TY  - CONF
AU  - Rajaković, Mladen
AU  - Gašić, Uroš
AU  - Bukvički, Danka
AU  - Pešić, Mirjana
AU  - Ćirić, Ana
AU  - Milinčić, Danijel
AU  - Stojković, Dejan
PY  - 2023
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6437
AB  - According to recent research, a variety of inedible portions of fruits and vegetables, as well as food waste, are excellent sources of phytochemicals that may be isolated and reintroduced as natural food additives into the food chain [1]. Besides the food industry, natural product from non-edible parts of the fruits of Cucurbitaceae family can be used in other industries such as cosmetic and pharmaceutical and the fact that the plants in this family are also used medicinally makes them excellent research subjects for the study of plants with high therapeutic potential [2]. The focus of our study was the solid/liquid extraction of lyophilized fruit peels of Cucumis metuliferus E. Mey. (Cucurbitaceae) under different extraction conditions such as extraction time (min), ethanol/water ratio (%) and power of ultrasonic bath (%). It was aimed as well to determine the phytochemical composition of 25 different ethanolic and hydro-ethanolic extracts by performing UHPLC-QToF-MS analysis. The Figure 1 shows the fruit of Horned Melon (C. metuliferus) and the exocarp as part of fruit used for extraction. Under different extraction conditions percentage yields of the dry extracts varied between 26.37% - 43.98%, obtaining the optimal extraction conditions as follows: EtOH (%): 50; Amplitude (%): 40; Time (min): 30. Furthermore, chemical profiling of the extracts revealed the presence of the following compounds: p-hydroxybenzoic acid, dihydroxybenzoic acid, galloyl pentoside, dihydroxybenzoyl pentoside, hydroxybenzoyl hexoside, vanilloyl hexoside and hydroxybenzoyl rhamnosyl hexoside. This is the first study that highlights the optimization of extraction conditions of the C. metuliferus peels, as well as chemical identification of bioactive compounds present in the extracts. Our future observations will be oriented towards exploring bioactive properties of the obtained extracts and further incorporations in food matrices.
PB  - Belgrade: Serbian Chemical Society
C3  - Abstract book: 22nd EuroFoodChem Congress; 2023 Jun 14-16; Belgrade, Serbia
T1  - Phytochemical composition of hydro-ethanolic extracts from  Cucumis metuliferus E. Mey. fruit peels
SP  - 171
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_6437
ER  - 

@conference{
author = "Rajaković, Mladen and Gašić, Uroš and Bukvički, Danka and Pešić, Mirjana and Ćirić, Ana and Milinčić, Danijel and Stojković, Dejan",
year = "2023",
abstract = "According to recent research, a variety of inedible portions of fruits and vegetables, as well as food waste, are excellent sources of phytochemicals that may be isolated and reintroduced as natural food additives into the food chain [1]. Besides the food industry, natural product from non-edible parts of the fruits of Cucurbitaceae family can be used in other industries such as cosmetic and pharmaceutical and the fact that the plants in this family are also used medicinally makes them excellent research subjects for the study of plants with high therapeutic potential [2]. The focus of our study was the solid/liquid extraction of lyophilized fruit peels of Cucumis metuliferus E. Mey. (Cucurbitaceae) under different extraction conditions such as extraction time (min), ethanol/water ratio (%) and power of ultrasonic bath (%). It was aimed as well to determine the phytochemical composition of 25 different ethanolic and hydro-ethanolic extracts by performing UHPLC-QToF-MS analysis. The Figure 1 shows the fruit of Horned Melon (C. metuliferus) and the exocarp as part of fruit used for extraction. Under different extraction conditions percentage yields of the dry extracts varied between 26.37% - 43.98%, obtaining the optimal extraction conditions as follows: EtOH (%): 50; Amplitude (%): 40; Time (min): 30. Furthermore, chemical profiling of the extracts revealed the presence of the following compounds: p-hydroxybenzoic acid, dihydroxybenzoic acid, galloyl pentoside, dihydroxybenzoyl pentoside, hydroxybenzoyl hexoside, vanilloyl hexoside and hydroxybenzoyl rhamnosyl hexoside. This is the first study that highlights the optimization of extraction conditions of the C. metuliferus peels, as well as chemical identification of bioactive compounds present in the extracts. Our future observations will be oriented towards exploring bioactive properties of the obtained extracts and further incorporations in food matrices.",
publisher = "Belgrade: Serbian Chemical Society",
journal = "Abstract book: 22nd EuroFoodChem Congress; 2023 Jun 14-16; Belgrade, Serbia",
title = "Phytochemical composition of hydro-ethanolic extracts from  Cucumis metuliferus E. Mey. fruit peels",
pages = "171",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_6437"
}

Rajaković, M., Gašić, U., Bukvički, D., Pešić, M., Ćirić, A., Milinčić, D.,& Stojković, D.. (2023). Phytochemical composition of hydro-ethanolic extracts from  Cucumis metuliferus E. Mey. fruit peels. in Abstract book: 22nd EuroFoodChem Congress; 2023 Jun 14-16; Belgrade, Serbia
Belgrade: Serbian Chemical Society., 171.
https://hdl.handle.net/21.15107/rcub_ibiss_6437

Rajaković M, Gašić U, Bukvički D, Pešić M, Ćirić A, Milinčić D, Stojković D. Phytochemical composition of hydro-ethanolic extracts from  Cucumis metuliferus E. Mey. fruit peels. in Abstract book: 22nd EuroFoodChem Congress; 2023 Jun 14-16; Belgrade, Serbia. 2023;:171.
https://hdl.handle.net/21.15107/rcub_ibiss_6437 .

Rajaković, Mladen, Gašić, Uroš, Bukvički, Danka, Pešić, Mirjana, Ćirić, Ana, Milinčić, Danijel, Stojković, Dejan, "Phytochemical composition of hydro-ethanolic extracts from  Cucumis metuliferus E. Mey. fruit peels" in Abstract book: 22nd EuroFoodChem Congress; 2023 Jun 14-16; Belgrade, Serbia (2023):171,
https://hdl.handle.net/21.15107/rcub_ibiss_6437 .

TY  - JOUR
AU  - Ivanov, Marija
AU  - Dias, Maria Inês
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Bukvički, Danka
AU  - Ferreira, Isabel C. F. R.
AU  - Soković, Marina
PY  - 2018
UR  - http://xlink.rsc.org/?DOI=C8FO01466C
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3164
AB  - The activity of edible Nepeta nuda L. (Lamiaceae) tincture and Listerine towards a selected group of oral pathogenic microorganisms (4 bacterial and 9 fungal strains) has been explored. Their potentials to inhibit the formation of biofilm and to diminish established biofilm have been compared. The amount of N. nuda tincture and swishing time necessary for reaching better or equivalent antimicrobial effect than that of Listerine have been predicted. Phenolic compounds in N. nuda tincture are determined by LC-DAD/ESI-MSn. Both Listerine and N. nuda tincture possess good antimicrobial potentials (MIC in the range of 0.8-15 μL per well) including inhibition of biofilms. Rosmarinic acid and verminoside are the most dominant phenolic compounds present in the N. nuda tincture. Based on in vitro results, we infer that it is more desirable to swish 20 mL of mouthwashes (Listerine and N. nuda tincture, 100 mg mL-1) for 30 s when dealing with selected microorganisms in general and for 60 s (N. nuda tincture) when dealing with bacterial biofilms.
T2  - Food & Function
T1  - Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.
IS  - 10
VL  - 9
DO  - 10.1039/c8fo01466c
SP  - 5417
EP  - 5425
ER  - 

@article{
author = "Ivanov, Marija and Dias, Maria Inês and Stojković, Dejan and Barros, Lillian and Bukvički, Danka and Ferreira, Isabel C. F. R. and Soković, Marina",
year = "2018",
abstract = "The activity of edible Nepeta nuda L. (Lamiaceae) tincture and Listerine towards a selected group of oral pathogenic microorganisms (4 bacterial and 9 fungal strains) has been explored. Their potentials to inhibit the formation of biofilm and to diminish established biofilm have been compared. The amount of N. nuda tincture and swishing time necessary for reaching better or equivalent antimicrobial effect than that of Listerine have been predicted. Phenolic compounds in N. nuda tincture are determined by LC-DAD/ESI-MSn. Both Listerine and N. nuda tincture possess good antimicrobial potentials (MIC in the range of 0.8-15 μL per well) including inhibition of biofilms. Rosmarinic acid and verminoside are the most dominant phenolic compounds present in the N. nuda tincture. Based on in vitro results, we infer that it is more desirable to swish 20 mL of mouthwashes (Listerine and N. nuda tincture, 100 mg mL-1) for 30 s when dealing with selected microorganisms in general and for 60 s (N. nuda tincture) when dealing with bacterial biofilms.",
journal = "Food & Function",
title = "Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.",
number = "10",
volume = "9",
doi = "10.1039/c8fo01466c",
pages = "5417-5425"
}

Ivanov, M., Dias, M. I., Stojković, D., Barros, L., Bukvički, D., Ferreira, I. C. F. R.,& Soković, M.. (2018). Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.. in Food & Function, 9(10), 5417-5425.
https://doi.org/10.1039/c8fo01466c

Ivanov M, Dias MI, Stojković D, Barros L, Bukvički D, Ferreira ICFR, Soković M. Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.. in Food & Function. 2018;9(10):5417-5425.
doi:10.1039/c8fo01466c .

Ivanov, Marija, Dias, Maria Inês, Stojković, Dejan, Barros, Lillian, Bukvički, Danka, Ferreira, Isabel C. F. R., Soković, Marina, "Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash." in Food & Function, 9, no. 10 (2018):5417-5425,
https://doi.org/10.1039/c8fo01466c . .

TY  - JOUR
AU  - Bukvički, Danka
AU  - Giweli, Abdulhmid
AU  - Stojković, Dejan
AU  - Vujisić, Ljubodrag
AU  - Tešević, Vele
AU  - Nikolić, Miloš
AU  - Soković, Marina
AU  - Marin, Petar D
PY  - 2018
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3032
UR  - http://www.journalofdairyscience.org/article/S0022-0302(18)30148-6/fulltext
AB  - The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4°C with 25 µL of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%).
T2  - Journal of Dairy Science
T1  - Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative.
IS  - 5
VL  - 101
DO  - 10.3168/jds.2017-13714
SP  - 3859
EP  - 3865
ER  - 

@article{
author = "Bukvički, Danka and Giweli, Abdulhmid and Stojković, Dejan and Vujisić, Ljubodrag and Tešević, Vele and Nikolić, Miloš and Soković, Marina and Marin, Petar D",
year = "2018",
abstract = "The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4°C with 25 µL of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%).",
journal = "Journal of Dairy Science",
title = "Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative.",
number = "5",
volume = "101",
doi = "10.3168/jds.2017-13714",
pages = "3859-3865"
}

Bukvički, D., Giweli, A., Stojković, D., Vujisić, L., Tešević, V., Nikolić, M., Soković, M.,& Marin, P. D.. (2018). Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative.. in Journal of Dairy Science, 101(5), 3859-3865.
https://doi.org/10.3168/jds.2017-13714

Bukvički D, Giweli A, Stojković D, Vujisić L, Tešević V, Nikolić M, Soković M, Marin PD. Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative.. in Journal of Dairy Science. 2018;101(5):3859-3865.
doi:10.3168/jds.2017-13714 .

Bukvički, Danka, Giweli, Abdulhmid, Stojković, Dejan, Vujisić, Ljubodrag, Tešević, Vele, Nikolić, Miloš, Soković, Marina, Marin, Petar D, "Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative." in Journal of Dairy Science, 101, no. 5 (2018):3859-3865,
https://doi.org/10.3168/jds.2017-13714 . .

TY  - JOUR
AU  - Bukvički, Danka
AU  - Veljić, M.
AU  - Soković, Marina
AU  - Grujić, Slavica
AU  - Marin, P.D.
PY  - 2012
PY  - 2012
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/319
AB  - The antibacterial and antifungal activity of methanol extracts of the genuine mosses Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum var. filicinum and Campylium protensum were evaluated. Antibacterial activity was tested against Gram (+) Staphylococcus aureus, Micrococcus flavus, Bacillus cereus and Gram (-) bacteria Escherichia coli and Salmonella typhimurium. Antifungal activity was tested using micromycetes Trichoderma viride, Penicillium funiculosum, Penicillium ochrochloron, Aspergillus flavus, A. niger and A. fumigatus. The methanol extracts of all moss species showed an antimicrobial effect against the tested microorganisms. Significant antibacterial effect was achieved for Cratoneuron filicinum and Neckera crispa. The most sensitive bacteria were Bacillus subtilis and Micrococcus flavus. Abietinella abietina and Neckera crispa showed an antifungal effect against micromycetes Trichoderma viride, Penicillium ochrachloron, P. funiculosum and Aspergillus flavus.
T2  - Archives of Biological Sciences
T1  - Antimicrobial activity of methanol extracts of Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum and Campylium protensum mosses
IS  - 3
VL  - 64
SP  - 911
EP  - 916
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_319
ER  - 

@article{
author = "Bukvički, Danka and Veljić, M. and Soković, Marina and Grujić, Slavica and Marin, P.D.",
year = "2012, 2012",
abstract = "The antibacterial and antifungal activity of methanol extracts of the genuine mosses Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum var. filicinum and Campylium protensum were evaluated. Antibacterial activity was tested against Gram (+) Staphylococcus aureus, Micrococcus flavus, Bacillus cereus and Gram (-) bacteria Escherichia coli and Salmonella typhimurium. Antifungal activity was tested using micromycetes Trichoderma viride, Penicillium funiculosum, Penicillium ochrochloron, Aspergillus flavus, A. niger and A. fumigatus. The methanol extracts of all moss species showed an antimicrobial effect against the tested microorganisms. Significant antibacterial effect was achieved for Cratoneuron filicinum and Neckera crispa. The most sensitive bacteria were Bacillus subtilis and Micrococcus flavus. Abietinella abietina and Neckera crispa showed an antifungal effect against micromycetes Trichoderma viride, Penicillium ochrachloron, P. funiculosum and Aspergillus flavus.",
journal = "Archives of Biological Sciences",
title = "Antimicrobial activity of methanol extracts of Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum and Campylium protensum mosses",
number = "3",
volume = "64",
pages = "911-916",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_319"
}

Bukvički, D., Veljić, M., Soković, M., Grujić, S.,& Marin, P.D.. (2012). Antimicrobial activity of methanol extracts of Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum and Campylium protensum mosses. in Archives of Biological Sciences, 64(3), 911-916.
https://hdl.handle.net/21.15107/rcub_ibiss_319

Bukvički D, Veljić M, Soković M, Grujić S, Marin P. Antimicrobial activity of methanol extracts of Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum and Campylium protensum mosses. in Archives of Biological Sciences. 2012;64(3):911-916.
https://hdl.handle.net/21.15107/rcub_ibiss_319 .

Bukvički, Danka, Veljić, M., Soković, Marina, Grujić, Slavica, Marin, P.D., "Antimicrobial activity of methanol extracts of Abietinella abietina, Neckera crispa, Platyhypnidium riparoides, Cratoneuron filicinum and Campylium protensum mosses" in Archives of Biological Sciences, 64, no. 3 (2012):911-916,
https://hdl.handle.net/21.15107/rcub_ibiss_319 .