
IS  - 2
SP  - 185
EP  - 196
DO  - 10.20450/mjcce.2020.2060
ER  - 

@article{
author = "Lisov, Nikolina and Petrović, Aleksandar and Čakar, Uroš and Jadranin, Milka and Tešević, Vele and Bukarica-Gojković, Ljiljana",
year = "2020",
abstract = "In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV en-zyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Ca-ractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were ob-tained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and my-ricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.",
publisher = "Macedonian Journal of Chemistry and Chemical Engineering",
journal = "Macedonian Journal of Chemistry and Chemical Engineering",
title = "Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines",
volume = "39",
number = "2",
pages = "185-196",
doi = "10.20450/mjcce.2020.2060"
}

Lisov, N., Petrović, A., Čakar, U., Jadranin, M., Tešević, V.,& Bukarica-Gojković, L.. (2020). Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines. in Macedonian Journal of Chemistry and Chemical Engineering
Macedonian Journal of Chemistry and Chemical Engineering., 39(2), 185-196.
https://doi.org/10.20450/mjcce.2020.2060

Lisov N, Petrović A, Čakar U, Jadranin M, Tešević V, Bukarica-Gojković L. Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines. in Macedonian Journal of Chemistry and Chemical Engineering. 2020;39(2):185-196.
doi:10.20450/mjcce.2020.2060 .

Lisov, Nikolina, Petrović, Aleksandar, Čakar, Uroš, Jadranin, Milka, Tešević, Vele, Bukarica-Gojković, Ljiljana, "Extraction Kinetic of Some Phenolic Compounds During Cabernet Sauvignon Alcoholic Fermentation and Antioxidant Properties of Derived Wines" in Macedonian Journal of Chemistry and Chemical Engineering, 39, no. 2 (2020):185-196,
https://doi.org/10.20450/mjcce.2020.2060 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar V.
AU  - Pejin, Boris
AU  - Čakar, Mira
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3320
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier Science BV, Amsterdam
T2  - Scientific Reports
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
VL  - 244
SP  - 42
EP  - 49
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandar V. and Pejin, Boris and Čakar, Mira and Živković, Marijana and Vajs, Vlatka and Đorđević, Brižita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Scientific Reports",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
volume = "244",
pages = "42-49",
doi = "10.1016/j.scienta.2018.09.020"
}

Čakar, U., Petrović, A. V., Pejin, B., Čakar, M., Živković, M., Vajs, V.,& Đorđević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientific Reports
Elsevier Science BV, Amsterdam., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Čakar U, Petrović AV, Pejin B, Čakar M, Živković M, Vajs V, Đorđević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientific Reports. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Čakar, Uroš, Petrović, Aleksandar V., Pejin, Boris, Čakar, Mira, Živković, Marijana, Vajs, Vlatka, Đorđević, Brižita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientific Reports, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Milovanović, Miodrag
AU  - Zeravik, Jiri
AU  - Oboril, Michal
AU  - Pelcova, Marta
AU  - Lacina, Karel
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar V.
AU  - Glatz, Zdenek
AU  - Skladal, Petr
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3296
AB  - Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - A novel method for classification of wine based on organic acids
VL  - 284
SP  - 296
EP  - 302
DO  - 10.1016/j.foodchem.2019.01.113
ER  - 

@article{
author = "Milovanović, Miodrag and Zeravik, Jiri and Oboril, Michal and Pelcova, Marta and Lacina, Karel and Čakar, Uroš and Petrović, Aleksandar V. and Glatz, Zdenek and Skladal, Petr",
year = "2019",
abstract = "Bio-electronic tongue was linked to artificial intelligence processing unit and used for classification of wines based on carboxylic acids levels, which were indirectly related to malolactic fermentation. The system employed amperometric biosensors with lactate oxidase, sarcosine oxidase, and fumarase/sarcosine oxidase in the three sensing channels. The results were processed using two statistical methods - principal component analysis (PCA) and self-organized maps (SOM) in order to classify 31 wine samples from the South Moravia region in the Czech Republic. Reference assays were carried out using the capillary electrophoresis (CE). The PCA patterns for both CE and biosensor data provided good correspondence in the clusters of samples. The SOM treatment provided a better resolution of the generated patterns of samples compared to PCA, the SOM derived clusters corresponded with the PCA classification only partially. The biosensor/SOM combination offers a novel procedure of wine classification.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "A novel method for classification of wine based on organic acids",
volume = "284",
pages = "296-302",
doi = "10.1016/j.foodchem.2019.01.113"
}

Milovanović, M., Zeravik, J., Oboril, M., Pelcova, M., Lacina, K., Čakar, U., Petrović, A. V., Glatz, Z.,& Skladal, P.. (2019). A novel method for classification of wine based on organic acids. in Food Chemistry
Elsevier Sci Ltd, Oxford., 284, 296-302.
https://doi.org/10.1016/j.foodchem.2019.01.113

Milovanović M, Zeravik J, Oboril M, Pelcova M, Lacina K, Čakar U, Petrović AV, Glatz Z, Skladal P. A novel method for classification of wine based on organic acids. in Food Chemistry. 2019;284:296-302.
doi:10.1016/j.foodchem.2019.01.113 .

Milovanović, Miodrag, Zeravik, Jiri, Oboril, Michal, Pelcova, Marta, Lacina, Karel, Čakar, Uroš, Petrović, Aleksandar V., Glatz, Zdenek, Skladal, Petr, "A novel method for classification of wine based on organic acids" in Food Chemistry, 284 (2019):296-302,
https://doi.org/10.1016/j.foodchem.2019.01.113 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Grozdanić, Nada
AU  - Pejin, Boris
AU  - Vasić, Vesna
AU  - Čakar, Mira
AU  - Petrović, Aleksandar V.
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3081
AB  - alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.
PB  - Elsevier Science BV, Amsterdam
T2  - Food Bioscience
T1  - Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase
VL  - 25
SP  - 1
EP  - 7
DO  - 10.1016/j.fbio.2018.06.009
ER  - 

@article{
author = "Čakar, Uroš and Grozdanić, Nada and Pejin, Boris and Vasić, Vesna and Čakar, Mira and Petrović, Aleksandar V. and Đorđević, Brižita",
year = "2018",
abstract = "alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Food Bioscience",
title = "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase",
volume = "25",
pages = "1-7",
doi = "10.1016/j.fbio.2018.06.009"
}

Čakar, U., Grozdanić, N., Pejin, B., Vasić, V., Čakar, M., Petrović, A. V.,& Đorđević, B.. (2018). Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience
Elsevier Science BV, Amsterdam., 25, 1-7.
https://doi.org/10.1016/j.fbio.2018.06.009

Čakar U, Grozdanić N, Pejin B, Vasić V, Čakar M, Petrović AV, Đorđević B. Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience. 2018;25:1-7.
doi:10.1016/j.fbio.2018.06.009 .

Čakar, Uroš, Grozdanić, Nada, Pejin, Boris, Vasić, Vesna, Čakar, Mira, Petrović, Aleksandar V., Đorđević, Brižita, "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase" in Food Bioscience, 25 (2018):1-7,
https://doi.org/10.1016/j.fbio.2018.06.009 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Petrović, Aleksandra
AU  - Janković, M.
AU  - Pejin, Boris
AU  - Vajs, Vlatka
AU  - Čakar, Mira
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3173
AB  - Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.
PB  - Int Soc Horticultural Science-Ishs, Leuven
T2  - European Journal of Horticultural Science
T1  - Differentiation of wines made from berry and drupe fruits according to their phenolic profiles
VL  - 83
IS  - 1
SP  - 49
EP  - 61
DO  - 10.17660/eJHS.2018/83.1.7
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandra and Janković, M. and Pejin, Boris and Vajs, Vlatka and Čakar, Mira and Đorđević, Brižita",
year = "2018",
abstract = "Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.",
publisher = "Int Soc Horticultural Science-Ishs, Leuven",
journal = "European Journal of Horticultural Science",
title = "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles",
volume = "83",
number = "1",
pages = "49-61",
doi = "10.17660/eJHS.2018/83.1.7"
}

Čakar, U., Petrović, A., Janković, M., Pejin, B., Vajs, V., Čakar, M.,& Đorđević, B.. (2018). Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science
Int Soc Horticultural Science-Ishs, Leuven., 83(1), 49-61.
https://doi.org/10.17660/eJHS.2018/83.1.7

Čakar U, Petrović A, Janković M, Pejin B, Vajs V, Čakar M, Đorđević B. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science. 2018;83(1):49-61.
doi:10.17660/eJHS.2018/83.1.7 .

Čakar, Uroš, Petrović, Aleksandra, Janković, M., Pejin, Boris, Vajs, Vlatka, Čakar, Mira, Đorđević, Brižita, "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles" in European Journal of Horticultural Science, 83, no. 1 (2018):49-61,
https://doi.org/10.17660/eJHS.2018/83.1.7 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Šobajić, Slađana
AU  - Vidović, Bojana
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3149
AB  - Aim: Balanced nutrition and healthy lifestyle habits are very important, especially in young population. By this way it is possible to prevent many non-communicable diseases. As a health care professionals, pharmacists have very important role in this mission. The aim of this study was to evaluate basic nutritional knowledge and lifestyle habits of pharmacy undergraduate students in the context of their future health profession. Methods: The study group consisted of 591 European undergraduate pharmacy students. The data related to anthropometry, eating and lifestyle habits were obtained based on self-administered cross-sectional survey. Analysis of gender differences was performed using the chi-square test. Statistically significance was set at p value  lt  0.05. Results: Anthropometric characteristics of students showed that 10.5 % female students were underweight, while 62.6% of the males were overweight and 0.7% were obese. Regular breakfast had 80.9% of the students. Breakfast skipping was statistically higher in male participants (p lt 0.05). Only 35% of students reported daily intake of vegetables. Also, low fruit consumption was observed in all students with statistically lower fruit intake in males (p lt 0.05). Consumption of alcohol, fried food and tobacco was not common among students. Basic principle of balanced nutrition was recognized by 58.4% of study population. Conclusion: Results of our study indicate that European pharmacy students have some unsatisfactory eating habits and nutritional knowledge which is already related to their inadequate nutritional status. Our finding suggests that increased level of nutritional education should be incorporated into European pharmacy curriculum.
PB  - Mattioli 1885, Fidenza
T2  - Psychiatry Research
T1  - Nutritional and lifestyle habits of European pharmacy undergraduate students
VL  - 20
IS  - 1
SP  - 38
EP  - 45
DO  - 10.23751/pn.v20i1.5435
ER  - 

@article{
author = "Čakar, Uroš and Šobajić, Slađana and Vidović, Bojana and Đorđević, Brižita",
year = "2018",
abstract = "Aim: Balanced nutrition and healthy lifestyle habits are very important, especially in young population. By this way it is possible to prevent many non-communicable diseases. As a health care professionals, pharmacists have very important role in this mission. The aim of this study was to evaluate basic nutritional knowledge and lifestyle habits of pharmacy undergraduate students in the context of their future health profession. Methods: The study group consisted of 591 European undergraduate pharmacy students. The data related to anthropometry, eating and lifestyle habits were obtained based on self-administered cross-sectional survey. Analysis of gender differences was performed using the chi-square test. Statistically significance was set at p value  lt  0.05. Results: Anthropometric characteristics of students showed that 10.5 % female students were underweight, while 62.6% of the males were overweight and 0.7% were obese. Regular breakfast had 80.9% of the students. Breakfast skipping was statistically higher in male participants (p lt 0.05). Only 35% of students reported daily intake of vegetables. Also, low fruit consumption was observed in all students with statistically lower fruit intake in males (p lt 0.05). Consumption of alcohol, fried food and tobacco was not common among students. Basic principle of balanced nutrition was recognized by 58.4% of study population. Conclusion: Results of our study indicate that European pharmacy students have some unsatisfactory eating habits and nutritional knowledge which is already related to their inadequate nutritional status. Our finding suggests that increased level of nutritional education should be incorporated into European pharmacy curriculum.",
publisher = "Mattioli 1885, Fidenza",
journal = "Psychiatry Research",
title = "Nutritional and lifestyle habits of European pharmacy undergraduate students",
volume = "20",
number = "1",
pages = "38-45",
doi = "10.23751/pn.v20i1.5435"
}

Čakar, U., Šobajić, S., Vidović, B.,& Đorđević, B.. (2018). Nutritional and lifestyle habits of European pharmacy undergraduate students. in Psychiatry Research
Mattioli 1885, Fidenza., 20(1), 38-45.
https://doi.org/10.23751/pn.v20i1.5435

Čakar U, Šobajić S, Vidović B, Đorđević B. Nutritional and lifestyle habits of European pharmacy undergraduate students. in Psychiatry Research. 2018;20(1):38-45.
doi:10.23751/pn.v20i1.5435 .

Čakar, Uroš, Šobajić, Slađana, Vidović, Bojana, Đorđević, Brižita, "Nutritional and lifestyle habits of European pharmacy undergraduate students" in Psychiatry Research, 20, no. 1 (2018):38-45,
https://doi.org/10.23751/pn.v20i1.5435 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Grozdanić, Nada
AU  - Petrović, Aleksandar V.
AU  - Pejin, Boris
AU  - Nastasijević, Branislav
AU  - Marković, Bojan
AU  - Đorđević, Brižita
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2791
AB  - Background: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Current Pharmaceutical Biotechnology
T1  - Fruit Wines Inhibitory Activity Against alpha-Glucosidase
VL  - 18
IS  - 15
SP  - 1264
EP  - 1272
DO  - 10.2174/1389201019666180410112439
ER  - 

@article{
author = "Čakar, Uroš and Grozdanić, Nada and Petrović, Aleksandar V. and Pejin, Boris and Nastasijević, Branislav and Marković, Bojan and Đorđević, Brižita",
year = "2017",
abstract = "Background: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Current Pharmaceutical Biotechnology",
title = "Fruit Wines Inhibitory Activity Against alpha-Glucosidase",
volume = "18",
number = "15",
pages = "1264-1272",
doi = "10.2174/1389201019666180410112439"
}

Čakar, U., Grozdanić, N., Petrović, A. V., Pejin, B., Nastasijević, B., Marković, B.,& Đorđević, B.. (2017). Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology
Bentham Science Publ Ltd, Sharjah., 18(15), 1264-1272.
https://doi.org/10.2174/1389201019666180410112439

Čakar U, Grozdanić N, Petrović AV, Pejin B, Nastasijević B, Marković B, Đorđević B. Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology. 2017;18(15):1264-1272.
doi:10.2174/1389201019666180410112439 .

Čakar, Uroš, Grozdanić, Nada, Petrović, Aleksandar V., Pejin, Boris, Nastasijević, Branislav, Marković, Bojan, Đorđević, Brižita, "Fruit Wines Inhibitory Activity Against alpha-Glucosidase" in Current Pharmaceutical Biotechnology, 18, no. 15 (2017):1264-1272,
https://doi.org/10.2174/1389201019666180410112439 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar V.
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Milovanović, Miodrag M.
AU  - Zeravik, Jiri
AU  - Đorđević, Brižita
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2675
AB  - The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Phenolic profile of some fruit wines and their antioxidant properties
VL  - 70
IS  - 6
SP  - 661
EP  - 672
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandar V. and Živković, Marijana and Vajs, Vlatka and Milovanović, Miodrag M. and Zeravik, Jiri and Đorđević, Brižita",
year = "2016",
abstract = "The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
volume = "70",
number = "6",
pages = "661-672",
doi = "10.2298/HEMIND150722002C"
}

Čakar, U., Petrović, A. V., Živković, M., Vajs, V., Milovanović, M. M., Zeravik, J.,& Đorđević, B.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Čakar U, Petrović AV, Živković M, Vajs V, Milovanović MM, Zeravik J, Đorđević B. Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Čakar, Uroš, Petrović, Aleksandar V., Živković, Marijana, Vajs, Vlatka, Milovanović, Miodrag M., Zeravik, Jiri, Đorđević, Brižita, "Phenolic profile of some fruit wines and their antioxidant properties" in Hemijska industrija, 70, no. 6 (2016):661-672,
https://doi.org/10.2298/HEMIND150722002C . .

TY  - CONF
AU  - Vidović, Bojana
AU  - Dodevska, Margarita
AU  - Milašinović, Nikola
AU  - Čakar, Uroš
AU  - Todorović, Vanja
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2341
AB  - Introduction: Epidemiological studies have shown an inverse
association between intake of polyphenols and other dietary antioxidants and the risk of numerous chronic diseases. Good eating habits
established during the University years play an essential part of a
healthy lifestyle.
Objectives: The aim of this study was to estimate total dietary
antioxidant capacity (TDAC) and polyphenols intake among students
of the Faculty of Pharmacy in Serbia.
Method / Design: A total of 223 students with the mean aged of
21,2 ± 2,7 participated in this study. Food intakes were measured with
the 3-day dietary record method. A self-developed database was used
to calculate TDAC and dietary total polyphenolic content.
Results: Polyphenols intake and TDAC was 748 mg/person per
day and 9,51 mmol Trolox equivalents/person per day, respectively.
The food group that contributed the most to the TDAC was beverages
(about 31,2%), followed by fruits and vegetables (28,2%), chocolates
(21,1%) and cereals (15,2%). Fruits and vegetables provide a daily
intake of 130-425 mg of polyphenols/person/diet.
Conclusions: The mean daily intake of dietary polyphenols in the
Serbian student population is 1g lower than recommended polyphenols daily intake. There is a need to promote the fruit and vegetable intake consumption as a source of polyphenols and dietary antioxidants
among the student population.
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Dietary total antioxidant capacity and polyphenols intake in Serbian university students
VL  - 67
IS  - Supplement 1
SP  - 439
EP  - 439
DO  - 10.1159/000440895
ER  - 

@conference{
author = "Vidović, Bojana and Dodevska, Margarita and Milašinović, Nikola and Čakar, Uroš and Todorović, Vanja and Stanković, Ivan and Đorđević, Brižita",
year = "2015",
abstract = "Introduction: Epidemiological studies have shown an inverse
association between intake of polyphenols and other dietary antioxidants and the risk of numerous chronic diseases. Good eating habits
established during the University years play an essential part of a
healthy lifestyle.
Objectives: The aim of this study was to estimate total dietary
antioxidant capacity (TDAC) and polyphenols intake among students
of the Faculty of Pharmacy in Serbia.
Method / Design: A total of 223 students with the mean aged of
21,2 ± 2,7 participated in this study. Food intakes were measured with
the 3-day dietary record method. A self-developed database was used
to calculate TDAC and dietary total polyphenolic content.
Results: Polyphenols intake and TDAC was 748 mg/person per
day and 9,51 mmol Trolox equivalents/person per day, respectively.
The food group that contributed the most to the TDAC was beverages
(about 31,2%), followed by fruits and vegetables (28,2%), chocolates
(21,1%) and cereals (15,2%). Fruits and vegetables provide a daily
intake of 130-425 mg of polyphenols/person/diet.
Conclusions: The mean daily intake of dietary polyphenols in the
Serbian student population is 1g lower than recommended polyphenols daily intake. There is a need to promote the fruit and vegetable intake consumption as a source of polyphenols and dietary antioxidants
among the student population.",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Dietary total antioxidant capacity and polyphenols intake in Serbian university students",
volume = "67",
number = "Supplement 1",
pages = "439-439",
doi = "10.1159/000440895"
}

Vidović, B., Dodevska, M., Milašinović, N., Čakar, U., Todorović, V., Stanković, I.,& Đorđević, B.. (2015). Dietary total antioxidant capacity and polyphenols intake in Serbian university students. in Annals of Nutrition and Metabolism
Karger, Basel., 67(Supplement 1), 439-439.
https://doi.org/10.1159/000440895

Vidović B, Dodevska M, Milašinović N, Čakar U, Todorović V, Stanković I, Đorđević B. Dietary total antioxidant capacity and polyphenols intake in Serbian university students. in Annals of Nutrition and Metabolism. 2015;67(Supplement 1):439-439.
doi:10.1159/000440895 .

Vidović, Bojana, Dodevska, Margarita, Milašinović, Nikola, Čakar, Uroš, Todorović, Vanja, Stanković, Ivan, Đorđević, Brižita, "Dietary total antioxidant capacity and polyphenols intake in Serbian university students" in Annals of Nutrition and Metabolism, 67, no. Supplement 1 (2015):439-439,
https://doi.org/10.1159/000440895 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2347
AB  - Introduction: The consumption of fruit and their product is
very important for balanced nutrition. They are rich source of natural
compounds which show beneficial health effects on human organism.
Fruit wines are rich sources of phenolic compounds which possess an-
tioxidant properties and play role in health protection from oxidative
stress.
Objectives: The aim of this study was to investigate the profile
and in vitro antioxidant properties of fruit wines.
Method / Design: Total polyphenol content was conducted by
using Folin-Ciocalteu method. Anioxidant capacity of samples was
determined by DPPH method, by calculating the percent of inhibition
of DPPH radical. Discoloration was measured on spectrofotometer at
518 nm. Also was used modern FRAP procedure for determination of
antioxidant properties of wine samples. For identification and quantification of some antioxidant compounds HPLC TQ-MS/MS method
was used.
Results: Wines were made from apricot, peach and plum in
winery according to the wine making procedure. From each kind of
fruit were made four different types of wine. All determinations were
conducted in these 12 samples of wine. The total polyphenol content
determined by Folin-Ciocalteu method was in range 358-1389 mg/L
expressed through concentration of gallic acid. The results of DPPH
analyze of samples were in range 35.69-68.50%. The results of antioxidant capacity analyzed by FRAP procedure were in range 21.75-45.15
mmol/Fe2+. Results of HPLC TQ-MS/MS analysis showed that our
samples are sources of compounds such as catechin, epicatechin and
phenolic acids. All those compounds have antioxidant properties.
Conclusions: The obtained results indicate that fruit wines are
sources of antioxidant compounds. Antioxidant properties of fruit
wines depend from which kind of fruit they were made. Natural compounds from fruit wines are particularly important in the prevention
of non-communicable disease caused by oxidative stress.
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Stone Fruit Wines as a Sources of Antioxidants
VL  - 67
IS  - Supplement 1
SP  - 555
EP  - 556
DO  - 10.1159/000440895
ER  - 

@conference{
author = "Čakar, Uroš and Petrović, Aleksandar and Živković, Marijana and Vajs, Vlatka and Đorđević, Brižita",
year = "2015",
abstract = "Introduction: The consumption of fruit and their product is
very important for balanced nutrition. They are rich source of natural
compounds which show beneficial health effects on human organism.
Fruit wines are rich sources of phenolic compounds which possess an-
tioxidant properties and play role in health protection from oxidative
stress.
Objectives: The aim of this study was to investigate the profile
and in vitro antioxidant properties of fruit wines.
Method / Design: Total polyphenol content was conducted by
using Folin-Ciocalteu method. Anioxidant capacity of samples was
determined by DPPH method, by calculating the percent of inhibition
of DPPH radical. Discoloration was measured on spectrofotometer at
518 nm. Also was used modern FRAP procedure for determination of
antioxidant properties of wine samples. For identification and quantification of some antioxidant compounds HPLC TQ-MS/MS method
was used.
Results: Wines were made from apricot, peach and plum in
winery according to the wine making procedure. From each kind of
fruit were made four different types of wine. All determinations were
conducted in these 12 samples of wine. The total polyphenol content
determined by Folin-Ciocalteu method was in range 358-1389 mg/L
expressed through concentration of gallic acid. The results of DPPH
analyze of samples were in range 35.69-68.50%. The results of antioxidant capacity analyzed by FRAP procedure were in range 21.75-45.15
mmol/Fe2+. Results of HPLC TQ-MS/MS analysis showed that our
samples are sources of compounds such as catechin, epicatechin and
phenolic acids. All those compounds have antioxidant properties.
Conclusions: The obtained results indicate that fruit wines are
sources of antioxidant compounds. Antioxidant properties of fruit
wines depend from which kind of fruit they were made. Natural compounds from fruit wines are particularly important in the prevention
of non-communicable disease caused by oxidative stress.",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Stone Fruit Wines as a Sources of Antioxidants",
volume = "67",
number = "Supplement 1",
pages = "555-556",
doi = "10.1159/000440895"
}

Čakar, U., Petrović, A., Živković, M., Vajs, V.,& Đorđević, B.. (2015). Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism
Karger, Basel., 67(Supplement 1), 555-556.
https://doi.org/10.1159/000440895

Čakar U, Petrović A, Živković M, Vajs V, Đorđević B. Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism. 2015;67(Supplement 1):555-556.
doi:10.1159/000440895 .

Čakar, Uroš, Petrović, Aleksandar, Živković, Marijana, Vajs, Vlatka, Đorđević, Brižita, "Stone Fruit Wines as a Sources of Antioxidants" in Annals of Nutrition and Metabolism, 67, no. Supplement 1 (2015):555-556,
https://doi.org/10.1159/000440895 . .

TY  - CONF
AU  - Šobajić, Slađana
AU  - Vidović, Bojana
AU  - Timić, Jasmina
AU  - Milović, Sanja
AU  - Đuričić, Ivana
AU  - Ivanović, Nevena
AU  - Todorović, Vanja
AU  - Čakar, Uroš
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1853
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Nutritional status and dietary habits among pharmacy students in Serbia
VL  - 63
IS  - Supplement 1
SP  - 1102
EP  - 1102
DO  - 10.1159/000354245
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1853
ER  - 

@conference{
author = "Šobajić, Slađana and Vidović, Bojana and Timić, Jasmina and Milović, Sanja and Đuričić, Ivana and Ivanović, Nevena and Todorović, Vanja and Čakar, Uroš",
year = "2013",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Nutritional status and dietary habits among pharmacy students in Serbia",
volume = "63",
number = "Supplement 1",
pages = "1102-1102",
doi = "10.1159/000354245",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1853"
}

Šobajić, S., Vidović, B., Timić, J., Milović, S., Đuričić, I., Ivanović, N., Todorović, V.,& Čakar, U.. (2013). Nutritional status and dietary habits among pharmacy students in Serbia. in Annals of Nutrition and Metabolism
Karger, Basel., 63(Supplement 1), 1102-1102.
https://doi.org/10.1159/000354245
https://hdl.handle.net/21.15107/rcub_farfar_1853

Šobajić S, Vidović B, Timić J, Milović S, Đuričić I, Ivanović N, Todorović V, Čakar U. Nutritional status and dietary habits among pharmacy students in Serbia. in Annals of Nutrition and Metabolism. 2013;63(Supplement 1):1102-1102.
doi:10.1159/000354245
https://hdl.handle.net/21.15107/rcub_farfar_1853 .

Šobajić, Slađana, Vidović, Bojana, Timić, Jasmina, Milović, Sanja, Đuričić, Ivana, Ivanović, Nevena, Todorović, Vanja, Čakar, Uroš, "Nutritional status and dietary habits among pharmacy students in Serbia" in Annals of Nutrition and Metabolism, 63, no. Supplement 1 (2013):1102-1102,
https://doi.org/10.1159/000354245 .,
https://hdl.handle.net/21.15107/rcub_farfar_1853 .