Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities
Samo za registrovane korisnike
2018
Autori
Ristivojević, PetarDimkić, Ivica
Guzelmeric, Etil
Trifković, Jelena
Knežević, Magdalena
Berić, Tanja
Yesilada, Erdem
Milojković-Opsenica, Dušanka
Stanković, Slaviša
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic a...nd flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.
Ključne reči:
Phenolic profile of three subtypes of Turkish propolis / UHPLC-LTQ/Orbitrap/MS/MS / Total phenolic and flavonoid content / Antioxidant activity / Antimicrobial activityIzvor:
LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 2018, 95, 367-379Izdavač:
- Elsevier Science Bv, Amsterdam
Finansiranje / projekti:
- Molekularna karakterizacija bakterija iz rodova Bacillus i Pseudomonas kao potencijalnih agenasa za biološku kontrolu (RS-MESTD-Basic Research (BR or ON)-173026)
- Korelacija strukture i osobina prirodnih i sintetičkih molekula i njihovih kompleksa sa metalima (RS-MESTD-Basic Research (BR or ON)-172017)
Napomena:
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/2929
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/2930
DOI: 10.1016/j.lwt.2018.04.063
ISSN: 0023-6438
WoS: 000436217000052
Scopus: 2-s2.0-85047067014
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Ristivojević, Petar AU - Dimkić, Ivica AU - Guzelmeric, Etil AU - Trifković, Jelena AU - Knežević, Magdalena AU - Berić, Tanja AU - Yesilada, Erdem AU - Milojković-Opsenica, Dušanka AU - Stanković, Slaviša PY - 2018 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2165 AB - Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry. PB - Elsevier Science Bv, Amsterdam T2 - LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) T1 - Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities VL - 95 SP - 367 EP - 379 DO - 10.1016/j.lwt.2018.04.063 ER -
@article{ author = "Ristivojević, Petar and Dimkić, Ivica and Guzelmeric, Etil and Trifković, Jelena and Knežević, Magdalena and Berić, Tanja and Yesilada, Erdem and Milojković-Opsenica, Dušanka and Stanković, Slaviša", year = "2018", abstract = "Comprehensive analysis of phenolic profiles of botanically different subtypes of Turkish propolis samples were performed using UHPLC-LTQ/Orbitrap/MS/MS method, and additionally total phenolic (TPC) and total flavonoid contents (TFC) as well as their antioxidative activities were evaluated by spectrophotometry. Antimicrobial activity of Turkish propolis against oral cavity bacteria from the genus Streptococcus (S. pyogenes, S. sanguinis, S. mutans) and Candida albicans ATCC 10231 was determined by diffusion and microdilution methods. Extensive fingerprint analysis of Turkish propolis revealed the presence of fifty one phenolic compounds, with fifteen quantified which confirm their affiliation to the two subtypes of the European propolis. All analysed samples have shown antimicrobial potential against all tested bacteria, with S. pyogenes being the most sensitive one. Turkish propolis, especially its orange subtype, can be considered as the high-quality product due to its rich phenolic and flavonoid content, strong antioxidative and antimicrobial activities. Turkish propolis could be, therefore, a good raw material for food and pharmaceutical industry.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie)", title = "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities", volume = "95", pages = "367-379", doi = "10.1016/j.lwt.2018.04.063" }
Ristivojević, P., Dimkić, I., Guzelmeric, E., Trifković, J., Knežević, M., Berić, T., Yesilada, E., Milojković-Opsenica, D.,& Stanković, S.. (2018). Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie) Elsevier Science Bv, Amsterdam., 95, 367-379. https://doi.org/10.1016/j.lwt.2018.04.063
Ristivojević P, Dimkić I, Guzelmeric E, Trifković J, Knežević M, Berić T, Yesilada E, Milojković-Opsenica D, Stanković S. Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities. in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie). 2018;95:367-379. doi:10.1016/j.lwt.2018.04.063 .
Ristivojević, Petar, Dimkić, Ivica, Guzelmeric, Etil, Trifković, Jelena, Knežević, Magdalena, Berić, Tanja, Yesilada, Erdem, Milojković-Opsenica, Dušanka, Stanković, Slaviša, "Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities" in LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 95 (2018):367-379, https://doi.org/10.1016/j.lwt.2018.04.063 . .