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dc.creatorArsenijević, Jelena
dc.creatorDrobac, Milica
dc.creatorŠoštarić, Ivan
dc.creatorRažić, Slavica
dc.creatorMilenković, Marina
dc.creatorCouladis, Maria
dc.creatorMaksimović, Zoran
dc.date.accessioned2019-09-02T11:53:57Z
dc.date.available2019-09-02T11:53:57Z
dc.date.issued2016
dc.identifier.issn0926-6690
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/2663
dc.description.abstractHungarian thyme (Thymus pannonicus All., Lamiaceae) is an aromatic herb used as traditional remedy, a refreshing beverage and a food aromatizer. Herbal teas, i.e., infusions, of Hungarian thyme from eight localities in Serbia were analyzed regarding their polyphenolic and volatile composition, and tested for their antioxidant and antimicrobial activity. The total polyphenolics content, determined by the Folin-Ciocalteu method, ranged from 1122.25 to 1979.93 mg gallic acid/L. HPLC analysis revealed rosmarinic acid (367.42-1199.47 mg/L) and luteolin glucuronides as the main polyphenolics. The volatile fractions of the infusions, analyzed by static headspace extraction coupled with GC and GC-MS analyses, contained citral, 3-octanone, 1-octen-3-ol, linalool and 1,8-cineole as the dominant constituents. The antioxidant activity of the infusions was examined through the ferric reducing antioxidant power (FRAP) (68.09-124.58 mmol Fe2+/L) and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical tests (SC50 1.32-2.96 mu L/mL). The antimicrobial activity was tested by the broth microdilution method against standard strains of Gram(+) Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Enterococcus faecalis and Gram(-) bacteria Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, and one strain of yeast Candida albicans. The infusions inhibited microbial growth in the tested concentration range (31.25-500.00 mu L/mL) and the strongest activity was exhibited against the strain of C. albicans (MIC 31.25-62.50 mu L/mL). The antioxidant and antimicrobial properties of the infusions were, to some extent, in correlation with the composition and content of the polyphenolic compounds, whereas the volatiles noticeably influenced the exhibited antimicrobial activity.en
dc.publisherElsevier Science BV, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31089/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173021/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43009/RS//
dc.rightsrestrictedAccess
dc.sourceIndustrial Crops and Products
dc.titleBioactivity of herbal tea of Hungarian thyme based on the composition of volatiles and polyphenolicsen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractШоштарић, Иван; Максимовић, Зоран; Цоуладис, Мариа; Дробац, Милица; Миленковић, Марина; Ражић, Славица; Aрсенијевић, Јелена;
dc.citation.volume89
dc.citation.spage14
dc.citation.epage20
dc.citation.epage
dc.citation.other89: 14-20
dc.citation.rankM21
dc.identifier.wos000381231000003
dc.identifier.doi10.1016/j.indcrop.2016.04.046
dc.identifier.scopus2-s2.0-84964834011
dc.type.versionpublishedVersion


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