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
Само за регистроване кориснике
2018
Аутори
Cvetanović, AleksandraŠvarc-Gajić, Jaroslava
Zeković, Zoran P.
Gašić, Uroš M.
Tešić, Živoslav Lj.
Zengin, Gokhan
Mašković, Pavle
Mahomoodally, Mohamad Fawzi
Đurović, Saša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 extr...acts.
Кључне речи:
Chamomile / Antioxidant / Cytotoxic / Enzyme inhibition / Functional ingredients / LC/MSИзвор:
Food Chemistry, 2018, 266, 389-396Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Фармаколошки активне супстанце и производи на бази лековитог/ароматичног биља за примену у фармацији (RS-MESTD-Technological Development (TD or TR)-31013)
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
DOI: 10.1016/j.foodchem.2018.06.037
ISSN: 0308-8146
PubMed: 30381203
WoS: 000437262900048
Scopus: 2-s2.0-85048567904
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - 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 . .