TY  - JOUR
AU  - Lučić, Milica
AU  - Miletić, Andrijana
AU  - Savić, Aleksandra
AU  - Lević, Steva
AU  - Ignjatović Sredović, Ivana
AU  - Onjia, Antonije
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6085
AB  - The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4
PB  - Academic Press Inc.
T2  - Journal of Food Composition and Analysis
T1  - Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)
SP  - 104598
VL  - 111
DO  - 10.1016/j.jfca.2022.104598
ER  - 

@article{
author = "Lučić, Milica and Miletić, Andrijana and Savić, Aleksandra and Lević, Steva and Ignjatović Sredović, Ivana and Onjia, Antonije",
abstract = "The content of twenty-one essential and toxic elements in fresh, dried, and processed peppers (Capsicum annuum) obtained from the Serbian market was analyzed. The concentration of the elements varied significantly between the analyzed samples. The most abundant essential element was K with an average concentration of 8.4 g/kg fresh weight. All processed products also had increased Na content, reaching a maximum value of 15.8 g/kg fresh weight in peppers from the pepper-meat products. Toxic elements Pb, Cd, and As were found in all analyzed samples, while Hg was detected in a few samples. Based on guideline values or recommended dietary intake, pepper and pepper products are not a significant source of essential elements. The health risk assessment was conducted by calculating target hazard quotient (THQ) and carcinogenic risk (CR), as well as comparing estimated weekly (Al, Hg, Cd) and daily intake (As, Pb) with appropriate PTWI and BMDL values. The risk assessment results indicate that peppers and pepper products are mostly safe for consumption both for adults and children. However, consumption of some pepper samples may pose a health risk due to an incremental lifetime cancer risk (ILCR) value higher than 10−4",
publisher = "Academic Press Inc.",
journal = "Journal of Food Composition and Analysis",
title = "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)",
pages = "104598",
volume = "111",
doi = "10.1016/j.jfca.2022.104598"
}

Lučić, M., Miletić, A., Savić, A., Lević, S., Ignjatović Sredović, I.,& Onjia, A..Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis
Academic Press Inc.., 111, 104598.
https://doi.org/10.1016/j.jfca.2022.104598

Lučić M, Miletić A, Savić A, Lević S, Ignjatović Sredović I, Onjia A. Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum). in Journal of Food Composition and Analysis.111:104598.
doi:10.1016/j.jfca.2022.104598 .

Lučić, Milica, Miletić, Andrijana, Savić, Aleksandra, Lević, Steva, Ignjatović Sredović, Ivana, Onjia, Antonije, "Dietary intake and health risk assessment of essential and toxic elements in pepper (Capsicum annuum)" in Journal of Food Composition and Analysis, 111:104598,
https://doi.org/10.1016/j.jfca.2022.104598 . .

TY  - JOUR
AU  - Miloradovic, Zorana
AU  - Hovjecki, Marina
AU  - Mirkovic, Milica
AU  - Bajcetic, Nikola
AU  - Sredovic Ignjatovic, Ivana
AU  - Satric, Ana
AU  - Smigic, Nada
AU  - Maslovaric, Marijana
AU  - Jovanovic, Rade
AU  - Miocinovic, Jelena
UR  - https://www.scopus.com/record/display.uri?eid=2-s2.0-85161175104&origin=SingleRecordEmailAlert&dgcid=raven_sc_search_en_us_email&txGid=e8e3fd1165d80b4f781cb48d38828be9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6371
AB  - Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.
T2  - Front. Sustain. Food Syst. 7:1171734
T1  - Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
DO  - 10.3389/fsufs.2023.1171734
ER  - 

@article{
author = "Miloradovic, Zorana and Hovjecki, Marina and Mirkovic, Milica and Bajcetic, Nikola and Sredovic Ignjatovic, Ivana and Satric, Ana and Smigic, Nada and Maslovaric, Marijana and Jovanovic, Rade and Miocinovic, Jelena",
abstract = "Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.",
journal = "Front. Sustain. Food Syst. 7:1171734",
title = "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market",
doi = "10.3389/fsufs.2023.1171734"
}

Miloradovic, Z., Hovjecki, M., Mirkovic, M., Bajcetic, N., Sredovic Ignjatovic, I., Satric, A., Smigic, N., Maslovaric, M., Jovanovic, R.,& Miocinovic, J..Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734.
https://doi.org/10.3389/fsufs.2023.1171734

Miloradovic Z, Hovjecki M, Mirkovic M, Bajcetic N, Sredovic Ignjatovic I, Satric A, Smigic N, Maslovaric M, Jovanovic R, Miocinovic J. Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734..
doi:10.3389/fsufs.2023.1171734 .

Miloradovic, Zorana, Hovjecki, Marina, Mirkovic, Milica, Bajcetic, Nikola, Sredovic Ignjatovic, Ivana, Satric, Ana, Smigic, Nada, Maslovaric, Marijana, Jovanovic, Rade, Miocinovic, Jelena, "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market" in Front. Sustain. Food Syst. 7:1171734,
https://doi.org/10.3389/fsufs.2023.1171734 . .

TY  - CONF
AU  - Barać, Nevena
AU  - Mitrović, Danka
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Smiljanić, Milenko
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6726
AB  - Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
C3  - XIV International Scientific Agriculture Symposium “AGROSYM 2023”
T1  - IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS
SP  - 89
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6726
ER  - 

@conference{
author = "Barać, Nevena and Mitrović, Danka and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Smiljanić, Milenko and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Hull is the major by-product of soybean processing industry. Generally, it is regarded as „waste“ and used for animal feeding or discarded directly causing resource wastage and environmental pressure. However, soy hull can be a good source of bioactive compounds including isoflavones and other polyphenols, trypsin inhibitors and bioactive peptides. Most of these compounds are associated with antioxidant activity and it is believed that they can contribute to the reduction of oxidative stress, which is associated with the occurrence of a number of degenerative diseases. In this study we investigated in vitro antioxidant properties (ABTS radical scavenging activity, reducing power and iron (II) chelating ability), as well as total phenolic, flavonoid and dihydroxycinnamic acid derivates contents of water and methanol extracts of soybean hulls. For these purpose deffated commercial soy hulls were thermally pre-treated for 10 minutes using steam at 1.3 bars (wet heating) in oven at 120 ºC (dry heat treatment) during the same period. According to the results of this study both, thermal pre-treatment and extraction agent affect in vitro antioxidant potential, total content of phenolic and flavonoid compounds as well as the content of dihydroxycinnamic acid derivates. Water extracts had more than twice higher ABTS radical scavenging activity (4.57-4.91 mgETrolox/g) than the methanol extracts (2.03-2.16 mgETrolox/g), but similar Fe (II) chelating ability. Water extracts are characterized with higher content of total phenols, flavonoids and dihydroxycinnamic acid derivates compared to methanol extracts.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia",
journal = "XIV International Scientific Agriculture Symposium “AGROSYM 2023”",
title = "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS",
pages = "89",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6726"
}

Barać, N., Mitrović, D., Kostić, A., Sredović Ignjatović, I., Smiljanić, M., Rabrenović, B.,& Barać, M.. (2023). IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726

Barać N, Mitrović D, Kostić A, Sredović Ignjatović I, Smiljanić M, Rabrenović B, Barać M. IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS. in XIV International Scientific Agriculture Symposium “AGROSYM 2023”. 2023;:89.
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

Barać, Nevena, Mitrović, Danka, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Smiljanić, Milenko, Rabrenović, Biljana, Barać, Miroljub, "IN VITRO ANTIOXIDANT POTENTIAL OF SOYBEAN HULL EXTRACTS" in XIV International Scientific Agriculture Symposium “AGROSYM 2023” (2023):89,
https://hdl.handle.net/21.15107/rcub_agrospace_6726 .

TY  - JOUR
AU  - Barać, Nevena
AU  - Sredović Ignjatović, Ivana
AU  - Kostić, Aleksandar
AU  - Rabrenović, Biljana
AU  - Barać, Miroljub
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6807
AB  - Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.
T2  - 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS
T1  - In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6807
ER  - 

@article{
author = "Barać, Nevena and Sredović Ignjatović, Ivana and Kostić, Aleksandar and Rabrenović, Biljana and Barać, Miroljub",
year = "2023",
abstract = "Introduction
Generally, soy hull is regarded as ‘‘waste’’ and used for animal feeding or discarded directly causing
resource wastage and environmental pressure. However, soy hull can be a good source of bioactive
compounds such as pectin-like polysaccharides. These polysaccharides may play an important role in
food processing as a gelling agent, thickening agent and stabilizer as well as new composite matrices
for targeted and controlled delivery of nutraceutical molecules. Pectin-like polysaccharides are also
associated with several human health benefits.
Objective
This work deals with the isolation of pectin-like polysaccharides from commercial soy hulls, their
antioxidant potential as well as with their macro- and microelements content.
Methodology
Pectin-like polysaccharides were isolated from heat- treated and defatted commercial soy hulls. Hulls
were extracted with hot (85◦C) 0.6% solution of ammonium oxalate using microwave oven for 5min.
(at 450W). Hot solution was filtered through four layer filter cloth. The pH of filtrate was adjusted to
4.5 and centrifuged. Polysaccharides were precipitated with ethanol and dried at 65◦C. Antioxidant
potential of initial hulls extract and isolated polysaccharides was determined using ABTS radical
scavenging activity, FRAP and iron(II) chelating ability methods. Macro- and microelement contents
were determined by ICP-OES and ICP-MS.
Results
Pectin-like polysaccharides of soy hulls are characterized with high ability to chelate Fe(II) ions and
high ferric reducing power. Both abilities (28.58%; 3.17 mg/g AAE) were almost two times higher
that those obtained for water extract of initial hulls (14.81%; 1.58 mg/g AAE). In contrast, their ability
to scavenging ABTS radicals was twice lower than those obtained for initial hull extract. In addition,
isolated polysaccharides can be a good source of several elements including K, Mg and Zn.
Conclusion
According to the results of this study, soy hulls can be a significant source of bioactive polysaccharides.
Keywords: Soy hull, pectin-like polysaccharide, antioxidant properties.",
journal = "3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS",
title = "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6807"
}

Barać, N., Sredović Ignjatović, I., Kostić, A., Rabrenović, B.,& Barać, M.. (2023). In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS.
https://hdl.handle.net/21.15107/rcub_agrospace_6807

Barać N, Sredović Ignjatović I, Kostić A, Rabrenović B, Barać M. In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull. in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

Barać, Nevena, Sredović Ignjatović, Ivana, Kostić, Aleksandar, Rabrenović, Biljana, Barać, Miroljub, "In vitro antioxidant potential and mineral content of pectin-like polysaccharides isolated from soy hull" in 3RD BLACK SEA ASSOCIATION OF FOOD SCIENCE AND TECHNOLOGY CONGRESS (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6807 .

TY  - JOUR
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Stojanović, Dušica
AU  - Jeremić, Sanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Ignjatović, Ivana Sredović
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6260
AB  - This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd
T2  - Food Packaging and Shelf Life
T2  - Food Packaging and Shelf Life
T1  - Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization
VL  - 35
DO  - 10.1016/j.fpsl.2023.101027
ER  - 

@article{
author = "Salević-Jelić, Ana and Lević, Steva and Stojanović, Dušica and Jeremić, Sanja and Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Ignjatović, Ivana Sredović and Uskoković, Petar and Nedović, Viktor",
year = "2023",
abstract = "This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by structure, SE content, and media polarity. The electrospun mats expressed higher DPPH• radicals’ inhibition, while the solvent-cast films showed stronger Staphylococcus aureus and Escherichia coli growth inhibition, increased by SE incorporation. All formulations showed rapid complete bio-disintegration in compost (18–25 days). © 2023 Elsevier Ltd",
journal = "Food Packaging and Shelf Life, Food Packaging and Shelf Life",
title = "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization",
volume = "35",
doi = "10.1016/j.fpsl.2023.101027"
}

Salević-Jelić, A., Lević, S., Stojanović, D., Jeremić, S., Miletić, D., Pantić, M., Pavlović, V., Ignjatović, I. S., Uskoković, P.,& Nedović, V.. (2023). Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life, 35.
https://doi.org/10.1016/j.fpsl.2023.101027

Salević-Jelić A, Lević S, Stojanović D, Jeremić S, Miletić D, Pantić M, Pavlović V, Ignjatović IS, Uskoković P, Nedović V. Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization. in Food Packaging and Shelf Life. 2023;35.
doi:10.1016/j.fpsl.2023.101027 .

Salević-Jelić, Ana, Lević, Steva, Stojanović, Dušica, Jeremić, Sanja, Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Ignjatović, Ivana Sredović, Uskoković, Petar, Nedović, Viktor, "Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization" in Food Packaging and Shelf Life, 35 (2023),
https://doi.org/10.1016/j.fpsl.2023.101027 . .

TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - https://www.mdpi.com/2304-8158/12/13/2468
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6397
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
T2  - Foods
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
journal = "Foods, Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods, 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - JOUR
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Pećinar, Ilinka
AU  - Antić, Mališa
AU  - Đurđić, Slađana
AU  - Onjia, Antonije
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6042
AB  - The influence of extraction parameters on the ultrasonically assisted extraction (UAE) of K, Na, Ca, Mg, Zn, Cu, Fe, Mn, Cr, Se, Mo, Li, Al, B, Pb, Hg, Cd, As, and Ni was studied to determine the conditions when a minimum of essential and maximum of toxic elements is leached from peppers, depending on its ripening stage. The effect of process variables was investigated by using Box–Behnken design. Each essential element had a different optimal condition for minimal leaching, while the toxic elements were predominantly extracted with acetic acid solution as extractant. The highest correlation between extraction conditions and concentration of extracted elements was found for aqueous extracts of mature green pepper. The concentration of acetic acid highly influenced the leaching of elements and a strong correlation between the concentration of Al, B, Fe, and Mn, and the UAE experimental conditions were observed. Practical applications: This study investigates the leaching of minerals and heavy metals present in vegetables to the most commonly used media (water and acetic acid) during processing and canning. The data from this study may be useful for improving the quality of processed pepper products due to new information on how different parameters influence these losses (ripening stage of peppers, medium/solvent used for preparation, or storage, applied temperatures, time, mass to volume ratio). Essential elements are better preserved during the processing of intermediate breaker and mature red pepper compared to green mature fruits. Better retention of essential elements in the breaker and mature red pepper (that are mostly used in industrial processing) can be achieved by reducing the contact time with water, as well as mass to volume ratio. Leaching of toxic elements Al, Hg, and As can be improved with an acetic acid solution.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design
DO  - 10.1111/jfpp.16493
ER  - 

@article{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Pećinar, Ilinka and Antić, Mališa and Đurđić, Slađana and Onjia, Antonije",
year = "2022",
abstract = "The influence of extraction parameters on the ultrasonically assisted extraction (UAE) of K, Na, Ca, Mg, Zn, Cu, Fe, Mn, Cr, Se, Mo, Li, Al, B, Pb, Hg, Cd, As, and Ni was studied to determine the conditions when a minimum of essential and maximum of toxic elements is leached from peppers, depending on its ripening stage. The effect of process variables was investigated by using Box–Behnken design. Each essential element had a different optimal condition for minimal leaching, while the toxic elements were predominantly extracted with acetic acid solution as extractant. The highest correlation between extraction conditions and concentration of extracted elements was found for aqueous extracts of mature green pepper. The concentration of acetic acid highly influenced the leaching of elements and a strong correlation between the concentration of Al, B, Fe, and Mn, and the UAE experimental conditions were observed. Practical applications: This study investigates the leaching of minerals and heavy metals present in vegetables to the most commonly used media (water and acetic acid) during processing and canning. The data from this study may be useful for improving the quality of processed pepper products due to new information on how different parameters influence these losses (ripening stage of peppers, medium/solvent used for preparation, or storage, applied temperatures, time, mass to volume ratio). Essential elements are better preserved during the processing of intermediate breaker and mature red pepper compared to green mature fruits. Better retention of essential elements in the breaker and mature red pepper (that are mostly used in industrial processing) can be achieved by reducing the contact time with water, as well as mass to volume ratio. Leaching of toxic elements Al, Hg, and As can be improved with an acetic acid solution.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design",
doi = "10.1111/jfpp.16493"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Pećinar, I., Antić, M., Đurđić, S.,& Onjia, A.. (2022). Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design. in Journal of Food Processing and Preservation
John Wiley and Sons Inc..
https://doi.org/10.1111/jfpp.16493

Lučić M, Sredović Ignjatović I, Lević S, Pećinar I, Antić M, Đurđić S, Onjia A. Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design. in Journal of Food Processing and Preservation. 2022;.
doi:10.1111/jfpp.16493 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Pećinar, Ilinka, Antić, Mališa, Đurđić, Slađana, Onjia, Antonije, "Ultrasound-assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design" in Journal of Food Processing and Preservation (2022),
https://doi.org/10.1111/jfpp.16493 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Sredović Ignjatović, Ivana
AU  - Radulović, Ana
AU  - Nastaj, Maciej
AU  - Sołowiej, Bartosz G.
AU  - Tomašević, Igor
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6008
AB  - Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
PB  - MDPI
T2  - Foods
T1  - Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
IS  - 3
SP  - 374
VL  - 11
DO  - 10.3390/foods11030374
ER  - 

@article{
author = "Miočinović, Jelena and Miloradović, Zorana and Radovanović, Mira and Sredović Ignjatović, Ivana and Radulović, Ana and Nastaj, Maciej and Sołowiej, Bartosz G. and Tomašević, Igor",
year = "2022",
abstract = "Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.",
publisher = "MDPI",
journal = "Foods",
title = "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese",
number = "3",
pages = "374",
volume = "11",
doi = "10.3390/foods11030374"
}

Miočinović, J., Miloradović, Z., Radovanović, M., Sredović Ignjatović, I., Radulović, A., Nastaj, M., Sołowiej, B. G.,& Tomašević, I.. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods
MDPI., 11(3), 374.
https://doi.org/10.3390/foods11030374

Miočinović J, Miloradović Z, Radovanović M, Sredović Ignjatović I, Radulović A, Nastaj M, Sołowiej BG, Tomašević I. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. in Foods. 2022;11(3):374.
doi:10.3390/foods11030374 .

Miočinović, Jelena, Miloradović, Zorana, Radovanović, Mira, Sredović Ignjatović, Ivana, Radulović, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomašević, Igor, "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese" in Foods, 11, no. 3 (2022):374,
https://doi.org/10.3390/foods11030374 . .

TY  - JOUR
AU  - Šorgić, Saša
AU  - Sredović Ignjatović, Ivana
AU  - Antić, Mališa
AU  - Šaćirović, Sabina
AU  - Pezo, Lato
AU  - Cejić, Vladimir
AU  - Ðurović, Saša
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6014
AB  - One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: R2 > 0.995; LOD (0.2-1.0 mg/L); CV (2.7-6.3%), and recovery (92-106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.
PB  - MDPI
T2  - Fermentation
T1  - Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds
IS  - 2
SP  - 38
VL  - 8
DO  - 10.3390/fermentation8020038
ER  - 

@article{
author = "Šorgić, Saša and Sredović Ignjatović, Ivana and Antić, Mališa and Šaćirović, Sabina and Pezo, Lato and Cejić, Vladimir and Ðurović, Saša",
year = "2022",
abstract = "One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: R2 > 0.995; LOD (0.2-1.0 mg/L); CV (2.7-6.3%), and recovery (92-106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.",
publisher = "MDPI",
journal = "Fermentation",
title = "Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds",
number = "2",
pages = "38",
volume = "8",
doi = "10.3390/fermentation8020038"
}

Šorgić, S., Sredović Ignjatović, I., Antić, M., Šaćirović, S., Pezo, L., Cejić, V.,& Ðurović, S.. (2022). Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds. in Fermentation
MDPI., 8(2), 38.
https://doi.org/10.3390/fermentation8020038

Šorgić S, Sredović Ignjatović I, Antić M, Šaćirović S, Pezo L, Cejić V, Ðurović S. Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds. in Fermentation. 2022;8(2):38.
doi:10.3390/fermentation8020038 .

Šorgić, Saša, Sredović Ignjatović, Ivana, Antić, Mališa, Šaćirović, Sabina, Pezo, Lato, Cejić, Vladimir, Ðurović, Saša, "Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds" in Fermentation, 8, no. 2 (2022):38,
https://doi.org/10.3390/fermentation8020038 . .

TY  - JOUR
AU  - Ilić, Marija
AU  - Haegel, Franz-Hubert
AU  - Lolić, Aleksandar
AU  - Nedić, Zoran
AU  - Tosti, Tomislav
AU  - Ignjatović, Ivana Sredović
AU  - Linden, Andreas
AU  - Jablonowski, Nicolai D.
AU  - Hartmann, Heinrich
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6225
AB  - The knowledge of the structural and chemical properties of biochars is decisive for their application as technical products. For this reason, methods for the characterization of biochars that are generally applicable and allow quality control are highly desired. Several methods that have shown potential in other studies were used to investigate two activated carbons and seven biochars from different processes and feedstock. The chars were chosen to cover a wide range of chemical composition and structural properties as a hardness test for the analytical methods used in this study. Specific problems connected with the pretreatment of samples and drawbacks of some methods for some types of chars could be identified in an integrated consideration of the results from different methods. None of the spectroscopic methods was found to be suitable for the quality control of all types of chars. The most valuable results were obtained by chemical analysis that, however, required the complete determination of the main elements, including that of oxygen, and of inorganic components for adequate results. The combination of X-ray photoelectron spectroscopy (XPS) and FT-IR spectroscopy allows a rough characterization of surface functional groups, but cannot discriminate aliphatic and aromatic OH groups. FT-IR might be a suitable method for the quality control of biochars made at lower temperature. The results of Raman spectroscopy did not well correlate with the amount of sp2 hybridized carbon determined by XPS. A better correlation of XPS data was found with the electrical polarization determined by the method of spectral induced polarization that was used for the first time in conjunction with extensive analytical characterization. © 2022 Ilić et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
T2  - PLoS ONE
T2  - PLoS ONE
T1  - Surface functional groups and degree of carbonization of selected chars from different processes and feedstock
IS  - 11 November
VL  - 17
DO  - 10.1371/journal.pone.0277365
ER  - 

@article{
author = "Ilić, Marija and Haegel, Franz-Hubert and Lolić, Aleksandar and Nedić, Zoran and Tosti, Tomislav and Ignjatović, Ivana Sredović and Linden, Andreas and Jablonowski, Nicolai D. and Hartmann, Heinrich",
year = "2022",
abstract = "The knowledge of the structural and chemical properties of biochars is decisive for their application as technical products. For this reason, methods for the characterization of biochars that are generally applicable and allow quality control are highly desired. Several methods that have shown potential in other studies were used to investigate two activated carbons and seven biochars from different processes and feedstock. The chars were chosen to cover a wide range of chemical composition and structural properties as a hardness test for the analytical methods used in this study. Specific problems connected with the pretreatment of samples and drawbacks of some methods for some types of chars could be identified in an integrated consideration of the results from different methods. None of the spectroscopic methods was found to be suitable for the quality control of all types of chars. The most valuable results were obtained by chemical analysis that, however, required the complete determination of the main elements, including that of oxygen, and of inorganic components for adequate results. The combination of X-ray photoelectron spectroscopy (XPS) and FT-IR spectroscopy allows a rough characterization of surface functional groups, but cannot discriminate aliphatic and aromatic OH groups. FT-IR might be a suitable method for the quality control of biochars made at lower temperature. The results of Raman spectroscopy did not well correlate with the amount of sp2 hybridized carbon determined by XPS. A better correlation of XPS data was found with the electrical polarization determined by the method of spectral induced polarization that was used for the first time in conjunction with extensive analytical characterization. © 2022 Ilić et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.",
journal = "PLoS ONE, PLoS ONE",
title = "Surface functional groups and degree of carbonization of selected chars from different processes and feedstock",
number = "11 November",
volume = "17",
doi = "10.1371/journal.pone.0277365"
}

Ilić, M., Haegel, F., Lolić, A., Nedić, Z., Tosti, T., Ignjatović, I. S., Linden, A., Jablonowski, N. D.,& Hartmann, H.. (2022). Surface functional groups and degree of carbonization of selected chars from different processes and feedstock. in PLoS ONE, 17(11 November).
https://doi.org/10.1371/journal.pone.0277365

Ilić M, Haegel F, Lolić A, Nedić Z, Tosti T, Ignjatović IS, Linden A, Jablonowski ND, Hartmann H. Surface functional groups and degree of carbonization of selected chars from different processes and feedstock. in PLoS ONE. 2022;17(11 November).
doi:10.1371/journal.pone.0277365 .

Ilić, Marija, Haegel, Franz-Hubert, Lolić, Aleksandar, Nedić, Zoran, Tosti, Tomislav, Ignjatović, Ivana Sredović, Linden, Andreas, Jablonowski, Nicolai D., Hartmann, Heinrich, "Surface functional groups and degree of carbonization of selected chars from different processes and feedstock" in PLoS ONE, 17, no. 11 November (2022),
https://doi.org/10.1371/journal.pone.0277365 . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milinčić, Danijel
AU  - Žilić, Slađana
AU  - Ignjatović-Sredović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5909
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milinčić, Danijel and Žilić, Slađana and Ignjatović-Sredović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2021",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capac-ity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight pep-tides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milinčić, D., Žilić, S., Ignjatović-Sredović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2021). [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo
Hrvatska Mljekarska Udruga., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milinčić D, Žilić S, Ignjatović-Sredović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. [The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]. in Mljekarstvo. 2021;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milinčić, Danijel, Žilić, Slađana, Ignjatović-Sredović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]" in Mljekarstvo, 70, no. 4 (2021):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .

TY  - JOUR
AU  - Todorović, Žaklina N.
AU  - Radulović, Jelena M.
AU  - Sredović Ignjatović, Ivana D.
AU  - Ignjatović, Ljubiša M.
AU  - Onjia, Antonije E.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5924
AB  - Seventeen water-soluble substances (of sodium, ammonium, potassium, magnesium, calcium, formate, methanesulfonate, glyoxylate, chloride, nitrite, nitrate, glutarate, succinate, malate, malonate, sulfate and oxalate) in 94 samples of particle matter in the ambient air, collected over ten months, in a suburb of Belgrade (Serbia), were determined by ion chromatography. To apportion the sources of the air pollution, the log-transformed data were processed by applying multivariate techniques. Principal component and factor analysis identified three main factors controlling the data variability: stationary combustion processes with the highest loadings of oxalate, malonate and malate; landfill emission and secondary inorganic aerosol characterized by high levels of ammonium, nitrate and sulfate; a contribution of mineral dust composed of magnesium, calcium and chloride. The hierarchical cluster analysis pointed out a differentiation of the samples into five groups belonging to different variables inputs. For the classification of ambient air samples using nine selected ions, the recognition ability of linear discriminant analysis, k-nearest neighbors, and soft independent modeling of class analogy were 87.0, 94.6, and 97.8 %, respectively. Time-series analysis showed that the traffic emission is more pronounced in winter in contrast to the mineral dust influence, while the effect of waste combustion exhibits no trend.
PB  - Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Ambient air particles: The use of ion chromatography and multivariate techniques in the analysis of water-soluble substances
EP  - 766
IS  - 7-8
SP  - 753
VL  - 86
DO  - 10.2298/JSC200826077T
ER  - 

@article{
author = "Todorović, Žaklina N. and Radulović, Jelena M. and Sredović Ignjatović, Ivana D. and Ignjatović, Ljubiša M. and Onjia, Antonije E.",
year = "2021",
abstract = "Seventeen water-soluble substances (of sodium, ammonium, potassium, magnesium, calcium, formate, methanesulfonate, glyoxylate, chloride, nitrite, nitrate, glutarate, succinate, malate, malonate, sulfate and oxalate) in 94 samples of particle matter in the ambient air, collected over ten months, in a suburb of Belgrade (Serbia), were determined by ion chromatography. To apportion the sources of the air pollution, the log-transformed data were processed by applying multivariate techniques. Principal component and factor analysis identified three main factors controlling the data variability: stationary combustion processes with the highest loadings of oxalate, malonate and malate; landfill emission and secondary inorganic aerosol characterized by high levels of ammonium, nitrate and sulfate; a contribution of mineral dust composed of magnesium, calcium and chloride. The hierarchical cluster analysis pointed out a differentiation of the samples into five groups belonging to different variables inputs. For the classification of ambient air samples using nine selected ions, the recognition ability of linear discriminant analysis, k-nearest neighbors, and soft independent modeling of class analogy were 87.0, 94.6, and 97.8 %, respectively. Time-series analysis showed that the traffic emission is more pronounced in winter in contrast to the mineral dust influence, while the effect of waste combustion exhibits no trend.",
publisher = "Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Ambient air particles: The use of ion chromatography and multivariate techniques in the analysis of water-soluble substances",
pages = "766-753",
number = "7-8",
volume = "86",
doi = "10.2298/JSC200826077T"
}

Todorović, Ž. N., Radulović, J. M., Sredović Ignjatović, I. D., Ignjatović, L. M.,& Onjia, A. E.. (2021). Ambient air particles: The use of ion chromatography and multivariate techniques in the analysis of water-soluble substances. in Journal of the Serbian Chemical Society
Serbian Chemical Society., 86(7-8), 753-766.
https://doi.org/10.2298/JSC200826077T

Todorović ŽN, Radulović JM, Sredović Ignjatović ID, Ignjatović LM, Onjia AE. Ambient air particles: The use of ion chromatography and multivariate techniques in the analysis of water-soluble substances. in Journal of the Serbian Chemical Society. 2021;86(7-8):753-766.
doi:10.2298/JSC200826077T .

Todorović, Žaklina N., Radulović, Jelena M., Sredović Ignjatović, Ivana D., Ignjatović, Ljubiša M., Onjia, Antonije E., "Ambient air particles: The use of ion chromatography and multivariate techniques in the analysis of water-soluble substances" in Journal of the Serbian Chemical Society, 86, no. 7-8 (2021):753-766,
https://doi.org/10.2298/JSC200826077T . .

TY  - JOUR
AU  - Vučić, Tanja
AU  - Milincić, Danijel D.
AU  - Žilić, Sladjana
AU  - Sredović-Ignjatović, Ivana
AU  - Sarić, Zlatan
AU  - Ećim-Djurić, Olivera
AU  - Kostić, Aleksandar
AU  - Barać, Miroljub
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5313
AB  - The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses
EP  - 265
IS  - 4
SP  - 253
VL  - 70
DO  - 10.15567/mljekarstvo.2020.0403
ER  - 

@article{
author = "Vučić, Tanja and Milincić, Danijel D. and Žilić, Sladjana and Sredović-Ignjatović, Ivana and Sarić, Zlatan and Ećim-Djurić, Olivera and Kostić, Aleksandar and Barać, Miroljub",
year = "2020",
abstract = "The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow's and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P lt 0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 7129 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow's cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses",
pages = "265-253",
number = "4",
volume = "70",
doi = "10.15567/mljekarstvo.2020.0403"
}

Vučić, T., Milincić, D. D., Žilić, S., Sredović-Ignjatović, I., Sarić, Z., Ećim-Djurić, O., Kostić, A.,& Barać, M.. (2020). The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo
Croatian Dairy Union, Zagreb., 70(4), 253-265.
https://doi.org/10.15567/mljekarstvo.2020.0403

Vučić T, Milincić DD, Žilić S, Sredović-Ignjatović I, Sarić Z, Ećim-Djurić O, Kostić A, Barać M. The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses. in Mljekarstvo. 2020;70(4):253-265.
doi:10.15567/mljekarstvo.2020.0403 .

Vučić, Tanja, Milincić, Danijel D., Žilić, Sladjana, Sredović-Ignjatović, Ivana, Sarić, Zlatan, Ećim-Djurić, Olivera, Kostić, Aleksandar, Barać, Miroljub, "The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses" in Mljekarstvo, 70, no. 4 (2020):253-265,
https://doi.org/10.15567/mljekarstvo.2020.0403 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Sladjana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović-Ignjatović, Ivana
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5023
AB  - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
IS  - 3
VL  - 8
DO  - 10.3390/foods8030094
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Sladjana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović-Ignjatović, Ivana and Milincić, Danijel D.",
year = "2019",
abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses",
number = "3",
volume = "8",
doi = "10.3390/foods8030094"
}

Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović-Ignjatović, I.,& Milincić, D. D.. (2019). The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods
MDPI, BASEL., 8(3).
https://doi.org/10.3390/foods8030094

Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović-Ignjatović I, Milincić DD. The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses. in Foods. 2019;8(3).
doi:10.3390/foods8030094 .

Barać, Miroljub, Vučić, Tanja, Žilić, Sladjana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović-Ignjatović, Ivana, Milincić, Danijel D., "The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses" in Foods, 8, no. 3 (2019),
https://doi.org/10.3390/foods8030094 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Sladjana
AU  - Smiljanić, Milenko
AU  - Sredović-Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milincić, Danijel D.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5057
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
IS  - 4
VL  - 8
DO  - 10.3390/foods8040128
ER  - 

@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Sladjana and Smiljanić, Milenko and Sredović-Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milincić, Danijel D.",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin at a low temperature (4 degrees C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow's milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat's milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow's milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
number = "4",
volume = "8",
doi = "10.3390/foods8040128"
}

Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović-Ignjatović, I., Vučić, T., Kostić, A.,& Milincić, D. D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
MDPI, BASEL., 8(4).
https://doi.org/10.3390/foods8040128

Barać M, Pešić M, Žilić S, Smiljanić M, Sredović-Ignjatović I, Vučić T, Kostić A, Milincić DD. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4).
doi:10.3390/foods8040128 .

Barać, Miroljub, Pešić, Mirjana, Žilić, Sladjana, Smiljanić, Milenko, Sredović-Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milincić, Danijel D., "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019),
https://doi.org/10.3390/foods8040128 . .

TY  - JOUR
AU  - Babincev, Ljiljana M.
AU  - Sredović-Ignjatović, Ivana
AU  - Stević, Dragan M.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4546
AB  - In this paper the determination of lead, cadmium and zinc in soil and biomass was performed using potentiometric stripping analysis (PSA). In order to establish the optimal experimental conditions for PSA of Pb, Cd and Zn, the influence of pH value, time of metals extraction, stirring rate of the solution and the thickness of the mercury layer, as the working electrode, was investigated. The influence of mentioned parameters was tested for individual and simultaneous metals determination. The achieved limits of determination of single ions were for: lead 22.5 μg dm-3, cadmium 16.2 μg dm-3 and zinc 18.8 μg dm-3. The obtained results deviated from the expected for 1.1%, 1.9% and 1.8%, for lead, cadmium and zinc, respectively. For simultaneous determination, the method is tested using the ions contents as follows: 45.0 μg dm-3 for lead, 32.5 μg dm-3 for cadmium and 37.5 μg dm-3 for zinc. The relative errors for simultaneous determination were: 4.6% for lead, 1.9% for cadmium and 1.9% for zinc. For the established optimal conditions, except for lead, deviations did not exceed ±2%. It is shown that potentiometric stripping analysis is usable for individual and simultaneous determination of lead, cadmium and zinc in soil and biomass.
AB  - U ovom radu je opisana primena potenciometrijske striping analize (PSA) za određivanje olova, kadmijuma i cinka u uzorcima zemljišta i biomase. U cilju utvrđivanja optimalnih eksperimentalnih uslova ispitivan je uticaj pH vrednosti rastvora, vremena izdvajanja metala iz rastvora, brzine mešanja rastvora i debljine filma žive, kao radne elektrode. Uticaj ovih parametara je ispitan za pojedinačno i istovremeno određivanje analiziranih metala. Postignute granice kvantifikacije pojedinačnih određivanja su za: olovo 22.5 μg dm-3, kadmijum 16.2 μg dm-3 i cink 18.8 μg dm-3. Dobiveni rezultati odstupaju od očekivanih vrednosti 1.1%, 1.9% i 1.8%, za olovo, kadmijum i cink, respektivno. Pri istovremenom određivanju sva tri ispitivana jona, metoda je testirana pri sledećim koncentracijama: 45.0 μg dm-3 za olovo, 32.5 μg dm-3 za kadmijum i 37.5 μg dm-3 za cink. Relativne greške simultanog određivanja su bile: 4.6% za olovo, 1.9% za kadmijum i 1.9% za cink. Obzirom da greške određivanja ne prelaze ±2%, osim za olovo, dobijeni rezultati ukazuju da se PSA može primeniti i za istovremeno određivanje sadržaja olova, kadmijuma i cinka u zemljištu i biomasi.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Determination of heavy metals in soil and biomass by the application of potentiometric stripping analysis
T1  - Određivanje teških metala u zemljištu i biomasi primenom potenciometrijske striping analize
EP  - 242
IS  - 2
SP  - 235
VL  - 58
DO  - 10.5937/ZasMat1702235B
ER  - 

@article{
author = "Babincev, Ljiljana M. and Sredović-Ignjatović, Ivana and Stević, Dragan M.",
year = "2017",
abstract = "In this paper the determination of lead, cadmium and zinc in soil and biomass was performed using potentiometric stripping analysis (PSA). In order to establish the optimal experimental conditions for PSA of Pb, Cd and Zn, the influence of pH value, time of metals extraction, stirring rate of the solution and the thickness of the mercury layer, as the working electrode, was investigated. The influence of mentioned parameters was tested for individual and simultaneous metals determination. The achieved limits of determination of single ions were for: lead 22.5 μg dm-3, cadmium 16.2 μg dm-3 and zinc 18.8 μg dm-3. The obtained results deviated from the expected for 1.1%, 1.9% and 1.8%, for lead, cadmium and zinc, respectively. For simultaneous determination, the method is tested using the ions contents as follows: 45.0 μg dm-3 for lead, 32.5 μg dm-3 for cadmium and 37.5 μg dm-3 for zinc. The relative errors for simultaneous determination were: 4.6% for lead, 1.9% for cadmium and 1.9% for zinc. For the established optimal conditions, except for lead, deviations did not exceed ±2%. It is shown that potentiometric stripping analysis is usable for individual and simultaneous determination of lead, cadmium and zinc in soil and biomass., U ovom radu je opisana primena potenciometrijske striping analize (PSA) za određivanje olova, kadmijuma i cinka u uzorcima zemljišta i biomase. U cilju utvrđivanja optimalnih eksperimentalnih uslova ispitivan je uticaj pH vrednosti rastvora, vremena izdvajanja metala iz rastvora, brzine mešanja rastvora i debljine filma žive, kao radne elektrode. Uticaj ovih parametara je ispitan za pojedinačno i istovremeno određivanje analiziranih metala. Postignute granice kvantifikacije pojedinačnih određivanja su za: olovo 22.5 μg dm-3, kadmijum 16.2 μg dm-3 i cink 18.8 μg dm-3. Dobiveni rezultati odstupaju od očekivanih vrednosti 1.1%, 1.9% i 1.8%, za olovo, kadmijum i cink, respektivno. Pri istovremenom određivanju sva tri ispitivana jona, metoda je testirana pri sledećim koncentracijama: 45.0 μg dm-3 za olovo, 32.5 μg dm-3 za kadmijum i 37.5 μg dm-3 za cink. Relativne greške simultanog određivanja su bile: 4.6% za olovo, 1.9% za kadmijum i 1.9% za cink. Obzirom da greške određivanja ne prelaze ±2%, osim za olovo, dobijeni rezultati ukazuju da se PSA može primeniti i za istovremeno određivanje sadržaja olova, kadmijuma i cinka u zemljištu i biomasi.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Determination of heavy metals in soil and biomass by the application of potentiometric stripping analysis, Određivanje teških metala u zemljištu i biomasi primenom potenciometrijske striping analize",
pages = "242-235",
number = "2",
volume = "58",
doi = "10.5937/ZasMat1702235B"
}

Babincev, L. M., Sredović-Ignjatović, I.,& Stević, D. M.. (2017). Determination of heavy metals in soil and biomass by the application of potentiometric stripping analysis. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 58(2), 235-242.
https://doi.org/10.5937/ZasMat1702235B

Babincev LM, Sredović-Ignjatović I, Stević DM. Determination of heavy metals in soil and biomass by the application of potentiometric stripping analysis. in Zaštita materijala. 2017;58(2):235-242.
doi:10.5937/ZasMat1702235B .

Babincev, Ljiljana M., Sredović-Ignjatović, Ivana, Stević, Dragan M., "Determination of heavy metals in soil and biomass by the application of potentiometric stripping analysis" in Zaštita materijala, 58, no. 2 (2017):235-242,
https://doi.org/10.5937/ZasMat1702235B . .

TY  - JOUR
AU  - Savić-Bisercić, Marjetka
AU  - Pezo, Lato
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Savić, Andrija
AU  - Jovanović, Uroš D.
AU  - Andrić, Velibor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4030
AB  - Two mechanical extraction techniques were used for the extraction of environmentaly interesting components of coal fly ash: shaking, during which the extraction process lasted from 6 up to 24 h, and sonication that lasted from 15 up to 60 min, using water as extractant. The concentration of anions in fly ash extracts was determined by ion chromatography, while atomic absorption spectrometry was used for determination of: As, Pb, Cd, Ni, Cr, Zn, Cu, Fe, Mn and Al. The ultrasonication yielded slightly higher amounts of extracted anions as well as Pb, Al, Mn and Fe cations, while shaking-assisted extraction was more efficient for the Cr, As, Zn and Ni ions. The changes in pH value, particle size distribution within colloid solution, zeta potential and conductivity during ultrasound-assisted extraction were measured in order to explain changes that occur on the surface of fly ash particles contacting water and different processes (adsorption, ion exchange and flocculation) that develop under natural conditions. Principal Component Analysis was used for assessing the effect of observed process parameters. It is essential to evaluate quantity of these elements leachable from coal fly ash into the surface waters in natural conditions in order to prevent contamination of the environment.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash
EP  - 827
IS  - 7
SP  - 813
VL  - 81
DO  - 10.2298/JSC151222027B
ER  - 

@article{
author = "Savić-Bisercić, Marjetka and Pezo, Lato and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Savić, Andrija and Jovanović, Uroš D. and Andrić, Velibor",
year = "2016",
abstract = "Two mechanical extraction techniques were used for the extraction of environmentaly interesting components of coal fly ash: shaking, during which the extraction process lasted from 6 up to 24 h, and sonication that lasted from 15 up to 60 min, using water as extractant. The concentration of anions in fly ash extracts was determined by ion chromatography, while atomic absorption spectrometry was used for determination of: As, Pb, Cd, Ni, Cr, Zn, Cu, Fe, Mn and Al. The ultrasonication yielded slightly higher amounts of extracted anions as well as Pb, Al, Mn and Fe cations, while shaking-assisted extraction was more efficient for the Cr, As, Zn and Ni ions. The changes in pH value, particle size distribution within colloid solution, zeta potential and conductivity during ultrasound-assisted extraction were measured in order to explain changes that occur on the surface of fly ash particles contacting water and different processes (adsorption, ion exchange and flocculation) that develop under natural conditions. Principal Component Analysis was used for assessing the effect of observed process parameters. It is essential to evaluate quantity of these elements leachable from coal fly ash into the surface waters in natural conditions in order to prevent contamination of the environment.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash",
pages = "827-813",
number = "7",
volume = "81",
doi = "10.2298/JSC151222027B"
}

Savić-Bisercić, M., Pezo, L., Sredović-Ignjatović, I., Ignjatović, L. M., Savić, A., Jovanović, U. D.,& Andrić, V.. (2016). Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 81(7), 813-827.
https://doi.org/10.2298/JSC151222027B

Savić-Bisercić M, Pezo L, Sredović-Ignjatović I, Ignjatović LM, Savić A, Jovanović UD, Andrić V. Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2016;81(7):813-827.
doi:10.2298/JSC151222027B .

Savić-Bisercić, Marjetka, Pezo, Lato, Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Savić, Andrija, Jovanović, Uroš D., Andrić, Velibor, "Ultrasound and shacking-assisted water-leaching of anions and cations from fly ash" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 81, no. 7 (2016):813-827,
https://doi.org/10.2298/JSC151222027B . .

TY  - JOUR
AU  - Tasić, Aleksandra M.
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Duranović, Danijel
AU  - Antić, Mališa
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4046
AB  - Three different techniques were applied for the aqueous extraction of anions from coal and fly ash: rotary mixer-and ultrasonic-assisted extraction with different duration time, and microwave-assisted extraction at different temperatures. Validation showed that the ion-chromatographic method was suitable for the analysis of anions in coal and fly ash extracts. The variations in the amounts of anions using different extraction times during rotary-assisted extraction were minimal for all investigated anions. The efficiency of ultrasound-assisted extraction of anions from coal depended on the sonication time and was highest at 30 min. The ultrasound-assisted extraction was less efficient for the extraction of anions from fly ash than rotary-assisted extraction. Increase of temperature in the microwave-assisted extraction had a positive effect on the amounts of all anions extracted from coal and sulphate from fly ash, while the amounts of fluoride and chloride in fly ash extracts decreased. The microwave-assisted extraction of coal at 150 degrees C was compared with standard ASTM methods, and results were in good agreement only for chloride. Changes in the pH value and conductivity during ultrasound-assisted extraction were measured in order to explain changes on the surface of coal particles in contact with water and different processes that occur under environmental conditions.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Aqueous extraction of anions from coal and fly ash followed by ion-chromatographic determination
EP  - 1453
IS  - 12
SP  - 1441
VL  - 81
DO  - 10.2298/JSC160223086T
ER  - 

@article{
author = "Tasić, Aleksandra M. and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Duranović, Danijel and Antić, Mališa",
year = "2016",
abstract = "Three different techniques were applied for the aqueous extraction of anions from coal and fly ash: rotary mixer-and ultrasonic-assisted extraction with different duration time, and microwave-assisted extraction at different temperatures. Validation showed that the ion-chromatographic method was suitable for the analysis of anions in coal and fly ash extracts. The variations in the amounts of anions using different extraction times during rotary-assisted extraction were minimal for all investigated anions. The efficiency of ultrasound-assisted extraction of anions from coal depended on the sonication time and was highest at 30 min. The ultrasound-assisted extraction was less efficient for the extraction of anions from fly ash than rotary-assisted extraction. Increase of temperature in the microwave-assisted extraction had a positive effect on the amounts of all anions extracted from coal and sulphate from fly ash, while the amounts of fluoride and chloride in fly ash extracts decreased. The microwave-assisted extraction of coal at 150 degrees C was compared with standard ASTM methods, and results were in good agreement only for chloride. Changes in the pH value and conductivity during ultrasound-assisted extraction were measured in order to explain changes on the surface of coal particles in contact with water and different processes that occur under environmental conditions.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Aqueous extraction of anions from coal and fly ash followed by ion-chromatographic determination",
pages = "1453-1441",
number = "12",
volume = "81",
doi = "10.2298/JSC160223086T"
}

Tasić, A. M., Sredović-Ignjatović, I., Ignjatović, L. M., Duranović, D.,& Antić, M.. (2016). Aqueous extraction of anions from coal and fly ash followed by ion-chromatographic determination. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 81(12), 1441-1453.
https://doi.org/10.2298/JSC160223086T

Tasić AM, Sredović-Ignjatović I, Ignjatović LM, Duranović D, Antić M. Aqueous extraction of anions from coal and fly ash followed by ion-chromatographic determination. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2016;81(12):1441-1453.
doi:10.2298/JSC160223086T .

Tasić, Aleksandra M., Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Duranović, Danijel, Antić, Mališa, "Aqueous extraction of anions from coal and fly ash followed by ion-chromatographic determination" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 81, no. 12 (2016):1441-1453,
https://doi.org/10.2298/JSC160223086T . .

TY  - JOUR
AU  - Tasić, Aleksandra M.
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Ilić, Marija A.
AU  - Antić, Mališa
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4047
AB  - The aim of this paper is to simulate leaching of metals from fly ash in different environmental conditions using ultrasound and microwave-assisted extraction techniques. Single-agent extraction and sequential extraction procedures were used to determine the levels of different metals leaching. The concentration of metals (Al, Fe, Mn, Cd, Co, Cr, Ni, Pb, Cu, As and Be) in fly ash extracts were measured by inductively coupled plasma-atomic emission spectrometry. Single-agent extractions of metals were conducted at sonication times of 10, 20, 30, 40 and 50 min. Single-agent extraction with deionized water was also performed by exposing samples to microwave radiation at temperature of 50 degrees C. The sequential extraction was conducted according to the BCR procedure which was modified and applied to study the partitioning of metals in coal fly ash. The microwave-assisted sequential extraction was performed at different extraction temperatures: 50, 100 and 150 degrees C. The partitioning of metals between the individual fractions was investigated and discussed. The efficiency of the extraction process for each step was examined. In addition, the results of the microwave-assisted sequential extraction are compared to the results obtained by standard ASTM method. The mobility of most elements contained in the fly ash is markedly pH sensitive.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Comparison of sequential and single extraction in order to estimate the environmental impact of metals from fly ash
EP  - 1096
IS  - 9
SP  - 1081
VL  - 81
DO  - 10.2298/JSC160307038T
ER  - 

@article{
author = "Tasić, Aleksandra M. and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Ilić, Marija A. and Antić, Mališa",
year = "2016",
abstract = "The aim of this paper is to simulate leaching of metals from fly ash in different environmental conditions using ultrasound and microwave-assisted extraction techniques. Single-agent extraction and sequential extraction procedures were used to determine the levels of different metals leaching. The concentration of metals (Al, Fe, Mn, Cd, Co, Cr, Ni, Pb, Cu, As and Be) in fly ash extracts were measured by inductively coupled plasma-atomic emission spectrometry. Single-agent extractions of metals were conducted at sonication times of 10, 20, 30, 40 and 50 min. Single-agent extraction with deionized water was also performed by exposing samples to microwave radiation at temperature of 50 degrees C. The sequential extraction was conducted according to the BCR procedure which was modified and applied to study the partitioning of metals in coal fly ash. The microwave-assisted sequential extraction was performed at different extraction temperatures: 50, 100 and 150 degrees C. The partitioning of metals between the individual fractions was investigated and discussed. The efficiency of the extraction process for each step was examined. In addition, the results of the microwave-assisted sequential extraction are compared to the results obtained by standard ASTM method. The mobility of most elements contained in the fly ash is markedly pH sensitive.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Comparison of sequential and single extraction in order to estimate the environmental impact of metals from fly ash",
pages = "1096-1081",
number = "9",
volume = "81",
doi = "10.2298/JSC160307038T"
}

Tasić, A. M., Sredović-Ignjatović, I., Ignjatović, L. M., Ilić, M. A.,& Antić, M.. (2016). Comparison of sequential and single extraction in order to estimate the environmental impact of metals from fly ash. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 81(9), 1081-1096.
https://doi.org/10.2298/JSC160307038T

Tasić AM, Sredović-Ignjatović I, Ignjatović LM, Ilić MA, Antić M. Comparison of sequential and single extraction in order to estimate the environmental impact of metals from fly ash. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2016;81(9):1081-1096.
doi:10.2298/JSC160307038T .

Tasić, Aleksandra M., Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Ilić, Marija A., Antić, Mališa, "Comparison of sequential and single extraction in order to estimate the environmental impact of metals from fly ash" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 81, no. 9 (2016):1081-1096,
https://doi.org/10.2298/JSC160307038T . .

TY  - JOUR
AU  - Tasić, Aleksandra M.
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Andjelković, Ivan B.
AU  - Antić, Mališa
AU  - Rajaković, Ljubinka V.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4163
AB  - This paper presents the extraction of major and trace elements from a coal sample, in deionized water, by using three different extraction techniques. Rotary mixing and ultrasonic extraction were examined for different extraction times, while the microwave-assisted extraction was performed at different temperatures. Metal concentrations (Na, K, Ca, Mg, Al, Fe, Mn, Be, Cd, Co, Cr, Hg, As, Ni, Se, Sb and Pb) in solution were determined employing inductively coupled plasma atomic emission spectrometry; whereas the results obtained for Na, K, Ca and Mg were compared employing ion chromatography. Comparing the rotary-and ultrasonic-assisted extractions, it was shown that the former technique was more efficient for the determination of Fe, Na and Pb, whereas the latter one proved more efficient for the determination of Co and Cr ions. Microwave-assisted extraction was shown to be the most efficient method for all the tested elements in coal. In addition, sequential extraction of the elements was realized using microwave digestion. The results of the sequential extraction experiments indicated associations of investigated elements with a mineral phase and organic matrix. Sequential extraction provided information on possible leaching of As, Cd, Co, Cr, Ni, Pb, Fe and Mn under environmental conditions.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Investigation of different extraction procedures for the determination of major and trace elements in coal by ICP-AES and ion chromatography
EP  - 417
IS  - 4
SP  - 403
VL  - 81
DO  - 10.2298/JSC150429078T
ER  - 

@article{
author = "Tasić, Aleksandra M. and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Andjelković, Ivan B. and Antić, Mališa and Rajaković, Ljubinka V.",
year = "2016",
abstract = "This paper presents the extraction of major and trace elements from a coal sample, in deionized water, by using three different extraction techniques. Rotary mixing and ultrasonic extraction were examined for different extraction times, while the microwave-assisted extraction was performed at different temperatures. Metal concentrations (Na, K, Ca, Mg, Al, Fe, Mn, Be, Cd, Co, Cr, Hg, As, Ni, Se, Sb and Pb) in solution were determined employing inductively coupled plasma atomic emission spectrometry; whereas the results obtained for Na, K, Ca and Mg were compared employing ion chromatography. Comparing the rotary-and ultrasonic-assisted extractions, it was shown that the former technique was more efficient for the determination of Fe, Na and Pb, whereas the latter one proved more efficient for the determination of Co and Cr ions. Microwave-assisted extraction was shown to be the most efficient method for all the tested elements in coal. In addition, sequential extraction of the elements was realized using microwave digestion. The results of the sequential extraction experiments indicated associations of investigated elements with a mineral phase and organic matrix. Sequential extraction provided information on possible leaching of As, Cd, Co, Cr, Ni, Pb, Fe and Mn under environmental conditions.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Investigation of different extraction procedures for the determination of major and trace elements in coal by ICP-AES and ion chromatography",
pages = "417-403",
number = "4",
volume = "81",
doi = "10.2298/JSC150429078T"
}

Tasić, A. M., Sredović-Ignjatović, I., Ignjatović, L. M., Andjelković, I. B., Antić, M.,& Rajaković, L. V.. (2016). Investigation of different extraction procedures for the determination of major and trace elements in coal by ICP-AES and ion chromatography. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 81(4), 403-417.
https://doi.org/10.2298/JSC150429078T

Tasić AM, Sredović-Ignjatović I, Ignjatović LM, Andjelković IB, Antić M, Rajaković LV. Investigation of different extraction procedures for the determination of major and trace elements in coal by ICP-AES and ion chromatography. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2016;81(4):403-417.
doi:10.2298/JSC150429078T .

Tasić, Aleksandra M., Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Andjelković, Ivan B., Antić, Mališa, Rajaković, Ljubinka V., "Investigation of different extraction procedures for the determination of major and trace elements in coal by ICP-AES and ion chromatography" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 81, no. 4 (2016):403-417,
https://doi.org/10.2298/JSC150429078T . .

TY  - THES
AU  - Sredović-Ignjatović, Ivana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/39
AB  - Comprehensive analysis of the quality of solids, depending on the application, includes: technical analysis, elemental analysis, analysis of the macrocomponents and microcomponents. A special analytical task is the analysis of anions in a complex matrix of solid samples. In literature and in analytical practice there are a number of methods for the determination of halogens, from classic to contemporary (instrumental), which differ according to the principles of work, and according to criteria that characterize the analytical techniques of which accuracy and reproducibility should be allocated. The subject of the work of this doctoral thesis are halogen elements in coal. Halogen elements in coal are present in low concentrations, but the impact of these elements on the environment and human health is of particular importance. Research in this thesis are designed in the field of analysis of the halogen elements in coal, the results of pyrohydrolityc methods for the determination of halogens, as well as on the application of experimental design for the development of analytical methodologies. The aim of this doctoral thesis was to establish methodology and determine the conditions for simultaneous determination of fluorine, chlorine and bromine in coal. Within this dissertation statistical methods were applied for the plan and for conducting experiments, and techniques for processing and analysis of results. Applying fractional factorial design, the influence of six variables on coal combustion in oxygen bomb and absorption of gaseous compounds during combustion was investigated. The analyzed variables were oxygen pressure, catalysts, combustion aid, type of absorbent solution, reducing agent and bomb cooling time. The concentration of ions in the absorption solution was measured by ion-selective electrode (the fluoride-ion) and by ion chromatography. The results of fractional factorial design were analyzed using Pareto-graphics, graphics of main effects and interaction plots. It was found that with the addition of the catalyst and with the increase of pH value of the absorption solution the concentration of halide ions in the  absorption solution decreases. On the other hand, increase of oxygen pressure and the addition of combustion aid, increases the separation of halogens from the coal during combustion in an oxygen atmosphere. On the basis of preliminary studies, oxygen pressure and combustion aid were examined in more detail by using response surface methodology. Results of the optimization experiments were discussed using response surface plots, estimateted regression coefficients and analysis of variance. Since the optimum conditions for the determination of fluorine and chlorine differed, the group parameter - total halogens in coal (TCX) was defined. Total halogen in coal are expressed in terms of chlorine and it was chosen because it is the dominant halogen element in coal. The optimal parameters for the determination of halogens in coal were 0.5 g of coal samples, oxygen pressure of 2.5 MPa, 5 cm3 of H2O as the absorption solution, 5 cm3 of H2O2 as reducing reagent, 150 µL of mineral oil as the combustion aid, and a cooling interval of 15 minutes after combustion. Validation of proposed method was performed by determination of fluorine and chlorine in in-house prepared reference coal samples and in certified reference materials (BCR 460 and NIST 1632c). The relative standard deviation of determination of fluorine was less than 5.0%, and recovery was greater than 95%. The relative standard deviation of determination of chlorine was less than 6.0%, and recovery greater than 85%.The method was sensitive, with good reproducibility and accuracy. The proposed method was applied for determination of sulfur in coal. Validation of a method for determining the sulfur content is shown that the standard deviation of measurements was less than 6%, with a good reproducibility. The limit of detection (LOD) and limit of quantification (LOQ) is estimated for ion chromatography measurements and standard deviation of determining ions in the mixed standard solution of the lowest concentration. It has been found that the LOD and LOQ for fluorine were 0.4 mg / kg and 1.26 mg / kg; chlorine 0.84 mg / kg and 2.79 mg / kg; sulfur  2.2·10-5 % and 7.2·10-5 %. The proposed method was applied for the determination of fluorine, chlorine and sulfur in Kolubara and Kostolac coal samples.
AB  - Analiza kvaliteta ĉvrstih materijala, u zavisnosti od namene, obuhvata: tehniĉku analizu, elementarnu analizu, analizu makrokomponenata i mikrokomponenata. Poseban analitiĉki zadatak predstavlja analiza anjona u sloţenoj matrici ĉvrstog uzorka. U literaturi i analitiĉkoj praksi postoji veliki broj metoda za odreĊivanje halogenih elemenata, od klasiĉnih do savremenih (instrumentalnih), koje se razlikuju kako po principima rada, tako i po kriterijumima koji karakterišu analitiĉke tehnike, od kojih treba izdvojiti taĉnost i reproduktivnost. Predmet rada ove doktorske disertacije su halogeni elementi u uglju. Halogeni elementi u uglju su prisutni u niskim koncentracijama, ali je uticaj ovih elemenata na ţivotnu sredinu i zdravlje ljudi od posebnog znaĉaja. Istraţivanja u okviru ove disertacije obuhvataju analizu halogenih elemenata u uglju, rezultate istraţivanja pirohidrolitiĉke metode za odreĊivanje halogenih elemenata, kao i primenu eksperimentalnog dizajna za razvoj analitiĉkih metodologija. Cilj ove doktorske disertacije bio je da se utvrdi metodologija i odrede uslovi za istovremeno odreĊivanje fluora, hlora i broma u uglju. U okviru ove disertacije primenjene su statistiĉke metode za organizaciju i izvoĊenje eksperimenata, i tehnike za obradu i analizu dobijenih rezultata. Primenom frakcionisanog faktorijskog dizajna ispitan je uticaj šest promenljivih na sagorevanje uglja u kiseoniĉnoj bombi i apsorpciju gasovitih jedinjenja koja se tokom sagorevanja izdvajaju iz uglja. Ispitan je uticaj poĉetnog pritiska kiseonika, dodatak katalizatora i pomoćnog goriva na sagorevanje uglja, kao i tip apsorpcionog rastvora, dodatak redukcionog agensa i vreme hlaĊenja bombe nakon sagorevanja na apsorpciju gasovitih jedinjenja. Koncentracija jona u apsorpcionom rastvoru merena je potenciometrijski jon-selektivnom elektrodom (za fluorid-jon) i jonskom  hromatografijom. Rezultati frakcionisanog faktorijskog dizajna su analizirani pomoću Pareto-grafika, grafika glavnih efekata i dijagrama interakcije parametara. UtvrĊeno je da se dodatkom katalizatora i povećanjem pH vrednosti apsorpcionog rastvora smanjuje koncentracija halogenid-jona u apsorpcionom rastvoru. S druge strane, povećanjem poĉetnog pritiska kiseonika i dodatkom pomoćnog goriva, povećava se izdvajanje halogenih elemenata iz uglja tokom sagorevanja u atmosferi kiseonika. Na osnovu rezultata preliminarnih istraţivanja, pritisak kiseonika i zapremina pomoćnog goriva su detaljnije ispitani primenom metodologije odgovora površine. Rezultati optimizacionih eksperimenata razmatrani su analizom grafika odgovora površine, procene regresionih koeficijenata i analize varijansi. Pošto su se optimalni uslovi za odreĊivanje fluora i hlora razlikovali, definisan je grupni parametar - ukupni halogeni u uglju (engl.- total halogen in coal, TCX). Ukupni halogeni u uglju su izraţeni preko hlora, a hlor je izabran iz razloga što predstavlja dominantan halogeni element u uglju. Optimalni uslovi metode odreĊivanja ukupnih halogena u uglju sagorevanjem u kiseoniĉnoj bombi su: pritisak kiseonika od 2,5 MPa, zapremina pomoćnog goriva od 150 µL, apsorpcioni rastvor je voda uz dodatak 0,5 % rastvora vodonik-peroksida i hlaĊenje kiseoniĉne bombe u ledenom kupatilu 15 minuta nakon sagorevanja uglja. Masa uzorka je bila 0,5 g. Validacija predloţene metode za odreĊivanje fluora i hlora sagorevanjem u kiseoniĉnoj bombi uraĊena je analizom internih referentnih uzoraka uglja i sertifikovanih referentnih ugljeva (BCR 460 i NIST 1632c). Relativna standardna devijacija odreĊivanja fluora bila je manja od 5,0 %, a procenat izdvojenog fluora u odnosu na referentnu vrednost veći od 95 %. Relativna standardna devijacija odreĊivanja hlora bila je manja od 6,0 %, a procenat izdvojenog hlora veći od 85 %, što znaĉi da je odreĊivanje fluora i hlora predloţenom metodom precizno i reproduktivno. Predloţenom metodom je odreĊen i sadrţaj sumpora u uglju. Validacija metode za odreĊivanje sumpora je pokazala da je standardna devijacija merenja manja od 6 %, uz dobru ponovljivost.
PB  - Univerzitet u Beogradu, Tehnološko-metalurški fakultet
T1  - The development of methods for analysis of halogen elements in solid samples in oxygen atmosphere
T1  - Razvoj metoda za analizu halogenih elemenata u čvrstim uzorcima u atmosferi kiseonika
UR  - https://hdl.handle.net/21.15107/rcub_nardus_5866
ER  - 

@phdthesis{
author = "Sredović-Ignjatović, Ivana",
year = "2015",
abstract = "Comprehensive analysis of the quality of solids, depending on the application, includes: technical analysis, elemental analysis, analysis of the macrocomponents and microcomponents. A special analytical task is the analysis of anions in a complex matrix of solid samples. In literature and in analytical practice there are a number of methods for the determination of halogens, from classic to contemporary (instrumental), which differ according to the principles of work, and according to criteria that characterize the analytical techniques of which accuracy and reproducibility should be allocated. The subject of the work of this doctoral thesis are halogen elements in coal. Halogen elements in coal are present in low concentrations, but the impact of these elements on the environment and human health is of particular importance. Research in this thesis are designed in the field of analysis of the halogen elements in coal, the results of pyrohydrolityc methods for the determination of halogens, as well as on the application of experimental design for the development of analytical methodologies. The aim of this doctoral thesis was to establish methodology and determine the conditions for simultaneous determination of fluorine, chlorine and bromine in coal. Within this dissertation statistical methods were applied for the plan and for conducting experiments, and techniques for processing and analysis of results. Applying fractional factorial design, the influence of six variables on coal combustion in oxygen bomb and absorption of gaseous compounds during combustion was investigated. The analyzed variables were oxygen pressure, catalysts, combustion aid, type of absorbent solution, reducing agent and bomb cooling time. The concentration of ions in the absorption solution was measured by ion-selective electrode (the fluoride-ion) and by ion chromatography. The results of fractional factorial design were analyzed using Pareto-graphics, graphics of main effects and interaction plots. It was found that with the addition of the catalyst and with the increase of pH value of the absorption solution the concentration of halide ions in the  absorption solution decreases. On the other hand, increase of oxygen pressure and the addition of combustion aid, increases the separation of halogens from the coal during combustion in an oxygen atmosphere. On the basis of preliminary studies, oxygen pressure and combustion aid were examined in more detail by using response surface methodology. Results of the optimization experiments were discussed using response surface plots, estimateted regression coefficients and analysis of variance. Since the optimum conditions for the determination of fluorine and chlorine differed, the group parameter - total halogens in coal (TCX) was defined. Total halogen in coal are expressed in terms of chlorine and it was chosen because it is the dominant halogen element in coal. The optimal parameters for the determination of halogens in coal were 0.5 g of coal samples, oxygen pressure of 2.5 MPa, 5 cm3 of H2O as the absorption solution, 5 cm3 of H2O2 as reducing reagent, 150 µL of mineral oil as the combustion aid, and a cooling interval of 15 minutes after combustion. Validation of proposed method was performed by determination of fluorine and chlorine in in-house prepared reference coal samples and in certified reference materials (BCR 460 and NIST 1632c). The relative standard deviation of determination of fluorine was less than 5.0%, and recovery was greater than 95%. The relative standard deviation of determination of chlorine was less than 6.0%, and recovery greater than 85%.The method was sensitive, with good reproducibility and accuracy. The proposed method was applied for determination of sulfur in coal. Validation of a method for determining the sulfur content is shown that the standard deviation of measurements was less than 6%, with a good reproducibility. The limit of detection (LOD) and limit of quantification (LOQ) is estimated for ion chromatography measurements and standard deviation of determining ions in the mixed standard solution of the lowest concentration. It has been found that the LOD and LOQ for fluorine were 0.4 mg / kg and 1.26 mg / kg; chlorine 0.84 mg / kg and 2.79 mg / kg; sulfur  2.2·10-5 % and 7.2·10-5 %. The proposed method was applied for the determination of fluorine, chlorine and sulfur in Kolubara and Kostolac coal samples., Analiza kvaliteta ĉvrstih materijala, u zavisnosti od namene, obuhvata: tehniĉku analizu, elementarnu analizu, analizu makrokomponenata i mikrokomponenata. Poseban analitiĉki zadatak predstavlja analiza anjona u sloţenoj matrici ĉvrstog uzorka. U literaturi i analitiĉkoj praksi postoji veliki broj metoda za odreĊivanje halogenih elemenata, od klasiĉnih do savremenih (instrumentalnih), koje se razlikuju kako po principima rada, tako i po kriterijumima koji karakterišu analitiĉke tehnike, od kojih treba izdvojiti taĉnost i reproduktivnost. Predmet rada ove doktorske disertacije su halogeni elementi u uglju. Halogeni elementi u uglju su prisutni u niskim koncentracijama, ali je uticaj ovih elemenata na ţivotnu sredinu i zdravlje ljudi od posebnog znaĉaja. Istraţivanja u okviru ove disertacije obuhvataju analizu halogenih elemenata u uglju, rezultate istraţivanja pirohidrolitiĉke metode za odreĊivanje halogenih elemenata, kao i primenu eksperimentalnog dizajna za razvoj analitiĉkih metodologija. Cilj ove doktorske disertacije bio je da se utvrdi metodologija i odrede uslovi za istovremeno odreĊivanje fluora, hlora i broma u uglju. U okviru ove disertacije primenjene su statistiĉke metode za organizaciju i izvoĊenje eksperimenata, i tehnike za obradu i analizu dobijenih rezultata. Primenom frakcionisanog faktorijskog dizajna ispitan je uticaj šest promenljivih na sagorevanje uglja u kiseoniĉnoj bombi i apsorpciju gasovitih jedinjenja koja se tokom sagorevanja izdvajaju iz uglja. Ispitan je uticaj poĉetnog pritiska kiseonika, dodatak katalizatora i pomoćnog goriva na sagorevanje uglja, kao i tip apsorpcionog rastvora, dodatak redukcionog agensa i vreme hlaĊenja bombe nakon sagorevanja na apsorpciju gasovitih jedinjenja. Koncentracija jona u apsorpcionom rastvoru merena je potenciometrijski jon-selektivnom elektrodom (za fluorid-jon) i jonskom  hromatografijom. Rezultati frakcionisanog faktorijskog dizajna su analizirani pomoću Pareto-grafika, grafika glavnih efekata i dijagrama interakcije parametara. UtvrĊeno je da se dodatkom katalizatora i povećanjem pH vrednosti apsorpcionog rastvora smanjuje koncentracija halogenid-jona u apsorpcionom rastvoru. S druge strane, povećanjem poĉetnog pritiska kiseonika i dodatkom pomoćnog goriva, povećava se izdvajanje halogenih elemenata iz uglja tokom sagorevanja u atmosferi kiseonika. Na osnovu rezultata preliminarnih istraţivanja, pritisak kiseonika i zapremina pomoćnog goriva su detaljnije ispitani primenom metodologije odgovora površine. Rezultati optimizacionih eksperimenata razmatrani su analizom grafika odgovora površine, procene regresionih koeficijenata i analize varijansi. Pošto su se optimalni uslovi za odreĊivanje fluora i hlora razlikovali, definisan je grupni parametar - ukupni halogeni u uglju (engl.- total halogen in coal, TCX). Ukupni halogeni u uglju su izraţeni preko hlora, a hlor je izabran iz razloga što predstavlja dominantan halogeni element u uglju. Optimalni uslovi metode odreĊivanja ukupnih halogena u uglju sagorevanjem u kiseoniĉnoj bombi su: pritisak kiseonika od 2,5 MPa, zapremina pomoćnog goriva od 150 µL, apsorpcioni rastvor je voda uz dodatak 0,5 % rastvora vodonik-peroksida i hlaĊenje kiseoniĉne bombe u ledenom kupatilu 15 minuta nakon sagorevanja uglja. Masa uzorka je bila 0,5 g. Validacija predloţene metode za odreĊivanje fluora i hlora sagorevanjem u kiseoniĉnoj bombi uraĊena je analizom internih referentnih uzoraka uglja i sertifikovanih referentnih ugljeva (BCR 460 i NIST 1632c). Relativna standardna devijacija odreĊivanja fluora bila je manja od 5,0 %, a procenat izdvojenog fluora u odnosu na referentnu vrednost veći od 95 %. Relativna standardna devijacija odreĊivanja hlora bila je manja od 6,0 %, a procenat izdvojenog hlora veći od 85 %, što znaĉi da je odreĊivanje fluora i hlora predloţenom metodom precizno i reproduktivno. Predloţenom metodom je odreĊen i sadrţaj sumpora u uglju. Validacija metode za odreĊivanje sumpora je pokazala da je standardna devijacija merenja manja od 6 %, uz dobru ponovljivost.",
publisher = "Univerzitet u Beogradu, Tehnološko-metalurški fakultet",
title = "The development of methods for analysis of halogen elements in solid samples in oxygen atmosphere, Razvoj metoda za analizu halogenih elemenata u čvrstim uzorcima u atmosferi kiseonika",
url = "https://hdl.handle.net/21.15107/rcub_nardus_5866"
}

Sredović-Ignjatović, I.. (2015). The development of methods for analysis of halogen elements in solid samples in oxygen atmosphere. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_5866

Sredović-Ignjatović I. The development of methods for analysis of halogen elements in solid samples in oxygen atmosphere. 2015;.
https://hdl.handle.net/21.15107/rcub_nardus_5866 .

Sredović-Ignjatović, Ivana, "The development of methods for analysis of halogen elements in solid samples in oxygen atmosphere" (2015),
https://hdl.handle.net/21.15107/rcub_nardus_5866 .

TY  - JOUR
AU  - Sredović-Ignjatović, Ivana
AU  - Onjia, Antonije E.
AU  - Ignjatović, Ljubiša M.
AU  - Todorović, Zaklina N.
AU  - Rajaković, Ljubinka V.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3706
AB  - Determination of total halogens in coal was investigated with oxygen bomb combustion followed by ion chromatography. Experimental parameters were optimized by fractional factorial design and response surface methodology. Fractional factorial design was employed in screening experiments to evaluate the influence of the oxygen pressure, catalyst, absorption solution, reduction reagent, bomb cooling time, and a combustion aid on the combustion of coal in an oxygen bomb. Response surface methodology was conducted to further refine the results obtained by fractional factorial design and to define parameters for the procedure. The accuracy and precision of combustion with ion chromatography were evaluated by the use of two certified reference materials and by fortified in-house coal standards. The limits of detection and quantification for total halogens were 0.84 and 2.80 milligrams per kilogram, respectively, for 500 milligram samples. Ion chromatography provided relative standard deviations less than 4 percent, recoveries exceeding 95 percent, and was convenient. This method is recommended for routine determination of total halogens in coal because of its reliability.
PB  - Taylor & Francis Inc, Philadelphia
T2  - Analytical Letters
T1  - Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion-Ion Chromatography
EP  - 2612
IS  - 16
SP  - 2597
VL  - 48
DO  - 10.1080/00032719.2015.1041029
ER  - 

@article{
author = "Sredović-Ignjatović, Ivana and Onjia, Antonije E. and Ignjatović, Ljubiša M. and Todorović, Zaklina N. and Rajaković, Ljubinka V.",
year = "2015",
abstract = "Determination of total halogens in coal was investigated with oxygen bomb combustion followed by ion chromatography. Experimental parameters were optimized by fractional factorial design and response surface methodology. Fractional factorial design was employed in screening experiments to evaluate the influence of the oxygen pressure, catalyst, absorption solution, reduction reagent, bomb cooling time, and a combustion aid on the combustion of coal in an oxygen bomb. Response surface methodology was conducted to further refine the results obtained by fractional factorial design and to define parameters for the procedure. The accuracy and precision of combustion with ion chromatography were evaluated by the use of two certified reference materials and by fortified in-house coal standards. The limits of detection and quantification for total halogens were 0.84 and 2.80 milligrams per kilogram, respectively, for 500 milligram samples. Ion chromatography provided relative standard deviations less than 4 percent, recoveries exceeding 95 percent, and was convenient. This method is recommended for routine determination of total halogens in coal because of its reliability.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "Analytical Letters",
title = "Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion-Ion Chromatography",
pages = "2612-2597",
number = "16",
volume = "48",
doi = "10.1080/00032719.2015.1041029"
}

Sredović-Ignjatović, I., Onjia, A. E., Ignjatović, L. M., Todorović, Z. N.,& Rajaković, L. V.. (2015). Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion-Ion Chromatography. in Analytical Letters
Taylor & Francis Inc, Philadelphia., 48(16), 2597-2612.
https://doi.org/10.1080/00032719.2015.1041029

Sredović-Ignjatović I, Onjia AE, Ignjatović LM, Todorović ZN, Rajaković LV. Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion-Ion Chromatography. in Analytical Letters. 2015;48(16):2597-2612.
doi:10.1080/00032719.2015.1041029 .

Sredović-Ignjatović, Ivana, Onjia, Antonije E., Ignjatović, Ljubiša M., Todorović, Zaklina N., Rajaković, Ljubinka V., "Experimental Design Optimization of the Determination of Total Halogens in Coal by Combustion-Ion Chromatography" in Analytical Letters, 48, no. 16 (2015):2597-2612,
https://doi.org/10.1080/00032719.2015.1041029 . .

TY  - JOUR
AU  - Ignjatović, Ljubiša M.
AU  - Sredović-Ignjatović, Ivana
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3855
AB  - The reduction of the greenhouse gas emissions and the assessment of renewable energy sources are among today’s most challenging tasks. In this context biofuels have emerged as promising alternatives. Successful commercialization and market acceptance of biofuels are dependent on the presence of ions that induce negative impact on the vehicle components and on the environment. In this context ion chromatography (IC) plays a decisive role. Besides the quantitation of cations, glycerol and antioxidants in biodiesel, a direct-injection IC method allows the determination of the chloride and sulfate content in bioethanol and has become an invaluable tool for the process control and monitoring of biogas reactor samples. This work provides an use of IC methods combined with inline sample preparation for the determination of anions and cations in organic biofuels and volatile organic acids in process solutions: Traces of anions in a gasoline/ethanol blend can be determined in the ppb range after matrix elimination; Alkali metals and water-extractable alkaline earth metals in biodiesel are determined after extraction with nitric acid and subsequent dialysis; In biogas reactor samples, low-molecular-weight organic acids stem from the biodegradation of organic matter can be determined applying ion exclusion chromatography after dialysis or ultrafiltration.
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - Ion-chromatographic determination of ions in biodiesel, bioethanol and biogas
EP  - 124
IS  - 1
SP  - 115
VL  - 7
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3855
ER  - 

@article{
author = "Ignjatović, Ljubiša M. and Sredović-Ignjatović, Ivana",
year = "2015",
abstract = "The reduction of the greenhouse gas emissions and the assessment of renewable energy sources are among today’s most challenging tasks. In this context biofuels have emerged as promising alternatives. Successful commercialization and market acceptance of biofuels are dependent on the presence of ions that induce negative impact on the vehicle components and on the environment. In this context ion chromatography (IC) plays a decisive role. Besides the quantitation of cations, glycerol and antioxidants in biodiesel, a direct-injection IC method allows the determination of the chloride and sulfate content in bioethanol and has become an invaluable tool for the process control and monitoring of biogas reactor samples. This work provides an use of IC methods combined with inline sample preparation for the determination of anions and cations in organic biofuels and volatile organic acids in process solutions: Traces of anions in a gasoline/ethanol blend can be determined in the ppb range after matrix elimination; Alkali metals and water-extractable alkaline earth metals in biodiesel are determined after extraction with nitric acid and subsequent dialysis; In biogas reactor samples, low-molecular-weight organic acids stem from the biodegradation of organic matter can be determined applying ion exclusion chromatography after dialysis or ultrafiltration.",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Ion-chromatographic determination of ions in biodiesel, bioethanol and biogas",
pages = "124-115",
number = "1",
volume = "7",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3855"
}

Ignjatović, L. M.,& Sredović-Ignjatović, I.. (2015). Ion-chromatographic determination of ions in biodiesel, bioethanol and biogas. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 7(1), 115-124.
https://hdl.handle.net/21.15107/rcub_agrospace_3855

Ignjatović LM, Sredović-Ignjatović I. Ion-chromatographic determination of ions in biodiesel, bioethanol and biogas. in Journal of Engineering & Processing Management. 2015;7(1):115-124.
https://hdl.handle.net/21.15107/rcub_agrospace_3855 .

Ignjatović, Ljubiša M., Sredović-Ignjatović, Ivana, "Ion-chromatographic determination of ions in biodiesel, bioethanol and biogas" in Journal of Engineering & Processing Management, 7, no. 1 (2015):115-124,
https://hdl.handle.net/21.15107/rcub_agrospace_3855 .

TY  - JOUR
AU  - Rajković, Miloš
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Nedović, Viktor
AU  - Prijić, Slobodan M.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3896
AB  - In order to control the quality of beer and raw materials for production of beer in Belgrade Beer Industry (BIP), water is analyzed (city, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of technological water, which had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value within the expected range. After processing city water, a sample of technological water was found with increased carbonate hardness, which is caused by the increased content of sodium hydrogen carbonate. Analysing the titration alkalinity, titration acidity and buffering power, it was found that the alkalinity was decreasing which is in accordance with the determination of pH values of wort and beer samples (young beer and final product). Analyzing the content of anions and cations in the examined water samples, it has been shown that the concentration of these examinated anions (Cl-, NO3-, SO42- and PO43-) and cations (NH4+, Na+, K+, Ca2+, Mg2+) are within the limits prescribed by the Regulations on hygienic safety of drinking water, and thus by the Regulations of quality and other requirements for beer. The contents of anions in wort and beer samples (young beer and final product) were determined by ion chromatography method. The contents of sulphate and nitrate ions were within the recommended limits. The concentration of chloride ions was above 150 mg/dm3, which may have an impact on the sensory properties of beer, while changes in the content of phosphate ions were insignificant.
AB  - U cilju kontrole kvaliteta piva i sirovina za proizvodnju piva u Beogradskoj industriji piva (BIP) analizirana je voda (gradska, tehnološka i demineralizovana). Merenja pH vrednosti ukazala su na povećanu vrednost pH u uzorku tehnološke vode, ali to nije imalo uticaja na ukomljavanje slada pošto su ispitivani uzorci sladovine, kao i uzorci mladog piva i gotovog proizvoda imali vrednost pH u očekivanom opsegu. Obradom gradske vode dobio se uzorak tehnološke vode sa povećanom karbonatnom tvrdoćom, koja je prouzrokovana povećanim sadržajem natrijum-hidrogenkarbonata. Analizom titracionog alkaliteta, titracionog aciditeta, i moći puferovanja, utvrđeno je da se alkalitet smanjuje što je u saglasnosti i sa određivanjem pH vrednosti uzoraka sladovine i piva (mladog i gotovog proizvoda). Analiza sadržaja anjona i katjona u ispitivanim uzorcima vode, pokazala je da je koncentracija ispitivanih anjona (Cl-, NO3-, SO42- i PO43-) i katjona (NH4+, Na+, K+, Ca2+, Mg2+) u granicama propisanim Pravilnikom o higijenskoj ispravnosti vode za piće, a time i sa Pravilnikom o kvalitetu i drugim zahtevima za pivo. Sadržaj anjona u uzorcima sladovine i piva (mladog i gotovog proizvoda) određen je metodom jonske hromatografije. Sadržaj sulfat- i nitrat-jona je bio u preporučenim granicama. Koncentracija hlorid-jona je bila iznad 150 mg/dm3, što može imati uticaja na senzorne karakteristike piva, dok je promena sadržaja fosfat-jona bila neznatna.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - An application of classical and instrumental methods of analysis in quality control of beer
T1  - Primena klasičnih i instrumentalnih metoda analize u kontroli kvaliteta piva
EP  - 503
IS  - 4
SP  - 477
VL  - 60
DO  - 10.2298/JAS1504477R
ER  - 

@article{
author = "Rajković, Miloš and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Nedović, Viktor and Prijić, Slobodan M.",
year = "2015",
abstract = "In order to control the quality of beer and raw materials for production of beer in Belgrade Beer Industry (BIP), water is analyzed (city, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of technological water, which had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value within the expected range. After processing city water, a sample of technological water was found with increased carbonate hardness, which is caused by the increased content of sodium hydrogen carbonate. Analysing the titration alkalinity, titration acidity and buffering power, it was found that the alkalinity was decreasing which is in accordance with the determination of pH values of wort and beer samples (young beer and final product). Analyzing the content of anions and cations in the examined water samples, it has been shown that the concentration of these examinated anions (Cl-, NO3-, SO42- and PO43-) and cations (NH4+, Na+, K+, Ca2+, Mg2+) are within the limits prescribed by the Regulations on hygienic safety of drinking water, and thus by the Regulations of quality and other requirements for beer. The contents of anions in wort and beer samples (young beer and final product) were determined by ion chromatography method. The contents of sulphate and nitrate ions were within the recommended limits. The concentration of chloride ions was above 150 mg/dm3, which may have an impact on the sensory properties of beer, while changes in the content of phosphate ions were insignificant., U cilju kontrole kvaliteta piva i sirovina za proizvodnju piva u Beogradskoj industriji piva (BIP) analizirana je voda (gradska, tehnološka i demineralizovana). Merenja pH vrednosti ukazala su na povećanu vrednost pH u uzorku tehnološke vode, ali to nije imalo uticaja na ukomljavanje slada pošto su ispitivani uzorci sladovine, kao i uzorci mladog piva i gotovog proizvoda imali vrednost pH u očekivanom opsegu. Obradom gradske vode dobio se uzorak tehnološke vode sa povećanom karbonatnom tvrdoćom, koja je prouzrokovana povećanim sadržajem natrijum-hidrogenkarbonata. Analizom titracionog alkaliteta, titracionog aciditeta, i moći puferovanja, utvrđeno je da se alkalitet smanjuje što je u saglasnosti i sa određivanjem pH vrednosti uzoraka sladovine i piva (mladog i gotovog proizvoda). Analiza sadržaja anjona i katjona u ispitivanim uzorcima vode, pokazala je da je koncentracija ispitivanih anjona (Cl-, NO3-, SO42- i PO43-) i katjona (NH4+, Na+, K+, Ca2+, Mg2+) u granicama propisanim Pravilnikom o higijenskoj ispravnosti vode za piće, a time i sa Pravilnikom o kvalitetu i drugim zahtevima za pivo. Sadržaj anjona u uzorcima sladovine i piva (mladog i gotovog proizvoda) određen je metodom jonske hromatografije. Sadržaj sulfat- i nitrat-jona je bio u preporučenim granicama. Koncentracija hlorid-jona je bila iznad 150 mg/dm3, što može imati uticaja na senzorne karakteristike piva, dok je promena sadržaja fosfat-jona bila neznatna.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "An application of classical and instrumental methods of analysis in quality control of beer, Primena klasičnih i instrumentalnih metoda analize u kontroli kvaliteta piva",
pages = "503-477",
number = "4",
volume = "60",
doi = "10.2298/JAS1504477R"
}

Rajković, M., Sredović-Ignjatović, I., Ignjatović, L. M., Nedović, V.,& Prijić, S. M.. (2015). An application of classical and instrumental methods of analysis in quality control of beer. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 60(4), 477-503.
https://doi.org/10.2298/JAS1504477R

Rajković M, Sredović-Ignjatović I, Ignjatović LM, Nedović V, Prijić SM. An application of classical and instrumental methods of analysis in quality control of beer. in Journal of Agricultural Sciences (Belgrade). 2015;60(4):477-503.
doi:10.2298/JAS1504477R .

Rajković, Miloš, Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Nedović, Viktor, Prijić, Slobodan M., "An application of classical and instrumental methods of analysis in quality control of beer" in Journal of Agricultural Sciences (Belgrade), 60, no. 4 (2015):477-503,
https://doi.org/10.2298/JAS1504477R . .

TY  - JOUR
AU  - Rajković, Miloš
AU  - Sredović-Ignjatović, Ivana
AU  - Ignjatović, Ljubiša M.
AU  - Nedović, Viktor
AU  - Prijić, Slobodan
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3923
AB  - In order to control the quality of beer and raw materials for beer production, methods as ion chromatography (IC) and atomic absorption spectrophotometry (AAS) were applied. Water was analyzed as a raw material for beer production (urban, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of tehnological water, but it had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value in the expected range. Analyzing the content of anions and cations in the examinated water samples, it is shown that the concentration of these examinated anions (Cl- , NO3-, SO42- and PO43-) and cations (NH4+, Na+, K+, Ca2+, Mg2+), as and microelements (Fe, Cu i Zn) are within the limits prescribed by the Regulations on hygienic safety of drinking water and the Regulations of quality and other requirements for beer. Investigating contents of anions in samples of wort and beer (young beer and final product) showed that the contents of SO42- and NO3- ions were within recommended limits and the concentration of Cl- ions was above 150 mg/dm3, which may have an impact on sensory characteristics of beer, while changes in the content of PO43- ions were insignificant. Since AAS method is a standard method for analyzing content of alkaline and alkaline earth metals, the results obtained by this method in beer samples are taken as a referent results and according to them an analyse was performed and results obtained by IC method were compared. Results of the determination of Na, Ca and Mg in examinated water samples have shown variations, but both methods have shown the increased content of Na in demineralized water. The contents of alkaline and alkaline earth metals in wort and beer (young beer and final product) have shown that the results obtained by these two methods were in agreement.
AB  - U cilju kontrole kvaliteta piva i sirovina za proizvodnju piva u Beogradskoj industriji piva (BIP) primenjene su metode jonske hromatografije (IC) i atomske apsorpcione spektrofotometrije (AAS). Od sirovina za proizvodnju piva analizirana je voda (gradska, tehnološka i demineralizovana). Merenja pH vrednosti ukazala su na povećanu pH vrednost u uzorku tehnološke vode, ali to nije imalo uticaj na ukomljavanje slada pošto su ispitivani uzorci sladovine, kao i uzorci mladog piva i gotovog proizvoda imali pH vrednost u očekivanom opsegu. Analiza sadržaja anjona i katjona u ispitivanim uzorcima vode, pokazala je da je koncentracija ispitivanih anjona (Cl-, NO3 -, SO4 2- i PO4 3-) i katjona (NH4 +, Na+, K+, Ca2+, Mg2+), kao i mikroelemenata (Fe, Cu i Zn) u granicama propisanim Pravilnikom o higijenskoj ispravnosti vode za piće i Pravilnikom o kvalitetu i drugim zahtevima za pivo. Ispitivanje sadržaja anjona u uzorcima sladovine i piva (mladog i gotovog proizvoda) pokazalo je da je sadržaj SO4 2-- i NO3 --jona bio u preporučenim granicama, koncentracija Cl-- jona bila je iznad 150 mg/dm3, što može imati uticaj na senzorne karakteristike piva, dok je promena sadržaja PO4 3--jona bila neznatna. Pošto je AAS standardna metoda za analizu sadržaja alkalnih i zemnoalkalnih metala, rezultati dobijeni ovom metodom u uzorcima piva uzeti su kao referentni i prema njima je izvršena analiza i upoređivanje rezultata dobijenih metodom IC. Rezultati određivanja Na, Ca i Mg u ispitivanim uzorcima vode, pokazala su odstupanja, ali su obe metode ukazale na povećan sadržaj natrijuma u demineralizovanoj vodi. Sadržaj alkalnih i zemnoalkalnih metala u uzorcima sladovine i piva (mladog i gotovog proizvoda) ukazao je da su rezultati dobijeni ovim dvema metodama bili u saglasnosti.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Determination of cations and metals in samples of beer and raw materials for beer production by ion chromatography (IC) and atomic absorption spectrophotometry (AAS) methods
T1  - Određivanje katjona i metala u pivu i sirovinama za proizvodnju piva metodama jonske hromatografije (IC) i atomske apsorpcione spektrofotometrije (AAS)
EP  - 521
IS  - 4
SP  - 510
VL  - 56
DO  - 10.5937/ZasMat1504510R
ER  - 

@article{
author = "Rajković, Miloš and Sredović-Ignjatović, Ivana and Ignjatović, Ljubiša M. and Nedović, Viktor and Prijić, Slobodan",
year = "2015",
abstract = "In order to control the quality of beer and raw materials for beer production, methods as ion chromatography (IC) and atomic absorption spectrophotometry (AAS) were applied. Water was analyzed as a raw material for beer production (urban, technological and demineralized water). Measurements of pH values indicated the increased pH values in the sample of tehnological water, but it had no impact on wort hopping, since the tested samples of wort, young beer and final product had a pH value in the expected range. Analyzing the content of anions and cations in the examinated water samples, it is shown that the concentration of these examinated anions (Cl- , NO3-, SO42- and PO43-) and cations (NH4+, Na+, K+, Ca2+, Mg2+), as and microelements (Fe, Cu i Zn) are within the limits prescribed by the Regulations on hygienic safety of drinking water and the Regulations of quality and other requirements for beer. Investigating contents of anions in samples of wort and beer (young beer and final product) showed that the contents of SO42- and NO3- ions were within recommended limits and the concentration of Cl- ions was above 150 mg/dm3, which may have an impact on sensory characteristics of beer, while changes in the content of PO43- ions were insignificant. Since AAS method is a standard method for analyzing content of alkaline and alkaline earth metals, the results obtained by this method in beer samples are taken as a referent results and according to them an analyse was performed and results obtained by IC method were compared. Results of the determination of Na, Ca and Mg in examinated water samples have shown variations, but both methods have shown the increased content of Na in demineralized water. The contents of alkaline and alkaline earth metals in wort and beer (young beer and final product) have shown that the results obtained by these two methods were in agreement., U cilju kontrole kvaliteta piva i sirovina za proizvodnju piva u Beogradskoj industriji piva (BIP) primenjene su metode jonske hromatografije (IC) i atomske apsorpcione spektrofotometrije (AAS). Od sirovina za proizvodnju piva analizirana je voda (gradska, tehnološka i demineralizovana). Merenja pH vrednosti ukazala su na povećanu pH vrednost u uzorku tehnološke vode, ali to nije imalo uticaj na ukomljavanje slada pošto su ispitivani uzorci sladovine, kao i uzorci mladog piva i gotovog proizvoda imali pH vrednost u očekivanom opsegu. Analiza sadržaja anjona i katjona u ispitivanim uzorcima vode, pokazala je da je koncentracija ispitivanih anjona (Cl-, NO3 -, SO4 2- i PO4 3-) i katjona (NH4 +, Na+, K+, Ca2+, Mg2+), kao i mikroelemenata (Fe, Cu i Zn) u granicama propisanim Pravilnikom o higijenskoj ispravnosti vode za piće i Pravilnikom o kvalitetu i drugim zahtevima za pivo. Ispitivanje sadržaja anjona u uzorcima sladovine i piva (mladog i gotovog proizvoda) pokazalo je da je sadržaj SO4 2-- i NO3 --jona bio u preporučenim granicama, koncentracija Cl-- jona bila je iznad 150 mg/dm3, što može imati uticaj na senzorne karakteristike piva, dok je promena sadržaja PO4 3--jona bila neznatna. Pošto je AAS standardna metoda za analizu sadržaja alkalnih i zemnoalkalnih metala, rezultati dobijeni ovom metodom u uzorcima piva uzeti su kao referentni i prema njima je izvršena analiza i upoređivanje rezultata dobijenih metodom IC. Rezultati određivanja Na, Ca i Mg u ispitivanim uzorcima vode, pokazala su odstupanja, ali su obe metode ukazale na povećan sadržaj natrijuma u demineralizovanoj vodi. Sadržaj alkalnih i zemnoalkalnih metala u uzorcima sladovine i piva (mladog i gotovog proizvoda) ukazao je da su rezultati dobijeni ovim dvema metodama bili u saglasnosti.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Determination of cations and metals in samples of beer and raw materials for beer production by ion chromatography (IC) and atomic absorption spectrophotometry (AAS) methods, Određivanje katjona i metala u pivu i sirovinama za proizvodnju piva metodama jonske hromatografije (IC) i atomske apsorpcione spektrofotometrije (AAS)",
pages = "521-510",
number = "4",
volume = "56",
doi = "10.5937/ZasMat1504510R"
}

Rajković, M., Sredović-Ignjatović, I., Ignjatović, L. M., Nedović, V.,& Prijić, S.. (2015). Determination of cations and metals in samples of beer and raw materials for beer production by ion chromatography (IC) and atomic absorption spectrophotometry (AAS) methods. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 56(4), 510-521.
https://doi.org/10.5937/ZasMat1504510R

Rajković M, Sredović-Ignjatović I, Ignjatović LM, Nedović V, Prijić S. Determination of cations and metals in samples of beer and raw materials for beer production by ion chromatography (IC) and atomic absorption spectrophotometry (AAS) methods. in Zaštita materijala. 2015;56(4):510-521.
doi:10.5937/ZasMat1504510R .

Rajković, Miloš, Sredović-Ignjatović, Ivana, Ignjatović, Ljubiša M., Nedović, Viktor, Prijić, Slobodan, "Determination of cations and metals in samples of beer and raw materials for beer production by ion chromatography (IC) and atomic absorption spectrophotometry (AAS) methods" in Zaštita materijala, 56, no. 4 (2015):510-521,
https://doi.org/10.5937/ZasMat1504510R . .