TY  - JOUR
AU  - Kostić, Aleksandar Z.
AU  - Milincić, Danijel D.
AU  - Stanisavljević, Nemanja
AU  - Gašić, Uroš
AU  - Lević, Steva
AU  - Kojić, Milan
AU  - Tesić, Zivoslav Lj.
AU  - Nedović, Viktor
AU  - Barac, Miroljub B.
AU  - Pesić, Mirjana B.
PY  - 2021
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1416
AB  - The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermallytreated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7-76.2%) followed by phenolic acids (14.2-17.4%). Among individual compounds quercetin-3-O-glucoside (155.1-197.2 mu g/L) and p-coumaric acid (29.5-30.7 mu g/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS center dot(+)scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS center dot(+) radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen
VL  - 351
DO  - 10.1016/j.foodchem.2021.129310
ER  - 

@article{
author = "Kostić, Aleksandar Z. and Milincić, Danijel D. and Stanisavljević, Nemanja and Gašić, Uroš and Lević, Steva and Kojić, Milan and Tesić, Zivoslav Lj. and Nedović, Viktor and Barac, Miroljub B. and Pesić, Mirjana B.",
year = "2021",
abstract = "The aim of research was to determine polyphenols bioaccessibility and antioxidant properties of thermallytreated skimmed goat milk enriched with sunflower bee-collected pollen through in vitro digestion. HPLC analysis confirmed that pollen-enriched milk contained flavonols as the main phenolic fraction (80.7-76.2%) followed by phenolic acids (14.2-17.4%). Among individual compounds quercetin-3-O-glucoside (155.1-197.2 mu g/L) and p-coumaric acid (29.5-30.7 mu g/L) were the main quantified flavonols and phenolic acids, respectively. After digestion of milk/pollen sample, total polyphenols recovery was 30.71% with higher phenolic acids recovery (40.1%) compared to flavonols (28.3%) indicating strong interactions between caprine milk casein micelles and pollen polyphenols. Applied antioxidant assays (phosphomolybdenum, ABTS center dot(+)scavenging activity and ferrous-ion-chelating capacity) have confirmed complexity of prepared product- it had high ability to quench ABTS center dot(+) radicals and to form chelating complexes with Fe2+ ions. Digestion provoked 20% reduction in total antioxidant capacity compared to the initial sample. TTSG milk/pollen powder could be good functional ingredient.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen",
volume = "351",
doi = "10.1016/j.foodchem.2021.129310"
}

Kostić, A. Z., Milincić, D. D., Stanisavljević, N., Gašić, U., Lević, S., Kojić, M., Tesić, Z. Lj., Nedović, V., Barac, M. B.,& Pesić, M. B.. (2021). Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. in Food Chemistry
Elsevier Sci Ltd, Oxford., 351.
https://doi.org/10.1016/j.foodchem.2021.129310

Kostić AZ, Milincić DD, Stanisavljević N, Gašić U, Lević S, Kojić M, Tesić ZL, Nedović V, Barac MB, Pesić MB. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. in Food Chemistry. 2021;351.
doi:10.1016/j.foodchem.2021.129310 .

Kostić, Aleksandar Z., Milincić, Danijel D., Stanisavljević, Nemanja, Gašić, Uroš, Lević, Steva, Kojić, Milan, Tesić, Zivoslav Lj., Nedović, Viktor, Barac, Miroljub B., Pesić, Mirjana B., "Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen" in Food Chemistry, 351 (2021),
https://doi.org/10.1016/j.foodchem.2021.129310 . .

TY  - JOUR
AU  - Milincić, Danijel D.
AU  - Stanisavljević, Nemanja
AU  - Kostić, Aleksandar Z.
AU  - Soković Bajić, Svetlana
AU  - Kojić, Milan
AU  - Gašić, Uroš
AU  - Barac, Miroljub B.
AU  - Stanojević, Sladjana P.
AU  - Tesić, Zivoslav Lj.
AU  - Pesić, Mirjana B.
PY  - 2021
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1482
AB  - Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS(center dot)+ DPPH center dot and H2O2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.
PB  - Elsevier, Amsterdam
T2  - Lwt-Food Science and Technology
T1  - Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
VL  - 138
DO  - 10.1016/j.lwt.2020.110739
ER  - 

@article{
author = "Milincić, Danijel D. and Stanisavljević, Nemanja and Kostić, Aleksandar Z. and Soković Bajić, Svetlana and Kojić, Milan and Gašić, Uroš and Barac, Miroljub B. and Stanojević, Sladjana P. and Tesić, Zivoslav Lj. and Pesić, Mirjana B.",
year = "2021",
abstract = "Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed the presence of 75 phenolic compounds (57 non-anthocyanins and 18 anthocyanins), among which considerable content of ethyl gallate was observed and malvidin-3-O-hexoside-(8,8)-methylmethyne-(epi)catechin was identified. The stem had significant content of stilbenoids. The GP seed and the whole GP showed the highest antioxidant activity estimated by ABTS(center dot)+ DPPH center dot and H2O2 scavenging assays that were strongly correlated with the presence of flavan-3-ols, phenolic acids and ethyl gallate. The GP skin exerted cellular antioxidant activity on adenocarcinoma cells (EC50 = 56.4 mg TPCs/mL) which was strongly correlated with the presence of flavonols and anthocyanins. These by-products of Prokupac red grape variety are a notable source of phenolic compounds with good antioxidant activity that can be extensively used in food and pharmaceutical industry.",
publisher = "Elsevier, Amsterdam",
journal = "Lwt-Food Science and Technology",
title = "Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety",
volume = "138",
doi = "10.1016/j.lwt.2020.110739"
}

Milincić, D. D., Stanisavljević, N., Kostić, A. Z., Soković Bajić, S., Kojić, M., Gašić, U., Barac, M. B., Stanojević, S. P., Tesić, Z. Lj.,& Pesić, M. B.. (2021). Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. in Lwt-Food Science and Technology
Elsevier, Amsterdam., 138.
https://doi.org/10.1016/j.lwt.2020.110739

Milincić DD, Stanisavljević N, Kostić AZ, Soković Bajić S, Kojić M, Gašić U, Barac MB, Stanojević SP, Tesić ZL, Pesić MB. Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety. in Lwt-Food Science and Technology. 2021;138.
doi:10.1016/j.lwt.2020.110739 .

Milincić, Danijel D., Stanisavljević, Nemanja, Kostić, Aleksandar Z., Soković Bajić, Svetlana, Kojić, Milan, Gašić, Uroš, Barac, Miroljub B., Stanojević, Sladjana P., Tesić, Zivoslav Lj., Pesić, Mirjana B., "Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety" in Lwt-Food Science and Technology, 138 (2021),
https://doi.org/10.1016/j.lwt.2020.110739 . .

TY  - JOUR
AU  - Pesić, Mirjana B.
AU  - Milincić, Danijel D.
AU  - Kostić, Aleksandar Z.
AU  - Stanisavljević, Nemanja
AU  - Vukotić, Goran
AU  - Kojić, Milan
AU  - Gašić, Uroš
AU  - Barac, Miroljub B.
AU  - Stanojević, Sladana P.
AU  - Popović, Dusanka A.
AU  - Banjac, Nebojša R.
AU  - Tesić, Zivoslav Lj.
PY  - 2019
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1274
AB  - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
EP  - 44
SP  - 28
VL  - 284
DO  - 10.1016/j.foodchem.2019.01.107
ER  - 

@article{
author = "Pesić, Mirjana B. and Milincić, Danijel D. and Kostić, Aleksandar Z. and Stanisavljević, Nemanja and Vukotić, Goran and Kojić, Milan and Gašić, Uroš and Barac, Miroljub B. and Stanojević, Sladana P. and Popović, Dusanka A. and Banjac, Nebojša R. and Tesić, Zivoslav Lj.",
year = "2019",
abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?",
pages = "44-28",
volume = "284",
doi = "10.1016/j.foodchem.2019.01.107"
}

Pesić, M. B., Milincić, D. D., Kostić, A. Z., Stanisavljević, N., Vukotić, G., Kojić, M., Gašić, U., Barac, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R.,& Tesić, Z. Lj.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry
Elsevier Sci Ltd, Oxford., 284, 28-44.
https://doi.org/10.1016/j.foodchem.2019.01.107

Pesić MB, Milincić DD, Kostić AZ, Stanisavljević N, Vukotić G, Kojić M, Gašić U, Barac MB, Stanojević SP, Popović DA, Banjac NR, Tesić ZL. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44.
doi:10.1016/j.foodchem.2019.01.107 .

Pesić, Mirjana B., Milincić, Danijel D., Kostić, Aleksandar Z., Stanisavljević, Nemanja, Vukotić, Goran, Kojić, Milan, Gašić, Uroš, Barac, Miroljub B., Stanojević, Sladana P., Popović, Dusanka A., Banjac, Nebojša R., Tesić, Zivoslav Lj., "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44,
https://doi.org/10.1016/j.foodchem.2019.01.107 . .

TY  - JOUR
AU  - Pesić, Mirjana B.
AU  - Milincić, Danijel D.
AU  - Kostić, Aleksandar Z.
AU  - Stanisavljević, Nemanja
AU  - Vukotić, Goran
AU  - Kojić, Milan
AU  - Gašić, Uroš
AU  - Barac, Miroljub B.
AU  - Stanojević, Sladana P.
AU  - Popović, Dusanka A.
AU  - Banjac, Nebojša R.
AU  - Tesić, Zivoslav Lj.
PY  - 2019
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1609
AB  - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
EP  - 44
SP  - 28
VL  - 284
DO  - 10.1016/j.foodchem.2019.01.107
ER  - 

@article{
author = "Pesić, Mirjana B. and Milincić, Danijel D. and Kostić, Aleksandar Z. and Stanisavljević, Nemanja and Vukotić, Goran and Kojić, Milan and Gašić, Uroš and Barac, Miroljub B. and Stanojević, Sladana P. and Popović, Dusanka A. and Banjac, Nebojša R. and Tesić, Zivoslav Lj.",
year = "2019",
abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?",
pages = "44-28",
volume = "284",
doi = "10.1016/j.foodchem.2019.01.107"
}

Pesić, M. B., Milincić, D. D., Kostić, A. Z., Stanisavljević, N., Vukotić, G., Kojić, M., Gašić, U., Barac, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R.,& Tesić, Z. Lj.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry
Elsevier Sci Ltd, Oxford., 284, 28-44.
https://doi.org/10.1016/j.foodchem.2019.01.107

Pesić MB, Milincić DD, Kostić AZ, Stanisavljević N, Vukotić G, Kojić M, Gašić U, Barac MB, Stanojević SP, Popović DA, Banjac NR, Tesić ZL. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44.
doi:10.1016/j.foodchem.2019.01.107 .

Pesić, Mirjana B., Milincić, Danijel D., Kostić, Aleksandar Z., Stanisavljević, Nemanja, Vukotić, Goran, Kojić, Milan, Gašić, Uroš, Barac, Miroljub B., Stanojević, Sladana P., Popović, Dusanka A., Banjac, Nebojša R., Tesić, Zivoslav Lj., "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44,
https://doi.org/10.1016/j.foodchem.2019.01.107 . .