Show simple item record

dc.creatorIvanović, Jasna
dc.creatorDimitrijević-Branković, Suzana
dc.creatorMišić, Dušan
dc.creatorRistić, Mihailo
dc.creatorŽižović, Irena
dc.date.accessioned2020-06-03T13:42:52Z
dc.date.available2020-06-03T13:42:52Z
dc.date.issued2013
dc.identifier.issn1756-4646
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1019
dc.description.abstractFor the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts obtained by the supercritical extraction of the clove bud-oregano leaf mixtures were studied. Supercritical extract of pure clove had the highest eugenol (64%) and total phenolic content (530.56 mg GAE/g(extract)). All extracts had antioxidant activity comparable to synthetic antioxidants against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and formation of peroxides. Presence of 0.6% and 5% of oregano extract in the clove extracts obtained from the clove-oregano plant mixtures improved their antioxidant activity with respect to the extract from pure clove. Clove extract showed moderate antibacterial activities against selected Staphylococcus and Enterococcus bacterial strains. Presence of 50% of the oregano extract improved antibacterial activity of clove extract against all tested strains and resulted in a synergistic antibacterial activity against Methicillin-resistant Staphylococcus haemolyticus strain (MIC <= 1.25 mu g/mL). Study demonstrated great potential of supercritical clove extract as natural functional ingredient and the possibility of increasing its antioxidant and antibacterial efficiencies in order to apply lower concentrations and to reduce undesirable flavour notes and toxicological effects in final products.en
dc.publisherElsevier, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/45017/RS//
dc.rightsopenAccess
dc.sourceJournal of Functional Foods
dc.subjectSyzygium aromaticumen
dc.subjectOriganum vulgareen
dc.subjectAntioxidant activityen
dc.subjectAntibacterial activityen
dc.subjectTotal phenolic contenten
dc.subjectSupercritical fluid extractionen
dc.titleEvaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove budsen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractМишић, Душан; Димитријевић-Бранковић, Сузана; Жижовић, Ирена; Ивановић, Јасна; Ристић, Михаило;
dc.citation.volume5
dc.citation.issue1
dc.citation.spage416
dc.citation.epage423
dc.citation.other5(1): 416-423
dc.citation.rankaM21
dc.identifier.wos000315241500049
dc.identifier.doi10.1016/j.jff.2012.11.014
dc.identifier.scopus2-s2.0-84873254957
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/17/1018.pdf
dc.identifier.rcubconv_1895
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record