TY  - JOUR
AU  - Pljevljakusic, Dejan
AU  - Savikin, Katarina
AU  - Janković, Teodora
AU  - Zdunić, Gordana
AU  - Ristic, Mihailo
AU  - Gođevac, Dejan
AU  - Konic-Ristic, Aleksandra
PY  - 2011
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/867
AB  - Phytochemical analyses of the cultivated Sideritis raeseri subsp. raeseri in four different stages of flower development were performed. Traditionally used infusion and decoction were also prepared from aerial parts in full flowering stage, and analyses of active compounds and radical scavenging capacity were performed. The highest yield of the essential oil, obtained by hydrodistillation, was noticed in the full flowering phase (0.11%), with sesquiterpene bicyclogermacrene as the main constituent (42.5%). All examined extracts contained phenolic compounds and their amounts varied from 15.3 to 34.1 mg GAE/g DW. The amounts of total phenolics in infusion and decoction were similar (46.5 and 43.9 mg GAE/100 ml, respectively). LC-ESI-MS analyses of all samples allowed the characterisation of 22 phenolic compounds. Two dominant flavone glycosides, 4'-O-methylhypolaetin-7-O-[6"'-O-acetyl-beta-D-allopyranosyl (1 -> 2)-beta-D-glucopyranoside (17) and 4'-O-methylisoscutellarein-7-O-[6"'-O-acetyl-beta-D-allopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (19) were quantified using HPLC. Moreover, the mineral content and the percent of transportation were investigated.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri
VL  - 124
IS  - 1
SP  - 226
EP  - 233
DO  - 10.1016/j.foodchem.2010.06.023
ER  - 

@article{
author = "Pljevljakusic, Dejan and Savikin, Katarina and Janković, Teodora and Zdunić, Gordana and Ristic, Mihailo and Gođevac, Dejan and Konic-Ristic, Aleksandra",
year = "2011",
abstract = "Phytochemical analyses of the cultivated Sideritis raeseri subsp. raeseri in four different stages of flower development were performed. Traditionally used infusion and decoction were also prepared from aerial parts in full flowering stage, and analyses of active compounds and radical scavenging capacity were performed. The highest yield of the essential oil, obtained by hydrodistillation, was noticed in the full flowering phase (0.11%), with sesquiterpene bicyclogermacrene as the main constituent (42.5%). All examined extracts contained phenolic compounds and their amounts varied from 15.3 to 34.1 mg GAE/g DW. The amounts of total phenolics in infusion and decoction were similar (46.5 and 43.9 mg GAE/100 ml, respectively). LC-ESI-MS analyses of all samples allowed the characterisation of 22 phenolic compounds. Two dominant flavone glycosides, 4'-O-methylhypolaetin-7-O-[6"'-O-acetyl-beta-D-allopyranosyl (1 -> 2)-beta-D-glucopyranoside (17) and 4'-O-methylisoscutellarein-7-O-[6"'-O-acetyl-beta-D-allopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (19) were quantified using HPLC. Moreover, the mineral content and the percent of transportation were investigated.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri",
volume = "124",
number = "1",
pages = "226-233",
doi = "10.1016/j.foodchem.2010.06.023"
}

Pljevljakusic, D., Savikin, K., Janković, T., Zdunić, G., Ristic, M., Gođevac, D.,& Konic-Ristic, A.. (2011). Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri. in Food Chemistry
Elsevier Sci Ltd, Oxford., 124(1), 226-233.
https://doi.org/10.1016/j.foodchem.2010.06.023

Pljevljakusic D, Savikin K, Janković T, Zdunić G, Ristic M, Gođevac D, Konic-Ristic A. Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri. in Food Chemistry. 2011;124(1):226-233.
doi:10.1016/j.foodchem.2010.06.023 .

Pljevljakusic, Dejan, Savikin, Katarina, Janković, Teodora, Zdunić, Gordana, Ristic, Mihailo, Gođevac, Dejan, Konic-Ristic, Aleksandra, "Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri" in Food Chemistry, 124, no. 1 (2011):226-233,
https://doi.org/10.1016/j.foodchem.2010.06.023 . .