Nikolić, Dragica

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Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method

Đinović-Stojanović, Jasna; Stišović, Jelena; Popović, Aleksandar R.; Nikolić, Dragica; Janković, Saša

(2014)

TY  - JOUR
AU  - Đinović-Stojanović, Jasna
AU  - Stišović, Jelena
AU  - Popović, Aleksandar R.
AU  - Nikolić, Dragica
AU  - Janković, Saša
PY  - 2014
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/184
AB  - Smoked meat and smoked meat products represent a significant part of the human diet in Serbia. The process of smoking, i.e. wood combustion, is one of the most important sources of polycyclic aromatic hydrocarcarbons (PAHs). Considering the carcinogenic and mutagenic properties of some PAHs, these compounds have been in the spotlight of scientific interest. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) reviewed the available data on occurrence and toxicity of PAHs in food. In 2008, the CONTAM Panel concluded that benzo[a]pyrene is not a suitable indicator for the occurrence of PAHs in food. Based on the currently available data relating to occurrence and toxicity, the CONTAM Panel concluded that the sum of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene (PAH4) are the most suitable indicators of PAHs in food. These proposals have become part of the legislation both of EU and Serbia. From 1st September 2014, maximum residue limits (MRL) both for benzo[a]pyrene (2 μg/kg) and sum of PAH4 compounds (12 μg/kg), in smoked meat and meat products, were defined by the legislation of Serbia, which is in accordance with EU regulation. In this paper, the method has been developed for the determination of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene (PAH4 compounds) in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene. Different conditions of HPLC-FL analysed were applied (mobile phase, HPLC column, oven temperature, flow) in order to achieve optimal conditions for qualitative and quantitative analysis of PAH4 compounds.
AB  - Dimljeno meso i proizvodi od mesa zauzimaju važno mesto u ishrani stanovništva u Srbiji. S obzirom, da tokom dimljenja tj. procesom sagorevanja drveta nastaju policiklični aromatični ugljovodonici (Polycyclic Aromatic Hydrocarbons, PAH), koji su klasifikovani kao karcinogena i mutagena jedinjenja, proučavanje ovih jedinjenja uvek zaokuplja pažnju javnosti. Na osnovu podataka, koji su rezultat novih bioloških i toksikoloških naučnih istraživanja, evropska naučna komisija o zagađivačima u lancu ishrane je u junu 2008. godine predložila da se suma sadržaja benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena, tj. PAH4 jedinjenja koristi kao marker prisustva drugih PAH jedinjenja u različitoj hrani. Ovi predlozi postali su deo zakonske regulative, kako Evropske unije, tako i Srbije. Zakonska regulativa Srbije, koja je u saglasnosti sa propisima EU, od 1. septembra 2014. godine definiše maksimalno dozvoljenu količinu (MDK) za sumu sadržaja PAH4 jedinjenja (12 μg/kg), kao i za sadržaj benzo[a]pirena (2 μg/ kg) u dimljenom mesu i proizvodima od mesa. U ovom radu razvijena je metoda za određivanje benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena tj. PAH4 jedinjenja u dimljenom mesu i proizvodima od mesa. Za ekstrakciju lipida i lipofilnih jedinjenja iz uzoraka korišćena je ubrzana ekstrakcija pomoću rastvarača. Ekstrakcija na čvrstoj fazi je korišćena kao postupak za uklanjanje molekula lipida iz ispitanih uzoraka. Identifikacija i kvantifikacija benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena rađena je korišćenjem visokoefikasne tečne hromatografije sa fluorescentnim detektorom (HPLC-FL). Primenjeni su različiti uslovi HPLC analize (mobilna faza, HPLC kolona, temperatura peći, protok mobilne faze) u cilju postizanja optimalnih uslova za kvalitativnu i kvantitativnu analizu PAH4 jedinjenja.
T2  - Tehnologija mesa
T1  - Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method
T1  - Određivanje PAH4 jedinjenja u dimljenom mesu i dimljenim proizvodima od mesa - razrada metode
VL  - 55
IS  - 2
SP  - 184
EP  - 198
DO  - 10.5937/tehmesa1402184D
UR  - Kon_95
ER  - 
@article{
author = "Đinović-Stojanović, Jasna and Stišović, Jelena and Popović, Aleksandar R. and Nikolić, Dragica and Janković, Saša",
year = "2014",
abstract = "Smoked meat and smoked meat products represent a significant part of the human diet in Serbia. The process of smoking, i.e. wood combustion, is one of the most important sources of polycyclic aromatic hydrocarcarbons (PAHs). Considering the carcinogenic and mutagenic properties of some PAHs, these compounds have been in the spotlight of scientific interest. The EFSA (European Food Safety Authority) Panel on Contaminants in the Food Chain (CONTAM Panel) reviewed the available data on occurrence and toxicity of PAHs in food. In 2008, the CONTAM Panel concluded that benzo[a]pyrene is not a suitable indicator for the occurrence of PAHs in food. Based on the currently available data relating to occurrence and toxicity, the CONTAM Panel concluded that the sum of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene (PAH4) are the most suitable indicators of PAHs in food. These proposals have become part of the legislation both of EU and Serbia. From 1st September 2014, maximum residue limits (MRL) both for benzo[a]pyrene (2 μg/kg) and sum of PAH4 compounds (12 μg/kg), in smoked meat and meat products, were defined by the legislation of Serbia, which is in accordance with EU regulation. In this paper, the method has been developed for the determination of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene (PAH4 compounds) in smoked meat and smoked meat products. Accelerated solvent extraction (ASE) was used for extraction of lipids and lipophilic compounds. Solid Phase Extraction (SPE) was used in order to remove lipids from analysed samples. High-performance liquid chromatographic with fluorescence detection (HPLC-FL) was applied for identification and quantification of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene. Different conditions of HPLC-FL analysed were applied (mobile phase, HPLC column, oven temperature, flow) in order to achieve optimal conditions for qualitative and quantitative analysis of PAH4 compounds., Dimljeno meso i proizvodi od mesa zauzimaju važno mesto u ishrani stanovništva u Srbiji. S obzirom, da tokom dimljenja tj. procesom sagorevanja drveta nastaju policiklični aromatični ugljovodonici (Polycyclic Aromatic Hydrocarbons, PAH), koji su klasifikovani kao karcinogena i mutagena jedinjenja, proučavanje ovih jedinjenja uvek zaokuplja pažnju javnosti. Na osnovu podataka, koji su rezultat novih bioloških i toksikoloških naučnih istraživanja, evropska naučna komisija o zagađivačima u lancu ishrane je u junu 2008. godine predložila da se suma sadržaja benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena, tj. PAH4 jedinjenja koristi kao marker prisustva drugih PAH jedinjenja u različitoj hrani. Ovi predlozi postali su deo zakonske regulative, kako Evropske unije, tako i Srbije. Zakonska regulativa Srbije, koja je u saglasnosti sa propisima EU, od 1. septembra 2014. godine definiše maksimalno dozvoljenu količinu (MDK) za sumu sadržaja PAH4 jedinjenja (12 μg/kg), kao i za sadržaj benzo[a]pirena (2 μg/ kg) u dimljenom mesu i proizvodima od mesa. U ovom radu razvijena je metoda za određivanje benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena tj. PAH4 jedinjenja u dimljenom mesu i proizvodima od mesa. Za ekstrakciju lipida i lipofilnih jedinjenja iz uzoraka korišćena je ubrzana ekstrakcija pomoću rastvarača. Ekstrakcija na čvrstoj fazi je korišćena kao postupak za uklanjanje molekula lipida iz ispitanih uzoraka. Identifikacija i kvantifikacija benzo[a]pirena, benzo[a]antracena, benzo[b]fluorantena i hrizena rađena je korišćenjem visokoefikasne tečne hromatografije sa fluorescentnim detektorom (HPLC-FL). Primenjeni su različiti uslovi HPLC analize (mobilna faza, HPLC kolona, temperatura peći, protok mobilne faze) u cilju postizanja optimalnih uslova za kvalitativnu i kvantitativnu analizu PAH4 jedinjenja.",
journal = "Tehnologija mesa",
title = "Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method, Određivanje PAH4 jedinjenja u dimljenom mesu i dimljenim proizvodima od mesa - razrada metode",
volume = "55",
number = "2",
pages = "184-198",
doi = "10.5937/tehmesa1402184D",
url = "Kon_95"
}
Đinović-Stojanović, J., Stišović, J., Popović, A. R., Nikolić, D.,& Janković, S.. (2014). Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method. in Tehnologija mesa, 55(2), 184-198.
https://doi.org/10.5937/tehmesa1402184D
Kon_95
Đinović-Stojanović J, Stišović J, Popović AR, Nikolić D, Janković S. Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method. in Tehnologija mesa. 2014;55(2):184-198.
doi:10.5937/tehmesa1402184D
Kon_95 .
Đinović-Stojanović, Jasna, Stišović, Jelena, Popović, Aleksandar R., Nikolić, Dragica, Janković, Saša, "Determination of PAH4 compounds in smoked meat and meat products: Elaboration of the method" in Tehnologija mesa, 55, no. 2 (2014):184-198,
https://doi.org/10.5937/tehmesa1402184D .,
Kon_95 .

Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube

Đinović-Stojanović, Jasna; Spasić, Jelena; Popović, Aleksandar R.; Vranić, Danijela; Nikčević, Miroslav; Hegediš, Aleksandar; Nikolić, Dragica

(2013)

TY  - JOUR
AU  - Đinović-Stojanović, Jasna
AU  - Spasić, Jelena
AU  - Popović, Aleksandar R.
AU  - Vranić, Danijela
AU  - Nikčević, Miroslav
AU  - Hegediš, Aleksandar
AU  - Nikolić, Dragica
PY  - 2013
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/183
AB  - The distribution and contents of organochlorine pesticides (OCPs) and congeners of polychlorinated biphenyls (PCBs) were analyzed in Bream (Blicca bjoerkna) and Barbel (Barbus barbus) from the Danube River, near Batajnica. The analysed compounds were 16 OCPs (α-Hexachlorocyclohexane (α-HCH), β-Hexachlorocyclohexane (β-HCH), Hexachlorobenzene (HCB), γ-Hexachlorocyclohexane (γ-HCH), δ-Hexachlorocyclohexane (δ-HCH), Heptachlor, Aldrin, cis-Heptachloroepoxide (cis-HCE), trans-Heptachloroepoxide (trans-HCE), γ-Chlordane, p,p'-Dichlorodiphenyldichloroethylene (p,p'-DDE), α-Chlordane, Dieldrin, Endrin, p,p'-Dichlorodiphenyldichloroethane (p,p'-DDD), p,p'-Dichlorodiphenyltri-chloroethane (p,p'-DDT)) and 7 PCB congeners (IUPAC numbers 28, 52, 101, 138, 153, 180, 118). Determination and quantification of OCPs and PCBs were performed by a GC-ECD method. The proximate composition of fish fillets was determined by applying standard SRPS ISO methods. The statistically significant difference (p  lt  0.05) was found between the OCPs content in Bream and Barbel, as well as between PCBs content in the analyzed fish filets. Among all analyzed pesticides, both fish contained the highest amounts of ΣDDT (expressed as sum of p,p'-DDT + p,p'-DDE + p,p'-DDD), (13.8 ng/g fish - Bream, 2.6 ng/g fish - Barbel). The sum of PCB congeners in Bream filets (40.8 ng/g fish) was significantly higher than in Barbel filets (7.2 ng/g fish). Results of Student's t-test (p = 0.05) showed the differences in the content of lipids, moisture, ash and calculated energy value between the analyzed fish filets. Four times higher fat content in Bream (4.25%) than in Barbel (1.07%) is one of the main reasons for higher content of OCPs and PCBs in Bream compared to Barbel, which were taken from the same location (The Danube River, Batajnica).
AB  - U ovom radu prikazana je distribucija i sadržaj organohlornih pesticida (organochlorine pesticides, OCP) i polihlorovanih bifenila (polychlorinated biphenyls, PCB) u ribama krupatici (Blicca bjoerkna) i mreni (Barbus barbus) iz Dunava u blizini Batajnice. Ispitano je 16 organohlornih pesticida i 7 kongenera polihlorovanih bifenila. Anlizirana su sledeća jedinjenja: α-heksahlorocikloheksan (α-HCH), β-heksahlorocikloheksan (β-HCH), heksahlorobenzen (HCB), γ-heksahlorocikloheksan (γ-HCH), δ-heksahlorocikloheksan (δ-HCH), heptahlor, aldrin, cis-heptahloroepoksid (cis-HCE), trans-heptahloroepoksid (trans-HCE), γ-hlordan, α-hlordan, p,p'-dihlorodifenildihloroetilen (p,p'-DDE), dieldrin, endrin, p,p'-dihlorodifenildihloroetan (p,p'-DDD) i p,p'- dihlorodifeniltrihloroetan (p,p'-DDT) i PCB kongeneri označeni IUPAC brojevima 28, 52, 101, 138, 153, 180 i 118. Kvalitativna i kvanitativna ispitivanja ovih jedinjenja rađena su GC-ECD metodom. Sadržaj proteina, lipida, vlage i pepela u filetima riba određen je korišćenjem standardnih SRPS ISO metoda. Utvrđena je statistički značajna razlika (p  lt  0,05) između sadržaja organohlornih pesticida u krupatici i mreni, kao i između sadržaja polihlorovanih bifenila u ispitanim ribama. Najveći sadržaj među ispitivanim organohlornim pesticidima, u obe vrste ribe utvrđen je za ΣDDT (pp'-DDT + pp'-DDE + pp'-DDD), (13,8 ng/g ribe - krupatica, 2,6 ng/g ribe - mrena). Ukupan sadržaj PCB jedinjenja u filetima krupatice (40,8 ng/g ribe) bio je značajno veći nego u filetima mrene (7,2 ng/g ribe). Na osnovu rezultata Studentovog t-testa (p = 0,05) utvrđeno je da postoji statistički značajna razlika u sadržaju masti, vlage, pepela i izračunate energetske vrednosti između fileta ispitanih riba. Četiri puta veći sadržaj masti u filetima krupatice (4,25%) u odnosu na filete mrene (1,07%) jedan je od glavih razloga većeg sadržaja organohlornih pesticida i polihlorovanih bifenila u krupatici nego u mreni, koje su uzete sa istog lokaliteta (Dunav, Batajnica).
T2  - Tehnologija mesa
T1  - Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube
T1  - Distribucija organohlornih pesticida i polihlorovanih bifenila u dve vrste riba iz Dunava
VL  - 54
IS  - 1
SP  - 69
EP  - 78
DO  - 10.5937/tehmesa1301069D
UR  - Kon_94
ER  - 
@article{
author = "Đinović-Stojanović, Jasna and Spasić, Jelena and Popović, Aleksandar R. and Vranić, Danijela and Nikčević, Miroslav and Hegediš, Aleksandar and Nikolić, Dragica",
year = "2013",
abstract = "The distribution and contents of organochlorine pesticides (OCPs) and congeners of polychlorinated biphenyls (PCBs) were analyzed in Bream (Blicca bjoerkna) and Barbel (Barbus barbus) from the Danube River, near Batajnica. The analysed compounds were 16 OCPs (α-Hexachlorocyclohexane (α-HCH), β-Hexachlorocyclohexane (β-HCH), Hexachlorobenzene (HCB), γ-Hexachlorocyclohexane (γ-HCH), δ-Hexachlorocyclohexane (δ-HCH), Heptachlor, Aldrin, cis-Heptachloroepoxide (cis-HCE), trans-Heptachloroepoxide (trans-HCE), γ-Chlordane, p,p'-Dichlorodiphenyldichloroethylene (p,p'-DDE), α-Chlordane, Dieldrin, Endrin, p,p'-Dichlorodiphenyldichloroethane (p,p'-DDD), p,p'-Dichlorodiphenyltri-chloroethane (p,p'-DDT)) and 7 PCB congeners (IUPAC numbers 28, 52, 101, 138, 153, 180, 118). Determination and quantification of OCPs and PCBs were performed by a GC-ECD method. The proximate composition of fish fillets was determined by applying standard SRPS ISO methods. The statistically significant difference (p  lt  0.05) was found between the OCPs content in Bream and Barbel, as well as between PCBs content in the analyzed fish filets. Among all analyzed pesticides, both fish contained the highest amounts of ΣDDT (expressed as sum of p,p'-DDT + p,p'-DDE + p,p'-DDD), (13.8 ng/g fish - Bream, 2.6 ng/g fish - Barbel). The sum of PCB congeners in Bream filets (40.8 ng/g fish) was significantly higher than in Barbel filets (7.2 ng/g fish). Results of Student's t-test (p = 0.05) showed the differences in the content of lipids, moisture, ash and calculated energy value between the analyzed fish filets. Four times higher fat content in Bream (4.25%) than in Barbel (1.07%) is one of the main reasons for higher content of OCPs and PCBs in Bream compared to Barbel, which were taken from the same location (The Danube River, Batajnica)., U ovom radu prikazana je distribucija i sadržaj organohlornih pesticida (organochlorine pesticides, OCP) i polihlorovanih bifenila (polychlorinated biphenyls, PCB) u ribama krupatici (Blicca bjoerkna) i mreni (Barbus barbus) iz Dunava u blizini Batajnice. Ispitano je 16 organohlornih pesticida i 7 kongenera polihlorovanih bifenila. Anlizirana su sledeća jedinjenja: α-heksahlorocikloheksan (α-HCH), β-heksahlorocikloheksan (β-HCH), heksahlorobenzen (HCB), γ-heksahlorocikloheksan (γ-HCH), δ-heksahlorocikloheksan (δ-HCH), heptahlor, aldrin, cis-heptahloroepoksid (cis-HCE), trans-heptahloroepoksid (trans-HCE), γ-hlordan, α-hlordan, p,p'-dihlorodifenildihloroetilen (p,p'-DDE), dieldrin, endrin, p,p'-dihlorodifenildihloroetan (p,p'-DDD) i p,p'- dihlorodifeniltrihloroetan (p,p'-DDT) i PCB kongeneri označeni IUPAC brojevima 28, 52, 101, 138, 153, 180 i 118. Kvalitativna i kvanitativna ispitivanja ovih jedinjenja rađena su GC-ECD metodom. Sadržaj proteina, lipida, vlage i pepela u filetima riba određen je korišćenjem standardnih SRPS ISO metoda. Utvrđena je statistički značajna razlika (p  lt  0,05) između sadržaja organohlornih pesticida u krupatici i mreni, kao i između sadržaja polihlorovanih bifenila u ispitanim ribama. Najveći sadržaj među ispitivanim organohlornim pesticidima, u obe vrste ribe utvrđen je za ΣDDT (pp'-DDT + pp'-DDE + pp'-DDD), (13,8 ng/g ribe - krupatica, 2,6 ng/g ribe - mrena). Ukupan sadržaj PCB jedinjenja u filetima krupatice (40,8 ng/g ribe) bio je značajno veći nego u filetima mrene (7,2 ng/g ribe). Na osnovu rezultata Studentovog t-testa (p = 0,05) utvrđeno je da postoji statistički značajna razlika u sadržaju masti, vlage, pepela i izračunate energetske vrednosti između fileta ispitanih riba. Četiri puta veći sadržaj masti u filetima krupatice (4,25%) u odnosu na filete mrene (1,07%) jedan je od glavih razloga većeg sadržaja organohlornih pesticida i polihlorovanih bifenila u krupatici nego u mreni, koje su uzete sa istog lokaliteta (Dunav, Batajnica).",
journal = "Tehnologija mesa",
title = "Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube, Distribucija organohlornih pesticida i polihlorovanih bifenila u dve vrste riba iz Dunava",
volume = "54",
number = "1",
pages = "69-78",
doi = "10.5937/tehmesa1301069D",
url = "Kon_94"
}
Đinović-Stojanović, J., Spasić, J., Popović, A. R., Vranić, D., Nikčević, M., Hegediš, A.,& Nikolić, D.. (2013). Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube. in Tehnologija mesa, 54(1), 69-78.
https://doi.org/10.5937/tehmesa1301069D
Kon_94
Đinović-Stojanović J, Spasić J, Popović AR, Vranić D, Nikčević M, Hegediš A, Nikolić D. Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube. in Tehnologija mesa. 2013;54(1):69-78.
doi:10.5937/tehmesa1301069D
Kon_94 .
Đinović-Stojanović, Jasna, Spasić, Jelena, Popović, Aleksandar R., Vranić, Danijela, Nikčević, Miroslav, Hegediš, Aleksandar, Nikolić, Dragica, "Distribution of organochlorine pesticides and polychlorinated biphenyls in two spices of fish from Danube" in Tehnologija mesa, 54, no. 1 (2013):69-78,
https://doi.org/10.5937/tehmesa1301069D .,
Kon_94 .
2