TY  - CONF
AU  - Dabetić, Nevena
AU  - Todorović, Vanja
AU  - Zrnić-Ćirić, Milica
AU  - Đuričić, Ivana
AU  - Šobajić, Slađana
PY  - 2022
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4499
AB  - Wine industry generates enormous quantities of solid organic waste consisted of
stems, skins and seeds. Grape seeds are considered the most valuable part of a pomace, since
it is rich in oil and containing numerous bioactive compounds. Grape seed oil (GSO)
composition depends mainly on grape variety, but also on environmental factors and
maturation degree. The aim of this study was to investigate the diversity of chemical
composition among seed oils obtained from different grape varieties. Eight varieties were
collected from the same wine region and at the same maturity phase. Investigation of fatty
acid composition was done using GC/FID, while HPLC/FD was employed for vitamin E
analyses. Linoleic acid was the most abundant in all samples, followed by oleic acid.
Saturated fatty acids, such as palmitic and stearic acid, were also present (up to 20 % of the
total fatty acid methyl esters). Vitamin E concentrations were significantly affected by grape
variety (p<0.01). α-tocopherol was found in high concentration in all samples. GSO from
Shiraz variety had about 25 mg α-tocopherol per kg of oil, while Gamay GSO contained more
than six times less amounts of this vitamin E isoform. Sum of β and γ tocopherol also varied
considerable, although Shiraz again stood out with the highest content. Finally, δ tocopherol
was found in four varieties, in minor quantities. Generally, considering variety diversification
on vitamin E composition of GSO, investigations that will include as much varieties as
possible, are needed to single out ones with the highest bio-oil potential.
AB  - Industrija vina ostavlja za sobom ogromne količine čvrstog organskog otpada koji se
sastoji od peteljki, pokožice i semenki grožđa. Semenke se smatraju najvrednijim delom
komine, jer su bogate uljem i sadrže brojna bioaktivna jedinjenja. Sastav ulja iz semenki
grožđa zavisi pre svega od sorte vinove loze, ali i od faktora sredine i stepena zrelosti ploda.
Cilj ovog rada bilo je ispitivanje raznolikosti hemijskog sastava ulja dobijenog iz semenki
različitih sorti grožđa. U tu svrhu, prikupljeno je osam sorti u istoj fazi zrelosti i iz istog
vinskog regiona. Ispitivanje sastava masnih kiselina vršeno je korišćenjem GC/FID, dok je
HPLC/FD korišćen za analizu koncentracije vitamina E. Linolna kiselina je bila
najzastupljenija u svim uzorcima, zatim oleinska kiselina. Zasićene masne kiseline, kao što su
palmitinska i stearinska kiselina, takođe su bile prisutne (do 20 % od ukupnih metil estara
masnih kiselina). Sorta vinove loze je značajno uticala na sadržaj vitamina E (p<0,01). α-
tokoferol je pronađen u visokim koncentracijama u svim uzorcima. Ulje iz semenki sorte
Širaz sadržalo je oko 25 miligrama α-tokoferola po kilogramu, dok je u ulju sorte Game
kvantifikovana šest puta manja koncentracija ove izoforme vitamina E. Zbir β i γ tokoferola
takođe je značajno varirao, iako se Širaz ponovo istakao sa najvećim sadržajem. δ tokoferol je
pronađen u ulju četiri sorte, u manjim količinama. Generalno, s obzirom na raznovrsnost
sastava vitamina E u ulju iz semenki grožđa, potrebna su opsežnija istraživanja koja će
obuhvatiti veći broj sorti vinove loze kako bi se izdvojile one sa najvećim potencijalom bio-
ulja.
PB  - Savez farmaceutskih udruženja Srbije (SFUS)
C3  - Arhiv za farmaciju
T1  - Diversity of chemical composition among seed oils obtained from different grape varieties
T1  - Raznolikost hemijskog sastava ulja dobijenog iz semenki različitih sorti grožđa
VL  - 72
IS  - 4 suplement
SP  - S217
EP  - S218
UR  - https://hdl.handle.net/21.15107/rcub_farfar_4499
ER  - 

@conference{
author = "Dabetić, Nevena and Todorović, Vanja and Zrnić-Ćirić, Milica and Đuričić, Ivana and Šobajić, Slađana",
year = "2022",
abstract = "Wine industry generates enormous quantities of solid organic waste consisted of
stems, skins and seeds. Grape seeds are considered the most valuable part of a pomace, since
it is rich in oil and containing numerous bioactive compounds. Grape seed oil (GSO)
composition depends mainly on grape variety, but also on environmental factors and
maturation degree. The aim of this study was to investigate the diversity of chemical
composition among seed oils obtained from different grape varieties. Eight varieties were
collected from the same wine region and at the same maturity phase. Investigation of fatty
acid composition was done using GC/FID, while HPLC/FD was employed for vitamin E
analyses. Linoleic acid was the most abundant in all samples, followed by oleic acid.
Saturated fatty acids, such as palmitic and stearic acid, were also present (up to 20 % of the
total fatty acid methyl esters). Vitamin E concentrations were significantly affected by grape
variety (p<0.01). α-tocopherol was found in high concentration in all samples. GSO from
Shiraz variety had about 25 mg α-tocopherol per kg of oil, while Gamay GSO contained more
than six times less amounts of this vitamin E isoform. Sum of β and γ tocopherol also varied
considerable, although Shiraz again stood out with the highest content. Finally, δ tocopherol
was found in four varieties, in minor quantities. Generally, considering variety diversification
on vitamin E composition of GSO, investigations that will include as much varieties as
possible, are needed to single out ones with the highest bio-oil potential., Industrija vina ostavlja za sobom ogromne količine čvrstog organskog otpada koji se
sastoji od peteljki, pokožice i semenki grožđa. Semenke se smatraju najvrednijim delom
komine, jer su bogate uljem i sadrže brojna bioaktivna jedinjenja. Sastav ulja iz semenki
grožđa zavisi pre svega od sorte vinove loze, ali i od faktora sredine i stepena zrelosti ploda.
Cilj ovog rada bilo je ispitivanje raznolikosti hemijskog sastava ulja dobijenog iz semenki
različitih sorti grožđa. U tu svrhu, prikupljeno je osam sorti u istoj fazi zrelosti i iz istog
vinskog regiona. Ispitivanje sastava masnih kiselina vršeno je korišćenjem GC/FID, dok je
HPLC/FD korišćen za analizu koncentracije vitamina E. Linolna kiselina je bila
najzastupljenija u svim uzorcima, zatim oleinska kiselina. Zasićene masne kiseline, kao što su
palmitinska i stearinska kiselina, takođe su bile prisutne (do 20 % od ukupnih metil estara
masnih kiselina). Sorta vinove loze je značajno uticala na sadržaj vitamina E (p<0,01). α-
tokoferol je pronađen u visokim koncentracijama u svim uzorcima. Ulje iz semenki sorte
Širaz sadržalo je oko 25 miligrama α-tokoferola po kilogramu, dok je u ulju sorte Game
kvantifikovana šest puta manja koncentracija ove izoforme vitamina E. Zbir β i γ tokoferola
takođe je značajno varirao, iako se Širaz ponovo istakao sa najvećim sadržajem. δ tokoferol je
pronađen u ulju četiri sorte, u manjim količinama. Generalno, s obzirom na raznovrsnost
sastava vitamina E u ulju iz semenki grožđa, potrebna su opsežnija istraživanja koja će
obuhvatiti veći broj sorti vinove loze kako bi se izdvojile one sa najvećim potencijalom bio-
ulja.",
publisher = "Savez farmaceutskih udruženja Srbije (SFUS)",
journal = "Arhiv za farmaciju",
title = "Diversity of chemical composition among seed oils obtained from different grape varieties, Raznolikost hemijskog sastava ulja dobijenog iz semenki različitih sorti grožđa",
volume = "72",
number = "4 suplement",
pages = "S217-S218",
url = "https://hdl.handle.net/21.15107/rcub_farfar_4499"
}

Dabetić, N., Todorović, V., Zrnić-Ćirić, M., Đuričić, I.,& Šobajić, S.. (2022). Diversity of chemical composition among seed oils obtained from different grape varieties. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije (SFUS)., 72(4 suplement), S217-S218.
https://hdl.handle.net/21.15107/rcub_farfar_4499

Dabetić N, Todorović V, Zrnić-Ćirić M, Đuričić I, Šobajić S. Diversity of chemical composition among seed oils obtained from different grape varieties. in Arhiv za farmaciju. 2022;72(4 suplement):S217-S218.
https://hdl.handle.net/21.15107/rcub_farfar_4499 .

Dabetić, Nevena, Todorović, Vanja, Zrnić-Ćirić, Milica, Đuričić, Ivana, Šobajić, Slađana, "Diversity of chemical composition among seed oils obtained from different grape varieties" in Arhiv za farmaciju, 72, no. 4 suplement (2022):S217-S218,
https://hdl.handle.net/21.15107/rcub_farfar_4499 .

TY  - JOUR
AU  - Đuričić, Ivana
AU  - Todorović, Vanja
AU  - Dabetić, Nevena
AU  - Zrnić-Ćirić, Milica
AU  - Ivanović, Nevena
AU  - Vidović, Bojana
PY  - 2022
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4404
AB  - Besides iodine deficiency, autoimmune Hashimoto thyroiditis is the leading cause of
hypothyroidism globally, characterized by the increased titer of thyroid autoantibodies and
destruction of thyroid cells. Graves' disease is the most common etiology of hyperthyroidism
worldwide. Patients with thyroid dysfunction often require dietary modifications. Popular
interventions include supplementation with certain vitamins and minerals, as well as trace
elements such as iodine and selenium. The intake of food containing goitrogens should be limited.
Goitrogens are substances of plant origin that interfere with the production of thyroid hormones,
increasing the risk for goiter and hypothyroidism. The primary dietary sources of goitrogens are
cruciferous vegetables, soy products, starchy plants, and some fruits. Beyond essential nutrients,
there has been an increasing interest in using specific nutraceuticals, including myoinositol, L-
carnitine, melatonin, and resveratrol, as potential preventive and therapeutic agents in thyroid
diseases. Even though current evidence promotes some beneficial outcomes of these
nutraceuticals, further investigations are needed to clarify dose-dependent effects, duration of
supplementation, combination in different clinical settings, and the exact mechanism of their
action in thyroid disorders.
AB  - Pored nedostatka joda, najčešća etiologija hipotireoze u razvijenim zemljama je Hašimoto tireoiditis, koji karakteriše povišen nivo serum autoantitela i limfocitna infiltracija štitaste žlezde. Grejvsova bolest je vodeći uzrok hipertireoza na globalnom nivou. Pacijenti sa oboljenjem štitaste žlezde često zahtevaju modifikaciju dijetarnog režima. Popularne intervencije uključuju suplementaciju određenim vitaminima, mineralima i mikroelementima kao što su jod i selen. Preporučuje se ograničen unos namirnica koje sadrže goitrogene supstance jer ometaju normalnu sintezu tiroidnih hormona, povećavajući rizik za nastanak strume i hipotireoze. Primarni izvori goitrogena u ishrani su kruciferno povrće, proizvodi od soje, skrobne biljke i pojedine vrste voća. Osim esencijalnih nutrijenata, postoji sve veće interesovanje za primenu specifičnih nutraceutika u prevenciji i koterapiji bolesti štitaste žlezde, kao što su mioinozitol, L-karnitin, melatonin i rezveratrol. Trenutni dokazi ukazuju na moguće promotivne efekte ovih jedinjenja u oboljenjima štitaste žlezde. Potrebna su dalja ispitivanja koja bi pratila uticaj doze i dužine suplementacije nutraceutika i potvrdila tačne mehanizme njihovog delovanja u poremećajima funkcije štitaste žlezde.
PB  - Pharmaceutical Association of Serbia
T2  - Arhiv za farmaciju
T1  - Dietary factors and thyroid dysfunction
T1  - Dijetarni faktori i tiroidna disfunkcija
VL  - 72
IS  - 5
SP  - 455
EP  - 467
DO  - 10.5937/arhfarm72-39624
ER  - 

@article{
author = "Đuričić, Ivana and Todorović, Vanja and Dabetić, Nevena and Zrnić-Ćirić, Milica and Ivanović, Nevena and Vidović, Bojana",
year = "2022",
abstract = "Besides iodine deficiency, autoimmune Hashimoto thyroiditis is the leading cause of
hypothyroidism globally, characterized by the increased titer of thyroid autoantibodies and
destruction of thyroid cells. Graves' disease is the most common etiology of hyperthyroidism
worldwide. Patients with thyroid dysfunction often require dietary modifications. Popular
interventions include supplementation with certain vitamins and minerals, as well as trace
elements such as iodine and selenium. The intake of food containing goitrogens should be limited.
Goitrogens are substances of plant origin that interfere with the production of thyroid hormones,
increasing the risk for goiter and hypothyroidism. The primary dietary sources of goitrogens are
cruciferous vegetables, soy products, starchy plants, and some fruits. Beyond essential nutrients,
there has been an increasing interest in using specific nutraceuticals, including myoinositol, L-
carnitine, melatonin, and resveratrol, as potential preventive and therapeutic agents in thyroid
diseases. Even though current evidence promotes some beneficial outcomes of these
nutraceuticals, further investigations are needed to clarify dose-dependent effects, duration of
supplementation, combination in different clinical settings, and the exact mechanism of their
action in thyroid disorders., Pored nedostatka joda, najčešća etiologija hipotireoze u razvijenim zemljama je Hašimoto tireoiditis, koji karakteriše povišen nivo serum autoantitela i limfocitna infiltracija štitaste žlezde. Grejvsova bolest je vodeći uzrok hipertireoza na globalnom nivou. Pacijenti sa oboljenjem štitaste žlezde često zahtevaju modifikaciju dijetarnog režima. Popularne intervencije uključuju suplementaciju određenim vitaminima, mineralima i mikroelementima kao što su jod i selen. Preporučuje se ograničen unos namirnica koje sadrže goitrogene supstance jer ometaju normalnu sintezu tiroidnih hormona, povećavajući rizik za nastanak strume i hipotireoze. Primarni izvori goitrogena u ishrani su kruciferno povrće, proizvodi od soje, skrobne biljke i pojedine vrste voća. Osim esencijalnih nutrijenata, postoji sve veće interesovanje za primenu specifičnih nutraceutika u prevenciji i koterapiji bolesti štitaste žlezde, kao što su mioinozitol, L-karnitin, melatonin i rezveratrol. Trenutni dokazi ukazuju na moguće promotivne efekte ovih jedinjenja u oboljenjima štitaste žlezde. Potrebna su dalja ispitivanja koja bi pratila uticaj doze i dužine suplementacije nutraceutika i potvrdila tačne mehanizme njihovog delovanja u poremećajima funkcije štitaste žlezde.",
publisher = "Pharmaceutical Association of Serbia",
journal = "Arhiv za farmaciju",
title = "Dietary factors and thyroid dysfunction, Dijetarni faktori i tiroidna disfunkcija",
volume = "72",
number = "5",
pages = "455-467",
doi = "10.5937/arhfarm72-39624"
}

Đuričić, I., Todorović, V., Dabetić, N., Zrnić-Ćirić, M., Ivanović, N.,& Vidović, B.. (2022). Dietary factors and thyroid dysfunction. in Arhiv za farmaciju
Pharmaceutical Association of Serbia., 72(5), 455-467.
https://doi.org/10.5937/arhfarm72-39624

Đuričić I, Todorović V, Dabetić N, Zrnić-Ćirić M, Ivanović N, Vidović B. Dietary factors and thyroid dysfunction. in Arhiv za farmaciju. 2022;72(5):455-467.
doi:10.5937/arhfarm72-39624 .

Đuričić, Ivana, Todorović, Vanja, Dabetić, Nevena, Zrnić-Ćirić, Milica, Ivanović, Nevena, Vidović, Bojana, "Dietary factors and thyroid dysfunction" in Arhiv za farmaciju, 72, no. 5 (2022):455-467,
https://doi.org/10.5937/arhfarm72-39624 . .

TY  - JOUR
AU  - Dabetić, Nevena
AU  - Todorović, Vanja
AU  - Malenović, Anđelija
AU  - Šobajić, Slađana
AU  - Marković, Bojan
PY  - 2022
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4268
AB  - Winemaking generates large quantities of grape waste consisting of seeds, skin and stalks. Given that grape seeds are a rich source of different bioactive compounds, the main goal of this research was to optimize grape seed phenol extraction using a Box–Behnken design. The following conditions were derived from the optimization process: sample:solvent ratio of 1:10 w/v, extraction time of 30 min and extraction temperature of 50 °C. In addition, a sustainable (green) approach for obtaining extracts was developed by comparing choline chloride:citric acid-ChCit (natural deep eutectic solvent (NADES)) and ethanol extraction methods with respect to phenol profiles and antioxidant activity. This study was conducted on seeds from eight different red grape varieties. Phenolic acids, flavan-3-ols and procyanidins were characterized using HPLC–MS/MS, and the concentration of procyanidin B1 was above 1 mg/g of dry weight in all analyzed samples. The contents of all phenol classes and antioxidant activities were found to not differ significantly between the solvents, but NADES was found to offer valuable advantages. Importantly, ChCit showed a strong affinity toward procyanidins and a strong correlation between antioxidant activity and quantified phenolic compounds.
PB  - MDPI
T2  - Antioxidants
T1  - Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents
VL  - 11
IS  - 8
DO  - 10.3390/antiox11081595
ER  - 

@article{
author = "Dabetić, Nevena and Todorović, Vanja and Malenović, Anđelija and Šobajić, Slađana and Marković, Bojan",
year = "2022",
abstract = "Winemaking generates large quantities of grape waste consisting of seeds, skin and stalks. Given that grape seeds are a rich source of different bioactive compounds, the main goal of this research was to optimize grape seed phenol extraction using a Box–Behnken design. The following conditions were derived from the optimization process: sample:solvent ratio of 1:10 w/v, extraction time of 30 min and extraction temperature of 50 °C. In addition, a sustainable (green) approach for obtaining extracts was developed by comparing choline chloride:citric acid-ChCit (natural deep eutectic solvent (NADES)) and ethanol extraction methods with respect to phenol profiles and antioxidant activity. This study was conducted on seeds from eight different red grape varieties. Phenolic acids, flavan-3-ols and procyanidins were characterized using HPLC–MS/MS, and the concentration of procyanidin B1 was above 1 mg/g of dry weight in all analyzed samples. The contents of all phenol classes and antioxidant activities were found to not differ significantly between the solvents, but NADES was found to offer valuable advantages. Importantly, ChCit showed a strong affinity toward procyanidins and a strong correlation between antioxidant activity and quantified phenolic compounds.",
publisher = "MDPI",
journal = "Antioxidants",
title = "Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents",
volume = "11",
number = "8",
doi = "10.3390/antiox11081595"
}

Dabetić, N., Todorović, V., Malenović, A., Šobajić, S.,& Marković, B.. (2022). Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents. in Antioxidants
MDPI., 11(8).
https://doi.org/10.3390/antiox11081595

Dabetić N, Todorović V, Malenović A, Šobajić S, Marković B. Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents. in Antioxidants. 2022;11(8).
doi:10.3390/antiox11081595 .

Dabetić, Nevena, Todorović, Vanja, Malenović, Anđelija, Šobajić, Slađana, Marković, Bojan, "Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents" in Antioxidants, 11, no. 8 (2022),
https://doi.org/10.3390/antiox11081595 . .

TY  - CONF
AU  - Arsenijević, Jelena
AU  - Drobac, Milica
AU  - Slavkovska, Violeta
AU  - Dabetić, Nevena
AU  - Marcic, Christophe
AU  - Kovačević, Nada
AU  - Ražić, Slavica
PY  - 2022
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/4587
AB  - Hydroxycinnamic acids (HCAs), such are dimeric rosmarinic acid (RA) and higher HCA
oligomers, are important active constituents of Lamiaceae plants. It was found that herb of
Satureja kitaibelii (Rtanj tea) contains substantial amounts of RA and HCA hexamer
clinopodic acid O (CAO) (1).
In this work, we compared extracting efficiencies of conventional solvents and a deep
eutectic solvent, composed of choline chloride and citric acid (ChCl:CitrA), for extraction of
RA and CAO from Rtanj tea. Commercial Rtanj tea sample was extracted (1:10) by sonication
(room temperature, 60 min) with aqueous ChCl:CitrA (35% and 65%), ethanol 50%, ethanol
96%, and water, as well as by previously optimized procedure (ethanol 46%, digestion 60 °C,
120 min) (1). Contents of RA and CAO were determined by HPLC using RA as external
standard. Extraction with ChCl:CitrA and 50% ethanol resulted in extracts rich in RA and
CAO; RA concentrations in these extracts were uniform (848-873 μg/mL), while extraction of
CAO was slightly more effective with ChCl:CitrA (1122-1131 μg/mL) than with 50% ethanol
(925 μg/mL). These extracts contained significantly more of RA and CAO than the extract
obtained under optimized conditions (666 μg/mL RA, 725 μg/mL CAO). Differently, 96%
ethanol and water extracts contained substantially less RA (11-217 μg/mL) and CAO (4-10
μg/mL). Obtained results indicate potential of applied eutectic solvent in extraction of Rtanj
tea, for purpose of both quality control and preparation of extracts with potential application
in pharmaceutical, food or cosmetic industry, and are compliant with “green chemistry” and
“green pharmacy” principles.
AB  - Derivati hidroksicimetne kiseline (HCK), kao što su dimerna rozmarinska kiselina
(RK) i viši oligomeri HCK, su aktivni sastojci biljaka familije Lamiaceae. Ranije je
ustanovljeno da herba Satureja kitaibelii (rtanjski čaj) sadrži značajne količine RK i
heksamera HCK klinopodinske kiseline O (KKO) (1). U radu je upoređena ekstrakciona
efikasnost konvencionalnih rastvarača i duboke eutektičke smeše na bazi holin hlorida i
limunske kiseline (ChCl:CitrA) za ekstrakciju RK i KKO iz rtanjskog čaja. Komercijalni uzorak
rtanjskog čaja ekstrahovan je (1:10) postupkom sonikacije na sobnoj temperaturi tokom 60
min vodenim rastvorima ChCl:CitrA (35% i 65%), etanolom 50%, etanolom 96% i vodom,
kao i prethodno optimizovanim postupkom (etanol 46%, digestija na 60 °C, 120 min) (1).
Sadržaj RK i KKO određen je HPLC metodom, korišćenjem RK kao eksternog standarda.
Ekstrakcija primenom ChCl:CitrA i 50% etanola rezultirala je ekstraktima bogatim RK i KKO,
pri čemu su koncentracije RK u ovim ekstraktima bile ujednačene (848-873 μg/mL), dok je
za ekstrakciju KKO, ChCl:CitrA bila nešto efikasnija (1122-1131 μg/mL) od 50% etanola (925
μg/mL). Pored toga, ovi ekstrakti su sadržali veće količine RK i KKO od ekstrakta dobijenog
pod ranije optimizovanim uslovima (666 μg/mL RK, 725 μg/mL KKO). Sa druge strane,
ekstrakti dobijeni 96% etanolom i vodom sadržali su znatno manje količine RK (11-217
μg/mL) i KKO (4-10 μg/mL). Dobijeni rezultati ukazuju na potencijal primenjene eutektičke
smeše u ekstrakciji rtanjskog čaja, kako u cilju kontrole kvaliteta, tako i za pripremu
ekstrakata sa primenom u farmaceutskoj, prehrambenoj i kozmetičkoj industriji, što je u
skladu sa principima “zelene hemije” i “zelene farmacije”.
PB  - Savez farmaceutskih udruženja Srbije (SFUS)
C3  - Arhiv za farmaciju
T1  - Comparison of efficiency of eutectic mixture and conventional solvents for the extraction of hydroxycinnamic acid derivatives from the herb of Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae)
T1  - Poređenje efikasnosti eutektičke smeše i konvencionalnih rastvarača u ekstrakciji derivata hidroksicimetne kiseline iz herbe Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae)
VL  - 72
IS  - 4 suplement
SP  - S481
EP  - S482
UR  - https://hdl.handle.net/21.15107/rcub_farfar_4587
ER  - 

@conference{
author = "Arsenijević, Jelena and Drobac, Milica and Slavkovska, Violeta and Dabetić, Nevena and Marcic, Christophe and Kovačević, Nada and Ražić, Slavica",
year = "2022",
abstract = "Hydroxycinnamic acids (HCAs), such are dimeric rosmarinic acid (RA) and higher HCA
oligomers, are important active constituents of Lamiaceae plants. It was found that herb of
Satureja kitaibelii (Rtanj tea) contains substantial amounts of RA and HCA hexamer
clinopodic acid O (CAO) (1).
In this work, we compared extracting efficiencies of conventional solvents and a deep
eutectic solvent, composed of choline chloride and citric acid (ChCl:CitrA), for extraction of
RA and CAO from Rtanj tea. Commercial Rtanj tea sample was extracted (1:10) by sonication
(room temperature, 60 min) with aqueous ChCl:CitrA (35% and 65%), ethanol 50%, ethanol
96%, and water, as well as by previously optimized procedure (ethanol 46%, digestion 60 °C,
120 min) (1). Contents of RA and CAO were determined by HPLC using RA as external
standard. Extraction with ChCl:CitrA and 50% ethanol resulted in extracts rich in RA and
CAO; RA concentrations in these extracts were uniform (848-873 μg/mL), while extraction of
CAO was slightly more effective with ChCl:CitrA (1122-1131 μg/mL) than with 50% ethanol
(925 μg/mL). These extracts contained significantly more of RA and CAO than the extract
obtained under optimized conditions (666 μg/mL RA, 725 μg/mL CAO). Differently, 96%
ethanol and water extracts contained substantially less RA (11-217 μg/mL) and CAO (4-10
μg/mL). Obtained results indicate potential of applied eutectic solvent in extraction of Rtanj
tea, for purpose of both quality control and preparation of extracts with potential application
in pharmaceutical, food or cosmetic industry, and are compliant with “green chemistry” and
“green pharmacy” principles., Derivati hidroksicimetne kiseline (HCK), kao što su dimerna rozmarinska kiselina
(RK) i viši oligomeri HCK, su aktivni sastojci biljaka familije Lamiaceae. Ranije je
ustanovljeno da herba Satureja kitaibelii (rtanjski čaj) sadrži značajne količine RK i
heksamera HCK klinopodinske kiseline O (KKO) (1). U radu je upoređena ekstrakciona
efikasnost konvencionalnih rastvarača i duboke eutektičke smeše na bazi holin hlorida i
limunske kiseline (ChCl:CitrA) za ekstrakciju RK i KKO iz rtanjskog čaja. Komercijalni uzorak
rtanjskog čaja ekstrahovan je (1:10) postupkom sonikacije na sobnoj temperaturi tokom 60
min vodenim rastvorima ChCl:CitrA (35% i 65%), etanolom 50%, etanolom 96% i vodom,
kao i prethodno optimizovanim postupkom (etanol 46%, digestija na 60 °C, 120 min) (1).
Sadržaj RK i KKO određen je HPLC metodom, korišćenjem RK kao eksternog standarda.
Ekstrakcija primenom ChCl:CitrA i 50% etanola rezultirala je ekstraktima bogatim RK i KKO,
pri čemu su koncentracije RK u ovim ekstraktima bile ujednačene (848-873 μg/mL), dok je
za ekstrakciju KKO, ChCl:CitrA bila nešto efikasnija (1122-1131 μg/mL) od 50% etanola (925
μg/mL). Pored toga, ovi ekstrakti su sadržali veće količine RK i KKO od ekstrakta dobijenog
pod ranije optimizovanim uslovima (666 μg/mL RK, 725 μg/mL KKO). Sa druge strane,
ekstrakti dobijeni 96% etanolom i vodom sadržali su znatno manje količine RK (11-217
μg/mL) i KKO (4-10 μg/mL). Dobijeni rezultati ukazuju na potencijal primenjene eutektičke
smeše u ekstrakciji rtanjskog čaja, kako u cilju kontrole kvaliteta, tako i za pripremu
ekstrakata sa primenom u farmaceutskoj, prehrambenoj i kozmetičkoj industriji, što je u
skladu sa principima “zelene hemije” i “zelene farmacije”.",
publisher = "Savez farmaceutskih udruženja Srbije (SFUS)",
journal = "Arhiv za farmaciju",
title = "Comparison of efficiency of eutectic mixture and conventional solvents for the extraction of hydroxycinnamic acid derivatives from the herb of Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae), Poređenje efikasnosti eutektičke smeše i konvencionalnih rastvarača u ekstrakciji derivata hidroksicimetne kiseline iz herbe Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae)",
volume = "72",
number = "4 suplement",
pages = "S481-S482",
url = "https://hdl.handle.net/21.15107/rcub_farfar_4587"
}

Arsenijević, J., Drobac, M., Slavkovska, V., Dabetić, N., Marcic, C., Kovačević, N.,& Ražić, S.. (2022). Comparison of efficiency of eutectic mixture and conventional solvents for the extraction of hydroxycinnamic acid derivatives from the herb of Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae). in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije (SFUS)., 72(4 suplement), S481-S482.
https://hdl.handle.net/21.15107/rcub_farfar_4587

Arsenijević J, Drobac M, Slavkovska V, Dabetić N, Marcic C, Kovačević N, Ražić S. Comparison of efficiency of eutectic mixture and conventional solvents for the extraction of hydroxycinnamic acid derivatives from the herb of Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae). in Arhiv za farmaciju. 2022;72(4 suplement):S481-S482.
https://hdl.handle.net/21.15107/rcub_farfar_4587 .

Arsenijević, Jelena, Drobac, Milica, Slavkovska, Violeta, Dabetić, Nevena, Marcic, Christophe, Kovačević, Nada, Ražić, Slavica, "Comparison of efficiency of eutectic mixture and conventional solvents for the extraction of hydroxycinnamic acid derivatives from the herb of Satureja kitaibelii Wierzb. ex Heuff. (Lamiaceae)" in Arhiv za farmaciju, 72, no. 4 suplement (2022):S481-S482,
https://hdl.handle.net/21.15107/rcub_farfar_4587 .

TY  - JOUR
AU  - Todorović, Vanja
AU  - Dančetović, Anđelka
AU  - Dabetić, Nevena
AU  - Šobajić, Slađana
AU  - Vidović, Bojana
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5376
AB  - Začini su aromatični delovi začinskih biljaka, karakterističnog mirisa i uku-
sa, koji se dodaju tokom pripreme hrane radi postizanja odgovarajućih
organoleptičkih osobina, kao i zbog produženja roka trajanja namirnica.
S obzirom na to da predstavljaju izvore prirodnih antioksidanasa, začini
se smatraju i funkcionalnim sastojcima hrane. Osnovni cilj ovog rada jeste
analiza sadržaja ukupnih polifenola i fl avonoida odabranih začina sa na-
šeg tržišta, kao i komparativna procena njihove antioksidativne aktivnosti.
Istraživanje je sprovedeno na komercijalno dostupnim uzorcima deset ra-
zličitih vrsta začinskog bilja. Nakon ekstrakcije etanolom, sadržaj ukupnih
polifenolnih jedinjenja (Total Polyphenol Content, TPC), kao i sadržaj fl a-
vonoida (Total Flavonoid Content, TFC) određen je spektrofotometrijskim
metodama. Procena antioksidativnog potencijala izvršena je korišćenjem
tri različita testa (FRAP, DPPH, ABTS). Na osnovu dobijenih rezultata, račun-
skim putem određene su vrednosti antioksidativnog kompozitnog indeksa
(ACI). Najveći sadržaj TPC utvrđen je za cimet (61,3 ± 3,1 mg GAE/g), slede
ruzmarin (30,2 ± 3,6 mg GAE/g) i origano (21,0 ± 0,8 mg GAE/g), dok je naj-
manji sadržaj bio prisutan u uzorku vlašca (4,3 ± 0,0 mg GAE/g). Sadržaj TFC
kretao se u rasponu od 3,2 ± 0,4 μmol CE/g (kim) do 133,7 ± 6,1 μmol CE/g
(cimet). U pogledu antioksidativnog potencijala, sva tri testa su pokazala
konzistentne rezultate. Utvrđena je statistički značajna povezanost između
sadržaja TPC i ACI vrednosti (r= 0,976; p< 0,01). Na osnovu dobijenih rezul-
tata može se zaključiti da cimet, ruzmatin i origano predstavljaju bogat
izvor polifenolnih jedinjenja i poseduju izražen antioksidativni potencijal.
AB  - Spices are aromatic parts of herbs with characteristic smell and taste. They
are added to food in order to achieve the appropriate organoleptic proper-
ties, as well as to extend their shelf life. Since they are sources of natural an-
tioxidants, spices are considered as functional food ingredients. The main
goal of this research was determination of total polyphenol and fl avonoid
content in selected spices from our market and comparative assessment
of their antioxidant activity. The study was conducted on ten different
commercial samples of herbs. After extraction with ethanol, total polyphe-
nol content (TPC), and total fl avonoid content (TFC) were determined by
spectrophotometric methods. Evaluation of antioxidant potential was
carried out using three different tests (FRAP, DPPH, ABTS). Based on these re-
sults, values of antioxidant composite index (ACI) was determined by com-
putation. The highest content of polyphenolic compounds was found for
cinnamon (61.3±3.1 mg GAE/g), followed by rosemary (30.2±3.6 mg GAE/g)
and oregano (21.0±0.8 mg GAE/g), while the lowest content showed shallot
(4.3±0.0 mg GAE/g). The content of total fl avonoids ranged from 3.2 μmol
CE/g (cumin) to 133.7 μmol CE/g (cinnamon). When it comes to antioxidant
potential, all three tests showed consistent results. A statistically signifi cant
correlation was fi gured out for total polyphenol content and ACI values (r =
0.976, p<0.01). Based on obtained results, it can be concluded that cinna-
mon, rosemary and oregano are the rich sources of polyphenol compounds
and have conspicuous antioxidant potential.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Antioksidativna aktivnost odabranih začina sa tržišta Srbije
T1  - Antioxidant activity of selected spices from Serbian market
VL  - 59
IS  - 2
SP  - 74
EP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5376
ER  - 

@article{
author = "Todorović, Vanja and Dančetović, Anđelka and Dabetić, Nevena and Šobajić, Slađana and Vidović, Bojana",
year = "2018",
abstract = "Začini su aromatični delovi začinskih biljaka, karakterističnog mirisa i uku-
sa, koji se dodaju tokom pripreme hrane radi postizanja odgovarajućih
organoleptičkih osobina, kao i zbog produženja roka trajanja namirnica.
S obzirom na to da predstavljaju izvore prirodnih antioksidanasa, začini
se smatraju i funkcionalnim sastojcima hrane. Osnovni cilj ovog rada jeste
analiza sadržaja ukupnih polifenola i fl avonoida odabranih začina sa na-
šeg tržišta, kao i komparativna procena njihove antioksidativne aktivnosti.
Istraživanje je sprovedeno na komercijalno dostupnim uzorcima deset ra-
zličitih vrsta začinskog bilja. Nakon ekstrakcije etanolom, sadržaj ukupnih
polifenolnih jedinjenja (Total Polyphenol Content, TPC), kao i sadržaj fl a-
vonoida (Total Flavonoid Content, TFC) određen je spektrofotometrijskim
metodama. Procena antioksidativnog potencijala izvršena je korišćenjem
tri različita testa (FRAP, DPPH, ABTS). Na osnovu dobijenih rezultata, račun-
skim putem određene su vrednosti antioksidativnog kompozitnog indeksa
(ACI). Najveći sadržaj TPC utvrđen je za cimet (61,3 ± 3,1 mg GAE/g), slede
ruzmarin (30,2 ± 3,6 mg GAE/g) i origano (21,0 ± 0,8 mg GAE/g), dok je naj-
manji sadržaj bio prisutan u uzorku vlašca (4,3 ± 0,0 mg GAE/g). Sadržaj TFC
kretao se u rasponu od 3,2 ± 0,4 μmol CE/g (kim) do 133,7 ± 6,1 μmol CE/g
(cimet). U pogledu antioksidativnog potencijala, sva tri testa su pokazala
konzistentne rezultate. Utvrđena je statistički značajna povezanost između
sadržaja TPC i ACI vrednosti (r= 0,976; p< 0,01). Na osnovu dobijenih rezul-
tata može se zaključiti da cimet, ruzmatin i origano predstavljaju bogat
izvor polifenolnih jedinjenja i poseduju izražen antioksidativni potencijal., Spices are aromatic parts of herbs with characteristic smell and taste. They
are added to food in order to achieve the appropriate organoleptic proper-
ties, as well as to extend their shelf life. Since they are sources of natural an-
tioxidants, spices are considered as functional food ingredients. The main
goal of this research was determination of total polyphenol and fl avonoid
content in selected spices from our market and comparative assessment
of their antioxidant activity. The study was conducted on ten different
commercial samples of herbs. After extraction with ethanol, total polyphe-
nol content (TPC), and total fl avonoid content (TFC) were determined by
spectrophotometric methods. Evaluation of antioxidant potential was
carried out using three different tests (FRAP, DPPH, ABTS). Based on these re-
sults, values of antioxidant composite index (ACI) was determined by com-
putation. The highest content of polyphenolic compounds was found for
cinnamon (61.3±3.1 mg GAE/g), followed by rosemary (30.2±3.6 mg GAE/g)
and oregano (21.0±0.8 mg GAE/g), while the lowest content showed shallot
(4.3±0.0 mg GAE/g). The content of total fl avonoids ranged from 3.2 μmol
CE/g (cumin) to 133.7 μmol CE/g (cinnamon). When it comes to antioxidant
potential, all three tests showed consistent results. A statistically signifi cant
correlation was fi gured out for total polyphenol content and ACI values (r =
0.976, p<0.01). Based on obtained results, it can be concluded that cinna-
mon, rosemary and oregano are the rich sources of polyphenol compounds
and have conspicuous antioxidant potential.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Antioksidativna aktivnost odabranih začina sa tržišta Srbije, Antioxidant activity of selected spices from Serbian market",
volume = "59",
number = "2",
pages = "74-79",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5376"
}

Todorović, V., Dančetović, A., Dabetić, N., Šobajić, S.,& Vidović, B.. (2018). Antioksidativna aktivnost odabranih začina sa tržišta Srbije. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 59(2), 74-79.
https://hdl.handle.net/21.15107/rcub_farfar_5376

Todorović V, Dančetović A, Dabetić N, Šobajić S, Vidović B. Antioksidativna aktivnost odabranih začina sa tržišta Srbije. in Hrana i ishrana. 2018;59(2):74-79.
https://hdl.handle.net/21.15107/rcub_farfar_5376 .

Todorović, Vanja, Dančetović, Anđelka, Dabetić, Nevena, Šobajić, Slađana, Vidović, Bojana, "Antioksidativna aktivnost odabranih začina sa tržišta Srbije" in Hrana i ishrana, 59, no. 2 (2018):74-79,
https://hdl.handle.net/21.15107/rcub_farfar_5376 .