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 . .

TY  - JOUR
AU  - Stanisavljević, Nemanja
AU  - Ilić, Marija D.
AU  - Matić, Ivana Z.
AU  - Jovanović, Živko
AU  - Cupić, Tihomir
AU  - Dabić, Dragana C.
AU  - Natić, Maja M.
AU  - Tesić, Zivoslav Lj.
PY  - 2016
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/905
AB  - To date little has been done on identification of major phenolic compounds responsible for anticancer and antioxidant properties of pea (Pisum sativum L.) seed coat extracts. In the present study, phenolic profile of the seed coat extracts from 10 differently colored European varieties has been determined using ultrahigh-performance liquid chromatography-linear trap quadrupole orbitrap mass spectrometer technique. Extracts of dark colored varieties with high total phenolic content (up to 46.56mg GAE/g) exhibited strong antioxidant activities (measured by 2,2-diphenyl-1-picrylhydrazyl or DPPH assay, and ferric ion reducing and ferrous ion chelating capacity assays) which could be attributed to presence of gallic acid, epigallocatechin, naringenin, and apigenin. The aqueous extracts of dark colored varieties exert concentration-dependent cytotoxic effects on all tested malignant cell lines (human colon adenocarcinoma LS174, human breast carcinoma MDA-MB-453, human lung carcinoma A594, and myelogenous leukemia K562). Correlation analysis revealed that intensities of cytotoxic activity of the extracts strongly correlated with contents of epigallocatechin and luteolin. Cell cycle analysis on LS174 cells in the presence of caspase-3 inhibitor points out that extracts may activate other cell death modalities besides caspase-3-dependent apoptosis. The study provides evidence that seed coat extracts of dark colored pea varieties might be used as potential cancer-chemopreventive and complementary agents in cancer therapy.
PB  - Routledge Journals, Taylor & Francis Ltd, Abingdon
T2  - Nutrition and Cancer-An International Journal
T1  - Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities
EP  - 1000
IS  - 6
SP  - 988
VL  - 68
DO  - 10.1080/01635581.2016.1190019
ER  - 

@article{
author = "Stanisavljević, Nemanja and Ilić, Marija D. and Matić, Ivana Z. and Jovanović, Živko and Cupić, Tihomir and Dabić, Dragana C. and Natić, Maja M. and Tesić, Zivoslav Lj.",
year = "2016",
abstract = "To date little has been done on identification of major phenolic compounds responsible for anticancer and antioxidant properties of pea (Pisum sativum L.) seed coat extracts. In the present study, phenolic profile of the seed coat extracts from 10 differently colored European varieties has been determined using ultrahigh-performance liquid chromatography-linear trap quadrupole orbitrap mass spectrometer technique. Extracts of dark colored varieties with high total phenolic content (up to 46.56mg GAE/g) exhibited strong antioxidant activities (measured by 2,2-diphenyl-1-picrylhydrazyl or DPPH assay, and ferric ion reducing and ferrous ion chelating capacity assays) which could be attributed to presence of gallic acid, epigallocatechin, naringenin, and apigenin. The aqueous extracts of dark colored varieties exert concentration-dependent cytotoxic effects on all tested malignant cell lines (human colon adenocarcinoma LS174, human breast carcinoma MDA-MB-453, human lung carcinoma A594, and myelogenous leukemia K562). Correlation analysis revealed that intensities of cytotoxic activity of the extracts strongly correlated with contents of epigallocatechin and luteolin. Cell cycle analysis on LS174 cells in the presence of caspase-3 inhibitor points out that extracts may activate other cell death modalities besides caspase-3-dependent apoptosis. The study provides evidence that seed coat extracts of dark colored pea varieties might be used as potential cancer-chemopreventive and complementary agents in cancer therapy.",
publisher = "Routledge Journals, Taylor & Francis Ltd, Abingdon",
journal = "Nutrition and Cancer-An International Journal",
title = "Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities",
pages = "1000-988",
number = "6",
volume = "68",
doi = "10.1080/01635581.2016.1190019"
}

Stanisavljević, N., Ilić, M. D., Matić, I. Z., Jovanović, Ž., Cupić, T., Dabić, D. C., Natić, M. M.,& Tesić, Z. Lj.. (2016). Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities. in Nutrition and Cancer-An International Journal
Routledge Journals, Taylor & Francis Ltd, Abingdon., 68(6), 988-1000.
https://doi.org/10.1080/01635581.2016.1190019

Stanisavljević N, Ilić MD, Matić IZ, Jovanović Ž, Cupić T, Dabić DC, Natić MM, Tesić ZL. Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities. in Nutrition and Cancer-An International Journal. 2016;68(6):988-1000.
doi:10.1080/01635581.2016.1190019 .

Stanisavljević, Nemanja, Ilić, Marija D., Matić, Ivana Z., Jovanović, Živko, Cupić, Tihomir, Dabić, Dragana C., Natić, Maja M., Tesić, Zivoslav Lj., "Identification of Phenolic Compounds from Seed Coats of Differently Colored European Varieties of Pea (Pisum sativum L.) and Characterization of Their Antioxidant and In Vitro Anticancer Activities" in Nutrition and Cancer-An International Journal, 68, no. 6 (2016):988-1000,
https://doi.org/10.1080/01635581.2016.1190019 . .

TY  - JOUR
AU  - Stanisavljević, Nemanja
AU  - Ilić, Marija
AU  - Jovanović, Živko
AU  - Cupić, Tihomir
AU  - Dabić, Dragana C.
AU  - Natić, Maja M.
AU  - Tesić, Zivoslav Lj.
AU  - Radović, Svetlana S.
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/832
AB  - The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu's method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity
EP  - 840
IS  - 3
SP  - 829
VL  - 67
DO  - 10.2298/ABS141204042S
ER  - 

@article{
author = "Stanisavljević, Nemanja and Ilić, Marija and Jovanović, Živko and Cupić, Tihomir and Dabić, Dragana C. and Natić, Maja M. and Tesić, Zivoslav Lj. and Radović, Svetlana S.",
year = "2015",
abstract = "The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu's method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity",
pages = "840-829",
number = "3",
volume = "67",
doi = "10.2298/ABS141204042S"
}

Stanisavljević, N., Ilić, M., Jovanović, Ž., Cupić, T., Dabić, D. C., Natić, M. M., Tesić, Z. Lj.,& Radović, S. S.. (2015). Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 67(3), 829-840.
https://doi.org/10.2298/ABS141204042S

Stanisavljević N, Ilić M, Jovanović Ž, Cupić T, Dabić DC, Natić MM, Tesić ZL, Radović SS. Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity. in Archives of Biological Sciences. 2015;67(3):829-840.
doi:10.2298/ABS141204042S .

Stanisavljević, Nemanja, Ilić, Marija, Jovanović, Živko, Cupić, Tihomir, Dabić, Dragana C., Natić, Maja M., Tesić, Zivoslav Lj., Radović, Svetlana S., "Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity" in Archives of Biological Sciences, 67, no. 3 (2015):829-840,
https://doi.org/10.2298/ABS141204042S . .