TY  - CONF
AU  - Čebela, Maria
AU  - Čakar, Uroš
AU  - Lojpur, Vesna
AU  - Milošević, Maja
AU  - Krstić, Sanja
AU  - Dodevski, Vladimir
AU  - Rosić, Milena
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11468
AB  - We studied the influence of Ag doping on the crystal structure and magnetic properties of CuO nanopowders. For the synthesis of nanoparticles of copper-silver oxides solid solutions with the composition Cu1-xAgxO (x=0.01–0.05), a self- propagating synthesis was applied at room temperature, during which a successful reaction between metal nitrate and sodium hydroxide occurred. Prepared powders were calcinated at 700 °C for 2 h. The diffraction pattern was recorded at room temperature and atmospheric pressure without of any re-heating of the sample. The Rietveld method for fitting refinement procedure was performed which showed the incorporation of Ag3+ ions in the CuO crystal lattice, where they substitute Cu2+ ions. SQUID magnetometer was used for investigation of magnetic behavior of synthesized materials in temperature interval 2–400 K. It is known that copper(II) oxide exhibits ferroelectricity driven by magnetic order at temperature as high as 230 K [1]. Multiferroic phase is present above the first order phase transition at TN1 = 213 K and exists up to the subsequent first order phase transition TN2 = 230 K [1,2]. It was shown that disorder in the form of impurities can stabilize the ferroelectric phase [2] this was our motivation to dope CuO with Ag in order to improve further its multiferroic properties. Compared with CuO, we observed small changes in magnetic properties in Cu1-xAgxO. The size and morphology of the particles were successfully determined by transmission electron microscopy (TEM) and scanning electron microscopy (SEM).
PB  - Belgrade : Institute for Multidisciplinary Research
C3  - Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade
T1  - Influence of Ag doping on the morphological and magnetic properties in CuO nanopowders
SP  - 122
EP  - 122
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11468
ER  - 

@conference{
author = "Čebela, Maria and Čakar, Uroš and Lojpur, Vesna and Milošević, Maja and Krstić, Sanja and Dodevski, Vladimir and Rosić, Milena",
year = "2023",
abstract = "We studied the influence of Ag doping on the crystal structure and magnetic properties of CuO nanopowders. For the synthesis of nanoparticles of copper-silver oxides solid solutions with the composition Cu1-xAgxO (x=0.01–0.05), a self- propagating synthesis was applied at room temperature, during which a successful reaction between metal nitrate and sodium hydroxide occurred. Prepared powders were calcinated at 700 °C for 2 h. The diffraction pattern was recorded at room temperature and atmospheric pressure without of any re-heating of the sample. The Rietveld method for fitting refinement procedure was performed which showed the incorporation of Ag3+ ions in the CuO crystal lattice, where they substitute Cu2+ ions. SQUID magnetometer was used for investigation of magnetic behavior of synthesized materials in temperature interval 2–400 K. It is known that copper(II) oxide exhibits ferroelectricity driven by magnetic order at temperature as high as 230 K [1]. Multiferroic phase is present above the first order phase transition at TN1 = 213 K and exists up to the subsequent first order phase transition TN2 = 230 K [1,2]. It was shown that disorder in the form of impurities can stabilize the ferroelectric phase [2] this was our motivation to dope CuO with Ag in order to improve further its multiferroic properties. Compared with CuO, we observed small changes in magnetic properties in Cu1-xAgxO. The size and morphology of the particles were successfully determined by transmission electron microscopy (TEM) and scanning electron microscopy (SEM).",
publisher = "Belgrade : Institute for Multidisciplinary Research",
journal = "Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade",
title = "Influence of Ag doping on the morphological and magnetic properties in CuO nanopowders",
pages = "122-122",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11468"
}

Čebela, M., Čakar, U., Lojpur, V., Milošević, M., Krstić, S., Dodevski, V.,& Rosić, M.. (2023). Influence of Ag doping on the morphological and magnetic properties in CuO nanopowders. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade
Belgrade : Institute for Multidisciplinary Research., 122-122.
https://hdl.handle.net/21.15107/rcub_vinar_11468

Čebela M, Čakar U, Lojpur V, Milošević M, Krstić S, Dodevski V, Rosić M. Influence of Ag doping on the morphological and magnetic properties in CuO nanopowders. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade. 2023;:122-122.
https://hdl.handle.net/21.15107/rcub_vinar_11468 .

Čebela, Maria, Čakar, Uroš, Lojpur, Vesna, Milošević, Maja, Krstić, Sanja, Dodevski, Vladimir, Rosić, Milena, "Influence of Ag doping on the morphological and magnetic properties in CuO nanopowders" in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade (2023):122-122,
https://hdl.handle.net/21.15107/rcub_vinar_11468 .

TY  - CONF
AU  - Čebela, Maria
AU  - Reddy, Priyanka
AU  - Čakar, Uroš
AU  - Labus, Nebojša
AU  - Lojpur, Vesna
AU  - Dodevski, Vladimir
AU  - Rosić, Milena
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11475
AB  - Iron(III) titanates are attracting rapidly growing interest as very promising candidates for applications in solar energy and optoelectronics because they contain earth-rich elements. Potentially, Fe2TiO5 is a thermoelectric material. We used a Vibrating Sample Magnetometer and Superconducting Quantum Interferometer Device Magnetometer to study the magnetic properties of the pseudobrookite material Fe2TiO5. The material was synthesized by the sol-gel method. The structural parameters of the synthesized samples were investigated by X-ray analysis. The diffractogram was refined with the help of Rietveld refinement on FullProf Suite. Temperature-dependent ZFC and FC magnetization was measured on SQUID for lower temperature down to 2 K and on VSM for higher temperatures up to 1000 K. A transition was observed at 815 K with a separation between the ZFC and FC curves. Parallelly the bifurcation in the isothermal hysteresis measurements indicates that the system exhibits dominant canted AFM (or weak FM) with a small amount of spin glass. The small value of the moment was also pointing towards the canted AFM ordering. The size and morphology of the particles was determined using transmission electron microscopy (TEM) and scanning electron microscopy (SEM).
PB  - Belgrade : Institute for Multidisciplinary Research
C3  - Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade, Serbia
T1  - Synthesis, structure and magnetic properties of Fe2TiO5
SP  - 124
EP  - 124
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11475
ER  - 

@conference{
author = "Čebela, Maria and Reddy, Priyanka and Čakar, Uroš and Labus, Nebojša and Lojpur, Vesna and Dodevski, Vladimir and Rosić, Milena",
year = "2023",
abstract = "Iron(III) titanates are attracting rapidly growing interest as very promising candidates for applications in solar energy and optoelectronics because they contain earth-rich elements. Potentially, Fe2TiO5 is a thermoelectric material. We used a Vibrating Sample Magnetometer and Superconducting Quantum Interferometer Device Magnetometer to study the magnetic properties of the pseudobrookite material Fe2TiO5. The material was synthesized by the sol-gel method. The structural parameters of the synthesized samples were investigated by X-ray analysis. The diffractogram was refined with the help of Rietveld refinement on FullProf Suite. Temperature-dependent ZFC and FC magnetization was measured on SQUID for lower temperature down to 2 K and on VSM for higher temperatures up to 1000 K. A transition was observed at 815 K with a separation between the ZFC and FC curves. Parallelly the bifurcation in the isothermal hysteresis measurements indicates that the system exhibits dominant canted AFM (or weak FM) with a small amount of spin glass. The small value of the moment was also pointing towards the canted AFM ordering. The size and morphology of the particles was determined using transmission electron microscopy (TEM) and scanning electron microscopy (SEM).",
publisher = "Belgrade : Institute for Multidisciplinary Research",
journal = "Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade, Serbia",
title = "Synthesis, structure and magnetic properties of Fe2TiO5",
pages = "124-124",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11475"
}

Čebela, M., Reddy, P., Čakar, U., Labus, N., Lojpur, V., Dodevski, V.,& Rosić, M.. (2023). Synthesis, structure and magnetic properties of Fe2TiO5. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade, Serbia
Belgrade : Institute for Multidisciplinary Research., 124-124.
https://hdl.handle.net/21.15107/rcub_vinar_11475

Čebela M, Reddy P, Čakar U, Labus N, Lojpur V, Dodevski V, Rosić M. Synthesis, structure and magnetic properties of Fe2TiO5. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade, Serbia. 2023;:124-124.
https://hdl.handle.net/21.15107/rcub_vinar_11475 .

Čebela, Maria, Reddy, Priyanka, Čakar, Uroš, Labus, Nebojša, Lojpur, Vesna, Dodevski, Vladimir, Rosić, Milena, "Synthesis, structure and magnetic properties of Fe2TiO5" in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade, Serbia (2023):124-124,
https://hdl.handle.net/21.15107/rcub_vinar_11475 .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čebela, Maria
AU  - Petrović, Aleksandar
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12958
AB  - Background and objectives: Blackberry is one of the most important berry fruits growing in Serbia. Crops and derived products are rich sources of many natural active compounds, which possess beneficial health effects. In particular, it is possible to point out the role of blackberry and its derived products in hyperglycemia prevention since it is a very common problem among the general population today. Blackberry wine is a product which could have significant beneficial health effects during moderate consumption. The aim of this study was to investigate the α-glucosidase inhibitory activity of blackberry wine and the contribution of some natural compounds to this activity. Methods: Fruit wines were produced through microvinification during controlled fermentation by using pure yeast strain culture. Samples were lyophilized and dissolved in DMSO. The inhibition of α-glucosidase was evaluated by using α-glucosidase and substrate solution, p-nitrophenyl α-Dglucopyranoside. The identification and quantification of some natural compounds was conducted by using UPLC TQ-MS/MS. Results: After lyophilization of the produced blackberry wine, all of the determinations were conducted in four samples. The results for the α-glucosidase inhibitory activity were in the range of 31.5–55.7 µg/mL. The control showed acarbose whit inhibitory activity of 75.3 µg/mL. Moreover, the estimated amount of epicatehin, catehin, chlorogenic, ellagic, and gallic acids and their contribution to the α-glucosidase inhibitory activity of the sample was from 1.7% to 7.7%. Discussion: The obtained results show that blackberry wine is a good inhibitor of α-glucosidase compared to acarbose. The presence of phenolic compounds in wine is due to its extraction from the skin and seeds of blackberry during alcoholic fermentation. Ethanol, which naturally occurs in wine, has a key role in this process. Fruit wine can be considered as a potential functional food. α-glucosidase activity depends on the synergistic and antagonistic effect of natural active compounds in fruit wine.
PB  - MDPI
C3  - FENS 2023 : 14th European Nutrition Conference : Proceedings
T1  - Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention
VL  - 91
IS  - 1
SP  - 393
EP  - 394
DO  - 10.3390/proceedings2023091393
ER  - 

@conference{
author = "Čakar, Uroš and Čebela, Maria and Petrović, Aleksandar and Stanković, Ivan and Đorđević, Brižita",
year = "2023",
abstract = "Background and objectives: Blackberry is one of the most important berry fruits growing in Serbia. Crops and derived products are rich sources of many natural active compounds, which possess beneficial health effects. In particular, it is possible to point out the role of blackberry and its derived products in hyperglycemia prevention since it is a very common problem among the general population today. Blackberry wine is a product which could have significant beneficial health effects during moderate consumption. The aim of this study was to investigate the α-glucosidase inhibitory activity of blackberry wine and the contribution of some natural compounds to this activity. Methods: Fruit wines were produced through microvinification during controlled fermentation by using pure yeast strain culture. Samples were lyophilized and dissolved in DMSO. The inhibition of α-glucosidase was evaluated by using α-glucosidase and substrate solution, p-nitrophenyl α-Dglucopyranoside. The identification and quantification of some natural compounds was conducted by using UPLC TQ-MS/MS. Results: After lyophilization of the produced blackberry wine, all of the determinations were conducted in four samples. The results for the α-glucosidase inhibitory activity were in the range of 31.5–55.7 µg/mL. The control showed acarbose whit inhibitory activity of 75.3 µg/mL. Moreover, the estimated amount of epicatehin, catehin, chlorogenic, ellagic, and gallic acids and their contribution to the α-glucosidase inhibitory activity of the sample was from 1.7% to 7.7%. Discussion: The obtained results show that blackberry wine is a good inhibitor of α-glucosidase compared to acarbose. The presence of phenolic compounds in wine is due to its extraction from the skin and seeds of blackberry during alcoholic fermentation. Ethanol, which naturally occurs in wine, has a key role in this process. Fruit wine can be considered as a potential functional food. α-glucosidase activity depends on the synergistic and antagonistic effect of natural active compounds in fruit wine.",
publisher = "MDPI",
journal = "FENS 2023 : 14th European Nutrition Conference : Proceedings",
title = "Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention",
volume = "91",
number = "1",
pages = "393-394",
doi = "10.3390/proceedings2023091393"
}

Čakar, U., Čebela, M., Petrović, A., Stanković, I.,& Đorđević, B.. (2023). Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention. in FENS 2023 : 14th European Nutrition Conference : Proceedings
MDPI., 91(1), 393-394.
https://doi.org/10.3390/proceedings2023091393

Čakar U, Čebela M, Petrović A, Stanković I, Đorđević B. Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention. in FENS 2023 : 14th European Nutrition Conference : Proceedings. 2023;91(1):393-394.
doi:10.3390/proceedings2023091393 .

Čakar, Uroš, Čebela, Maria, Petrović, Aleksandar, Stanković, Ivan, Đorđević, Brižita, "Fruit Wine and Its Biologically Active Compounds’ Ability in Health Prevention" in FENS 2023 : 14th European Nutrition Conference : Proceedings, 91, no. 1 (2023):393-394,
https://doi.org/10.3390/proceedings2023091393 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Čebela, Maria
AU  - Petrović, Aleksandar
AU  - Krstić, Danijela
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11491
AB  - Natural active principles are present in the fruit and during its processing pass into the final products. Among many natural active principles it is important to emphasize those which exhibit beneficial health effect on human organism. Beneficial health effect of those compounds is result of antioxidant properties. Wine is fruit derived product which is rich source of those compounds. The aim of this study was to investigate the influence of technological process on the phenolic profile, antioxidant properties and activity of antioxidant protection enzymes in vitro. Fruit wines were produced in controlled conditions during microvinifications. Phenolic profile of fruit wines were obtained by UPLC MS/MS, while antioxidant properties and enzymatic activity determined by spectrophotometric methods. The content of phenolic compounds in fruit wines was significant. It is important to highlight that different applied technology during the production, influenced on the content of above mentioned compounds. Flavonoids and phenolic acids were the most important. Also fruit wines showed ability to activate enzymes of antioxidant protection, which could be used in the protection against free radicals and prevention of oxidative stress.
PB  - Belgrade : University of Belgrade, Institute for Multidisciplinary Research
C3  - Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade
T1  - The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects
SP  - 47
EP  - 47
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11491
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana and Čebela, Maria and Petrović, Aleksandar and Krstić, Danijela and Stanković, Ivan and Đorđević, Brižita",
year = "2023",
abstract = "Natural active principles are present in the fruit and during its processing pass into the final products. Among many natural active principles it is important to emphasize those which exhibit beneficial health effect on human organism. Beneficial health effect of those compounds is result of antioxidant properties. Wine is fruit derived product which is rich source of those compounds. The aim of this study was to investigate the influence of technological process on the phenolic profile, antioxidant properties and activity of antioxidant protection enzymes in vitro. Fruit wines were produced in controlled conditions during microvinifications. Phenolic profile of fruit wines were obtained by UPLC MS/MS, while antioxidant properties and enzymatic activity determined by spectrophotometric methods. The content of phenolic compounds in fruit wines was significant. It is important to highlight that different applied technology during the production, influenced on the content of above mentioned compounds. Flavonoids and phenolic acids were the most important. Also fruit wines showed ability to activate enzymes of antioxidant protection, which could be used in the protection against free radicals and prevention of oxidative stress.",
publisher = "Belgrade : University of Belgrade, Institute for Multidisciplinary Research",
journal = "Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade",
title = "The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects",
pages = "47-47",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11491"
}

Čakar, U., Čolović, M., Čebela, M., Petrović, A., Krstić, D., Stanković, I.,& Đorđević, B.. (2023). The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade
Belgrade : University of Belgrade, Institute for Multidisciplinary Research., 47-47.
https://hdl.handle.net/21.15107/rcub_vinar_11491

Čakar U, Čolović M, Čebela M, Petrović A, Krstić D, Stanković I, Đorđević B. The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects. in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade. 2023;:47-47.
https://hdl.handle.net/21.15107/rcub_vinar_11491 .

Čakar, Uroš, Čolović, Mirjana, Čebela, Maria, Petrović, Aleksandar, Krstić, Danijela, Stanković, Ivan, Đorđević, Brižita, "The Influence of Technological Process on the Content of Natural Active Principles From Fruit Wines and Its Beneficial Health Effects" in Programme and the Book of Abstracts / 7th Conference of The Serbian Society for Ceramic Materials, 7CSCS-2023, June 14-16, 2023 Belgrade (2023):47-47,
https://hdl.handle.net/21.15107/rcub_vinar_11491 .

TY  - CONF
AU  - Petrović, Aleksandar
AU  - Plavšić-Janjatović, Ivana
AU  - Lisov, Nikolina
AU  - Čebela, Maria
AU  - Čakar, Uroš
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2023
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11466
AB  - The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.
PB  - Kragujevac : University, Faculty of Agronomy in Čačak
C3  - Proceedings - 1st International Symposium on Biotechnology
T1  - Antioxidant properties and biological activity of fruit wines
SP  - 405
EP  - 411
DO  - 10.46793/SBT28.405P
ER  - 

@conference{
author = "Petrović, Aleksandar and Plavšić-Janjatović, Ivana and Lisov, Nikolina and Čebela, Maria and Čakar, Uroš and Stanković, Ivan and Đorđević, Brižita",
year = "2023",
abstract = "The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.",
publisher = "Kragujevac : University, Faculty of Agronomy in Čačak",
journal = "Proceedings - 1st International Symposium on Biotechnology",
title = "Antioxidant properties and biological activity of fruit wines",
pages = "405-411",
doi = "10.46793/SBT28.405P"
}

Petrović, A., Plavšić-Janjatović, I., Lisov, N., Čebela, M., Čakar, U., Stanković, I.,& Đorđević, B.. (2023). Antioxidant properties and biological activity of fruit wines. in Proceedings - 1st International Symposium on Biotechnology
Kragujevac : University, Faculty of Agronomy in Čačak., 405-411.
https://doi.org/10.46793/SBT28.405P

Petrović A, Plavšić-Janjatović I, Lisov N, Čebela M, Čakar U, Stanković I, Đorđević B. Antioxidant properties and biological activity of fruit wines. in Proceedings - 1st International Symposium on Biotechnology. 2023;:405-411.
doi:10.46793/SBT28.405P .

Petrović, Aleksandar, Plavšić-Janjatović, Ivana, Lisov, Nikolina, Čebela, Maria, Čakar, Uroš, Stanković, Ivan, Đorđević, Brižita, "Antioxidant properties and biological activity of fruit wines" in Proceedings - 1st International Symposium on Biotechnology (2023):405-411,
https://doi.org/10.46793/SBT28.405P . .

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://vinar.vin.bg.ac.rs/handle/123456789/11386
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.
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
SP  - 695
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.",
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",
pages = "695",
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, 9(7), 695.
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):695.
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):695,
https://doi.org/10.3390/fermentation9070695 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Čebela, Maria
AU  - Petrović, Aleksandar
AU  - Krstić, Danijela
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2022
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/11507
AB  - Fruit and derived product represent a rich source of biologically active compounds which exhibit beneficial health effect on human organism. Among fruit especially berries it is important to highlight blueberries. One of derived products with added value from this fruit is wine. The aim of this study was to investigate in vitro activity of blueberry wine by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) in isolated rat synaptosomes. Fruit wines were produced in controlled conditions of different microvinifications in which pure culture of selected wine yeast was used. Synaptosomes were isolated from the brain of Wistar albino rats. Analyzed wine samples influenced on the activity of antioxidant protection enzymes. Wine samples also showed ability to decrease malondialdehyde level. Activity for superoxide dismutase in synaptosomes was in range (6.47–7.21 U/mg) while catalase activity was (0.045–0.061 U/mg). Glutathione peroxidase activity was in range (0.0212– 0.0232 U/mg), as well as malondialdehyde level (2.17–2.35 nmol/mg). Obtained results indicate that blueberry wines possess antioxidant properties and abilities to protect against free radicals generated during oxidative stress.
PB  - University of Belgrade : Institute for Multidisciplinary Research
C3  - 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade
T1  - Blueberry wine biologically active compounds protect against oxidative stress
SP  - 65
UR  - https://hdl.handle.net/21.15107/rcub_vinar_11507
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana and Čebela, Maria and Petrović, Aleksandar and Krstić, Danijela and Stanković, Ivan and Đorđević, Brižita",
year = "2022",
abstract = "Fruit and derived product represent a rich source of biologically active compounds which exhibit beneficial health effect on human organism. Among fruit especially berries it is important to highlight blueberries. One of derived products with added value from this fruit is wine. The aim of this study was to investigate in vitro activity of blueberry wine by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) in isolated rat synaptosomes. Fruit wines were produced in controlled conditions of different microvinifications in which pure culture of selected wine yeast was used. Synaptosomes were isolated from the brain of Wistar albino rats. Analyzed wine samples influenced on the activity of antioxidant protection enzymes. Wine samples also showed ability to decrease malondialdehyde level. Activity for superoxide dismutase in synaptosomes was in range (6.47–7.21 U/mg) while catalase activity was (0.045–0.061 U/mg). Glutathione peroxidase activity was in range (0.0212– 0.0232 U/mg), as well as malondialdehyde level (2.17–2.35 nmol/mg). Obtained results indicate that blueberry wines possess antioxidant properties and abilities to protect against free radicals generated during oxidative stress.",
publisher = "University of Belgrade : Institute for Multidisciplinary Research",
journal = "6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade",
title = "Blueberry wine biologically active compounds protect against oxidative stress",
pages = "65",
url = "https://hdl.handle.net/21.15107/rcub_vinar_11507"
}

Čakar, U., Čolović, M., Čebela, M., Petrović, A., Krstić, D., Stanković, I.,& Đorđević, B.. (2022). Blueberry wine biologically active compounds protect against oxidative stress. in 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade
University of Belgrade : Institute for Multidisciplinary Research., 65.
https://hdl.handle.net/21.15107/rcub_vinar_11507

Čakar U, Čolović M, Čebela M, Petrović A, Krstić D, Stanković I, Đorđević B. Blueberry wine biologically active compounds protect against oxidative stress. in 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade. 2022;:65.
https://hdl.handle.net/21.15107/rcub_vinar_11507 .

Čakar, Uroš, Čolović, Mirjana, Čebela, Maria, Petrović, Aleksandar, Krstić, Danijela, Stanković, Ivan, Đorđević, Brižita, "Blueberry wine biologically active compounds protect against oxidative stress" in 6CSCS : 6th Serbian Ceramic Society Conference : programme and the book of abstracts; June 28-29; Belgrade (2022):65,
https://hdl.handle.net/21.15107/rcub_vinar_11507 .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Čolović, Mirjana B.
AU  - Milenković, Danijela
AU  - Medić, Branislava
AU  - Krstić, Danijela Z.
AU  - Petrović, Aleksandar
AU  - Ðoređvić, Brižita
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/9889
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.
T2  - Agronomy
T1  - Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes
VL  - 11
IS  - 7
SP  - 1414
DO  - 10.3390/agronomy11071414
ER  - 

@article{
author = "Čakar, Uroš and Čolović, Mirjana B. and Milenković, Danijela and Medić, Branislava and Krstić, Danijela Z. 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.",
journal = "Agronomy",
title = "Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes",
volume = "11",
number = "7",
pages = "1414",
doi = "10.3390/agronomy11071414"
}

Čakar, U., Čolović, M. B., Milenković, D., Medić, B., Krstić, D. Z., Petrović, A.,& Ðoređvić, B.. (2021). Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes. in Agronomy, 11(7), 1414.
https://doi.org/10.3390/agronomy11071414

Čakar U, Čolović MB, Milenković D, Medić B, Krstić DZ, Petrović A, Ðoređvić B. Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes. in Agronomy. 2021;11(7):1414.
doi:10.3390/agronomy11071414 .

Čakar, Uroš, Čolović, Mirjana B., Milenković, Danijela, Medić, Branislava, Krstić, Danijela Z., Petrović, Aleksandar, Ðoređvić, Brižita, "Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes" in Agronomy, 11, no. 7 (2021):1414,
https://doi.org/10.3390/agronomy11071414 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar
AU  - Čolović, Mirjana
AU  - Krstić, Danijela
AU  - Đorđević, Brižita
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12969
AB  - Fruit and derived products like wine are rich source of natural active compounds which exhibit beneficial health effect on human organism. Those compounds can affect on activity of enzymes of antioxidant protection which are important in the protection against free radicals. The aim of this study was to investigate in vitro activity of strawberry wine by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) in isolated rat synaptosomes. Fruit wines were produced from strawberry fruit in the controlled conditions of microvinification. Synaptosomes were isolated from the brain of Wistar albino rats. All analyzed wine samples influenced on the activity of antioxidant protection enzymes and decreased malondialdehyde level. Activity for superoxide dismutase in synaptosomes was in range (4,82-5,31 U/mg) while catalase activity was (0,027-0,032 U/mg). Glutathione peroxidase activity was in range (0,0115-0,0127 U/mg), as well as malondialdehyde level (1,77-2,21 nmol/mg). Obtained results indicate that fruit wines possess promising antioxidant properties which can protect against free radicals generated during oxidative stress
C3  - Free Radical Biology and Medicine
T1  - Strawberry wine antioxidant properties in the protection against free radicals
VL  - 177
SP  - S106
EP  - S106
DO  - 10.1016/j.freeradbiomed.2021.08.157
ER  - 

@conference{
author = "Čakar, Uroš and Petrović, Aleksandar and Čolović, Mirjana and Krstić, Danijela and Đorđević, Brižita",
year = "2021",
abstract = "Fruit and derived products like wine are rich source of natural active compounds which exhibit beneficial health effect on human organism. Those compounds can affect on activity of enzymes of antioxidant protection which are important in the protection against free radicals. The aim of this study was to investigate in vitro activity of strawberry wine by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) in isolated rat synaptosomes. Fruit wines were produced from strawberry fruit in the controlled conditions of microvinification. Synaptosomes were isolated from the brain of Wistar albino rats. All analyzed wine samples influenced on the activity of antioxidant protection enzymes and decreased malondialdehyde level. Activity for superoxide dismutase in synaptosomes was in range (4,82-5,31 U/mg) while catalase activity was (0,027-0,032 U/mg). Glutathione peroxidase activity was in range (0,0115-0,0127 U/mg), as well as malondialdehyde level (1,77-2,21 nmol/mg). Obtained results indicate that fruit wines possess promising antioxidant properties which can protect against free radicals generated during oxidative stress",
journal = "Free Radical Biology and Medicine",
title = "Strawberry wine antioxidant properties in the protection against free radicals",
volume = "177",
pages = "S106-S106",
doi = "10.1016/j.freeradbiomed.2021.08.157"
}

Čakar, U., Petrović, A., Čolović, M., Krstić, D.,& Đorđević, B.. (2021). Strawberry wine antioxidant properties in the protection against free radicals. in Free Radical Biology and Medicine, 177, S106-S106.
https://doi.org/10.1016/j.freeradbiomed.2021.08.157

Čakar U, Petrović A, Čolović M, Krstić D, Đorđević B. Strawberry wine antioxidant properties in the protection against free radicals. in Free Radical Biology and Medicine. 2021;177:S106-S106.
doi:10.1016/j.freeradbiomed.2021.08.157 .

Čakar, Uroš, Petrović, Aleksandar, Čolović, Mirjana, Krstić, Danijela, Đorđević, Brižita, "Strawberry wine antioxidant properties in the protection against free radicals" in Free Radical Biology and Medicine, 177 (2021):S106-S106,
https://doi.org/10.1016/j.freeradbiomed.2021.08.157 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana B.
AU  - Čebela, Maria
AU  - Lisov, Nikolina
AU  - Petrović, Aleksandar
AU  - Krstić, Danijela
AU  - Đorđević, Brižita
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10791
AB  - Significant amount of natural active compounds are present in the fruit. Those compounds exhibit beneficial effect on the human health. Antioxidant properties are very important for health prevention. The aim of this study was to investigate natural active compounds from fruit wines and its activity on enzymes of antioxidant protection in vitro. Fruit wines were produced in controlled conditions during microvinifications. Phenolic profile of fruit wines were obtained by UPLC MS/MS, while enzymatic activity determined by spectrophotometric methods. Fruit wines showed significant content of phenolic compounds among them it is possible to emphasize phenolic acids. Also fruit wines influenced on the activity of enzymes of antioxidant protection which could be used in the prevention of the oxidative stress.
PB  - Belgrade : Serbian Ceramic Society
C3  - Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade
T1  - Natural active compounds in the prevention of oxidative stress
SP  - 50
EP  - 51
UR  - https://hdl.handle.net/21.15107/rcub_vinar_10791
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana B. and Čebela, Maria and Lisov, Nikolina and Petrović, Aleksandar and Krstić, Danijela and Đorđević, Brižita",
year = "2021",
abstract = "Significant amount of natural active compounds are present in the fruit. Those compounds exhibit beneficial effect on the human health. Antioxidant properties are very important for health prevention. The aim of this study was to investigate natural active compounds from fruit wines and its activity on enzymes of antioxidant protection in vitro. Fruit wines were produced in controlled conditions during microvinifications. Phenolic profile of fruit wines were obtained by UPLC MS/MS, while enzymatic activity determined by spectrophotometric methods. Fruit wines showed significant content of phenolic compounds among them it is possible to emphasize phenolic acids. Also fruit wines influenced on the activity of enzymes of antioxidant protection which could be used in the prevention of the oxidative stress.",
publisher = "Belgrade : Serbian Ceramic Society",
journal = "Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade",
title = "Natural active compounds in the prevention of oxidative stress",
pages = "50-51",
url = "https://hdl.handle.net/21.15107/rcub_vinar_10791"
}

Čakar, U., Čolović, M. B., Čebela, M., Lisov, N., Petrović, A., Krstić, D.,& Đorđević, B.. (2021). Natural active compounds in the prevention of oxidative stress. in Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade
Belgrade : Serbian Ceramic Society., 50-51.
https://hdl.handle.net/21.15107/rcub_vinar_10791

Čakar U, Čolović MB, Čebela M, Lisov N, Petrović A, Krstić D, Đorđević B. Natural active compounds in the prevention of oxidative stress. in Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade. 2021;:50-51.
https://hdl.handle.net/21.15107/rcub_vinar_10791 .

Čakar, Uroš, Čolović, Mirjana B., Čebela, Maria, Lisov, Nikolina, Petrović, Aleksandar, Krstić, Danijela, Đorđević, Brižita, "Natural active compounds in the prevention of oxidative stress" in Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade (2021):50-51,
https://hdl.handle.net/21.15107/rcub_vinar_10791 .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana B.
AU  - Čebela, Maria
AU  - Lisov, Nikolina
AU  - Petrović, Aleksandar
AU  - Krstić, Danijela
AU  - Đorđević, Brižita
PY  - 2021
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/10832
AB  - Drupe fruit like peach are rich source of compounds which possess beneficial effect on human organism. One of many derived products is fruit wine which is also good source of above mentioned compounds. The aim of this study was to investigate in vitro activity of peach wines by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) both in vitro. Fruit wines were produced in controlled conditions during microvinifications. Enzymatic activity determined by spectrophotometric methods. Analyzed wine samples showed significant activity on antioxidant protection enzymes and decreased malondialdehyde level. Results indicate that peach wines showed protective activity against free radicals.
PB  - Belgrade : Serbian Ceramic Society
C3  - Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade
T1  - Drupe fruit and derived products as a promising source of natural active compounds against oxidative stress
SP  - 72
UR  - https://hdl.handle.net/21.15107/rcub_vinar_10832
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana B. and Čebela, Maria and Lisov, Nikolina and Petrović, Aleksandar and Krstić, Danijela and Đorđević, Brižita",
year = "2021",
abstract = "Drupe fruit like peach are rich source of compounds which possess beneficial effect on human organism. One of many derived products is fruit wine which is also good source of above mentioned compounds. The aim of this study was to investigate in vitro activity of peach wines by monitoring activities of antioxidant protection enzymes and lipid peroxidation (malondialdehyde level) both in vitro. Fruit wines were produced in controlled conditions during microvinifications. Enzymatic activity determined by spectrophotometric methods. Analyzed wine samples showed significant activity on antioxidant protection enzymes and decreased malondialdehyde level. Results indicate that peach wines showed protective activity against free radicals.",
publisher = "Belgrade : Serbian Ceramic Society",
journal = "Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade",
title = "Drupe fruit and derived products as a promising source of natural active compounds against oxidative stress",
pages = "72",
url = "https://hdl.handle.net/21.15107/rcub_vinar_10832"
}

Čakar, U., Čolović, M. B., Čebela, M., Lisov, N., Petrović, A., Krstić, D.,& Đorđević, B.. (2021). Drupe fruit and derived products as a promising source of natural active compounds against oxidative stress. in Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade
Belgrade : Serbian Ceramic Society., 72.
https://hdl.handle.net/21.15107/rcub_vinar_10832

Čakar U, Čolović MB, Čebela M, Lisov N, Petrović A, Krstić D, Đorđević B. Drupe fruit and derived products as a promising source of natural active compounds against oxidative stress. in Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade. 2021;:72.
https://hdl.handle.net/21.15107/rcub_vinar_10832 .

Čakar, Uroš, Čolović, Mirjana B., Čebela, Maria, Lisov, Nikolina, Petrović, Aleksandar, Krstić, Danijela, Đorđević, Brižita, "Drupe fruit and derived products as a promising source of natural active compounds against oxidative stress" in Advanced Ceramics and Application : 9th Serbian Ceramic Society Conference : program and the book of abstracts; September 20-21, 2021; Belgrade (2021):72,
https://hdl.handle.net/21.15107/rcub_vinar_10832 .

TY  - CONF
AU  - Čolović, Mirjana
AU  - Čakar, Uroš
AU  - Krstić, Daniijela
AU  - Pejin, Boris
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12974
PB  - Belgrade : Vinča Institute of Nuclear Sciences
C3  - 6th Workshop Specific Methods for Food Safety and Quality, September 27th, 2018, Belgrade, Serbia, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry
T1  - The influence of sour cherry wine on first line defense antioxidants during hydrogen peroxide induced oxidative stress in rat synaptosomes
SP  - 17
EP  - 20
UR  - https://hdl.handle.net/21.15107/rcub_vinar_12974
ER  - 

@conference{
author = "Čolović, Mirjana and Čakar, Uroš and Krstić, Daniijela and Pejin, Boris and Đorđević, Brižita",
year = "2018",
publisher = "Belgrade : Vinča Institute of Nuclear Sciences",
journal = "6th Workshop Specific Methods for Food Safety and Quality, September 27th, 2018, Belgrade, Serbia, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry",
title = "The influence of sour cherry wine on first line defense antioxidants during hydrogen peroxide induced oxidative stress in rat synaptosomes",
pages = "17-20",
url = "https://hdl.handle.net/21.15107/rcub_vinar_12974"
}

Čolović, M., Čakar, U., Krstić, D., Pejin, B.,& Đorđević, B.. (2018). The influence of sour cherry wine on first line defense antioxidants during hydrogen peroxide induced oxidative stress in rat synaptosomes. in 6th Workshop Specific Methods for Food Safety and Quality, September 27th, 2018, Belgrade, Serbia, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry
Belgrade : Vinča Institute of Nuclear Sciences., 17-20.
https://hdl.handle.net/21.15107/rcub_vinar_12974

Čolović M, Čakar U, Krstić D, Pejin B, Đorđević B. The influence of sour cherry wine on first line defense antioxidants during hydrogen peroxide induced oxidative stress in rat synaptosomes. in 6th Workshop Specific Methods for Food Safety and Quality, September 27th, 2018, Belgrade, Serbia, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry. 2018;:17-20.
https://hdl.handle.net/21.15107/rcub_vinar_12974 .

Čolović, Mirjana, Čakar, Uroš, Krstić, Daniijela, Pejin, Boris, Đorđević, Brižita, "The influence of sour cherry wine on first line defense antioxidants during hydrogen peroxide induced oxidative stress in rat synaptosomes" in 6th Workshop Specific Methods for Food Safety and Quality, September 27th, 2018, Belgrade, Serbia, 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry - Physical Chemistry (2018):17-20,
https://hdl.handle.net/21.15107/rcub_vinar_12974 .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Grozdanić, Nađa
AU  - Pejin, Boris
AU  - Vasić, Vesna M.
AU  - Čakar, Mira M.
AU  - Petrović, Aleksandar V.
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/7772
AB  - α-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 ~27 ± 1 µg/ml) and black chokeberry (IC50 ~28 ± 1 µg/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.
T2  - Food Bioscience
T1  - Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase
VL  - 25
SP  - 1
EP  - 7
DO  - 10.1016/j.fbio.2018.06.009
ER  - 

@article{
author = "Čakar, Uroš and Grozdanić, Nađa and Pejin, Boris and Vasić, Vesna M. and Čakar, Mira M. and Petrović, Aleksandar V. and Đorđević, Brižita",
year = "2018",
abstract = "α-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 ~27 ± 1 µg/ml) and black chokeberry (IC50 ~28 ± 1 µg/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.",
journal = "Food Bioscience",
title = "Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase",
volume = "25",
pages = "1-7",
doi = "10.1016/j.fbio.2018.06.009"
}

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

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

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

TY  - JOUR
AU  - Čakar, Uroš
AU  - Grozdanić, Nađa
AU  - Petrović, Aleksandar V.
AU  - Pejin, Boris
AU  - Nastasijević, Branislav J.
AU  - Marković, Bojan D.
AU  - Đorđević, Brižita
PY  - 2018
UR  - http://www.eurekaselect.com/161153/article
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/7860
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 α-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 µg/mL), all fruit wine samples exhibited higher α-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 µg/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 µg/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to α-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent α-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. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.
T2  - Current Pharmaceutical Biotechnology
T1  - Fruit Wines Inhibitory Activity Against α-Glucosidase
VL  - 18
IS  - 15
SP  - 1264
EP  - 1272
DO  - 10.2174/1389201019666180410112439
ER  - 

@article{
author = "Čakar, Uroš and Grozdanić, Nađa and Petrović, Aleksandar V. and Pejin, Boris and Nastasijević, Branislav J. and Marković, Bojan D. and Đorđević, Brižita",
year = "2018",
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 α-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 µg/mL), all fruit wine samples exhibited higher α-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 µg/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 µg/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to α-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent α-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. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.",
journal = "Current Pharmaceutical Biotechnology",
title = "Fruit Wines Inhibitory Activity Against α-Glucosidase",
volume = "18",
number = "15",
pages = "1264-1272",
doi = "10.2174/1389201019666180410112439"
}

Čakar, U., Grozdanić, N., Petrović, A. V., Pejin, B., Nastasijević, B. J., Marković, B. D.,& Đorđević, B.. (2018). Fruit Wines Inhibitory Activity Against α-Glucosidase. in Current Pharmaceutical Biotechnology, 18(15), 1264-1272.
https://doi.org/10.2174/1389201019666180410112439

Čakar U, Grozdanić N, Petrović AV, Pejin B, Nastasijević BJ, Marković BD, Đorđević B. Fruit Wines Inhibitory Activity Against α-Glucosidase. in Current Pharmaceutical Biotechnology. 2018;18(15):1264-1272.
doi:10.2174/1389201019666180410112439 .

Čakar, Uroš, Grozdanić, Nađa, Petrović, Aleksandar V., Pejin, Boris, Nastasijević, Branislav J., Marković, Bojan D., Đorđević, Brižita, "Fruit Wines Inhibitory Activity Against α-Glucosidase" in Current Pharmaceutical Biotechnology, 18, no. 15 (2018):1264-1272,
https://doi.org/10.2174/1389201019666180410112439 . .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Vasić, Vesna
AU  - Krstić, Danijela
PY  - 2017
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/12984
AB  - Polyoxometalates are polyanionic oligomeric aggregates of transition metal ions exhibiting biological activity such as anti-cancer, antibiotic, antiviral, and antidiabetic effects. However, their confirmed toxic action presents the main limitation for biomedical applications.
PB  - Seoul, Republic of Korea : FIP-Interenational Pharmaceutical Federation
C3  - FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts
T1  - The effect of 12-tungstosilicic and 12-tungstophosphoric acid on antioxidant enzymes in rat brain synaptosomes
UR  - https://hdl.handle.net/21.15107/rcub_vinar_12984
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana and Vasić, Vesna and Krstić, Danijela",
year = "2017",
abstract = "Polyoxometalates are polyanionic oligomeric aggregates of transition metal ions exhibiting biological activity such as anti-cancer, antibiotic, antiviral, and antidiabetic effects. However, their confirmed toxic action presents the main limitation for biomedical applications.",
publisher = "Seoul, Republic of Korea : FIP-Interenational Pharmaceutical Federation",
journal = "FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts",
title = "The effect of 12-tungstosilicic and 12-tungstophosphoric acid on antioxidant enzymes in rat brain synaptosomes",
url = "https://hdl.handle.net/21.15107/rcub_vinar_12984"
}

Čakar, U., Čolović, M., Vasić, V.,& Krstić, D.. (2017). The effect of 12-tungstosilicic and 12-tungstophosphoric acid on antioxidant enzymes in rat brain synaptosomes. in FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts
Seoul, Republic of Korea : FIP-Interenational Pharmaceutical Federation..
https://hdl.handle.net/21.15107/rcub_vinar_12984

Čakar U, Čolović M, Vasić V, Krstić D. The effect of 12-tungstosilicic and 12-tungstophosphoric acid on antioxidant enzymes in rat brain synaptosomes. in FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts. 2017;.
https://hdl.handle.net/21.15107/rcub_vinar_12984 .

Čakar, Uroš, Čolović, Mirjana, Vasić, Vesna, Krstić, Danijela, "The effect of 12-tungstosilicic and 12-tungstophosphoric acid on antioxidant enzymes in rat brain synaptosomes" in FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts (2017),
https://hdl.handle.net/21.15107/rcub_vinar_12984 .

TY  - CONF
AU  - Čakar, Uroš
AU  - Čolović, Mirjana
AU  - Vasić, Vesna M.
AU  - Medić, Branislava
AU  - Krstić, Danijela
AU  - Petrović, Aleksandar
AU  - Đorđević, Brižita
PY  - 2017
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/13010
AB  - Natural active compounds from fruit possess significant antioxidant properties and beneficial effects on human health. Fruit wines also exhibit antioxidant properties resulted from many natural constituents important for health prevention.
PB  - Seoul, Republic of Korea : FIP-Interenational Pharmaceutical Federation
C3  - FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts
T1  - In vitro investigation of antioxodant properties of apple and black chokeberry wines
UR  - https://hdl.handle.net/21.15107/rcub_vinar_13010
ER  - 

@conference{
author = "Čakar, Uroš and Čolović, Mirjana and Vasić, Vesna M. and Medić, Branislava and Krstić, Danijela and Petrović, Aleksandar and Đorđević, Brižita",
year = "2017",
abstract = "Natural active compounds from fruit possess significant antioxidant properties and beneficial effects on human health. Fruit wines also exhibit antioxidant properties resulted from many natural constituents important for health prevention.",
publisher = "Seoul, Republic of Korea : FIP-Interenational Pharmaceutical Federation",
journal = "FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts",
title = "In vitro investigation of antioxodant properties of apple and black chokeberry wines",
url = "https://hdl.handle.net/21.15107/rcub_vinar_13010"
}

Čakar, U., Čolović, M., Vasić, V. M., Medić, B., Krstić, D., Petrović, A.,& Đorđević, B.. (2017). In vitro investigation of antioxodant properties of apple and black chokeberry wines. in FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts
Seoul, Republic of Korea : FIP-Interenational Pharmaceutical Federation..
https://hdl.handle.net/21.15107/rcub_vinar_13010

Čakar U, Čolović M, Vasić VM, Medić B, Krstić D, Petrović A, Đorđević B. In vitro investigation of antioxodant properties of apple and black chokeberry wines. in FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts. 2017;.
https://hdl.handle.net/21.15107/rcub_vinar_13010 .

Čakar, Uroš, Čolović, Mirjana, Vasić, Vesna M., Medić, Branislava, Krstić, Danijela, Petrović, Aleksandar, Đorđević, Brižita, "In vitro investigation of antioxodant properties of apple and black chokeberry wines" in FIP 2017 : Pharmacy and Pharmaceutical Science World Congress : Book of abstracts (2017),
https://hdl.handle.net/21.15107/rcub_vinar_13010 .