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.
TY - 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 . .
