TY  - JOUR
AU  - Filip, Snežana
AU  - Đurović, Saša
AU  - Blagojević, Stevan
AU  - Tomić, Ana
AU  - Ranitović, Aleksandra
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zeković, Zoran P.
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4338
AB  - The main goal of this study was to establish the chemical profile of Osage orange (Maclura pomifera) leaf extracts, obtained by conventional maceration technique, and to examine its antimicrobial activity. The identification and quantification of the extract compounds were done using ultra‐high‐performance liquid chromatography, with a diode array detector coupled with triple‐quadrupole mass spectrometer and gas chromatography–mass spectrometry techniques. Thirty‐one polyphenolic compounds were detected and identified in the ethanolic extracts, whereby 5‐O‐caffeoylquinic acid was found to be the dominant compound. Among other compounds, pentacosane and palmitic acid were the most abundant compounds in the dichloromethane extract. The preliminary antimicrobial activity screening shows that Gram‐positive bacteria tend to be more sensitive to the investigated extracts. The highest antimicrobial activity was determined against Enterococcus faecalis ATCC 19433 and Listeria monocytogenes ATCC 35152. From these results, Osage orange leaves can be considered as plant material with significant antimicrobial properties.
PB  - Wiley
T2  - Archiv der Pharmazie
T1  - Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts
VL  - 354
SP  - e2000195
DO  - 10.1002/ardp.202000195
ER  - 

@article{
author = "Filip, Snežana and Đurović, Saša and Blagojević, Stevan and Tomić, Ana and Ranitović, Aleksandra and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zeković, Zoran P.",
year = "2021",
abstract = "The main goal of this study was to establish the chemical profile of Osage orange (Maclura pomifera) leaf extracts, obtained by conventional maceration technique, and to examine its antimicrobial activity. The identification and quantification of the extract compounds were done using ultra‐high‐performance liquid chromatography, with a diode array detector coupled with triple‐quadrupole mass spectrometer and gas chromatography–mass spectrometry techniques. Thirty‐one polyphenolic compounds were detected and identified in the ethanolic extracts, whereby 5‐O‐caffeoylquinic acid was found to be the dominant compound. Among other compounds, pentacosane and palmitic acid were the most abundant compounds in the dichloromethane extract. The preliminary antimicrobial activity screening shows that Gram‐positive bacteria tend to be more sensitive to the investigated extracts. The highest antimicrobial activity was determined against Enterococcus faecalis ATCC 19433 and Listeria monocytogenes ATCC 35152. From these results, Osage orange leaves can be considered as plant material with significant antimicrobial properties.",
publisher = "Wiley",
journal = "Archiv der Pharmazie",
title = "Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts",
volume = "354",
pages = "e2000195",
doi = "10.1002/ardp.202000195"
}

Filip, S., Đurović, S., Blagojević, S., Tomić, A., Ranitović, A., Gašić, U. M., Tešić, Ž. Lj.,& Zeković, Z. P.. (2021). Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts. in Archiv der Pharmazie
Wiley., 354, e2000195.
https://doi.org/10.1002/ardp.202000195

Filip S, Đurović S, Blagojević S, Tomić A, Ranitović A, Gašić UM, Tešić ŽL, Zeković ZP. Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts. in Archiv der Pharmazie. 2021;354:e2000195.
doi:10.1002/ardp.202000195 .

Filip, Snežana, Đurović, Saša, Blagojević, Stevan, Tomić, Ana, Ranitović, Aleksandra, Gašić, Uroš M., Tešić, Živoslav Lj., Zeković, Zoran P., "Chemical composition and antimicrobial activity of Osage orange (Maclura pomifera) leaf extracts" in Archiv der Pharmazie, 354 (2021):e2000195,
https://doi.org/10.1002/ardp.202000195 . .

TY  - JOUR
AU  - Micić, Darko M.
AU  - Ðurović, Saša
AU  - Riabov, Pavel
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Dojčinović, Biljana P.
AU  - Božović, Rade
AU  - Jovanović, Dušan
AU  - Blagojević, Stevan
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4792
AB  - Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
PB  - MDPI
T2  - Foods
T1  - Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives
VL  - 10
IS  - 11
SP  - 2734
DO  - 10.3390/foods10112734
ER  - 

@article{
author = "Micić, Darko M. and Ðurović, Saša and Riabov, Pavel and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana P. and Božović, Rade and Jovanović, Dušan and Blagojević, Stevan",
year = "2021",
abstract = "Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.",
publisher = "MDPI",
journal = "Foods",
title = "Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives",
volume = "10",
number = "11",
pages = "2734",
doi = "10.3390/foods10112734"
}

Micić, D. M., Ðurović, S., Riabov, P., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Dojčinović, B. P., Božović, R., Jovanović, D.,& Blagojević, S.. (2021). Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives. in Foods
MDPI., 10(11), 2734.
https://doi.org/10.3390/foods10112734

Micić DM, Ðurović S, Riabov P, Tomić A, Šovljanski O, Filip S, Tosti T, Dojčinović BP, Božović R, Jovanović D, Blagojević S. Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives. in Foods. 2021;10(11):2734.
doi:10.3390/foods10112734 .

Micić, Darko M., Ðurović, Saša, Riabov, Pavel, Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana P., Božović, Rade, Jovanović, Dušan, Blagojević, Stevan, "Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives" in Foods, 10, no. 11 (2021):2734,
https://doi.org/10.3390/foods10112734 . .

TY  - DATA
AU  - Micić, Darko M.
AU  - Ðurović, Saša
AU  - Riabov, Pavel
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Dojčinović, Biljana P.
AU  - Božović, Rade
AU  - Jovanović, Dušan
AU  - Blagojević, Stevan
PY  - 2021
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/4793
PB  - MDPI
T2  - Foods
T1  - Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4793
ER  - 

@misc{
author = "Micić, Darko M. and Ðurović, Saša and Riabov, Pavel and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana P. and Božović, Rade and Jovanović, Dušan and Blagojević, Stevan",
year = "2021",
publisher = "MDPI",
journal = "Foods",
title = "Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4793"
}

Micić, D. M., Ðurović, S., Riabov, P., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Dojčinović, B. P., Božović, R., Jovanović, D.,& Blagojević, S.. (2021). Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.. in Foods
MDPI..
https://hdl.handle.net/21.15107/rcub_cherry_4793

Micić DM, Ðurović S, Riabov P, Tomić A, Šovljanski O, Filip S, Tosti T, Dojčinović BP, Božović R, Jovanović D, Blagojević S. Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734.. in Foods. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4793 .

Micić, Darko M., Ðurović, Saša, Riabov, Pavel, Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana P., Božović, Rade, Jovanović, Dušan, Blagojević, Stevan, "Supplementary data for the article: Micić, D.; Đurović, S.; Riabov, P.; Tomić, A.; Šovljanski, O.; Filip, S.; Tosti, T.; Dojčinović, B.; Božović, R.; Jovanović, D.; Blagojević, S. Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives. Foods 2021, 10 (11), 2734. https://doi.org/10.3390/foods10112734." in Foods (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4793 .

TY  - JOUR
AU  - Riabov, Pavel A.
AU  - Micić, Darko M.
AU  - Božović, Rade B.
AU  - Jovanović, Dušan V.
AU  - Tomić, Ana
AU  - Šovljanski, Olja
AU  - Filip, Snežana
AU  - Tosti, Tomislav
AU  - Ostojić, Sanja B.
AU  - Blagojević, Stevan
AU  - Đurović, Saša
PY  - 2020
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4024
AB  - Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.
PB  - Elsevier
T2  - Industrial Crops and Products
T1  - The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
VL  - 151
SP  - 112498
DO  - 10.1016/j.indcrop.2020.112498
ER  - 

@article{
author = "Riabov, Pavel A. and Micić, Darko M. and Božović, Rade B. and Jovanović, Dušan V. and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Ostojić, Sanja B. and Blagojević, Stevan and Đurović, Saša",
year = "2020",
abstract = "Laurus nobilis (bay laurel) form Serbia (SRBL) and Russia (RFBL) were analyzed in order to establish the chemical profile, thermal properties and biological activity. The GC/MS analysis showed that α-pinene (31.97%) is principal compound in the RFBL followed by eucalyptol (27.95%) and α-terpineol (10.28%). In the case of the SRBL, eucalyptol (40.51%) is the most abundant compound followed by α-terpineol (15.46%), while α-pinene was found in much lower amount (4.45%). Thermal analysis showed that the evaporation process of both oils was complex process and took place in two phases. Moreover, results indicated that the SRBL evaporated slower at the higher temperatures than the RFBL. In order to assess biological activity, the antioxidant and antimicrobial activities were investigated. The SRBL was more potent antioxidant agent in the case of both assays (DPPH and total reduction capacity). In the case of the antimicrobial activity, the SRBL showed greater potential of antimicrobial activities toward all tested microorganisms, while RFBL was found to be effective against all the bacteria and yeast, but did not possess any inhibitory action against fungi. Results indicate that both oils may be used in the food and pharmaceutical industries as antioxidant and antimicrobial agent.",
publisher = "Elsevier",
journal = "Industrial Crops and Products",
title = "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin",
volume = "151",
pages = "112498",
doi = "10.1016/j.indcrop.2020.112498"
}

Riabov, P. A., Micić, D. M., Božović, R. B., Jovanović, D. V., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Ostojić, S. B., Blagojević, S.,& Đurović, S.. (2020). The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products
Elsevier., 151, 112498.
https://doi.org/10.1016/j.indcrop.2020.112498

Riabov PA, Micić DM, Božović RB, Jovanović DV, Tomić A, Šovljanski O, Filip S, Tosti T, Ostojić SB, Blagojević S, Đurović S. The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin. in Industrial Crops and Products. 2020;151:112498.
doi:10.1016/j.indcrop.2020.112498 .

Riabov, Pavel A., Micić, Darko M., Božović, Rade B., Jovanović, Dušan V., Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Ostojić, Sanja B., Blagojević, Stevan, Đurović, Saša, "The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin" in Industrial Crops and Products, 151 (2020):112498,
https://doi.org/10.1016/j.indcrop.2020.112498 . .