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, 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 . .