Chemical properties of the cultivated Sideritis raeseri Boiss. & Heldr. subsp raeseri
Само за регистроване кориснике
2011
Аутори
Pljevljakusic, DejanSavikin, Katarina
Janković, Teodora
Zdunić, Gordana
Ristic, Mihailo
Gođevac, Dejan
Konic-Ristic, Aleksandra
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Sideritis raeseri subsp raeseri / Cultivation / Essential oil / Total phenolics / DPPH / LC-ESI-MS / Mineral contentИзвор:
Food Chemistry, 2011, 124, 1, 226-233Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Самоникло и гајено лековито биље биозона Србије у функцији одрживог развоја брдско-планинских регија - први део (RS-MESTD-MPN2006-2010-20108)
DOI: 10.1016/j.foodchem.2010.06.023
ISSN: 0308-8146
WoS: 000282500000032
Scopus: 2-s2.0-77955270378
Институција/група
IHTMTY - 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 . .