TY  - JOUR
AU  - Šoštarić, Tatjana D.
AU  - Simić, Marija
AU  - Lopičić, Zorica
AU  - Zlatanović, Snežana
AU  - Pastor, Ferenc
AU  - Antanasković, Anja
AU  - Gorjanović, Stanislava
PY  - 2023
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/6265
AB  - This article presents studies, whose main goal was to minimize food waste. To achieve this goal, it is necessary to expand the scope of their application, for example, for the purification of polluted water from heavy metals. Millions of tons of waste from the fruit and vegetable industry, including pomace of apples and beetroots, are thrown into landfills, posing a danger to the environment. In order to solve the problems with the disposal of these wastes, the authors investigated their sorption potential for the removal of lead from wastewater. The sorbents, dried apple (AP), and beetroots (BR) pomaces were characterized by various methods (study of composition, zeta potential, FTIR-ATR, and SEM-EDX). Various models of sorption kinetics and sorption isotherms were analyzed. Kinetical studies under optimal conditions showed that the sorption process occurs through complexation and ion exchange and the determining stage limiting the rate of sorption is the diffusion of lead ions in the sorbent. The maximum sorption capacity was 31.7 and 79.8 mg/g for AP and BR, respectively. The thermodynamic data revealed the spontaneous sorption of lead ions by sorbents. The temperature rise contributes to the sorption increase by the AP sorbent, while for the BR sorbent, the opposite effect is observed. The obtained results showed that apple and beetroots pomaces can serve as effective renewable materials for the preparation of sorbents, contributing to the solution of complex environmental problems.
PB  - MDPI
T2  - Processes
T1  - Food Waste (Beetroot and Apple Pomace) as Sorbent for Lead from Aqueous Solutions—Alternative to Landfill Disposal
VL  - 11
IS  - 5
SP  - 1343
DO  - 10.3390/pr11051343
ER  - 

@article{
author = "Šoštarić, Tatjana D. and Simić, Marija and Lopičić, Zorica and Zlatanović, Snežana and Pastor, Ferenc and Antanasković, Anja and Gorjanović, Stanislava",
year = "2023",
abstract = "This article presents studies, whose main goal was to minimize food waste. To achieve this goal, it is necessary to expand the scope of their application, for example, for the purification of polluted water from heavy metals. Millions of tons of waste from the fruit and vegetable industry, including pomace of apples and beetroots, are thrown into landfills, posing a danger to the environment. In order to solve the problems with the disposal of these wastes, the authors investigated their sorption potential for the removal of lead from wastewater. The sorbents, dried apple (AP), and beetroots (BR) pomaces were characterized by various methods (study of composition, zeta potential, FTIR-ATR, and SEM-EDX). Various models of sorption kinetics and sorption isotherms were analyzed. Kinetical studies under optimal conditions showed that the sorption process occurs through complexation and ion exchange and the determining stage limiting the rate of sorption is the diffusion of lead ions in the sorbent. The maximum sorption capacity was 31.7 and 79.8 mg/g for AP and BR, respectively. The thermodynamic data revealed the spontaneous sorption of lead ions by sorbents. The temperature rise contributes to the sorption increase by the AP sorbent, while for the BR sorbent, the opposite effect is observed. The obtained results showed that apple and beetroots pomaces can serve as effective renewable materials for the preparation of sorbents, contributing to the solution of complex environmental problems.",
publisher = "MDPI",
journal = "Processes",
title = "Food Waste (Beetroot and Apple Pomace) as Sorbent for Lead from Aqueous Solutions—Alternative to Landfill Disposal",
volume = "11",
number = "5",
pages = "1343",
doi = "10.3390/pr11051343"
}

Šoštarić, T. D., Simić, M., Lopičić, Z., Zlatanović, S., Pastor, F., Antanasković, A.,& Gorjanović, S.. (2023). Food Waste (Beetroot and Apple Pomace) as Sorbent for Lead from Aqueous Solutions—Alternative to Landfill Disposal. in Processes
MDPI., 11(5), 1343.
https://doi.org/10.3390/pr11051343

Šoštarić TD, Simić M, Lopičić Z, Zlatanović S, Pastor F, Antanasković A, Gorjanović S. Food Waste (Beetroot and Apple Pomace) as Sorbent for Lead from Aqueous Solutions—Alternative to Landfill Disposal. in Processes. 2023;11(5):1343.
doi:10.3390/pr11051343 .

Šoštarić, Tatjana D., Simić, Marija, Lopičić, Zorica, Zlatanović, Snežana, Pastor, Ferenc, Antanasković, Anja, Gorjanović, Stanislava, "Food Waste (Beetroot and Apple Pomace) as Sorbent for Lead from Aqueous Solutions—Alternative to Landfill Disposal" in Processes, 11, no. 5 (2023):1343,
https://doi.org/10.3390/pr11051343 . .

TY  - JOUR
AU  - Petrović, Marija S.
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Zlatanović, Snežana
AU  - Tosti, Tomislav
AU  - Vukosavljević, Predrag V.
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4756
AB  - Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production. © 2021, University of Zagreb. All rights reserved.
PB  - University of Zagreb, Faculty of Food Technology and Biotechnology
T2  - Food Technology and Biotechnology
T1  - Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage
VL  - 59
IS  - 3
SP  - 282
EP  - 294
DO  - 10.17113/ftb.59.03.21.6759
ER  - 

@article{
author = "Petrović, Marija S. and Veljović, Sonja and Tomić, Nikola and Zlatanović, Snežana and Tosti, Tomislav and Vukosavljević, Predrag V. and Gorjanović, Stanislava",
year = "2021",
abstract = "Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production. © 2021, University of Zagreb. All rights reserved.",
publisher = "University of Zagreb, Faculty of Food Technology and Biotechnology",
journal = "Food Technology and Biotechnology",
title = "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage",
volume = "59",
number = "3",
pages = "282-294",
doi = "10.17113/ftb.59.03.21.6759"
}

Petrović, M. S., Veljović, S., Tomić, N., Zlatanović, S., Tosti, T., Vukosavljević, P. V.,& Gorjanović, S.. (2021). Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology
University of Zagreb, Faculty of Food Technology and Biotechnology., 59(3), 282-294.
https://doi.org/10.17113/ftb.59.03.21.6759

Petrović MS, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević PV, Gorjanović S. Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology. 2021;59(3):282-294.
doi:10.17113/ftb.59.03.21.6759 .

Petrović, Marija S., Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag V., Gorjanović, Stanislava, "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage" in Food Technology and Biotechnology, 59, no. 3 (2021):282-294,
https://doi.org/10.17113/ftb.59.03.21.6759 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc
AU  - Loupassaki, Sofia
AU  - Veljović, Mile S.
AU  - Vukosavljević, Predrag V.
AU  - Zlatanović, Snežana
AU  - Pezo, Lato
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4058
AB  - Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin–Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.
PB  - Journal of the Serbian Chemical Society
T2  - Journal of the Serbian Chemical Society
T1  - Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity
VL  - 85
IS  - 4
SP  - 517
EP  - 529
DO  - 10.2298/JSC190404139G
ER  - 

@article{
author = "Gorjanović, Stanislava and Pastor, Ferenc and Loupassaki, Sofia and Veljović, Mile S. and Vukosavljević, Predrag V. and Zlatanović, Snežana and Pezo, Lato",
year = "2020",
abstract = "Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin–Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.",
publisher = "Journal of the Serbian Chemical Society",
journal = "Journal of the Serbian Chemical Society",
title = "Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity",
volume = "85",
number = "4",
pages = "517-529",
doi = "10.2298/JSC190404139G"
}

Gorjanović, S., Pastor, F., Loupassaki, S., Veljović, M. S., Vukosavljević, P. V., Zlatanović, S.,& Pezo, L.. (2020). Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in Journal of the Serbian Chemical Society
Journal of the Serbian Chemical Society., 85(4), 517-529.
https://doi.org/10.2298/JSC190404139G

Gorjanović S, Pastor F, Loupassaki S, Veljović MS, Vukosavljević PV, Zlatanović S, Pezo L. Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in Journal of the Serbian Chemical Society. 2020;85(4):517-529.
doi:10.2298/JSC190404139G .

Gorjanović, Stanislava, Pastor, Ferenc, Loupassaki, Sofia, Veljović, Mile S., Vukosavljević, Predrag V., Zlatanović, Snežana, Pezo, Lato, "Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity" in Journal of the Serbian Chemical Society, 85, no. 4 (2020):517-529,
https://doi.org/10.2298/JSC190404139G . .

TY  - JOUR
AU  - Sužnjević, Desanka
AU  - Petrović, Marija S.
AU  - Pastor, Ferenc
AU  - Veljović, Mile S.
AU  - Zlatanović, Snežana
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2015
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1721
AB  - Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.
PB  - Electrochemical Soc Inc, Pennington
T2  - Journal of the Electrochemical Society
T1  - Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay
VL  - 162
IS  - 7
DO  - 10.1149/2.0141507jes
ER  - 

@article{
author = "Sužnjević, Desanka and Petrović, Marija S. and Pastor, Ferenc and Veljović, Mile S. and Zlatanović, Snežana and Antić, Mališa and Gorjanović, Stanislava",
year = "2015",
abstract = "Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.",
publisher = "Electrochemical Soc Inc, Pennington",
journal = "Journal of the Electrochemical Society",
title = "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay",
volume = "162",
number = "7",
doi = "10.1149/2.0141507jes"
}

Sužnjević, D., Petrović, M. S., Pastor, F., Veljović, M. S., Zlatanović, S., Antić, M.,& Gorjanović, S.. (2015). Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society
Electrochemical Soc Inc, Pennington., 162(7).
https://doi.org/10.1149/2.0141507jes

Sužnjević D, Petrović MS, Pastor F, Veljović MS, Zlatanović S, Antić M, Gorjanović S. Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society. 2015;162(7).
doi:10.1149/2.0141507jes .

Sužnjević, Desanka, Petrović, Marija S., Pastor, Ferenc, Veljović, Mile S., Zlatanović, Snežana, Antić, Mališa, Gorjanović, Stanislava, "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay" in Journal of the Electrochemical Society, 162, no. 7 (2015),
https://doi.org/10.1149/2.0141507jes . .