Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System

The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry ('Favette', 'Alba' and 'Clery') and three blueberry cultivars ('Bluecrop', 'Duke' and 'Nui') grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar 'Clery' and the blueberry cultivars 'Bluecrop' and 'Nui' could be singled out in this study as being the most suitable cultivars for OP

Mineral content of bee pollen from Serbia

In this study we analysed mineral composition of bee pollen of different plant origin collected across Serbia using inductively coupled plasma - optical emission spectrometry. The most abundant elements were potassium, calcium, and magnesium. The samples were also exceptionally rich in iron and zinc, which are very important as nutrients. Judging by our findings, mineral composition of bee pollen much more depends on the type of pollen-producing plant than on its geographical origin

Elemental composition as a tool for the assessment of type, seasonal variability, and geographical origin of wine and its contribution to daily elemental intake

The elemental profiles of 63 red and white wine samples from four different regions in Serbia were investigated. Twenty-one elements were analysed (Ca, Mg, Na, K, Fe, Mn, Cu, Zn, Co, Se, Cr, V, Ni, Cd, As, Al, Sb, Pb, Ba, Rb, and Be) by inductively coupled plasma quadrupole mass spectrometry (ICP-Q-MS) and inductively coupled plasma with optical emission spectrometry (ICP-OES). A pattern recognition method was applied in order to classify and differentiate type, seasonal variability, and geographical origin of the wine. Dietary mineral intake for elements was calculated in order to assess their contribution to daily intake. The most important descriptors for discrimination among red and white wine samples were Be, Al, Rb, Mg, K, Cu, Mn, and Na, in descending order. The variables Cd, Pb, As, Sb, V, Na, K, and Zn have the highest influence on vintage-to-vintage classification of red wines. Furthermore, the model revealed the existence of three groups of descriptors for different regions of production. All obtained statistical models confirmed that data from the elemental content of wine samples could be used for accurate prediction of wine type, seasonal variability, and regional origin.Supplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/2979

Supplementary data for article: Keckes, S.; Gašić, U. M.; Ćirković-Veličković, T.; Milojković-Opsenica, D.; Natić, M.; Tešić, Ž. L. The Determination of Phenolic Profiles of Serbian Unifloral Honeys Using Ultra-High-Performance Liquid Chromatography/High Resolution Accurate Mass Spectrometry. Food Chemistry 2013, 138 (1), 32–40. https://doi.org/10.1016/j.foodchem.2012.10.025

Supplementary material for: [https://doi.org/10.1016/j.foodchem.2012.10.025]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/1582

Supplementary data for article: Đurđić, S. Z.; Sredojević, M.; Trifković, J.; Vukojević, V.; Natić, M.; Tešić, Ž. L.; Mutić, J. Elemental Composition as a Tool for the Assessment of Type, Seasonal Variability, and Geographical Origin of Wine and Its Contribution to Daily Elemental Intake. RSC Advances 2017, 7 (4), 2151–2162. https://doi.org/10.1039/c6ra25105f

Supplementary material for: [https://doi.org/10.1039/c6ra25105f]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2397

Supplementary data for article: Pantelić, M. M.; Zagorac, D. Č. D.; Ćirić, I. Ž.; Pergal, M. V.; Relić, D. J.; Todić, S. R.; Natić, M. M. Phenolic Profiles, Antioxidant Activity and Minerals in Leaves of Different Grapevine Varieties Grown in Serbia. Journal of Food Composition and Analysis 2017, 62, 76–83. https://doi.org/10.1016/j.jfca.2017.05.002

Supplementary material for: [https://doi.org/10.1016/j.jfca.2017.05.002]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2505]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/3063

Supplementary data for article: Gašić, U. M.; Natić, M. M.; Mišić, D. M.; Lušić, D. V.; Milojković-Opsenica, D. M.; Tešić, T. L.; Lušić, D. Chemical Markers for the Authentication of Unifloral Salvia Officinalis L. Honey. Journal of Food Composition and Analysis 2015, 44, 128–138. https://doi.org/10.1016/j.jfca.2015.08.008

Supplementary material for: [https://doi.org/10.1016/j.jfca.2015.08.008]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/1983]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/3352

Influence of a storage conditions on migration of bisphenol A from epoxy-phenolic coating to canned meat products

The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014-2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 degrees C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC-MS

Supplementary data for the article: Smailagić, A.; Veljović, S.; Gašić, U. M.; Dabić-Zagorac, D.; Stanković, M.; Radotić, K.; Natić, M. Phenolic Profile, Chromatic Parameters and Fluorescence of Different Woods Used in Balkan Cooperage. Industrial Crops and Products 2019, 132, 156–167. https://doi.org/10.1016/j.indcrop.2019.02.017

Supplementary material for: [https://doi.org/10.1016/j.indcrop.2019.02.017]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2832]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/2835

Supplementary data for the article: Smailagić, A.; Stanković, D. M.; Vranješ Đurić, S.; Veljović, S.; Dabić Zagorac, D.; Manojlović, D.; Natić, M. Influence of Extraction Time, Solvent and Wood Specie on Experimentally Aged Spirits – A Simple Tool to Differentiate Wood Species Used in Cooperage. Food Chemistry 2021, 346, 128896. https://doi.org/10.1016/j.foodchem.2020.128896.

Supplementary material for: [https://doi.org/10.1016/j.foodchem.2020.128896]Related to published version: [https://cherry.chem.bg.ac.rs/handle/123456789/4455