TY  - JOUR
AU  - Jovanović, Miloš
AU  - Radivojević, Jelena
AU  - O'Connor, Kevin
AU  - Blagojević, Stevan
AU  - Begović, Biljana
AU  - Lukić, Vera
AU  - Nikodinović-Runić, Jasmina
AU  - Savić, Vladimir
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3335
AB  - Rhamnolipids are biodegradable low toxic biosurfactants which exert antimicrobial and anti-biofilm properties. They have attracted much attention recently due to potential applications in areas of bioremediation, therapeutics, cosmetics and agriculture, however, the full potential of these versatile molecules is yet to be explored. Based on the facts that many naturally occurring lipopeptides are potent antimicrobials, our study aimed to explore the potential of replacing rhamnose in rhamnolipids with amino acids thus creating lipopeptides that would mimic or enhance properties of the parent molecule. This would allow not only for more economical and greener production but also, due to the availability of structurally different amino acids, facile manipulation of physico-chemical and biological properties. Our synthetic efforts produced a library of 43 lipopeptides revealing biologically more potent molecules. The structural changes significantly increased, in particular, anti-biofilm properties against Candida albicans, although surface activity of the parent molecule was almost completely abolished. Our findings show that the most active compounds are leucine derivatives of 3-hydroxy acids containing benzylic ester functionality. The SAR study demonstrated a further increase in activity with aliphatic chain elongation. The most promising lipopeptides 15, 23 and 36 at 12.5 mu g/mL concentration allowed only 14.3%, 5.1% and 11.2% of biofilm formation, respectively after 24 h. These compounds inhibit biofilm formation by preventing adhesion of C. albicans to abiotic and biotic surfaces.
PB  - Academic Press Inc Elsevier Science, San Diego
T2  - Bioorganic Chemistry
T1  - Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans
VL  - 87
SP  - 209
EP  - 217
DO  - 10.1016/j.bioorg.2019.03.023
ER  - 

@article{
author = "Jovanović, Miloš and Radivojević, Jelena and O'Connor, Kevin and Blagojević, Stevan and Begović, Biljana and Lukić, Vera and Nikodinović-Runić, Jasmina and Savić, Vladimir",
year = "2019",
abstract = "Rhamnolipids are biodegradable low toxic biosurfactants which exert antimicrobial and anti-biofilm properties. They have attracted much attention recently due to potential applications in areas of bioremediation, therapeutics, cosmetics and agriculture, however, the full potential of these versatile molecules is yet to be explored. Based on the facts that many naturally occurring lipopeptides are potent antimicrobials, our study aimed to explore the potential of replacing rhamnose in rhamnolipids with amino acids thus creating lipopeptides that would mimic or enhance properties of the parent molecule. This would allow not only for more economical and greener production but also, due to the availability of structurally different amino acids, facile manipulation of physico-chemical and biological properties. Our synthetic efforts produced a library of 43 lipopeptides revealing biologically more potent molecules. The structural changes significantly increased, in particular, anti-biofilm properties against Candida albicans, although surface activity of the parent molecule was almost completely abolished. Our findings show that the most active compounds are leucine derivatives of 3-hydroxy acids containing benzylic ester functionality. The SAR study demonstrated a further increase in activity with aliphatic chain elongation. The most promising lipopeptides 15, 23 and 36 at 12.5 mu g/mL concentration allowed only 14.3%, 5.1% and 11.2% of biofilm formation, respectively after 24 h. These compounds inhibit biofilm formation by preventing adhesion of C. albicans to abiotic and biotic surfaces.",
publisher = "Academic Press Inc Elsevier Science, San Diego",
journal = "Bioorganic Chemistry",
title = "Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans",
volume = "87",
pages = "209-217",
doi = "10.1016/j.bioorg.2019.03.023"
}

Jovanović, M., Radivojević, J., O'Connor, K., Blagojević, S., Begović, B., Lukić, V., Nikodinović-Runić, J.,& Savić, V.. (2019). Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans. in Bioorganic Chemistry
Academic Press Inc Elsevier Science, San Diego., 87, 209-217.
https://doi.org/10.1016/j.bioorg.2019.03.023

Jovanović M, Radivojević J, O'Connor K, Blagojević S, Begović B, Lukić V, Nikodinović-Runić J, Savić V. Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans. in Bioorganic Chemistry. 2019;87:209-217.
doi:10.1016/j.bioorg.2019.03.023 .

Jovanović, Miloš, Radivojević, Jelena, O'Connor, Kevin, Blagojević, Stevan, Begović, Biljana, Lukić, Vera, Nikodinović-Runić, Jasmina, Savić, Vladimir, "Rhamnolipid inspired lipopeptides effective in preventing adhesion and biofilm formation of Candida albicans" in Bioorganic Chemistry, 87 (2019):209-217,
https://doi.org/10.1016/j.bioorg.2019.03.023 . .

TY  - JOUR
AU  - Cervellati, Rinaldo
AU  - Greco, Emanuela
AU  - Blagojević, Slavica
AU  - Blagojević, Stevan
AU  - Anić, Slobodan
AU  - Čupić, Željko
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3202
AB  - The system KSCN-H2O2-CuSO4-NaOH, also known as the OrbA n-Epstein oscillatory reaction, is exposed to external perturbations by several phenolic compounds: catechol, resorcinol, hydroquinone, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, caffeic acid, and ferulic acid. As a result of the performed perturbation in most examined cases, oscillations have been inhibited for some characteristic time, and resumed afterwards. The evaluated inhibition time is typical for each substance and strongly dependent on its concentration. The chemical mechanism of the interaction between the OrbA n-Epstein system and phenolic compounds is briefly discussed. Numerical simulations are performed using the original OrbA n-Epstein model with 30 reactions, extended by three reactions describing the interaction with inhibitory substances. The rate constants of three added reactions are adjusted to fit experimental inhibition times, and compared among used compounds. The observed effects are discussed further in relation with the bond dissociation enthalpy theory. Unlike other tested compounds, 2,5-dihydroxybenzoic acid remains off from predicted order of activity.
PB  - Springer, Dordrecht
T2  - Records of Natural Products
T1  - Experimental and mechanistic study of the inhibitory effects by phenolics on the oscillations of the OrbA n-Epstein Reaction
VL  - 123
IS  - 1
SP  - 125
EP  - 139
DO  - 10.1007/s11144-017-1306-8
ER  - 

@article{
author = "Cervellati, Rinaldo and Greco, Emanuela and Blagojević, Slavica and Blagojević, Stevan and Anić, Slobodan and Čupić, Željko",
year = "2018",
abstract = "The system KSCN-H2O2-CuSO4-NaOH, also known as the OrbA n-Epstein oscillatory reaction, is exposed to external perturbations by several phenolic compounds: catechol, resorcinol, hydroquinone, 2,5-dihydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, caffeic acid, and ferulic acid. As a result of the performed perturbation in most examined cases, oscillations have been inhibited for some characteristic time, and resumed afterwards. The evaluated inhibition time is typical for each substance and strongly dependent on its concentration. The chemical mechanism of the interaction between the OrbA n-Epstein system and phenolic compounds is briefly discussed. Numerical simulations are performed using the original OrbA n-Epstein model with 30 reactions, extended by three reactions describing the interaction with inhibitory substances. The rate constants of three added reactions are adjusted to fit experimental inhibition times, and compared among used compounds. The observed effects are discussed further in relation with the bond dissociation enthalpy theory. Unlike other tested compounds, 2,5-dihydroxybenzoic acid remains off from predicted order of activity.",
publisher = "Springer, Dordrecht",
journal = "Records of Natural Products",
title = "Experimental and mechanistic study of the inhibitory effects by phenolics on the oscillations of the OrbA n-Epstein Reaction",
volume = "123",
number = "1",
pages = "125-139",
doi = "10.1007/s11144-017-1306-8"
}

Cervellati, R., Greco, E., Blagojević, S., Blagojević, S., Anić, S.,& Čupić, Ž.. (2018). Experimental and mechanistic study of the inhibitory effects by phenolics on the oscillations of the OrbA n-Epstein Reaction. in Records of Natural Products
Springer, Dordrecht., 123(1), 125-139.
https://doi.org/10.1007/s11144-017-1306-8

Cervellati R, Greco E, Blagojević S, Blagojević S, Anić S, Čupić Ž. Experimental and mechanistic study of the inhibitory effects by phenolics on the oscillations of the OrbA n-Epstein Reaction. in Records of Natural Products. 2018;123(1):125-139.
doi:10.1007/s11144-017-1306-8 .

Cervellati, Rinaldo, Greco, Emanuela, Blagojević, Slavica, Blagojević, Stevan, Anić, Slobodan, Čupić, Željko, "Experimental and mechanistic study of the inhibitory effects by phenolics on the oscillations of the OrbA n-Epstein Reaction" in Records of Natural Products, 123, no. 1 (2018):125-139,
https://doi.org/10.1007/s11144-017-1306-8 . .

TY  - JOUR
AU  - Blagojević, Slavica
AU  - Pejić, Nataša
AU  - Blagojević, Stevan
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2885
AB  - The physicochemical properties of initial formulation, that is anionic/amphoteric surfactants mixture SLES/AOS/CAB (sodium lauryl ether sulfate (SLES), alpha-olefin sulfonates (AOS) and cocamidopropyl betaine (CAB) at ratio 80 : 15 : 5) with nonionic surfactant of amine oxide type (lauramine oxide (AO)) in various concentration (1-5%) were studied. To characterize the surfactants mixture, the critical micelle concentration (CMC), surface tension (gamma), foam volume, biodegradability and irritability were determined. This study showed that adding of AO in those mixtures lowered both gamma and CMC as well as enhanced SLES/AOS/CAB foaming properties, but did not significantly affect biodegradability and irritability of initial formulation. Moreover, an increase in AO concentration has a meaningful synergistic effect on the initial formulation properties. All those results indicates that a nonionic surfactant of amine oxide type significantly improves the performance of anionic/amphoteric mixed micelle systems, and because of that anionic/amphoteric/nonionic mixture can be used in considerably lower concentrations as a cleaning formulation.
PB  - Maik Nauka/Interperiodica/Springer, New York
T2  - SAR and QSAR in Environmental Research
T1  - Synergism and Physicochemical Properties of Anionic/Amphoteric Surfactant Mixtures with Nonionic Surfactant of Amine Oxide Type
VL  - 91
IS  - 13
SP  - 2690
EP  - 2695
DO  - 10.1134/S0036024417130064
ER  - 

@article{
author = "Blagojević, Slavica and Pejić, Nataša and Blagojević, Stevan",
year = "2017",
abstract = "The physicochemical properties of initial formulation, that is anionic/amphoteric surfactants mixture SLES/AOS/CAB (sodium lauryl ether sulfate (SLES), alpha-olefin sulfonates (AOS) and cocamidopropyl betaine (CAB) at ratio 80 : 15 : 5) with nonionic surfactant of amine oxide type (lauramine oxide (AO)) in various concentration (1-5%) were studied. To characterize the surfactants mixture, the critical micelle concentration (CMC), surface tension (gamma), foam volume, biodegradability and irritability were determined. This study showed that adding of AO in those mixtures lowered both gamma and CMC as well as enhanced SLES/AOS/CAB foaming properties, but did not significantly affect biodegradability and irritability of initial formulation. Moreover, an increase in AO concentration has a meaningful synergistic effect on the initial formulation properties. All those results indicates that a nonionic surfactant of amine oxide type significantly improves the performance of anionic/amphoteric mixed micelle systems, and because of that anionic/amphoteric/nonionic mixture can be used in considerably lower concentrations as a cleaning formulation.",
publisher = "Maik Nauka/Interperiodica/Springer, New York",
journal = "SAR and QSAR in Environmental Research",
title = "Synergism and Physicochemical Properties of Anionic/Amphoteric Surfactant Mixtures with Nonionic Surfactant of Amine Oxide Type",
volume = "91",
number = "13",
pages = "2690-2695",
doi = "10.1134/S0036024417130064"
}

Blagojević, S., Pejić, N.,& Blagojević, S.. (2017). Synergism and Physicochemical Properties of Anionic/Amphoteric Surfactant Mixtures with Nonionic Surfactant of Amine Oxide Type. in SAR and QSAR in Environmental Research
Maik Nauka/Interperiodica/Springer, New York., 91(13), 2690-2695.
https://doi.org/10.1134/S0036024417130064

Blagojević S, Pejić N, Blagojević S. Synergism and Physicochemical Properties of Anionic/Amphoteric Surfactant Mixtures with Nonionic Surfactant of Amine Oxide Type. in SAR and QSAR in Environmental Research. 2017;91(13):2690-2695.
doi:10.1134/S0036024417130064 .

Blagojević, Slavica, Pejić, Nataša, Blagojević, Stevan, "Synergism and Physicochemical Properties of Anionic/Amphoteric Surfactant Mixtures with Nonionic Surfactant of Amine Oxide Type" in SAR and QSAR in Environmental Research, 91, no. 13 (2017):2690-2695,
https://doi.org/10.1134/S0036024417130064 . .

TY  - JOUR
AU  - Blagojević, Stevan
AU  - Blagojević, Slavica
AU  - Pejić, Nataša
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2593
AB  - Performance and efficiency of anionic [sodium lauryl ether sulfate (SLES) and sodium alpha-olefin sulfonate (AOS)] and amphoteric [cocamidopropyl betaine (CAB)] as well as nonionic [cocodiethanol amide (DEA), various ethoxylated alcohols (C-12-C-15-7EO, C-10-7EO and C-9-C-11-7EO) and lauramine oxide (AO)] surfactants in various dishwashing liquid mixed micelle systems have been studied at different temperatures (17.0, 23.0 and 42.0 degrees C). The investigated parameters were critical micelle concentration (CMC), surface tension (gamma), cleaning performance and, foaming, biodegradability and irritability of anionic (SLES/AOS) and anionic/amphoteric/nonionic (SLES/AOS/CAB/AO) as well as anionic/nonionic (SLES/AOS/DEA/AO, SLES/AOS/C-12-C-15-7EO/AO, SLES/AOS/C-10-7EO/AO and SLES/AOS/C-9-C-11-7EO/AO) dishwashing surfactant mixtures. In comparison to the starting binary SLES/AOS surfactant mixture, addition of various nonionic surfactants promoted CMC and gamma lowering, enhanced cleaning performance and foaming, but did not significantly affect biodegradability and irritability of dishwashing formulations. The anionic/nonionic formulation SLES/AOS/C-9-C-11-7EO/AO shows both the lowest CMC and gamma as well as the best cleaning performance, compared to the other examined dishwashing formulations. However, the results in this study reveal that synergistic behavior of anionic/nonionic SLES/AOS/ethoxylated alcohols/AO formulations significantly improves dishwashing performance and efficiency at both low and regular dishwashing temperatures (17.0 and 42.0 degrees C) and lead to better application properties.
PB  - Wiley, Hoboken
T2  - Journal of Surfactants and Detergents
T1  - Performance and Efficiency of Anionic Dishwashing Liquids with Amphoteric and Nonionic Surfactants
VL  - 19
IS  - 2
SP  - 363
EP  - 372
DO  - 10.1007/s11743-015-1784-5
ER  - 

@article{
author = "Blagojević, Stevan and Blagojević, Slavica and Pejić, Nataša",
year = "2016",
abstract = "Performance and efficiency of anionic [sodium lauryl ether sulfate (SLES) and sodium alpha-olefin sulfonate (AOS)] and amphoteric [cocamidopropyl betaine (CAB)] as well as nonionic [cocodiethanol amide (DEA), various ethoxylated alcohols (C-12-C-15-7EO, C-10-7EO and C-9-C-11-7EO) and lauramine oxide (AO)] surfactants in various dishwashing liquid mixed micelle systems have been studied at different temperatures (17.0, 23.0 and 42.0 degrees C). The investigated parameters were critical micelle concentration (CMC), surface tension (gamma), cleaning performance and, foaming, biodegradability and irritability of anionic (SLES/AOS) and anionic/amphoteric/nonionic (SLES/AOS/CAB/AO) as well as anionic/nonionic (SLES/AOS/DEA/AO, SLES/AOS/C-12-C-15-7EO/AO, SLES/AOS/C-10-7EO/AO and SLES/AOS/C-9-C-11-7EO/AO) dishwashing surfactant mixtures. In comparison to the starting binary SLES/AOS surfactant mixture, addition of various nonionic surfactants promoted CMC and gamma lowering, enhanced cleaning performance and foaming, but did not significantly affect biodegradability and irritability of dishwashing formulations. The anionic/nonionic formulation SLES/AOS/C-9-C-11-7EO/AO shows both the lowest CMC and gamma as well as the best cleaning performance, compared to the other examined dishwashing formulations. However, the results in this study reveal that synergistic behavior of anionic/nonionic SLES/AOS/ethoxylated alcohols/AO formulations significantly improves dishwashing performance and efficiency at both low and regular dishwashing temperatures (17.0 and 42.0 degrees C) and lead to better application properties.",
publisher = "Wiley, Hoboken",
journal = "Journal of Surfactants and Detergents",
title = "Performance and Efficiency of Anionic Dishwashing Liquids with Amphoteric and Nonionic Surfactants",
volume = "19",
number = "2",
pages = "363-372",
doi = "10.1007/s11743-015-1784-5"
}

Blagojević, S., Blagojević, S.,& Pejić, N.. (2016). Performance and Efficiency of Anionic Dishwashing Liquids with Amphoteric and Nonionic Surfactants. in Journal of Surfactants and Detergents
Wiley, Hoboken., 19(2), 363-372.
https://doi.org/10.1007/s11743-015-1784-5

Blagojević S, Blagojević S, Pejić N. Performance and Efficiency of Anionic Dishwashing Liquids with Amphoteric and Nonionic Surfactants. in Journal of Surfactants and Detergents. 2016;19(2):363-372.
doi:10.1007/s11743-015-1784-5 .

Blagojević, Stevan, Blagojević, Slavica, Pejić, Nataša, "Performance and Efficiency of Anionic Dishwashing Liquids with Amphoteric and Nonionic Surfactants" in Journal of Surfactants and Detergents, 19, no. 2 (2016):363-372,
https://doi.org/10.1007/s11743-015-1784-5 . .

TY  - JOUR
AU  - Čupić, Željko
AU  - Ivanović-Sasic, Ana
AU  - Blagojevic, Stevan
AU  - Blagojević, Slavica
AU  - Kolar-Anić, Ljiljana
AU  - Anić, Slobodan
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2545
AB  - By numerically simulated Bray-Liebhafsky (BL) reaction under a continuously fed well stirred tank reactor (CSTR) conditions, we discussed the attractors and Poincar, 1D maps with respect to flow rate as the control parameter. The new technique of the return maps from transient trajectories over the slow manifold is developed and applied in order to explore its multilayered structure related to dynamical states (periodic and aperiodic -chaotic oscillating modes) of the system. Kinetic relations underlying the slow manifold structure are briefly discussed.
PB  - Springer, Dordrecht
T2  - Records of Natural Products
T1  - Return map analysis of the highly nonlinear Bray-Liebhafsky reaction model
VL  - 118
IS  - 1
SP  - 27
EP  - 38
DO  - 10.1007/s11144-016-0998-5
ER  - 

@article{
author = "Čupić, Željko and Ivanović-Sasic, Ana and Blagojevic, Stevan and Blagojević, Slavica and Kolar-Anić, Ljiljana and Anić, Slobodan",
year = "2016",
abstract = "By numerically simulated Bray-Liebhafsky (BL) reaction under a continuously fed well stirred tank reactor (CSTR) conditions, we discussed the attractors and Poincar, 1D maps with respect to flow rate as the control parameter. The new technique of the return maps from transient trajectories over the slow manifold is developed and applied in order to explore its multilayered structure related to dynamical states (periodic and aperiodic -chaotic oscillating modes) of the system. Kinetic relations underlying the slow manifold structure are briefly discussed.",
publisher = "Springer, Dordrecht",
journal = "Records of Natural Products",
title = "Return map analysis of the highly nonlinear Bray-Liebhafsky reaction model",
volume = "118",
number = "1",
pages = "27-38",
doi = "10.1007/s11144-016-0998-5"
}

Čupić, Ž., Ivanović-Sasic, A., Blagojevic, S., Blagojević, S., Kolar-Anić, L.,& Anić, S.. (2016). Return map analysis of the highly nonlinear Bray-Liebhafsky reaction model. in Records of Natural Products
Springer, Dordrecht., 118(1), 27-38.
https://doi.org/10.1007/s11144-016-0998-5

Čupić Ž, Ivanović-Sasic A, Blagojevic S, Blagojević S, Kolar-Anić L, Anić S. Return map analysis of the highly nonlinear Bray-Liebhafsky reaction model. in Records of Natural Products. 2016;118(1):27-38.
doi:10.1007/s11144-016-0998-5 .

Čupić, Željko, Ivanović-Sasic, Ana, Blagojevic, Stevan, Blagojević, Slavica, Kolar-Anić, Ljiljana, Anić, Slobodan, "Return map analysis of the highly nonlinear Bray-Liebhafsky reaction model" in Records of Natural Products, 118, no. 1 (2016):27-38,
https://doi.org/10.1007/s11144-016-0998-5 . .

TY  - JOUR
AU  - Blagojević, Slavica
AU  - Blagojević, Stevan
AU  - Begović, Biljana
PY  - 2015
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2507
AB  - In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb), mercury (Hg) and arsenic (As) concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS), using the graphite furnace AAS technique (Pb), cold vapor AAS technique (Hg) and hydride generation AAS technique (As). Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm - 0.79 ppm, 0.01 ppm - 0.10 ppm and 0.01 ppm - 0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.70-13.10% and 3.40-6.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption.
AB  - U ovom radu, u cilju utvrđivanja bezbednosti odabranih komercijalnih začina, analizirane su koncentracije teških metala, kao i sadržaj vlage i ukupnih mineralnih materija, u uzorcima sušenog crnog i belog bibera u prahu, crnog, belog i zelenog bibera u zrnu, semena crnog kima i đumbira u prahu. Koncentracije olova (Pb), žive (Hg) i arsena (As) u uzorcima začina iz lokalnih prodavnica u Beogradu, određene su nakon mikrotalasne digestije atomskom apsorcionom spektrometrijom (AAS), primenom tehnike grafitne peći (Pb), tehnike hladne pare (Hg) i hidridne tehnike (As). Određene koncentracije Pb, Hg i As u uzorcima sušenih začina su u opsegu 0,10 ppm - 0,79 ppm, 0,01 ppm - 0,10 ppm i 0,01 ppm - 0,51 ppm, redom. Maksimalna koncentracija Pb od 0,79 ppm određena je u uzorku đumbira, maksimalna koncentracija Hg od 0,10 ppm u uzorcima zelenog bibera u zrnu, dok je maksimalna koncentracija As određena u uzorku crnog bibera u prahu i iznosila je 0,51 ppm. U uzorcima ispitivanih začina sadržaj vlage i mineralnih materija je u opsegu 1,70-13,10% i 3,40-6,50%, redom. Dobijeni rezultati pokazuju da su koncentracije ispitivanih teških metala, kao i sadržaj vlage i mineralnih materija ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije, kao i da su ispitivani uzorci crnog, belog i zelenog bibera u prahu i zrnu, crnog kima u zrnu i đumbira u prahu propisanog kvaliteta u ovom smislu.
PB  - Univerzitet u Nišu, Niš
T2  - Facta universitatis - series: Physics, Chemistry and Technology
T1  - Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger
T1  - Sadržaj olova, žive i arsena u začinima - crni, beli i zeleni biber, crni kim i đumbir
VL  - 13
IS  - 3
SP  - 191
EP  - 202
DO  - 10.2298/FUPCT1503191B
ER  - 

@article{
author = "Blagojević, Slavica and Blagojević, Stevan and Begović, Biljana",
year = "2015",
abstract = "In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb), mercury (Hg) and arsenic (As) concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS), using the graphite furnace AAS technique (Pb), cold vapor AAS technique (Hg) and hydride generation AAS technique (As). Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm - 0.79 ppm, 0.01 ppm - 0.10 ppm and 0.01 ppm - 0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.70-13.10% and 3.40-6.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption., U ovom radu, u cilju utvrđivanja bezbednosti odabranih komercijalnih začina, analizirane su koncentracije teških metala, kao i sadržaj vlage i ukupnih mineralnih materija, u uzorcima sušenog crnog i belog bibera u prahu, crnog, belog i zelenog bibera u zrnu, semena crnog kima i đumbira u prahu. Koncentracije olova (Pb), žive (Hg) i arsena (As) u uzorcima začina iz lokalnih prodavnica u Beogradu, određene su nakon mikrotalasne digestije atomskom apsorcionom spektrometrijom (AAS), primenom tehnike grafitne peći (Pb), tehnike hladne pare (Hg) i hidridne tehnike (As). Određene koncentracije Pb, Hg i As u uzorcima sušenih začina su u opsegu 0,10 ppm - 0,79 ppm, 0,01 ppm - 0,10 ppm i 0,01 ppm - 0,51 ppm, redom. Maksimalna koncentracija Pb od 0,79 ppm određena je u uzorku đumbira, maksimalna koncentracija Hg od 0,10 ppm u uzorcima zelenog bibera u zrnu, dok je maksimalna koncentracija As određena u uzorku crnog bibera u prahu i iznosila je 0,51 ppm. U uzorcima ispitivanih začina sadržaj vlage i mineralnih materija je u opsegu 1,70-13,10% i 3,40-6,50%, redom. Dobijeni rezultati pokazuju da su koncentracije ispitivanih teških metala, kao i sadržaj vlage i mineralnih materija ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije, kao i da su ispitivani uzorci crnog, belog i zelenog bibera u prahu i zrnu, crnog kima u zrnu i đumbira u prahu propisanog kvaliteta u ovom smislu.",
publisher = "Univerzitet u Nišu, Niš",
journal = "Facta universitatis - series: Physics, Chemistry and Technology",
title = "Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger, Sadržaj olova, žive i arsena u začinima - crni, beli i zeleni biber, crni kim i đumbir",
volume = "13",
number = "3",
pages = "191-202",
doi = "10.2298/FUPCT1503191B"
}

Blagojević, S., Blagojević, S.,& Begović, B.. (2015). Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger. in Facta universitatis - series: Physics, Chemistry and Technology
Univerzitet u Nišu, Niš., 13(3), 191-202.
https://doi.org/10.2298/FUPCT1503191B

Blagojević S, Blagojević S, Begović B. Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger. in Facta universitatis - series: Physics, Chemistry and Technology. 2015;13(3):191-202.
doi:10.2298/FUPCT1503191B .

Blagojević, Slavica, Blagojević, Stevan, Begović, Biljana, "Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger" in Facta universitatis - series: Physics, Chemistry and Technology, 13, no. 3 (2015):191-202,
https://doi.org/10.2298/FUPCT1503191B . .

TY  - JOUR
AU  - Blagojević, Slavica
AU  - Blagojević, Stevan
AU  - Pejić, Nataša
AU  - Begović, Biljana
AU  - Gajinov, Spasenka P.
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1938
AB  - In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb) were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS), using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption.
AB  - U ovom radu, u cilju određivanja kvaliteta i bezbednosti izabranih začina, određen je sadržaj vlage i ukupnih mineralnih materija, kao i koncentracije arsena (As), žive (Hg) i olova (Pb) u uzorcima origana, bosiljka, peršuna i celera. Koncentracije teških metala As, Hg i Pb, nakon mikrotalasne digestije, određene su različitim analitičkim tehnikama atomske apsorcione spektrometrije, primenom hidridne tehnike (As), tehnike hladne pare (Hg) i tehnike grafitne peći (Pb). Maksimalne koncentracije As i Pb određene su u istom uzorku celera i iznose 0,75 ppm i 0,40 ppm, respektivno, dok je maksimalna koncentracija Hg određena u uzorcima bosiljka i iznosi 0,05 ppm. U uzorcima začina, vrednosti sadržaja vlage, minerala i koncentracije ispitivanih teških metala su ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Quality and safety of some commercial spices brands
T1  - Kvalitet i bezbednost nekih komercijalnih začina
IS  - 44
SP  - 1
EP  - 9
DO  - 10.2298/APT1344001B
ER  - 

@article{
author = "Blagojević, Slavica and Blagojević, Stevan and Pejić, Nataša and Begović, Biljana and Gajinov, Spasenka P.",
year = "2013",
abstract = "In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb) were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS), using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption., U ovom radu, u cilju određivanja kvaliteta i bezbednosti izabranih začina, određen je sadržaj vlage i ukupnih mineralnih materija, kao i koncentracije arsena (As), žive (Hg) i olova (Pb) u uzorcima origana, bosiljka, peršuna i celera. Koncentracije teških metala As, Hg i Pb, nakon mikrotalasne digestije, određene su različitim analitičkim tehnikama atomske apsorcione spektrometrije, primenom hidridne tehnike (As), tehnike hladne pare (Hg) i tehnike grafitne peći (Pb). Maksimalne koncentracije As i Pb određene su u istom uzorku celera i iznose 0,75 ppm i 0,40 ppm, respektivno, dok je maksimalna koncentracija Hg određena u uzorcima bosiljka i iznosi 0,05 ppm. U uzorcima začina, vrednosti sadržaja vlage, minerala i koncentracije ispitivanih teških metala su ispod maksimalno dozvoljenih vrednosti propisanih zakonskom regulativom Republike Srbije.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Quality and safety of some commercial spices brands, Kvalitet i bezbednost nekih komercijalnih začina",
number = "44",
pages = "1-9",
doi = "10.2298/APT1344001B"
}

Blagojević, S., Blagojević, S., Pejić, N., Begović, B.,& Gajinov, S. P.. (2013). Quality and safety of some commercial spices brands. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(44), 1-9.
https://doi.org/10.2298/APT1344001B

Blagojević S, Blagojević S, Pejić N, Begović B, Gajinov SP. Quality and safety of some commercial spices brands. in Acta periodica technologica. 2013;(44):1-9.
doi:10.2298/APT1344001B .

Blagojević, Slavica, Blagojević, Stevan, Pejić, Nataša, Begović, Biljana, Gajinov, Spasenka P., "Quality and safety of some commercial spices brands" in Acta periodica technologica, no. 44 (2013):1-9,
https://doi.org/10.2298/APT1344001B . .

TY  - JOUR
AU  - Kolar-Anić, Ljiljana
AU  - Blagojević, Slavica
AU  - Pejić, Nataša
AU  - Begović, Nebojša
AU  - Blagojević, Stevan
AU  - Anić, Slobodan
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/888
AB  - Some new experimental evidence of complex irregular oscillations in the Belousov-Zhabotinsky reaction realized in a batch reactor is presented. The results were obtained under relatively low cerium and malonic acid concentrations. One-dimensional maps were used for general discussion, and particularly, for the influence of noise on the evolution of the oscillations.
AB  - Daju se novi eksperimentalni rezultati o kompleksnim neregularnim oscilacijama BŽ sistema ostvarenog u zatvorenom reaktoru, u uslovima relativno niske koncentracije cerijuma i malonske kiseline. Jednodimenzionalne mape su korišćene za generalnu diskusiju rezultata, a posebno za uticaj šuma na oscilatornu evoluciju.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - New evidence of transient complex oscillations in a closed, well-stirred belousov-zhabotinsky system
T1  - Novozabeležene tranzijentne kompleksne oscilacije u zatvorenom belousov-žabotinski reakcionom sistemu sa dobrim mešanjem
VL  - 71
IS  - 6
SP  - 605
EP  - 612
DO  - 10.2298/JSC0606605K
ER  - 

@article{
author = "Kolar-Anić, Ljiljana and Blagojević, Slavica and Pejić, Nataša and Begović, Nebojša and Blagojević, Stevan and Anić, Slobodan",
year = "2006",
abstract = "Some new experimental evidence of complex irregular oscillations in the Belousov-Zhabotinsky reaction realized in a batch reactor is presented. The results were obtained under relatively low cerium and malonic acid concentrations. One-dimensional maps were used for general discussion, and particularly, for the influence of noise on the evolution of the oscillations., Daju se novi eksperimentalni rezultati o kompleksnim neregularnim oscilacijama BŽ sistema ostvarenog u zatvorenom reaktoru, u uslovima relativno niske koncentracije cerijuma i malonske kiseline. Jednodimenzionalne mape su korišćene za generalnu diskusiju rezultata, a posebno za uticaj šuma na oscilatornu evoluciju.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "New evidence of transient complex oscillations in a closed, well-stirred belousov-zhabotinsky system, Novozabeležene tranzijentne kompleksne oscilacije u zatvorenom belousov-žabotinski reakcionom sistemu sa dobrim mešanjem",
volume = "71",
number = "6",
pages = "605-612",
doi = "10.2298/JSC0606605K"
}

Kolar-Anić, L., Blagojević, S., Pejić, N., Begović, N., Blagojević, S.,& Anić, S.. (2006). New evidence of transient complex oscillations in a closed, well-stirred belousov-zhabotinsky system. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 71(6), 605-612.
https://doi.org/10.2298/JSC0606605K

Kolar-Anić L, Blagojević S, Pejić N, Begović N, Blagojević S, Anić S. New evidence of transient complex oscillations in a closed, well-stirred belousov-zhabotinsky system. in Journal of the Serbian Chemical Society. 2006;71(6):605-612.
doi:10.2298/JSC0606605K .

Kolar-Anić, Ljiljana, Blagojević, Slavica, Pejić, Nataša, Begović, Nebojša, Blagojević, Stevan, Anić, Slobodan, "New evidence of transient complex oscillations in a closed, well-stirred belousov-zhabotinsky system" in Journal of the Serbian Chemical Society, 71, no. 6 (2006):605-612,
https://doi.org/10.2298/JSC0606605K . .