Petrović, Aleksandar

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  • Petrović, Aleksandar (2)
  • Petrović, Aleksandar V. (2)
Projects

Author's Bibliography

Protective effects of fruit wines against hydrogen peroxide—induced oxidative stress in rat synaptosomes

Čakar, Uroš; Čolović, Mirjana B.; Milenković, Danijela; Medić, Branislava; Krstić, Danijela Z.; Petrović, Aleksandar; Ðoređvić, Brižita

(2021)

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
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",
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).
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).
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),
https://doi.org/10.3390/agronomy11071414 . .
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Sustainable development of pressure equipment using 3D Digital Image Correlation method

Popović, Dejana; Mitrović, Nenad; Petrović, Aleksandar; Milošević, Miloš; Momčilović, Nikola

(2020)

TY  - JOUR
AU  - Popović, Dejana
AU  - Mitrović, Nenad
AU  - Petrović, Aleksandar
AU  - Milošević, Miloš
AU  - Momčilović, Nikola
PY  - 2020
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/9670
AB  - As pressure equipment is most commonly used in various industrial fields, making manufacturing processes eco-friendlier (e.g., mass reduction of the final product, material and energy savings, etc.) and transitioning to sustainable production by developing eco-innovative products will have a positive effect on the environment. The aim of this paper is to analyze globe valve housing exposed to internal pressure using full-field experimental 3D digital image correlation (3D-DIC) method and numerical strain and stress data in order to propose improvements for more sustainable development, with respect to practical engineering application of EN standards. The highest von Mises strain values around 0.03% were measured on the point of highest geometrical discontinuity, sphere/cylinder intersection. Stresses of the examined globe valve using numerical and theoretical approach are significantly below material yield limit and allowable stress for internal pressure values of 30 bar, that is significantly higher than nominal operating pressure of 6 bar, proving that structure is over-dimensioned and can be optimized. New experimental procedure development and application in full-field strain analysis contributes to increased valve housing reliability, mass reduction and material and energy savings during manufacturing which directly affects its eco-friendliness, lowers manufacturing price and increases market competitiveness.
T2  - Chemical Industry and Chemical Engineering Quarterly
T1  - Sustainable development of pressure equipment using 3D Digital Image Correlation method
VL  - 26
IS  - 3
SP  - 287
EP  - 293
DO  - 10.2298/CICEQ190124006P
ER  - 
@article{
author = "Popović, Dejana and Mitrović, Nenad and Petrović, Aleksandar and Milošević, Miloš and Momčilović, Nikola",
year = "2020",
abstract = "As pressure equipment is most commonly used in various industrial fields, making manufacturing processes eco-friendlier (e.g., mass reduction of the final product, material and energy savings, etc.) and transitioning to sustainable production by developing eco-innovative products will have a positive effect on the environment. The aim of this paper is to analyze globe valve housing exposed to internal pressure using full-field experimental 3D digital image correlation (3D-DIC) method and numerical strain and stress data in order to propose improvements for more sustainable development, with respect to practical engineering application of EN standards. The highest von Mises strain values around 0.03% were measured on the point of highest geometrical discontinuity, sphere/cylinder intersection. Stresses of the examined globe valve using numerical and theoretical approach are significantly below material yield limit and allowable stress for internal pressure values of 30 bar, that is significantly higher than nominal operating pressure of 6 bar, proving that structure is over-dimensioned and can be optimized. New experimental procedure development and application in full-field strain analysis contributes to increased valve housing reliability, mass reduction and material and energy savings during manufacturing which directly affects its eco-friendliness, lowers manufacturing price and increases market competitiveness.",
journal = "Chemical Industry and Chemical Engineering Quarterly",
title = "Sustainable development of pressure equipment using 3D Digital Image Correlation method",
volume = "26",
number = "3",
pages = "287-293",
doi = "10.2298/CICEQ190124006P"
}
Popović, D., Mitrović, N., Petrović, A., Milošević, M.,& Momčilović, N.. (2020). Sustainable development of pressure equipment using 3D Digital Image Correlation method. in Chemical Industry and Chemical Engineering Quarterly, 26(3), 287-293.
https://doi.org/10.2298/CICEQ190124006P
Popović D, Mitrović N, Petrović A, Milošević M, Momčilović N. Sustainable development of pressure equipment using 3D Digital Image Correlation method. in Chemical Industry and Chemical Engineering Quarterly. 2020;26(3):287-293.
doi:10.2298/CICEQ190124006P .
Popović, Dejana, Mitrović, Nenad, Petrović, Aleksandar, Milošević, Miloš, Momčilović, Nikola, "Sustainable development of pressure equipment using 3D Digital Image Correlation method" in Chemical Industry and Chemical Engineering Quarterly, 26, no. 3 (2020):287-293,
https://doi.org/10.2298/CICEQ190124006P . .

Impact of vinification procedure on fruit wine inhibitory activity against α-glucosidase

Čakar, Uroš; Grozdanić, Nađa; Pejin, Boris; Vasić, Vesna M.; Čakar, Mira M.; Petrović, Aleksandar V.; Đorđević, Brižita

(2018)

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://linkinghub.elsevier.com/retrieve/pii/S2212429218301512
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 . .
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Fruit Wines Inhibitory Activity Against α-Glucosidase

Čakar, Uroš; Grozdanić, Nađa; Petrović, Aleksandar V.; Pejin, Boris; Nastasijević, Branislav J.; Marković, Bojan D.; Đorđević, Brižita

(2018)

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 . .
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