TY  - JOUR
AU  - Vasić, Vesna M.
AU  - Gašić, Uroš M.
AU  - Stanković, Dalibor M.
AU  - Lušić, Dražen
AU  - Vukić-Lušić, Darija
AU  - Milojković-Opsenica, Dušanka M.
AU  - Tešić, Živoslav
AU  - Trifković, Jelena Đ.
PY  - 2019
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814618316169
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/7868
AB  - Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time. © 2018 Elsevier Ltd
T2  - Food Chemistry
T1  - Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity
VL  - 274
SP  - 629
EP  - 641
DO  - 10.1016/j.foodchem.2018.09.045
ER  - 

@article{
author = "Vasić, Vesna M. and Gašić, Uroš M. and Stanković, Dalibor M. and Lušić, Dražen and Vukić-Lušić, Darija and Milojković-Opsenica, Dušanka M. and Tešić, Živoslav and Trifković, Jelena Đ.",
year = "2019",
abstract = "Concerning the particular nutritive value of honeydew honey compared to blossom honey, and small number of studies defining botanical origin of honeydew honey, comprehensive analysis of phenolic profile of 64 honeydew honey samples of specific botanical origin was performed. Two advanced techniques of liquid chromatography hyphenated with mass spectrometry were used for identification of a total of 52 compounds and quantification of 25 of them. Pattern recognition analysis applied on data on phenolic compounds content confirmed that quercetin, naringenin, caffeoylquinic acid, hydroxyphenylacetic acid, apigenin and genistein, could be considered as potential markers of botanical origin of honeydew honey. Spectroscopic and electrochemical approaches were applied for the evaluation of the antioxidant capacity. Quercus sps. samples, Quercus frainetto and Quercus ilex, showed high biological activity and specific chemical composition. Additionally, cyclic voltammetry profiles were used for characterization and natural clustering of honeydew honey for the first time. © 2018 Elsevier Ltd",
journal = "Food Chemistry",
title = "Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity",
volume = "274",
pages = "629-641",
doi = "10.1016/j.foodchem.2018.09.045"
}

Vasić, V. M., Gašić, U. M., Stanković, D. M., Lušić, D., Vukić-Lušić, D., Milojković-Opsenica, D. M., Tešić, Ž.,& Trifković, J. Đ.. (2019). Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. in Food Chemistry, 274, 629-641.
https://doi.org/10.1016/j.foodchem.2018.09.045

Vasić VM, Gašić UM, Stanković DM, Lušić D, Vukić-Lušić D, Milojković-Opsenica DM, Tešić Ž, Trifković JĐ. Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity. in Food Chemistry. 2019;274:629-641.
doi:10.1016/j.foodchem.2018.09.045 .

Vasić, Vesna M., Gašić, Uroš M., Stanković, Dalibor M., Lušić, Dražen, Vukić-Lušić, Darija, Milojković-Opsenica, Dušanka M., Tešić, Živoslav, Trifković, Jelena Đ., "Towards better quality criteria of European honeydew honey: Phenolic profile and antioxidant capacity" in Food Chemistry, 274 (2019):629-641,
https://doi.org/10.1016/j.foodchem.2018.09.045 . .