TY  - JOUR
AU  - Šćiban, Marina B.
AU  - Vasić, Mirjana
AU  - Prodanović, Jelena M.
AU  - Kukić, Dragana V.
AU  - Vasić, V.
AU  - Omorjan, R.
AU  - Antov, Mirjana G.
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/7
AB  - Efficiency of aqueous extracts of seed from five cultivars of faba bean in the removal of water turbidity was perceived through content of components known for the ability to clarify water as well as through their interactions. Concentrations of protein, phenolics (tannins) and phytic acid differed significantly between aqueous extracts of cultivars' seed. At applied dosages of aqueous extracts concentrations of protein, phenolics and phytic acid in coagulation tests varied within the ranges 0.11-0.77 mg/L, 0.8-6.2 mu g/L and 0.2-0.7 mu g/L, respectively. Experiments carried out in model water with initial 45 nephelometric turbidity units and at pH 7 resulted in turbidity removal from 28 to 65%. Data analysis revealed that under applied conditions the major determinant of coagulation activity was concentration of phenolics (very significant) followed by that of protein (significant). The removal of water turbidity was also significantly affected by the interaction between concentrations of phenolics and phytic acid as well as that between concentrations of protein and phytic acid. In addition, increase in the content of organic matter in treated water was below the value recommended by council drinking water directive.
PB  - Springer, New York
T2  - International Journal of Environmental Science & Technology
T1  - Water turbidity removal by faba bean (Vicia faba) in relation to composition of aqueous extract of seed
DO  - 10.1007/s13762-020-03047-7
ER  - 

@article{
author = "Šćiban, Marina B. and Vasić, Mirjana and Prodanović, Jelena M. and Kukić, Dragana V. and Vasić, V. and Omorjan, R. and Antov, Mirjana G.",
year = "2021",
abstract = "Efficiency of aqueous extracts of seed from five cultivars of faba bean in the removal of water turbidity was perceived through content of components known for the ability to clarify water as well as through their interactions. Concentrations of protein, phenolics (tannins) and phytic acid differed significantly between aqueous extracts of cultivars' seed. At applied dosages of aqueous extracts concentrations of protein, phenolics and phytic acid in coagulation tests varied within the ranges 0.11-0.77 mg/L, 0.8-6.2 mu g/L and 0.2-0.7 mu g/L, respectively. Experiments carried out in model water with initial 45 nephelometric turbidity units and at pH 7 resulted in turbidity removal from 28 to 65%. Data analysis revealed that under applied conditions the major determinant of coagulation activity was concentration of phenolics (very significant) followed by that of protein (significant). The removal of water turbidity was also significantly affected by the interaction between concentrations of phenolics and phytic acid as well as that between concentrations of protein and phytic acid. In addition, increase in the content of organic matter in treated water was below the value recommended by council drinking water directive.",
publisher = "Springer, New York",
journal = "International Journal of Environmental Science & Technology",
title = "Water turbidity removal by faba bean (Vicia faba) in relation to composition of aqueous extract of seed",
doi = "10.1007/s13762-020-03047-7"
}

Šćiban, M. B., Vasić, M., Prodanović, J. M., Kukić, D. V., Vasić, V., Omorjan, R.,& Antov, M. G.. (2021). Water turbidity removal by faba bean (Vicia faba) in relation to composition of aqueous extract of seed. in International Journal of Environmental Science & Technology
Springer, New York..
https://doi.org/10.1007/s13762-020-03047-7

Šćiban MB, Vasić M, Prodanović JM, Kukić DV, Vasić V, Omorjan R, Antov MG. Water turbidity removal by faba bean (Vicia faba) in relation to composition of aqueous extract of seed. in International Journal of Environmental Science & Technology. 2021;.
doi:10.1007/s13762-020-03047-7 .

Šćiban, Marina B., Vasić, Mirjana, Prodanović, Jelena M., Kukić, Dragana V., Vasić, V., Omorjan, R., Antov, Mirjana G., "Water turbidity removal by faba bean (Vicia faba) in relation to composition of aqueous extract of seed" in International Journal of Environmental Science & Technology (2021),
https://doi.org/10.1007/s13762-020-03047-7 . .

TY  - JOUR
AU  - Kukić, Dragana V.
AU  - Šćiban, Marina B.
AU  - Prodanović, Jelena M.
AU  - Tepić, Aleksandra
AU  - Vasić, Mirjana
PY  - 2015
UR  - http://fiver.ifvcns.rs/handle/123456789/1405
AB  - In this study, applicability of extracts from fava bean seeds (Viciafaba L.), as natural coagulants, was investigated. Coagulants were obtained by extraction, with distilled water or NaClsolutions, from grinded seeds and were applied as coagulants, in various doses, in synthetic water having different initial turbidities and pH values. Presence of NaC1 in water showed that increasing the ionic strength results in greater amount of extracted compounds, but it does not affect coagulation activity. Appling different doses of coagulant in water showed that the best coagulation activity is achieved by adding dose of 0.125 m1/1. The conducted experiments confirm positive coagulation properties of these extracts, therefore it can be concluded that they have great potential as natural coagulants. C) 2015 Elsevier B.V. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Ecological Engineering
T1  - Extracts of fava bean (Vicia faba L.) seeds as natural coagulants
EP  - 232
SP  - 229
VL  - 84
DO  - 10.1016/j.ecoleng.2015.09.008
ER  - 

@article{
author = "Kukić, Dragana V. and Šćiban, Marina B. and Prodanović, Jelena M. and Tepić, Aleksandra and Vasić, Mirjana",
year = "2015",
abstract = "In this study, applicability of extracts from fava bean seeds (Viciafaba L.), as natural coagulants, was investigated. Coagulants were obtained by extraction, with distilled water or NaClsolutions, from grinded seeds and were applied as coagulants, in various doses, in synthetic water having different initial turbidities and pH values. Presence of NaC1 in water showed that increasing the ionic strength results in greater amount of extracted compounds, but it does not affect coagulation activity. Appling different doses of coagulant in water showed that the best coagulation activity is achieved by adding dose of 0.125 m1/1. The conducted experiments confirm positive coagulation properties of these extracts, therefore it can be concluded that they have great potential as natural coagulants. C) 2015 Elsevier B.V. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Ecological Engineering",
title = "Extracts of fava bean (Vicia faba L.) seeds as natural coagulants",
pages = "232-229",
volume = "84",
doi = "10.1016/j.ecoleng.2015.09.008"
}

Kukić, D. V., Šćiban, M. B., Prodanović, J. M., Tepić, A.,& Vasić, M.. (2015). Extracts of fava bean (Vicia faba L.) seeds as natural coagulants. in Ecological Engineering
Elsevier Science Bv, Amsterdam., 84, 229-232.
https://doi.org/10.1016/j.ecoleng.2015.09.008

Kukić DV, Šćiban MB, Prodanović JM, Tepić A, Vasić M. Extracts of fava bean (Vicia faba L.) seeds as natural coagulants. in Ecological Engineering. 2015;84:229-232.
doi:10.1016/j.ecoleng.2015.09.008 .

Kukić, Dragana V., Šćiban, Marina B., Prodanović, Jelena M., Tepić, Aleksandra, Vasić, Mirjana, "Extracts of fava bean (Vicia faba L.) seeds as natural coagulants" in Ecological Engineering, 84 (2015):229-232,
https://doi.org/10.1016/j.ecoleng.2015.09.008 . .