Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13298
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dc.rights.licenseopenAccess-
dc.contributor.authorStanković, Marina-
dc.contributor.authorTerzić, Jelena-
dc.contributor.authorStefanović, Olgica-
dc.date.accessioned2021-06-15T17:59:25Z-
dc.date.available2021-06-15T17:59:25Z-
dc.date.issued2019-
dc.identifier.citationStanković, M. M., Terzić, J. N., & Stefanović, O. D. [2019]. Synergistic antibacterial activity of Curcuma longa L. and Urtica dioica L. extracts and preservatives. Kragujevac Journal of Science, (41), 107-116.en_US
dc.identifier.issn1450-9636en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13298-
dc.description.abstractCurcuma longa L. (turmeric) and Urtica dioica L. (common nettle) are well-known medicinal plants. In recent decades, due to its excellent biological activity and low toxicity, significant efforts have been made to research the potential application of these plants. Accordingly, the aim of this study was to investigate the combined effects of preservatives (potassium nitrite and sodium nitrite) and ethanol, acetone, and ethyl acetate extracts of C. longa and U. dioica emphasizing their join, synergistic effects. The eight isolates of foodborne pathogenic bacteria and two reference strains were used. The interactions were tested by the checkerboard method and expressed as fractional inhibitory concentration (FIC) index. FIC index was ranged in intervals from 0.25 to 2.0. The extracts of C. longa showed better synergistic effect with preservatives than U. dioica extracts. Synergism was observed in relation to Staphylococcus aureus ATCC 25923, S. aureus, Bacillus subtilis, and Salmonella typhimurium. In the presence of subinhibitory concentrations (1/4 MIC, 1/8 MIC) of the extracts, the MICs of preservatives have decreased up to 8-fold. In addition, the contents of phenolic compounds (total phenols, flavonoids, tannins, and proanthocyanidins) were determined spectrophotometrically. The higher concentration of phenolic compounds was detected in C. longa extracts than in U. dioica extracts.en_US
dc.language.isoenen_US
dc.publisherKragujevac Journal of Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.sourceKragujevac Journal of Scienceen_US
dc.subjectCurcuma longaen_US
dc.subjectUrtica dioicaen_US
dc.subjectpreservativesen_US
dc.subjectantibacterial activityen_US
dc.subjectsynergistic effecten_US
dc.titleSynergistic antibacterial activity of Curcuma longa L. and Urtica dioica L. extracts and preservativesen_US
dc.typearticleen_US
dc.description.versionPublisheden_US
dc.identifier.doi10.5937/KgJSci1941107Sen_US
dc.type.versionPublishedVersionen_US
Appears in Collections:Faculty of Science, Kragujevac

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