TY  - JOUR
AU  - Zilic, Sladana
AU  - Dodig, Dejan
AU  - Vancetović, Jelena
AU  - Grcic, Nikola
AU  - Peric, Vesna
AU  - Titan, Primoz
AU  - Maksimović, Vuk
PY  - 2019
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1264
AB  - Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefits to a large part of human world's population. This study investigated composition and content of anthocyanins in the grain of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identified in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside) and three of cyanidin-3-(dimalonyl-beta-glucoside). Seven, nine, and three anthocyanins have been identified in the deep purple maize, purple wheat, and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline pH. However, at the beginning of their degradation they were transformed to their non-acylated parents. The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.
PB  - Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
EP  - 146
IS  - 2
SP  - 137
VL  - 69
DO  - 10.31883/pjfns-2019-105100
ER  - 

@article{
author = "Zilic, Sladana and Dodig, Dejan and Vancetović, Jelena and Grcic, Nikola and Peric, Vesna and Titan, Primoz and Maksimović, Vuk",
year = "2019",
abstract = "Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that provides health benefits to a large part of human world's population. This study investigated composition and content of anthocyanins in the grain of blue popping maize, deep purple maize, purple wheat, and black soybean. The relationship of acylated and non-acylated forms before and after alkaline hydrolysis of anthocyanin extracts has been studied as well. Deep purple maize had the highest content of total anthocyanins reaching as much as 4988.90 mg CGE/kg d.m. Ten anthocyanins were identified in blue popping maize, of which two are isomers of cyanidin-3-(malonylglucoside) and three of cyanidin-3-(dimalonyl-beta-glucoside). Seven, nine, and three anthocyanins have been identified in the deep purple maize, purple wheat, and black soybean, respectively. Cyanidin derivatives were predominant and their acylated forms accounted for about 98, 29, 71, and 0% of the total anthocyanins content in the grains, respectively. According to the study, acylated derivatives were completely degraded under the effect of highly alkaline pH. However, at the beginning of their degradation they were transformed to their non-acylated parents. The results could be useful to better understanding of the nature of anthocyanin in colored grains and, in that regard, their use for the derivation of food products with functional potential, as well as of natural dyes and pharmaceutical ingredients.",
publisher = "Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives",
pages = "146-137",
number = "2",
volume = "69",
doi = "10.31883/pjfns-2019-105100"
}

Zilic, S., Dodig, D., Vancetović, J., Grcic, N., Peric, V., Titan, P.,& Maksimović, V.. (2019). Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences
Inst Animal Reproduction & Food Research Polish Acad Sciences Olsztyn, Olsztyn., 69(2), 137-146.
https://doi.org/10.31883/pjfns-2019-105100

Zilic S, Dodig D, Vancetović J, Grcic N, Peric V, Titan P, Maksimović V. Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. in Polish Journal of Food and Nutrition Sciences. 2019;69(2):137-146.
doi:10.31883/pjfns-2019-105100 .

Zilic, Sladana, Dodig, Dejan, Vancetović, Jelena, Grcic, Nikola, Peric, Vesna, Titan, Primoz, Maksimović, Vuk, "Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives" in Polish Journal of Food and Nutrition Sciences, 69, no. 2 (2019):137-146,
https://doi.org/10.31883/pjfns-2019-105100 . .

TY  - JOUR
AU  - Zilic, Sladana
AU  - Janković, Marijana
AU  - Basic, Zorica
AU  - Vancetović, Jelena
AU  - Maksimović, Vuk
PY  - 2016
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/945
AB  - Yellow, green, pinky and purple colored corn silk were harvested 5 and 25 days after emergence and compared with six medicinal herbs for total phenolics, flavonoids, anthocyanins, proanthocyanidins, chlorophylls, as well as antioxidant activity. The phenolic acid, flavonoid and mineral matter profiles of corn silks were also determined. Corn silks at the silking stage are much more suitable for use as a natural source of phenolic compounds than silks at the R4 dough stage. The content of total phenolic and flavonoid compounds in fresh silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold than in the most investigated herbs. The most abundant phenolic compounds were hydroxycinnamic acid ester and luteolin derivative i.e. 3-O-caffeoylquinic acid and maysin, respectively. A high potassium content and antioxidant activity of silk are associated with its health benefit properties.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs
EP  - 370
SP  - 363
VL  - 69
DO  - 10.1016/j.jcs.2016.05.003
ER  - 

@article{
author = "Zilic, Sladana and Janković, Marijana and Basic, Zorica and Vancetović, Jelena and Maksimović, Vuk",
year = "2016",
abstract = "Yellow, green, pinky and purple colored corn silk were harvested 5 and 25 days after emergence and compared with six medicinal herbs for total phenolics, flavonoids, anthocyanins, proanthocyanidins, chlorophylls, as well as antioxidant activity. The phenolic acid, flavonoid and mineral matter profiles of corn silks were also determined. Corn silks at the silking stage are much more suitable for use as a natural source of phenolic compounds than silks at the R4 dough stage. The content of total phenolic and flavonoid compounds in fresh silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold than in the most investigated herbs. The most abundant phenolic compounds were hydroxycinnamic acid ester and luteolin derivative i.e. 3-O-caffeoylquinic acid and maysin, respectively. A high potassium content and antioxidant activity of silk are associated with its health benefit properties.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs",
pages = "370-363",
volume = "69",
doi = "10.1016/j.jcs.2016.05.003"
}

Zilic, S., Janković, M., Basic, Z., Vancetović, J.,& Maksimović, V.. (2016). Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 69, 363-370.
https://doi.org/10.1016/j.jcs.2016.05.003

Zilic S, Janković M, Basic Z, Vancetović J, Maksimović V. Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs. in Journal of Cereal Science. 2016;69:363-370.
doi:10.1016/j.jcs.2016.05.003 .

Zilic, Sladana, Janković, Marijana, Basic, Zorica, Vancetović, Jelena, Maksimović, Vuk, "Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs" in Journal of Cereal Science, 69 (2016):363-370,
https://doi.org/10.1016/j.jcs.2016.05.003 . .

TY  - JOUR
AU  - Zilic, Sladana
AU  - Vancetavić, Jelena
AU  - Janković, Marijana
AU  - Maksimović, Vuk
PY  - 2014
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/769
AB  - The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen
EP  - 74
SP  - 65
VL  - 10
DO  - 10.1016/j.jff.2014.05.007
ER  - 

@article{
author = "Zilic, Sladana and Vancetavić, Jelena and Janković, Marijana and Maksimović, Vuk",
year = "2014",
abstract = "The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen",
pages = "74-65",
volume = "10",
doi = "10.1016/j.jff.2014.05.007"
}

Zilic, S., Vancetavić, J., Janković, M.,& Maksimović, V.. (2014). Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods
Elsevier, Amsterdam., 10, 65-74.
https://doi.org/10.1016/j.jff.2014.05.007

Zilic S, Vancetavić J, Janković M, Maksimović V. Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods. 2014;10:65-74.
doi:10.1016/j.jff.2014.05.007 .

Zilic, Sladana, Vancetavić, Jelena, Janković, Marijana, Maksimović, Vuk, "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen" in Journal of Functional Foods, 10 (2014):65-74,
https://doi.org/10.1016/j.jff.2014.05.007 . .