Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds

2013
Authors
Ivanović, Jasna
Dimitrijević-Branković, Suzana

Mišić, Dušan

Ristić, Mihailo S.
Žižović, Irena

Article (Published version)

Metadata
Show full item recordAbstract
For the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts obtained by the supercritical extraction of the clove bud-oregano leaf mixtures were studied. Supercritical extract of pure clove had the highest eugenol (64%) and total phenolic content (530.56 mg GAE/g(extract)). All extracts had antioxidant activity comparable to synthetic antioxidants against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and formation of peroxides. Presence of 0.6% and 5% of oregano extract in the clove extracts obtained from the clove-oregano plant mixtures improved their antioxidant activity with respect to the extract from pure clove. Clove extract showed moderate antibacterial activities against selected Staphylococcus and Enterococcus bacterial strains. Presence of 50% of the oregano extract improved antibacterial activity of clove extract ...against all tested strains and resulted in a synergistic antibacterial activity against Methicillin-resistant Staphylococcus haemolyticus strain (MIC lt = 1.25 mu g/mL). Study demonstrated great potential of supercritical clove extract as natural functional ingredient and the possibility of increasing its antioxidant and antibacterial efficiencies in order to apply lower concentrations and to reduce undesirable flavour notes and toxicological effects in final products.
Keywords:
Syzygium aromaticum / Origanum vulgare / Antioxidant activity / Antibacterial activity / Total phenolic content / Supercritical fluid extractionSource:
Journal of Functional Foods, 2013, 5, 1, 416-423Publisher:
- Elsevier, Amsterdam
Funding / projects:
DOI: 10.1016/j.jff.2012.11.014
ISSN: 1756-4646
WoS: 000315241500049
Scopus: 2-s2.0-84873254957
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Ivanović, Jasna AU - Dimitrijević-Branković, Suzana AU - Mišić, Dušan AU - Ristić, Mihailo S. AU - Žižović, Irena PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2507 AB - For the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts obtained by the supercritical extraction of the clove bud-oregano leaf mixtures were studied. Supercritical extract of pure clove had the highest eugenol (64%) and total phenolic content (530.56 mg GAE/g(extract)). All extracts had antioxidant activity comparable to synthetic antioxidants against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and formation of peroxides. Presence of 0.6% and 5% of oregano extract in the clove extracts obtained from the clove-oregano plant mixtures improved their antioxidant activity with respect to the extract from pure clove. Clove extract showed moderate antibacterial activities against selected Staphylococcus and Enterococcus bacterial strains. Presence of 50% of the oregano extract improved antibacterial activity of clove extract against all tested strains and resulted in a synergistic antibacterial activity against Methicillin-resistant Staphylococcus haemolyticus strain (MIC lt = 1.25 mu g/mL). Study demonstrated great potential of supercritical clove extract as natural functional ingredient and the possibility of increasing its antioxidant and antibacterial efficiencies in order to apply lower concentrations and to reduce undesirable flavour notes and toxicological effects in final products. PB - Elsevier, Amsterdam T2 - Journal of Functional Foods T1 - Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds EP - 423 IS - 1 SP - 416 VL - 5 DO - 10.1016/j.jff.2012.11.014 ER -
@article{ author = "Ivanović, Jasna and Dimitrijević-Branković, Suzana and Mišić, Dušan and Ristić, Mihailo S. and Žižović, Irena", year = "2013", abstract = "For the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts obtained by the supercritical extraction of the clove bud-oregano leaf mixtures were studied. Supercritical extract of pure clove had the highest eugenol (64%) and total phenolic content (530.56 mg GAE/g(extract)). All extracts had antioxidant activity comparable to synthetic antioxidants against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and formation of peroxides. Presence of 0.6% and 5% of oregano extract in the clove extracts obtained from the clove-oregano plant mixtures improved their antioxidant activity with respect to the extract from pure clove. Clove extract showed moderate antibacterial activities against selected Staphylococcus and Enterococcus bacterial strains. Presence of 50% of the oregano extract improved antibacterial activity of clove extract against all tested strains and resulted in a synergistic antibacterial activity against Methicillin-resistant Staphylococcus haemolyticus strain (MIC lt = 1.25 mu g/mL). Study demonstrated great potential of supercritical clove extract as natural functional ingredient and the possibility of increasing its antioxidant and antibacterial efficiencies in order to apply lower concentrations and to reduce undesirable flavour notes and toxicological effects in final products.", publisher = "Elsevier, Amsterdam", journal = "Journal of Functional Foods", title = "Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds", pages = "423-416", number = "1", volume = "5", doi = "10.1016/j.jff.2012.11.014" }
Ivanović, J., Dimitrijević-Branković, S., Mišić, D., Ristić, M. S.,& Žižović, I.. (2013). Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds. in Journal of Functional Foods Elsevier, Amsterdam., 5(1), 416-423. https://doi.org/10.1016/j.jff.2012.11.014
Ivanović J, Dimitrijević-Branković S, Mišić D, Ristić MS, Žižović I. Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds. in Journal of Functional Foods. 2013;5(1):416-423. doi:10.1016/j.jff.2012.11.014 .
Ivanović, Jasna, Dimitrijević-Branković, Suzana, Mišić, Dušan, Ristić, Mihailo S., Žižović, Irena, "Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds" in Journal of Functional Foods, 5, no. 1 (2013):416-423, https://doi.org/10.1016/j.jff.2012.11.014 . .