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dc.creatorSavikin, Katarina
dc.creatorZdunić, Gordana
dc.creatorJanković, Teodora
dc.creatorGođevac, Dejan
dc.creatorStanojković, Tatjana
dc.creatorPljevljakusic, Dejan
dc.date.accessioned2019-01-30T17:42:43Z
dc.date.available2019-01-30T17:42:43Z
dc.date.issued2014
dc.identifier.issn0963-9969
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/1584
dc.description.abstractA detailed phenolic composition analysis of dry chokeberry, bilberry and black currant fruit teas prepared on the most common ways-decoction and infusion, was performed, together with evaluation of cytotoxic activity. The most abundant in phenolics were chokeberry teas, followed by bilberry and black currant teas, while the highest anthocyanin amount was determined in bilberry samples. LC/DAD/MS method was used for identification of 17 anthocyanins, 11 flavonoids and 4 hydroxycinnamic acid derivatives. Quantitative analysis of investigated teas was carried out by HPLC analysis, and major phenolic compounds in berry fruit teas were chlorogenic acids, quercetin glycosides and anthocyanin glycosides. Berry teas were investigated for cytotoxic activity against cervix carcinoma, melanoma, colon, and chronic myelogenous leukemia cell lines, and chokebeny decoction was the most effective against all cell lines. According to the results obtained in this study, pure chokeberry, bilberry and black currant teas could be valuable sources of flavonoids and anthocyanins.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46013/RS//
dc.rightsrestrictedAccess
dc.sourceFood Research International
dc.subjectBerryen
dc.subjectInfusionen
dc.subjectDecoctionen
dc.subjectPhenolicsen
dc.subjectcytotoxicen
dc.titleBerry fruit teas: Phenolic composition and cytotoxic activityen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractЗдуниц, Гордана; Савикин, Катарина; Станојковиц, Татјана; Пљевљакусиц, Дејан; Јанковиц, Теодора; Гођевац, Дејан;
dc.citation.volume62
dc.citation.spage677
dc.citation.epage683
dc.citation.other62: 677-683
dc.citation.rankM21
dc.identifier.doi10.1016/j.foodres.2014.04.017
dc.identifier.rcubConv_3186
dc.identifier.scopus2-s2.0-84899991765
dc.identifier.wos000340015100080
dc.type.versionpublishedVersion


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