Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/5414
Title: Bioactivity and phenolics profile of aqueous and ethyl acetate extracts of Satureja kitaibelii Wierzb. ex Heuff. obtained by ultrasound-assisted extraction
Authors: Gopčević, Kristina
Grujić, Slavica 
Arsenijević, Jelena
Džamić, Ana 
Veličković, Ivona 
Izrael-Živković, Lidija
Medić, Ana
Mudrić, Jelena
Soković, Marina
Đurić, Ana
Keywords: Biochemistry;Plant breeding
Issue Date: 8-Dec-2022
Rank: M21
Publisher: NATURE PUBLISHING GROUP, MACMILLAN BUILDING, 4 CRINAN ST, LONDON, ENGLAND, N1 9XW
Journal: Scientific Reports
Volume: 12
Issue: 1
Start page: 21221
Abstract: 
The aim of the study was to investigate the biological activity and chemical composition of Satureja kitaibelii Wierzb. ex Heuff. LC–PDA/MS analyses for the aqueous extracts (A1-stem, leaves and flowers, A2-leaves and flowers) and ethyl-acetate extracts (E1-stem, leaves and flowers, E2-leaves and flowers) obtained by ultrasound-assisted extraction enabled the identification of thirty-four compounds. Quantitative analysis revealed that the aqueous extract obtained from leaves and flowers was the richest in total phenolic acids (65.36 mg/g) and flavonoids (21.17 mg/g). The total polyphenol content was the highest in the aqueous extract obtained from leaves and flowers (274 ± 2.4 mg Gallic Acid equivalents/g). The best antioxidant activity was observed for the same extract using the DPPH (SC50 20 ± 10 µg/mL), ABTS (2.834 ± 0.02 mg Ascorbic Acid/g), FRAP (1.922 ± 0.03 mmol Fe2+/mg), and total reducing power tests (16.4 ± 1.0 mg Ascorbic Acid/g). Both ethyl acetate extracts were the most active against strains of Bacillus cereus and Micrococcus flavus (MIC 1.70–1.99 mg/mL and 1.99–3.41 mg/mL, respectively). They were more efficient against Aspergillus ochraceus (MFC 0.86 mg/mL) and towards HeLa cell lines. All the obtained results implied the good potential of the investigated extracts to be used as effective preservatives and functional ingredients in food products and dietary supplements.
URI: https://biore.bio.bg.ac.rs/handle/123456789/5414
ISSN: 2045-2322
DOI: 10.1038/s41598-022-25668-3
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