Dr. Uroš M Gašić
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade
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Academic Career Length
14Years (2013-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 May 2013 in Food Chemistry
Journal Article
SKSilvio Kečkeš
Silvio Kečkeš
Uroš M GašićTVTanja Cirkovic Velickovic
Tanja Cirkovic VelickovicDMDušanka Milojković-Opsenica
Dušanka Milojković-Opsenica
MNMaja Natić
Maja Natić
Živoslav Lj Tešić1 November 2016 in Food Chemistry
Journal Article
Milica SredojevićDZDragana Dabić Zagorac
Dragana Dabić ZagoracSDSonja M. Davidović
Sonja M. Davidović
STSlavica R. Todić
Slavica R. Todić
ZBZoran S. Bešlić
Zoran S. Bešlić
MNMaja Natić
Maja Natić +2
1 February 2014 in Food Chemistry
Journal Article
Uroš M GašićSKSilvio Kečkeš
Silvio Kečkeš
DZDragana Dabić Zagorac
Dragana Dabić ZagoracJTJelena Trifković
Jelena TrifkovićDMDušanka Milojković-Opsenica
Dušanka Milojković-Opsenica
Živoslav Lj Tešić +1
1 March 2021 in LWT
Journal Article
DMDanijel D. Milinčić
Danijel D. Milinčić
NSNemanja Stansavljevic
Nemanja Stansavljevic
Aleksandar Ž. KostićSBSvetlana Soković Bajić
Svetlana Soković BajićMKMilan O. Kojić
Milan O. Kojić
MPMirjana B. Pešić
Mirjana B. Pešić
+4
1 June 2019 in Food Chemistry
Journal Article
Mirjana B. PešićDMDanijel D. Milinčić
Danijel D. MilinčićAleksandar Ž. KostićNSNemanja S. Stanisavljević
Nemanja S. Stanisavljević
GVGoran Vukotić
Goran VukotićŽTŽivoslav Lj. Tešić
Živoslav Lj. Tešić
+6
The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
Journal Article
DŠDanijela Šuković
Danijela ŠukovićBKBojana Knežević
Bojana KneževićUroš M GašićMilica Sredojević
Ivanka ĆirićŽivoslav Lj Tešić +2
Vranac, an old autochthonous red grapevine variety of Montenegro, was first mentioned in a historical document published in the 15th century. As currently the study of indigenous varieties is of particular importance, the subject of this work was detailed characterization of phenolic compounds in the autochthonous grapevine variety Vranac, from the Montenegrin Podgorica subregion. Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were higher for the grape seeds extracts, followed by extracts of grape skins and pulps. As expected, the total anthocyanin content (TAC) was higher in grape skin than in wine. A total of one hundred twenty nine compounds (forty two phenolic acids and their derivatives, twenty three flavan-3-ols, twenty one flavanols, five stilbenes and thirty eight anthocyanins) were identified in the investigated extracts. To our best knowledge, this is the first report of tentative identification of (epi)catechin 3-O-coumarate in grape seed and chalcan-flavan 3-ol dimers in wine and grape seed.
About Me
Uroš M Gašić is a senior research associate at the Department of Plant Physiology of the Institute for Biological Research “Siniša Stanković” (IBISS)—Institute of National Importance for the Republic of Serbia—University of Belgrade. He was employed at the University of Belgrade—Faculty of Chemistry from 2009 to 2019 as an expert-technical associate, and since 2019, he has been working at the IBISS. He was elected to the scientific title of Principal Research Fellow in 2023. He has been participating in many research and networking projects, including Horizon Widera, Science Fund of Serbia, COST actions, and many other national and international projects. His main research interest is related to the analysis of plant secondary metabolites, their identification and quantification using liquid chromatography with mass spectrometry as detection, and he is also involved in research in the field of food science and technology. He has been a member of the Serbian Chemical Society since 2011 and the Serbian Plant Physiology Society since 2019. He won the medal of the Serbian Chemical Society for excellence and success in science (as an expression of recognition for the results of research in the field of food chemistry with an emphasis on the analysis of secondary metabolites of plants) in 2019.