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dc.creatorNadpal, Jelena D.
dc.creatorLesjak, Marija
dc.creatorMrkonjić, Zorica
dc.creatorMajkić, Tatjana M.
dc.creatorCetojević-Simin, Dragana D.
dc.creatorMimica-Dukić, Neda
dc.creatorBeara, Ivana
dc.date.accessioned2023-04-07T14:17:44Z
dc.date.available2023-04-07T14:17:44Z
dc.date.issued2018
dc.identifier.issn0308-8146
dc.identifier.urihttps://redun.educons.edu.rs/handle/123456789/348
dc.description.abstractThe aim of the present study was investigation of the phenolic profile, ascorbic acid content, antioxidant, anti-acetylcholinesterase, anti-inflammatory and cytotoxic activity of rose hips and the preserves (puree and jam) of three insufficiently examined Rosa species: Rosa dumalis Bechst., R. dumetorum Thuill. and R. sempervirens L. The liquid chromatography-tandem mass spectrometry analysis resulted in quantification of 14 of the 45 phenolic compounds examined, with ellagic acid as the most dominant. Notable antioxidant activity of all three species was confirmed through several assays. Moderate inhibition of acetylcholinesterase by extracts of all investigated Rosa species was observed. Several extracts of examined Rosa species demonstrated inhibition potency towards production of some monitored eicosanoids in cyclooxygenase-1 and 12-lipoxygenase pathways. Two R. sempervirens extracts exerted cytotoxic activity against HeLa and HT-29 cell lines, but were inactive towards MRC-5 and MCF7. The results support the potential of these rose hips as food with health-promoting properties.en
dc.publisherELSEVIER SCI LTD, OXFORD
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172058/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectRosa sempervirens L.en
dc.subjectRosa dumetorum Thuillen
dc.subjectRosa dumalis Bechsten
dc.subjectLC-MS/MSen
dc.subjectCytotoxic activityen
dc.subjectAntioxidant activityen
dc.subjectAnti-inflammatory activityen
dc.subjectAnti-acetylcholinesterase activityen
dc.titlePhytochemical composition and in vitro functional properties of three wild rose hips and their traditional preservesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage300
dc.citation.other241(): 290-300
dc.citation.rankaM21
dc.citation.spage290
dc.citation.volume241
dc.identifier.doi10.1016/j.foodchem.2017.08.111
dc.identifier.pmid28958531
dc.identifier.rcubconv_907
dc.identifier.scopus2-s2.0-85028960490
dc.identifier.wos000411624400036
dc.type.versionpublishedVersion


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