TY  - JOUR
AU  - Kostić, Marina
AU  - Ivanov, Marija
AU  - Fernandes, Ângela
AU  - Calhelha, Ricardo C.
AU  - Glamočlija, Jasmina
AU  - Barros, Lillian
AU  - Soković, Marina
AU  - Ćirić, Ana
PY  - 2023
UR  - https://www.mdpi.com/2309-608X/9/1/70
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC9864295
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5461
AB  - Mushrooms are valued worldwide for their nutritional, organoleptic and chemical properties. The aim of this study was to determine the chemical composition (free sugars, organic acids, fatty acids, tocopherols and phenolic compounds) and bioactivity of three wild mushrooms (Lactarius piperatus, Lactarius quietus and Lactarius vellereus) from Serbia. Chemical analysis was performed with HPLC-RI and UFLC-PDA (for hydrophilic compounds) and with GC-FID and HPLC-FP (for lipophilic compounds). The analysis of phenolic compounds was performed by UFLC-DAD. Biological activities were evaluated using three different assays (microdilution, TBARS and SRB assays). The results showed that the fruiting bodies were rich in mannitol and trehalose. The main organic acids were oxalic acid and citric acid. As for lipophilic components, stearic, oleic and linoleic acids and β-tocopherol dominated in all the species studied. In addition, the methanolic and ethanolic extracts obtained showed antibacterial, antibiofilm and antioxidant properties. As for cytotoxicity, the extracts were not toxic or only moderately toxic toward different tumor cell lines. According to the results, the selected Serbian mushrooms are a rich source of bioactive compounds, and due to their good biological potential, they can be further exploited as functional ingredients beneficial to human health (antimicrobial agents, antioxidants).
PB  - Basel: MDPI
T2  - Journal of Fungi
T1  - A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity
IS  - 1
VL  - 9
DO  - 10.3390/jof9010070
SP  - 70
ER  - 

@article{
author = "Kostić, Marina and Ivanov, Marija and Fernandes, Ângela and Calhelha, Ricardo C. and Glamočlija, Jasmina and Barros, Lillian and Soković, Marina and Ćirić, Ana",
year = "2023",
abstract = "Mushrooms are valued worldwide for their nutritional, organoleptic and chemical properties. The aim of this study was to determine the chemical composition (free sugars, organic acids, fatty acids, tocopherols and phenolic compounds) and bioactivity of three wild mushrooms (Lactarius piperatus, Lactarius quietus and Lactarius vellereus) from Serbia. Chemical analysis was performed with HPLC-RI and UFLC-PDA (for hydrophilic compounds) and with GC-FID and HPLC-FP (for lipophilic compounds). The analysis of phenolic compounds was performed by UFLC-DAD. Biological activities were evaluated using three different assays (microdilution, TBARS and SRB assays). The results showed that the fruiting bodies were rich in mannitol and trehalose. The main organic acids were oxalic acid and citric acid. As for lipophilic components, stearic, oleic and linoleic acids and β-tocopherol dominated in all the species studied. In addition, the methanolic and ethanolic extracts obtained showed antibacterial, antibiofilm and antioxidant properties. As for cytotoxicity, the extracts were not toxic or only moderately toxic toward different tumor cell lines. According to the results, the selected Serbian mushrooms are a rich source of bioactive compounds, and due to their good biological potential, they can be further exploited as functional ingredients beneficial to human health (antimicrobial agents, antioxidants).",
publisher = "Basel: MDPI",
journal = "Journal of Fungi",
title = "A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity",
number = "1",
volume = "9",
doi = "10.3390/jof9010070",
pages = "70"
}

Kostić, M., Ivanov, M., Fernandes, Â., Calhelha, R. C., Glamočlija, J., Barros, L., Soković, M.,& Ćirić, A.. (2023). A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity. in Journal of Fungi
Basel: MDPI., 9(1), 70.
https://doi.org/10.3390/jof9010070

Kostić M, Ivanov M, Fernandes Â, Calhelha RC, Glamočlija J, Barros L, Soković M, Ćirić A. A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity. in Journal of Fungi. 2023;9(1):70.
doi:10.3390/jof9010070 .

Kostić, Marina, Ivanov, Marija, Fernandes, Ângela, Calhelha, Ricardo C., Glamočlija, Jasmina, Barros, Lillian, Soković, Marina, Ćirić, Ana, "A Comparative Study of Lactarius Mushrooms: Chemical Characterization, Antibacterial, Antibiofilm, Antioxidant and Cytotoxic Activity" in Journal of Fungi, 9, no. 1 (2023):70,
https://doi.org/10.3390/jof9010070 . .

TY  - JOUR
AU  - Garcia-Oliveira, Paula
AU  - Carreira-Casais, Anxo
AU  - Pereira, Eliana
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Simal-Gandara, Jesus
AU  - Prieto, Miguel A
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2022
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC9571014
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5170
AB  - Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1-92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25-1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5-1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.
PB  - Basel: MDPI
T2  - Molecules
T1  - From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants
IS  - 19
VL  - 27
DO  - 10.3390/molecules27196495
ER  - 

@article{
author = "Garcia-Oliveira, Paula and Carreira-Casais, Anxo and Pereira, Eliana and Dias, Maria Inês and Pereira, Carla and Calhelha, Ricardo C and Stojković, Dejan and Soković, Marina and Simal-Gandara, Jesus and Prieto, Miguel A and Caleja, Cristina and Barros, Lillian",
year = "2022",
abstract = "Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1-92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25-1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5-1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.",
publisher = "Basel: MDPI",
journal = "Molecules",
title = "From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants",
number = "19",
volume = "27",
doi = "10.3390/molecules27196495"
}

Garcia-Oliveira, P., Carreira-Casais, A., Pereira, E., Dias, M. I., Pereira, C., Calhelha, R. C., Stojković, D., Soković, M., Simal-Gandara, J., Prieto, M. A., Caleja, C.,& Barros, L.. (2022). From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. in Molecules
Basel: MDPI., 27(19).
https://doi.org/10.3390/molecules27196495

Garcia-Oliveira P, Carreira-Casais A, Pereira E, Dias MI, Pereira C, Calhelha RC, Stojković D, Soković M, Simal-Gandara J, Prieto MA, Caleja C, Barros L. From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants. in Molecules. 2022;27(19).
doi:10.3390/molecules27196495 .

Garcia-Oliveira, Paula, Carreira-Casais, Anxo, Pereira, Eliana, Dias, Maria Inês, Pereira, Carla, Calhelha, Ricardo C, Stojković, Dejan, Soković, Marina, Simal-Gandara, Jesus, Prieto, Miguel A, Caleja, Cristina, Barros, Lillian, "From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants" in Molecules, 27, no. 19 (2022),
https://doi.org/10.3390/molecules27196495 . .

TY  - JOUR
AU  - Silva, Ana Rita
AU  - Ayuso, Manuel
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Kostić, Marina
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - García, Pablo A.
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2022
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0926669021011080
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4746
AB  - Cytinus hypocistis (L.) L. is a comestible holoparasite with great potential for cosmeceutical application. Although its high tannin content has been associated with its bioactive and inhibitory enzyme properties, this is the first report establishing a relationship between parasite and host (Halimium lasianthum (Lam.) Greuter) phenolic profile and bioactive properties. Thus, five extracts (aerial and root extracts of non-parasited and parasited H. lasianthum and C. hypocistis) were evaluated. The tentative identification of both species comprises 39 phenolic compounds. Hydrolysable tannins and flavonoids were the main identified groups in C. hypocistis and H. lasianthum extracts, respectively. Regarding bioactivities, C. hypocistis exhibited excellent antioxidant results both in Oxidative Haemolysis (OxHLIA) and inhibition of Thiobarbituric Acid Reactive Substances Formation (TBARS). The tested extracts presented antimicrobial inhibition, anti-inflammatory activity, and effective cytotoxicity against tumour cells. C. hypocistis exhibited the lowest cytotoxicity on a non-tumour cell line. Principal Component Analysis (PCA) was a suitable approach to analyse differences among samples, explaining up to 67% of data variability and suggesting no similarities between parasite and host phenolic composition and bioactivities. Therefore, this comparative study emphasises the significance of both species as a source of biologically active compounds.
PB  - Amsterdam: Elsevier B.V.
T2  - Industrial Crops and Products
T1  - Evaluation of parasite and host phenolic composition and bioactivities − The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter
VL  - 176
DO  - 10.1016/j.indcrop.2021.114343
SP  - 114343
ER  - 

@article{
author = "Silva, Ana Rita and Ayuso, Manuel and Pereira, Carla and Dias, Maria Inês and Kostić, Marina and Calhelha, Ricardo C. and Soković, Marina and García, Pablo A. and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2022",
abstract = "Cytinus hypocistis (L.) L. is a comestible holoparasite with great potential for cosmeceutical application. Although its high tannin content has been associated with its bioactive and inhibitory enzyme properties, this is the first report establishing a relationship between parasite and host (Halimium lasianthum (Lam.) Greuter) phenolic profile and bioactive properties. Thus, five extracts (aerial and root extracts of non-parasited and parasited H. lasianthum and C. hypocistis) were evaluated. The tentative identification of both species comprises 39 phenolic compounds. Hydrolysable tannins and flavonoids were the main identified groups in C. hypocistis and H. lasianthum extracts, respectively. Regarding bioactivities, C. hypocistis exhibited excellent antioxidant results both in Oxidative Haemolysis (OxHLIA) and inhibition of Thiobarbituric Acid Reactive Substances Formation (TBARS). The tested extracts presented antimicrobial inhibition, anti-inflammatory activity, and effective cytotoxicity against tumour cells. C. hypocistis exhibited the lowest cytotoxicity on a non-tumour cell line. Principal Component Analysis (PCA) was a suitable approach to analyse differences among samples, explaining up to 67% of data variability and suggesting no similarities between parasite and host phenolic composition and bioactivities. Therefore, this comparative study emphasises the significance of both species as a source of biologically active compounds.",
publisher = "Amsterdam: Elsevier B.V.",
journal = "Industrial Crops and Products",
title = "Evaluation of parasite and host phenolic composition and bioactivities − The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter",
volume = "176",
doi = "10.1016/j.indcrop.2021.114343",
pages = "114343"
}

Silva, A. R., Ayuso, M., Pereira, C., Dias, M. I., Kostić, M., Calhelha, R. C., Soković, M., García, P. A., Ferreira, I. C.F.R.,& Barros, L.. (2022). Evaluation of parasite and host phenolic composition and bioactivities − The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter. in Industrial Crops and Products
Amsterdam: Elsevier B.V.., 176, 114343.
https://doi.org/10.1016/j.indcrop.2021.114343

Silva AR, Ayuso M, Pereira C, Dias MI, Kostić M, Calhelha RC, Soković M, García PA, Ferreira IC, Barros L. Evaluation of parasite and host phenolic composition and bioactivities − The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter. in Industrial Crops and Products. 2022;176:114343.
doi:10.1016/j.indcrop.2021.114343 .

Silva, Ana Rita, Ayuso, Manuel, Pereira, Carla, Dias, Maria Inês, Kostić, Marina, Calhelha, Ricardo C., Soković, Marina, García, Pablo A., Ferreira, Isabel C.F.R., Barros, Lillian, "Evaluation of parasite and host phenolic composition and bioactivities − The Practical Case of Cytinus hypocistis (L.) L. and Halimium lasianthum (Lam.) Greuter" in Industrial Crops and Products, 176 (2022):114343,
https://doi.org/10.1016/j.indcrop.2021.114343 . .

TY  - JOUR
AU  - Mocan, Andrei
AU  - Fernandes, Ângela
AU  - Calhelha, Ricardo C.
AU  - Gavrilaş, Laura
AU  - Ferreira, Isabel C. F. R.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Babotă, Mihai
PY  - 2022
UR  - https://www.frontiersin.org/articles/10.3389/fnut.2022.881210/full
UR  - http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC9168797
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5006
AB  - The members of Cystus genus are perenial shrubs with a well-established use in traditional medicine. Among these, C. creticus is the most popular, herbal preparations obtained from its aerial parts being recognized as antimicrobial, antitumor and anti-inflammatory agents. The present study aimed to evaluate phytochemical profile and bioactive potential of aqueous and hydroethanolic extracts of C. creticus aerial parts harvested from two different areas of Rhodes island. LC-DAD-ESI/MSn analysis revealed the presence of myricetin and quercetin glycosides as main compounds, especially in aqueous extracts, being probably responsible for their enhanced antioxidant and antimicrobial potential. On the other side, hydroethanolic preparations exerted a strong anti-inflammatory and anti-biofilm activity. Our findings suggest that the use of solvents with intermediate polarity can assure the best recovery of bioactive compounds from C. creticus, increasing the extraction yield for other non-phenolic compounds which can enhance therapeutic potential of the extract through a synergistic action.
T2  - Frontiers in Nutrition
T1  - Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island.
VL  - 9
DO  - 10.3389/fnut.2022.881210
SP  - 881210
ER  - 

@article{
author = "Mocan, Andrei and Fernandes, Ângela and Calhelha, Ricardo C. and Gavrilaş, Laura and Ferreira, Isabel C. F. R. and Ivanov, Marija and Soković, Marina and Barros, Lillian and Babotă, Mihai",
year = "2022",
abstract = "The members of Cystus genus are perenial shrubs with a well-established use in traditional medicine. Among these, C. creticus is the most popular, herbal preparations obtained from its aerial parts being recognized as antimicrobial, antitumor and anti-inflammatory agents. The present study aimed to evaluate phytochemical profile and bioactive potential of aqueous and hydroethanolic extracts of C. creticus aerial parts harvested from two different areas of Rhodes island. LC-DAD-ESI/MSn analysis revealed the presence of myricetin and quercetin glycosides as main compounds, especially in aqueous extracts, being probably responsible for their enhanced antioxidant and antimicrobial potential. On the other side, hydroethanolic preparations exerted a strong anti-inflammatory and anti-biofilm activity. Our findings suggest that the use of solvents with intermediate polarity can assure the best recovery of bioactive compounds from C. creticus, increasing the extraction yield for other non-phenolic compounds which can enhance therapeutic potential of the extract through a synergistic action.",
journal = "Frontiers in Nutrition",
title = "Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island.",
volume = "9",
doi = "10.3389/fnut.2022.881210",
pages = "881210"
}

Mocan, A., Fernandes, Â., Calhelha, R. C., Gavrilaş, L., Ferreira, I. C. F. R., Ivanov, M., Soković, M., Barros, L.,& Babotă, M.. (2022). Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island.. in Frontiers in Nutrition, 9, 881210.
https://doi.org/10.3389/fnut.2022.881210

Mocan A, Fernandes Â, Calhelha RC, Gavrilaş L, Ferreira ICFR, Ivanov M, Soković M, Barros L, Babotă M. Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island.. in Frontiers in Nutrition. 2022;9:881210.
doi:10.3389/fnut.2022.881210 .

Mocan, Andrei, Fernandes, Ângela, Calhelha, Ricardo C., Gavrilaş, Laura, Ferreira, Isabel C. F. R., Ivanov, Marija, Soković, Marina, Barros, Lillian, Babotă, Mihai, "Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island." in Frontiers in Nutrition, 9 (2022):881210,
https://doi.org/10.3389/fnut.2022.881210 . .

TY  - JOUR
AU  - Alonso-Esteban, José Ignacio
AU  - Pinela, José
AU  - Ćirić, Ana
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
AU  - Torija-Isasa, Esperanza
AU  - Sánchez-Mata, María de Cortes
PY  - 2022
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0308814621027606
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4688
AB  - This study aimed to determine a complete chemical composition of eight different varieties of whole hemp seeds and eight samples of commercial dehulled hemp seeds. We also evaluated the phenolic profiles and antioxidant, cytotoxic, and antimicrobial properties of hydromethanolic seed extracts. Whole hemp seeds contain much more fibre than dehulled hemp seeds, which contain more fat and protein. Sucrose and raffinose were the most abundant soluble sugars, and citric and oxalic acids were the most abundant organic acids. In the hydromethanolic hemp seed extracts, we detected the phenolic acids ferulic acid-hexoside and syringic acid. Whole hemp seed extracts exhibited better antioxidant activity than dehulled hemp seed extracts, especially in the TBARS assay. Cytotoxic activity against NCI-H460 cells was also observed. The dehulled hemp seed extracts displayed antibacterial activity, especially against Bacillus cereus, Listeria monocytogenes, and Enterococcus faecalis, and antifungal activity to a lesser extent.
T2  - Food Chemistry
T1  - Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds
VL  - 374
DO  - 10.1016/j.foodchem.2021.131754
SP  - 131754
ER  - 

@article{
author = "Alonso-Esteban, José Ignacio and Pinela, José and Ćirić, Ana and Calhelha, Ricardo C. and Soković, Marina and Ferreira, Isabel C.F.R. and Barros, Lillian and Torija-Isasa, Esperanza and Sánchez-Mata, María de Cortes",
year = "2022",
abstract = "This study aimed to determine a complete chemical composition of eight different varieties of whole hemp seeds and eight samples of commercial dehulled hemp seeds. We also evaluated the phenolic profiles and antioxidant, cytotoxic, and antimicrobial properties of hydromethanolic seed extracts. Whole hemp seeds contain much more fibre than dehulled hemp seeds, which contain more fat and protein. Sucrose and raffinose were the most abundant soluble sugars, and citric and oxalic acids were the most abundant organic acids. In the hydromethanolic hemp seed extracts, we detected the phenolic acids ferulic acid-hexoside and syringic acid. Whole hemp seed extracts exhibited better antioxidant activity than dehulled hemp seed extracts, especially in the TBARS assay. Cytotoxic activity against NCI-H460 cells was also observed. The dehulled hemp seed extracts displayed antibacterial activity, especially against Bacillus cereus, Listeria monocytogenes, and Enterococcus faecalis, and antifungal activity to a lesser extent.",
journal = "Food Chemistry",
title = "Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds",
volume = "374",
doi = "10.1016/j.foodchem.2021.131754",
pages = "131754"
}

Alonso-Esteban, J. I., Pinela, J., Ćirić, A., Calhelha, R. C., Soković, M., Ferreira, I. C.F.R., Barros, L., Torija-Isasa, E.,& Sánchez-Mata, M. d. C.. (2022). Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds. in Food Chemistry, 374, 131754.
https://doi.org/10.1016/j.foodchem.2021.131754

Alonso-Esteban JI, Pinela J, Ćirić A, Calhelha RC, Soković M, Ferreira IC, Barros L, Torija-Isasa E, Sánchez-Mata MDC. Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds. in Food Chemistry. 2022;374:131754.
doi:10.1016/j.foodchem.2021.131754 .

Alonso-Esteban, José Ignacio, Pinela, José, Ćirić, Ana, Calhelha, Ricardo C., Soković, Marina, Ferreira, Isabel C.F.R., Barros, Lillian, Torija-Isasa, Esperanza, Sánchez-Mata, María de Cortes, "Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds" in Food Chemistry, 374 (2022):131754,
https://doi.org/10.1016/j.foodchem.2021.131754 . .

TY  - JOUR
AU  - Nunes Silva, Beatriz
AU  - Cadavez, Vasco
AU  - Caleja, Cristina
AU  - Pereira, Eliana
AU  - Calhelha, Ricardo C.
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Teixeira, José A.
AU  - Barros, Lillian
AU  - Gonzales-Barron, Ursula
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4931
AB  - Plant extracts have potential as food additives. In this sense, this work aimed to study the bioactivities of plant extracts and their ability as health-promoting additives.

Lavender, lemon balm, basil, tarragon, sage, and spearmint dry aerial parts were mechanically ground. Three extraction methods were tested: infusion and decoction, using distilled water as solvent and a sample/solvent ratio of 1:100; and hydroethanolic extraction, using ethanol 80% (v/v) as solvent and a sample/solvent ratio of 1:60.

The extracts obtained were evaluated for their antimicrobial and antifungal activities, by a microdilution method. The antioxidant activity was evaluated through the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). Cytotoxic activity was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production.

The results showed that all extracts exhibited antimicrobial activity against six pathogens tested (MIC ≤ 2 mg/mL) and antifungal capacity against, at least, five fungi (MFC ≤ 1 mg/mL).

In the TBARS evaluation, lemon balm infusion (125±2 μg/mL) and hydroethanolic extracts of spearmint (132±5 μg/mL) and lavender (177±4 μg/mL) presented the highest activities. In the OxHLIA assay, sage decoction (8.9±0.4 μg/mL) and hydroethanolic extracts of spearmint (12.5±0.2 μg/mL) and lemon balm (13.5±0.4 μg/mL) showed the best capacities to inhibit oxidative haemolysis.

Regarding the anti-inflammatory activity, only the extracts of spearmint and basil, and the decoction and hydroethanolic extracts of tarragon, showed promising results (GI50<89 μg/mL). As for the cytotoxicity assay, most extracts (except those of tarragon and the infusion and decoction of basil) revealed anti-proliferative capacity in the AGS, CaCo, and HeLa tumour lines (GI50<400 μg/mL).

These outcomes provide insight on the bioactivity of numerous herbal extracts, emphasising their value as food additives to prevent spoilage and deliver beneficial health effects.
PB  - Basel: MDPI
T2  - Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online
T1  - Plant extracts as potential bioactive food additives
DO  - 10.3390/Foods2021-11010
SP  - 11010
ER  - 

@article{
author = "Nunes Silva, Beatriz and Cadavez, Vasco and Caleja, Cristina and Pereira, Eliana and Calhelha, Ricardo C. and Pinela, José and Kostić, Marina and Soković, Marina and Teixeira, José A. and Barros, Lillian and Gonzales-Barron, Ursula",
year = "2021",
abstract = "Plant extracts have potential as food additives. In this sense, this work aimed to study the bioactivities of plant extracts and their ability as health-promoting additives.

Lavender, lemon balm, basil, tarragon, sage, and spearmint dry aerial parts were mechanically ground. Three extraction methods were tested: infusion and decoction, using distilled water as solvent and a sample/solvent ratio of 1:100; and hydroethanolic extraction, using ethanol 80% (v/v) as solvent and a sample/solvent ratio of 1:60.

The extracts obtained were evaluated for their antimicrobial and antifungal activities, by a microdilution method. The antioxidant activity was evaluated through the lipid peroxidation inhibition assay (TBARS) and the oxidative haemolysis inhibition assay (OxHLIA). Cytotoxic activity was evaluated in tumour and non-tumour cell lines using the sulforhodamine B method, and anti-inflammatory activity in lipopolysaccharide-activated RAW 264.7 macrophages by the ability to inhibit NO production.

The results showed that all extracts exhibited antimicrobial activity against six pathogens tested (MIC ≤ 2 mg/mL) and antifungal capacity against, at least, five fungi (MFC ≤ 1 mg/mL).

In the TBARS evaluation, lemon balm infusion (125±2 μg/mL) and hydroethanolic extracts of spearmint (132±5 μg/mL) and lavender (177±4 μg/mL) presented the highest activities. In the OxHLIA assay, sage decoction (8.9±0.4 μg/mL) and hydroethanolic extracts of spearmint (12.5±0.2 μg/mL) and lemon balm (13.5±0.4 μg/mL) showed the best capacities to inhibit oxidative haemolysis.

Regarding the anti-inflammatory activity, only the extracts of spearmint and basil, and the decoction and hydroethanolic extracts of tarragon, showed promising results (GI50<89 μg/mL). As for the cytotoxicity assay, most extracts (except those of tarragon and the infusion and decoction of basil) revealed anti-proliferative capacity in the AGS, CaCo, and HeLa tumour lines (GI50<400 μg/mL).

These outcomes provide insight on the bioactivity of numerous herbal extracts, emphasising their value as food additives to prevent spoilage and deliver beneficial health effects.",
publisher = "Basel: MDPI",
journal = "Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online",
title = "Plant extracts as potential bioactive food additives",
doi = "10.3390/Foods2021-11010",
pages = "11010"
}

Nunes Silva, B., Cadavez, V., Caleja, C., Pereira, E., Calhelha, R. C., Pinela, J., Kostić, M., Soković, M., Teixeira, J. A., Barros, L.,& Gonzales-Barron, U.. (2021). Plant extracts as potential bioactive food additives. in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online
Basel: MDPI., 11010.
https://doi.org/10.3390/Foods2021-11010

Nunes Silva B, Cadavez V, Caleja C, Pereira E, Calhelha RC, Pinela J, Kostić M, Soković M, Teixeira JA, Barros L, Gonzales-Barron U. Plant extracts as potential bioactive food additives. in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online. 2021;:11010.
doi:10.3390/Foods2021-11010 .

Nunes Silva, Beatriz, Cadavez, Vasco, Caleja, Cristina, Pereira, Eliana, Calhelha, Ricardo C., Pinela, José, Kostić, Marina, Soković, Marina, Teixeira, José A., Barros, Lillian, Gonzales-Barron, Ursula, "Plant extracts as potential bioactive food additives" in Proceesings: The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"; 2021 Oct 15-30; Online (2021):11010,
https://doi.org/10.3390/Foods2021-11010 . .

TY  - JOUR
AU  - Petropoulos, Spyridon A.
AU  - Fernandes, Ângela
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2073-4395/11/3/576
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4419
AB  - The Mediterranean basin is abundant in wild edible species with numerous health beneficial effects due to the presence of various bioactive phytochemicals. In the present work, the effect of nitrogen fertilization rates (0 ppm, (N0), 200 ppm (N1), 400 ppm (N2), and 600 ppm (N3) of total N) and growth substrate composition (soil or peat/perlite (2/1; v/v)) on the chemical composition and bioactive properties of Centaurea raphanina ssp. mixta plants was evaluated. The results of the study showed that both the tested factors affected nutritional value of the edible leaves, with the soil × N1 treatment being the most beneficial for fat, protein, and carbohydrate content and energetic value. On the other hand, the peat/perlite-grown plants that received 200 ppm of N had the highest content in α-, γ-, and total tocopherols, while the control treatment of soil-grown plants was the richest in individual and total sugars. Oxalic, citric, and total organic acids were the highest in the N2 × soil treatment, while malic acid was the highest in control treatment of the same substrate. The main fatty acids were palmitic, α-linolenic, and linoleic acids, with the highest contents being observed in the N0 × soil, N3 × soil, and N3 × peat/perlite treatments, respectively. The major phenolic compounds were pinocembrim neohesperidoside and pinocembrim acetyl neohesperidoside isomer II, with the highest content being observed in the N1 × soil treatment. The highest antihemolytic activity was observed in the N3 × peat/perlite treatment, while the most effective treatments against lipid peroxidation were N0 (in both soil and peat/perlite combinations) and N1 × peat/perlite. Lastly, all the tested extracts (except for N1 × soil) showed promising cytotoxic effects against HeLa (cervical carcinoma), HepG2 (hepatocellular carcinoma), MCF-7 (breast carcinoma), and NCI-H460 (non-small-cell lung cancer), while all the tested extracts exhibited better antifungal activities (lower minimal inhibition concentration (MIC) values) against Trichoderma viride than the positive controls. Overall, the present results suggest that the application of cost-effective practices such as the nitrogen application and the selection of growth substrate may regulate the chemical composition and the bioactive properties of C. raphanina ssp. mixta species and increase its added value under commercial cultivation conditions.
T2  - Agronomy
T1  - Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark
IS  - 3
VL  - 11
DO  - 10.3390/agronomy11030576
SP  - 576
ER  - 

@article{
author = "Petropoulos, Spyridon A. and Fernandes, Ângela and Dias, Maria Inês and Pereira, Carla and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "The Mediterranean basin is abundant in wild edible species with numerous health beneficial effects due to the presence of various bioactive phytochemicals. In the present work, the effect of nitrogen fertilization rates (0 ppm, (N0), 200 ppm (N1), 400 ppm (N2), and 600 ppm (N3) of total N) and growth substrate composition (soil or peat/perlite (2/1; v/v)) on the chemical composition and bioactive properties of Centaurea raphanina ssp. mixta plants was evaluated. The results of the study showed that both the tested factors affected nutritional value of the edible leaves, with the soil × N1 treatment being the most beneficial for fat, protein, and carbohydrate content and energetic value. On the other hand, the peat/perlite-grown plants that received 200 ppm of N had the highest content in α-, γ-, and total tocopherols, while the control treatment of soil-grown plants was the richest in individual and total sugars. Oxalic, citric, and total organic acids were the highest in the N2 × soil treatment, while malic acid was the highest in control treatment of the same substrate. The main fatty acids were palmitic, α-linolenic, and linoleic acids, with the highest contents being observed in the N0 × soil, N3 × soil, and N3 × peat/perlite treatments, respectively. The major phenolic compounds were pinocembrim neohesperidoside and pinocembrim acetyl neohesperidoside isomer II, with the highest content being observed in the N1 × soil treatment. The highest antihemolytic activity was observed in the N3 × peat/perlite treatment, while the most effective treatments against lipid peroxidation were N0 (in both soil and peat/perlite combinations) and N1 × peat/perlite. Lastly, all the tested extracts (except for N1 × soil) showed promising cytotoxic effects against HeLa (cervical carcinoma), HepG2 (hepatocellular carcinoma), MCF-7 (breast carcinoma), and NCI-H460 (non-small-cell lung cancer), while all the tested extracts exhibited better antifungal activities (lower minimal inhibition concentration (MIC) values) against Trichoderma viride than the positive controls. Overall, the present results suggest that the application of cost-effective practices such as the nitrogen application and the selection of growth substrate may regulate the chemical composition and the bioactive properties of C. raphanina ssp. mixta species and increase its added value under commercial cultivation conditions.",
journal = "Agronomy",
title = "Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark",
number = "3",
volume = "11",
doi = "10.3390/agronomy11030576",
pages = "576"
}

Petropoulos, S. A., Fernandes, Â., Dias, M. I., Pereira, C., Calhelha, R. C., Ivanov, M., Soković, M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark. in Agronomy, 11(3), 576.
https://doi.org/10.3390/agronomy11030576

Petropoulos SA, Fernandes Â, Dias MI, Pereira C, Calhelha RC, Ivanov M, Soković M, Ferreira ICFR, Barros L. Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark. in Agronomy. 2021;11(3):576.
doi:10.3390/agronomy11030576 .

Petropoulos, Spyridon A., Fernandes, Ângela, Dias, Maria Inês, Pereira, Carla, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, "Effects of Growing Substrate and Nitrogen Fertilization on the Chemical Composition and Bioactive Properties of Centaurea raphanina ssp. mixta (DC.) Runemark" in Agronomy, 11, no. 3 (2021):576,
https://doi.org/10.3390/agronomy11030576 . .

TY  - JOUR
AU  - Giordano, Miguel
AU  - Pinela, José
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Tavares, Débora
AU  - Cánepa, Analía Laura
AU  - Ferreira, Isabel C. F. R.
AU  - Caleja, Cristina
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4393
AB  - The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.
PB  - Basel: MDPI
T2  - Applied Sciences
T1  - Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment
IS  - 14
VL  - 11
DO  - 10.3390/app11146416
SP  - 6416
ER  - 

@article{
author = "Giordano, Miguel and Pinela, José and Dias, Maria Inês and Calhelha, Ricardo C. and Stojković, Dejan and Soković, Marina and Tavares, Débora and Cánepa, Analía Laura and Ferreira, Isabel C. F. R. and Caleja, Cristina and Barros, Lillian",
year = "2021",
abstract = "The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSn (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy.",
publisher = "Basel: MDPI",
journal = "Applied Sciences",
title = "Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment",
number = "14",
volume = "11",
doi = "10.3390/app11146416",
pages = "6416"
}

Giordano, M., Pinela, J., Dias, M. I., Calhelha, R. C., Stojković, D., Soković, M., Tavares, D., Cánepa, A. L., Ferreira, I. C. F. R., Caleja, C.,& Barros, L.. (2021). Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. in Applied Sciences
Basel: MDPI., 11(14), 6416.
https://doi.org/10.3390/app11146416

Giordano M, Pinela J, Dias MI, Calhelha RC, Stojković D, Soković M, Tavares D, Cánepa AL, Ferreira ICFR, Caleja C, Barros L. Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment. in Applied Sciences. 2021;11(14):6416.
doi:10.3390/app11146416 .

Giordano, Miguel, Pinela, José, Dias, Maria Inês, Calhelha, Ricardo C., Stojković, Dejan, Soković, Marina, Tavares, Débora, Cánepa, Analía Laura, Ferreira, Isabel C. F. R., Caleja, Cristina, Barros, Lillian, "Ultrasound-assisted extraction of flavonoids from kiwi peel: Process optimization and bioactivity assessment" in Applied Sciences, 11, no. 14 (2021):6416,
https://doi.org/10.3390/app11146416 . .

TY  - JOUR
AU  - Alaya, Ikbel ben
AU  - Pereira, Eliana
AU  - Dias, Inês Dias
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Kostić, Marina
AU  - Prieto, Miguel A.
AU  - Essid, Faten
AU  - Caleja, Cristina
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4311
AB  - This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods
PB  - Basel: MDPI
T2  - Chemosensors
T1  - Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment
IS  - 6
VL  - 9
DO  - 10.3390/chemosensors9060141
SP  - 141
ER  - 

@article{
author = "Alaya, Ikbel ben and Pereira, Eliana and Dias, Inês Dias and Pinela, José and Calhelha, Ricardo C. and Soković, Marina and Kostić, Marina and Prieto, Miguel A. and Essid, Faten and Caleja, Cristina and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2021",
abstract = "This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods",
publisher = "Basel: MDPI",
journal = "Chemosensors",
title = "Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment",
number = "6",
volume = "9",
doi = "10.3390/chemosensors9060141",
pages = "141"
}

Alaya, I. b., Pereira, E., Dias, I. D., Pinela, J., Calhelha, R. C., Soković, M., Kostić, M., Prieto, M. A., Essid, F., Caleja, C., Ferreira, I. C.F.R.,& Barros, L.. (2021). Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment. in Chemosensors
Basel: MDPI., 9(6), 141.
https://doi.org/10.3390/chemosensors9060141

Alaya IB, Pereira E, Dias ID, Pinela J, Calhelha RC, Soković M, Kostić M, Prieto MA, Essid F, Caleja C, Ferreira IC, Barros L. Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment. in Chemosensors. 2021;9(6):141.
doi:10.3390/chemosensors9060141 .

Alaya, Ikbel ben, Pereira, Eliana, Dias, Inês Dias, Pinela, José, Calhelha, Ricardo C., Soković, Marina, Kostić, Marina, Prieto, Miguel A., Essid, Faten, Caleja, Cristina, Ferreira, Isabel C.F.R., Barros, Lillian, "Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment" in Chemosensors, 9, no. 6 (2021):141,
https://doi.org/10.3390/chemosensors9060141 . .

TY  - JOUR
AU  - Ueda, Jonata M.
AU  - Pedrosa, Mariana C.
AU  - Fernandes, Filipa A.
AU  - Rodrigues, Paula
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina A.
AU  - Carocho, Márcio
AU  - Ineu, Rafael P.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/3/676
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4211
AB  - In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.
PB  - MDPI AG
T2  - Foods
T1  - Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
IS  - 3
VL  - 10
DO  - 10.3390/foods10030676
SP  - 676
ER  - 

@article{
author = "Ueda, Jonata M. and Pedrosa, Mariana C. and Fernandes, Filipa A. and Rodrigues, Paula and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina A. and Carocho, Márcio and Ineu, Rafael P. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "In the present work, sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using factorial screening analysis, prior to applying response surface methodology (RSM). The obtained extracts were characterized in terms of phenolic compounds by high-performance liquid chromatography coupled to photodiode array detector and mass spectrometer HPLC-DAD-ESI/MS and bioactivities, namely the antioxidant, antimicrobial and cytotoxic potential. In addition, the most promising extracts were incorporated into yogurts, that were further screened for nutritional and physico-chemical properties and microbial load, over a shelf life of 14 days. According to the obtained results, the solvent percentage is the most relevant factor for obtaining rosmarinic acid-rich extract, followed by the extraction time and ultrasonic power. For the antioxidant and antimicrobial activity, sage showed the best result for both analysis and none of the two plant extracts were hepatotoxic. Finally, both extracts did not show changes in the physicochemical and nutritional characteristics of the yogurts and did not interfere with the growth of lactic acid bacteria, an important microorganism during yogurt fermentation. These results highlight the high potential of sage and basil as natural preservatives.",
publisher = "MDPI AG",
journal = "Foods",
title = "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts",
number = "3",
volume = "10",
doi = "10.3390/foods10030676",
pages = "676"
}

Ueda, J. M., Pedrosa, M. C., Fernandes, F. A., Rodrigues, P., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S. A., Carocho, M., Ineu, R. P., Ferreira, I. C. F. R.,& Barros, L.. (2021). Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods
MDPI AG., 10(3), 676.
https://doi.org/10.3390/foods10030676

Ueda JM, Pedrosa MC, Fernandes FA, Rodrigues P, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno SA, Carocho M, Ineu RP, Ferreira ICFR, Barros L. Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts. in Foods. 2021;10(3):676.
doi:10.3390/foods10030676 .

Ueda, Jonata M., Pedrosa, Mariana C., Fernandes, Filipa A., Rodrigues, Paula, Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina A., Carocho, Márcio, Ineu, Rafael P., Ferreira, Isabel C. F. R., Barros, Lillian, "Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts" in Foods, 10, no. 3 (2021):676,
https://doi.org/10.3390/foods10030676 . .

TY  - JOUR
AU  - Pires, Eleomar de O.
AU  - Pereira, Eliana
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Hassemer, Gustavo
AU  - Garcia, Carolina Castilho
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2021
UR  - https://www.mdpi.com/1420-3049/26/5/1347
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4210
AB  - The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.
PB  - MDPI
T2  - Molecules
T1  - Chemical Composition and Bioactive Characterisation of Impatiens walleriana
IS  - 5
VL  - 26
DO  - 10.3390/molecules26051347
SP  - 1347
ER  - 

@article{
author = "Pires, Eleomar de O. and Pereira, Eliana and Pereira, Carla and Dias, Maria Inês and Calhelha, Ricardo C. and Ćirić, Ana and Soković, Marina and Hassemer, Gustavo and Garcia, Carolina Castilho and Caleja, Cristina and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2021",
abstract = "The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.",
publisher = "MDPI",
journal = "Molecules",
title = "Chemical Composition and Bioactive Characterisation of Impatiens walleriana",
number = "5",
volume = "26",
doi = "10.3390/molecules26051347",
pages = "1347"
}

Pires, E. d. O., Pereira, E., Pereira, C., Dias, M. I., Calhelha, R. C., Ćirić, A., Soković, M., Hassemer, G., Garcia, C. C., Caleja, C., Barros, L.,& Ferreira, I. C. F. R.. (2021). Chemical Composition and Bioactive Characterisation of Impatiens walleriana. in Molecules
MDPI., 26(5), 1347.
https://doi.org/10.3390/molecules26051347

Pires EDO, Pereira E, Pereira C, Dias MI, Calhelha RC, Ćirić A, Soković M, Hassemer G, Garcia CC, Caleja C, Barros L, Ferreira ICFR. Chemical Composition and Bioactive Characterisation of Impatiens walleriana. in Molecules. 2021;26(5):1347.
doi:10.3390/molecules26051347 .

Pires, Eleomar de O., Pereira, Eliana, Pereira, Carla, Dias, Maria Inês, Calhelha, Ricardo C., Ćirić, Ana, Soković, Marina, Hassemer, Gustavo, Garcia, Carolina Castilho, Caleja, Cristina, Barros, Lillian, Ferreira, Isabel C. F. R., "Chemical Composition and Bioactive Characterisation of Impatiens walleriana" in Molecules, 26, no. 5 (2021):1347,
https://doi.org/10.3390/molecules26051347 . .

TY  - JOUR
AU  - Pedrosa, Mariana C.
AU  - Ueda, Jonata M.
AU  - Melgar, Bruno
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Calhelha, Ricardo C.
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Heleno, Sandrina
AU  - Silva, Aline Bruna da
AU  - Carocho, Márcio
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2304-8158/10/1/165
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4177
AB  - Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.
PB  - MDPI AG
T2  - Foods
T1  - Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts
IS  - 1
VL  - 10
DO  - 10.3390/foods10010165
SP  - 165
ER  - 

@article{
author = "Pedrosa, Mariana C. and Ueda, Jonata M. and Melgar, Bruno and Dias, Maria Inês and Pinela, José and Calhelha, Ricardo C. and Ivanov, Marija and Soković, Marina and Heleno, Sandrina and Silva, Aline Bruna da and Carocho, Márcio and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.",
publisher = "MDPI AG",
journal = "Foods",
title = "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts",
number = "1",
volume = "10",
doi = "10.3390/foods10010165",
pages = "165"
}

Pedrosa, M. C., Ueda, J. M., Melgar, B., Dias, M. I., Pinela, J., Calhelha, R. C., Ivanov, M., Soković, M., Heleno, S., Silva, A. B. d., Carocho, M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods
MDPI AG., 10(1), 165.
https://doi.org/10.3390/foods10010165

Pedrosa MC, Ueda JM, Melgar B, Dias MI, Pinela J, Calhelha RC, Ivanov M, Soković M, Heleno S, Silva ABD, Carocho M, Ferreira ICFR, Barros L. Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts. in Foods. 2021;10(1):165.
doi:10.3390/foods10010165 .

Pedrosa, Mariana C., Ueda, Jonata M., Melgar, Bruno, Dias, Maria Inês, Pinela, José, Calhelha, Ricardo C., Ivanov, Marija, Soković, Marina, Heleno, Sandrina, Silva, Aline Bruna da, Carocho, Márcio, Ferreira, Isabel C. F. R., Barros, Lillian, "Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts" in Foods, 10, no. 1 (2021):165,
https://doi.org/10.3390/foods10010165 . .

TY  - JOUR
AU  - Añibarro-Ortega, Mikel
AU  - Pinela, José
AU  - Ćirić, Ana
AU  - Lopes, Elsa
AU  - Molina, Adriana K.
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Ferreira, Olga
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://www.mdpi.com/2079-7737/10/10/951
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4488
AB  - Aloesin is an aromatic chromone with increasing applications in the cosmetic and health food industries. To optimize its extraction from the Aloe vera leaf rind, the independent variables time (10–210 min), temperature (25–95 °C) and organic solvent composition (0–100%, w/w) were combined in a central composite design coupled with response surface methodology. The solvents consisted of binary mixtures of water with ethanol, propylene glycol, or glycerol. The aloesin levels quantified in each extract were used as response for optimization. The theoretical models were fitted to the experimental data, statistically validated, and used to obtain the optimal extraction conditions. Then, a dose–response analysis of the solid/liquid ratio (S/L) was performed under the optimal conditions determined for each alcohol–water system and revealed that a linear improvement in extraction efficiency can be achieved by increasing the S/L ratio by up to 40 g/L. This analysis also allowed to experimentally validate the predictive models. Furthermore, the aloesin-rich extracts revealed antioxidant activity through thiobarbituric acid reactive substances (TBARS) formation inhibition, antimicrobial effects against bacterial and fungal strains, and no toxicity for PLP2 cells. Overall, this study provided optimal extraction conditions for the recovery of aloesin from Aloe vera rind through an eco-friendly extraction process and highlighted its bioactive potential.
PB  - Basel: MDPI
T2  - Biology
T1  - Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment
IS  - 10
VL  - 10
DO  - 10.3390/biology10100951
SP  - 951
ER  - 

@article{
author = "Añibarro-Ortega, Mikel and Pinela, José and Ćirić, Ana and Lopes, Elsa and Molina, Adriana K. and Calhelha, Ricardo C. and Soković, Marina and Ferreira, Olga and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Aloesin is an aromatic chromone with increasing applications in the cosmetic and health food industries. To optimize its extraction from the Aloe vera leaf rind, the independent variables time (10–210 min), temperature (25–95 °C) and organic solvent composition (0–100%, w/w) were combined in a central composite design coupled with response surface methodology. The solvents consisted of binary mixtures of water with ethanol, propylene glycol, or glycerol. The aloesin levels quantified in each extract were used as response for optimization. The theoretical models were fitted to the experimental data, statistically validated, and used to obtain the optimal extraction conditions. Then, a dose–response analysis of the solid/liquid ratio (S/L) was performed under the optimal conditions determined for each alcohol–water system and revealed that a linear improvement in extraction efficiency can be achieved by increasing the S/L ratio by up to 40 g/L. This analysis also allowed to experimentally validate the predictive models. Furthermore, the aloesin-rich extracts revealed antioxidant activity through thiobarbituric acid reactive substances (TBARS) formation inhibition, antimicrobial effects against bacterial and fungal strains, and no toxicity for PLP2 cells. Overall, this study provided optimal extraction conditions for the recovery of aloesin from Aloe vera rind through an eco-friendly extraction process and highlighted its bioactive potential.",
publisher = "Basel: MDPI",
journal = "Biology",
title = "Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment",
number = "10",
volume = "10",
doi = "10.3390/biology10100951",
pages = "951"
}

Añibarro-Ortega, M., Pinela, J., Ćirić, A., Lopes, E., Molina, A. K., Calhelha, R. C., Soković, M., Ferreira, O., Ferreira, I. C. F. R.,& Barros, L.. (2021). Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment. in Biology
Basel: MDPI., 10(10), 951.
https://doi.org/10.3390/biology10100951

Añibarro-Ortega M, Pinela J, Ćirić A, Lopes E, Molina AK, Calhelha RC, Soković M, Ferreira O, Ferreira ICFR, Barros L. Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment. in Biology. 2021;10(10):951.
doi:10.3390/biology10100951 .

Añibarro-Ortega, Mikel, Pinela, José, Ćirić, Ana, Lopes, Elsa, Molina, Adriana K., Calhelha, Ricardo C., Soković, Marina, Ferreira, Olga, Ferreira, Isabel C. F. R., Barros, Lillian, "Extraction of Aloesin from Aloe vera Rind Using Alternative Green Solvents: Process Optimization and Biological Activity Assessment" in Biology, 10, no. 10 (2021):951,
https://doi.org/10.3390/biology10100951 . .

TY  - CONF
AU  - Molina, Adriana K.
AU  - Vega, Erika N.
AU  - Pereira, Karla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodriges, Paula
AU  - Calhelha, Ricardo C.
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barreira, Joao C.M.
AU  - Ferreira, Isabel C.F.R.
AU  - Barros, Lillian
PY  - 2021
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/4930
AB  - Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits are widely known for their nutritional
and bioactive properties. Their richness in anthocyanins, which are the main responsible compounds for
the reported beneficial properties, justify their exploitation not only as functional foods but also as sources
of natural colorants, in alternative to some artificial compounds with reported adverse effects to human
health [1,2]. In this context, the fruits were characterized in terms of anthocyanin and non-anthocyanin
compounds, by HPLC-DAD/ESI-MS, and two solid colouring formulations were prepared through the
spray-drying technique with maltodextrin and mixtures of Arabic gum and maltodextrin in different
proportions, according to the characteristics of each fruit juice and the efficiency of the process. The
stability of the prepared colorants was assessed over three months of storage at room and refrigerated
temperature. For that purpose, the microbial load, the cytotoxicity, and the bioactive properties
(antioxidant and antimicrobial) were evaluated, along with their anthocyanin concentration and colouring
capacity.
Different phenolic compounds were detected in the three fruits, among which, some anthocyanins as
cyanidin-3- O -glucoside and cyanidin- O -hexose, as the most abundant ones. All the formulations revealed
great colouring, antioxidant, and antimicrobial properties, with a slight variation of anthocyanin
concentration along the three months of storage at room and refrigerated temperature, which validate their
application for colouring purposes. None of these formulations revealed cytotoxic properties, being, then,
considered safe for food application. Through the present study, it was possible to obtain stable
anthocyanin based colorants with potential application in several industrial fields.
PB  - Bragança: Instituto Politécnico de Bragança
C3  - 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
T1  - Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits
SP  - 171
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4930
ER  - 

@conference{
author = "Molina, Adriana K. and Vega, Erika N. and Pereira, Karla and Dias, Maria Inês and Heleno, Sandrina A. and Rodriges, Paula and Calhelha, Ricardo C. and Kostić, Marina and Soković, Marina and Barreira, Joao C.M. and Ferreira, Isabel C.F.R. and Barros, Lillian",
year = "2021",
abstract = "Lonicera caerulea L., Morus nigra L., and Rubus fruticosus L. fruits are widely known for their nutritional
and bioactive properties. Their richness in anthocyanins, which are the main responsible compounds for
the reported beneficial properties, justify their exploitation not only as functional foods but also as sources
of natural colorants, in alternative to some artificial compounds with reported adverse effects to human
health [1,2]. In this context, the fruits were characterized in terms of anthocyanin and non-anthocyanin
compounds, by HPLC-DAD/ESI-MS, and two solid colouring formulations were prepared through the
spray-drying technique with maltodextrin and mixtures of Arabic gum and maltodextrin in different
proportions, according to the characteristics of each fruit juice and the efficiency of the process. The
stability of the prepared colorants was assessed over three months of storage at room and refrigerated
temperature. For that purpose, the microbial load, the cytotoxicity, and the bioactive properties
(antioxidant and antimicrobial) were evaluated, along with their anthocyanin concentration and colouring
capacity.
Different phenolic compounds were detected in the three fruits, among which, some anthocyanins as
cyanidin-3- O -glucoside and cyanidin- O -hexose, as the most abundant ones. All the formulations revealed
great colouring, antioxidant, and antimicrobial properties, with a slight variation of anthocyanin
concentration along the three months of storage at room and refrigerated temperature, which validate their
application for colouring purposes. None of these formulations revealed cytotoxic properties, being, then,
considered safe for food application. Through the present study, it was possible to obtain stable
anthocyanin based colorants with potential application in several industrial fields.",
publisher = "Bragança: Instituto Politécnico de Bragança",
journal = "1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online",
title = "Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits",
pages = "171",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4930"
}

Molina, A. K., Vega, E. N., Pereira, K., Dias, M. I., Heleno, S. A., Rodriges, P., Calhelha, R. C., Kostić, M., Soković, M., Barreira, J. C.M., Ferreira, I. C.F.R.,& Barros, L.. (2021). Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online
Bragança: Instituto Politécnico de Bragança., 171.
https://hdl.handle.net/21.15107/rcub_ibiss_4930

Molina AK, Vega EN, Pereira K, Dias MI, Heleno SA, Rodriges P, Calhelha RC, Kostić M, Soković M, Barreira JC, Ferreira IC, Barros L. Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits. in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online. 2021;:171.
https://hdl.handle.net/21.15107/rcub_ibiss_4930 .

Molina, Adriana K., Vega, Erika N., Pereira, Karla, Dias, Maria Inês, Heleno, Sandrina A., Rodriges, Paula, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Barreira, Joao C.M., Ferreira, Isabel C.F.R., Barros, Lillian, "Bioactive food colourants from Lonicera caerulea L., Morus nigra L., and Rubus fruticosus fruits" in 1st Congress of  Natural products application: Health, Cosmetic and Food: Book of Abstracts; 2021 Feb 4-5; Online (2021):171,
https://hdl.handle.net/21.15107/rcub_ibiss_4930 .

TY  - JOUR
AU  - Finimundy, Tiane C.
AU  - Karkanis, Anestis
AU  - Fernandes, Ângela
AU  - Petropoulos, Spyridon A.
AU  - Calhelha, Ricardo
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Rosa, Eduardo
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2020
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32470801
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3694
AB  - In this study, the chemical characterization and bioactive properties of S. minor cultivated under different fertilization rates (control, half rate and full rate) were evaluated. Twenty-two phenolic compounds were identified, including five phenolic acids, seven flavonoids and ten tannins. Hydrolysable tannins were prevalent, namely Sanguiin H-10, especially in leaves without fertilization (control). Roots of full-rate fertilizer (660 Kg/ha) presented the highest flavonoid content, mainly catechin and its isomers, whereas half-rate fertilizer (330 Kg/ha), presented the highest content of total phenolic compounds, due to the higher amount of ellagitannins (lambertianin C: 84 ± 1 mg/g of dry extract). Antimicrobial activities were also promising, especially against Salmonella typhimurium (MBC = 0.44 mg/mL). Moreover, root samples revealed activity against all tested cell lines regardless of fertilization rate, whereas leaves were effective only against HeLa cell line. In conclusion, S. minor could be a source of natural bioactive compounds, while fertilization could increase phenolic compounds content.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes.
VL  - 327
DO  - 10.1016/j.foodchem.2020.127043
SP  - 127043
ER  - 

@article{
author = "Finimundy, Tiane C. and Karkanis, Anestis and Fernandes, Ângela and Petropoulos, Spyridon A. and Calhelha, Ricardo and Petrović, Jovana and Soković, Marina and Rosa, Eduardo and Barros, Lillian and Ferreira, Isabel C F R",
year = "2020",
abstract = "In this study, the chemical characterization and bioactive properties of S. minor cultivated under different fertilization rates (control, half rate and full rate) were evaluated. Twenty-two phenolic compounds were identified, including five phenolic acids, seven flavonoids and ten tannins. Hydrolysable tannins were prevalent, namely Sanguiin H-10, especially in leaves without fertilization (control). Roots of full-rate fertilizer (660 Kg/ha) presented the highest flavonoid content, mainly catechin and its isomers, whereas half-rate fertilizer (330 Kg/ha), presented the highest content of total phenolic compounds, due to the higher amount of ellagitannins (lambertianin C: 84 ± 1 mg/g of dry extract). Antimicrobial activities were also promising, especially against Salmonella typhimurium (MBC = 0.44 mg/mL). Moreover, root samples revealed activity against all tested cell lines regardless of fertilization rate, whereas leaves were effective only against HeLa cell line. In conclusion, S. minor could be a source of natural bioactive compounds, while fertilization could increase phenolic compounds content.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes.",
volume = "327",
doi = "10.1016/j.foodchem.2020.127043",
pages = "127043"
}

Finimundy, T. C., Karkanis, A., Fernandes, Â., Petropoulos, S. A., Calhelha, R., Petrović, J., Soković, M., Rosa, E., Barros, L.,& Ferreira, I. C. F. R.. (2020). Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes.. in Food Chemistry
Elsevier Ltd., 327, 127043.
https://doi.org/10.1016/j.foodchem.2020.127043

Finimundy TC, Karkanis A, Fernandes Â, Petropoulos SA, Calhelha R, Petrović J, Soković M, Rosa E, Barros L, Ferreira ICFR. Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes.. in Food Chemistry. 2020;327:127043.
doi:10.1016/j.foodchem.2020.127043 .

Finimundy, Tiane C., Karkanis, Anestis, Fernandes, Ângela, Petropoulos, Spyridon A., Calhelha, Ricardo, Petrović, Jovana, Soković, Marina, Rosa, Eduardo, Barros, Lillian, Ferreira, Isabel C F R, "Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes." in Food Chemistry, 327 (2020):127043,
https://doi.org/10.1016/j.foodchem.2020.127043 . .

TY  - JOUR
AU  - Sampaio, Shirley L.
AU  - Fernandes, Ângela
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2020
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3671
AB  - Quinoa is a very interesting food due to its nutritional and chemical composition, as well as its bioactive properties, such as antioxidant and antimicrobial activity. Chenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety showed high carbohydrate and protein contents and a low-fat level, composed of 86% of unsaturated fatty acids, 60% of which are polyunsaturated fatty acids. Four organic acids were detected, with quinic acid as the most abundant, while α- and γ-tocopherols were the vitamin E isoforms found. Quercetin and kaempferol glycosides were the main phenolic compounds in the quinoa extract, which also revealed relevant antioxidant and antimicrobial activities, with no toxic effect. These results support the potential of BRS Piabiru quinoa as a nutritious food crop and a source of bioactive compounds.
PB  - Royal Society of Chemistry (RSC)
T2  - Food & Function
T1  - Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru
IS  - 4
VL  - 11
DO  - 10.1039/d0fo00055h
SP  - 2969
EP  - 2977
ER  - 

@article{
author = "Sampaio, Shirley L. and Fernandes, Ângela and Pereira, Carla and Calhelha, Ricardo C. and Soković, Marina and Santos-Buelga, Celestino and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2020",
abstract = "Quinoa is a very interesting food due to its nutritional and chemical composition, as well as its bioactive properties, such as antioxidant and antimicrobial activity. Chenopodium quinoa Willd. is an ancient food crop that has provided nutrition to Andean populations for thousands of years. BRS Piabiru is a quinoa genotype developed and adapted to tropical climate by the Brazilian Agricultural Research Corporation. In this work, BRS Piabiru quinoa was evaluated concerning its nutritional, physicochemical and phenolic composition and also its bioactive properties. This variety showed high carbohydrate and protein contents and a low-fat level, composed of 86% of unsaturated fatty acids, 60% of which are polyunsaturated fatty acids. Four organic acids were detected, with quinic acid as the most abundant, while α- and γ-tocopherols were the vitamin E isoforms found. Quercetin and kaempferol glycosides were the main phenolic compounds in the quinoa extract, which also revealed relevant antioxidant and antimicrobial activities, with no toxic effect. These results support the potential of BRS Piabiru quinoa as a nutritious food crop and a source of bioactive compounds.",
publisher = "Royal Society of Chemistry (RSC)",
journal = "Food & Function",
title = "Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru",
number = "4",
volume = "11",
doi = "10.1039/d0fo00055h",
pages = "2969-2977"
}

Sampaio, S. L., Fernandes, Â., Pereira, C., Calhelha, R. C., Soković, M., Santos-Buelga, C., Barros, L.,& Ferreira, I. C. F. R.. (2020). Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru. in Food & Function
Royal Society of Chemistry (RSC)., 11(4), 2969-2977.
https://doi.org/10.1039/d0fo00055h

Sampaio SL, Fernandes Â, Pereira C, Calhelha RC, Soković M, Santos-Buelga C, Barros L, Ferreira ICFR. Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru. in Food & Function. 2020;11(4):2969-2977.
doi:10.1039/d0fo00055h .

Sampaio, Shirley L., Fernandes, Ângela, Pereira, Carla, Calhelha, Ricardo C., Soković, Marina, Santos-Buelga, Celestino, Barros, Lillian, Ferreira, Isabel C. F. R., "Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru" in Food & Function, 11, no. 4 (2020):2969-2977,
https://doi.org/10.1039/d0fo00055h . .

TY  - JOUR
AU  - Fernandes, Filipa
AU  - Pereira, Eliana
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00578A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3386
AB  - Ocimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6'-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.
T2  - Food & Function
T1  - Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.
IS  - 6
VL  - 10
DO  - 10.1039/c9fo00578a
SP  - 3161
EP  - 3171
ER  - 

@article{
author = "Fernandes, Filipa and Pereira, Eliana and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Ocimum basilicum var. purpurascens (red rubin basil) is a basil variety rich in anthocyanin compounds, commonly used in the food industry as an aromatic plant. In this study, the nutritional and chemical compositions of red rubin basil leaves were analysed, as well as, the antimicrobial activity and hepatotoxicity of their hydroethanolic extract. Carbohydrates were the main macronutrients present, with glucose being the major free sugar. Quinic acid was the most abundant organic acid, while γ-tocopherol was the highest tocopherol isoform found. α-Linolenic acid was the major fatty acid of the twenty identified compounds. Regarding polyphenols, twenty-six molecules were identified (thirteen non-anthocyanin and thirteen anthocyanin compounds), with rosmarinic acid being the main non-anthocyanin molecule and cyanidin-3-(6,6'-di-p-coumaroyl)-sophoroside-5-glcucoside the most abundant anthocyanin. These compounds could be related to the antimicrobial activity observed in this study. Thus, this variety could be considered a good source of value added molecules for the food industry.",
journal = "Food & Function",
title = "Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.",
number = "6",
volume = "10",
doi = "10.1039/c9fo00578a",
pages = "3161-3171"
}

Fernandes, F., Pereira, E., Ćirić, A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C. F. R.. (2019). Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.. in Food & Function, 10(6), 3161-3171.
https://doi.org/10.1039/c9fo00578a

Fernandes F, Pereira E, Ćirić A, Soković M, Calhelha RC, Barros L, Ferreira ICFR. Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry.. in Food & Function. 2019;10(6):3161-3171.
doi:10.1039/c9fo00578a .

Fernandes, Filipa, Pereira, Eliana, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C. F. R., "Ocimum basilicum var. purpurascens leaves (red rubin basil): a source of bioactive compounds and natural pigments for the food industry." in Food & Function, 10, no. 6 (2019):3161-3171,
https://doi.org/10.1039/c9fo00578a . .

TY  - JOUR
AU  - Castanho, Ana
AU  - Lageiro, Manuela
AU  - Calhelha, Ricardo C.
AU  - Ferreira, Isabel C. F. R.
AU  - Soković, Marina
AU  - Cunha, Luís M.
AU  - Brites, Carla
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C8FO02596G
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3367
AB  - The rice industry is one of the most significant food industries since rice is a widely consumed cereal in the world. As a result of this substantial production, the rice industry has a significant amount of side streams, including bran, representing millions of tons of raw materials mainly designated to animal feed. Rice bran is a rich source of γ-oryzanol, a bioactive compound with substantial health benefits. In this perspective, different bran rice samples from distinct germplasm origins (Philippines, Italy and Portugal) were studied for their γ-oryzanol content by HPLC-PDA, cytotoxicity in four human tumour cell lines, hepatotoxicity in a normal cell line and for their antimicrobial effects on different bacterial and fungal strains. The Ballatinao sample presented the strongest activity against all the tumour cell lines, and was also the sample showing the highest amount of γ-oryzanol, suggesting its contribution to the exhibited cytotoxic properties. Regarding the antimicrobial activity, the tested samples were able to inhibit the majority of bacterial and fungal strains, with the Portuguese Ceres sample being the one presenting the highest bacterial inhibition and the Maluit and Dinorado samples, the highest fungal inhibition. Overall, the results show that rice bran extracts may be considered as potential candidates for antimicrobial agents when incorporated into food matrices.
T2  - Food and Function
T2  - Food and Function
T1  - Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties.
IS  - 5
VL  - 10
DO  - 10.1039/c8fo02596g
SP  - 2382
EP  - 2389
ER  - 

@article{
author = "Castanho, Ana and Lageiro, Manuela and Calhelha, Ricardo C. and Ferreira, Isabel C. F. R. and Soković, Marina and Cunha, Luís M. and Brites, Carla",
year = "2019",
abstract = "The rice industry is one of the most significant food industries since rice is a widely consumed cereal in the world. As a result of this substantial production, the rice industry has a significant amount of side streams, including bran, representing millions of tons of raw materials mainly designated to animal feed. Rice bran is a rich source of γ-oryzanol, a bioactive compound with substantial health benefits. In this perspective, different bran rice samples from distinct germplasm origins (Philippines, Italy and Portugal) were studied for their γ-oryzanol content by HPLC-PDA, cytotoxicity in four human tumour cell lines, hepatotoxicity in a normal cell line and for their antimicrobial effects on different bacterial and fungal strains. The Ballatinao sample presented the strongest activity against all the tumour cell lines, and was also the sample showing the highest amount of γ-oryzanol, suggesting its contribution to the exhibited cytotoxic properties. Regarding the antimicrobial activity, the tested samples were able to inhibit the majority of bacterial and fungal strains, with the Portuguese Ceres sample being the one presenting the highest bacterial inhibition and the Maluit and Dinorado samples, the highest fungal inhibition. Overall, the results show that rice bran extracts may be considered as potential candidates for antimicrobial agents when incorporated into food matrices.",
journal = "Food and Function, Food and Function",
title = "Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties.",
number = "5",
volume = "10",
doi = "10.1039/c8fo02596g",
pages = "2382-2389"
}

Castanho, A., Lageiro, M., Calhelha, R. C., Ferreira, I. C. F. R., Soković, M., Cunha, L. M.,& Brites, C.. (2019). Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties.. in Food and Function, 10(5), 2382-2389.
https://doi.org/10.1039/c8fo02596g

Castanho A, Lageiro M, Calhelha RC, Ferreira ICFR, Soković M, Cunha LM, Brites C. Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties.. in Food and Function. 2019;10(5):2382-2389.
doi:10.1039/c8fo02596g .

Castanho, Ana, Lageiro, Manuela, Calhelha, Ricardo C., Ferreira, Isabel C. F. R., Soković, Marina, Cunha, Luís M., Brites, Carla, "Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties." in Food and Function, 10, no. 5 (2019):2382-2389,
https://doi.org/10.1039/c8fo02596g . .

TY  - JOUR
AU  - Jabeur, Inès
AU  - Pereira, Eliana
AU  - Caleja, Cristina
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Catarino, Luís
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO00287A
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3340
AB  - Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.
T2  - Food & Function
T1  - Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).
IS  - 4
VL  - 10
DO  - 10.1039/c9fo00287a
SP  - 2234
EP  - 2243
ER  - 

@article{
author = "Jabeur, Inès and Pereira, Eliana and Caleja, Cristina and Calhelha, Ricardo C. and Soković, Marina and Catarino, Luís and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and α-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.",
journal = "Food & Function",
title = "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).",
number = "4",
volume = "10",
doi = "10.1039/c9fo00287a",
pages = "2234-2243"
}

Jabeur, I., Pereira, E., Caleja, C., Calhelha, R. C., Soković, M., Catarino, L., Barros, L.,& Ferreira, I. C. F. R.. (2019). Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function, 10(4), 2234-2243.
https://doi.org/10.1039/c9fo00287a

Jabeur I, Pereira E, Caleja C, Calhelha RC, Soković M, Catarino L, Barros L, Ferreira ICFR. Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).. in Food & Function. 2019;10(4):2234-2243.
doi:10.1039/c9fo00287a .

Jabeur, Inès, Pereira, Eliana, Caleja, Cristina, Calhelha, Ricardo C., Soković, Marina, Catarino, Luís, Barros, Lillian, Ferreira, Isabel C. F. R., "Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa)." in Food & Function, 10, no. 4 (2019):2234-2243,
https://doi.org/10.1039/c9fo00287a . .

TY  - JOUR
AU  - Alonso-Esteban, José Ignacio
AU  - Pinela, José
AU  - Barros, Lillian
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Torija-Isasa, Esperanza
AU  - de Cortes Sánchez-Mata, María
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0926669019302420?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3335
AB  - Hop (Humulus lupulus L.) is a perennial climbing plant cultivated for commercial use, mainly in brewing industry, since the female inflorescences (cones) contain lupulin glands that confer the characteristic bitterness, aroma and flavour to beer. However, the bioactive potential of the seeds found in these cones remains unexplored. In this study, the phenolic composition of hop seeds was analysed by LC-DAD-ESI/MSn and its antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable substrates, human tumour and non-tumour cell lines, and different bacteria and fungi, respectively. (+)-Catechin and (-)-epicatechin were identified in the seeds, totalizing 17.6 ± 0.7 mg/g extract. The seed extract showed antioxidant activity mainly through the formation inhibition of thiobarbituric acid reactive substances (TBARS), and had cytotoxic effects against MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung cancer), HeLa (cervical carcinoma), and HepG2 (hepatocellular carcinoma) tumour cells, but no toxicity towards the normal PLP2 cell line was observed. The extract showed remarkable antimicrobial properties, being better than the positive controls against almost all tested bacteria and fungi of the genus Penicillium. These results highlight the potential of hop seeds as a source of functional ingredients with applications in the food and pharmaceutical sectors.
T2  - Industrial Crops and Products
T1  - Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds
VL  - 134
DO  - 10.1016/J.INDCROP.2019.04.001
SP  - 154
EP  - 159
ER  - 

@article{
author = "Alonso-Esteban, José Ignacio and Pinela, José and Barros, Lillian and Ćirić, Ana and Soković, Marina and Calhelha, Ricardo C. and Torija-Isasa, Esperanza and de Cortes Sánchez-Mata, María and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "Hop (Humulus lupulus L.) is a perennial climbing plant cultivated for commercial use, mainly in brewing industry, since the female inflorescences (cones) contain lupulin glands that confer the characteristic bitterness, aroma and flavour to beer. However, the bioactive potential of the seeds found in these cones remains unexplored. In this study, the phenolic composition of hop seeds was analysed by LC-DAD-ESI/MSn and its antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable substrates, human tumour and non-tumour cell lines, and different bacteria and fungi, respectively. (+)-Catechin and (-)-epicatechin were identified in the seeds, totalizing 17.6 ± 0.7 mg/g extract. The seed extract showed antioxidant activity mainly through the formation inhibition of thiobarbituric acid reactive substances (TBARS), and had cytotoxic effects against MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung cancer), HeLa (cervical carcinoma), and HepG2 (hepatocellular carcinoma) tumour cells, but no toxicity towards the normal PLP2 cell line was observed. The extract showed remarkable antimicrobial properties, being better than the positive controls against almost all tested bacteria and fungi of the genus Penicillium. These results highlight the potential of hop seeds as a source of functional ingredients with applications in the food and pharmaceutical sectors.",
journal = "Industrial Crops and Products",
title = "Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds",
volume = "134",
doi = "10.1016/J.INDCROP.2019.04.001",
pages = "154-159"
}

Alonso-Esteban, J. I., Pinela, J., Barros, L., Ćirić, A., Soković, M., Calhelha, R. C., Torija-Isasa, E., de Cortes Sánchez-Mata, M.,& Ferreira, I. C.F.R.. (2019). Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds. in Industrial Crops and Products, 134, 154-159.
https://doi.org/10.1016/J.INDCROP.2019.04.001

Alonso-Esteban JI, Pinela J, Barros L, Ćirić A, Soković M, Calhelha RC, Torija-Isasa E, de Cortes Sánchez-Mata M, Ferreira IC. Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds. in Industrial Crops and Products. 2019;134:154-159.
doi:10.1016/J.INDCROP.2019.04.001 .

Alonso-Esteban, José Ignacio, Pinela, José, Barros, Lillian, Ćirić, Ana, Soković, Marina, Calhelha, Ricardo C., Torija-Isasa, Esperanza, de Cortes Sánchez-Mata, María, Ferreira, Isabel C.F.R., "Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds" in Industrial Crops and Products, 134 (2019):154-159,
https://doi.org/10.1016/J.INDCROP.2019.04.001 . .

TY  - JOUR
AU  - Fernandes, Filipa
AU  - Pereira, Eliana
AU  - Prieto, Miguel
AU  - Calhelha, Ricardo
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Simal-Gandara, Jesus
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://www.mdpi.com/1420-3049/24/4/686
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3277
AB  - Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.
T2  - Molecules
T1  - Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens
IS  - 4
VL  - 24
DO  - 10.3390/molecules24040686
SP  - 686
ER  - 

@article{
author = "Fernandes, Filipa and Pereira, Eliana and Prieto, Miguel and Calhelha, Ricardo and Ćirić, Ana and Soković, Marina and Simal-Gandara, Jesus and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Heat-Assisted Extraction (HAE) was used for the optimized production of an extract rich in anthocyanin compounds from Ocimum basilicum var. purpurascens leaves. The optimization was performed using the response surface methodology employing a central composite experimental design with five-levels for each of the assessed variables. The independent variables studied were the extraction time (t, 20–120 min), temperature (T, 25–85 °C), and solvent (S, 0–100% of ethanol, v/v). Anthocyanin compounds were analysed by HPLC-DAD-ESI/MS and the extraction yields were used as response variables. Theoretical models were developed for the obtained experimental data, then the models were validated by a selected number of statistical tests, and finally, those models were used in the prediction and optimization steps. The optimal HAE conditions for the extraction of anthocyanin compounds were: t = 65.37 ± 3.62 min, T = 85.00 ± 1.17 °C and S = 62.50 ± 4.24%, and originated 114.74 ± 0.58 TA mg/g of extract. This study highlighted the red rubin basil leaves as a promising natural matrix to extract pigmented compounds, using green solvents and reduced extraction times. The extract rich in anthocyanins also showed antimicrobial and anti-proliferative properties against four human tumor cell lines, without any toxicity on a primary porcine liver cell line.",
journal = "Molecules",
title = "Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens",
number = "4",
volume = "24",
doi = "10.3390/molecules24040686",
pages = "686"
}

Fernandes, F., Pereira, E., Prieto, M., Calhelha, R., Ćirić, A., Soković, M., Simal-Gandara, J., Barros, L.,& Ferreira, I. C. F. R.. (2019). Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. in Molecules, 24(4), 686.
https://doi.org/10.3390/molecules24040686

Fernandes F, Pereira E, Prieto M, Calhelha R, Ćirić A, Soković M, Simal-Gandara J, Barros L, Ferreira ICFR. Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens. in Molecules. 2019;24(4):686.
doi:10.3390/molecules24040686 .

Fernandes, Filipa, Pereira, Eliana, Prieto, Miguel, Calhelha, Ricardo, Ćirić, Ana, Soković, Marina, Simal-Gandara, Jesus, Barros, Lillian, Ferreira, Isabel C. F. R., "Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens" in Molecules, 24, no. 4 (2019):686,
https://doi.org/10.3390/molecules24040686 . .

TY  - JOUR
AU  - Chahdoura, Hassiba
AU  - Barreira, João C.M.
AU  - Barros, Lillian
AU  - Dias, Maria Inês
AU  - Calhelha, Ricardo C.
AU  - Flamini, Guido
AU  - Soković, Marina
AU  - Achour, Lotfi
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0023643819300787?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3268
AB  - Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and ethyl acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (respectively), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.
T2  - LWT
T1  - Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
VL  - 105
DO  - 10.1016/J.LWT.2019.01.067
SP  - 57
EP  - 65
ER  - 

@article{
author = "Chahdoura, Hassiba and Barreira, João C.M. and Barros, Lillian and Dias, Maria Inês and Calhelha, Ricardo C. and Flamini, Guido and Soković, Marina and Achour, Lotfi and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "Opuntia genus includes several species able to grow in arid regions and known for producing delicate fruits, which are far from being thoroughly characterized. Herein, fruits from O. macrorhiza and O. microdasys were divided in skins and pulps (without including seeds) and studied for chemical composition, individual phytochemicals and bioactivity. The major volatiles were camphor and ethyl acetate, while citric acid was the main organic acid. The fatty acids detected in highest percentages were linoleic acid (skins) and lauric acid (pulps); α-tocopherol was the major isoform of vitamin E. Quercetin-3-O-rutinoside and quercetin-O-(deoxyhexoside-rutinoside) were the main phenolics in fruit skins of O. macrorhiza and O. microdasys (respectively), similarly to piscidic acid in O. macrorhiza pulp (O. microdasys pulp showed no quantifiable compounds). Betanin and isobetanin were the major betalains. All samples were antioxidant (particularly O. macrorhiza), but antimicrobial activity was only detected in skins. Cytotoxicity was low in all cases. Overall, these fruits proved to be potential new ingredients for food or pharmaceutical related applications, adding value to these natural species able to grow in arid environments.",
journal = "LWT",
title = "Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits",
volume = "105",
doi = "10.1016/J.LWT.2019.01.067",
pages = "57-65"
}

Chahdoura, H., Barreira, J. C.M., Barros, L., Dias, M. I., Calhelha, R. C., Flamini, G., Soković, M., Achour, L.,& Ferreira, I. C.F.R.. (2019). Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits. in LWT, 105, 57-65.
https://doi.org/10.1016/J.LWT.2019.01.067

Chahdoura H, Barreira JC, Barros L, Dias MI, Calhelha RC, Flamini G, Soković M, Achour L, Ferreira IC. Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits. in LWT. 2019;105:57-65.
doi:10.1016/J.LWT.2019.01.067 .

Chahdoura, Hassiba, Barreira, João C.M., Barros, Lillian, Dias, Maria Inês, Calhelha, Ricardo C., Flamini, Guido, Soković, Marina, Achour, Lotfi, Ferreira, Isabel C.F.R., "Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits" in LWT, 105 (2019):57-65,
https://doi.org/10.1016/J.LWT.2019.01.067 . .

TY  - JOUR
AU  - López, Cecilia Jiménez
AU  - Caleja, Cristina
AU  - Prieto, M.A.
AU  - Soković, Marina
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2019
UR  - https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3218
AB  - An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.
T2  - Food Chemistry
T1  - Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
VL  - 275
DO  - 10.1016/J.FOODCHEM.2018.09.099
SP  - 426
EP  - 438
ER  - 

@article{
author = "López, Cecilia Jiménez and Caleja, Cristina and Prieto, M.A. and Soković, Marina and Calhelha, Ricardo C. and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2019",
abstract = "An extract from Arbutus unedo fruits, rich in anthocyanins, was studied as a natural colorant with bioactive properties (antioxidant, antimicrobial and cytotoxic). The aqueous stability of the extract was monitored using the anthocyanins’ content as response (determined by HPLC-DAD) in function of time, temperature and pH. Aided by mechanistic/phenomenological models, the conditions that favours the stabilization of the extract were provided, highlighting the suitability of the colorant for pastry/bakery products. As a case study, the extract was incorporated into wafers and the changes on the nutritional profile, free sugars, fatty acids and antioxidant properties were monitored during 6 days of storage. The results provide information for: i) potential application of the rich extract in anthocyanins for producing a natural colorant with bioactive properties; and ii) shelf-life predictions. The extract incorporation did not cause changes in the nutritional components of wafers but added colorant and antioxidant properties.",
journal = "Food Chemistry",
title = "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes",
volume = "275",
doi = "10.1016/J.FOODCHEM.2018.09.099",
pages = "426-438"
}

López, C. J., Caleja, C., Prieto, M.A., Soković, M., Calhelha, R. C., Barros, L.,& Ferreira, I. C.F.R.. (2019). Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry, 275, 426-438.
https://doi.org/10.1016/J.FOODCHEM.2018.09.099

López CJ, Caleja C, Prieto M, Soković M, Calhelha RC, Barros L, Ferreira IC. Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes. in Food Chemistry. 2019;275:426-438.
doi:10.1016/J.FOODCHEM.2018.09.099 .

López, Cecilia Jiménez, Caleja, Cristina, Prieto, M.A., Soković, Marina, Calhelha, Ricardo C., Barros, Lillian, Ferreira, Isabel C.F.R., "Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes" in Food Chemistry, 275 (2019):426-438,
https://doi.org/10.1016/J.FOODCHEM.2018.09.099 . .

TY  - JOUR
AU  - Rashed, Khaled N.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Calhelha, Ricardo C.
AU  - Ferreira, Isabel C.F.R.
AU  - Soković, Marina
PY  - 2018
UR  - http://jjbs.hu.edu.jo/files/v11n3/Paper Number 6.pdf
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3115
AB  - This study was carried out to evaluate the antibacterial, antifungal and cytotoxic effects of chloroform, ethyl acetate and aqueous fractions obtained from a methanol 80 % extract of Cestrum nocturnum L. (family Solanaceae) aerial parts, and to investigate the bioactive constituents present in these fractions. The results showed that the chloroform fraction had the highest antibacterial effect and cytotoxicity against lung, colon and hepatocellular carcinoma cell lines, while the ethyl acetate fraction displayed the highest antifungal activity and cytotoxicity against cervical carcinoma cell lines. Phytochemical analysis showed the presence of triterpenes, coumarins and flavonoids in the chloroform fraction. Flavonoids, triterpenes and carbohydrates in the ethyl acetate fraction while tannins, flavonoids, saponins, carbohydrates and triterpenes were detected in the aqueous fraction. β-sitosterol, stigmasterol, protocatechuic acid and apigenin were isolated from the chloroform fraction; Kaempferol 8-O-methyl ether, kaempferol, kaempferol 3-O-α-rhamnoside and luteolin 7-O-β-glucoside were isolated from the ethyl acetate fraction, while kaempferol di-sugars: kaempferol 3-O-β-glucoside-7-O-α-rhamnoside and kaempferol 3,7-di-O-α-rhamnoside, were isolated from the aqueous fraction. This study proves the bioactivities of C. nocturnum aerial parts that can be explored as a source of medicinal compounds.
T2  - Jordan Journal of Biological Sciences
T1  - Identification of the bioactive constituents and the antibacterial, antifungal and cytotoxic activities of different fractions from Cestrum nocturnum L.
IS  - 3
VL  - 11
SP  - 273
EP  - 279
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_3115
ER  - 

@article{
author = "Rashed, Khaled N. and Ćirić, Ana and Glamočlija, Jasmina and Calhelha, Ricardo C. and Ferreira, Isabel C.F.R. and Soković, Marina",
year = "2018",
abstract = "This study was carried out to evaluate the antibacterial, antifungal and cytotoxic effects of chloroform, ethyl acetate and aqueous fractions obtained from a methanol 80 % extract of Cestrum nocturnum L. (family Solanaceae) aerial parts, and to investigate the bioactive constituents present in these fractions. The results showed that the chloroform fraction had the highest antibacterial effect and cytotoxicity against lung, colon and hepatocellular carcinoma cell lines, while the ethyl acetate fraction displayed the highest antifungal activity and cytotoxicity against cervical carcinoma cell lines. Phytochemical analysis showed the presence of triterpenes, coumarins and flavonoids in the chloroform fraction. Flavonoids, triterpenes and carbohydrates in the ethyl acetate fraction while tannins, flavonoids, saponins, carbohydrates and triterpenes were detected in the aqueous fraction. β-sitosterol, stigmasterol, protocatechuic acid and apigenin were isolated from the chloroform fraction; Kaempferol 8-O-methyl ether, kaempferol, kaempferol 3-O-α-rhamnoside and luteolin 7-O-β-glucoside were isolated from the ethyl acetate fraction, while kaempferol di-sugars: kaempferol 3-O-β-glucoside-7-O-α-rhamnoside and kaempferol 3,7-di-O-α-rhamnoside, were isolated from the aqueous fraction. This study proves the bioactivities of C. nocturnum aerial parts that can be explored as a source of medicinal compounds.",
journal = "Jordan Journal of Biological Sciences",
title = "Identification of the bioactive constituents and the antibacterial, antifungal and cytotoxic activities of different fractions from Cestrum nocturnum L.",
number = "3",
volume = "11",
pages = "273-279",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_3115"
}

Rashed, K. N., Ćirić, A., Glamočlija, J., Calhelha, R. C., Ferreira, I. C.F.R.,& Soković, M.. (2018). Identification of the bioactive constituents and the antibacterial, antifungal and cytotoxic activities of different fractions from Cestrum nocturnum L.. in Jordan Journal of Biological Sciences, 11(3), 273-279.
https://hdl.handle.net/21.15107/rcub_ibiss_3115

Rashed KN, Ćirić A, Glamočlija J, Calhelha RC, Ferreira IC, Soković M. Identification of the bioactive constituents and the antibacterial, antifungal and cytotoxic activities of different fractions from Cestrum nocturnum L.. in Jordan Journal of Biological Sciences. 2018;11(3):273-279.
https://hdl.handle.net/21.15107/rcub_ibiss_3115 .

Rashed, Khaled N., Ćirić, Ana, Glamočlija, Jasmina, Calhelha, Ricardo C., Ferreira, Isabel C.F.R., Soković, Marina, "Identification of the bioactive constituents and the antibacterial, antifungal and cytotoxic activities of different fractions from Cestrum nocturnum L." in Jordan Journal of Biological Sciences, 11, no. 3 (2018):273-279,
https://hdl.handle.net/21.15107/rcub_ibiss_3115 .

TY  - JOUR
AU  - Lopes, Catarina L
AU  - Pereira, Eliana
AU  - Soković, Marina
AU  - Carvalho, Ana Maria
AU  - Barata, Ana Maria
AU  - Lopes, Violeta
AU  - Rocha, Filomena
AU  - Calhelha, Ricardo C
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2018
UR  - http://www.mdpi.com/1420-3049/23/5/1037
UR  - http://www.ncbi.nlm.nih.gov/pubmed/29710781
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3058
AB  - The aim of this study was to characterize the phenolic composition and evaluate the bioactivity of several samples of Lavandula pedunculata (Mill.) Cav, and to compare aqueous and hydroethanolic extracts. Plant materials were obtained by growing some accessions (seed samples) of various wild populations from different regions of Portugal conserved at the Portuguese Genebank in Braga. Phenolic compounds were analised by HPLC-DAD-ESI/MSn, antioxidant potential through in vitro assays (DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation), cytotoxicity on tumor cells (MCF-7, NCI-H460, HeLa and HepG2) and non-tumor (PLP2) cells, anti-inflammatory activity in rat RAW 264.7 macrophages, by the ability to inhibit NO production and antimicrobial potential by the microdilution method with INT dye (iodonitrotetrazolium chloride). Thirteen compounds were identified, being salvianolic acid B, rosmarinic acid and luteolin-7-O-glucuronide, the main compounds present, with values ranging between 44.3⁻582, 50.9⁻550, and 24.36⁻101.5 mg/g extract, respectively. L. pedunculata aqueous extract revealed a higher antioxidant potential (EC50 values between 14 to 530 μg/mL), which could be related to its higher concentration in phenolic compounds; however, the hydroethanolic extract showed a higher anti-inflammatory (lower EC50 values than 124 μg/mL) potential and antiproliferative capacity (lower GI50 values than 34 μg/mL). Thus, this study highlights the bioactive effects of this species and opens up possibilities of uses in food and pharmaceutical formulations. However, there are potential differences in such properties according to geographical origin of plant material, as in general, the samples from Alentejo presented higher results in all the bioactivities, compared with Trás-os-Montes samples.
T2  - Molecules (Basel, Switzerland)
T1  - Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.
IS  - 5
VL  - 23
DO  - 10.3390/molecules23051037
SP  - 1037
ER  - 

@article{
author = "Lopes, Catarina L and Pereira, Eliana and Soković, Marina and Carvalho, Ana Maria and Barata, Ana Maria and Lopes, Violeta and Rocha, Filomena and Calhelha, Ricardo C and Barros, Lillian and Ferreira, Isabel C F R",
year = "2018",
abstract = "The aim of this study was to characterize the phenolic composition and evaluate the bioactivity of several samples of Lavandula pedunculata (Mill.) Cav, and to compare aqueous and hydroethanolic extracts. Plant materials were obtained by growing some accessions (seed samples) of various wild populations from different regions of Portugal conserved at the Portuguese Genebank in Braga. Phenolic compounds were analised by HPLC-DAD-ESI/MSn, antioxidant potential through in vitro assays (DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation), cytotoxicity on tumor cells (MCF-7, NCI-H460, HeLa and HepG2) and non-tumor (PLP2) cells, anti-inflammatory activity in rat RAW 264.7 macrophages, by the ability to inhibit NO production and antimicrobial potential by the microdilution method with INT dye (iodonitrotetrazolium chloride). Thirteen compounds were identified, being salvianolic acid B, rosmarinic acid and luteolin-7-O-glucuronide, the main compounds present, with values ranging between 44.3⁻582, 50.9⁻550, and 24.36⁻101.5 mg/g extract, respectively. L. pedunculata aqueous extract revealed a higher antioxidant potential (EC50 values between 14 to 530 μg/mL), which could be related to its higher concentration in phenolic compounds; however, the hydroethanolic extract showed a higher anti-inflammatory (lower EC50 values than 124 μg/mL) potential and antiproliferative capacity (lower GI50 values than 34 μg/mL). Thus, this study highlights the bioactive effects of this species and opens up possibilities of uses in food and pharmaceutical formulations. However, there are potential differences in such properties according to geographical origin of plant material, as in general, the samples from Alentejo presented higher results in all the bioactivities, compared with Trás-os-Montes samples.",
journal = "Molecules (Basel, Switzerland)",
title = "Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.",
number = "5",
volume = "23",
doi = "10.3390/molecules23051037",
pages = "1037"
}

Lopes, C. L., Pereira, E., Soković, M., Carvalho, A. M., Barata, A. M., Lopes, V., Rocha, F., Calhelha, R. C., Barros, L.,& Ferreira, I. C. F. R.. (2018). Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.. in Molecules (Basel, Switzerland), 23(5), 1037.
https://doi.org/10.3390/molecules23051037

Lopes CL, Pereira E, Soković M, Carvalho AM, Barata AM, Lopes V, Rocha F, Calhelha RC, Barros L, Ferreira ICFR. Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin.. in Molecules (Basel, Switzerland). 2018;23(5):1037.
doi:10.3390/molecules23051037 .

Lopes, Catarina L, Pereira, Eliana, Soković, Marina, Carvalho, Ana Maria, Barata, Ana Maria, Lopes, Violeta, Rocha, Filomena, Calhelha, Ricardo C, Barros, Lillian, Ferreira, Isabel C F R, "Phenolic Composition and Bioactivity of Lavandula pedunculata (Mill.) Cav. Samples from Different Geographical Origin." in Molecules (Basel, Switzerland), 23, no. 5 (2018):1037,
https://doi.org/10.3390/molecules23051037 . .