TY  - JOUR
AU  - Vlaisavljević, Sanja
AU  - Jelaca, Sanja
AU  - Zengin, Gokhan
AU  - Mimica-Dukić, Neda
AU  - Berezni, Sanja
AU  - Miljić, Milorad
AU  - Dajić-Stevanović, Zora
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5000
AB  - The current study was designed to evaluate the phytochemical profile and biological properties (antioxidant, enzyme inhibitory and cytotoxic activity) of methanolic, ethanolic, ethyl-acetate and water extracts of Alchemilla vulgaris from Southeast Serbia (central Balkan) which was traditionally used to alleviate and treat many diseases. Bioactive compounds were characterized by LC-MS/MS technique and biological properties were evaluated using antioxidant, enzyme inhibitory and cytotoxic assays. Twenty-six phenolic compounds were quantified in methanolic, ethanolic, ethyl acetate and water extracts, whereas the highest yields were found in ethyl-acetate (EA) extract (gallic acid, caffeic acid, catchin, quercetin). This extract has also shown the greatest antioxidant, anticancer and inhibitory enzyme activities which were demonstrated for the first time in this study. The obtained results indicated that Alchemilla vulgaris from South Serbia possesses high potential for pharmaceutical applications.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Alchemilla vulgaris agg. (Lady's mantle) from central Balkan: antioxidant, anticancer and enzyme inhibition properties
EP  - 37483
IS  - 64
SP  - 37474
VL  - 9
DO  - 10.1039/c9ra08231j
ER  - 

@article{
author = "Vlaisavljević, Sanja and Jelaca, Sanja and Zengin, Gokhan and Mimica-Dukić, Neda and Berezni, Sanja and Miljić, Milorad and Dajić-Stevanović, Zora",
year = "2019",
abstract = "The current study was designed to evaluate the phytochemical profile and biological properties (antioxidant, enzyme inhibitory and cytotoxic activity) of methanolic, ethanolic, ethyl-acetate and water extracts of Alchemilla vulgaris from Southeast Serbia (central Balkan) which was traditionally used to alleviate and treat many diseases. Bioactive compounds were characterized by LC-MS/MS technique and biological properties were evaluated using antioxidant, enzyme inhibitory and cytotoxic assays. Twenty-six phenolic compounds were quantified in methanolic, ethanolic, ethyl acetate and water extracts, whereas the highest yields were found in ethyl-acetate (EA) extract (gallic acid, caffeic acid, catchin, quercetin). This extract has also shown the greatest antioxidant, anticancer and inhibitory enzyme activities which were demonstrated for the first time in this study. The obtained results indicated that Alchemilla vulgaris from South Serbia possesses high potential for pharmaceutical applications.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Alchemilla vulgaris agg. (Lady's mantle) from central Balkan: antioxidant, anticancer and enzyme inhibition properties",
pages = "37483-37474",
number = "64",
volume = "9",
doi = "10.1039/c9ra08231j"
}

Vlaisavljević, S., Jelaca, S., Zengin, G., Mimica-Dukić, N., Berezni, S., Miljić, M.,& Dajić-Stevanović, Z.. (2019). Alchemilla vulgaris agg. (Lady's mantle) from central Balkan: antioxidant, anticancer and enzyme inhibition properties. in RSC Advances
Royal Soc Chemistry, Cambridge., 9(64), 37474-37483.
https://doi.org/10.1039/c9ra08231j

Vlaisavljević S, Jelaca S, Zengin G, Mimica-Dukić N, Berezni S, Miljić M, Dajić-Stevanović Z. Alchemilla vulgaris agg. (Lady's mantle) from central Balkan: antioxidant, anticancer and enzyme inhibition properties. in RSC Advances. 2019;9(64):37474-37483.
doi:10.1039/c9ra08231j .

Vlaisavljević, Sanja, Jelaca, Sanja, Zengin, Gokhan, Mimica-Dukić, Neda, Berezni, Sanja, Miljić, Milorad, Dajić-Stevanović, Zora, "Alchemilla vulgaris agg. (Lady's mantle) from central Balkan: antioxidant, anticancer and enzyme inhibition properties" in RSC Advances, 9, no. 64 (2019):37474-37483,
https://doi.org/10.1039/c9ra08231j . .

TY  - JOUR
AU  - Vasilijević, Bojana
AU  - Mitić-Culafić, Dragana
AU  - Đekić, Ilija
AU  - Marković, Tatjana
AU  - Knežević-Vukčević, Jelena
AU  - Tomašević, Igor
AU  - Velebit, Branko
AU  - Nikolić, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5112
AB  - Juniperus communis and Satureja montana essential oils (EOs) were chemically characterized and their activity against Listeria monocytogenes was evaluated. Antilisterial effect was determined in vitro and in situ, in red winemarinated beef, where the effect against common meat contaminants (aerobic heterotrophic mesophyll bacteria, Enterobacteriaceae and lactic acid bacteria) was also monitored. Microdilution assay on L. monocytogenes (strain ATCC19111 and three primoisolates) showed that minimal inhibitory concentrations (MICs) varied in the range 0.5-1% for both EOs. Effect of EOs mixtures was monitored in checkerboard assay revealing that all types of interactions including synergism were obtained only for isolates. In vitro time kill assay confirmed the mode of interactions: synergism for isolate from beef carcass (LMB), and its absence for ATCC19111 strain. The analysis of concentration dependent growth rates showed that estimated curve MIC values were notably lower than in microdilution assay (0.03-0.14%). In situ time kill assay against inoculated L. monocytogenes (ATCC19111 and LMB strains) and pre-existing meat spoiling contaminants was performed on marinated beef using EOs concentrations that were confirmed to be sensory acceptable. Basic red wine marinades and the ones containing each EO or their combination remarkably decreased the counts of all monitored groups comparing to saline control. The most pronounced effect was obtained with the marinade containing EOs mixture. For all monitored bacteria, the bactericidal effect during marination was followed by bacteriostatic effect during subsequent meat storage. Our results demonstrate for the first time the in situ efficacy of J. communis EO against meat contaminants and provide additional data on the preservation potential of S. montana EO.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef
EP  - 256
SP  - 247
VL  - 100
DO  - 10.1016/j.foodcont.2019.01.025
ER  - 

@article{
author = "Vasilijević, Bojana and Mitić-Culafić, Dragana and Đekić, Ilija and Marković, Tatjana and Knežević-Vukčević, Jelena and Tomašević, Igor and Velebit, Branko and Nikolić, Biljana",
year = "2019",
abstract = "Juniperus communis and Satureja montana essential oils (EOs) were chemically characterized and their activity against Listeria monocytogenes was evaluated. Antilisterial effect was determined in vitro and in situ, in red winemarinated beef, where the effect against common meat contaminants (aerobic heterotrophic mesophyll bacteria, Enterobacteriaceae and lactic acid bacteria) was also monitored. Microdilution assay on L. monocytogenes (strain ATCC19111 and three primoisolates) showed that minimal inhibitory concentrations (MICs) varied in the range 0.5-1% for both EOs. Effect of EOs mixtures was monitored in checkerboard assay revealing that all types of interactions including synergism were obtained only for isolates. In vitro time kill assay confirmed the mode of interactions: synergism for isolate from beef carcass (LMB), and its absence for ATCC19111 strain. The analysis of concentration dependent growth rates showed that estimated curve MIC values were notably lower than in microdilution assay (0.03-0.14%). In situ time kill assay against inoculated L. monocytogenes (ATCC19111 and LMB strains) and pre-existing meat spoiling contaminants was performed on marinated beef using EOs concentrations that were confirmed to be sensory acceptable. Basic red wine marinades and the ones containing each EO or their combination remarkably decreased the counts of all monitored groups comparing to saline control. The most pronounced effect was obtained with the marinade containing EOs mixture. For all monitored bacteria, the bactericidal effect during marination was followed by bacteriostatic effect during subsequent meat storage. Our results demonstrate for the first time the in situ efficacy of J. communis EO against meat contaminants and provide additional data on the preservation potential of S. montana EO.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef",
pages = "256-247",
volume = "100",
doi = "10.1016/j.foodcont.2019.01.025"
}

Vasilijević, B., Mitić-Culafić, D., Đekić, I., Marković, T., Knežević-Vukčević, J., Tomašević, I., Velebit, B.,& Nikolić, B.. (2019). Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. in Food Control
Elsevier Sci Ltd, Oxford., 100, 247-256.
https://doi.org/10.1016/j.foodcont.2019.01.025

Vasilijević B, Mitić-Culafić D, Đekić I, Marković T, Knežević-Vukčević J, Tomašević I, Velebit B, Nikolić B. Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. in Food Control. 2019;100:247-256.
doi:10.1016/j.foodcont.2019.01.025 .

Vasilijević, Bojana, Mitić-Culafić, Dragana, Đekić, Ilija, Marković, Tatjana, Knežević-Vukčević, Jelena, Tomašević, Igor, Velebit, Branko, Nikolić, Biljana, "Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef" in Food Control, 100 (2019):247-256,
https://doi.org/10.1016/j.foodcont.2019.01.025 . .