TY  - JOUR
AU  - Nedić, Nebojša
AU  - Nešović, Milica
AU  - Radišić, Predrag
AU  - Gašić, Uroš
AU  - Baošić, Rada
AU  - Joksimović, Kristina
AU  - Pezo, Lato
AU  - Tešić, Živoslav
AU  - Vovk, Irena
PY  - 2022
UR  - https://www.frontiersin.org/articles/10.3389/fnut.2022.941463/full
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC9263698
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5080
AB  - This study presents a detailed characterization of 27 honey samples from the Tara Mountain region in Serbia using different comprehensive techniques and methods. The types of the honey samples were defined as monofloral (4 samples), honeydew (5 samples) and polyfloral (18 samples) honey based on determined polyphenol content, antioxidant activity, electrical conductivity and melissopalynological analyses. Physicochemical parameters such as pH (4.13-4.94), diastase activity (24.20-41.70 DN), acidity (14.60-29.70 meq/kg), content of 5-(hydroxymethyl)furfural (in range below 5, up to 16.90 mg/kg), sucrose (0.20-3.90 g/100 g), and moisture content (15.01-19.23%) confirmed the required quality of the honey samples. Sensory analysis revealed honey characteristics favorable to consumers. Analyses of 19 phenolic compounds using ultra-high-performance liquid chromatography with a diode-array detection and triple quadrupole mass spectrometry (UHPLC-DAD-MS/MS) revealed six phenolic acids and 13 other compounds from the group of flavonoids and their glycosides. In all the samples the highest content was determined for p-coumaric acid, followed by caffeic acid and pinocembrin. Besides total phenolic content and radical scavenging activity, antimicrobial activity was also examined. Most honey samples showed bactericidal activity against Staphylococcus aureus and bacteriostatic activity against Escherichia coli, while none of the honey samples inhibited the growth of Candida albicans. Chemometric analyses were applied for an in-depth study of the results to further evaluate the characteristics of the honey samples studied. Principal component analysis (PCA) was used for assessing the differences in physicochemical parameters, polyphenols content and antioxidant capacity between honey samples. The unrooted cluster tree was used to group the samples based on the melissopalynological analyses.
PB  - Lausanne: Frontiers Media S.A.
T2  - Frontiers in Nutrition
T1  - Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia.
VL  - 9
DO  - 10.3389/fnut.2022.941463
SP  - 941463
ER  - 

@article{
author = "Nedić, Nebojša and Nešović, Milica and Radišić, Predrag and Gašić, Uroš and Baošić, Rada and Joksimović, Kristina and Pezo, Lato and Tešić, Živoslav and Vovk, Irena",
year = "2022",
abstract = "This study presents a detailed characterization of 27 honey samples from the Tara Mountain region in Serbia using different comprehensive techniques and methods. The types of the honey samples were defined as monofloral (4 samples), honeydew (5 samples) and polyfloral (18 samples) honey based on determined polyphenol content, antioxidant activity, electrical conductivity and melissopalynological analyses. Physicochemical parameters such as pH (4.13-4.94), diastase activity (24.20-41.70 DN), acidity (14.60-29.70 meq/kg), content of 5-(hydroxymethyl)furfural (in range below 5, up to 16.90 mg/kg), sucrose (0.20-3.90 g/100 g), and moisture content (15.01-19.23%) confirmed the required quality of the honey samples. Sensory analysis revealed honey characteristics favorable to consumers. Analyses of 19 phenolic compounds using ultra-high-performance liquid chromatography with a diode-array detection and triple quadrupole mass spectrometry (UHPLC-DAD-MS/MS) revealed six phenolic acids and 13 other compounds from the group of flavonoids and their glycosides. In all the samples the highest content was determined for p-coumaric acid, followed by caffeic acid and pinocembrin. Besides total phenolic content and radical scavenging activity, antimicrobial activity was also examined. Most honey samples showed bactericidal activity against Staphylococcus aureus and bacteriostatic activity against Escherichia coli, while none of the honey samples inhibited the growth of Candida albicans. Chemometric analyses were applied for an in-depth study of the results to further evaluate the characteristics of the honey samples studied. Principal component analysis (PCA) was used for assessing the differences in physicochemical parameters, polyphenols content and antioxidant capacity between honey samples. The unrooted cluster tree was used to group the samples based on the melissopalynological analyses.",
publisher = "Lausanne: Frontiers Media S.A.",
journal = "Frontiers in Nutrition",
title = "Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia.",
volume = "9",
doi = "10.3389/fnut.2022.941463",
pages = "941463"
}

Nedić, N., Nešović, M., Radišić, P., Gašić, U., Baošić, R., Joksimović, K., Pezo, L., Tešić, Ž.,& Vovk, I.. (2022). Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia.. in Frontiers in Nutrition
Lausanne: Frontiers Media S.A.., 9, 941463.
https://doi.org/10.3389/fnut.2022.941463

Nedić N, Nešović M, Radišić P, Gašić U, Baošić R, Joksimović K, Pezo L, Tešić Ž, Vovk I. Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia.. in Frontiers in Nutrition. 2022;9:941463.
doi:10.3389/fnut.2022.941463 .

Nedić, Nebojša, Nešović, Milica, Radišić, Predrag, Gašić, Uroš, Baošić, Rada, Joksimović, Kristina, Pezo, Lato, Tešić, Živoslav, Vovk, Irena, "Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia." in Frontiers in Nutrition, 9 (2022):941463,
https://doi.org/10.3389/fnut.2022.941463 . .

TY  - JOUR
AU  - Fermo, Paola
AU  - Comite, Valeria
AU  - Sredojević, Milica
AU  - Ćirić, Ivanka
AU  - Gašić, Uroš
AU  - Mutić, Jelena
AU  - Baošić, Rada
AU  - Tešić, Živoslav
PY  - 2021
UR  - internal-pdf://Fermo et al. - 2021 - Elemental Analysis and Phenolic Profiles of Selected Italian Wines.pdf
UR  - https://www.mdpi.com/2304-8158/10/1/158
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4160
AB  - The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.
PB  - MDPI AG
T2  - Foods
T1  - Elemental Analysis and Phenolic Profiles of Selected Italian Wines
IS  - 1
VL  - 10
DO  - 10.3390/foods10010158
SP  - 158
ER  - 

@article{
author = "Fermo, Paola and Comite, Valeria and Sredojević, Milica and Ćirić, Ivanka and Gašić, Uroš and Mutić, Jelena and Baošić, Rada and Tešić, Živoslav",
year = "2021",
abstract = "The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC–DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.",
publisher = "MDPI AG",
journal = "Foods",
title = "Elemental Analysis and Phenolic Profiles of Selected Italian Wines",
number = "1",
volume = "10",
doi = "10.3390/foods10010158",
pages = "158"
}

Fermo, P., Comite, V., Sredojević, M., Ćirić, I., Gašić, U., Mutić, J., Baošić, R.,& Tešić, Ž.. (2021). Elemental Analysis and Phenolic Profiles of Selected Italian Wines. in Foods
MDPI AG., 10(1), 158.
https://doi.org/10.3390/foods10010158

Fermo P, Comite V, Sredojević M, Ćirić I, Gašić U, Mutić J, Baošić R, Tešić Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. in Foods. 2021;10(1):158.
doi:10.3390/foods10010158 .

Fermo, Paola, Comite, Valeria, Sredojević, Milica, Ćirić, Ivanka, Gašić, Uroš, Mutić, Jelena, Baošić, Rada, Tešić, Živoslav, "Elemental Analysis and Phenolic Profiles of Selected Italian Wines" in Foods, 10, no. 1 (2021):158,
https://doi.org/10.3390/foods10010158 . .

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav
PY  - 2020
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3600
AB  - The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.
T2  - RSC Advances
T1  - Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro
IS  - 5
VL  - 10
DO  - 10.1039/c9ra08783d
SP  - 2462
EP  - 2471
ER  - 

@article{
author = "Nešović, Milica and Gašić, Uroš and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav",
year = "2020",
abstract = "The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.",
journal = "RSC Advances",
title = "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro",
number = "5",
volume = "10",
doi = "10.1039/c9ra08783d",
pages = "2462-2471"
}

Nešović, M., Gašić, U., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž.. (2020). Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. in RSC Advances, 10(5), 2462-2471.
https://doi.org/10.1039/c9ra08783d

Nešović M, Gašić U, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić Ž. Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. in RSC Advances. 2020;10(5):2462-2471.
doi:10.1039/c9ra08783d .

Nešović, Milica, Gašić, Uroš, Tosti, Tomislav, Trifković, Jelena, Baošić, Rada, Blagojević, Stevan, Ignjatović, Ljubiša, Tešić, Živoslav, "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro" in RSC Advances, 10, no. 5 (2020):2462-2471,
https://doi.org/10.1039/c9ra08783d . .