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

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2013
2504.pdf (371.3Kb)
Authors
Ivanović, Jasna
Dimitrijević-Branković, Suzana
Mišić, Dušan
Ristić, Mihailo S.
Žižović, Irena
Article (Published version)
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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.

Keywords:
Syzygium aromaticum / Origanum vulgare / Antioxidant activity / Antibacterial activity / Total phenolic content / Supercritical fluid extraction
Source:
Journal of Functional Foods, 2013, 5, 1, 416-423
Publisher:
  • Elsevier, Amsterdam
Funding / projects:
  • Functional physiologically active plant materials with additional values for application in pharmaceutical and food industry (RS-45017)

DOI: 10.1016/j.jff.2012.11.014

ISSN: 1756-4646

WoS: 000315241500049

Scopus: 2-s2.0-84873254957
[ Google Scholar ]
58
36
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2507
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet
TY  - 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 . .

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