Blackthorn (Prunus spinosa L.) is commonly used in food industry and phytotherapy. The contents of phenols, flavonoids, anthocyanins and antioxidative activity in extracts of blackthorn fruit were determined using spectrophotometric methods. The content of total phenol compounds varies from 15.33 to 20.94 mg GAE g -1 of fresh fruit. The content of total flavonoids is very low and ranges from 0.419 to 1.31 mg QE g -1 of fresh fruits. Anthocyanins content lies between 0.112 mg cyanidin 3-glucoside/g of fresh sample in ethanol extract and 0.265 mg of cyanidin 3-glucoside g -1 of fresh blackthorn fruit in methanolwater 50/50 (V/V) extract. The differences in total phenol compounds content depend on used extraction medium as a consequence of different polarity of used organic solvents and their mixtures, which selectively extract individual compounds. All explored extracts exhibited strong scavenging activity against DPPH radicals, which ranges from 32.05 to 89.10%. Phenolic acids (neochlorogenic and caffeic acids), flavonoids (quercetin and myricetin) and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and peonidin-3--O-glucoside) were identified in investigated ethanol extracts by HPLC analysis. Ethanol extract shows significant antimicrobial activity against Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, Pseudomonas aeruginosa ATCC 9027 and Salmonella abony NCTC 6017 and antifungal activity against Candida albicans ATCC 10231. Blackthorn fruit extract exhibits a high phenolic content and a high antioxidant activity, and can be used as an antioxidant in food and pharmaceutical industries.

Seven elements, namely, arsenic, lead, cadmium, copper, zinc, iron and manganese were determined in 31 samples of Serbian plum brandies by applying atomic spectrometry techniques. Flame atomic absorption spectrometry was used for quantification of copper, iron, zinc, manganese, lead and cadmium; and hydride generation atomic spectrometry absorption for arsenic quantification. Measured concentrations of heavy metals and arsenic was assessed according to the Serbian regulations, official regulations of some other countries and in respect of microelements content in other similar distilled alcoholic beverages. Amounts of microelements in maximal recommended daily and weekly intake of plum brandy were determined. The influence of production (home made and industrial), type of wooden barrel (oak and mulberry), and duration of ageing process on the content of Zn, Cu, Fe and Mn in plum brandies, as well as coefficient of correlation between Cu content and pH value were also studied. [Projekat Ministarstva nauke Republike Srbije, br. 172053

Seed extracts from eight grape cultivars (Vitis vinifera) growing in Serbia were screened for their polyphenolic composition by means of HPLC/ /PDA/ESI/MS analysis. The study revealed 34 phenolic compounds belonging to the following groups: flavan-3-ol monomers, proanthocyanidins, flavonols, hydroxycinnamic acid and hydroxybenzoic acid derivatives. The quantities of the main constituents were determined using PDA/HPLC. Qualitative and quantitative differences among the cultivars were observed.The phenolic compounds in grapes can be divided into two main groups: phenolic acids (localized mainly in the skin and pulp) and flavonoids. The most common phenolic acids in grape include cinnamic and benzoic acid derivatives. Flavonoids include colorless flavan-3-ols, flavonols and red and blue anthocyanins. 5 The most abundant phenolics isolated from grape seeds and skins are flavan-3-ols (catechin and epicatechin) and their oligomers and polymers (proanthocyanidins). The outer seed coat contains the majority of both the monomeric and polymeric flavan-3-ols (2 to 5 times more than the endosperm). 6 Grape skins also contain anthocyanins which contribute to their red or blue color. 7,8 Various conditions (time, solvent, and the manner) for the extraction of polyphenols from grape seeds are described in the literature. Due to the acidic lability of interflavan linkages within proanthocyanidins and the susceptibility of polyphenols to oxidation, a valid extraction method should provide for the complete as possible extraction of the polyphenolics while limiting their degradation. 9 Methanol/water 10,11 or acetone/water systems 12 are the common solvents used for extracting polyphenols from grape seeds. In particular, lower molecular weight polyphenols, such as phenolic acids, anthocyanins, and flavanol monomers and oligomers, are well extracted with methanol, while the higher molecular weight flavanols are better extracted with aqueous acetone than with methanol. [13][14][15][16] Several methods for the analysis of polyphenols have been proposed in the literature. Most of them are based on high performance liquid chromatography (HPLC) coupled with either a photodiode array (PDA) detector or a mass spectrometer (MS). Reverse phase columns are favorable, using acetonitrile and acidic water solutions as eluents. 17 Since UV detection depends upon the chemical structure of a molecule, several wavelengths could be selected for monitoring. Red-colored anthocyanins show an absorbance maximum at around 520 nm; yellow-colored flavonols display an absorbance maximum at around 360 nm; hydroxycinnamic acids can be specifically detected by their high absorbance around 320 nm. Flavan-3-ols show no specific absorbance and have a maximum around 280 nm, as do all the above-mentioned phenolics. 18 Many studies proved that procyanidins and other polyphenolics from grape seed could be the key compounds responsible for various beneficial effects for human health. 19,20 These effects are mainly associated with the antioxidant activity of the phenol...

In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, 1-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenylethanol. The minor volatiles were submitted to liquid-liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C 6 -C 18 acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the "Drenja" spirits investigated in this study are similar to those present in other alcoholic beverages.

The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C 8 -C 18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L -1 . The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).