Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/9845
Title: Antioxidant, antimicrobial, and anticancer activity of 3 umbilicaria species
Authors: Kosanic, Marijana
Ranković B.
Stanojkovic, Tatjana
Journal: Journal of Food Science
Issue Date: 1-Jan-2012
Abstract: The aim of this study is to investigatein vitroantioxidant, antimicrobial, and anticancer activity of the acetone extracts of the lichens Umbilicaria crustulosa, U. cylindrica, and U. polyphylla. Antioxidant activity was evaluated by 5 separate methods: free radical scavenging, superoxide anion radical scavenging, reducing power, determination of total phenolic compounds, and determination of total flavonoid content. Of the lichens tested, U. polyphyllahad largest free radical scavenging activity (72.79% inhibition at a concentration of 1 mg/mL), which was similar as standard antioxidants in the same concentration. Moreover, the tested extracts had effective reducing power and superoxide anion radical scavenging. Total content of phenol and flavonoid in extracts was determined as pyrocatechol equivalent, and as rutin equivalent, respectively. The strong relationships between total phenolic and flavonoid contents and the antioxidant effect of tested extracts were observed. The antimicrobial activity was estimated by determination of the minimal inhibitory concentration by the broth microdilution method. The most active was extract ofU. polyphyllawith minimum inhibitory concentration values ranging from 1.56 to 12.5 mg/mL. Anticancer activity was tested against FemX (human melanoma) and LS174 (human colon carcinoma) cell lines using MTT method. All extracts were found to be strong anticancer activity toward both cell lines with IC 50 values ranging from 28.45 to 97.82 μg/mL. The present study shows that tested lichen extracts demonstrated a strong antioxidant, antimicrobial, and anticancer effects. That suggests that lichens may be used as possible natural antioxidant, antimicrobial, and anticancer agents. © 2011 Institute of Food Technologists ®.
URI: https://scidar.kg.ac.rs/handle/123456789/9845
Type: article
DOI: 10.1111/j.1750-3841.2011.02459.x
ISSN: 00221147
SCOPUS: 84856053389
Appears in Collections:Faculty of Science, Kragujevac

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