TY  - JOUR
AU  - Jovanović, Jelena
AU  - Krnjajić, Slobodan
AU  - Ćirković, Jovana
AU  - Radojković, Aleksandar
AU  - Popović Milovanović, Tatjana
AU  - Branković, Goran
AU  - Branković, Zorica
PY  - 2020
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/743
AB  - The study reported the development of biodegradable, environment- and eco-friendly material based on natural polymers and lemongrass (Cymbopogon citratus L.) essential oil (LEO) for application as a green pesticide. The insecticidal effect of an emulsion composed of encapsulated LEO into a biopolymer matrix against the potato tuber moth (Phthorimaea operculella, Lepidoptera: Gelechiidae) (PTM) was examined and its prolonged effect compared with pure LEO. The lethal effect of the encapsulated LEO against the PTM was prolonged for up to seven days as compared to 48 h for the pure LEO. The slow release rate of the active compound (citral) from the encapsulated and the pure LEO was determined by UV-Vis spectrophotometry. After seven days the citral concentration in the encapsulated LEO was higher (60%) than in the pure LEO after 48 h (52.7%). The results of the slow release of the active compound correlated well with the insecticidal effect of the encapsulated and the pure LEO against the PTM.
PB  - Elsevier
T2  - Crop Protection
T1  - Effect of encapsulated lemongrass (Cymbopogon citratus L.) essential oil against potato tuber moth Phthorimaea operculella
EP  - 109
SP  - 105
VL  - 132
DO  - 10.1016/j.cropro.2020.105109
ER  - 

@article{
author = "Jovanović, Jelena and Krnjajić, Slobodan and Ćirković, Jovana and Radojković, Aleksandar and Popović Milovanović, Tatjana and Branković, Goran and Branković, Zorica",
year = "2020",
abstract = "The study reported the development of biodegradable, environment- and eco-friendly material based on natural polymers and lemongrass (Cymbopogon citratus L.) essential oil (LEO) for application as a green pesticide. The insecticidal effect of an emulsion composed of encapsulated LEO into a biopolymer matrix against the potato tuber moth (Phthorimaea operculella, Lepidoptera: Gelechiidae) (PTM) was examined and its prolonged effect compared with pure LEO. The lethal effect of the encapsulated LEO against the PTM was prolonged for up to seven days as compared to 48 h for the pure LEO. The slow release rate of the active compound (citral) from the encapsulated and the pure LEO was determined by UV-Vis spectrophotometry. After seven days the citral concentration in the encapsulated LEO was higher (60%) than in the pure LEO after 48 h (52.7%). The results of the slow release of the active compound correlated well with the insecticidal effect of the encapsulated and the pure LEO against the PTM.",
publisher = "Elsevier",
journal = "Crop Protection",
title = "Effect of encapsulated lemongrass (Cymbopogon citratus L.) essential oil against potato tuber moth Phthorimaea operculella",
pages = "109-105",
volume = "132",
doi = "10.1016/j.cropro.2020.105109"
}

Jovanović, J., Krnjajić, S., Ćirković, J., Radojković, A., Popović Milovanović, T., Branković, G.,& Branković, Z.. (2020). Effect of encapsulated lemongrass (Cymbopogon citratus L.) essential oil against potato tuber moth Phthorimaea operculella. in Crop Protection
Elsevier., 132, 105-109.
https://doi.org/10.1016/j.cropro.2020.105109

Jovanović J, Krnjajić S, Ćirković J, Radojković A, Popović Milovanović T, Branković G, Branković Z. Effect of encapsulated lemongrass (Cymbopogon citratus L.) essential oil against potato tuber moth Phthorimaea operculella. in Crop Protection. 2020;132:105-109.
doi:10.1016/j.cropro.2020.105109 .

Jovanović, Jelena, Krnjajić, Slobodan, Ćirković, Jovana, Radojković, Aleksandar, Popović Milovanović, Tatjana, Branković, Goran, Branković, Zorica, "Effect of encapsulated lemongrass (Cymbopogon citratus L.) essential oil against potato tuber moth Phthorimaea operculella" in Crop Protection, 132 (2020):105-109,
https://doi.org/10.1016/j.cropro.2020.105109 . .

TY  - JOUR
AU  - Đurović, Sanja
AU  - Nikolić, Bogdan
AU  - Luković, Nevena
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Sekuljica, Natasa
AU  - Mijin, Dušan
AU  - Knezevic-Jugović, Zorica
PY  - 2018
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/509
AB  - The aim of the study was to investigate and compare several extraction protocols like 1) high-power ultrasound probe assisted solvent extraction; 2) microwave assisted solvent extraction; 3) direct acid hydrolysis; 4) direct alkali hydrolysis, and 5) two step extraction consisting of ultrasound or microwave assisted solvent extraction followed by alkaline and acid hydrolysis in terms of efficiency of the extraction of phenolic acids from the yellow soybean seed variety Laura. These extracts were screened for their total phenol content (TPC), and for their antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, as well as on content of some individual phenolic acids. It appeared that the acetone containing mixtures gave much higher TPC than methanol containing ones, but the presence of acid in the methanol solvent significantly improved the extraction of phenolic compounds. To further improve the extraction, an ultrasound lab-scale probe at 20 kHz was used, with 15 and 30% of the maximum amplitude, and the extraction time was varied from 2 to 15 min. Microwave assisted extraction was performed varying the temperature from 55 to 85 degrees C, microwave power from 25 to 100 W and extraction time from 2 to 10 min. Changes in the content of six phenolic acids were examined: gallic, trans cinnamic, chlorogenic, caffeic, p-coumaric and ferulic acid. The separation and quantification of phenolic acids was accomplished by high-performance liquid chromatography-diode array detection (DAD) procedure. The results suggested that microwaves contributed to more efficient extraction of phenolic acids from the seed of yellow soybean. The amount of phenolic acids varied from 65.52 mu g/g of dry matter (d.m.) for caffeic acid, to 581.84 mu g/g d.m. for p-coumaric acid. Both, ultrasound and microwaves contributed to more efficient extraction of total phenol compounds and enhanced antioxidant activity of soybean seed extracts. TPC varied from 12.48 to 18.77 mg GAE/g d.m. and antioxidant activity varied from 244.58 to 345.21 mu mol TROLOX eq/g d.m.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds
EP  - 231
SP  - 223
VL  - 122
DO  - 10.1016/j.indcrop.2018.05.078
ER  - 

@article{
author = "Đurović, Sanja and Nikolić, Bogdan and Luković, Nevena and Jovanović, Jelena and Stefanović, Andrea and Sekuljica, Natasa and Mijin, Dušan and Knezevic-Jugović, Zorica",
year = "2018",
abstract = "The aim of the study was to investigate and compare several extraction protocols like 1) high-power ultrasound probe assisted solvent extraction; 2) microwave assisted solvent extraction; 3) direct acid hydrolysis; 4) direct alkali hydrolysis, and 5) two step extraction consisting of ultrasound or microwave assisted solvent extraction followed by alkaline and acid hydrolysis in terms of efficiency of the extraction of phenolic acids from the yellow soybean seed variety Laura. These extracts were screened for their total phenol content (TPC), and for their antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH) assay, as well as on content of some individual phenolic acids. It appeared that the acetone containing mixtures gave much higher TPC than methanol containing ones, but the presence of acid in the methanol solvent significantly improved the extraction of phenolic compounds. To further improve the extraction, an ultrasound lab-scale probe at 20 kHz was used, with 15 and 30% of the maximum amplitude, and the extraction time was varied from 2 to 15 min. Microwave assisted extraction was performed varying the temperature from 55 to 85 degrees C, microwave power from 25 to 100 W and extraction time from 2 to 10 min. Changes in the content of six phenolic acids were examined: gallic, trans cinnamic, chlorogenic, caffeic, p-coumaric and ferulic acid. The separation and quantification of phenolic acids was accomplished by high-performance liquid chromatography-diode array detection (DAD) procedure. The results suggested that microwaves contributed to more efficient extraction of phenolic acids from the seed of yellow soybean. The amount of phenolic acids varied from 65.52 mu g/g of dry matter (d.m.) for caffeic acid, to 581.84 mu g/g d.m. for p-coumaric acid. Both, ultrasound and microwaves contributed to more efficient extraction of total phenol compounds and enhanced antioxidant activity of soybean seed extracts. TPC varied from 12.48 to 18.77 mg GAE/g d.m. and antioxidant activity varied from 244.58 to 345.21 mu mol TROLOX eq/g d.m.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds",
pages = "231-223",
volume = "122",
doi = "10.1016/j.indcrop.2018.05.078"
}

Đurović, S., Nikolić, B., Luković, N., Jovanović, J., Stefanović, A., Sekuljica, N., Mijin, D.,& Knezevic-Jugović, Z.. (2018). The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 122, 223-231.
https://doi.org/10.1016/j.indcrop.2018.05.078

Đurović S, Nikolić B, Luković N, Jovanović J, Stefanović A, Sekuljica N, Mijin D, Knezevic-Jugović Z. The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds. in Industrial Crops and Products. 2018;122:223-231.
doi:10.1016/j.indcrop.2018.05.078 .

Đurović, Sanja, Nikolić, Bogdan, Luković, Nevena, Jovanović, Jelena, Stefanović, Andrea, Sekuljica, Natasa, Mijin, Dušan, Knezevic-Jugović, Zorica, "The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds" in Industrial Crops and Products, 122 (2018):223-231,
https://doi.org/10.1016/j.indcrop.2018.05.078 . .

TY  - JOUR
AU  - Elmalimadi, Mohamed B.
AU  - Jovanović, Jelena R.
AU  - Stefanović, Andrea B.
AU  - Jakovetić-Tanasković, Sonja
AU  - Đurović, Sanja
AU  - Bugarski, Branko M.
AU  - Knezevic-Jugović, Zorica D.
PY  - 2017
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/476
AB  - The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten
EP  - 557
SP  - 548
VL  - 109
DO  - 10.1016/j.indcrop.2017.09.008
ER  - 

@article{
author = "Elmalimadi, Mohamed B. and Jovanović, Jelena R. and Stefanović, Andrea B. and Jakovetić-Tanasković, Sonja and Đurović, Sanja and Bugarski, Branko M. and Knezevic-Jugović, Zorica D.",
year = "2017",
abstract = "The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten",
pages = "557-548",
volume = "109",
doi = "10.1016/j.indcrop.2017.09.008"
}

Elmalimadi, M. B., Jovanović, J. R., Stefanović, A. B., Jakovetić-Tanasković, S., Đurović, S., Bugarski, B. M.,& Knezevic-Jugović, Z. D.. (2017). Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 109, 548-557.
https://doi.org/10.1016/j.indcrop.2017.09.008

Elmalimadi MB, Jovanović JR, Stefanović AB, Jakovetić-Tanasković S, Đurović S, Bugarski BM, Knezevic-Jugović ZD. Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products. 2017;109:548-557.
doi:10.1016/j.indcrop.2017.09.008 .

Elmalimadi, Mohamed B., Jovanović, Jelena R., Stefanović, Andrea B., Jakovetić-Tanasković, Sonja, Đurović, Sanja, Bugarski, Branko M., Knezevic-Jugović, Zorica D., "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten" in Industrial Crops and Products, 109 (2017):548-557,
https://doi.org/10.1016/j.indcrop.2017.09.008 . .