In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems
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2013
Authors
Stojković, Dejan
Petrović, Jovana
Soković, Marina

Glamočlija, Jasmina

Kukić-Marković, Jelena

Petrović, Silvana

Article (Published version)

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Background Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p-coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, beef and beer). In the following study we investigated in situ antioxidant and antimicrobial activities of three pure compounds, namely caffeic acid, p-coumaric acid and rutin, naturally occurring in plants. Results Two food systems were used in order to obtain information on how these compounds react in actual food systems rather than microbiological media. The results indicated good antioxidant activity in in situ food systems. For tested phenolic compounds it was further shown that they successively inhibited the development of the isolated food contaminant Staphylococcus aureus in chicken ...soup. Panelist found that organoleptic characteristics of chicken soup and pork meat improved after treatment with phenolics. Conclusion Our findings alone, along with the potential use of phenolic compounds that are widespread in nature, may imply their potential use as preservatives in the food industry.
Keywords:
caffeic acid / p-coumaric acid / rutin / antioxidant activity / antimicrobial activity / in situ food systemsSource:
Journal of the Science of Food and Agriculture, 2013, 93, 13, 3205-3208Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-173032)
- Investigation on the medicinal plants: morphological, chemical and pharmacological characterisation (RS-173021)
DOI: 10.1002/jsfa.6156
ISSN: 0022-5142
PubMed: 23553578
WoS: 000323934300009
Scopus: 2-s2.0-84883559039
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PharmacyTY - JOUR AU - Stojković, Dejan AU - Petrović, Jovana AU - Soković, Marina AU - Glamočlija, Jasmina AU - Kukić-Marković, Jelena AU - Petrović, Silvana PY - 2013 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1858 AB - Background Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p-coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, beef and beer). In the following study we investigated in situ antioxidant and antimicrobial activities of three pure compounds, namely caffeic acid, p-coumaric acid and rutin, naturally occurring in plants. Results Two food systems were used in order to obtain information on how these compounds react in actual food systems rather than microbiological media. The results indicated good antioxidant activity in in situ food systems. For tested phenolic compounds it was further shown that they successively inhibited the development of the isolated food contaminant Staphylococcus aureus in chicken soup. Panelist found that organoleptic characteristics of chicken soup and pork meat improved after treatment with phenolics. Conclusion Our findings alone, along with the potential use of phenolic compounds that are widespread in nature, may imply their potential use as preservatives in the food industry. PB - Wiley-Blackwell, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems VL - 93 IS - 13 SP - 3205 EP - 3208 DO - 10.1002/jsfa.6156 ER -
@article{ author = "Stojković, Dejan and Petrović, Jovana and Soković, Marina and Glamočlija, Jasmina and Kukić-Marković, Jelena and Petrović, Silvana", year = "2013", abstract = "Background Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p-coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, beef and beer). In the following study we investigated in situ antioxidant and antimicrobial activities of three pure compounds, namely caffeic acid, p-coumaric acid and rutin, naturally occurring in plants. Results Two food systems were used in order to obtain information on how these compounds react in actual food systems rather than microbiological media. The results indicated good antioxidant activity in in situ food systems. For tested phenolic compounds it was further shown that they successively inhibited the development of the isolated food contaminant Staphylococcus aureus in chicken soup. Panelist found that organoleptic characteristics of chicken soup and pork meat improved after treatment with phenolics. Conclusion Our findings alone, along with the potential use of phenolic compounds that are widespread in nature, may imply their potential use as preservatives in the food industry.", publisher = "Wiley-Blackwell, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems", volume = "93", number = "13", pages = "3205-3208", doi = "10.1002/jsfa.6156" }
Stojković, D., Petrović, J., Soković, M., Glamočlija, J., Kukić-Marković, J.,& Petrović, S.. (2013). In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems. in Journal of the Science of Food and Agriculture Wiley-Blackwell, Hoboken., 93(13), 3205-3208. https://doi.org/10.1002/jsfa.6156
Stojković D, Petrović J, Soković M, Glamočlija J, Kukić-Marković J, Petrović S. In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems. in Journal of the Science of Food and Agriculture. 2013;93(13):3205-3208. doi:10.1002/jsfa.6156 .
Stojković, Dejan, Petrović, Jovana, Soković, Marina, Glamočlija, Jasmina, Kukić-Marković, Jelena, Petrović, Silvana, "In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems" in Journal of the Science of Food and Agriculture, 93, no. 13 (2013):3205-3208, https://doi.org/10.1002/jsfa.6156 . .