TY  - JOUR
AU  - Jovanovic, Aleksandra A.
AU  - Dordevic, Verica B.
AU  - Zdunić, Gordana
AU  - Pljevljakusic, Dejan
AU  - Savikin, Katarina P.
AU  - Gođevac, Dejan
AU  - Bugarski, Branko
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2217
AB  - Despite the fact that Thymus serpyllum is well-known medicinal plant and its chemical profile and biological activity have been investigated, there is no detailed study regarding the influence of different techniques and conditions on the extraction of polyphenolic compounds from Serpylli herba. The aim of this study was optimization of the extraction parameters that improves the efficiency of polyphenols extraction from T. serpyllum: particle size, solid-to-solvent ratio, solvent type and extraction time, by using maceration, heat- and ultrasound-assisted extraction (HAE and UAE). The extraction efficiency was expressed via total polyphenol content (TPC) and total flavonoid content (TFC). The statistical analysis (one-way ANOVA and full factorial design) has revealed that the optimal conditions for achieving the best polyphenols yield were particle size of 0.3 mm, 1:30 solid-to-solvent ratio and 50% ethanol, as environmentally friendly extraction medium, while extraction time has not shown statistically significant influence on polyphenols concentration, in all procedures. Under these conditions, the measured TPC was 26.6 mg GAE/L in maceration, 29.8 mg GAE/L in HAE and 32.7 mg GAE/L in UAE, which was in agreement with the predicted values, while TFC was 143 mg CE/L, 12.4 mg CE/L and 16.7 mg CE/L for maceration, HAE and UAE, respectively. According to total polyphenols yield, the efficiency of the extraction methods for all variables was ranked by significance in the following order: UAE > HAE > maceration, whereas total flavonoids yield was the highest in UAE, although there was no statistically significant difference between maceration and HAE. According to our results, UAE could be selected as the most successful and suitable technique for extraction of bioactive polyphenolic compounds from Serpylli herba. Using LC/MS and HPLC analysis, 9 polyphenolic compounds were identified and quantified: 6,8-Di-C-glucosylapigenin, chlorogenic acid, 6-hydroxyluteolin 7-O-glucoside, caffeic acid, luteolin 7-O-glucuronide, apigenin glucuronide, salvianolic acid g isomer, rosmarinic acid and salvianolic acid I. This study was an initial step in production of polyphenols-rich wild thyme extracts aimed to be used for formulation of foodstuffs and medicines.
PB  - Elsevier
T2  - Separation and Purification Technology
T1  - Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques
VL  - 179
SP  - 369
EP  - 380
DO  - 10.1016/j.seppur.2017.01.055
ER  - 

@article{
author = "Jovanovic, Aleksandra A. and Dordevic, Verica B. and Zdunić, Gordana and Pljevljakusic, Dejan and Savikin, Katarina P. and Gođevac, Dejan and Bugarski, Branko",
year = "2017",
abstract = "Despite the fact that Thymus serpyllum is well-known medicinal plant and its chemical profile and biological activity have been investigated, there is no detailed study regarding the influence of different techniques and conditions on the extraction of polyphenolic compounds from Serpylli herba. The aim of this study was optimization of the extraction parameters that improves the efficiency of polyphenols extraction from T. serpyllum: particle size, solid-to-solvent ratio, solvent type and extraction time, by using maceration, heat- and ultrasound-assisted extraction (HAE and UAE). The extraction efficiency was expressed via total polyphenol content (TPC) and total flavonoid content (TFC). The statistical analysis (one-way ANOVA and full factorial design) has revealed that the optimal conditions for achieving the best polyphenols yield were particle size of 0.3 mm, 1:30 solid-to-solvent ratio and 50% ethanol, as environmentally friendly extraction medium, while extraction time has not shown statistically significant influence on polyphenols concentration, in all procedures. Under these conditions, the measured TPC was 26.6 mg GAE/L in maceration, 29.8 mg GAE/L in HAE and 32.7 mg GAE/L in UAE, which was in agreement with the predicted values, while TFC was 143 mg CE/L, 12.4 mg CE/L and 16.7 mg CE/L for maceration, HAE and UAE, respectively. According to total polyphenols yield, the efficiency of the extraction methods for all variables was ranked by significance in the following order: UAE > HAE > maceration, whereas total flavonoids yield was the highest in UAE, although there was no statistically significant difference between maceration and HAE. According to our results, UAE could be selected as the most successful and suitable technique for extraction of bioactive polyphenolic compounds from Serpylli herba. Using LC/MS and HPLC analysis, 9 polyphenolic compounds were identified and quantified: 6,8-Di-C-glucosylapigenin, chlorogenic acid, 6-hydroxyluteolin 7-O-glucoside, caffeic acid, luteolin 7-O-glucuronide, apigenin glucuronide, salvianolic acid g isomer, rosmarinic acid and salvianolic acid I. This study was an initial step in production of polyphenols-rich wild thyme extracts aimed to be used for formulation of foodstuffs and medicines.",
publisher = "Elsevier",
journal = "Separation and Purification Technology",
title = "Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques",
volume = "179",
pages = "369-380",
doi = "10.1016/j.seppur.2017.01.055"
}

Jovanovic, A. A., Dordevic, V. B., Zdunić, G., Pljevljakusic, D., Savikin, K. P., Gođevac, D.,& Bugarski, B.. (2017). Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques. in Separation and Purification Technology
Elsevier., 179, 369-380.
https://doi.org/10.1016/j.seppur.2017.01.055

Jovanovic AA, Dordevic VB, Zdunić G, Pljevljakusic D, Savikin KP, Gođevac D, Bugarski B. Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques. in Separation and Purification Technology. 2017;179:369-380.
doi:10.1016/j.seppur.2017.01.055 .

Jovanovic, Aleksandra A., Dordevic, Verica B., Zdunić, Gordana, Pljevljakusic, Dejan, Savikin, Katarina P., Gođevac, Dejan, Bugarski, Branko, "Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques" in Separation and Purification Technology, 179 (2017):369-380,
https://doi.org/10.1016/j.seppur.2017.01.055 . .

TY  - JOUR
AU  - Jovanovic, Aleksandra A.
AU  - Dordevic, Verica B.
AU  - Zdunić, Gordana
AU  - Pljevljakusic, Dejan
AU  - Savikin, Katarina P.
AU  - Gođevac, Dejan
AU  - Bugarski, Branko
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/3005
AB  - Despite the fact that Thymus serpyllum is well-known medicinal plant and its chemical profile and biological activity have been investigated, there is no detailed study regarding the influence of different techniques and conditions on the extraction of polyphenolic compounds from Serpylli herba. The aim of this study was optimization of the extraction parameters that improves the efficiency of polyphenols extraction from T. serpyllum: particle size, solid-to-solvent ratio, solvent type and extraction time, by using maceration, heat- and ultrasound-assisted extraction (HAE and UAE). The extraction efficiency was expressed via total polyphenol content (TPC) and total flavonoid content (TFC). The statistical analysis (one-way ANOVA and full factorial design) has revealed that the optimal conditions for achieving the best polyphenols yield were particle size of 0.3 mm, 1:30 solid-to-solvent ratio and 50% ethanol, as environmentally friendly extraction medium, while extraction time has not shown statistically significant influence on polyphenols concentration, in all procedures. Under these conditions, the measured TPC was 26.6 mg GAE/L in maceration, 29.8 mg GAE/L in HAE and 32.7 mg GAE/L in UAE, which was in agreement with the predicted values, while TFC was 143 mg CE/L, 12.4 mg CE/L and 16.7 mg CE/L for maceration, HAE and UAE, respectively. According to total polyphenols yield, the efficiency of the extraction methods for all variables was ranked by significance in the following order: UAE > HAE > maceration, whereas total flavonoids yield was the highest in UAE, although there was no statistically significant difference between maceration and HAE. According to our results, UAE could be selected as the most successful and suitable technique for extraction of bioactive polyphenolic compounds from Serpylli herba. Using LC/MS and HPLC analysis, 9 polyphenolic compounds were identified and quantified: 6,8-Di-C-glucosylapigenin, chlorogenic acid, 6-hydroxyluteolin 7-O-glucoside, caffeic acid, luteolin 7-O-glucuronide, apigenin glucuronide, salvianolic acid g isomer, rosmarinic acid and salvianolic acid I. This study was an initial step in production of polyphenols-rich wild thyme extracts aimed to be used for formulation of foodstuffs and medicines.
PB  - Elsevier
T2  - Separation and Purification Technology
T1  - Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques
VL  - 179
SP  - 369
EP  - 380
DO  - 10.1016/j.seppur.2017.01.055
ER  - 

@article{
author = "Jovanovic, Aleksandra A. and Dordevic, Verica B. and Zdunić, Gordana and Pljevljakusic, Dejan and Savikin, Katarina P. and Gođevac, Dejan and Bugarski, Branko",
year = "2017",
abstract = "Despite the fact that Thymus serpyllum is well-known medicinal plant and its chemical profile and biological activity have been investigated, there is no detailed study regarding the influence of different techniques and conditions on the extraction of polyphenolic compounds from Serpylli herba. The aim of this study was optimization of the extraction parameters that improves the efficiency of polyphenols extraction from T. serpyllum: particle size, solid-to-solvent ratio, solvent type and extraction time, by using maceration, heat- and ultrasound-assisted extraction (HAE and UAE). The extraction efficiency was expressed via total polyphenol content (TPC) and total flavonoid content (TFC). The statistical analysis (one-way ANOVA and full factorial design) has revealed that the optimal conditions for achieving the best polyphenols yield were particle size of 0.3 mm, 1:30 solid-to-solvent ratio and 50% ethanol, as environmentally friendly extraction medium, while extraction time has not shown statistically significant influence on polyphenols concentration, in all procedures. Under these conditions, the measured TPC was 26.6 mg GAE/L in maceration, 29.8 mg GAE/L in HAE and 32.7 mg GAE/L in UAE, which was in agreement with the predicted values, while TFC was 143 mg CE/L, 12.4 mg CE/L and 16.7 mg CE/L for maceration, HAE and UAE, respectively. According to total polyphenols yield, the efficiency of the extraction methods for all variables was ranked by significance in the following order: UAE > HAE > maceration, whereas total flavonoids yield was the highest in UAE, although there was no statistically significant difference between maceration and HAE. According to our results, UAE could be selected as the most successful and suitable technique for extraction of bioactive polyphenolic compounds from Serpylli herba. Using LC/MS and HPLC analysis, 9 polyphenolic compounds were identified and quantified: 6,8-Di-C-glucosylapigenin, chlorogenic acid, 6-hydroxyluteolin 7-O-glucoside, caffeic acid, luteolin 7-O-glucuronide, apigenin glucuronide, salvianolic acid g isomer, rosmarinic acid and salvianolic acid I. This study was an initial step in production of polyphenols-rich wild thyme extracts aimed to be used for formulation of foodstuffs and medicines.",
publisher = "Elsevier",
journal = "Separation and Purification Technology",
title = "Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques",
volume = "179",
pages = "369-380",
doi = "10.1016/j.seppur.2017.01.055"
}

Jovanovic, A. A., Dordevic, V. B., Zdunić, G., Pljevljakusic, D., Savikin, K. P., Gođevac, D.,& Bugarski, B.. (2017). Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques. in Separation and Purification Technology
Elsevier., 179, 369-380.
https://doi.org/10.1016/j.seppur.2017.01.055

Jovanovic AA, Dordevic VB, Zdunić G, Pljevljakusic D, Savikin KP, Gođevac D, Bugarski B. Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques. in Separation and Purification Technology. 2017;179:369-380.
doi:10.1016/j.seppur.2017.01.055 .

Jovanovic, Aleksandra A., Dordevic, Verica B., Zdunić, Gordana, Pljevljakusic, Dejan, Savikin, Katarina P., Gođevac, Dejan, Bugarski, Branko, "Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques" in Separation and Purification Technology, 179 (2017):369-380,
https://doi.org/10.1016/j.seppur.2017.01.055 . .

TY  - JOUR
AU  - Zdunić, Gordana
AU  - Menković, Nebojša
AU  - Jadranin, Milka
AU  - Novaković, Miroslav
AU  - Savikin, Katarina P.
AU  - Živković, Jelena Č.
PY  - 2016
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1894
AB  - Pumpkin fruit is used in a diet since ancient times especially in rural communities. The major contributory factors of nutritional and medicinal value of pumpkins are carotenoids, polysaccharides, vitamins, minerals, and phenolic compounds. Due to a very large fruit that it is not easy to consume a whole as well as short shelf-life of fresh-cut pumpkin, different ways of conserving and processing are performed. In our study, total carotenoids, total phenolics and individual phenolics in fresh pumpkin and pumpkin traditional products such as sweet in wine, jam and juice, which are typical for northern parts of Serbia, were studied. Total carotenoids ranged from 27.6 mu g/g of pumpkin sweet in wine to 86.3 mu g/g of fresh fruit, while the amount of total phenolics varied between 93.0 mu g GAE/g of pumpkin juice and 905.9 mu g GAE/g of fresh fruit. Eight phenolic compounds were identified in the investigated samples and among them phenolic acids dominated. Among flavonoids, flavanon glycoside hesperidin was detected.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Phenolic compounds and carotenoids in pumpkin fruit and related traditional products
VL  - 70
IS  - 4
SP  - 429
EP  - 433
DO  - 10.2298/HEMIND150219049Z
ER  - 

@article{
author = "Zdunić, Gordana and Menković, Nebojša and Jadranin, Milka and Novaković, Miroslav and Savikin, Katarina P. and Živković, Jelena Č.",
year = "2016",
abstract = "Pumpkin fruit is used in a diet since ancient times especially in rural communities. The major contributory factors of nutritional and medicinal value of pumpkins are carotenoids, polysaccharides, vitamins, minerals, and phenolic compounds. Due to a very large fruit that it is not easy to consume a whole as well as short shelf-life of fresh-cut pumpkin, different ways of conserving and processing are performed. In our study, total carotenoids, total phenolics and individual phenolics in fresh pumpkin and pumpkin traditional products such as sweet in wine, jam and juice, which are typical for northern parts of Serbia, were studied. Total carotenoids ranged from 27.6 mu g/g of pumpkin sweet in wine to 86.3 mu g/g of fresh fruit, while the amount of total phenolics varied between 93.0 mu g GAE/g of pumpkin juice and 905.9 mu g GAE/g of fresh fruit. Eight phenolic compounds were identified in the investigated samples and among them phenolic acids dominated. Among flavonoids, flavanon glycoside hesperidin was detected.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Phenolic compounds and carotenoids in pumpkin fruit and related traditional products",
volume = "70",
number = "4",
pages = "429-433",
doi = "10.2298/HEMIND150219049Z"
}

Zdunić, G., Menković, N., Jadranin, M., Novaković, M., Savikin, K. P.,& Živković, J. Č.. (2016). Phenolic compounds and carotenoids in pumpkin fruit and related traditional products. in Hemijska industrija
Association of Chemical Engineers of Serbia., 70(4), 429-433.
https://doi.org/10.2298/HEMIND150219049Z

Zdunić G, Menković N, Jadranin M, Novaković M, Savikin KP, Živković JČ. Phenolic compounds and carotenoids in pumpkin fruit and related traditional products. in Hemijska industrija. 2016;70(4):429-433.
doi:10.2298/HEMIND150219049Z .

Zdunić, Gordana, Menković, Nebojša, Jadranin, Milka, Novaković, Miroslav, Savikin, Katarina P., Živković, Jelena Č., "Phenolic compounds and carotenoids in pumpkin fruit and related traditional products" in Hemijska industrija, 70, no. 4 (2016):429-433,
https://doi.org/10.2298/HEMIND150219049Z . .