Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical
Samo za registrovane korisnike
2017
Autori
Lesjak, Marija![](/themes/MirageREDUN/images/orcid.png)
Beara, Ivana
![](/themes/MirageREDUN/images/orcid.png)
Orcić, Dejan
![](/themes/MirageREDUN/images/orcid.png)
Anackov, Goran
Knezević, Petar
Mrkonjić, Zorica
![](/themes/MirageREDUN/images/orcid.png)
Mimica-Dukić, Neda
![](/themes/MirageREDUN/images/orcid.png)
Članak u časopisu (Objavljena verzija)
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Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography-mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with -pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO center dot and lipid peroxidation (LP) in...hibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported.
Ključne reči:
Phenolics / Nutraceutical / Juniperus excelsa / Essential oils / BioactivityIzvor:
International Journal of Food Properties, 2017, 20, 1652-1663Izdavač:
- Philadelphia : Taylor & Francis inc.
Finansiranje / projekti:
- Biološki aktivni prirodni proizvodi kao potencijalni izvori novih lekova i dijetetskih suplemenata (RS-MESTD-Basic Research (BR or ON)-172058)
DOI: 10.1080/10942912.2017.1352598
ISSN: 1094-2912
WoS: 000423507700039
Scopus: 2-s2.0-85038609417
Institucija/grupa
Fakultet ekološke poljoprivredeTY - JOUR AU - Lesjak, Marija AU - Beara, Ivana AU - Orcić, Dejan AU - Anackov, Goran AU - Knezević, Petar AU - Mrkonjić, Zorica AU - Mimica-Dukić, Neda PY - 2017 UR - https://redun.educons.edu.rs/handle/123456789/323 AB - Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography-mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with -pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO center dot and lipid peroxidation (LP) inhibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported. PB - Philadelphia : Taylor & Francis inc. T2 - International Journal of Food Properties T1 - Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical EP - 1663 SP - 1652 VL - 20 DO - 10.1080/10942912.2017.1352598 UR - conv_926 ER -
@article{ author = "Lesjak, Marija and Beara, Ivana and Orcić, Dejan and Anackov, Goran and Knezević, Petar and Mrkonjić, Zorica and Mimica-Dukić, Neda", year = "2017", abstract = "Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography-mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with -pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO center dot and lipid peroxidation (LP) inhibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported.", publisher = "Philadelphia : Taylor & Francis inc.", journal = "International Journal of Food Properties", title = "Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical", pages = "1663-1652", volume = "20", doi = "10.1080/10942912.2017.1352598", url = "conv_926" }
Lesjak, M., Beara, I., Orcić, D., Anackov, G., Knezević, P., Mrkonjić, Z.,& Mimica-Dukić, N.. (2017). Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical. in International Journal of Food Properties Philadelphia : Taylor & Francis inc.., 20, 1652-1663. https://doi.org/10.1080/10942912.2017.1352598 conv_926
Lesjak M, Beara I, Orcić D, Anackov G, Knezević P, Mrkonjić Z, Mimica-Dukić N. Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical. in International Journal of Food Properties. 2017;20:1652-1663. doi:10.1080/10942912.2017.1352598 conv_926 .
Lesjak, Marija, Beara, Ivana, Orcić, Dejan, Anackov, Goran, Knezević, Petar, Mrkonjić, Zorica, Mimica-Dukić, Neda, "Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical" in International Journal of Food Properties, 20 (2017):1652-1663, https://doi.org/10.1080/10942912.2017.1352598 ., conv_926 .