Đorđević, Tijana

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Efficiencies of different methods for determination of organophosphate pesticide residues in fermented wheat substrate

Đorđević, Tijana; Šiler-Marinković, Slavica; Đurović-Pejčev, Rada; Dimitrijević-Branković, Suzana; Gajić-Umiljendić, Jelena

(Institute of Pesticides and Environmental Protection, 2013)

TY  - JOUR
AU  - Đorđević, Tijana
AU  - Šiler-Marinković, Slavica
AU  - Đurović-Pejčev, Rada
AU  - Dimitrijević-Branković, Suzana
AU  - Gajić-Umiljendić, Jelena
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2335
AB  - In the present work, the efficiencies of three different sample preparation methods for GC/ MS determination of pirimiphos-methyl and chlorpyrifos-methyl residues in wheat (Triticum spelta) samples fermented by Lactobacillus plantarum were compared. All three methods were based on methanol:acetone=1:1 extraction, while further purification of the obtained samples was altered. First purification was through a column containing a mixture of aluminium oxide and activated charcoal slurry-packed and eluted with dichlormethane, the second was purification on a florisil column slurry-packed and eluted with ethyl acetate:acetone=4:1, while the third was based on a combination of the former two methods, i.e. clean-up through columns filled with a mixture of aluminum oxide and activated charcoal slurry-packed and eluted with ethyl acetate:acetone=4:1. The second method was found the most effective for obtaining satisfactory recoveries at four fortification levels. For pirimiphos-methyl, recoveries were in the range of 91.3-96.0% and had good reproducibility, i.e. RSD ranging from 2.2-4.1%, while the corresponding range for chlorpyrifos-methyl was 81.6-88.2%, and the RSD range 2.5-5.4%. The chosen method was further optimized in order to establish the optimum volume of elution solvent used during the clean-up procedures. The highest recoveries of 93.7±3.5% for pirimiphos-methyl and 85.3±2.5% for chlorpyrifos-methyl were obtained after elution with 25 ml volume of solvent. Considering all, simple, efficient and reliable GC/MS detection of pirimiphosmethyl and chlorpyrifos-methyl residues in wheat grain substrate altered by fermentation with L. plantarum was achieved by the two-steps extraction with 25 ml of methanol:acetone=1:1 solvent mix for 30 min, followed by a clean-up procedure through a glass column with florisil coupled with elution by 25 ml of ethyl acetate:acetone=4:1.
AB  - Poređene su efikasnosti tri različite metode pripreme uzoraka za određivanje ostataka pirimifos-metila i hlorpirifos-metila u uzorcima pšenice (Triticum spelta) fermentisane sa Lactobacillus plantarum. Sve tri metode zasnivale su se na metanolsko-acetonskoj (1:1) ekstrakciji dok su se procedure prečišćavanja dobijenih ekstrakata razlikovale. Prva metoda bila je prečišćavanje kroz kolonu punjenu smešom aluminijum-oksida i aktivnog uglja u kombinaciji sa dihlormetanom kao eluentom, druga prečišćavanje kroz kolonu punjenu florisilom u kombinaciji sa smešom etil-acetata i acetona (4:1) kao eluentom, dok se treća zasnivala na kombinaciji prve dve, tj. prečišćavanju kroz kolonu punjenu smešom aluminijum-oksida i aktivnog uglja u kombinaciji sa smešom etil-acetata i acetona (4:1) kao eluentom. Druga testirana metoda pokazala se kao najefikasnija, pri čemu su dobijeni prinosi pirimifos-metila u opsegu 91,3-96,0% za četiri koncentraciona nivoa obogaćivanja, sa RSD% u opsegu 2,2-4,1%, dok su za hlorpirifos-metil ovi prinosi bili u opsegu 81,6-88,2% sa RSD% u opsegu 2,5-5,4%. Odabrana metoda je dodatno optimizovana variranjem različitih zapremina korišćenog eluenta. Najveći prinos metode za oba ispitivana pesticida postignut je pri zapremini eluenta od 25 ml (93,7±3.5% za pirimifos-metil i 85,3±2,5% za hlorpirifos-metil). Predložena metoda, bazirana na 30-minutnoj ekstrakciji sa 25 ml smeše metanol:aceton=1:1, prečišćavanju na florisilskoj koloni i eluiranju sa 25 ml smeše etilacetat: aceton=4:1, pokazala se kao efikasna, jednostavna i pouzdana metoda za određivanje ostataka ispitivanih organofosfata u fermentisanom žitnom supstratu.
PB  - Institute of Pesticides and Environmental Protection
T2  - Pesticidi i fitomedicina
T1  - Efficiencies of different methods for determination of organophosphate pesticide residues in fermented wheat substrate
T1  - Efikasnost različitih metoda za određivanje ostataka organofosfata u fermentisanim uzorcima žita
EP  - 140
IS  - 2
SP  - 133
VL  - 28
DO  - 10.2298/PIF1302133D
ER  - 
@article{
author = "Đorđević, Tijana and Šiler-Marinković, Slavica and Đurović-Pejčev, Rada and Dimitrijević-Branković, Suzana and Gajić-Umiljendić, Jelena",
year = "2013",
abstract = "In the present work, the efficiencies of three different sample preparation methods for GC/ MS determination of pirimiphos-methyl and chlorpyrifos-methyl residues in wheat (Triticum spelta) samples fermented by Lactobacillus plantarum were compared. All three methods were based on methanol:acetone=1:1 extraction, while further purification of the obtained samples was altered. First purification was through a column containing a mixture of aluminium oxide and activated charcoal slurry-packed and eluted with dichlormethane, the second was purification on a florisil column slurry-packed and eluted with ethyl acetate:acetone=4:1, while the third was based on a combination of the former two methods, i.e. clean-up through columns filled with a mixture of aluminum oxide and activated charcoal slurry-packed and eluted with ethyl acetate:acetone=4:1. The second method was found the most effective for obtaining satisfactory recoveries at four fortification levels. For pirimiphos-methyl, recoveries were in the range of 91.3-96.0% and had good reproducibility, i.e. RSD ranging from 2.2-4.1%, while the corresponding range for chlorpyrifos-methyl was 81.6-88.2%, and the RSD range 2.5-5.4%. The chosen method was further optimized in order to establish the optimum volume of elution solvent used during the clean-up procedures. The highest recoveries of 93.7±3.5% for pirimiphos-methyl and 85.3±2.5% for chlorpyrifos-methyl were obtained after elution with 25 ml volume of solvent. Considering all, simple, efficient and reliable GC/MS detection of pirimiphosmethyl and chlorpyrifos-methyl residues in wheat grain substrate altered by fermentation with L. plantarum was achieved by the two-steps extraction with 25 ml of methanol:acetone=1:1 solvent mix for 30 min, followed by a clean-up procedure through a glass column with florisil coupled with elution by 25 ml of ethyl acetate:acetone=4:1., Poređene su efikasnosti tri različite metode pripreme uzoraka za određivanje ostataka pirimifos-metila i hlorpirifos-metila u uzorcima pšenice (Triticum spelta) fermentisane sa Lactobacillus plantarum. Sve tri metode zasnivale su se na metanolsko-acetonskoj (1:1) ekstrakciji dok su se procedure prečišćavanja dobijenih ekstrakata razlikovale. Prva metoda bila je prečišćavanje kroz kolonu punjenu smešom aluminijum-oksida i aktivnog uglja u kombinaciji sa dihlormetanom kao eluentom, druga prečišćavanje kroz kolonu punjenu florisilom u kombinaciji sa smešom etil-acetata i acetona (4:1) kao eluentom, dok se treća zasnivala na kombinaciji prve dve, tj. prečišćavanju kroz kolonu punjenu smešom aluminijum-oksida i aktivnog uglja u kombinaciji sa smešom etil-acetata i acetona (4:1) kao eluentom. Druga testirana metoda pokazala se kao najefikasnija, pri čemu su dobijeni prinosi pirimifos-metila u opsegu 91,3-96,0% za četiri koncentraciona nivoa obogaćivanja, sa RSD% u opsegu 2,2-4,1%, dok su za hlorpirifos-metil ovi prinosi bili u opsegu 81,6-88,2% sa RSD% u opsegu 2,5-5,4%. Odabrana metoda je dodatno optimizovana variranjem različitih zapremina korišćenog eluenta. Najveći prinos metode za oba ispitivana pesticida postignut je pri zapremini eluenta od 25 ml (93,7±3.5% za pirimifos-metil i 85,3±2,5% za hlorpirifos-metil). Predložena metoda, bazirana na 30-minutnoj ekstrakciji sa 25 ml smeše metanol:aceton=1:1, prečišćavanju na florisilskoj koloni i eluiranju sa 25 ml smeše etilacetat: aceton=4:1, pokazala se kao efikasna, jednostavna i pouzdana metoda za određivanje ostataka ispitivanih organofosfata u fermentisanom žitnom supstratu.",
publisher = "Institute of Pesticides and Environmental Protection",
journal = "Pesticidi i fitomedicina",
title = "Efficiencies of different methods for determination of organophosphate pesticide residues in fermented wheat substrate, Efikasnost različitih metoda za određivanje ostataka organofosfata u fermentisanim uzorcima žita",
pages = "140-133",
number = "2",
volume = "28",
doi = "10.2298/PIF1302133D"
}
Đorđević, T., Šiler-Marinković, S., Đurović-Pejčev, R., Dimitrijević-Branković, S.,& Gajić-Umiljendić, J.. (2013). Efficiencies of different methods for determination of organophosphate pesticide residues in fermented wheat substrate. in Pesticidi i fitomedicina
Institute of Pesticides and Environmental Protection., 28(2), 133-140.
https://doi.org/10.2298/PIF1302133D
Đorđević T, Šiler-Marinković S, Đurović-Pejčev R, Dimitrijević-Branković S, Gajić-Umiljendić J. Efficiencies of different methods for determination of organophosphate pesticide residues in fermented wheat substrate. in Pesticidi i fitomedicina. 2013;28(2):133-140.
doi:10.2298/PIF1302133D .
Đorđević, Tijana, Šiler-Marinković, Slavica, Đurović-Pejčev, Rada, Dimitrijević-Branković, Suzana, Gajić-Umiljendić, Jelena, "Efficiencies of different methods for determination of organophosphate pesticide residues in fermented wheat substrate" in Pesticidi i fitomedicina, 28, no. 2 (2013):133-140,
https://doi.org/10.2298/PIF1302133D . .
2

Antioxidative capacity of fermented red bean and its protein hydrolysate fractions

Šiler-Marinković, Slavica; Dimitrijević-Branković, Suzana; Đorđević, Tijana; Pavlović, Marija

(Društvo za ishranu Srbije, Beograd, 2012)

TY  - JOUR
AU  - Šiler-Marinković, Slavica
AU  - Dimitrijević-Branković, Suzana
AU  - Đorđević, Tijana
AU  - Pavlović, Marija
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2031
AB  - In this study we investigated the antioxidant activity of native and fermented red bean, or their polyphenol and peptide fractions. It was found that the antioxidant activity determined by DPPH, FRAP and TBA, significant increases in samples fermented by bacteria L. rhamnosus in relation to the sample with S. cerevisiae. Protein isolate has a low antioxidant activity, which increases with the degree of hydrolysis of proteins. Proteolytic enzyme Savinse ™ at 2.5% concentration can be successfully used for the hydrolysis of protein in beans. Under optimal conditions for enzyme activity, the degree of hydrolysis after 3h was 44%. The obtained hydrolyzate has a much better antioxidant potential, which is the result of chelate action of some amino acid and synergistic effects of amino acids and polyphenols backlog. Complete acid hydrolyzate had the lowest polyphenol content, but also the greatest antioxidant potential.
AB  - U radu je ispitivana antioksidativna aktivnost nativnog i fermentisanog crvenog pasulja, odnosno njihovih polifenolnih i peptidnih frakcija. Utvrđeno je da antioksidativna aktivnost, određena metodom DPPH, FRAP i TBA, značajnije raste kod uzoraka fermentisanih bakterijom L. rhamnosus u odnosu na uzorak ferementisan S. cerevisiae. Proteinski izolat ima malu antioksidativnu aktivnost, koja raste sa stepenom hidrolize proteina. Proteolitički enzim Savinse™ u koncentraciji 2,5% se može uspešno koristiti za hidrolizu proteina pasulja. Pod optimalnim uslovima za delovanje enzima, stepen hidrolize posle 3h je 44%. Dobijeni hidrolizat ima znatno bolji antioksidativni potencijal, koji je rezultat helirajućeg delovanja nekih aminokiselina, ali i sinergističkog delovanja aminokiselina i zaostalih polifenola. Potpuni kiselinski hidrolizat ima najmanji sadržaj polifenola, ali i najveći antioksidativni potencijal.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Antioxidative capacity of fermented red bean and its protein hydrolysate fractions
T1  - Antioksidativni kapacitet fermentisanog crvenog pasulja i njegovih proteinskih hidrolizata
EP  - 74
IS  - 2
SP  - 69
VL  - 53
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2031
ER  - 
@article{
author = "Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana and Đorđević, Tijana and Pavlović, Marija",
year = "2012",
abstract = "In this study we investigated the antioxidant activity of native and fermented red bean, or their polyphenol and peptide fractions. It was found that the antioxidant activity determined by DPPH, FRAP and TBA, significant increases in samples fermented by bacteria L. rhamnosus in relation to the sample with S. cerevisiae. Protein isolate has a low antioxidant activity, which increases with the degree of hydrolysis of proteins. Proteolytic enzyme Savinse ™ at 2.5% concentration can be successfully used for the hydrolysis of protein in beans. Under optimal conditions for enzyme activity, the degree of hydrolysis after 3h was 44%. The obtained hydrolyzate has a much better antioxidant potential, which is the result of chelate action of some amino acid and synergistic effects of amino acids and polyphenols backlog. Complete acid hydrolyzate had the lowest polyphenol content, but also the greatest antioxidant potential., U radu je ispitivana antioksidativna aktivnost nativnog i fermentisanog crvenog pasulja, odnosno njihovih polifenolnih i peptidnih frakcija. Utvrđeno je da antioksidativna aktivnost, određena metodom DPPH, FRAP i TBA, značajnije raste kod uzoraka fermentisanih bakterijom L. rhamnosus u odnosu na uzorak ferementisan S. cerevisiae. Proteinski izolat ima malu antioksidativnu aktivnost, koja raste sa stepenom hidrolize proteina. Proteolitički enzim Savinse™ u koncentraciji 2,5% se može uspešno koristiti za hidrolizu proteina pasulja. Pod optimalnim uslovima za delovanje enzima, stepen hidrolize posle 3h je 44%. Dobijeni hidrolizat ima znatno bolji antioksidativni potencijal, koji je rezultat helirajućeg delovanja nekih aminokiselina, ali i sinergističkog delovanja aminokiselina i zaostalih polifenola. Potpuni kiselinski hidrolizat ima najmanji sadržaj polifenola, ali i najveći antioksidativni potencijal.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Antioxidative capacity of fermented red bean and its protein hydrolysate fractions, Antioksidativni kapacitet fermentisanog crvenog pasulja i njegovih proteinskih hidrolizata",
pages = "74-69",
number = "2",
volume = "53",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2031"
}
Šiler-Marinković, S., Dimitrijević-Branković, S., Đorđević, T.,& Pavlović, M.. (2012). Antioxidative capacity of fermented red bean and its protein hydrolysate fractions. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 53(2), 69-74.
https://hdl.handle.net/21.15107/rcub_technorep_2031
Šiler-Marinković S, Dimitrijević-Branković S, Đorđević T, Pavlović M. Antioxidative capacity of fermented red bean and its protein hydrolysate fractions. in Hrana i ishrana. 2012;53(2):69-74.
https://hdl.handle.net/21.15107/rcub_technorep_2031 .
Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, Đorđević, Tijana, Pavlović, Marija, "Antioxidative capacity of fermented red bean and its protein hydrolysate fractions" in Hrana i ishrana, 53, no. 2 (2012):69-74,
https://hdl.handle.net/21.15107/rcub_technorep_2031 .

Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes

Đorđević, Tijana M.; Šiler-Marinković, Slavica; Dimitrijević-Branković, Suzana

(Taylor & Francis Inc, Philadelphia, 2011)

TY  - JOUR
AU  - Đorđević, Tijana M.
AU  - Šiler-Marinković, Slavica
AU  - Dimitrijević-Branković, Suzana
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1929
AB  - The antioxidant activities and total phenolic content of 4 cereals (buckwheat, wheat germ, barley, and rye) and 4 legume seeds (lentils, mungo bean, red kidney bean, and soy bean) were determined. The total phenolic content (TPC), determined according to the Folin-Ciocalteu method, for cereal samples varied from 13.2 to 50.7 mg Gallic acid equivalent/g of dried extract, while for legume samples varied from 17.0 to 21.9 mg Gallic acid equivalent/g of dried extract. Antioxidant activities were comparatively assessed by 2,2-diphenyl-1- picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and the thiobarbituric acid (TBA) method. The tested plant extracts showed promising antioxidant and free radical scavenging activity, thus justifying their traditional use. Among examined cereals all the applied methods, except TBA method, have shown that buckwheat have the highest antioxidant activity, while among examined legumes results varied depending on the method used.
PB  - Taylor & Francis Inc, Philadelphia
T2  - International Journal of Food Properties
T1  - Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes
EP  - 184
IS  - 1
SP  - 175
VL  - 14
DO  - 10.1080/10942910903160364
ER  - 
@article{
author = "Đorđević, Tijana M. and Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana",
year = "2011",
abstract = "The antioxidant activities and total phenolic content of 4 cereals (buckwheat, wheat germ, barley, and rye) and 4 legume seeds (lentils, mungo bean, red kidney bean, and soy bean) were determined. The total phenolic content (TPC), determined according to the Folin-Ciocalteu method, for cereal samples varied from 13.2 to 50.7 mg Gallic acid equivalent/g of dried extract, while for legume samples varied from 17.0 to 21.9 mg Gallic acid equivalent/g of dried extract. Antioxidant activities were comparatively assessed by 2,2-diphenyl-1- picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and the thiobarbituric acid (TBA) method. The tested plant extracts showed promising antioxidant and free radical scavenging activity, thus justifying their traditional use. Among examined cereals all the applied methods, except TBA method, have shown that buckwheat have the highest antioxidant activity, while among examined legumes results varied depending on the method used.",
publisher = "Taylor & Francis Inc, Philadelphia",
journal = "International Journal of Food Properties",
title = "Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes",
pages = "184-175",
number = "1",
volume = "14",
doi = "10.1080/10942910903160364"
}
Đorđević, T. M., Šiler-Marinković, S.,& Dimitrijević-Branković, S.. (2011). Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes. in International Journal of Food Properties
Taylor & Francis Inc, Philadelphia., 14(1), 175-184.
https://doi.org/10.1080/10942910903160364
Đorđević TM, Šiler-Marinković S, Dimitrijević-Branković S. Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes. in International Journal of Food Properties. 2011;14(1):175-184.
doi:10.1080/10942910903160364 .
Đorđević, Tijana M., Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, "Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes" in International Journal of Food Properties, 14, no. 1 (2011):175-184,
https://doi.org/10.1080/10942910903160364 . .
83
58
89

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

Đorđević, Tijana M.; Šiler-Marinković, Slavica; Dimitrijević-Branković, Suzana

(Elsevier Sci Ltd, Oxford, 2010)

TY  - JOUR
AU  - Đorđević, Tijana M.
AU  - Šiler-Marinković, Slavica
AU  - Dimitrijević-Branković, Suzana
PY  - 2010
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1621
AB  - The influence of fermentation by two types of microorganisms (lactic acid bacteria Lactobacillus rhamnosus, and yeast Saccharomyces cerevisiae) on antioxidant activities and total phenolics of 4 cereals, namely buckwheat, wheat germ, barley and rye, was determined and compared with those of their unfermented counterparts. The total phenolic content (TPC), determined by the Folin-Ciocalteu method, increased upon fermentation. Antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The presence of those microorganisms was more or less important for enhanced levels of antioxidant activity. Thus fermentation offers a tool to further increase the bioactive potential of cereal products.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
EP  - 963
IS  - 3
SP  - 957
VL  - 119
DO  - 10.1016/j.foodchem.2009.07.049
ER  - 
@article{
author = "Đorđević, Tijana M. and Šiler-Marinković, Slavica and Dimitrijević-Branković, Suzana",
year = "2010",
abstract = "The influence of fermentation by two types of microorganisms (lactic acid bacteria Lactobacillus rhamnosus, and yeast Saccharomyces cerevisiae) on antioxidant activities and total phenolics of 4 cereals, namely buckwheat, wheat germ, barley and rye, was determined and compared with those of their unfermented counterparts. The total phenolic content (TPC), determined by the Folin-Ciocalteu method, increased upon fermentation. Antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The presence of those microorganisms was more or less important for enhanced levels of antioxidant activity. Thus fermentation offers a tool to further increase the bioactive potential of cereal products.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Effect of fermentation on antioxidant properties of some cereals and pseudo cereals",
pages = "963-957",
number = "3",
volume = "119",
doi = "10.1016/j.foodchem.2009.07.049"
}
Đorđević, T. M., Šiler-Marinković, S.,& Dimitrijević-Branković, S.. (2010). Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. in Food Chemistry
Elsevier Sci Ltd, Oxford., 119(3), 957-963.
https://doi.org/10.1016/j.foodchem.2009.07.049
Đorđević TM, Šiler-Marinković S, Dimitrijević-Branković S. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. in Food Chemistry. 2010;119(3):957-963.
doi:10.1016/j.foodchem.2009.07.049 .
Đorđević, Tijana M., Šiler-Marinković, Slavica, Dimitrijević-Branković, Suzana, "Effect of fermentation on antioxidant properties of some cereals and pseudo cereals" in Food Chemistry, 119, no. 3 (2010):957-963,
https://doi.org/10.1016/j.foodchem.2009.07.049 . .
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