Characterization and application of fungal metabolites and assessment of new biofungicides potential

Link to this page

http://fiver.ifvcns.rs/APP/faces/project.xhtml?project_id=info%3Aeu-repo%2FgrantAgreement%2FMESTD%2FBasic+Research+%28BR+or+ON%29%2F173032%2FRS%2F%2F&item_offset=0&author_offset=0&sort_by=dc.date.issued

info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS//

Characterization and application of fungal metabolites and assessment of new biofungicides potential (en)
Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (sr)
Karakterizacija i primena metabolita gljiva i utvrđivanje potencijala novih biofungicida (sr_RS)
Authors

Publications

Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family

Aćimović, Milica; Cvetković, Mirjana; Stanković, Jovana; Tešević, Vele; Todosijević, Marina

(Sharjah : Bentham Science Publishers, 2018) 

TY  - CHAP
AU  - Aćimović, Milica
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Tešević, Vele
AU  - Todosijević, Marina
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/2676
AB  - Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5-35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is octyl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively).
PB  - Sharjah : Bentham Science Publishers
T2  - Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
T1  - Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family
EP  - 235
SP  - 209
DO  - 10.2174/9781681087399118010009
ER  - 
@inbook{
author = "Aćimović, Milica and Cvetković, Mirjana and Stanković, Jovana and Tešević, Vele and Todosijević, Marina",
year = "2018",
abstract = "Parsley (Petroselinum crispum L.), celery (Apium graveolens L.), celeriac (Apium graveolens var. rapaceum), carrot (Daucus carota L.), parsnip (Pastinaca sativa L.), lovage (Levisticum officinale Koch.) and angelica (Angelica archangelica L.) are vegetable plants belonging to the Apiaceae family. They are often used as spices due to their characteristic aroma, originating from the volatile compounds present in the plant tissues. Mainly, all parts of the plant i.e. roots, leaves and fruit are used in nutrition. However, the focus of this chapter is plant fruit (i.e. seed), which is mostly used as spice. The contemporary method used for the analysis of volatiles compounds is called headspace and it is widely applied in flavor chemistry. The dominant compounds in P. crispum are α-pinene (46.2-49.0%) and β-pinene (33.5-35.4%), while in A. graveolens, it is limonene (84.1-94.4%). In D. carota, the main components are sabinene (28.3%) and α-pinene (25.0%), while in P. sativa fruit, it is octyl ester of butanoic acid (53.8%) and 1-octanol (27.6%). In L. officinale and A. archangelica, the dominant component in fruit is β-phellandrene (77.1% and 84.7%, respectively).",
publisher = "Sharjah : Bentham Science Publishers",
journal = "Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds",
booktitle = "Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family",
pages = "235-209",
doi = "10.2174/9781681087399118010009"
}
Aćimović, M., Cvetković, M., Stanković, J., Tešević, V.,& Todosijević, M.. (2018). Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family. in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
Sharjah : Bentham Science Publishers., 209-235.
https://doi.org/10.2174/9781681087399118010009
Aćimović M, Cvetković M, Stanković J, Tešević V, Todosijević M. Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family. in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds. 2018;:209-235.
doi:10.2174/9781681087399118010009 .
Aćimović, Milica, Cvetković, Mirjana, Stanković, Jovana, Tešević, Vele, Todosijević, Marina, "Headspace analysis of volatile compounds from fruits of selected vegetable species of Apiaceae family" in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds (2018):209-235,
https://doi.org/10.2174/9781681087399118010009 . .
1