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 . .

TY  - JOUR
AU  - Zilic, Slađana M
AU  - Basic, Zorica
AU  - Hadzi-Tasković Sukalović, Vesna
AU  - Maksimović, Vuk
AU  - Janković, Marijana Z
AU  - Filipović, Milomir
PY  - 2014
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/758
AB  - The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
EP  - 1047
IS  - 4
SP  - 1040
VL  - 49
DO  - 10.1111/ijfs.12397
ER  - 

@article{
author = "Zilic, Slađana M and Basic, Zorica and Hadzi-Tasković Sukalović, Vesna and Maksimović, Vuk and Janković, Marijana Z and Filipović, Milomir",
year = "2014",
abstract = "The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?",
pages = "1047-1040",
number = "4",
volume = "49",
doi = "10.1111/ijfs.12397"
}

Zilic, S. M., Basic, Z., Hadzi-Tasković Sukalović, V., Maksimović, V., Janković, M. Z.,& Filipović, M.. (2014). Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(4), 1040-1047.
https://doi.org/10.1111/ijfs.12397

Zilic SM, Basic Z, Hadzi-Tasković Sukalović V, Maksimović V, Janković MZ, Filipović M. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology. 2014;49(4):1040-1047.
doi:10.1111/ijfs.12397 .

Zilic, Slađana M, Basic, Zorica, Hadzi-Tasković Sukalović, Vesna, Maksimović, Vuk, Janković, Marijana Z, Filipović, Milomir, "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?" in International Journal of Food Science and Technology, 49, no. 4 (2014):1040-1047,
https://doi.org/10.1111/ijfs.12397 . .

TY  - JOUR
AU  - Zilic, Slađana M
AU  - Hadzi-Tasković Sukalović, Vesna
AU  - Dodig, Dejan
AU  - Maksimović, Vuk
AU  - Kandic, Vesna
PY  - 2013
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/633
AB  - The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes
EP  - 100
IS  - 1
SP  - 87
VL  - 45
DO  - 10.2298/GENSR1301087Z
ER  - 

@article{
author = "Zilic, Slađana M and Hadzi-Tasković Sukalović, Vesna and Dodig, Dejan and Maksimović, Vuk and Kandic, Vesna",
year = "2013",
abstract = "The objective of this study was to determine phenolic compounds and the total antioxidant capacity in the grain of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) wheat genotypes. Soluble free forms of total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids were investigated. In addition, the correlation coefficients between total antioxidant capacities and the concentration of different soluble free phenolic compounds, as well as between soluble free total phenolics and phenolic acids, flavonoids and PVPP bound phenolics were determined. Significant differences in the content of aceton/water extractable total phenolics, PVPP bound phenolics and phenolic acids between and within two wheat species were found. On the average, durum wheat samples had about 1.19-fold higher total phenolic compounds and about 1.5-fold higher PVPP bound phenolics than bread wheat samples. Three phenolic acids, ferulic, caffeic and chlorogenic, were detected in wholemeal bread wheat. Caffeic acid was not found in durum wheat samples whilst ferulic acid was the most abundant. Proanthocyanidins in bread and durum wheat genotypes were not detected. The antioxidant capacity measured as the DPPH radical scavenging activity was similar in wholemeal of bread and durum wheat, however, significant differences were observed among genotypes within species.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes",
pages = "100-87",
number = "1",
volume = "45",
doi = "10.2298/GENSR1301087Z"
}

Zilic, S. M., Hadzi-Tasković Sukalović, V., Dodig, D., Maksimović, V.,& Kandic, V.. (2013). Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 45(1), 87-100.
https://doi.org/10.2298/GENSR1301087Z

Zilic SM, Hadzi-Tasković Sukalović V, Dodig D, Maksimović V, Kandic V. Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes. in Genetika-Belgrade. 2013;45(1):87-100.
doi:10.2298/GENSR1301087Z .

Zilic, Slađana M, Hadzi-Tasković Sukalović, Vesna, Dodig, Dejan, Maksimović, Vuk, Kandic, Vesna, "Soluble free phenolic compound contents and antioxidant capacity of bread and durum wheat genotypes" in Genetika-Belgrade, 45, no. 1 (2013):87-100,
https://doi.org/10.2298/GENSR1301087Z . .

TY  - JOUR
AU  - Zilic, Slađana M
AU  - Hadzi-Tasković Sukalović, Vesna
AU  - Dodig, Dejan
AU  - Maksimović, Vuk
AU  - Maksimović, Milan
AU  - Basic, Zorica
PY  - 2011
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/461
AB  - In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe3+. Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants
EP  - 424
IS  - 3
SP  - 417
VL  - 54
DO  - 10.1016/j.jcs.2011.08.006
ER  - 

@article{
author = "Zilic, Slađana M and Hadzi-Tasković Sukalović, Vesna and Dodig, Dejan and Maksimović, Vuk and Maksimović, Milan and Basic, Zorica",
year = "2011",
abstract = "In this study, the content of soluble, free forms of phenolic compounds (total phenolics, flavonoids, PVPP (polyvinylpolypyrrolidone) bound phenolics, proanthocyanidins and phenolic acids), as well as the content of carotenoids and tocopherols, were determined in whole grains of bread and durum wheat, rye, hull-less barley and hull-less oat, each represented with four genotypes. Antioxidant activity was evaluated as radical scavenging activity with DPPH (2,2-diphenyl-1-picrylhydrazyl) reagent, as well as by hydrogen transfer reaction (reduction power) based on the reduction of Fe3+. Generally, a considerable variation in antioxidant activities and phytochemical contents was observed between the cereals. Remarkably higher DPPH radical scavenging ability and reducing power were detected in hull-less barley, followed by rye and hull-less oat and durum and bread wheat, indicating that small grain species have different major antioxidants with different properties. Hull-less barley had the highest content of total free phenols, flavonoids, PVPP bound phenolics and contained flavan-3-ols, not found in other species. Hull-less oat had the highest content of tocopherols, very high content of yellow pigments and PVPP bound phenolics. Ferulic acid was the major free phenolic acid in small grain cereals tested. The relationship between the content of soluble phenols, as well as reducing power and DPPH scavenging activity are also considered.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants",
pages = "424-417",
number = "3",
volume = "54",
doi = "10.1016/j.jcs.2011.08.006"
}

Zilic, S. M., Hadzi-Tasković Sukalović, V., Dodig, D., Maksimović, V., Maksimović, M.,& Basic, Z.. (2011). Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 54(3), 417-424.
https://doi.org/10.1016/j.jcs.2011.08.006

Zilic SM, Hadzi-Tasković Sukalović V, Dodig D, Maksimović V, Maksimović M, Basic Z. Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. in Journal of Cereal Science. 2011;54(3):417-424.
doi:10.1016/j.jcs.2011.08.006 .

Zilic, Slađana M, Hadzi-Tasković Sukalović, Vesna, Dodig, Dejan, Maksimović, Vuk, Maksimović, Milan, Basic, Zorica, "Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants" in Journal of Cereal Science, 54, no. 3 (2011):417-424,
https://doi.org/10.1016/j.jcs.2011.08.006 . .