TY  - CONF
AU  - Vuković, Sandra
AU  - Stojanović, Marija
AU  - Kilibarda, Sofija
AU  - Moravčević, Đorđe
AU  - Vujošević, Ana
AU  - Pantović, Jelena
AU  - Kostić, Aleksandar Ž.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6839
AB  - Marigold (Calendula officinalis L.) from the Asteraceae family is annual or perennial
plant with many purposes: pot or garden ornamental plant, an ingredient in cosmetic
products, medicinal plant and edible food decoration. Marigold flowers are source of
bioactive compounds beneficial to human health. About that, in this study 80% methanol and
80% acetone extracts were used for spectrophotometric determination of photosynthetic
pigments chlorophyll a and b, and total carotenoid content (TCC), total phenolic (TPC),
flavonoid (TFC), and hydroxycinnamic acid derivative (HCAs) content (Tab. 1) and
antioxidant activity by TAC (in vitro phosphomolybdenum), FRP (ferric reducing power),
CUPRAC (cupric reducing antioxidant capacity), DPPH⦁ (2,2-diphenyl-1-picrylhydrazyl
radical scavenging) assays (Tab. 2). The obtained results were analyzed by one-way analysis
of variance (ANOVA) and post hoc Tukey`s HSD test and the results were expressed as
mean ± standard deviation (SD). The obtained indicated statistically significantly higher content of all tested
parameters in acetone extracts compared to methanol extracts. The content of photosynthetic
pigments was lower compared to other edible flowers pigment content from the Asteraceae
family. Regarding the antioxidant activity of marigold flowers, in TAC and FRP assays
acetone extract also had higher antioxidant activity, while in CUPRAC and DPPH⦁ assays
there is no statistically significant difference between the tested extracts. Based on their
phytochemical properties, marigold flowers can be classified as functional food.
PB  - UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY
C3  - International Conference on Biochemical Engineering and Biotechnology for Young Scientists
T1  - Edible flowers of marigold (Calendula officinalis L.) as functional food
EP  - 65
SP  - 65
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6839
ER  - 

@conference{
author = "Vuković, Sandra and Stojanović, Marija and Kilibarda, Sofija and Moravčević, Đorđe and Vujošević, Ana and Pantović, Jelena and Kostić, Aleksandar Ž.",
year = "2023",
abstract = "Marigold (Calendula officinalis L.) from the Asteraceae family is annual or perennial
plant with many purposes: pot or garden ornamental plant, an ingredient in cosmetic
products, medicinal plant and edible food decoration. Marigold flowers are source of
bioactive compounds beneficial to human health. About that, in this study 80% methanol and
80% acetone extracts were used for spectrophotometric determination of photosynthetic
pigments chlorophyll a and b, and total carotenoid content (TCC), total phenolic (TPC),
flavonoid (TFC), and hydroxycinnamic acid derivative (HCAs) content (Tab. 1) and
antioxidant activity by TAC (in vitro phosphomolybdenum), FRP (ferric reducing power),
CUPRAC (cupric reducing antioxidant capacity), DPPH⦁ (2,2-diphenyl-1-picrylhydrazyl
radical scavenging) assays (Tab. 2). The obtained results were analyzed by one-way analysis
of variance (ANOVA) and post hoc Tukey`s HSD test and the results were expressed as
mean ± standard deviation (SD). The obtained indicated statistically significantly higher content of all tested
parameters in acetone extracts compared to methanol extracts. The content of photosynthetic
pigments was lower compared to other edible flowers pigment content from the Asteraceae
family. Regarding the antioxidant activity of marigold flowers, in TAC and FRP assays
acetone extract also had higher antioxidant activity, while in CUPRAC and DPPH⦁ assays
there is no statistically significant difference between the tested extracts. Based on their
phytochemical properties, marigold flowers can be classified as functional food.",
publisher = "UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY",
journal = "International Conference on Biochemical Engineering and Biotechnology for Young Scientists",
title = "Edible flowers of marigold (Calendula officinalis L.) as functional food",
pages = "65-65",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6839"
}

Vuković, S., Stojanović, M., Kilibarda, S., Moravčević, Đ., Vujošević, A., Pantović, J.,& Kostić, A. Ž.. (2023). Edible flowers of marigold (Calendula officinalis L.) as functional food. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists
UNIVERSITY OF BELGRADE, FACULTY OF TECHNOLOGY AND METALLURGY., 65-65.
https://hdl.handle.net/21.15107/rcub_agrospace_6839

Vuković S, Stojanović M, Kilibarda S, Moravčević Đ, Vujošević A, Pantović J, Kostić AŽ. Edible flowers of marigold (Calendula officinalis L.) as functional food. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:65-65.
https://hdl.handle.net/21.15107/rcub_agrospace_6839 .

Vuković, Sandra, Stojanović, Marija, Kilibarda, Sofija, Moravčević, Đorđe, Vujošević, Ana, Pantović, Jelena, Kostić, Aleksandar Ž., "Edible flowers of marigold (Calendula officinalis L.) as functional food" in International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):65-65,
https://hdl.handle.net/21.15107/rcub_agrospace_6839 .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Kuzrnanović, Jelena
AU  - Andjelković, Aleksandra
AU  - Saracević, Miroslava
AU  - Stojanović, Marija M.
AU  - Tomašević, Igor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4136
AB  - This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Effects of HACCP on process hygiene in different types of Serbian food establishments
EP  - 137
SP  - 131
VL  - 60
DO  - 10.1016/j.foodcont.2015.07.028
ER  - 

@article{
author = "Djekić, Ilija and Kuzrnanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Tomašević, Igor",
year = "2016",
abstract = "This paper presents results from a research that analyzed effects of implementing HACCP on process hygiene in food establishments in Serbia. Process hygiene indicators were microbial profiles of 73,428 samples from food contact surfaces, hands of food handlers and cooling facilities collected from 1707 food establishments during a period of seven years. The study covered two periods during the observed period, 41 months before and 43 months after the implementation of the new Food Safety Law in Serbia requiring HACCP. Overall results presented in this paper confirm post-HACCP process hygiene improvement expressed as reduction of at least 0.7 log(10) CFU/cm(2) for food contact surfaces to over 1 log(10) CFU/cm(2) for cooling facilities. Our research confirms that after requiring HACCP, the main differences in process hygiene in respect to food contact surfaces were observed between takeaways (as food establishment with poorest hygiene) and other categories of food establishments. Institutional food services were the best scored establishments. Regarding food handlers' hygiene, results show similar level of hygiene improvements in all types of establishments.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Effects of HACCP on process hygiene in different types of Serbian food establishments",
pages = "137-131",
volume = "60",
doi = "10.1016/j.foodcont.2015.07.028"
}

Djekić, I., Kuzrnanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Tomašević, I.. (2016). Effects of HACCP on process hygiene in different types of Serbian food establishments. in Food Control
Elsevier Sci Ltd, Oxford., 60, 131-137.
https://doi.org/10.1016/j.foodcont.2015.07.028

Djekić I, Kuzrnanović J, Andjelković A, Saracević M, Stojanović MM, Tomašević I. Effects of HACCP on process hygiene in different types of Serbian food establishments. in Food Control. 2016;60:131-137.
doi:10.1016/j.foodcont.2015.07.028 .

Djekić, Ilija, Kuzrnanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Tomašević, Igor, "Effects of HACCP on process hygiene in different types of Serbian food establishments" in Food Control, 60 (2016):131-137,
https://doi.org/10.1016/j.foodcont.2015.07.028 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Kuzmanović, Jelena
AU  - Andjelković, Aleksandra
AU  - Saracević, Miroslava
AU  - Stojanović, Marija M.
AU  - Tomašević, Igor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4018
AB  - Purpose - The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach - The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings - Highest share of results = 2 log(10) CFU/cm(2) were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results = 2 log(10) CFU/cm(2) for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load = 2 log(10) CFU/cm(2) were cutlery, dishes and knives. Plastic dishes had the highest share of results = 2 log(10) CFU/cm(2) while cutting boards had the majority of results between 1 log(10) CFU/cm(2) and 2 log(10) CFU/cm(2). Research limitations/implications - Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications-This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value - The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Microbial profile of food contact surfaces in foodservice establishments
EP  - 2675
IS  - 11
SP  - 2666
VL  - 118
DO  - 10.1108/BFJ-05-2016-0190
ER  - 

@article{
author = "Djekić, Ilija and Kuzmanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Tomašević, Igor",
year = "2016",
abstract = "Purpose - The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia. Design/methodology/approach - The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments. Findings - Highest share of results = 2 log(10) CFU/cm(2) were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results = 2 log(10) CFU/cm(2) for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load = 2 log(10) CFU/cm(2) were cutlery, dishes and knives. Plastic dishes had the highest share of results = 2 log(10) CFU/cm(2) while cutting boards had the majority of results between 1 log(10) CFU/cm(2) and 2 log(10) CFU/cm(2). Research limitations/implications - Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics. Practical implications-This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations. Originality/value - The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Microbial profile of food contact surfaces in foodservice establishments",
pages = "2675-2666",
number = "11",
volume = "118",
doi = "10.1108/BFJ-05-2016-0190"
}

Djekić, I., Kuzmanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Tomašević, I.. (2016). Microbial profile of food contact surfaces in foodservice establishments. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 118(11), 2666-2675.
https://doi.org/10.1108/BFJ-05-2016-0190

Djekić I, Kuzmanović J, Andjelković A, Saracević M, Stojanović MM, Tomašević I. Microbial profile of food contact surfaces in foodservice establishments. in British Food Journal. 2016;118(11):2666-2675.
doi:10.1108/BFJ-05-2016-0190 .

Djekić, Ilija, Kuzmanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Tomašević, Igor, "Microbial profile of food contact surfaces in foodservice establishments" in British Food Journal, 118, no. 11 (2016):2666-2675,
https://doi.org/10.1108/BFJ-05-2016-0190 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Kuzmanović, Jelena
AU  - Andjelković, Aleksandra
AU  - Saracević, Miroslava
AU  - Stojanović, Marija M.
AU  - Djekić, Ilija
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4108
AB  - A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log(10) CFU/cm(2) for food contact surfaces and over 2 log(10) CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar.
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia
EP  - 57
SP  - 54
VL  - 114
DO  - 10.1016/j.meatsci.2015.12.008
ER  - 

@article{
author = "Tomašević, Igor and Kuzmanović, Jelena and Andjelković, Aleksandra and Saracević, Miroslava and Stojanović, Marija M. and Djekić, Ilija",
year = "2016",
abstract = "A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log(10) CFU/cm(2) for food contact surfaces and over 2 log(10) CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia",
pages = "57-54",
volume = "114",
doi = "10.1016/j.meatsci.2015.12.008"
}

Tomašević, I., Kuzmanović, J., Andjelković, A., Saracević, M., Stojanović, M. M.,& Djekić, I.. (2016). The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. in Meat Science
Elsevier Sci Ltd, Oxford., 114, 54-57.
https://doi.org/10.1016/j.meatsci.2015.12.008

Tomašević I, Kuzmanović J, Andjelković A, Saracević M, Stojanović MM, Djekić I. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. in Meat Science. 2016;114:54-57.
doi:10.1016/j.meatsci.2015.12.008 .

Tomašević, Igor, Kuzmanović, Jelena, Andjelković, Aleksandra, Saracević, Miroslava, Stojanović, Marija M., Djekić, Ilija, "The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia" in Meat Science, 114 (2016):54-57,
https://doi.org/10.1016/j.meatsci.2015.12.008 . .