TY  - JOUR
AU  - Ranić, Marija
AU  - Konić-Ristić, Aleksanda
AU  - Takić, M.
AU  - Gligorić, Miladin J.
AU  - Pavlović, Z.
AU  - Pavlović, Marija
AU  - Dimitrijević-Branković, Suzana
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3000
AB  - Accurate food composition data is essential in calculating the nutrient intake of a population based upon its consumption statistics. In the Serbian Food Composition Database (FCDB) there is a lack of reliable analytical data for black coffee, even though this is one of the most abundantly consumed beverages. In addition to evaluating the nutritional significance of black coffee consumption in Serbia, this work provides analytical data for inclusion in the Serbian FCDB, and the interchange through EuroFIR FoodEXplorer. Macronutrient, caffeine, chlorogenic acids (CGA), fatty acids and mineral content were analysed in a composite sample of roasted ground coffee, as well as in weak and strong infusions prepared in a traditional way. The macronutrient content of black coffee is in accordance with data from other FCDBs, confirming it to be of low-energy value and a modest contribution to the dietary intake of macronutrients. At the same time, consuming 200 mL (2 cups) of a strong infusion per day could provide more than 7.5% of the daily reference intake of potassium. The obtained results for caffeine and CGA in the investigated coffee infusions highlight the generally high daily consumption of these biologically active non-nutrient compounds among the Serbian population.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Journal of Food Composition and Analysis
T1  - Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database
EP  - 69
SP  - 61
VL  - 40
DO  - 10.1016/j.jfca.2014.11.008
ER  - 

@article{
author = "Ranić, Marija and Konić-Ristić, Aleksanda and Takić, M. and Gligorić, Miladin J. and Pavlović, Z. and Pavlović, Marija and Dimitrijević-Branković, Suzana",
year = "2015",
abstract = "Accurate food composition data is essential in calculating the nutrient intake of a population based upon its consumption statistics. In the Serbian Food Composition Database (FCDB) there is a lack of reliable analytical data for black coffee, even though this is one of the most abundantly consumed beverages. In addition to evaluating the nutritional significance of black coffee consumption in Serbia, this work provides analytical data for inclusion in the Serbian FCDB, and the interchange through EuroFIR FoodEXplorer. Macronutrient, caffeine, chlorogenic acids (CGA), fatty acids and mineral content were analysed in a composite sample of roasted ground coffee, as well as in weak and strong infusions prepared in a traditional way. The macronutrient content of black coffee is in accordance with data from other FCDBs, confirming it to be of low-energy value and a modest contribution to the dietary intake of macronutrients. At the same time, consuming 200 mL (2 cups) of a strong infusion per day could provide more than 7.5% of the daily reference intake of potassium. The obtained results for caffeine and CGA in the investigated coffee infusions highlight the generally high daily consumption of these biologically active non-nutrient compounds among the Serbian population.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Journal of Food Composition and Analysis",
title = "Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database",
pages = "69-61",
volume = "40",
doi = "10.1016/j.jfca.2014.11.008"
}

Ranić, M., Konić-Ristić, A., Takić, M., Gligorić, M. J., Pavlović, Z., Pavlović, M.,& Dimitrijević-Branković, S.. (2015). Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database. in Journal of Food Composition and Analysis
Academic Press Inc Elsevier Science, San Diego., 40, 61-69.
https://doi.org/10.1016/j.jfca.2014.11.008

Ranić M, Konić-Ristić A, Takić M, Gligorić MJ, Pavlović Z, Pavlović M, Dimitrijević-Branković S. Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database. in Journal of Food Composition and Analysis. 2015;40:61-69.
doi:10.1016/j.jfca.2014.11.008 .

Ranić, Marija, Konić-Ristić, Aleksanda, Takić, M., Gligorić, Miladin J., Pavlović, Z., Pavlović, Marija, Dimitrijević-Branković, Suzana, "Nutrient profile of black coffee consumed in Serbia: Filling a gap in the food composition database" in Journal of Food Composition and Analysis, 40 (2015):61-69,
https://doi.org/10.1016/j.jfca.2014.11.008 . .

TY  - JOUR
AU  - Ranić, Marija
AU  - Nikolić, Marina
AU  - Pavlović, Marija
AU  - Buntić, Aneta
AU  - Šiler-Marinković, Slavica
AU  - Dimitrijević-Branković, Suzana
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2667
AB  - Espresso spent coffee grounds (SCG) that is a waste material abundantly produced by restaurants, cafeterias and in domestic environment could be used as a low-cost and rich source of valuable polyphenol compounds. The benefit would be twofold: extraction of health beneficial natural polyphenol antioxidants and reducing the cost to facilitate SCG waste management. The overall objective of this study was to examine an optimal range of extraction conditions for extraction of antioxidants from spent espresso coffee. Optimization of the extraction process from SCG was carried out using response surface methodology (RSM). Microwave-assisted extraction (MAE) has been used as a potential alternative to conventional solvent extraction for the isolation of polyphenol compounds from SCG. A complete central composite 23 factorial experimental design has been used to monitor the extraction characteristics, as affected by different variables, extraction time (ET), liquid-to-solid ratio (LSR), and microwave power (MWP). Low concentration ethanol in aqueous solutions was employed as non-toxic extracting media. With the reduced time of extraction, low power and medium liquid to solid ratio while using minimal concentration of ethanol, the polyphenols extract with high antioxidant activity can be achieved. The obtained experimental values were in solid agreement with predicted values. The FRAP and the DPPH antioxidative activity showed good correlation with the total polyphenol content (TPC), with high correlation factors. The presented data could be a reliable guidelines for establishing full-scale, sustainable cost-effective and resource-effective industrial process.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology
EP  - 79
SP  - 69
VL  - 80
DO  - 10.1016/j.jclepro.2014.05.060
ER  - 

@article{
author = "Ranić, Marija and Nikolić, Marina and Pavlović, Marija and Buntić, Aneta and Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana",
year = "2014",
abstract = "Espresso spent coffee grounds (SCG) that is a waste material abundantly produced by restaurants, cafeterias and in domestic environment could be used as a low-cost and rich source of valuable polyphenol compounds. The benefit would be twofold: extraction of health beneficial natural polyphenol antioxidants and reducing the cost to facilitate SCG waste management. The overall objective of this study was to examine an optimal range of extraction conditions for extraction of antioxidants from spent espresso coffee. Optimization of the extraction process from SCG was carried out using response surface methodology (RSM). Microwave-assisted extraction (MAE) has been used as a potential alternative to conventional solvent extraction for the isolation of polyphenol compounds from SCG. A complete central composite 23 factorial experimental design has been used to monitor the extraction characteristics, as affected by different variables, extraction time (ET), liquid-to-solid ratio (LSR), and microwave power (MWP). Low concentration ethanol in aqueous solutions was employed as non-toxic extracting media. With the reduced time of extraction, low power and medium liquid to solid ratio while using minimal concentration of ethanol, the polyphenols extract with high antioxidant activity can be achieved. The obtained experimental values were in solid agreement with predicted values. The FRAP and the DPPH antioxidative activity showed good correlation with the total polyphenol content (TPC), with high correlation factors. The presented data could be a reliable guidelines for establishing full-scale, sustainable cost-effective and resource-effective industrial process.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology",
pages = "79-69",
volume = "80",
doi = "10.1016/j.jclepro.2014.05.060"
}

Ranić, M., Nikolić, M., Pavlović, M., Buntić, A., Šiler-Marinković, S.,& Dimitrijević-Branković, S.. (2014). Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 80, 69-79.
https://doi.org/10.1016/j.jclepro.2014.05.060

Ranić M, Nikolić M, Pavlović M, Buntić A, Šiler-Marinković S, Dimitrijević-Branković S. Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology. in Journal of Cleaner Production. 2014;80:69-79.
doi:10.1016/j.jclepro.2014.05.060 .

Ranić, Marija, Nikolić, Marina, Pavlović, Marija, Buntić, Aneta, Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, "Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology" in Journal of Cleaner Production, 80 (2014):69-79,
https://doi.org/10.1016/j.jclepro.2014.05.060 . .