Phenolic compounds and antimicrobial activity in berry and leaf extracts of black currant (Ribes nigrum L.) extracts
Аутори
Paunović, Svetlana M.![](/themes/MirageReFRI/images/orcid.png)
Milinković, Mira
![](/themes/MirageReFRI/images/orcid.png)
Tomić, Jelena
![](/themes/MirageReFRI/images/orcid.png)
Karaklajić-Stajić, Žaklina
![](/themes/MirageReFRI/images/orcid.png)
Lukić, Milan
![](/themes/MirageReFRI/images/orcid.png)
Pešaković, Marijana
![](/themes/MirageReFRI/images/orcid.png)
Конференцијски прилог (Објављена верзија)
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Метаподаци
Приказ свих података о документуАпстракт
The objective of this experiment was to identify and quantify phenolic compounds (total phenolics, flavonoids, gallotannins, condensed tannins, total antioxidant activity, flavonols and phenolic acids) and antimicrobial activity in berry and leaf extracts of black currant. The extracts prepared from black currant leaves and berries exhibited different characteristics. Berries had a higher content of the studied parameters compared to leaves. Berry extracts contained 2.90 to 5.90 times more total phenolics, flavonoids, condensed tannins and gallotannins compared to leaf extracts, and total antioxidant capacity was 5.82 times higher in berries than in leaves. Quercetin was the dominant phenolic compound in both berry and leaf extracts, followed by myricetin, whereas the kaempferol levels was very low. On the other hand, the main phenolic acid found in our sample of berry was caffeic acid, while in leaf extract was dominated by ferulic acid. Antimicrobial activity of extract was examined ...using eight selected indicator strains. Minimum inhibitory concentrations for all extracts were in the range between 55.82 μg/mL and 199.21 μg/mL. Berry extracts showed the highest antimicrobial activity against the bacterium Escherichia coli (55.82 μg/mL), while leaf extracts exhibited the highest antimicrobial activity on the yeast Candida albicans (80.016 μg/mL). Generally, berry and leaf extracts of black currant are rich source of phenolic compounds and antimicrobial substances, and can be used as natural agents in the pharmaceutical and food industries.
Кључне речи:
polyphenols / HPLC analysis / antimicrobial activityИзвор:
Book of Abstracts : VIII International Symposium on Agricultural Sciences ‘AgroRes 2019’, 16-18 May, Trebinje (Bosnia and Herzegovina), 2019, 2019, 91-91Издавач:
- Banja Luka : University of Banja Luka, Faculty of Agriculture
Институција/група
Institut za voćarstvoTY - CONF AU - Paunović, Svetlana M. AU - Milinković, Mira AU - Tomić, Jelena AU - Karaklajić-Stajić, Žaklina AU - Lukić, Milan AU - Pešaković, Marijana PY - 2019 UR - https://refri.institut-cacak.org/handle/123456789/551 AB - The objective of this experiment was to identify and quantify phenolic compounds (total phenolics, flavonoids, gallotannins, condensed tannins, total antioxidant activity, flavonols and phenolic acids) and antimicrobial activity in berry and leaf extracts of black currant. The extracts prepared from black currant leaves and berries exhibited different characteristics. Berries had a higher content of the studied parameters compared to leaves. Berry extracts contained 2.90 to 5.90 times more total phenolics, flavonoids, condensed tannins and gallotannins compared to leaf extracts, and total antioxidant capacity was 5.82 times higher in berries than in leaves. Quercetin was the dominant phenolic compound in both berry and leaf extracts, followed by myricetin, whereas the kaempferol levels was very low. On the other hand, the main phenolic acid found in our sample of berry was caffeic acid, while in leaf extract was dominated by ferulic acid. Antimicrobial activity of extract was examined using eight selected indicator strains. Minimum inhibitory concentrations for all extracts were in the range between 55.82 μg/mL and 199.21 μg/mL. Berry extracts showed the highest antimicrobial activity against the bacterium Escherichia coli (55.82 μg/mL), while leaf extracts exhibited the highest antimicrobial activity on the yeast Candida albicans (80.016 μg/mL). Generally, berry and leaf extracts of black currant are rich source of phenolic compounds and antimicrobial substances, and can be used as natural agents in the pharmaceutical and food industries. PB - Banja Luka : University of Banja Luka, Faculty of Agriculture C3 - Book of Abstracts : VIII International Symposium on Agricultural Sciences ‘AgroRes 2019’, 16-18 May, Trebinje (Bosnia and Herzegovina), 2019 T1 - Phenolic compounds and antimicrobial activity in berry and leaf extracts of black currant (Ribes nigrum L.) extracts EP - 91 SP - 91 ER -
@conference{ author = "Paunović, Svetlana M. and Milinković, Mira and Tomić, Jelena and Karaklajić-Stajić, Žaklina and Lukić, Milan and Pešaković, Marijana", year = "2019", abstract = "The objective of this experiment was to identify and quantify phenolic compounds (total phenolics, flavonoids, gallotannins, condensed tannins, total antioxidant activity, flavonols and phenolic acids) and antimicrobial activity in berry and leaf extracts of black currant. The extracts prepared from black currant leaves and berries exhibited different characteristics. Berries had a higher content of the studied parameters compared to leaves. Berry extracts contained 2.90 to 5.90 times more total phenolics, flavonoids, condensed tannins and gallotannins compared to leaf extracts, and total antioxidant capacity was 5.82 times higher in berries than in leaves. Quercetin was the dominant phenolic compound in both berry and leaf extracts, followed by myricetin, whereas the kaempferol levels was very low. On the other hand, the main phenolic acid found in our sample of berry was caffeic acid, while in leaf extract was dominated by ferulic acid. Antimicrobial activity of extract was examined using eight selected indicator strains. Minimum inhibitory concentrations for all extracts were in the range between 55.82 μg/mL and 199.21 μg/mL. Berry extracts showed the highest antimicrobial activity against the bacterium Escherichia coli (55.82 μg/mL), while leaf extracts exhibited the highest antimicrobial activity on the yeast Candida albicans (80.016 μg/mL). Generally, berry and leaf extracts of black currant are rich source of phenolic compounds and antimicrobial substances, and can be used as natural agents in the pharmaceutical and food industries.", publisher = "Banja Luka : University of Banja Luka, Faculty of Agriculture", journal = "Book of Abstracts : VIII International Symposium on Agricultural Sciences ‘AgroRes 2019’, 16-18 May, Trebinje (Bosnia and Herzegovina), 2019", title = "Phenolic compounds and antimicrobial activity in berry and leaf extracts of black currant (Ribes nigrum L.) extracts", pages = "91-91" }
Paunović, S. M., Milinković, M., Tomić, J., Karaklajić-Stajić, Ž., Lukić, M.,& Pešaković, M.. (2019). Phenolic compounds and antimicrobial activity in berry and leaf extracts of black currant (Ribes nigrum L.) extracts. in Book of Abstracts : VIII International Symposium on Agricultural Sciences ‘AgroRes 2019’, 16-18 May, Trebinje (Bosnia and Herzegovina), 2019 Banja Luka : University of Banja Luka, Faculty of Agriculture., 91-91.
Paunović SM, Milinković M, Tomić J, Karaklajić-Stajić Ž, Lukić M, Pešaković M. Phenolic compounds and antimicrobial activity in berry and leaf extracts of black currant (Ribes nigrum L.) extracts. in Book of Abstracts : VIII International Symposium on Agricultural Sciences ‘AgroRes 2019’, 16-18 May, Trebinje (Bosnia and Herzegovina), 2019. 2019;:91-91..
Paunović, Svetlana M., Milinković, Mira, Tomić, Jelena, Karaklajić-Stajić, Žaklina, Lukić, Milan, Pešaković, Marijana, "Phenolic compounds and antimicrobial activity in berry and leaf extracts of black currant (Ribes nigrum L.) extracts" in Book of Abstracts : VIII International Symposium on Agricultural Sciences ‘AgroRes 2019’, 16-18 May, Trebinje (Bosnia and Herzegovina), 2019 (2019):91-91.