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dc.creatorGlisić, Sandra B.
dc.creatorMišić, Dušan
dc.creatorStamenić, Marko
dc.creatorŽižović, Irena
dc.creatorAsanin, Ruzica
dc.creatorSkala, Dejan
dc.date.accessioned2020-06-03T13:03:13Z
dc.date.available2020-06-03T13:03:13Z
dc.date.issued2007
dc.identifier.issn0308-8146
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/454
dc.description.abstractIsolation of carrot fruit (Daucus carrota L., cultivar Chanteney) essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142073/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectcarrot fruiten
dc.subjectcarotolen
dc.subjectsupercritical fluid extractionen
dc.subjectessential oilen
dc.subjectantimicrobial activityen
dc.titleSupercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activityen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractСкала, Дејан; Aсанин, Рузица; Жижовић, Ирена; Стаменић, Марко; Глисић, Сандра Б.; Мишић, Душан;
dc.citation.volume105
dc.citation.issue1
dc.citation.spage346
dc.citation.epage352
dc.citation.other105(1): 346-352
dc.citation.rankaM21
dc.identifier.wos000248900500047
dc.identifier.doi10.1016/j.foodchem.2006.11.062
dc.identifier.scopus2-s2.0-34347396813
dc.identifier.rcubconv_1559
dc.type.versionpublishedVersion


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