TY  - JOUR
AU  - Aćimović, Milica G.
AU  - Šovljanski, Olja
AU  - Pezo, Lato
AU  - Travičić, Vanja
AU  - Tomić, Ana
AU  - Zheljazkov, Valtcho D.
AU  - Ćetković, Gordana
AU  - Švarc-Gajić, Jaroslava
AU  - Brezo-Borjan, Tanja
AU  - Sofrenić, Ivana
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5656
AB  - Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.
PB  - MDPI
T2  - Antibiotics
T1  - Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods
VL  - 11
SP  - 1235
DO  - 10.3390/antibiotics11091235
ER  - 

@article{
author = "Aćimović, Milica G. and Šovljanski, Olja and Pezo, Lato and Travičić, Vanja and Tomić, Ana and Zheljazkov, Valtcho D. and Ćetković, Gordana and Švarc-Gajić, Jaroslava and Brezo-Borjan, Tanja and Sofrenić, Ivana",
year = "2022",
abstract = "Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.",
publisher = "MDPI",
journal = "Antibiotics",
title = "Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods",
volume = "11",
pages = "1235",
doi = "10.3390/antibiotics11091235"
}

Aćimović, M. G., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics
MDPI., 11, 1235.
https://doi.org/10.3390/antibiotics11091235

Aćimović MG, Šovljanski O, Pezo L, Travičić V, Tomić A, Zheljazkov VD, Ćetković G, Švarc-Gajić J, Brezo-Borjan T, Sofrenić I. Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics. 2022;11:1235.
doi:10.3390/antibiotics11091235 .

Aćimović, Milica G., Šovljanski, Olja, Pezo, Lato, Travičić, Vanja, Tomić, Ana, Zheljazkov, Valtcho D., Ćetković, Gordana, Švarc-Gajić, Jaroslava, Brezo-Borjan, Tanja, Sofrenić, Ivana, "Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods" in Antibiotics, 11 (2022):1235,
https://doi.org/10.3390/antibiotics11091235 . .

TY  - DATA
AU  - Aćimović, Milica G.
AU  - Šovljanski, Olja
AU  - Pezo, Lato
AU  - Travičić, Vanja
AU  - Tomić, Ana
AU  - Zheljazkov, Valtcho D.
AU  - Ćetković, Gordana
AU  - Švarc-Gajić, Jaroslava
AU  - Brezo-Borjan, Tanja
AU  - Sofrenić, Ivana
PY  - 2022
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5661
AB  - Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.
PB  - MDPI
T2  - Antibiotics
T1  - Supplementary material for: Aćimović, M., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics MDPI., 11, 1235. https://doi.org/10.3390/antibiotics11091235
VL  - 11
SP  - 1235
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5661
ER  - 

@misc{
author = "Aćimović, Milica G. and Šovljanski, Olja and Pezo, Lato and Travičić, Vanja and Tomić, Ana and Zheljazkov, Valtcho D. and Ćetković, Gordana and Švarc-Gajić, Jaroslava and Brezo-Borjan, Tanja and Sofrenić, Ivana",
year = "2022",
abstract = "Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.",
publisher = "MDPI",
journal = "Antibiotics",
title = "Supplementary material for: Aćimović, M., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics MDPI., 11, 1235. https://doi.org/10.3390/antibiotics11091235",
volume = "11",
pages = "1235",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5661"
}

Aćimović, M. G., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Supplementary material for: Aćimović, M., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics MDPI., 11, 1235. https://doi.org/10.3390/antibiotics11091235. in Antibiotics
MDPI., 11, 1235.
https://hdl.handle.net/21.15107/rcub_cherry_5661

Aćimović MG, Šovljanski O, Pezo L, Travičić V, Tomić A, Zheljazkov VD, Ćetković G, Švarc-Gajić J, Brezo-Borjan T, Sofrenić I. Supplementary material for: Aćimović, M., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics MDPI., 11, 1235. https://doi.org/10.3390/antibiotics11091235. in Antibiotics. 2022;11:1235.
https://hdl.handle.net/21.15107/rcub_cherry_5661 .

Aćimović, Milica G., Šovljanski, Olja, Pezo, Lato, Travičić, Vanja, Tomić, Ana, Zheljazkov, Valtcho D., Ćetković, Gordana, Švarc-Gajić, Jaroslava, Brezo-Borjan, Tanja, Sofrenić, Ivana, "Supplementary material for: Aćimović, M., Šovljanski, O., Pezo, L., Travičić, V., Tomić, A., Zheljazkov, V. D., Ćetković, G., Švarc-Gajić, J., Brezo-Borjan, T.,& Sofrenić, I.. (2022). Variability in Biological Activities of Satureja montana Subsp. montana and Subsp. variegata Based on Different Extraction Methods. in Antibiotics MDPI., 11, 1235. https://doi.org/10.3390/antibiotics11091235" in Antibiotics, 11 (2022):1235,
https://hdl.handle.net/21.15107/rcub_cherry_5661 .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2802
AB  - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
VL  - 271
SP  - 328
EP  - 337
DO  - 10.1016/j.foodchem.2018.07.154
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts",
volume = "271",
pages = "328-337",
doi = "10.1016/j.foodchem.2018.07.154"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 271, 328-337.
https://doi.org/10.1016/j.foodchem.2018.07.154

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337.
doi:10.1016/j.foodchem.2018.07.154 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337,
https://doi.org/10.1016/j.foodchem.2018.07.154 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2220
AB  - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
VL  - 271
SP  - 328
EP  - 337
DO  - 10.1016/j.foodchem.2018.07.154
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts",
volume = "271",
pages = "328-337",
doi = "10.1016/j.foodchem.2018.07.154"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 271, 328-337.
https://doi.org/10.1016/j.foodchem.2018.07.154

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337.
doi:10.1016/j.foodchem.2018.07.154 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337,
https://doi.org/10.1016/j.foodchem.2018.07.154 . .

TY  - DATA
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Jerković, Jelena
AU  - Zengin, Gokhan
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Mašković, Pavle
AU  - Soares, Cristina
AU  - Fatima Barroso, M.
AU  - Delerue-Matos, Cristina
AU  - Đurović, Saša
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2972
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154
UR  - https://hdl.handle.net/21.15107/rcub_cherry_2972
ER  - 

@misc{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša",
year = "2019",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154",
url = "https://hdl.handle.net/21.15107/rcub_cherry_2972"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154. in Food Chemistry
Elsevier Sci Ltd, Oxford..
https://hdl.handle.net/21.15107/rcub_cherry_2972

Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154. in Food Chemistry. 2019;.
https://hdl.handle.net/21.15107/rcub_cherry_2972 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "Supplementary material for the article: Cvetanovic, A.; Svarc-Gajic, J.; Zekovic, Z.; Jerkovic, J.; Zengin, G.; Gašić, U. M.; Tešić, Ž. L.; Maskovic, P.; Soares, C.; Fatima Barroso, M.; et al. The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria Chamomilla L.) Subcritical Water Extracts. Food Chemistry 2019, 271, 328–337. https://doi.org/10.1016/j.foodchem.2018.07.154" in Food Chemistry (2019),
https://hdl.handle.net/21.15107/rcub_cherry_2972 .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Zeković, Zoran P.
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Mašković, Pavle
AU  - Mahomoodally, Mohamad Fawzi
AU  - Đurović, Saša
PY  - 2018
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2173
AB  - The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 degrees C) at five different pressures (10, 30, 45, 60 and 90 bar). Twenty three polyphenolic compounds were identified in the extracts, whereby apigenin was found to be the dominant compound (61.53-1344.99 mg/kg). Results suggest that the lowest applied pressure has negligible effect on phenolic recovery from chamomile, but also the use of pressures above than 45 bar was proven as needlessly. By using in vitro assays, influence of pressure on antioxidant, cytotoxic and enzyme-inhibitory activities of the extracts was evaluated. Extracts obtained at 30, 45 and 60 bar exhibited stronger bioactivities than at 10 and 90 bar. It was concluded that pressure exert a significant influence on chemical composition of extracts, and thus on biological activity of chamomile extracts.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts
VL  - 266
SP  - 389
EP  - 396
DO  - 10.1016/j.foodchem.2018.06.037
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Mašković, Pavle and Mahomoodally, Mohamad Fawzi and Đurović, Saša",
year = "2018",
abstract = "The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 degrees C) at five different pressures (10, 30, 45, 60 and 90 bar). Twenty three polyphenolic compounds were identified in the extracts, whereby apigenin was found to be the dominant compound (61.53-1344.99 mg/kg). Results suggest that the lowest applied pressure has negligible effect on phenolic recovery from chamomile, but also the use of pressures above than 45 bar was proven as needlessly. By using in vitro assays, influence of pressure on antioxidant, cytotoxic and enzyme-inhibitory activities of the extracts was evaluated. Extracts obtained at 30, 45 and 60 bar exhibited stronger bioactivities than at 10 and 90 bar. It was concluded that pressure exert a significant influence on chemical composition of extracts, and thus on biological activity of chamomile extracts.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts",
volume = "266",
pages = "389-396",
doi = "10.1016/j.foodchem.2018.06.037"
}

Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Mašković, P., Mahomoodally, M. F.,& Đurović, S.. (2018). Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts. in Food Chemistry
Elsevier Sci Ltd, Oxford., 266, 389-396.
https://doi.org/10.1016/j.foodchem.2018.06.037

Cvetanović A, Švarc-Gajić J, Zeković ZP, Gašić UM, Tešić ŽL, Zengin G, Mašković P, Mahomoodally MF, Đurović S. Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts. in Food Chemistry. 2018;266:389-396.
doi:10.1016/j.foodchem.2018.06.037 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Mašković, Pavle, Mahomoodally, Mohamad Fawzi, Đurović, Saša, "Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts" in Food Chemistry, 266 (2018):389-396,
https://doi.org/10.1016/j.foodchem.2018.06.037 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Zeković, Zoran P.
AU  - Đurović, Saša
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/2376
AB  - Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Supercritical Fluids
T1  - Isolation of apigenin from subcritical water extracts: Optimization of the process
VL  - 120
SP  - 32
EP  - 42
DO  - 10.1016/j.supflu.2016.10.012
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Zeković, Zoran P. and Đurović, Saša",
year = "2017",
abstract = "Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Supercritical Fluids",
title = "Isolation of apigenin from subcritical water extracts: Optimization of the process",
volume = "120",
pages = "32-42",
doi = "10.1016/j.supflu.2016.10.012"
}

Cvetanović, A., Švarc-Gajić, J., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Zeković, Z. P.,& Đurović, S.. (2017). Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids
Elsevier Science Bv, Amsterdam., 120, 32-42.
https://doi.org/10.1016/j.supflu.2016.10.012

Cvetanović A, Švarc-Gajić J, Gašić UM, Tešić ŽL, Zengin G, Zeković ZP, Đurović S. Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids. 2017;120:32-42.
doi:10.1016/j.supflu.2016.10.012 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Zeković, Zoran P., Đurović, Saša, "Isolation of apigenin from subcritical water extracts: Optimization of the process" in Journal of Supercritical Fluids, 120 (2017):32-42,
https://doi.org/10.1016/j.supflu.2016.10.012 . .

TY  - JOUR
AU  - Cvetanović, Aleksandra
AU  - Švarc-Gajić, Jaroslava
AU  - Gašić, Uroš M.
AU  - Tešić, Živoslav Lj.
AU  - Zengin, Gokhan
AU  - Zeković, Zoran P.
AU  - Đurović, Saša
PY  - 2017
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3137
AB  - Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Supercritical Fluids
T1  - Isolation of apigenin from subcritical water extracts: Optimization of the process
VL  - 120
SP  - 32
EP  - 42
DO  - 10.1016/j.supflu.2016.10.012
ER  - 

@article{
author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Gašić, Uroš M. and Tešić, Živoslav Lj. and Zengin, Gokhan and Zeković, Zoran P. and Đurović, Saša",
year = "2017",
abstract = "Apigenin is a phytochemical which has been associated with numerous beneficial health effects. However, due to its low concentration and poor bioavailability, isolation from natural sources is very difficult. Subcritical water (SCW) is an excellent solvent for the extraction of moderately polar and non-polar flavonoids. Carefully balanced moderate hydrolytical potential of SCW was used in this work to liberate apigenin from its bound forms. In this research simultaneous extraction and hydrolysis of apigenin bound forms from chamomile have been performed. Optimal operation parameters for maximum yields of apigenin have been investigated and defined (solvent-to-sample ratio 1:30; agitation rate 3 Hz; pressure 45 bar; temperature 115 degrees C; time 30 min). Apigenin was further isolated in its pure form from water extracts obtained under optimal conditions using column chromatography. The purity of isolated compound was confirmed by spectroscopic analysis. Biological activity of extracts obtained under optimal conditions were determined as well. In order to identify polyphenolic compounds UHPLC-HESI-MS/MS analysis was performed.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Supercritical Fluids",
title = "Isolation of apigenin from subcritical water extracts: Optimization of the process",
volume = "120",
pages = "32-42",
doi = "10.1016/j.supflu.2016.10.012"
}

Cvetanović, A., Švarc-Gajić, J., Gašić, U. M., Tešić, Ž. Lj., Zengin, G., Zeković, Z. P.,& Đurović, S.. (2017). Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids
Elsevier Science Bv, Amsterdam., 120, 32-42.
https://doi.org/10.1016/j.supflu.2016.10.012

Cvetanović A, Švarc-Gajić J, Gašić UM, Tešić ŽL, Zengin G, Zeković ZP, Đurović S. Isolation of apigenin from subcritical water extracts: Optimization of the process. in Journal of Supercritical Fluids. 2017;120:32-42.
doi:10.1016/j.supflu.2016.10.012 .

Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Gašić, Uroš M., Tešić, Živoslav Lj., Zengin, Gokhan, Zeković, Zoran P., Đurović, Saša, "Isolation of apigenin from subcritical water extracts: Optimization of the process" in Journal of Supercritical Fluids, 120 (2017):32-42,
https://doi.org/10.1016/j.supflu.2016.10.012 . .