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Title: Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.
Authors: Katanić Stanković, Jelena S.
Jurić, Tatjana
Stankovic, Nevena
Mihailovic, Vladimir
Mladenović M.
Kreft S.
Vrvic, Miroslav
Journal: Food and Function
Issue Date: 1-Jan-2015
Abstract: © 2015 The Royal Society of Chemistry. The purpose of the present study was to evaluate the antioxidant and antimicrobial potential of Filipendula ulmaria (L.) Maxim. methanolic extracts, their stabilities under different pH and thermal conditions and in vitro digestibility. The results showed a considerable content of phenolic compounds in the extracts, especially total phenolic acids (47.47 mg CAE g<sup>-1</sup>) and flavonoids (45.47 mg RUE g<sup>-1</sup>) in aerial parts. HPLC analysis indicated the presence of spiraeoside in the aerial part extract. The extracts revealed an interesting antimicrobial effect against the tested microorganisms, especially bacteria E. coli and E. faecalis (MIC 0.156-0.625 mg mL<sup>-1</sup>), and fungi P. cyclopium and F. oxysporum (MIC 2.5-5 mg mL<sup>-1</sup>). The extracts exerted high antioxidant activities, particularly the root extract, paralleled by their considerable activities against the lipid oxidation process. The results of this study suggest that both extracts potentially could be functional food ingredients considering their good antioxidant and antimicrobial activities, and stability under different conditions.
Type: Article
DOI: 10.1039/c4fo01208a
ISSN: 20426496
SCOPUS: 84927598308
Appears in Collections:Faculty of Science, Kragujevac
Institute for Information Technologies, Kragujevac
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