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  - Dodevska, Margarita
AU  - Kukić-Marković, Jelena
AU  - Sofrenić, Ivana
AU  - Tešević, Vele
AU  - Janković, Milica
AU  - Đorđević, Brižita
AU  - Ivanović, Nevena
PY  - 2022
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4288
AB  - Nuts and seeds are an indispensable part of the plant-based diet, which is becoming increasingly popular due to the evidence of their health benefits and contribution to sustainability and planetary health. Since the health effects of consuming nuts and seeds directly depend on their nutritional composition and consumed amount, it is essential to know the exact chemical composition of each nut and seed so that appropriate dietary interventions can be adequately planned. The present study aimed to examine the chemical composition of nuts and seeds obtained from the Serbian market and to highlight the similarities and differences in their nutritional composition. In twenty-four samples of nuts and seeds, the content of total lipids, including fatty acid profile, total proteins, including amino acid profile, total carbohydrates (sugars and fibers), phytosterols, and minerals were determined. Content of selected nutrients in grams (g) or milligrams (mg) of nuts and seeds was expressed in one portion (28 g) and as a percentage of contribution of Reference Intakes (% RI) and Dietary Reference Value (% DRV) for macronutrients and minerals, respectively. Some of the seed representatives appeared to be rich sources of essential omega-3 fatty acid, α-linolenic acid (ALA) (flax seed vs. walnut, 6.50 vs. 0.56 g per portion, respectively), dietary fibers (chia seed vs. raw almond, 10.6 vs. 3.4 g per portion, respectively), calcium (black sesame seed vs. almond roasted, 32.4% NRV vs. 8.1% NRV per portion, respectively), magnesium (hemp seed vs. Brazil nut, 38.3% NRV vs. 27.8% NRV per portion, respectively), and zinc (hemp seed vs. pine nut, 21.4% NRV vs. 17.6% NRV per portion, respectively). Our results highlighted the crucial role of seeds in the diet, especially as a better source of nutrients compared to nuts. Furthermore, it was seen that nuts and seeds are different and complementary in their composition. Thus, in order to meet the needs for certain nutrients for which nuts and seeds are used as dietary sources (essential fatty acids, minerals, dietary fibers), it would be beneficial to combine both nuts and seeds as a part of a healthy dietary pattern.
PB  - Frontiers Media S.A.
T2  - Frontiers in Nutrition
T1  - Similarities and differences in the nutritional composition of nuts and seeds in Serbia
VL  - 9
DO  - 10.3389/fnut.2022.1003125
ER  - 

@article{
author = "Dodevska, Margarita and Kukić-Marković, Jelena and Sofrenić, Ivana and Tešević, Vele and Janković, Milica and Đorđević, Brižita and Ivanović, Nevena",
year = "2022",
abstract = "Nuts and seeds are an indispensable part of the plant-based diet, which is becoming increasingly popular due to the evidence of their health benefits and contribution to sustainability and planetary health. Since the health effects of consuming nuts and seeds directly depend on their nutritional composition and consumed amount, it is essential to know the exact chemical composition of each nut and seed so that appropriate dietary interventions can be adequately planned. The present study aimed to examine the chemical composition of nuts and seeds obtained from the Serbian market and to highlight the similarities and differences in their nutritional composition. In twenty-four samples of nuts and seeds, the content of total lipids, including fatty acid profile, total proteins, including amino acid profile, total carbohydrates (sugars and fibers), phytosterols, and minerals were determined. Content of selected nutrients in grams (g) or milligrams (mg) of nuts and seeds was expressed in one portion (28 g) and as a percentage of contribution of Reference Intakes (% RI) and Dietary Reference Value (% DRV) for macronutrients and minerals, respectively. Some of the seed representatives appeared to be rich sources of essential omega-3 fatty acid, α-linolenic acid (ALA) (flax seed vs. walnut, 6.50 vs. 0.56 g per portion, respectively), dietary fibers (chia seed vs. raw almond, 10.6 vs. 3.4 g per portion, respectively), calcium (black sesame seed vs. almond roasted, 32.4% NRV vs. 8.1% NRV per portion, respectively), magnesium (hemp seed vs. Brazil nut, 38.3% NRV vs. 27.8% NRV per portion, respectively), and zinc (hemp seed vs. pine nut, 21.4% NRV vs. 17.6% NRV per portion, respectively). Our results highlighted the crucial role of seeds in the diet, especially as a better source of nutrients compared to nuts. Furthermore, it was seen that nuts and seeds are different and complementary in their composition. Thus, in order to meet the needs for certain nutrients for which nuts and seeds are used as dietary sources (essential fatty acids, minerals, dietary fibers), it would be beneficial to combine both nuts and seeds as a part of a healthy dietary pattern.",
publisher = "Frontiers Media S.A.",
journal = "Frontiers in Nutrition",
title = "Similarities and differences in the nutritional composition of nuts and seeds in Serbia",
volume = "9",
doi = "10.3389/fnut.2022.1003125"
}

Dodevska, M., Kukić-Marković, J., Sofrenić, I., Tešević, V., Janković, M., Đorđević, B.,& Ivanović, N.. (2022). Similarities and differences in the nutritional composition of nuts and seeds in Serbia. in Frontiers in Nutrition
Frontiers Media S.A.., 9.
https://doi.org/10.3389/fnut.2022.1003125

Dodevska M, Kukić-Marković J, Sofrenić I, Tešević V, Janković M, Đorđević B, Ivanović N. Similarities and differences in the nutritional composition of nuts and seeds in Serbia. in Frontiers in Nutrition. 2022;9.
doi:10.3389/fnut.2022.1003125 .

Dodevska, Margarita, Kukić-Marković, Jelena, Sofrenić, Ivana, Tešević, Vele, Janković, Milica, Đorđević, Brižita, Ivanović, Nevena, "Similarities and differences in the nutritional composition of nuts and seeds in Serbia" in Frontiers in Nutrition, 9 (2022),
https://doi.org/10.3389/fnut.2022.1003125 . .

TY  - CONF
AU  - Sofrenić, Ivana
AU  - Ljujić, Jovana
AU  - Simić, Katarina
AU  - Kukić-Marković, Jelena
AU  - Ivanović, Nevena
AU  - Dodevska, Margarita
PY  - 2021
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5102
AB  - INTRODUCTION:
Edible nuts and seeds are nutrient-rich food, and also valuable source of various bioactive compounds. Among them are phytosterols, plant triterpenes with proven antioxidant, anti-inflammatory and antibacterial properties. Due to their similar structure with cholesterol, these plant sterols, when digested, compete with cholesterol for small intestine absorption leading
to lowering of the cholesterol level in blood.
OBJECTIVES:
The aim of this work is to investigate phytosterol composition of selected nuts and seeds used in nutrition from the Serbian market.
METHOD / DESIGN:
Gas chromatography with flame ionization detector (GC-FID) and gas chromatography with mass spectrometry (GC-MS) analysis of the unsaponifiable fractions was performed on an Agilent 7890A GC equipped with 5975C (inert XL EI/CI) MSD and a FID detector connected by a capillary flow technology two way splitter with make-up (250 °C). A HP-5MS capillary column (Agilent, 30 m × 0.25 mm, 0.25 μm film thickness) was used. The identification of the compounds was based on the comparison of their retention indices (RI), Rt, and mass spectra from NIST/NBS 05, Wiley libraries 8th edition and NIST Chemistry WebBook.29.
RESULTS:
Phytosterols were analyzed as volatile derivatives obtained by the silanization of residual unsaponifiable fractions. Cholesterol standard was used for quantification. Among them, the most abundant was β-sitosterol, followed by stigmasterol, isofucosterol and campesterol (Figure 1).
CONCLUSIONS:
Our results indicate that the seeds (sesame, black sesame, chia seed) contain higher amount
of phytosterols in comparison to the nuts. These results are in correlation with literature
data. The product quality on Serbian market is appropriate according to phytosterols content.
PB  - University Prince of Songkla, Thailand
PB  - University of Novi Sad, Faculty of Sciences, Serbia, Novi Sad
C3  - The International Bioscience Conference and the 8th International PSU – UNS Bioscience Conference - IBSC2021, Book of abstracts
T1  - Phytosterol composition of selected nuts and seeds from the Serbian market
SP  - 229
EP  - 229
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5102
ER  - 

@conference{
author = "Sofrenić, Ivana and Ljujić, Jovana and Simić, Katarina and Kukić-Marković, Jelena and Ivanović, Nevena and Dodevska, Margarita",
year = "2021",
abstract = "INTRODUCTION:
Edible nuts and seeds are nutrient-rich food, and also valuable source of various bioactive compounds. Among them are phytosterols, plant triterpenes with proven antioxidant, anti-inflammatory and antibacterial properties. Due to their similar structure with cholesterol, these plant sterols, when digested, compete with cholesterol for small intestine absorption leading
to lowering of the cholesterol level in blood.
OBJECTIVES:
The aim of this work is to investigate phytosterol composition of selected nuts and seeds used in nutrition from the Serbian market.
METHOD / DESIGN:
Gas chromatography with flame ionization detector (GC-FID) and gas chromatography with mass spectrometry (GC-MS) analysis of the unsaponifiable fractions was performed on an Agilent 7890A GC equipped with 5975C (inert XL EI/CI) MSD and a FID detector connected by a capillary flow technology two way splitter with make-up (250 °C). A HP-5MS capillary column (Agilent, 30 m × 0.25 mm, 0.25 μm film thickness) was used. The identification of the compounds was based on the comparison of their retention indices (RI), Rt, and mass spectra from NIST/NBS 05, Wiley libraries 8th edition and NIST Chemistry WebBook.29.
RESULTS:
Phytosterols were analyzed as volatile derivatives obtained by the silanization of residual unsaponifiable fractions. Cholesterol standard was used for quantification. Among them, the most abundant was β-sitosterol, followed by stigmasterol, isofucosterol and campesterol (Figure 1).
CONCLUSIONS:
Our results indicate that the seeds (sesame, black sesame, chia seed) contain higher amount
of phytosterols in comparison to the nuts. These results are in correlation with literature
data. The product quality on Serbian market is appropriate according to phytosterols content.",
publisher = "University Prince of Songkla, Thailand, University of Novi Sad, Faculty of Sciences, Serbia, Novi Sad",
journal = "The International Bioscience Conference and the 8th International PSU – UNS Bioscience Conference - IBSC2021, Book of abstracts",
title = "Phytosterol composition of selected nuts and seeds from the Serbian market",
pages = "229-229",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5102"
}

Sofrenić, I., Ljujić, J., Simić, K., Kukić-Marković, J., Ivanović, N.,& Dodevska, M.. (2021). Phytosterol composition of selected nuts and seeds from the Serbian market. in The International Bioscience Conference and the 8th International PSU – UNS Bioscience Conference - IBSC2021, Book of abstracts
University Prince of Songkla, Thailand., 229-229.
https://hdl.handle.net/21.15107/rcub_farfar_5102

Sofrenić I, Ljujić J, Simić K, Kukić-Marković J, Ivanović N, Dodevska M. Phytosterol composition of selected nuts and seeds from the Serbian market. in The International Bioscience Conference and the 8th International PSU – UNS Bioscience Conference - IBSC2021, Book of abstracts. 2021;:229-229.
https://hdl.handle.net/21.15107/rcub_farfar_5102 .

Sofrenić, Ivana, Ljujić, Jovana, Simić, Katarina, Kukić-Marković, Jelena, Ivanović, Nevena, Dodevska, Margarita, "Phytosterol composition of selected nuts and seeds from the Serbian market" in The International Bioscience Conference and the 8th International PSU – UNS Bioscience Conference - IBSC2021, Book of abstracts (2021):229-229,
https://hdl.handle.net/21.15107/rcub_farfar_5102 .