TY  - JOUR
AU  - Belošević, Spasoje D.
AU  - Milinčić, Danijel D.
AU  - Gašić, Uroš M.
AU  - Kostić, Aleksandar Ž.
AU  - Salević-Jelić, Ana S.
AU  - Marković, Jovana M.
AU  - Đorđević, Verica B.
AU  - Lević, Steva M.
AU  - Pešić, Mirjana B.
AU  - Nedović, Viktor A.
PY  - 2024
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7383
AB  - The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.
PB  - MDPI
T2  - Foods
T1  - Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties
IS  - 5
SP  - 757
VL  - 13
DO  - 10.3390/foods13050757
ER  - 

@article{
author = "Belošević, Spasoje D. and Milinčić, Danijel D. and Gašić, Uroš M. and Kostić, Aleksandar Ž. and Salević-Jelić, Ana S. and Marković, Jovana M. and Đorđević, Verica B. and Lević, Steva M. and Pešić, Mirjana B. and Nedović, Viktor A.",
year = "2024",
abstract = "The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.",
publisher = "MDPI",
journal = "Foods",
title = "Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties",
number = "5",
pages = "757",
volume = "13",
doi = "10.3390/foods13050757"
}

Belošević, S. D., Milinčić, D. D., Gašić, U. M., Kostić, A. Ž., Salević-Jelić, A. S., Marković, J. M., Đorđević, V. B., Lević, S. M., Pešić, M. B.,& Nedović, V. A.. (2024). Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. in Foods
MDPI., 13(5), 757.
https://doi.org/10.3390/foods13050757

Belošević SD, Milinčić DD, Gašić UM, Kostić AŽ, Salević-Jelić AS, Marković JM, Đorđević VB, Lević SM, Pešić MB, Nedović VA. Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties. in Foods. 2024;13(5):757.
doi:10.3390/foods13050757 .

Belošević, Spasoje D., Milinčić, Danijel D., Gašić, Uroš M., Kostić, Aleksandar Ž., Salević-Jelić, Ana S., Marković, Jovana M., Đorđević, Verica B., Lević, Steva M., Pešić, Mirjana B., Nedović, Viktor A., "Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties" in Foods, 13, no. 5 (2024):757,
https://doi.org/10.3390/foods13050757 . .

TY  - CONF
AU  - Obradović, Nataša
AU  - Volić, Mina
AU  - Jovanović, Aleksandra
AU  - Krunić, Tanja
AU  - Nedović, Viktor
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6446
AB  - Starter cultures are essential components of fermented foods with the potential to enhance
preservation, improve nutritional quality, and modify the sensory qualities of the products. The
study characterized the microcarriers with the probiotic starter culture which could be used for
the preparation of functional whey-based products. The culture was encapsulated using the
spray-drying technique and implemented in the whey-based medium. The protective effect of
alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6)
during the spray-drying, fermentation, and storage time were analyzed. The production yield,
encapsulation efficiency, solubility, particle size, and moisture content were determined after
the microencapsulation process. The SEM analysis was used for the characterization of powder
and carrier surface morphology. The encapsulation efficiency and powder solubility were
75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages
was monitored for 28 days. The results showed that the microencapsulation process improved
cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover,
microencapsulated probiotic cells have a higher survival rate in beverages in comparison with
free cells in storage time. The application of this type of encapsulation technique showed
potential regarding cell preservation in the production and storage of functional beverages.
PB  - Novi Sad : Faculty of Technology
C3  - Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad
T1  - Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages
SP  - 35
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6446
ER  - 

@conference{
author = "Obradović, Nataša and Volić, Mina and Jovanović, Aleksandra and Krunić, Tanja and Nedović, Viktor and Rakin, Marica and Bugarski, Branko",
year = "2022",
abstract = "Starter cultures are essential components of fermented foods with the potential to enhance
preservation, improve nutritional quality, and modify the sensory qualities of the products. The
study characterized the microcarriers with the probiotic starter culture which could be used for
the preparation of functional whey-based products. The culture was encapsulated using the
spray-drying technique and implemented in the whey-based medium. The protective effect of
alginate-whey carriers on the microencapsulated dairy starter culture (Lactoferm ABY 6)
during the spray-drying, fermentation, and storage time were analyzed. The production yield,
encapsulation efficiency, solubility, particle size, and moisture content were determined after
the microencapsulation process. The SEM analysis was used for the characterization of powder
and carrier surface morphology. The encapsulation efficiency and powder solubility were
75,8±0,09 % and 86,0±1,62 %, respectively. The cell viability in the powders and beverages
was monitored for 28 days. The results showed that the microencapsulation process improved
cell viability (> 9,08 log10CFU/mL) during the fermentation process. Moreover,
microencapsulated probiotic cells have a higher survival rate in beverages in comparison with
free cells in storage time. The application of this type of encapsulation technique showed
potential regarding cell preservation in the production and storage of functional beverages.",
publisher = "Novi Sad : Faculty of Technology",
journal = "Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad",
title = "Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages",
pages = "35",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6446"
}

Obradović, N., Volić, M., Jovanović, A., Krunić, T., Nedović, V., Rakin, M.,& Bugarski, B.. (2022). Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages. in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad
Novi Sad : Faculty of Technology., 35.
https://hdl.handle.net/21.15107/rcub_technorep_6446

Obradović N, Volić M, Jovanović A, Krunić T, Nedović V, Rakin M, Bugarski B. Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages. in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad. 2022;:35.
https://hdl.handle.net/21.15107/rcub_technorep_6446 .

Obradović, Nataša, Volić, Mina, Jovanović, Aleksandra, Krunić, Tanja, Nedović, Viktor, Rakin, Marica, Bugarski, Branko, "Design and characterization of spray-dried microcarriers for preparation of functional wheybased beverages" in Book of abstracts / 2nd International Conference on Advanced Production and Processing, 20th-22nd October 2022, Novi Sad (2022):35,
https://hdl.handle.net/21.15107/rcub_technorep_6446 .

TY  - CONF
AU  - Salević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Stojanović, Dušica
AU  - Pavlović, Vladimir
AU  - Uskoković, Petar
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6687
AB  - Concept of active food packaging, based on natural active compounds
incorporated within a packaging material, is gaining increased popularity as a way of reducing
pressure on the environment related to food waste and disposed plastic packaging.
Incorporation of extracted active compounds within a polymeric matrix is a promising approach
to keep functionality and increase effectiveness of the compounds during time. In this sense,
sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and
antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is
biopolymer of interest in this study as a replacement of commonly used plastic packaging with
unknown biodegradation time. The goal of this study was to formulate active, biodegradable
structures based on zein and sage extract (SE) which would delay oxidation processes and
prevent microbiological contamination.
PB  - Elsevier Ltd.
C3  - The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain
T1  - Development of active structures based on zein and sage extract by electrospinning vs solvent casting
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6687
ER  - 

@conference{
author = "Salević, Ana and Lević, Steva and Pantić, Milena and Stojanović, Dušica and Pavlović, Vladimir and Uskoković, Petar and Nedović, Viktor",
year = "2019",
abstract = "Concept of active food packaging, based on natural active compounds
incorporated within a packaging material, is gaining increased popularity as a way of reducing
pressure on the environment related to food waste and disposed plastic packaging.
Incorporation of extracted active compounds within a polymeric matrix is a promising approach
to keep functionality and increase effectiveness of the compounds during time. In this sense,
sage (Salvia officinalis L.) can be used as a source of compounds with potent antioxidant and
antimicrobial activity aiming to prevent food deterioration. Zein, corn processing by-product, is
biopolymer of interest in this study as a replacement of commonly used plastic packaging with
unknown biodegradation time. The goal of this study was to formulate active, biodegradable
structures based on zein and sage extract (SE) which would delay oxidation processes and
prevent microbiological contamination.",
publisher = "Elsevier Ltd.",
journal = "The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain",
title = "Development of active structures based on zein and sage extract by electrospinning vs solvent casting",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6687"
}

Salević, A., Lević, S., Pantić, M., Stojanović, D., Pavlović, V., Uskoković, P.,& Nedović, V.. (2019). Development of active structures based on zein and sage extract by electrospinning vs solvent casting. in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain
Elsevier Ltd...
https://hdl.handle.net/21.15107/rcub_technorep_6687

Salević A, Lević S, Pantić M, Stojanović D, Pavlović V, Uskoković P, Nedović V. Development of active structures based on zein and sage extract by electrospinning vs solvent casting. in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain. 2019;.
https://hdl.handle.net/21.15107/rcub_technorep_6687 .

Salević, Ana, Lević, Steva, Pantić, Milena, Stojanović, Dušica, Pavlović, Vladimir, Uskoković, Petar, Nedović, Viktor, "Development of active structures based on zein and sage extract by electrospinning vs solvent casting" in The 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 7–19 September 2019, Seville, Spain (2019),
https://hdl.handle.net/21.15107/rcub_technorep_6687 .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Balanč, Bojana
AU  - Pravilović, Radoslava
AU  - Ota, Ajda
AU  - Poklar-Ulrih, Nataša
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6447
AB  - Cilj ove studije bilo je ispitivanje uticaja različitih sadržaja holesterola (0-
50 mol %) na fluidnost membrana, veličinu čestica, polidisperzni indeks
(PDI) i zeta potencijal lipozoma, pripremljenih metodom tankog filma i
upotrebom fosfatidilholina soje, Phospholipon 90 (Ph). Merenjem
polarizacije (p) i anizotropije (r), u temperaturnom intervalu od 20 do 60˚C,
upotrebom fluorofore 1,6-difenil-1,3,5-heksatrien (DPH), pokazano je da
povećanjem koncentracije holesterola u lipozomima dolazi do smanjenja
fluidnosti i povećanja rigidnosti membrane lipozoma. Foton korelaciona
spektroskopija je kod malih unilamelarnih lipozoma (SUV) pokazala
kontinuirano povećanje veličine čestica sa porastom koncentracije
holesterola, dok kod multilamelarnih lipozoma (MLV) trend kontinuiranog
rasta čestica nije primećen. U oba slučaja, statistički značajno veće čestice
su dobijene sa najvišom koncentracijom holesterola (50 mol %). Prema
dobijenim vrednostima PDI, samo SUV bez holesterola i sa 5, 30 i 40 mol %
holesterola, poseduju usku raspodelu čestica po veličini (PDI manji od 0,2).
Vrednosti zeta potencijala, kao važnog parametra stabilnosti sistema, bile su
negativne u svim uzorcima, dok su najviše apsolutne vrednosti dostignute sa
50 mol % holesterola. Optimalna koncentracija holesterola za dobijanje
lipozoma odgovarajuće stabilnosti i fluidnosti membrana jeste 50 mol %.
AB  - The aim of this study was examination of the influence of various cholesterol
content (0-50 mol %) on membrane fluidity, vesicle size, polydispersity index
(PDI) and zeta potential of liposomes prepared using the thin film method
and phosphatidylcholine from soybean, Phospholipon 90 (Ph). Polarization
(p) and anisotropy (r) measurements, within the temperature range of 20 to
60˚C, using the fluorescent probe 1,6-diphenyl-1,3,5-hexatriene (DPH), have
shown that increasing the cholesterol content in the liposomes decreased the
fluidity and enhanced the rigidity of liposomal membranes. The photon
correlation spectroscopy data have shown that the size of small unilamellar
vesicles (SUV) increased continuously with the increase in cholesterol
concentration, while multilamellar vesicles (MLV) did not show similar
trend. In both cases, significantly larger vesicles were obtained using the
highest content of cholesterol (50 mol %). According to the PDI values, only
SUV without cholesterol and with 5, 30 and 40 mol % of cholesterol exhibit
narrow size distribution (PDI < 0,2). Furthermore, values of zeta potential,
as an important parameter of system stability, were negative in all samples,
while the highest absolute values were achieved with 50 mol % of cholesterol. The optimal concentration of cholesterol to obtain stabile
liposomes and an appropriate fluidity of the membrane has been 50 mol %.
PB  - Faculty of Technology, Zvornik
C3  - V International Congress: „Engineering, Environment and Materials in Processing Industry“
T1  - Uticaj holesterola na fluidnost membrane lipozoma, veličinu lipozomnih čestica i njihov zeta potencijal
EP  - 1514
SP  - 1502
DO  - 10.7251/EEMSR15011502J
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Balanč, Bojana and Pravilović, Radoslava and Ota, Ajda and Poklar-Ulrih, Nataša and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "Cilj ove studije bilo je ispitivanje uticaja različitih sadržaja holesterola (0-
50 mol %) na fluidnost membrana, veličinu čestica, polidisperzni indeks
(PDI) i zeta potencijal lipozoma, pripremljenih metodom tankog filma i
upotrebom fosfatidilholina soje, Phospholipon 90 (Ph). Merenjem
polarizacije (p) i anizotropije (r), u temperaturnom intervalu od 20 do 60˚C,
upotrebom fluorofore 1,6-difenil-1,3,5-heksatrien (DPH), pokazano je da
povećanjem koncentracije holesterola u lipozomima dolazi do smanjenja
fluidnosti i povećanja rigidnosti membrane lipozoma. Foton korelaciona
spektroskopija je kod malih unilamelarnih lipozoma (SUV) pokazala
kontinuirano povećanje veličine čestica sa porastom koncentracije
holesterola, dok kod multilamelarnih lipozoma (MLV) trend kontinuiranog
rasta čestica nije primećen. U oba slučaja, statistički značajno veće čestice
su dobijene sa najvišom koncentracijom holesterola (50 mol %). Prema
dobijenim vrednostima PDI, samo SUV bez holesterola i sa 5, 30 i 40 mol %
holesterola, poseduju usku raspodelu čestica po veličini (PDI manji od 0,2).
Vrednosti zeta potencijala, kao važnog parametra stabilnosti sistema, bile su
negativne u svim uzorcima, dok su najviše apsolutne vrednosti dostignute sa
50 mol % holesterola. Optimalna koncentracija holesterola za dobijanje
lipozoma odgovarajuće stabilnosti i fluidnosti membrana jeste 50 mol %., The aim of this study was examination of the influence of various cholesterol
content (0-50 mol %) on membrane fluidity, vesicle size, polydispersity index
(PDI) and zeta potential of liposomes prepared using the thin film method
and phosphatidylcholine from soybean, Phospholipon 90 (Ph). Polarization
(p) and anisotropy (r) measurements, within the temperature range of 20 to
60˚C, using the fluorescent probe 1,6-diphenyl-1,3,5-hexatriene (DPH), have
shown that increasing the cholesterol content in the liposomes decreased the
fluidity and enhanced the rigidity of liposomal membranes. The photon
correlation spectroscopy data have shown that the size of small unilamellar
vesicles (SUV) increased continuously with the increase in cholesterol
concentration, while multilamellar vesicles (MLV) did not show similar
trend. In both cases, significantly larger vesicles were obtained using the
highest content of cholesterol (50 mol %). According to the PDI values, only
SUV without cholesterol and with 5, 30 and 40 mol % of cholesterol exhibit
narrow size distribution (PDI < 0,2). Furthermore, values of zeta potential,
as an important parameter of system stability, were negative in all samples,
while the highest absolute values were achieved with 50 mol % of cholesterol. The optimal concentration of cholesterol to obtain stabile
liposomes and an appropriate fluidity of the membrane has been 50 mol %.",
publisher = "Faculty of Technology, Zvornik",
journal = "V International Congress: „Engineering, Environment and Materials in Processing Industry“",
title = "Uticaj holesterola na fluidnost membrane lipozoma, veličinu lipozomnih čestica i njihov zeta potencijal",
pages = "1514-1502",
doi = "10.7251/EEMSR15011502J"
}

Jovanović, A. A., Balanč, B., Pravilović, R., Ota, A., Poklar-Ulrih, N., Nedović, V.,& Bugarski, B.. (2017). Uticaj holesterola na fluidnost membrane lipozoma, veličinu lipozomnih čestica i njihov zeta potencijal. in V International Congress: „Engineering, Environment and Materials in Processing Industry“
Faculty of Technology, Zvornik., 1502-1514.
https://doi.org/10.7251/EEMSR15011502J

Jovanović AA, Balanč B, Pravilović R, Ota A, Poklar-Ulrih N, Nedović V, Bugarski B. Uticaj holesterola na fluidnost membrane lipozoma, veličinu lipozomnih čestica i njihov zeta potencijal. in V International Congress: „Engineering, Environment and Materials in Processing Industry“. 2017;:1502-1514.
doi:10.7251/EEMSR15011502J .

Jovanović, Aleksandra A., Balanč, Bojana, Pravilović, Radoslava, Ota, Ajda, Poklar-Ulrih, Nataša, Nedović, Viktor, Bugarski, Branko, "Uticaj holesterola na fluidnost membrane lipozoma, veličinu lipozomnih čestica i njihov zeta potencijal" in V International Congress: „Engineering, Environment and Materials in Processing Industry“ (2017):1502-1514,
https://doi.org/10.7251/EEMSR15011502J . .

TY  - CONF
AU  - Jovanović, Aleksandra A.
AU  - Đorđević, Verica
AU  - Zdunić, Gordana
AU  - Šavikin, Katarina P.
AU  - Trifković, Kata
AU  - Jovanović, Jelena R.
AU  - Nedović, Viktor
AU  - Bugarski, Branko M.
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6444
AB  - Aromatic plant species of family Lamiaceae are important medicinal plants because of their antioxidant, antimicrobial, antispasmodic, expectorant, stimulant and diuretic properties. In this study T. serpyllum herba was evaluated as a source of polyphenolic compounds, which are extracted by the application of ultrasound probe instead of the traditional solvent extraction. Ultrasound extraction has become a good alternative extraction method when compared to classical methods due to its high efficiency, low energy and solvent consumption. Ultrasound assisted extraction is a well established method in the processing of plant material, particularly to extract bioactive substances such as polyphenols. Optimization of the extraction was carried out through varying degrees of fragmentation (0.3, 0.7 and 1.5), time of extraction (3, 7 and 10 minutes) and ratio drugs:solvent (1:10, 1:20 and 1:30) in 30% ethanol as an extraction medium. Extraction efficiency was expressed via total polyphenols content (Folin-Ciocalteu method) and antioxidant activity (DPPH method). The highest total polyphenols content and antioxidant activity were recorded in extract with a degree of fragmentation of 0.3 and ratio drug:solvent 1:30 after 3 minutes, 23.03 mg/L GA and IC50 3.00 mg/ml, respectively. The lowest total polyphenols content and antioxidant capacity were obtained in extract with a degree of fragmentation of 1.5 and ratio drug:solvent 1:10 (12.06 mg/L GA and IC50 4.78 mg/ml, respectively). This study found that both total polyphenols and antioxidant activities determined were significantly affected by the degree of fragmentation and ratio drugs:solvent. Also, the levels of total soluble phenolic compounds were positively correlated with free radical scavenging activities against DPPH radicals.
PB  - School of Chemical Engineering, Athens
C3  - 29th EFFoST International Conference, Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society
T1  - Ultrasound Extraction of Polyphenolic Compounds from Thymus serpyllum
EP  - 1368
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6444
ER  - 

@conference{
author = "Jovanović, Aleksandra A. and Đorđević, Verica and Zdunić, Gordana and Šavikin, Katarina P. and Trifković, Kata and Jovanović, Jelena R. and Nedović, Viktor and Bugarski, Branko M.",
year = "2015",
abstract = "Aromatic plant species of family Lamiaceae are important medicinal plants because of their antioxidant, antimicrobial, antispasmodic, expectorant, stimulant and diuretic properties. In this study T. serpyllum herba was evaluated as a source of polyphenolic compounds, which are extracted by the application of ultrasound probe instead of the traditional solvent extraction. Ultrasound extraction has become a good alternative extraction method when compared to classical methods due to its high efficiency, low energy and solvent consumption. Ultrasound assisted extraction is a well established method in the processing of plant material, particularly to extract bioactive substances such as polyphenols. Optimization of the extraction was carried out through varying degrees of fragmentation (0.3, 0.7 and 1.5), time of extraction (3, 7 and 10 minutes) and ratio drugs:solvent (1:10, 1:20 and 1:30) in 30% ethanol as an extraction medium. Extraction efficiency was expressed via total polyphenols content (Folin-Ciocalteu method) and antioxidant activity (DPPH method). The highest total polyphenols content and antioxidant activity were recorded in extract with a degree of fragmentation of 0.3 and ratio drug:solvent 1:30 after 3 minutes, 23.03 mg/L GA and IC50 3.00 mg/ml, respectively. The lowest total polyphenols content and antioxidant capacity were obtained in extract with a degree of fragmentation of 1.5 and ratio drug:solvent 1:10 (12.06 mg/L GA and IC50 4.78 mg/ml, respectively). This study found that both total polyphenols and antioxidant activities determined were significantly affected by the degree of fragmentation and ratio drugs:solvent. Also, the levels of total soluble phenolic compounds were positively correlated with free radical scavenging activities against DPPH radicals.",
publisher = "School of Chemical Engineering, Athens",
journal = "29th EFFoST International Conference, Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society",
title = "Ultrasound Extraction of Polyphenolic Compounds from Thymus serpyllum",
pages = "1368",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6444"
}

Jovanović, A. A., Đorđević, V., Zdunić, G., Šavikin, K. P., Trifković, K., Jovanović, J. R., Nedović, V.,& Bugarski, B. M.. (2015). Ultrasound Extraction of Polyphenolic Compounds from Thymus serpyllum. in 29th EFFoST International Conference, Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society
School of Chemical Engineering, Athens..
https://hdl.handle.net/21.15107/rcub_technorep_6444

Jovanović AA, Đorđević V, Zdunić G, Šavikin KP, Trifković K, Jovanović JR, Nedović V, Bugarski BM. Ultrasound Extraction of Polyphenolic Compounds from Thymus serpyllum. in 29th EFFoST International Conference, Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. 2015;:null-1368.
https://hdl.handle.net/21.15107/rcub_technorep_6444 .

Jovanović, Aleksandra A., Đorđević, Verica, Zdunić, Gordana, Šavikin, Katarina P., Trifković, Kata, Jovanović, Jelena R., Nedović, Viktor, Bugarski, Branko M., "Ultrasound Extraction of Polyphenolic Compounds from Thymus serpyllum" in 29th EFFoST International Conference, Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society (2015),
https://hdl.handle.net/21.15107/rcub_technorep_6444 .