TY  - JOUR
AU  - Kiprovski, Biljana
AU  - Zeremski, Tijana
AU  - Varga, Ana
AU  - Čabarkapa, Ivana
AU  - Filipović, Jelena
AU  - Lončar, Biljana
AU  - Aćimović, Milica
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/3865
AB  - The aim of this study was to test the quality (physicochemical and sensory odor properties) and bioactivity (antimicrobial and antioxidant activities) of the essential oils (EO) obtained from the most frequently cultivated lavender and lavandin varieties in Serbia, whose cultivation areas were previously reserved for warmer climates, outside the agroecological region of Serbia. Seven EO from true lavenders (L. angustifolia Mill. and cultivars: ‘Hidcote blue’, ‘Munstead’, ‘Primorska’), Croatian indigenous lavandin cultivar (L. intermedia ‘Budrovka’), lavandin ‘Grosso’ and one undetermined lavender sample (Lavandula sp.) showed compliance with standard requirements for lavender EO composition (contents of linalool 23.9–30.2% and 28.9–36.9%, and of linalyl acetate 22.2–32.2% and 6.9–20.7% in true lavender and lavandin samples, respectively). All EO were characterized as pleasant, with a floral aroma as a prominent odor. Samples exhibited high antimicrobial activities (3.5–14.2 µL mL-1 MIC and MBC values) against important Gram-positive (B. cereus and L. monocytogenes) and Gram-negative bacteria (E. coli) and yeasts (C. albicans), and high antioxidant capacity (IC50 values of 0.23–0.59 g AAE mL-1 EO). This preliminary research on the quality of lavender EOs reveals the potential of this species for the future of medicinal and aromatic plant species production and further diversification of agriculture in the area.
PB  - Basel : MDPI
T2  - Horticulturae - Basel
T1  - Essential Oil Quality of Lavender Grown Outside Its Native Distribution Range: A Study from Serbia
SP  - 816
VL  - 9
DO  - 10.3390/ horticulturae9070816
ER  - 

@article{
author = "Kiprovski, Biljana and Zeremski, Tijana and Varga, Ana and Čabarkapa, Ivana and Filipović, Jelena and Lončar, Biljana and Aćimović, Milica",
year = "2023",
abstract = "The aim of this study was to test the quality (physicochemical and sensory odor properties) and bioactivity (antimicrobial and antioxidant activities) of the essential oils (EO) obtained from the most frequently cultivated lavender and lavandin varieties in Serbia, whose cultivation areas were previously reserved for warmer climates, outside the agroecological region of Serbia. Seven EO from true lavenders (L. angustifolia Mill. and cultivars: ‘Hidcote blue’, ‘Munstead’, ‘Primorska’), Croatian indigenous lavandin cultivar (L. intermedia ‘Budrovka’), lavandin ‘Grosso’ and one undetermined lavender sample (Lavandula sp.) showed compliance with standard requirements for lavender EO composition (contents of linalool 23.9–30.2% and 28.9–36.9%, and of linalyl acetate 22.2–32.2% and 6.9–20.7% in true lavender and lavandin samples, respectively). All EO were characterized as pleasant, with a floral aroma as a prominent odor. Samples exhibited high antimicrobial activities (3.5–14.2 µL mL-1 MIC and MBC values) against important Gram-positive (B. cereus and L. monocytogenes) and Gram-negative bacteria (E. coli) and yeasts (C. albicans), and high antioxidant capacity (IC50 values of 0.23–0.59 g AAE mL-1 EO). This preliminary research on the quality of lavender EOs reveals the potential of this species for the future of medicinal and aromatic plant species production and further diversification of agriculture in the area.",
publisher = "Basel : MDPI",
journal = "Horticulturae - Basel",
title = "Essential Oil Quality of Lavender Grown Outside Its Native Distribution Range: A Study from Serbia",
pages = "816",
volume = "9",
doi = "10.3390/ horticulturae9070816"
}

Kiprovski, B., Zeremski, T., Varga, A., Čabarkapa, I., Filipović, J., Lončar, B.,& Aćimović, M.. (2023). Essential Oil Quality of Lavender Grown Outside Its Native Distribution Range: A Study from Serbia. in Horticulturae - Basel
Basel : MDPI., 9, 816.
https://doi.org/10.3390/ horticulturae9070816

Kiprovski B, Zeremski T, Varga A, Čabarkapa I, Filipović J, Lončar B, Aćimović M. Essential Oil Quality of Lavender Grown Outside Its Native Distribution Range: A Study from Serbia. in Horticulturae - Basel. 2023;9:816.
doi:10.3390/ horticulturae9070816 .

Kiprovski, Biljana, Zeremski, Tijana, Varga, Ana, Čabarkapa, Ivana, Filipović, Jelena, Lončar, Biljana, Aćimović, Milica, "Essential Oil Quality of Lavender Grown Outside Its Native Distribution Range: A Study from Serbia" in Horticulturae - Basel, 9 (2023):816,
https://doi.org/10.3390/ horticulturae9070816 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Šeregelj, Vanja
AU  - Simić, Katarina
AU  - Varga, Ana
AU  - Pezo, Lato
AU  - Vulić, Jelena
AU  - Čabarkapa, Ivana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3174
AB  - Essential  oil  (EO)  obtained  by  hydrodistillation  in  a  Clevenger-type  apparatus  from  aerial  parts  of  Nepeta cataria  L.  var.  citriodora (Becker), cultivated in Serbia was subjected to gas chromatography-mass spectroscopy (GC-MS) to determine the composition. Furthermore, N. cataria var. citriodora essential oil was tested to determine its antimicrobial, antioxidant, antihyperglycemic and anti-inflammatory activities in vitro. The antimicrobial activity was tested by broth microdilution method against 16 bacterial strains from American Type Culture Collection (ATCC). Four common tests for measuring in vitro antioxidant activity were used: 2, 2-diphenyl-1-picrylhydrazyl assay (DPPH), reducing power (RP), 2,2-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) and β-carotene bleaching assay (BCB). Antihyperglycemic activity was examined by using α-glucosidase inhibitory potential (AHgA), while anti-inflammatory activity (AIA) was determined by protein denaturation bioassay, using egg albumin. In total, 36 compounds were isolated and detected by GC-MS technique in N. cataria var. citriodora EO. The EO is mainly comprised of oxygenated monoterpenes (93.1%), and the main compounds were two monoterpenoid alcohols, nerol (38.5%) and geraniol (24.9%), followed by two aliphatic aldehyde, geranial (14.6%) and neral (11.0%). Antimicrobial activity of this EO shows growth inhibition of all tested bacteria strains, and exhibited good antioxidant, antihyper-glycemic and anti-inflammatory activities. The EO obtained from N. cataria var. citriodora grown in Serbia shows valuable biological activity, indicating its potential for use as a supplement in everyday diet and as a natural preservative in food industry.
PB  - Lublin : University of Life Sciences
T2  - Acta Scientiarum Polonorum Hortorum Cultus
T1  - Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities
EP  - 74
IS  - 4
SP  - 67
VL  - 21
DO  - 10.24326/asphc.2022.4.7
ER  - 

@article{
author = "Aćimović, Milica and Šeregelj, Vanja and Simić, Katarina and Varga, Ana and Pezo, Lato and Vulić, Jelena and Čabarkapa, Ivana",
year = "2022",
abstract = "Essential  oil  (EO)  obtained  by  hydrodistillation  in  a  Clevenger-type  apparatus  from  aerial  parts  of  Nepeta cataria  L.  var.  citriodora (Becker), cultivated in Serbia was subjected to gas chromatography-mass spectroscopy (GC-MS) to determine the composition. Furthermore, N. cataria var. citriodora essential oil was tested to determine its antimicrobial, antioxidant, antihyperglycemic and anti-inflammatory activities in vitro. The antimicrobial activity was tested by broth microdilution method against 16 bacterial strains from American Type Culture Collection (ATCC). Four common tests for measuring in vitro antioxidant activity were used: 2, 2-diphenyl-1-picrylhydrazyl assay (DPPH), reducing power (RP), 2,2-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) and β-carotene bleaching assay (BCB). Antihyperglycemic activity was examined by using α-glucosidase inhibitory potential (AHgA), while anti-inflammatory activity (AIA) was determined by protein denaturation bioassay, using egg albumin. In total, 36 compounds were isolated and detected by GC-MS technique in N. cataria var. citriodora EO. The EO is mainly comprised of oxygenated monoterpenes (93.1%), and the main compounds were two monoterpenoid alcohols, nerol (38.5%) and geraniol (24.9%), followed by two aliphatic aldehyde, geranial (14.6%) and neral (11.0%). Antimicrobial activity of this EO shows growth inhibition of all tested bacteria strains, and exhibited good antioxidant, antihyper-glycemic and anti-inflammatory activities. The EO obtained from N. cataria var. citriodora grown in Serbia shows valuable biological activity, indicating its potential for use as a supplement in everyday diet and as a natural preservative in food industry.",
publisher = "Lublin : University of Life Sciences",
journal = "Acta Scientiarum Polonorum Hortorum Cultus",
title = "Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities",
pages = "74-67",
number = "4",
volume = "21",
doi = "10.24326/asphc.2022.4.7"
}

Aćimović, M., Šeregelj, V., Simić, K., Varga, A., Pezo, L., Vulić, J.,& Čabarkapa, I.. (2022). Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities. in Acta Scientiarum Polonorum Hortorum Cultus
Lublin : University of Life Sciences., 21(4), 67-74.
https://doi.org/10.24326/asphc.2022.4.7

Aćimović M, Šeregelj V, Simić K, Varga A, Pezo L, Vulić J, Čabarkapa I. Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities. in Acta Scientiarum Polonorum Hortorum Cultus. 2022;21(4):67-74.
doi:10.24326/asphc.2022.4.7 .

Aćimović, Milica, Šeregelj, Vanja, Simić, Katarina, Varga, Ana, Pezo, Lato, Vulić, Jelena, Čabarkapa, Ivana, "Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities" in Acta Scientiarum Polonorum Hortorum Cultus, 21, no. 4 (2022):67-74,
https://doi.org/10.24326/asphc.2022.4.7 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Pezo, Lato
AU  - Čabarkapa, Ivana
AU  - Trudić, Anika
AU  - Stanković Jeremić, Jovana
AU  - Varga, Ana
AU  - Lončar, Biljana
AU  - Šovljanski, Olja
AU  - Tešević, Vele
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3172
AB  - This study aimed to investigate the chemical composition of steam distillate essential oil and corresponding hydrolate obtained from S. officinalis grown in Serbia, as well as the influence of weather conditions (temperature and precipitations) on their chemical profiles. Furthermore, their antimicrobial activity was investigated in vitro. The main compounds in essential oil were cis-thujone, followed by camphor, trans-thujone, and 1,8-cineole, while hydrolate was slightly different from the essential oil, with camphor, cis-thujone, and 1,8-cineole as the main compounds. Among the eight respiratory-associated microorganisms, Klebsiella oxytoca was the most sensitive to the tested EOs (minimum inhibitory concentration (MIC)/minimal bactericidal/fungicidal concentration (MBC/MFC) were 14.20 and 28.4 μL mL−1, respectively). MIC and MBC values of other tested bacteria ranged between 28.40 and 227.25 μL mL−1 while for Candida albicans MIC/MFC ranged from 28.40/56.81 to 56.81–113.63 μL mL−1. Antibiotic susceptibility patterns for the analyzed eight respiratory-associated microorganisms showed an intermediate level of resistance to commonly used antibiotics such as ampicillin, levofloxacin, and ciprofloxacin. As a preliminary approach to the antimicrobial profiling of the tested EO, the obtained results revealed that the tested samples possess remarkable antibacterial activities and could be used to develop pharmaceutical formulations as an alternative to conventional antibiotic therapy.
PB  - Basel : MDPI
T2  - Processes
T1  - Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity
IS  - 8
SP  - 1608
VL  - 10
DO  - 10.3390/pr10081608
ER  - 

@article{
author = "Aćimović, Milica and Pezo, Lato and Čabarkapa, Ivana and Trudić, Anika and Stanković Jeremić, Jovana and Varga, Ana and Lončar, Biljana and Šovljanski, Olja and Tešević, Vele",
year = "2022",
abstract = "This study aimed to investigate the chemical composition of steam distillate essential oil and corresponding hydrolate obtained from S. officinalis grown in Serbia, as well as the influence of weather conditions (temperature and precipitations) on their chemical profiles. Furthermore, their antimicrobial activity was investigated in vitro. The main compounds in essential oil were cis-thujone, followed by camphor, trans-thujone, and 1,8-cineole, while hydrolate was slightly different from the essential oil, with camphor, cis-thujone, and 1,8-cineole as the main compounds. Among the eight respiratory-associated microorganisms, Klebsiella oxytoca was the most sensitive to the tested EOs (minimum inhibitory concentration (MIC)/minimal bactericidal/fungicidal concentration (MBC/MFC) were 14.20 and 28.4 μL mL−1, respectively). MIC and MBC values of other tested bacteria ranged between 28.40 and 227.25 μL mL−1 while for Candida albicans MIC/MFC ranged from 28.40/56.81 to 56.81–113.63 μL mL−1. Antibiotic susceptibility patterns for the analyzed eight respiratory-associated microorganisms showed an intermediate level of resistance to commonly used antibiotics such as ampicillin, levofloxacin, and ciprofloxacin. As a preliminary approach to the antimicrobial profiling of the tested EO, the obtained results revealed that the tested samples possess remarkable antibacterial activities and could be used to develop pharmaceutical formulations as an alternative to conventional antibiotic therapy.",
publisher = "Basel : MDPI",
journal = "Processes",
title = "Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity",
number = "8",
pages = "1608",
volume = "10",
doi = "10.3390/pr10081608"
}

Aćimović, M., Pezo, L., Čabarkapa, I., Trudić, A., Stanković Jeremić, J., Varga, A., Lončar, B., Šovljanski, O.,& Tešević, V.. (2022). Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity. in Processes
Basel : MDPI., 10(8), 1608.
https://doi.org/10.3390/pr10081608

Aćimović M, Pezo L, Čabarkapa I, Trudić A, Stanković Jeremić J, Varga A, Lončar B, Šovljanski O, Tešević V. Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity. in Processes. 2022;10(8):1608.
doi:10.3390/pr10081608 .

Aćimović, Milica, Pezo, Lato, Čabarkapa, Ivana, Trudić, Anika, Stanković Jeremić, Jovana, Varga, Ana, Lončar, Biljana, Šovljanski, Olja, Tešević, Vele, "Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity" in Processes, 10, no. 8 (2022):1608,
https://doi.org/10.3390/pr10081608 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Cvetković, Mirjana
AU  - Stanković Jeremić, Jovana
AU  - Pezo, Lato
AU  - Varga, Ana
AU  - Čabarkapa, Ivana
AU  - Kiprovski, Biljana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2483
AB  - Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial product for food, beverage and cosmetic industries. This study investigated the EO 
composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial (modified resazurin microtitre-plate assay) and antioxidant activities (DPPH·assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs 
exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1 . This study also investigated a possibility for predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for predicting retention indices.
PB  - Wiley
T2  - Flavour and Fragrance Journal
T1  - Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools
EP  - 32
SP  - 20
VL  - 37
DO  - 10.1002/ffj.3684
ER  - 

@article{
author = "Aćimović, Milica and Cvetković, Mirjana and Stanković Jeremić, Jovana and Pezo, Lato and Varga, Ana and Čabarkapa, Ivana and Kiprovski, Biljana",
year = "2022",
abstract = "Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial product for food, beverage and cosmetic industries. This study investigated the EO 
composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial (modified resazurin microtitre-plate assay) and antioxidant activities (DPPH·assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs 
exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1 . This study also investigated a possibility for predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for predicting retention indices.",
publisher = "Wiley",
journal = "Flavour and Fragrance Journal",
title = "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools",
pages = "32-20",
volume = "37",
doi = "10.1002/ffj.3684"
}

Aćimović, M., Cvetković, M., Stanković Jeremić, J., Pezo, L., Varga, A., Čabarkapa, I.,& Kiprovski, B.. (2022). Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal
Wiley., 37, 20-32.
https://doi.org/10.1002/ffj.3684

Aćimović M, Cvetković M, Stanković Jeremić J, Pezo L, Varga A, Čabarkapa I, Kiprovski B. Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal. 2022;37:20-32.
doi:10.1002/ffj.3684 .

Aćimović, Milica, Cvetković, Mirjana, Stanković Jeremić, Jovana, Pezo, Lato, Varga, Ana, Čabarkapa, Ivana, Kiprovski, Biljana, "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools" in Flavour and Fragrance Journal, 37 (2022):20-32,
https://doi.org/10.1002/ffj.3684 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Cvetković, Mirjana
AU  - Stanković Jeremić, Jovana
AU  - Pezo, Lato
AU  - Varga, Ana
AU  - Čabarkapa, Ivana
AU  - Kiprovski, Biljana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2484
AB  - Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial 
product for food, beverage and cosmetic industries. This study investigated the EO composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial 
(modified resazurin microtitre-plate assay) and antioxidant activities (DPPH· assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria 
were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1. This study also investigated a possibility for 
predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to 
anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for 
predicting retention indices.
PB  - Wiley
T2  - Flavour and Fragrance Journal
T1  - Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools
EP  - 32
SP  - 20
VL  - 37
DO  - 10.1002/ffj.3684
ER  - 

@article{
author = "Aćimović, Milica and Cvetković, Mirjana and Stanković Jeremić, Jovana and Pezo, Lato and Varga, Ana and Čabarkapa, Ivana and Kiprovski, Biljana",
year = "2022",
abstract = "Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial 
product for food, beverage and cosmetic industries. This study investigated the EO composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial 
(modified resazurin microtitre-plate assay) and antioxidant activities (DPPH· assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria 
were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1. This study also investigated a possibility for 
predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to 
anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for 
predicting retention indices.",
publisher = "Wiley",
journal = "Flavour and Fragrance Journal",
title = "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools",
pages = "32-20",
volume = "37",
doi = "10.1002/ffj.3684"
}

Aćimović, M., Cvetković, M., Stanković Jeremić, J., Pezo, L., Varga, A., Čabarkapa, I.,& Kiprovski, B.. (2022). Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal
Wiley., 37, 20-32.
https://doi.org/10.1002/ffj.3684

Aćimović M, Cvetković M, Stanković Jeremić J, Pezo L, Varga A, Čabarkapa I, Kiprovski B. Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal. 2022;37:20-32.
doi:10.1002/ffj.3684 .

Aćimović, Milica, Cvetković, Mirjana, Stanković Jeremić, Jovana, Pezo, Lato, Varga, Ana, Čabarkapa, Ivana, Kiprovski, Biljana, "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools" in Flavour and Fragrance Journal, 37 (2022):20-32,
https://doi.org/10.1002/ffj.3684 . .

TY  - CONF
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Škrobot, Dubravka
AU  - Tomić, Jelena
AU  - Čabarkapa, Ivana
AU  - Živančev, Dragan
AU  - Štatkić, Slaviša
AU  - Aćin, Vladimir
AU  - Kukurová, Kristína
AU  - Ciesarová, Zuzana
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2165
AB  - Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.
PB  - Tallinn: Center of Food and Fermentation Technologies
C3  - Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
T1  - The application of triticale flour for the production of cookies
EP  - 103
SP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2165
ER  - 

@conference{
author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana",
year = "2021",
abstract = "Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.",
publisher = "Tallinn: Center of Food and Fermentation Technologies",
journal = "Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021",
title = "The application of triticale flour for the production of cookies",
pages = "103-103",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2165"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2021). The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021
Tallinn: Center of Food and Fermentation Technologies., 103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021. 2021;:103-103.
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "The application of triticale flour for the production of cookies" in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 (2021):103-103,
https://hdl.handle.net/21.15107/rcub_fiver_2165 .

TY  - JOUR
AU  - Čabarkapa, Ivana
AU  - Aćimović, Milica
AU  - Pezo, Lato
AU  - Tadić, Vanja
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2261
AB  - This work aimed to obtain a validated model for the prediction of retention times of compounds isolated from Origanum heracleoticum, Origanum vulgare, Thymus vulgaris, and Thymus serpyllum essential oils. In total 68 experimentally obtained retention times of compounds, which were separated and detected by GC-MS were further used to build the prediction models. The quantitative structure–retention relationship was employed to foresee the Kovats retention indices of compounds acquired by GC-MS analysis, using eight molecular descriptors selected by a genetic algorithm. The chosen descriptors were used as inputs for the four artificial neural networks, to construct a Kovats retention indices predictive quantitative structure–retention relationship model. The coefficients of determination in the training cycle were 0.830; 0.852; 0.922 and 0.815 (for compounds found in O. heracleoticum, O. vulgare, T. vulgaris and T. serpyllum essential oils, respectively), demonstrating that these models could be used for prediction of Kovats retention indices, due to low prediction error and high r2.
.
PB  - Mexico City :  Sociedad Química de México, A.C.
T2  - Journal of the Mexican Chemical Society
T1  - A Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils
EP  - 559
IS  - 4
SP  - 550
VL  - 65
DO  - 10.29356/jmcs.v65i4.1515
ER  - 

@article{
author = "Čabarkapa, Ivana and Aćimović, Milica and Pezo, Lato and Tadić, Vanja",
year = "2021",
abstract = "This work aimed to obtain a validated model for the prediction of retention times of compounds isolated from Origanum heracleoticum, Origanum vulgare, Thymus vulgaris, and Thymus serpyllum essential oils. In total 68 experimentally obtained retention times of compounds, which were separated and detected by GC-MS were further used to build the prediction models. The quantitative structure–retention relationship was employed to foresee the Kovats retention indices of compounds acquired by GC-MS analysis, using eight molecular descriptors selected by a genetic algorithm. The chosen descriptors were used as inputs for the four artificial neural networks, to construct a Kovats retention indices predictive quantitative structure–retention relationship model. The coefficients of determination in the training cycle were 0.830; 0.852; 0.922 and 0.815 (for compounds found in O. heracleoticum, O. vulgare, T. vulgaris and T. serpyllum essential oils, respectively), demonstrating that these models could be used for prediction of Kovats retention indices, due to low prediction error and high r2.
.",
publisher = "Mexico City :  Sociedad Química de México, A.C.",
journal = "Journal of the Mexican Chemical Society",
title = "A Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils",
pages = "559-550",
number = "4",
volume = "65",
doi = "10.29356/jmcs.v65i4.1515"
}

Čabarkapa, I., Aćimović, M., Pezo, L.,& Tadić, V.. (2021). A Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils. in Journal of the Mexican Chemical Society
Mexico City :  Sociedad Química de México, A.C.., 65(4), 550-559.
https://doi.org/10.29356/jmcs.v65i4.1515

Čabarkapa I, Aćimović M, Pezo L, Tadić V. A Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils. in Journal of the Mexican Chemical Society. 2021;65(4):550-559.
doi:10.29356/jmcs.v65i4.1515 .

Čabarkapa, Ivana, Aćimović, Milica, Pezo, Lato, Tadić, Vanja, "A Validation Model for Prediction of Kovats Retention Indices of Compounds Isolated from Origanum spp. and Thymus spp. Essential Oils" in Journal of the Mexican Chemical Society, 65, no. 4 (2021):550-559,
https://doi.org/10.29356/jmcs.v65i4.1515 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Pezo, Lato
AU  - Cvetković, Mirjana
AU  - Stanković Jeremić, Jovana
AU  - Čabarkapa, Ivana
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2202
AB  - The aim of this study was the prediction model of retention indices of compounds from the aboveground parts of Achillea clypeolata Sibth. & Sm. essential oil, obtained by hydrodistillation and analysed by GC–MS. The quantitative structure–retention relationship analysis was applied in order to anticipate the retention time of the obtained compounds. The selection of the seven molecular descriptors was done by a genetic algorithm. The chosen descriptors were uncorrelated and were used to construct an artificial neural network. A total of 40 experimentally obtained retention indices was used to build this prediction model. The coefficient of determination for the training, testing and validation cycles were: 0.950, 0.825 and 1.000, respectively, indicating that this model could be used for prediction of retention indices for A. clypeolata, essential oil compounds.
AB  - Cilj ove studije bio je izrada modela za predviđanja retencionog vremena hemijskih jedinjenja iz esencijalnog ulja nadzemnih delova biljke Achillea clypeolata Sibth. & Sm., dobijenog hidrodistilacijom i analiziranog GC–MS tehnikom. Kvantitativna analiza hemijske strukture i predviđanja retencionog vremena (quantitative structure – retention relationship – QSRR) je primenjena da bi se predvidelo vreme zadržavanja hemijskih jedinjenja dobijenih korišćenjem GC–MS analize. Izbor sedam molekulskih deskriptora izvršen je korišćenjem faktorske analize i genetskog algoritma. Primećeno je da izabrani deskriptori nisu bili u međusobnoj korelaciji, pa su korišćeni kao ulazni podaci pri izgradnji veštačke neuronske mreže. U izgradnji modela predviđanja retencionih vremena korišćeno je ukupno 40 eksperimentalno dobijenih retencionih vremena. Koeficijent determinacije tokom ciklusa pripreme, testiranja i validacije dostigao je vrednosti 0,950; 0,825 i 1,000, redom, što ukazuje na to da se ovaj model može koristiti za predviđanje retencionih vremena hemijskih jedinjenja dobijenih iz esencijalnog ulja A. clypeolata.
PB  - Belgrade : Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Achillea clypeolata Sibth. & Sm. essential oil composition and QSRR model for predicting retention indices
T1  - Hemijski sastav etarskog ulja Achillea clypeolata Sibth. & Sm. i QSRR model za predviđanje retencionog vremena
EP  - 366
IS  - 4
SP  - 355
VL  - 84
DO  - 10.2298/JSC200524008A
ER  - 

@article{
author = "Aćimović, Milica and Pezo, Lato and Cvetković, Mirjana and Stanković Jeremić, Jovana and Čabarkapa, Ivana",
year = "2021",
abstract = "The aim of this study was the prediction model of retention indices of compounds from the aboveground parts of Achillea clypeolata Sibth. & Sm. essential oil, obtained by hydrodistillation and analysed by GC–MS. The quantitative structure–retention relationship analysis was applied in order to anticipate the retention time of the obtained compounds. The selection of the seven molecular descriptors was done by a genetic algorithm. The chosen descriptors were uncorrelated and were used to construct an artificial neural network. A total of 40 experimentally obtained retention indices was used to build this prediction model. The coefficient of determination for the training, testing and validation cycles were: 0.950, 0.825 and 1.000, respectively, indicating that this model could be used for prediction of retention indices for A. clypeolata, essential oil compounds., Cilj ove studije bio je izrada modela za predviđanja retencionog vremena hemijskih jedinjenja iz esencijalnog ulja nadzemnih delova biljke Achillea clypeolata Sibth. & Sm., dobijenog hidrodistilacijom i analiziranog GC–MS tehnikom. Kvantitativna analiza hemijske strukture i predviđanja retencionog vremena (quantitative structure – retention relationship – QSRR) je primenjena da bi se predvidelo vreme zadržavanja hemijskih jedinjenja dobijenih korišćenjem GC–MS analize. Izbor sedam molekulskih deskriptora izvršen je korišćenjem faktorske analize i genetskog algoritma. Primećeno je da izabrani deskriptori nisu bili u međusobnoj korelaciji, pa su korišćeni kao ulazni podaci pri izgradnji veštačke neuronske mreže. U izgradnji modela predviđanja retencionih vremena korišćeno je ukupno 40 eksperimentalno dobijenih retencionih vremena. Koeficijent determinacije tokom ciklusa pripreme, testiranja i validacije dostigao je vrednosti 0,950; 0,825 i 1,000, redom, što ukazuje na to da se ovaj model može koristiti za predviđanje retencionih vremena hemijskih jedinjenja dobijenih iz esencijalnog ulja A. clypeolata.",
publisher = "Belgrade : Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Achillea clypeolata Sibth. & Sm. essential oil composition and QSRR model for predicting retention indices, Hemijski sastav etarskog ulja Achillea clypeolata Sibth. & Sm. i QSRR model za predviđanje retencionog vremena",
pages = "366-355",
number = "4",
volume = "84",
doi = "10.2298/JSC200524008A"
}

Aćimović, M., Pezo, L., Cvetković, M., Stanković Jeremić, J.,& Čabarkapa, I.. (2021). Achillea clypeolata Sibth. & Sm. essential oil composition and QSRR model for predicting retention indices. in Journal of the Serbian Chemical Society
Belgrade : Serbian Chemical Society., 84(4), 355-366.
https://doi.org/10.2298/JSC200524008A

Aćimović M, Pezo L, Cvetković M, Stanković Jeremić J, Čabarkapa I. Achillea clypeolata Sibth. & Sm. essential oil composition and QSRR model for predicting retention indices. in Journal of the Serbian Chemical Society. 2021;84(4):355-366.
doi:10.2298/JSC200524008A .

Aćimović, Milica, Pezo, Lato, Cvetković, Mirjana, Stanković Jeremić, Jovana, Čabarkapa, Ivana, "Achillea clypeolata Sibth. & Sm. essential oil composition and QSRR model for predicting retention indices" in Journal of the Serbian Chemical Society, 84, no. 4 (2021):355-366,
https://doi.org/10.2298/JSC200524008A . .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Škrobot, Dubravka
AU  - Tomić, Jelena
AU  - Čabarkapa, Ivana
AU  - Živančev, Dragan
AU  - Štatkić, Slaviša
AU  - Aćin, Vladimir
AU  - Kukurová, Kristína
AU  - Ciesarová, Zuzana
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2008
AB  - Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour.
AB  - Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Potential application of triticale cultivar 'Odisej' for the production of cookies
T1  - Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva
EP  - 13
IS  - 1
SP  - 8
VL  - 57
DO  - 10.5937/ratpov57-24126
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana",
year = "2020",
abstract = "Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour., Tritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Potential application of triticale cultivar 'Odisej' for the production of cookies, Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva",
pages = "13-8",
number = "1",
volume = "57",
doi = "10.5937/ratpov57-24126"
}

Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2020). Potential application of triticale cultivar 'Odisej' for the production of cookies. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 57(1), 8-13.
https://doi.org/10.5937/ratpov57-24126

Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. Potential application of triticale cultivar 'Odisej' for the production of cookies. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2020;57(1):8-13.
doi:10.5937/ratpov57-24126 .

Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "Potential application of triticale cultivar 'Odisej' for the production of cookies" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 57, no. 1 (2020):8-13,
https://doi.org/10.5937/ratpov57-24126 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Pezo, Lato
AU  - Stankovic-Jeremić, Jovana
AU  - Cvetković, Mirjana
AU  - Rat, Milica
AU  - Čabarkapa, Ivana
AU  - Tešević, Vele
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2069
AB  - A total of 26 experimentally obtained retention indices on a logarithmic scale (log RI) fromThymus serpyllumessential oil were used to build a robust predictive model. The selected descriptors were used as inputs of an artificial neural network model to build a predictive quantitative structure-retention time relationship model. The coefficient of determination for the training cycle was 0.977, indicating that this model could be used for the prediction of retention indices forT. serpyllumessential oil compounds. These 26 compounds comprise about 99.8 % of the total oil, but among them only 6 compounds had the average relative concentration over 1 percent: geraniol (63.4 %), nerol (orcis-geraniol) (18.9 %), geranyl acetate (4.7 %),trans-caryophyllene (4.6 %), beta-bisabolene (2.0 %) and geranial (1.2 %). According to these results, it can be concluded thatT. serpyllumfrom village Sesalac (Serbia) belongs to geraniol chemotype, in total 82.3 % in both,transandcisforms (63.4 % and 18.9 %, respectively).
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Essential Oil Bearing Plants
T1  - QSRR Model for Predicting Retention Indices of Geraniol Chemotype of Thymus serpyllum Essential Oil
EP  - 473
IS  - 3
SP  - 464
VL  - 23
DO  - 10.1080/0972060X.2020.1790428
ER  - 

@article{
author = "Aćimović, Milica and Pezo, Lato and Stankovic-Jeremić, Jovana and Cvetković, Mirjana and Rat, Milica and Čabarkapa, Ivana and Tešević, Vele",
year = "2020",
abstract = "A total of 26 experimentally obtained retention indices on a logarithmic scale (log RI) fromThymus serpyllumessential oil were used to build a robust predictive model. The selected descriptors were used as inputs of an artificial neural network model to build a predictive quantitative structure-retention time relationship model. The coefficient of determination for the training cycle was 0.977, indicating that this model could be used for the prediction of retention indices forT. serpyllumessential oil compounds. These 26 compounds comprise about 99.8 % of the total oil, but among them only 6 compounds had the average relative concentration over 1 percent: geraniol (63.4 %), nerol (orcis-geraniol) (18.9 %), geranyl acetate (4.7 %),trans-caryophyllene (4.6 %), beta-bisabolene (2.0 %) and geranial (1.2 %). According to these results, it can be concluded thatT. serpyllumfrom village Sesalac (Serbia) belongs to geraniol chemotype, in total 82.3 % in both,transandcisforms (63.4 % and 18.9 %, respectively).",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Essential Oil Bearing Plants",
title = "QSRR Model for Predicting Retention Indices of Geraniol Chemotype of Thymus serpyllum Essential Oil",
pages = "473-464",
number = "3",
volume = "23",
doi = "10.1080/0972060X.2020.1790428"
}

Aćimović, M., Pezo, L., Stankovic-Jeremić, J., Cvetković, M., Rat, M., Čabarkapa, I.,& Tešević, V.. (2020). QSRR Model for Predicting Retention Indices of Geraniol Chemotype of Thymus serpyllum Essential Oil. in Journal of Essential Oil Bearing Plants
Taylor & Francis Ltd, Abingdon., 23(3), 464-473.
https://doi.org/10.1080/0972060X.2020.1790428

Aćimović M, Pezo L, Stankovic-Jeremić J, Cvetković M, Rat M, Čabarkapa I, Tešević V. QSRR Model for Predicting Retention Indices of Geraniol Chemotype of Thymus serpyllum Essential Oil. in Journal of Essential Oil Bearing Plants. 2020;23(3):464-473.
doi:10.1080/0972060X.2020.1790428 .

Aćimović, Milica, Pezo, Lato, Stankovic-Jeremić, Jovana, Cvetković, Mirjana, Rat, Milica, Čabarkapa, Ivana, Tešević, Vele, "QSRR Model for Predicting Retention Indices of Geraniol Chemotype of Thymus serpyllum Essential Oil" in Journal of Essential Oil Bearing Plants, 23, no. 3 (2020):464-473,
https://doi.org/10.1080/0972060X.2020.1790428 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Pezo, Lato
AU  - Tešević, Vele
AU  - Čabarkapa, Ivana
AU  - Todosijević, Marina
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/1994
AB  - A prediction model of retention indices of compounds from the aboveground parts of Satureja kitaibelii essential oil, obtained by hydrodistillation and analysed by Gas Chromatography coupled with Mass Spectrometry (GC-MS), was the aim of this study. The quantitative structure-retention relationship was employed to predict the retention time using five molecular descriptors selected by a genetic algorithm. The selected descriptors were used as inputs of an artificial neural network. Total of 53 experimentally obtained retention indices (log RI) were used to build a prediction model. The selected descriptors were used as inputs of an artificial neural network model, to build a prediction time predictive quantitative structure-retention relationship model. The coefficient of determination for the training cycle was 0.962, indicating that this model could be used for prediction of retention indices for S. kitaibelii essential oil compounds.
PB  - Elsevier, Amsterdam
T2  - Industrial Crops and Products
T1  - QSRR Model for predicting retention indices of Satureja kitaibelii Wierzb. ex Heuff. essential oil composition
VL  - 154
DO  - 10.1016/j.indcrop.2020.112752
ER  - 

@article{
author = "Aćimović, Milica and Pezo, Lato and Tešević, Vele and Čabarkapa, Ivana and Todosijević, Marina",
year = "2020",
abstract = "A prediction model of retention indices of compounds from the aboveground parts of Satureja kitaibelii essential oil, obtained by hydrodistillation and analysed by Gas Chromatography coupled with Mass Spectrometry (GC-MS), was the aim of this study. The quantitative structure-retention relationship was employed to predict the retention time using five molecular descriptors selected by a genetic algorithm. The selected descriptors were used as inputs of an artificial neural network. Total of 53 experimentally obtained retention indices (log RI) were used to build a prediction model. The selected descriptors were used as inputs of an artificial neural network model, to build a prediction time predictive quantitative structure-retention relationship model. The coefficient of determination for the training cycle was 0.962, indicating that this model could be used for prediction of retention indices for S. kitaibelii essential oil compounds.",
publisher = "Elsevier, Amsterdam",
journal = "Industrial Crops and Products",
title = "QSRR Model for predicting retention indices of Satureja kitaibelii Wierzb. ex Heuff. essential oil composition",
volume = "154",
doi = "10.1016/j.indcrop.2020.112752"
}

Aćimović, M., Pezo, L., Tešević, V., Čabarkapa, I.,& Todosijević, M.. (2020). QSRR Model for predicting retention indices of Satureja kitaibelii Wierzb. ex Heuff. essential oil composition. in Industrial Crops and Products
Elsevier, Amsterdam., 154.
https://doi.org/10.1016/j.indcrop.2020.112752

Aćimović M, Pezo L, Tešević V, Čabarkapa I, Todosijević M. QSRR Model for predicting retention indices of Satureja kitaibelii Wierzb. ex Heuff. essential oil composition. in Industrial Crops and Products. 2020;154.
doi:10.1016/j.indcrop.2020.112752 .

Aćimović, Milica, Pezo, Lato, Tešević, Vele, Čabarkapa, Ivana, Todosijević, Marina, "QSRR Model for predicting retention indices of Satureja kitaibelii Wierzb. ex Heuff. essential oil composition" in Industrial Crops and Products, 154 (2020),
https://doi.org/10.1016/j.indcrop.2020.112752 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Zorić, Miroslav
AU  - Zheljazkov, Valtcho D.
AU  - Pezo, Lato
AU  - Čabarkapa, Ivana
AU  - Stanković-Jeremić, Jovana
AU  - Cvetković, Mirjana
PY  - 2020
UR  - http://fiver.ifvcns.rs/handle/123456789/2074
AB  - The objective of this study was to evaluate wild growing Satureja kitaibelii, Thymus serpyllum, Origanum vulgare, Achillea millefolium and Achillea clypeolata with respect to their essential oil (EO) content, composition and antimicrobial activity. The five species were collected at Mt. Rtanj and the village of Sesalac, Eastern Serbia. The main EO constituents of Lamiaceae plants were p-cymene (24.4%), geraniol (63.4%) and germacrene D (21.5%) in Satureja kitaibelii, Thymus serpyllum and Origanum vulgare ssp. vulgare, respectively. A. millefolium EO had multiple constituents with major ones being camphor (9.8%), caryophyllene oxide (6.5%), terpinen-4-ol (6.3%) and 1,8-cineole (5.6%), while the main EO constituents of A. clypeolata were 1,8-cineole (45.1%) and camphor (18.2%). Antimicrobial testing of the EO showed that Staphylococcus aureus (Gram-positive) was more sensitive to all of the tested EOs than Escherichia coli (Gram-negative). S. kitaibelii EO showed the highest antimicrobial activity against both tested bacterial strains. This is the first study to characterize the EO composition and antimicrobial activity of these five medicinal species from Eastern Serbia in comparison with comprehensive literature data. The results can be utilized by the perfumery, cosmetics, food and pharmaceutical industries, but also for healing purposes in self-medication.
PB  - Basel : MDPI
T2  - Molecules
T1  - Chemical Characterization and Antibacterial Activity of Essential Oil of Medicinal Plants from Eastern Serbia
IS  - 22
VL  - 25
DO  - 10.3390/molecules25225482
ER  - 

@article{
author = "Aćimović, Milica and Zorić, Miroslav and Zheljazkov, Valtcho D. and Pezo, Lato and Čabarkapa, Ivana and Stanković-Jeremić, Jovana and Cvetković, Mirjana",
year = "2020",
abstract = "The objective of this study was to evaluate wild growing Satureja kitaibelii, Thymus serpyllum, Origanum vulgare, Achillea millefolium and Achillea clypeolata with respect to their essential oil (EO) content, composition and antimicrobial activity. The five species were collected at Mt. Rtanj and the village of Sesalac, Eastern Serbia. The main EO constituents of Lamiaceae plants were p-cymene (24.4%), geraniol (63.4%) and germacrene D (21.5%) in Satureja kitaibelii, Thymus serpyllum and Origanum vulgare ssp. vulgare, respectively. A. millefolium EO had multiple constituents with major ones being camphor (9.8%), caryophyllene oxide (6.5%), terpinen-4-ol (6.3%) and 1,8-cineole (5.6%), while the main EO constituents of A. clypeolata were 1,8-cineole (45.1%) and camphor (18.2%). Antimicrobial testing of the EO showed that Staphylococcus aureus (Gram-positive) was more sensitive to all of the tested EOs than Escherichia coli (Gram-negative). S. kitaibelii EO showed the highest antimicrobial activity against both tested bacterial strains. This is the first study to characterize the EO composition and antimicrobial activity of these five medicinal species from Eastern Serbia in comparison with comprehensive literature data. The results can be utilized by the perfumery, cosmetics, food and pharmaceutical industries, but also for healing purposes in self-medication.",
publisher = "Basel : MDPI",
journal = "Molecules",
title = "Chemical Characterization and Antibacterial Activity of Essential Oil of Medicinal Plants from Eastern Serbia",
number = "22",
volume = "25",
doi = "10.3390/molecules25225482"
}

Aćimović, M., Zorić, M., Zheljazkov, V. D., Pezo, L., Čabarkapa, I., Stanković-Jeremić, J.,& Cvetković, M.. (2020). Chemical Characterization and Antibacterial Activity of Essential Oil of Medicinal Plants from Eastern Serbia. in Molecules
Basel : MDPI., 25(22).
https://doi.org/10.3390/molecules25225482

Aćimović M, Zorić M, Zheljazkov VD, Pezo L, Čabarkapa I, Stanković-Jeremić J, Cvetković M. Chemical Characterization and Antibacterial Activity of Essential Oil of Medicinal Plants from Eastern Serbia. in Molecules. 2020;25(22).
doi:10.3390/molecules25225482 .

Aćimović, Milica, Zorić, Miroslav, Zheljazkov, Valtcho D., Pezo, Lato, Čabarkapa, Ivana, Stanković-Jeremić, Jovana, Cvetković, Mirjana, "Chemical Characterization and Antibacterial Activity of Essential Oil of Medicinal Plants from Eastern Serbia" in Molecules, 25, no. 22 (2020),
https://doi.org/10.3390/molecules25225482 . .

TY  - JOUR
AU  - Varga, Ana
AU  - Kocić-Tanackov, Sunčica
AU  - Čabarkapa, Ivana
AU  - Aćimović, Milica
AU  - Tomicić, Zorica
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1939
AB  - The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.
PB  - M H Schaper Gmbh Co Kg, Alfeld
T2  - Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene
T1  - Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium
EP  - 185
IS  - 6
SP  - 177
VL  - 70
DO  - 10.2376/0003-925X-70-177
ER  - 

@article{
author = "Varga, Ana and Kocić-Tanackov, Sunčica and Čabarkapa, Ivana and Aćimović, Milica and Tomicić, Zorica",
year = "2019",
abstract = "The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.",
publisher = "M H Schaper Gmbh Co Kg, Alfeld",
journal = "Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene",
title = "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium",
pages = "185-177",
number = "6",
volume = "70",
doi = "10.2376/0003-925X-70-177"
}

Varga, A., Kocić-Tanackov, S., Čabarkapa, I., Aćimović, M.,& Tomicić, Z.. (2019). Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene
M H Schaper Gmbh Co Kg, Alfeld., 70(6), 177-185.
https://doi.org/10.2376/0003-925X-70-177

Varga A, Kocić-Tanackov S, Čabarkapa I, Aćimović M, Tomicić Z. Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene. 2019;70(6):177-185.
doi:10.2376/0003-925X-70-177 .

Varga, Ana, Kocić-Tanackov, Sunčica, Čabarkapa, Ivana, Aćimović, Milica, Tomicić, Zorica, "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium" in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene, 70, no. 6 (2019):177-185,
https://doi.org/10.2376/0003-925X-70-177 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Čabarkapa, Ivana
AU  - Cvetković, Mirjana
AU  - Stanković Jeremić, Jovana
AU  - Kiprovski, Biljana
AU  - Gvozdenac, Sonja
AU  - Puvača, Nikola
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2219
AB  - The genus Cymbopogon (Greek words 'kymbe' meaning boat and 'pogon' meaning beard), commonly known as lemongrass, belongs to the Poaceae family. It comprises a large number species, but only two have economic importance as cultivated plants: C. citratus and C. flexuosus. However, C. citratus is more resistant to drought and low temperatures and because of that can be cultivated over large areas therefore it is commercially more important. C. citratus leaves are widely used as a lemon flavor ingredient in herbal teas, prepared either by decoction or infusion, or in finished herbal products such as capsules, tablets and creams. Even though essential oils are known for being used for fragrance and as an important ingredient in Asian cuisine, they are also used in other industries (pharmaceutical and cosmetic) due to their bioactive compounds that show various therapeutic effects. The chemical composition of C. citratus essential oil varies widely depending on genetic diversity, habitat and agronomic treatment of the culture, as well as on the part of the plant, maturity stage and extraction method. However, the essential oil of C. citratus mainly consists of the citral, which is a mixture of two isomeric acyclic monoterpene aldehides: geranial (trans-citral) and neral (cis-citral). C. citratus possesses good antibacterial activity, it could be used as alternative treatment for enteric fever, to cure infectious diseases related to the respiratory system, as well as for oral hygiene, it helps by removing bacteria from the oral cavity and prevents teeth and gum diseases such as peridontitis, plaque and gingivitis. Furthermore, C. citratus showed high contents of total phenolic and total flavonoids, as well as high free radical scavenging capacity with potential as an antioxidant. C. citratus shows good antiinflamatory, anti-diabetic, hypolipidemic, renoprotective and cardioprotective, as well as anticancer activities. Apart from this, C. citratus possesses vasorelaxant, sedative and antitusive potential. Furthermore, the compound citral is used in perfume industry as well as for cleaning wounds and treatment of skin diseases in forms of gels, or functional paper microencapsulated with essential oil, which can be used for hand hygiene.
PB  - Novi Sad : University Business Academy in Novi Sad, Faculty of Economics and Engineering Management
T2  - Journal of Agronomy, Technology and Engineering Management (JATEM)
T1  - Cymbopogon citratus (DC.) Staph: chemical composition, antimicrobial and antioxidant activities, use in medicinal and cosmetic purpose
EP  - 360
IS  - 6
SP  - 344
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2219
ER  - 

@article{
author = "Aćimović, Milica and Čabarkapa, Ivana and Cvetković, Mirjana and Stanković Jeremić, Jovana and Kiprovski, Biljana and Gvozdenac, Sonja and Puvača, Nikola",
year = "2019",
abstract = "The genus Cymbopogon (Greek words 'kymbe' meaning boat and 'pogon' meaning beard), commonly known as lemongrass, belongs to the Poaceae family. It comprises a large number species, but only two have economic importance as cultivated plants: C. citratus and C. flexuosus. However, C. citratus is more resistant to drought and low temperatures and because of that can be cultivated over large areas therefore it is commercially more important. C. citratus leaves are widely used as a lemon flavor ingredient in herbal teas, prepared either by decoction or infusion, or in finished herbal products such as capsules, tablets and creams. Even though essential oils are known for being used for fragrance and as an important ingredient in Asian cuisine, they are also used in other industries (pharmaceutical and cosmetic) due to their bioactive compounds that show various therapeutic effects. The chemical composition of C. citratus essential oil varies widely depending on genetic diversity, habitat and agronomic treatment of the culture, as well as on the part of the plant, maturity stage and extraction method. However, the essential oil of C. citratus mainly consists of the citral, which is a mixture of two isomeric acyclic monoterpene aldehides: geranial (trans-citral) and neral (cis-citral). C. citratus possesses good antibacterial activity, it could be used as alternative treatment for enteric fever, to cure infectious diseases related to the respiratory system, as well as for oral hygiene, it helps by removing bacteria from the oral cavity and prevents teeth and gum diseases such as peridontitis, plaque and gingivitis. Furthermore, C. citratus showed high contents of total phenolic and total flavonoids, as well as high free radical scavenging capacity with potential as an antioxidant. C. citratus shows good antiinflamatory, anti-diabetic, hypolipidemic, renoprotective and cardioprotective, as well as anticancer activities. Apart from this, C. citratus possesses vasorelaxant, sedative and antitusive potential. Furthermore, the compound citral is used in perfume industry as well as for cleaning wounds and treatment of skin diseases in forms of gels, or functional paper microencapsulated with essential oil, which can be used for hand hygiene.",
publisher = "Novi Sad : University Business Academy in Novi Sad, Faculty of Economics and Engineering Management",
journal = "Journal of Agronomy, Technology and Engineering Management (JATEM)",
title = "Cymbopogon citratus (DC.) Staph: chemical composition, antimicrobial and antioxidant activities, use in medicinal and cosmetic purpose",
pages = "360-344",
number = "6",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2219"
}

Aćimović, M., Čabarkapa, I., Cvetković, M., Stanković Jeremić, J., Kiprovski, B., Gvozdenac, S.,& Puvača, N.. (2019). Cymbopogon citratus (DC.) Staph: chemical composition, antimicrobial and antioxidant activities, use in medicinal and cosmetic purpose. in Journal of Agronomy, Technology and Engineering Management (JATEM)
Novi Sad : University Business Academy in Novi Sad, Faculty of Economics and Engineering Management., 2(6), 344-360.
https://hdl.handle.net/21.15107/rcub_fiver_2219

Aćimović M, Čabarkapa I, Cvetković M, Stanković Jeremić J, Kiprovski B, Gvozdenac S, Puvača N. Cymbopogon citratus (DC.) Staph: chemical composition, antimicrobial and antioxidant activities, use in medicinal and cosmetic purpose. in Journal of Agronomy, Technology and Engineering Management (JATEM). 2019;2(6):344-360.
https://hdl.handle.net/21.15107/rcub_fiver_2219 .

Aćimović, Milica, Čabarkapa, Ivana, Cvetković, Mirjana, Stanković Jeremić, Jovana, Kiprovski, Biljana, Gvozdenac, Sonja, Puvača, Nikola, "Cymbopogon citratus (DC.) Staph: chemical composition, antimicrobial and antioxidant activities, use in medicinal and cosmetic purpose" in Journal of Agronomy, Technology and Engineering Management (JATEM), 2, no. 6 (2019):344-360,
https://hdl.handle.net/21.15107/rcub_fiver_2219 .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Todosijević, Marina
AU  - Varga, Ana
AU  - Kiprovski, Biljana
AU  - Tešević, Vele
AU  - Čabarkapa, Ivana
AU  - Sikora, Vladimir
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1867
AB  - Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.
PB  - Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd
T2  - Lekovite sirovine
T1  - Bioactivity of essential oils from cultivated winter savory, sage and hyssop
EP  - 17
IS  - 39
SP  - 11
DO  - 10.5937/leksir1939011A
ER  - 

@article{
author = "Aćimović, Milica and Todosijević, Marina and Varga, Ana and Kiprovski, Biljana and Tešević, Vele and Čabarkapa, Ivana and Sikora, Vladimir",
year = "2019",
abstract = "Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.",
publisher = "Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd",
journal = "Lekovite sirovine",
title = "Bioactivity of essential oils from cultivated winter savory, sage and hyssop",
pages = "17-11",
number = "39",
doi = "10.5937/leksir1939011A"
}

Aćimović, M., Todosijević, M., Varga, A., Kiprovski, B., Tešević, V., Čabarkapa, I.,& Sikora, V.. (2019). Bioactivity of essential oils from cultivated winter savory, sage and hyssop. in Lekovite sirovine
Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd.(39), 11-17.
https://doi.org/10.5937/leksir1939011A

Aćimović M, Todosijević M, Varga A, Kiprovski B, Tešević V, Čabarkapa I, Sikora V. Bioactivity of essential oils from cultivated winter savory, sage and hyssop. in Lekovite sirovine. 2019;(39):11-17.
doi:10.5937/leksir1939011A .

Aćimović, Milica, Todosijević, Marina, Varga, Ana, Kiprovski, Biljana, Tešević, Vele, Čabarkapa, Ivana, Sikora, Vladimir, "Bioactivity of essential oils from cultivated winter savory, sage and hyssop" in Lekovite sirovine, no. 39 (2019):11-17,
https://doi.org/10.5937/leksir1939011A . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Varga, Ana
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Čabarkapa, Ivana
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1750
AB  - The aim of the present study was to clarify the chemical composition of essential oil from seeds of Angelica (Angelica sylvestris) plants growing wild in Serbia. In the essential oil, a total of 27 compounds were detected, among which 22 compounds were identified (comprising 97.9% of all compounds), while five were unidentified (comprising 2.1%). The main components were limonene (66.6%) and alpha-pinene (19.0%), followed by camphene (1.9%), alpha-phellandrene (1.6%), bornyl acetate (1.6%), and trans-caryophyllene (1.0%), while all other compounds were present in amounts of less than 1.0%. The antibacterial effect of the essential oil of wild Angelica seeds was tested against two pathogenic bacteria that cause food poisoning, viz., Staphylococcus aureus and Escherichia coli. According to the obtained results, S. aureus was more sensitive to A. sylvestris seed oil than E. coli. The minimal inhibitory concentrations were 28.40 mu L/mL and 56.81 mu L/mL, respectively, confirming a good antibacterial activity potential of the essential oil against E. coli and S. aureus, and indicating possibilities for its application in the food and pharmaceutical industries.
PB  - Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd
T2  - Botanica Serbica
T1  - Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds
EP  - 221
IS  - 2
SP  - 217
VL  - 42
DO  - 10.5281/zenodo.1468310
ER  - 

@article{
author = "Aćimović, Milica and Varga, Ana and Cvetković, Mirjana and Stanković, Jovana and Čabarkapa, Ivana",
year = "2018",
abstract = "The aim of the present study was to clarify the chemical composition of essential oil from seeds of Angelica (Angelica sylvestris) plants growing wild in Serbia. In the essential oil, a total of 27 compounds were detected, among which 22 compounds were identified (comprising 97.9% of all compounds), while five were unidentified (comprising 2.1%). The main components were limonene (66.6%) and alpha-pinene (19.0%), followed by camphene (1.9%), alpha-phellandrene (1.6%), bornyl acetate (1.6%), and trans-caryophyllene (1.0%), while all other compounds were present in amounts of less than 1.0%. The antibacterial effect of the essential oil of wild Angelica seeds was tested against two pathogenic bacteria that cause food poisoning, viz., Staphylococcus aureus and Escherichia coli. According to the obtained results, S. aureus was more sensitive to A. sylvestris seed oil than E. coli. The minimal inhibitory concentrations were 28.40 mu L/mL and 56.81 mu L/mL, respectively, confirming a good antibacterial activity potential of the essential oil against E. coli and S. aureus, and indicating possibilities for its application in the food and pharmaceutical industries.",
publisher = "Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd",
journal = "Botanica Serbica",
title = "Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds",
pages = "221-217",
number = "2",
volume = "42",
doi = "10.5281/zenodo.1468310"
}

Aćimović, M., Varga, A., Cvetković, M., Stanković, J.,& Čabarkapa, I.. (2018). Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds. in Botanica Serbica
Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd., 42(2), 217-221.
https://doi.org/10.5281/zenodo.1468310

Aćimović M, Varga A, Cvetković M, Stanković J, Čabarkapa I. Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds. in Botanica Serbica. 2018;42(2):217-221.
doi:10.5281/zenodo.1468310 .

Aćimović, Milica, Varga, Ana, Cvetković, Mirjana, Stanković, Jovana, Čabarkapa, Ivana, "Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds" in Botanica Serbica, 42, no. 2 (2018):217-221,
https://doi.org/10.5281/zenodo.1468310 . .

TY  - CONF
AU  - Aćimović, Milica
AU  - Pavlović, Snezana D.
AU  - Varga, Ana
AU  - Filipović, Vladimir
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Čabarkapa, Ivana
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1712
AB  - Roots of wild growing Angelica archangelica L. from Mt. Ozren (Serbia) were subjected to hydrodistillation and GC-MS analysis. The roots contained 0.10% of essential oil with alpha-pinene (29.7%), delta-3-carene (14.2%), and a mixture of beta-phellandrene and limonene (13.2%) as main compounds. The modified resazurin microtiter-plate assay was used to evaluate the antibacterial activity of the essential oil against Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentration (MIC) values were 14.2 mu L/mL for S. aureus and 28.4 mu L/mL for E. coli, while the minimum bactericidal concentrations (MBC) were 56.8 mu L/mL and 113.6 mu L/mL, respectively. According to the obtained results, the angelica root essential oil can be applied as a natural preservative in food and as a natural antibiotic for the treatment of several infectious diseases caused by these two bacteria.
PB  - Natural Product Incorporation
C3  - Natural Product Communications
T1  - Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil
EP  - 206
IS  - 2
SP  - 205
VL  - 12
DO  - 10.1177/1934578x1701200216
ER  - 

@conference{
author = "Aćimović, Milica and Pavlović, Snezana D. and Varga, Ana and Filipović, Vladimir and Cvetković, Mirjana and Stanković, Jovana and Čabarkapa, Ivana",
year = "2017",
abstract = "Roots of wild growing Angelica archangelica L. from Mt. Ozren (Serbia) were subjected to hydrodistillation and GC-MS analysis. The roots contained 0.10% of essential oil with alpha-pinene (29.7%), delta-3-carene (14.2%), and a mixture of beta-phellandrene and limonene (13.2%) as main compounds. The modified resazurin microtiter-plate assay was used to evaluate the antibacterial activity of the essential oil against Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentration (MIC) values were 14.2 mu L/mL for S. aureus and 28.4 mu L/mL for E. coli, while the minimum bactericidal concentrations (MBC) were 56.8 mu L/mL and 113.6 mu L/mL, respectively. According to the obtained results, the angelica root essential oil can be applied as a natural preservative in food and as a natural antibiotic for the treatment of several infectious diseases caused by these two bacteria.",
publisher = "Natural Product Incorporation",
journal = "Natural Product Communications",
title = "Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil",
pages = "206-205",
number = "2",
volume = "12",
doi = "10.1177/1934578x1701200216"
}

Aćimović, M., Pavlović, S. D., Varga, A., Filipović, V., Cvetković, M., Stanković, J.,& Čabarkapa, I.. (2017). Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil. in Natural Product Communications
Natural Product Incorporation., 12(2), 205-206.
https://doi.org/10.1177/1934578x1701200216

Aćimović M, Pavlović SD, Varga A, Filipović V, Cvetković M, Stanković J, Čabarkapa I. Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil. in Natural Product Communications. 2017;12(2):205-206.
doi:10.1177/1934578x1701200216 .

Aćimović, Milica, Pavlović, Snezana D., Varga, Ana, Filipović, Vladimir, Cvetković, Mirjana, Stanković, Jovana, Čabarkapa, Ivana, "Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil" in Natural Product Communications, 12, no. 2 (2017):205-206,
https://doi.org/10.1177/1934578x1701200216 . .

TY  - JOUR
AU  - Čabarkapa, Ivana
AU  - Palić, Dragan V.
AU  - Milić, Dragan
AU  - Plavšić, Miroslav V.
AU  - Plavšić, Dragana V.
AU  - Vukmirović, Đuro M.
AU  - Čolović, Radmilo
PY  - 2010
UR  - http://fiver.ifvcns.rs/handle/123456789/901
AB  - Crops at ensiling contain both aerobic and anaerobic microorganisms and a range of bacteria and fungi that affect silage quality. Typical classes of microorganisms on plants prior to ensiling are aerobic bacteria, lactic acid bacteria (LAB), enterobacteria, yeasts, molds, clostridia, bacilli, acetic acid bacteria and propionic acid bacteria. The quality of silage depends on the competition between different groups of microorganisms. LAB, which are responsible for the silage fermentation process, usually dominate the silage microflora, but undesirable microorganisms, that occur at low levels on fresh plant material, may grow during the storage of silage and lead to anaerobic or aerobic spoilage. In this study, effects of silage inoculants on reduction of microflora during ensiling of alfalfa have been investigated. The results showed that the addition of commercial silage inoculants, Bonsilage Plus and Bonsilage Forte, had significant effect in reducing total number of aerobic bacteria, enterobacteria, yeasts, moulds and sulphite reducing clostridia during ensiling of alfalfa.
AB  - Biljni materijal za siliranje sadrži aerobne i anaerobne mikroorganizme i niz bakterija i gljivica koji utiču na kvalitet silaže. Tipične klase mikro-organizama na biljkama pre siliranja su aerobne bakterije, bakterije mlečne kiseline (LAB), enterobakterije, kvasaca, plesni, klostridije, bakterije sirćetne kiseline i bakterije propionske kiseline. Kvalitet silaže zavisi od dominacije različitih grupa mikroorganizama. Bakterije mlečne kiseline, koje su odgovorne za proces fermentacije silaže, obično dominiraju mikroflorom silaže, ali broj neželjenih mikroorganizama, koji se javljaju u niskom nivou u svežoj biljnoj masi, može da raste tokom skladištenja silaže i dovede do njenog kvarenja. U ovom radu je ispitivan uticaj silažnih inokulanata na smanjenje mikroflore u toku siliranja lucerke. Rezultati su pokazali da je dodavanje komercijalnih inokulanata Bonsilage Plus i Bonsilage Forte, imalo značajan efekat na smanjenje ukupnog broja aerobnih bakterija, enterobakterija, kvasaca, plesni i klostridija tokom siliranja lucerke.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food & Feed Research
T1  - The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa
T1  - Uticaj Bonsilage Plus i Bonsilage Forte na smanjenje mikroflore tokom siliranja lucerke
EP  - 64
IS  - 2
SP  - 59
VL  - 37
UR  - https://hdl.handle.net/21.15107/rcub_fiver_901
ER  - 

@article{
author = "Čabarkapa, Ivana and Palić, Dragan V. and Milić, Dragan and Plavšić, Miroslav V. and Plavšić, Dragana V. and Vukmirović, Đuro M. and Čolović, Radmilo",
year = "2010",
abstract = "Crops at ensiling contain both aerobic and anaerobic microorganisms and a range of bacteria and fungi that affect silage quality. Typical classes of microorganisms on plants prior to ensiling are aerobic bacteria, lactic acid bacteria (LAB), enterobacteria, yeasts, molds, clostridia, bacilli, acetic acid bacteria and propionic acid bacteria. The quality of silage depends on the competition between different groups of microorganisms. LAB, which are responsible for the silage fermentation process, usually dominate the silage microflora, but undesirable microorganisms, that occur at low levels on fresh plant material, may grow during the storage of silage and lead to anaerobic or aerobic spoilage. In this study, effects of silage inoculants on reduction of microflora during ensiling of alfalfa have been investigated. The results showed that the addition of commercial silage inoculants, Bonsilage Plus and Bonsilage Forte, had significant effect in reducing total number of aerobic bacteria, enterobacteria, yeasts, moulds and sulphite reducing clostridia during ensiling of alfalfa., Biljni materijal za siliranje sadrži aerobne i anaerobne mikroorganizme i niz bakterija i gljivica koji utiču na kvalitet silaže. Tipične klase mikro-organizama na biljkama pre siliranja su aerobne bakterije, bakterije mlečne kiseline (LAB), enterobakterije, kvasaca, plesni, klostridije, bakterije sirćetne kiseline i bakterije propionske kiseline. Kvalitet silaže zavisi od dominacije različitih grupa mikroorganizama. Bakterije mlečne kiseline, koje su odgovorne za proces fermentacije silaže, obično dominiraju mikroflorom silaže, ali broj neželjenih mikroorganizama, koji se javljaju u niskom nivou u svežoj biljnoj masi, može da raste tokom skladištenja silaže i dovede do njenog kvarenja. U ovom radu je ispitivan uticaj silažnih inokulanata na smanjenje mikroflore u toku siliranja lucerke. Rezultati su pokazali da je dodavanje komercijalnih inokulanata Bonsilage Plus i Bonsilage Forte, imalo značajan efekat na smanjenje ukupnog broja aerobnih bakterija, enterobakterija, kvasaca, plesni i klostridija tokom siliranja lucerke.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food & Feed Research",
title = "The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa, Uticaj Bonsilage Plus i Bonsilage Forte na smanjenje mikroflore tokom siliranja lucerke",
pages = "64-59",
number = "2",
volume = "37",
url = "https://hdl.handle.net/21.15107/rcub_fiver_901"
}

Čabarkapa, I., Palić, D. V., Milić, D., Plavšić, M. V., Plavšić, D. V., Vukmirović, Đ. M.,& Čolović, R.. (2010). The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa. in Food & Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 37(2), 59-64.
https://hdl.handle.net/21.15107/rcub_fiver_901

Čabarkapa I, Palić DV, Milić D, Plavšić MV, Plavšić DV, Vukmirović ĐM, Čolović R. The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa. in Food & Feed Research. 2010;37(2):59-64.
https://hdl.handle.net/21.15107/rcub_fiver_901 .

Čabarkapa, Ivana, Palić, Dragan V., Milić, Dragan, Plavšić, Miroslav V., Plavšić, Dragana V., Vukmirović, Đuro M., Čolović, Radmilo, "The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa" in Food & Feed Research, 37, no. 2 (2010):59-64,
https://hdl.handle.net/21.15107/rcub_fiver_901 .