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dc.creatorStamenić, Marko
dc.creatorVulić, Jelena
dc.creatorĐilas, Sonja
dc.creatorMišić, Dušan
dc.creatorTadić, Vanja M.
dc.creatorPetrović, Slobodan D.
dc.creatorŽižović, Irena
dc.date.accessioned2020-06-03T13:49:26Z
dc.date.available2020-06-03T13:49:26Z
dc.date.issued2014
dc.identifier.issn0308-8146
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1115
dc.description.abstractThe 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectNatural antioxidantsen
dc.subjectGreek oreganoen
dc.subjectAntibacterial activityen
dc.subjectSupercritical extractionen
dc.subjectIntestinal floraen
dc.subjectMRSAen
dc.titleFree-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFEen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractВулић, Јелена; Жижовић, Ирена; Ђилас, Соња; Петровић, Слободан Д.; Стаменић, Марко; Мишић, Душан; Тадић, Вања М.;
dc.citation.volume165
dc.citation.spage307
dc.citation.epage315
dc.citation.other165: 307-315
dc.citation.rankaM21
dc.identifier.wos000340303600040
dc.identifier.doi10.1016/j.foodchem.2014.05.091
dc.identifier.pmid25038680
dc.identifier.scopus2-s2.0-84902687733
dc.identifier.rcubconv_2000
dc.type.versionpublishedVersion


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