TY  - JOUR
AU  - De Oliveira, Izamara
AU  - Chrysargyris, Antonios
AU  - Heleno, Sandrina A.
AU  - Carocho, Marcio
AU  - Calhelha, Ricardo
AU  - Dias, Maria Ines
AU  - Petrović, Jovana
AU  - Soković, Marina
AU  - Petropoulos, Spyridon
AU  - Santos-Buelga, Celestino
AU  - Tzortzakis, Nikolaos
AU  - Barros, Lillian
PY  - 2023
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/6389
AB  - The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol.
PB  - Elsevier
T2  - Food Research International
T1  - Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.
VL  - 170
DO  - 10.1016/j.foodres.2023.113044
SP  - 113044
ER  - 

@article{
author = "De Oliveira, Izamara and Chrysargyris, Antonios and Heleno, Sandrina A. and Carocho, Marcio and Calhelha, Ricardo and Dias, Maria Ines and Petrović, Jovana and Soković, Marina and Petropoulos, Spyridon and Santos-Buelga, Celestino and Tzortzakis, Nikolaos and Barros, Lillian",
year = "2023",
abstract = "The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol.",
publisher = "Elsevier",
journal = "Food Research International",
title = "Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.",
volume = "170",
doi = "10.1016/j.foodres.2023.113044",
pages = "113044"
}

De Oliveira, I., Chrysargyris, A., Heleno, S. A., Carocho, M., Calhelha, R., Dias, M. I., Petrović, J., Soković, M., Petropoulos, S., Santos-Buelga, C., Tzortzakis, N.,& Barros, L.. (2023). Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.. in Food Research International
Elsevier., 170, 113044.
https://doi.org/10.1016/j.foodres.2023.113044

De Oliveira I, Chrysargyris A, Heleno SA, Carocho M, Calhelha R, Dias MI, Petrović J, Soković M, Petropoulos S, Santos-Buelga C, Tzortzakis N, Barros L. Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes.. in Food Research International. 2023;170:113044.
doi:10.1016/j.foodres.2023.113044 .

De Oliveira, Izamara, Chrysargyris, Antonios, Heleno, Sandrina A., Carocho, Marcio, Calhelha, Ricardo, Dias, Maria Ines, Petrović, Jovana, Soković, Marina, Petropoulos, Spyridon, Santos-Buelga, Celestino, Tzortzakis, Nikolaos, Barros, Lillian, "Effects of the extraction techniques on the chemical composition and bioactive properties of lemon balm (Melissa officinalis L.) plants grown under different cropping and irrigation regimes." in Food Research International, 170 (2023):113044,
https://doi.org/10.1016/j.foodres.2023.113044 . .

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  - CONF
AU  - Petrović, Jovana
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Heleno, Sandrina
AU  - Barros, Lillian
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4369
AB  - Selected species from the genera: Agrocybe, Laetiporus, Pleurotus and Polyporus
harvested in Serbia have been chemically characterized and their biological potential 
was evaluated. Results of macronutrient profile suggest that tested macromycetes are 
a rich source of carbohydrates and proteins, with low fat content which makes them 
excellent candidates for low-calorie dietary regimens. Selected metabolites analysis 
revealed presence of: free sugars (rhamnose, fructose, mannitol, glucose and trehalose), 
four isoforms of tocopherols (α-, β-, γ- and δ- tocopherol) and total of 27 fatty acids 
with nutritionally desirable linoleic acid as the most abundant. Samples turned out 
to be rich in organic (oxalic, quinic, malic, citric and fumaric acid) and phenolic acids 
(protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acid) as well, which was 
later on associated with multiple biological activities. Results of antioxidant activity 
(evaluated via reducing power, DPPH· scavenging activity, β-caroten/linoleic acid and 
TBARS test) indicated that selected macromycetes are potent antioxidant agents with 
ability to neutralize free radicals, inhibit lipid peroxidation and reducing power (EC50/
EC0.5 is in range of 0,25 – 23,78 mg/mL). Potent antimicrobial potential of ethanolic and 
methanolic extracts prepared from fruiting bodies was demonstrated against several 
clinically relevant pathogenic microorganisms, and given their ability to eradicate 
pathogenic microorganisms, tested mushrooms may have role in the formulation of 
new antimicrobial agents. Methanolic extracts were not that promising in their cytotoxic 
properties towards HeLa, NCI-H460 and MCF-7carcinogenic cell lines, but preliminary 
analysis also showed that tested samples were non-toxic for the porcine primary cells, 
which may provide opportunity for safe human consumption of preprations derived 
from these mushrooms.
Thanks to the production of biologically active compounds which have beneficial 
health effects alongside favorable nutrient profile, the selected macromycetes have 
potential as functional foods. Future prospects open up new avenues for improving 
their status to proper medicinal products with significant potential in maintaining and 
improving health, longevity and quality of life.
PB  - Belgrade: Institute for Biological Research "Siniša Stanković", University of Belgrade
C3  - The 2nd Balkans-China Mini-symposium on Natural Products and Drug Discovery; 2019 Apr 11-13; Belgrade, Serbia
T1  - Nutritive and therapeutic properties of selected wild growing mushrooms from Serbia
SP  - 35
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_4369
ER  - 

@conference{
author = "Petrović, Jovana and Glamočlija, Jasmina and Soković, Marina and Heleno, Sandrina and Barros, Lillian and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "Selected species from the genera: Agrocybe, Laetiporus, Pleurotus and Polyporus
harvested in Serbia have been chemically characterized and their biological potential 
was evaluated. Results of macronutrient profile suggest that tested macromycetes are 
a rich source of carbohydrates and proteins, with low fat content which makes them 
excellent candidates for low-calorie dietary regimens. Selected metabolites analysis 
revealed presence of: free sugars (rhamnose, fructose, mannitol, glucose and trehalose), 
four isoforms of tocopherols (α-, β-, γ- and δ- tocopherol) and total of 27 fatty acids 
with nutritionally desirable linoleic acid as the most abundant. Samples turned out 
to be rich in organic (oxalic, quinic, malic, citric and fumaric acid) and phenolic acids 
(protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acid) as well, which was 
later on associated with multiple biological activities. Results of antioxidant activity 
(evaluated via reducing power, DPPH· scavenging activity, β-caroten/linoleic acid and 
TBARS test) indicated that selected macromycetes are potent antioxidant agents with 
ability to neutralize free radicals, inhibit lipid peroxidation and reducing power (EC50/
EC0.5 is in range of 0,25 – 23,78 mg/mL). Potent antimicrobial potential of ethanolic and 
methanolic extracts prepared from fruiting bodies was demonstrated against several 
clinically relevant pathogenic microorganisms, and given their ability to eradicate 
pathogenic microorganisms, tested mushrooms may have role in the formulation of 
new antimicrobial agents. Methanolic extracts were not that promising in their cytotoxic 
properties towards HeLa, NCI-H460 and MCF-7carcinogenic cell lines, but preliminary 
analysis also showed that tested samples were non-toxic for the porcine primary cells, 
which may provide opportunity for safe human consumption of preprations derived 
from these mushrooms.
Thanks to the production of biologically active compounds which have beneficial 
health effects alongside favorable nutrient profile, the selected macromycetes have 
potential as functional foods. Future prospects open up new avenues for improving 
their status to proper medicinal products with significant potential in maintaining and 
improving health, longevity and quality of life.",
publisher = "Belgrade: Institute for Biological Research "Siniša Stanković", University of Belgrade",
journal = "The 2nd Balkans-China Mini-symposium on Natural Products and Drug Discovery; 2019 Apr 11-13; Belgrade, Serbia",
title = "Nutritive and therapeutic properties of selected wild growing mushrooms from Serbia",
pages = "35",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_4369"
}

Petrović, J., Glamočlija, J., Soković, M., Heleno, S., Barros, L.,& Ferreira, I. C. F. R.. (2019). Nutritive and therapeutic properties of selected wild growing mushrooms from Serbia. in The 2nd Balkans-China Mini-symposium on Natural Products and Drug Discovery; 2019 Apr 11-13; Belgrade, Serbia
Belgrade: Institute for Biological Research "Siniša Stanković", University of Belgrade., 35.
https://hdl.handle.net/21.15107/rcub_ibiss_4369

Petrović J, Glamočlija J, Soković M, Heleno S, Barros L, Ferreira ICFR. Nutritive and therapeutic properties of selected wild growing mushrooms from Serbia. in The 2nd Balkans-China Mini-symposium on Natural Products and Drug Discovery; 2019 Apr 11-13; Belgrade, Serbia. 2019;:35.
https://hdl.handle.net/21.15107/rcub_ibiss_4369 .

Petrović, Jovana, Glamočlija, Jasmina, Soković, Marina, Heleno, Sandrina, Barros, Lillian, Ferreira, Isabel C. F. R., "Nutritive and therapeutic properties of selected wild growing mushrooms from Serbia" in The 2nd Balkans-China Mini-symposium on Natural Products and Drug Discovery; 2019 Apr 11-13; Belgrade, Serbia (2019):35,
https://hdl.handle.net/21.15107/rcub_ibiss_4369 .

TY  - JOUR
AU  - Molina, Adriana K.
AU  - Vega, Erika N.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barreira, João C M
AU  - Barros, Lillian
AU  - Ferreira, Isabel C F R
PY  - 2019
UR  - https://www.mdpi.com/2076-3921/8/9/394
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3489
AB  - Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.
T2  - Antioxidants (Basel, Switzerland)
T2  - Antioxidants (Basel, Switzerland)
T1  - Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.
IS  - 9
VL  - 8
DO  - 10.3390/antiox8090394
SP  - 394
ER  - 

@article{
author = "Molina, Adriana K. and Vega, Erika N. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Kostić, Marina and Soković, Marina and Barreira, João C M and Barros, Lillian and Ferreira, Isabel C F R",
year = "2019",
abstract = "Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. In this study, such fruits were assessed for their nutritional and chemical composition, but also as sources of anthocyanins with great colouring properties to be applied in foodstuff. Haskap presented high levels of water, four free sugars (mainly fructose and glucose), five organic acids (mainly citric, malic, and quinic), α- and γ-tocopherol, twenty fatty acids (with prevalence of linoleic acid), and eight phenolic compounds, among which six were anthocyanins (mainly cyanidin-3-O-glucoside). The extract presented great antioxidant properties, evaluated through TBARS and OxHLIA assays, as well as antimicrobial capacity against six bacteria and six fungi. Two colourants were obtained by spray-drying haskap juice with maltodextrin and a mixture of maltodextrin and arabic gum. These formulations were stable over 12 weeks of storage at room and refrigerated temperature, without significant variations in colour parameters and in anthocyanins concentration. They were considered safe for consumption once neither microbial contamination nor cytotoxicity in non-tumour cells were detected. The results obtained allow for the consideration of haskap as a promising source of colourants to be applied not only in the food industry, but also in other fields that rely on artificial colourants.",
journal = "Antioxidants (Basel, Switzerland), Antioxidants (Basel, Switzerland)",
title = "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.",
number = "9",
volume = "8",
doi = "10.3390/antiox8090394",
pages = "394"
}

Molina, A. K., Vega, E. N., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Kostić, M., Soković, M., Barreira, J. C. M., Barros, L.,& Ferreira, I. C. F. R.. (2019). Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland), 8(9), 394.
https://doi.org/10.3390/antiox8090394

Molina AK, Vega EN, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Kostić M, Soković M, Barreira JCM, Barros L, Ferreira ICFR. Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica.. in Antioxidants (Basel, Switzerland). 2019;8(9):394.
doi:10.3390/antiox8090394 .

Molina, Adriana K., Vega, Erika N., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Kostić, Marina, Soković, Marina, Barreira, João C M, Barros, Lillian, Ferreira, Isabel C F R, "Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica." in Antioxidants (Basel, Switzerland), 8, no. 9 (2019):394,
https://doi.org/10.3390/antiox8090394 . .

TY  - JOUR
AU  - Heleno, Sandrina A
AU  - Stojković, Dejan
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Martins, Anabela
AU  - Queiroz, Maria Joao RP
AU  - Ferreira, Isabel CFR
PY  - 2013
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1029
AB  - A comparative study on chemical composition (nutritional value, primary and secondary metabolites), antioxidant properties (scavenging activity, reducing power and inhibition of lipid peroxidation), and antimicrobial activity (antibacterial and demelanizing properties) of two samples of Morchella esculenta (morel) from different countries (Portugal and Serbia) was performed. This species was chosen for being one of the most highly prized edible mushrooms in the world. Both samples are rich in carbohydrates (including free sugars) and proteins, and contain several bioactive compounds such as organic acids, phenolic compounds and tocopherols. Polyunsaturated fatty adds were the most abundant compounds followed by mono or saturated fatty acids. Sample from Portugal (SP) gave higher radical scavenging activity and reducing power, while sample from Serbia (SS) showed higher lipid peroxidation inhibition. Both samples gave antibacterial activity against five bacteria (in some cases even better than standard antibiotics) and demelanizing activity against four micromycetes, showing SS higher activities. As far as we know, this is the first study reporting chemical compounds and bioactivity of morel samples from Portugal and Serbia. Furthermore, a novel method for evaluation of demelanizing activity was presented. (C) 2012 Elsevier Ltd. All rights reserved.
T2  - Food Research International
T1  - A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia
IS  - 1
VL  - 51
SP  - 29
EP  - 243
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_1029
ER  - 

@article{
author = "Heleno, Sandrina A and Stojković, Dejan and Barros, Lillian and Glamočlija, Jasmina and Soković, Marina and Martins, Anabela and Queiroz, Maria Joao RP and Ferreira, Isabel CFR",
year = "2013",
abstract = "A comparative study on chemical composition (nutritional value, primary and secondary metabolites), antioxidant properties (scavenging activity, reducing power and inhibition of lipid peroxidation), and antimicrobial activity (antibacterial and demelanizing properties) of two samples of Morchella esculenta (morel) from different countries (Portugal and Serbia) was performed. This species was chosen for being one of the most highly prized edible mushrooms in the world. Both samples are rich in carbohydrates (including free sugars) and proteins, and contain several bioactive compounds such as organic acids, phenolic compounds and tocopherols. Polyunsaturated fatty adds were the most abundant compounds followed by mono or saturated fatty acids. Sample from Portugal (SP) gave higher radical scavenging activity and reducing power, while sample from Serbia (SS) showed higher lipid peroxidation inhibition. Both samples gave antibacterial activity against five bacteria (in some cases even better than standard antibiotics) and demelanizing activity against four micromycetes, showing SS higher activities. As far as we know, this is the first study reporting chemical compounds and bioactivity of morel samples from Portugal and Serbia. Furthermore, a novel method for evaluation of demelanizing activity was presented. (C) 2012 Elsevier Ltd. All rights reserved.",
journal = "Food Research International",
title = "A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia",
number = "1",
volume = "51",
pages = "29-243",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_1029"
}

Heleno, S. A., Stojković, D., Barros, L., Glamočlija, J., Soković, M., Martins, A., Queiroz, M. J. R.,& Ferreira, I. C.. (2013). A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia. in Food Research International, 51(1), 29-243.
https://hdl.handle.net/21.15107/rcub_ibiss_1029

Heleno SA, Stojković D, Barros L, Glamočlija J, Soković M, Martins A, Queiroz MJR, Ferreira IC. A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia. in Food Research International. 2013;51(1):29-243.
https://hdl.handle.net/21.15107/rcub_ibiss_1029 .

Heleno, Sandrina A, Stojković, Dejan, Barros, Lillian, Glamočlija, Jasmina, Soković, Marina, Martins, Anabela, Queiroz, Maria Joao RP, Ferreira, Isabel CFR, "A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia" in Food Research International, 51, no. 1 (2013):29-243,
https://hdl.handle.net/21.15107/rcub_ibiss_1029 .

TY  - JOUR
AU  - Heleno, Sandrina A
AU  - Ferreira, Isabel CFR
AU  - Esteves, Ana P
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Martins, Anabela
AU  - Soković, Marina
AU  - Queiroz, Maria Joao RP
PY  - 2013
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/983
AB  - Mushroom extracts or isolated compounds may be useful in the search of new potent antimicrobial agents. Herein, it is described the synthesis of protected (acetylated) glucuronide derivatives of p-hydroxybenzoic and cinnamic acids, two compounds identified in the medicinal mushroom Ganoderma lucidum. Their antimicrobial and demelanizing activities were evaluated and compared to the parent acids and G. lucidum extract. p-Hydroxybenzoic and cinnamic acids, as also their protected glucuronide derivatives revealed high antimicrobial (antibacterial and antifungal) activity, even better than the one showed by commercial standards. Despite the variation in the order of parent acids and the protected glucuronide derivatives, their antimicrobial activity was always higher than the one revealed by the extract. Nevertheless, the extract was the only one with demelanizing activity against Aspergillus niger. The acetylated glucuronide derivatives could be deprotected to obtain glucuronide metabolites, which circulate in the human organism as products of the metabolism of the parent compounds. (C) 2013 Elsevier Ltd. All rights reserved.
T2  - Food and Chemical Toxicology
T1  - Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters
IS  - null
VL  - 58
SP  - 63
EP  - 100
UR  - https://hdl.handle.net/21.15107/rcub_ibiss_983
ER  - 

@article{
author = "Heleno, Sandrina A and Ferreira, Isabel CFR and Esteves, Ana P and Ćirić, Ana and Glamočlija, Jasmina and Martins, Anabela and Soković, Marina and Queiroz, Maria Joao RP",
year = "2013",
abstract = "Mushroom extracts or isolated compounds may be useful in the search of new potent antimicrobial agents. Herein, it is described the synthesis of protected (acetylated) glucuronide derivatives of p-hydroxybenzoic and cinnamic acids, two compounds identified in the medicinal mushroom Ganoderma lucidum. Their antimicrobial and demelanizing activities were evaluated and compared to the parent acids and G. lucidum extract. p-Hydroxybenzoic and cinnamic acids, as also their protected glucuronide derivatives revealed high antimicrobial (antibacterial and antifungal) activity, even better than the one showed by commercial standards. Despite the variation in the order of parent acids and the protected glucuronide derivatives, their antimicrobial activity was always higher than the one revealed by the extract. Nevertheless, the extract was the only one with demelanizing activity against Aspergillus niger. The acetylated glucuronide derivatives could be deprotected to obtain glucuronide metabolites, which circulate in the human organism as products of the metabolism of the parent compounds. (C) 2013 Elsevier Ltd. All rights reserved.",
journal = "Food and Chemical Toxicology",
title = "Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters",
number = "null",
volume = "58",
pages = "63-100",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_983"
}

Heleno, S. A., Ferreira, I. C., Esteves, A. P., Ćirić, A., Glamočlija, J., Martins, A., Soković, M.,& Queiroz, M. J. R.. (2013). Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters. in Food and Chemical Toxicology, 58(null), 63-100.
https://hdl.handle.net/21.15107/rcub_ibiss_983

Heleno SA, Ferreira IC, Esteves AP, Ćirić A, Glamočlija J, Martins A, Soković M, Queiroz MJR. Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters. in Food and Chemical Toxicology. 2013;58(null):63-100.
https://hdl.handle.net/21.15107/rcub_ibiss_983 .

Heleno, Sandrina A, Ferreira, Isabel CFR, Esteves, Ana P, Ćirić, Ana, Glamočlija, Jasmina, Martins, Anabela, Soković, Marina, Queiroz, Maria Joao RP, "Antimicrobial and demelanizing activity of Ganoderma lucidum extract, p-hydroxybenzoic and cinnamic acids and their synthetic acetylated glucuronide methyl esters" in Food and Chemical Toxicology, 58, no. null (2013):63-100,
https://hdl.handle.net/21.15107/rcub_ibiss_983 .