Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri
Samo za registrovane korisnike
2011
Autori
Pljevljakusic, DejanSavikin, Katarina
Janković, Teodora

Zdunić, Gordana

Ristic, Mihailo
Gođevac, Dejan

Konic-Ristic, Aleksandra

Članak u časopisu (Objavljena verzija)

Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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-acet...yl-beta-D-allopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (19) were quantified using HPLC. Moreover, the mineral content and the percent of transportation were investigated.
Ključne reči:
Sideritis raeseri subsp raeseri / Cultivation / Essential oil / Total phenolics / DPPH / LC-ESI-MS / Mineral contentIzvor:
Food Chemistry, 2011, 124, 1, 226-233Izdavač:
- Elsevier Sci Ltd, Oxford
Projekti:
DOI: 10.1016/j.foodchem.2010.06.023
ISSN: 0308-8146