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dc.creatorZeković, Zoran P.
dc.creatorSmyatskaya, Yulia A.
dc.creatorBazarnova, Julia G.
dc.creatorPastor, Ferenc
dc.creatorGorjanović, Stanislava
dc.creatorGašić, Uroš M.
dc.creatorPezo, Lato
dc.creatorĐurović, Saša
dc.date.accessioned2023-05-10T11:14:35Z
dc.date.available2023-05-10T11:14:35Z
dc.date.issued2023
dc.identifier.issn2304-8158
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/5886
dc.description.abstractStinging nettle (Urtica dioica L.) is one fantastic plant widely used in folk medicine, pharmacy, cosmetics, and food. This plant’s popularity may be explained by its chemical composition, containing a wide range of compounds significant for human health and diet. This study aimed to investigate extracts of exhausted stinging nettle leaves after supercritical fluid extraction obtained using ultrasound and microwave techniques. Extracts were analyzed to obtain insight into the chemical composition and biological activity. These extracts were shown to be more potent than those of previously untreated leaves. The principal component analysis was applied as a pattern recognition tool to visualize the antioxidant capacity and cytotoxic activity of extract obtained from exhausted stinging nettle leaves. An artificial neural network model is presented for the prediction of the antioxidant activity of samples according to polyphenolic profile data, showing a suitable anticipation property (the r2 value during the training cycle for output variables was 0.999).sr
dc.language.isoensr
dc.publisherMDPIsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200051/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFoodssr
dc.subjectANN modelingsr
dc.subjectbiological activitysr
dc.subjectpolyphenolic profilesr
dc.subjectHPLC-DAD-MS/MSsr
dc.subjectexhausted plant materialsr
dc.subjectstinging nettle leavessr
dc.titleRecovery of Biologically Active Compounds from Stinging Nettle Leaves Part II: Processing of Exhausted Plant Material after Supercritical Fluid Extractionsr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.volume12
dc.citation.issue4
dc.citation.spage809
dc.identifier.doi10.3390/foods12040809
dc.citation.rankM21~
dc.type.versionpublishedVersionsr
dc.identifier.scopus2-s2.0-85148859369
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/32795/Recover_of_Biologically_pub_2023.pdf


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