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dc.creatorLesjak, Marija
dc.creatorBeara, Ivana
dc.creatorOrcić, Dejan
dc.creatorAnackov, Goran
dc.creatorKnezević, Petar
dc.creatorMrkonjić, Zorica
dc.creatorMimica-Dukić, Neda
dc.date.accessioned2023-04-07T14:14:47Z
dc.date.available2023-04-07T14:14:47Z
dc.date.issued2017
dc.identifier.issn1094-2912
dc.identifier.urihttps://redun.educons.edu.rs/handle/123456789/323
dc.description.abstractLeaves 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.en
dc.publisherPhiladelphia : Taylor & Francis inc.
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172058/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Properties
dc.subjectPhenolicsen
dc.subjectNutraceuticalen
dc.subjectJuniperus excelsaen
dc.subjectEssential oilsen
dc.subjectBioactivityen
dc.titleBioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceuticalen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1663
dc.citation.other20(): 1652-1663
dc.citation.rankM22
dc.citation.spage1652
dc.citation.volume20
dc.identifier.doi10.1080/10942912.2017.1352598
dc.identifier.rcubconv_926
dc.identifier.scopus2-s2.0-85038609417
dc.identifier.wos000423507700039
dc.type.versionpublishedVersion


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