Ignjatović, Ljubiša

Link to this page

Authority KeyName Variants
orcid::0000-0002-3512-456X
  • Ignjatović, Ljubiša (5)
Projects

Author's Bibliography

Polyphenol profile of buckwheat honey, nectar and pollen

Nešović, Milica; Gašić, Uroš; Tosti, Tomislav; Horvacki, Nikola; Šikoparija, Branko; Nedić, Nebojša; Blagojević, Stevan; Ignjatović, Ljubiša; Tešić, Živoslav

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav
UR  - https://royalsocietypublishing.org/doi/10.1098/rsos.201576
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4451
AB  - A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.
T2  - Royal Society Open Science
T1  - Polyphenol profile of buckwheat honey, nectar and pollen
VL  - 7
IS  - 12
SP  - 201576
DO  - 10.1098/rsos.201576
ER  - 
@article{
author = "Nešović, Milica and Gašić, Uroš and Tosti, Tomislav and Horvacki, Nikola and Šikoparija, Branko and Nedić, Nebojša and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav",
url = "https://royalsocietypublishing.org/doi/10.1098/rsos.201576, http://cherry.chem.bg.ac.rs/handle/123456789/4451",
abstract = "A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.",
journal = "Royal Society Open Science",
title = "Polyphenol profile of buckwheat honey, nectar and pollen",
volume = "7",
number = "12",
pages = "201576",
doi = "10.1098/rsos.201576"
}
Nešović, M., Gašić, U., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L.,& Tešić, Ž.Polyphenol profile of buckwheat honey, nectar and pollen.
Royal Society Open Science, 7(12), 201576.
https://doi.org/10.1098/rsos.201576
Nešović M, Gašić U, Tosti T, Horvacki N, Šikoparija B, Nedić N, Blagojević S, Ignjatović L, Tešić Ž. Polyphenol profile of buckwheat honey, nectar and pollen. Royal Society Open Science.7(12):201576
Nešović Milica, Gašić Uroš, Tosti Tomislav, Horvacki Nikola, Šikoparija Branko, Nedić Nebojša, Blagojević Stevan, Ignjatović Ljubiša, Tešić Živoslav, "Polyphenol profile of buckwheat honey, nectar and pollen" Royal Society Open Science, 7, no. 12:201576,
https://doi.org/10.1098/rsos.201576 .

Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro

Nešović, Milica; Gašić, Uroš M.; Tosti, Tomislav; Trifković, Jelena; Baošić, Rada; Blagojević, Stevan; Ignjatović, Ljubiša; Tešić, Živoslav Lj.

(Royal Society of Chemistry, 2020)

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3827
AB  - The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro
VL  - 10
IS  - 5
SP  - 2462
EP  - 2471
DO  - 10.1039/c9ra08783d
ER  - 
@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3827",
abstract = "The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm-1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region.",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro",
volume = "10",
number = "5",
pages = "2462-2471",
doi = "10.1039/c9ra08783d"
}
Nešović, M., Gašić, U. M., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj. (2020). Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro.
RSC Advances
Royal Society of Chemistry., 10(5), 2462-2471.
https://doi.org/10.1039/c9ra08783d
Nešović M, Gašić UM, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić ŽL. Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. RSC Advances. 2020;10(5):2462-2471
Nešović Milica, Gašić Uroš M., Tosti Tomislav, Trifković Jelena, Baošić Rada, Blagojević Stevan, Ignjatović Ljubiša, Tešić Živoslav Lj., "Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro" RSC Advances, 10, no. 5 (2020):2462-2471,
https://doi.org/10.1039/c9ra08783d .
1
6
5
6

Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d

Nešović, Milica; Gašić, Uroš M.; Tosti, Tomislav; Trifković, Jelena; Baošić, Rada; Blagojević, Stevan; Ignjatović, Ljubiša; Tešić, Živoslav Lj.

(Royal Society of Chemistry, 2020)

TY  - BOOK
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Trifković, Jelena
AU  - Baošić, Rada
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/3828
PB  - Royal Society of Chemistry
T2  - RSC Advances
T1  - Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d
ER  - 
@book{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Trifković, Jelena and Baošić, Rada and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/3828",
publisher = "Royal Society of Chemistry",
journal = "RSC Advances",
title = "Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d"
}
Nešović, M., Gašić, U. M., Tosti, T., Trifković, J., Baošić, R., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj. (2020). Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d.
RSC Advances
Royal Society of Chemistry..
Nešović M, Gašić UM, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić ŽL. Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d. RSC Advances. 2020;
Nešović Milica, Gašić Uroš M., Tosti Tomislav, Trifković Jelena, Baošić Rada, Blagojević Stevan, Ignjatović Ljubiša, Tešić Živoslav Lj., "Supplementary data for article: Nešović, M.; Gašić, U.; Tosti, T.; Trifković, J.; Baošić, R.; Blagojević, S.; Ignjatović, L.; Tešić, Ž. Physicochemical Analysis and Phenolic Profile of Polyfloral and Honeydew Honey from Montenegro. RSC Advances 2020, 10 (5), 2462–2471. https://doi.org/10.1039/c9ra08783d" RSC Advances (2020)

Polyphenolic profile of buckwheat honey, nectar and pollen

Nešović, Milica; Gašić, Uroš M.; Tosti, Tomislav; Horvacki, Nikola; Šikoparija, Branko; Nedić, Nebojša; Blagojević, Stevan; Ignjatović, Ljubiša; Tešić, Živoslav Lj.

(Royal Society of Chemistry, 2020)

TY  - JOUR
AU  - Nešović, Milica
AU  - Gašić, Uroš M.
AU  - Tosti, Tomislav
AU  - Horvacki, Nikola
AU  - Šikoparija, Branko
AU  - Nedić, Nebojša
AU  - Blagojević, Stevan
AU  - Ignjatović, Ljubiša
AU  - Tešić, Živoslav Lj.
PY  - 2020
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4327
AB  - A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.
PB  - Royal Society of Chemistry
T2  - Royal Society Open Science
T1  - Polyphenolic profile of buckwheat honey, nectar and pollen
VL  - 7
IS  - 12
SP  - 201576
DO  - 10.1098/rsos.201576
ER  - 
@article{
author = "Nešović, Milica and Gašić, Uroš M. and Tosti, Tomislav and Horvacki, Nikola and Šikoparija, Branko and Nedić, Nebojša and Blagojević, Stevan and Ignjatović, Ljubiša and Tešić, Živoslav Lj.",
year = "2020",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/4327",
abstract = "A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.",
publisher = "Royal Society of Chemistry",
journal = "Royal Society Open Science",
title = "Polyphenolic profile of buckwheat honey, nectar and pollen",
volume = "7",
number = "12",
pages = "201576",
doi = "10.1098/rsos.201576"
}
Nešović, M., Gašić, U. M., Tosti, T., Horvacki, N., Šikoparija, B., Nedić, N., Blagojević, S., Ignjatović, L.,& Tešić, Ž. Lj. (2020). Polyphenolic profile of buckwheat honey, nectar and pollen.
Royal Society Open Science
Royal Society of Chemistry., 7(12), 201576.
https://doi.org/10.1098/rsos.201576
Nešović M, Gašić UM, Tosti T, Horvacki N, Šikoparija B, Nedić N, Blagojević S, Ignjatović L, Tešić ŽL. Polyphenolic profile of buckwheat honey, nectar and pollen. Royal Society Open Science. 2020;7(12):201576
Nešović Milica, Gašić Uroš M., Tosti Tomislav, Horvacki Nikola, Šikoparija Branko, Nedić Nebojša, Blagojević Stevan, Ignjatović Ljubiša, Tešić Živoslav Lj., "Polyphenolic profile of buckwheat honey, nectar and pollen" Royal Society Open Science, 7, no. 12 (2020):201576,
https://doi.org/10.1098/rsos.201576 .

Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether

Gašić, M.J.; Zlatović, Mario; Ignjatović, Ljubiša; Putniković, B.; Sladić, Dušan

(1996)

TY  - JOUR
AU  - Gašić, M.J.
AU  - Zlatović, Mario
AU  - Ignjatović, Ljubiša
AU  - Putniković, B.
AU  - Sladić, Dušan
PY  - 1996
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/73
AB  - Electrochemical epoxidation of cholesterol and avarol dimethyl ether with bromide as heteromediator was performed, and its mechanism discussed. The influence of the solvent, the mediator concentration, and different electrolytic techniques on yield of the products was examined. Under optimal conditions, the yield of the cholesterol epoxides (5α,6α and 5β, 6β) was 88%, and of the corresponding epoxides of the avarol dimethyl ether 72%.
T2  - Journal of the Serbian Chemical Society
T1  - Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether
VL  - 61
IS  - 11
SP  - 1033
EP  - 1037
ER  - 
@article{
author = "Gašić, M.J. and Zlatović, Mario and Ignjatović, Ljubiša and Putniković, B. and Sladić, Dušan",
year = "1996",
url = "http://cherry.chem.bg.ac.rs/handle/123456789/73",
abstract = "Electrochemical epoxidation of cholesterol and avarol dimethyl ether with bromide as heteromediator was performed, and its mechanism discussed. The influence of the solvent, the mediator concentration, and different electrolytic techniques on yield of the products was examined. Under optimal conditions, the yield of the cholesterol epoxides (5α,6α and 5β, 6β) was 88%, and of the corresponding epoxides of the avarol dimethyl ether 72%.",
journal = "Journal of the Serbian Chemical Society",
title = "Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether",
volume = "61",
number = "11",
pages = "1033-1037"
}
Gašić, M.J., Zlatović, M., Ignjatović, L., Putniković, B.,& Sladić, D. (1996). Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether.
Journal of the Serbian Chemical Society, 61(11), 1033-1037.
Gašić M, Zlatović M, Ignjatović L, Putniković B, Sladić D. Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether. Journal of the Serbian Chemical Society. 1996;61(11):1033-1037
Gašić M.J., Zlatović Mario, Ignjatović Ljubiša, Putniković B., Sladić Dušan, "Improved electrochemical epoxidation of cholesterol and avarol dimethyl ether" Journal of the Serbian Chemical Society, 61, no. 11 (1996):1033-1037