Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE
Само за регистроване кориснике
2014
Аутори
Stamenić, Marko
Vulić, Jelena
Đilas, Sonja
Mišić, Dušan

Tadić, Vanja

Petrović, Slobodan
Žižović, Irena

Чланак у часопису (Објављена верзија)

Метаподаци
Приказ свих података о документуАпстракт
The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH., hydroxyl radical and superoxide anion radical scavenging activity assays, the supercritical extracts expressed stronger antioxidant activity comparing to the essential oil. The most effective was the supercritical extract obtained by fractional extraction at 30 MPa and 100 degrees C after the volatile fraction had been extracted at lower pressure. At the same time this extract showed strong antibacterial activity against staphylococci, including MASA strain, but did not affect Escherichia coli of normal intestinal flora. The essential oil obtained by hydrodistillation showed stronger antibacterial activity against E. coli, Salmonella and Klebsiella pneumoniae, comparing to the supercritical extracts but at the same affec...ted the normal gut flora.
Кључне речи:
Natural antioxidants / Greek oregano / Antibacterial activity / Supercritical extraction / Intestinal flora / MRSAИзвор:
Food Chemistry, 2014, 165, 307-315Издавач:
- Elsevier Sci Ltd, Oxford
DOI: 10.1016/j.foodchem.2014.05.091
ISSN: 0308-8146
PubMed: 25038680
WoS: 000340303600040
Scopus: 2-s2.0-84902687733
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Stamenić, Marko AU - Vulić, Jelena AU - Đilas, Sonja AU - Mišić, Dušan AU - Tadić, Vanja AU - Petrović, Slobodan AU - Žižović, Irena PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2655 AB - The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH., hydroxyl radical and superoxide anion radical scavenging activity assays, the supercritical extracts expressed stronger antioxidant activity comparing to the essential oil. The most effective was the supercritical extract obtained by fractional extraction at 30 MPa and 100 degrees C after the volatile fraction had been extracted at lower pressure. At the same time this extract showed strong antibacterial activity against staphylococci, including MASA strain, but did not affect Escherichia coli of normal intestinal flora. The essential oil obtained by hydrodistillation showed stronger antibacterial activity against E. coli, Salmonella and Klebsiella pneumoniae, comparing to the supercritical extracts but at the same affected the normal gut flora. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE EP - 315 SP - 307 VL - 165 DO - 10.1016/j.foodchem.2014.05.091 ER -
@article{ author = "Stamenić, Marko and Vulić, Jelena and Đilas, Sonja and Mišić, Dušan and Tadić, Vanja and Petrović, Slobodan and Žižović, Irena", year = "2014", abstract = "The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH., hydroxyl radical and superoxide anion radical scavenging activity assays, the supercritical extracts expressed stronger antioxidant activity comparing to the essential oil. The most effective was the supercritical extract obtained by fractional extraction at 30 MPa and 100 degrees C after the volatile fraction had been extracted at lower pressure. At the same time this extract showed strong antibacterial activity against staphylococci, including MASA strain, but did not affect Escherichia coli of normal intestinal flora. The essential oil obtained by hydrodistillation showed stronger antibacterial activity against E. coli, Salmonella and Klebsiella pneumoniae, comparing to the supercritical extracts but at the same affected the normal gut flora.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE", pages = "315-307", volume = "165", doi = "10.1016/j.foodchem.2014.05.091" }
Stamenić, M., Vulić, J., Đilas, S., Mišić, D., Tadić, V., Petrović, S.,& Žižović, I.. (2014). Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE. in Food Chemistry Elsevier Sci Ltd, Oxford., 165, 307-315. https://doi.org/10.1016/j.foodchem.2014.05.091
Stamenić M, Vulić J, Đilas S, Mišić D, Tadić V, Petrović S, Žižović I. Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE. in Food Chemistry. 2014;165:307-315. doi:10.1016/j.foodchem.2014.05.091 .
Stamenić, Marko, Vulić, Jelena, Đilas, Sonja, Mišić, Dušan, Tadić, Vanja, Petrović, Slobodan, Žižović, Irena, "Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE" in Food Chemistry, 165 (2014):307-315, https://doi.org/10.1016/j.foodchem.2014.05.091 . .