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dc.creatorPljevljakusic, Dejan
dc.creatorSavikin, Katarina
dc.creatorJanković, Teodora
dc.creatorZdunić, Gordana
dc.creatorRistic, Mihailo
dc.creatorGođevac, Dejan
dc.creatorKonic-Ristic, Aleksandra
dc.date.accessioned2019-01-30T17:27:32Z
dc.date.available2019-01-30T17:27:32Z
dc.date.issued2011
dc.identifier.issn0308-8146
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/867
dc.description.abstractPhytochemical 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20108/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectSideritis raeseri subsp raeserien
dc.subjectCultivationen
dc.subjectEssential oilen
dc.subjectTotal phenolicsen
dc.subjectDPPHen
dc.subjectLC-ESI-MSen
dc.subjectMineral contenten
dc.titleChemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeserien
dc.typearticle
dc.rights.licenseARR
dcterms.abstractСавикин, Катарина; Гођевац, Дејан; Пљевљакусиц, Дејан; Кониц-Ристиц, Aлександра; Ристиц, Михаило; Јанковиц, Теодора; Здуниц, Гордана;
dc.citation.volume124
dc.citation.issue1
dc.citation.spage226
dc.citation.epage233
dc.citation.other124(1): 226-233
dc.citation.rankaM21
dc.identifier.doi10.1016/j.foodchem.2010.06.023
dc.identifier.rcubConv_2560
dc.identifier.scopus2-s2.0-77955270378
dc.identifier.wos000282500000032
dc.type.versionpublishedVersion


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