TY  - JOUR
AU  - Stanisavljević, Dragana
AU  - Đorđević, Sofija
AU  - Milenković, Marina
AU  - Zlatković, Branislav
AU  - Nikolova, Milena T.
AU  - Veličković, Dragan
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3312
AB  - Isolates of medicinal and aromatic herbs are used as additives in non-alcoholic drinks to improve the sensory characteristics and antioxidant potential. The method of drying the plant material, among other factors, has a profound influence on the chemical composition and pharmacological activities of plant extracts. This paper analyzes the effect of the drying technique (I - natural drying, II - in the laboratory oven, III - in low-temperature condensational drier) on the volatile fraction of the wild mint (Mentha longifolia (L.) Hudson) extract, in order to select an extract of the best quality for preparation of non-alcoholic drinks. The volatile profile of the extracts was determined by the GC-FID and GC-MS techniques, the antimicrobial activity by the microdilution technique, the antioxidant activity by the DPPH and FRAP assays, and the sensory acceptance according to the Regulation on quality for refreshing non-alcoholic beverages. The results showed that piperitone was the major component of the volatile fraction extract of the natural drying herb and low-temperature condensational drier herb (53.9% and 61.1%, respectively), while the extract of laboratory oven herb was rich in menthone (35.5%). At the concentrations in the range of 0.8-3.2 mg/mL the extracts better inhibited the Gram (+) bacteria. The beverage to which the extract of naturally dried wild mint was added, showed the antioxidant activity (9.09 +/- 0.17 mu mol Fe2+/mL by FRAP and 14.00 +/- 3.00 mu L/mL by DPPH method) and good sensorial characteristics (concentration of the extract 0.8 g/L).
PB  - Mattioli 1885, Fidenza
T2  - Psychiatry Research
T1  - Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages
VL  - 21
IS  - 1
SP  - 202
EP  - 209
DO  - 10.23751/pn.v21i1.7256
ER  - 

@article{
author = "Stanisavljević, Dragana and Đorđević, Sofija and Milenković, Marina and Zlatković, Branislav and Nikolova, Milena T. and Veličković, Dragan",
year = "2019",
abstract = "Isolates of medicinal and aromatic herbs are used as additives in non-alcoholic drinks to improve the sensory characteristics and antioxidant potential. The method of drying the plant material, among other factors, has a profound influence on the chemical composition and pharmacological activities of plant extracts. This paper analyzes the effect of the drying technique (I - natural drying, II - in the laboratory oven, III - in low-temperature condensational drier) on the volatile fraction of the wild mint (Mentha longifolia (L.) Hudson) extract, in order to select an extract of the best quality for preparation of non-alcoholic drinks. The volatile profile of the extracts was determined by the GC-FID and GC-MS techniques, the antimicrobial activity by the microdilution technique, the antioxidant activity by the DPPH and FRAP assays, and the sensory acceptance according to the Regulation on quality for refreshing non-alcoholic beverages. The results showed that piperitone was the major component of the volatile fraction extract of the natural drying herb and low-temperature condensational drier herb (53.9% and 61.1%, respectively), while the extract of laboratory oven herb was rich in menthone (35.5%). At the concentrations in the range of 0.8-3.2 mg/mL the extracts better inhibited the Gram (+) bacteria. The beverage to which the extract of naturally dried wild mint was added, showed the antioxidant activity (9.09 +/- 0.17 mu mol Fe2+/mL by FRAP and 14.00 +/- 3.00 mu L/mL by DPPH method) and good sensorial characteristics (concentration of the extract 0.8 g/L).",
publisher = "Mattioli 1885, Fidenza",
journal = "Psychiatry Research",
title = "Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages",
volume = "21",
number = "1",
pages = "202-209",
doi = "10.23751/pn.v21i1.7256"
}

Stanisavljević, D., Đorđević, S., Milenković, M., Zlatković, B., Nikolova, M. T.,& Veličković, D.. (2019). Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages. in Psychiatry Research
Mattioli 1885, Fidenza., 21(1), 202-209.
https://doi.org/10.23751/pn.v21i1.7256

Stanisavljević D, Đorđević S, Milenković M, Zlatković B, Nikolova MT, Veličković D. Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages. in Psychiatry Research. 2019;21(1):202-209.
doi:10.23751/pn.v21i1.7256 .

Stanisavljević, Dragana, Đorđević, Sofija, Milenković, Marina, Zlatković, Branislav, Nikolova, Milena T., Veličković, Dragan, "Wild mint (Mentha longifolia) extracts in the production of non-alcoholic beverages" in Psychiatry Research, 21, no. 1 (2019):202-209,
https://doi.org/10.23751/pn.v21i1.7256 . .

TY  - JOUR
AU  - Stanisavljević, Dragana
AU  - Đorđević, Sofija
AU  - Milenković, Marina
AU  - Lazić, Miodrag
AU  - Veličković, Dragan
AU  - Ranđelović, Novica
AU  - Zlatković, Branislav
PY  - 2014
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2145
AB  - The way of drying the fresh herbal material influences the chemical content and the biological activities of their essential oils. The influence of the different drying methods of the herb Mentha longifolia (L.) Hudson on the antioxidant and antimicrobial activity of the extracted essential oils has been analyzed in this study. Drying has been carried out in three ways: in the natural way, in the laboratory oven (45 degrees C) and in the absorptional low-temperature condensational drier (35 degrees C). The antioxidant activity of the essential oil has been estimated by FRAP and DPPH assays, while the antimicrobial activity has been estimated by the diffusible and micro-delusional method, testing on the nine types of bacteria and two types of fungi. The essential oil obtained from the herb dried in the natural way has shown the highest antioxidant activity and the lowest from the herb dried in the laboratory oven. Bacillus subtilis, Micrococcus luteus and Enterococcus faecalis have shown the highest sensitivity on the three samples. The oil obtained from the herb dried in the absorptional low-temperature drier has shown the strongest antimicrobial effect.
PB  - Acg Publications, Gebze-Kocaeli
T2  - Renal Failure
T1  - Antimicrobial and Antioxidant Activity of the Essential Oils Obtained from Mentha longifolia L. Hudson, Dried by Three Different Techniques
VL  - 8
IS  - 1
SP  - 61
EP  - 65
UR  - https://hdl.handle.net/21.15107/rcub_farfar_2145
ER  - 

@article{
author = "Stanisavljević, Dragana and Đorđević, Sofija and Milenković, Marina and Lazić, Miodrag and Veličković, Dragan and Ranđelović, Novica and Zlatković, Branislav",
year = "2014",
abstract = "The way of drying the fresh herbal material influences the chemical content and the biological activities of their essential oils. The influence of the different drying methods of the herb Mentha longifolia (L.) Hudson on the antioxidant and antimicrobial activity of the extracted essential oils has been analyzed in this study. Drying has been carried out in three ways: in the natural way, in the laboratory oven (45 degrees C) and in the absorptional low-temperature condensational drier (35 degrees C). The antioxidant activity of the essential oil has been estimated by FRAP and DPPH assays, while the antimicrobial activity has been estimated by the diffusible and micro-delusional method, testing on the nine types of bacteria and two types of fungi. The essential oil obtained from the herb dried in the natural way has shown the highest antioxidant activity and the lowest from the herb dried in the laboratory oven. Bacillus subtilis, Micrococcus luteus and Enterococcus faecalis have shown the highest sensitivity on the three samples. The oil obtained from the herb dried in the absorptional low-temperature drier has shown the strongest antimicrobial effect.",
publisher = "Acg Publications, Gebze-Kocaeli",
journal = "Renal Failure",
title = "Antimicrobial and Antioxidant Activity of the Essential Oils Obtained from Mentha longifolia L. Hudson, Dried by Three Different Techniques",
volume = "8",
number = "1",
pages = "61-65",
url = "https://hdl.handle.net/21.15107/rcub_farfar_2145"
}

Stanisavljević, D., Đorđević, S., Milenković, M., Lazić, M., Veličković, D., Ranđelović, N.,& Zlatković, B.. (2014). Antimicrobial and Antioxidant Activity of the Essential Oils Obtained from Mentha longifolia L. Hudson, Dried by Three Different Techniques. in Renal Failure
Acg Publications, Gebze-Kocaeli., 8(1), 61-65.
https://hdl.handle.net/21.15107/rcub_farfar_2145

Stanisavljević D, Đorđević S, Milenković M, Lazić M, Veličković D, Ranđelović N, Zlatković B. Antimicrobial and Antioxidant Activity of the Essential Oils Obtained from Mentha longifolia L. Hudson, Dried by Three Different Techniques. in Renal Failure. 2014;8(1):61-65.
https://hdl.handle.net/21.15107/rcub_farfar_2145 .

Stanisavljević, Dragana, Đorđević, Sofija, Milenković, Marina, Lazić, Miodrag, Veličković, Dragan, Ranđelović, Novica, Zlatković, Branislav, "Antimicrobial and Antioxidant Activity of the Essential Oils Obtained from Mentha longifolia L. Hudson, Dried by Three Different Techniques" in Renal Failure, 8, no. 1 (2014):61-65,
https://hdl.handle.net/21.15107/rcub_farfar_2145 .

TY  - JOUR
AU  - Đorđević, Sofija
AU  - Stanisavljević, Dragana
AU  - Ristić, Mihailo
AU  - Milenković, Marina
AU  - Veličković, Dragan
AU  - Stojičević, Saša S.
AU  - Zlatković, Branislav
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1914
AB  - This study examines the essential oil and the ethanol extract of Artemisia alba Turra herb, in terms of chemical composition, antioxidant and antimicrobial activities in order to select the active pharmacological isolate for making phytopreparation from the group of bitter aromatics and/or bitter liqueurs. Chemical composition of the essential oils and volatile fractions of the extract was determined by GC-FID/GC-MS and non-volatile fractions of the extract by HPLC. The content of total phenolics and flavonoids in the extracts was determined by Folin-Ciocalteu reagent and aluminum chloride, respectively. The antioxidant activity of isolates was tested by FRAP and DPPH tests and the antimicrobial by microdilution method. Major constituents in the essential oil were camphor, artemisia ketone and 1,8-cineole (23.7%, 15.2% and 14.1%, respectively), and in the volatile fraction of the extract, scopoletin (14.0%) and corymbolone (10.3%). The main components in non-volatile fraction of the extract were kaempferol 3-O-(6 ''-O-malonylglucoside)- 7-O-rhamnoside, chlorogenic acid and rutin (16.1%, 11.4% and 9.5% respectively). The content of total phenolics in the extract, expressed as gallic acid was 77.18 mg/g and flavonoids, expressed as rutin 53.80 mg/g of dry extract. Extract exhibited stronger antioxidant activity than essential oil and better antimicrobial activity on a larger number of tested microorganisms.
PB  - Inst Materials Physics, Bucharest
T2  - Digest Journal of Nanomaterials and Biostructures
T1  - Chemical, antioxidant and antimicrobial analysis of the essential oil and extract of artemisia alba tura
VL  - 8
IS  - 4
SP  - 1377
EP  - 1388
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1914
ER  - 

@article{
author = "Đorđević, Sofija and Stanisavljević, Dragana and Ristić, Mihailo and Milenković, Marina and Veličković, Dragan and Stojičević, Saša S. and Zlatković, Branislav",
year = "2013",
abstract = "This study examines the essential oil and the ethanol extract of Artemisia alba Turra herb, in terms of chemical composition, antioxidant and antimicrobial activities in order to select the active pharmacological isolate for making phytopreparation from the group of bitter aromatics and/or bitter liqueurs. Chemical composition of the essential oils and volatile fractions of the extract was determined by GC-FID/GC-MS and non-volatile fractions of the extract by HPLC. The content of total phenolics and flavonoids in the extracts was determined by Folin-Ciocalteu reagent and aluminum chloride, respectively. The antioxidant activity of isolates was tested by FRAP and DPPH tests and the antimicrobial by microdilution method. Major constituents in the essential oil were camphor, artemisia ketone and 1,8-cineole (23.7%, 15.2% and 14.1%, respectively), and in the volatile fraction of the extract, scopoletin (14.0%) and corymbolone (10.3%). The main components in non-volatile fraction of the extract were kaempferol 3-O-(6 ''-O-malonylglucoside)- 7-O-rhamnoside, chlorogenic acid and rutin (16.1%, 11.4% and 9.5% respectively). The content of total phenolics in the extract, expressed as gallic acid was 77.18 mg/g and flavonoids, expressed as rutin 53.80 mg/g of dry extract. Extract exhibited stronger antioxidant activity than essential oil and better antimicrobial activity on a larger number of tested microorganisms.",
publisher = "Inst Materials Physics, Bucharest",
journal = "Digest Journal of Nanomaterials and Biostructures",
title = "Chemical, antioxidant and antimicrobial analysis of the essential oil and extract of artemisia alba tura",
volume = "8",
number = "4",
pages = "1377-1388",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1914"
}

Đorđević, S., Stanisavljević, D., Ristić, M., Milenković, M., Veličković, D., Stojičević, S. S.,& Zlatković, B.. (2013). Chemical, antioxidant and antimicrobial analysis of the essential oil and extract of artemisia alba tura. in Digest Journal of Nanomaterials and Biostructures
Inst Materials Physics, Bucharest., 8(4), 1377-1388.
https://hdl.handle.net/21.15107/rcub_farfar_1914

Đorđević S, Stanisavljević D, Ristić M, Milenković M, Veličković D, Stojičević SS, Zlatković B. Chemical, antioxidant and antimicrobial analysis of the essential oil and extract of artemisia alba tura. in Digest Journal of Nanomaterials and Biostructures. 2013;8(4):1377-1388.
https://hdl.handle.net/21.15107/rcub_farfar_1914 .

Đorđević, Sofija, Stanisavljević, Dragana, Ristić, Mihailo, Milenković, Marina, Veličković, Dragan, Stojičević, Saša S., Zlatković, Branislav, "Chemical, antioxidant and antimicrobial analysis of the essential oil and extract of artemisia alba tura" in Digest Journal of Nanomaterials and Biostructures, 8, no. 4 (2013):1377-1388,
https://hdl.handle.net/21.15107/rcub_farfar_1914 .