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  - Carocho, Marcio
AU  - Barros, Lillian
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Fernandez-Ruiz, Virginia
AU  - Santos Buelga, Celestino
AU  - Morales, Patricia
AU  - Ferreira, Isabel C. F. R.
PY  - 2016
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2019
AB  - Antitumor, antimicrobial and antioxidant activities of basil were
   studied, along with its characterization in phenolic compounds, organic
   acids and soluble sugars. The results placed basil as a valuable
   candidate for functionalization and conservation of food products,
   maintaining their nutritional properties, while increasing their shelf
   life and potential health effects. The basil leaves were then
   incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
   form or as a decoction. The cheeses were then subject to a nutritional
   evaluation, being characterized for their fatty acids, minerals and CIE
   color parameters. To assess the combined effects of plant incorporation
   and storage time, a 2-way ANOVA was used to process the results, further
   analysed through a linear discriminant analysis. Overall, basil leaves
   provided antioxidant activity to the cheeses, reduced the moisture, and
   preserved the unsaturated fatty acids and proteins. Comparing both
   incorporation types, the decoctions had a higher functionalizing and
   conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.
T2  - Food Chemistry
T1  - Basil as functional and preserving ingredient in "Serra da Estrela" cheese
VL  - 207
DO  - 10.1016/j.foodchem.2016.03.085
SP  - 51
EP  - 59
ER  - 

@article{
author = "Carocho, Marcio and Barros, Lillian and Barreira, Joao C. M. and Calhelha, Ricardo C. and Soković, Marina and Fernandez-Ruiz, Virginia and Santos Buelga, Celestino and Morales, Patricia and Ferreira, Isabel C. F. R.",
year = "2016",
abstract = "Antitumor, antimicrobial and antioxidant activities of basil were
   studied, along with its characterization in phenolic compounds, organic
   acids and soluble sugars. The results placed basil as a valuable
   candidate for functionalization and conservation of food products,
   maintaining their nutritional properties, while increasing their shelf
   life and potential health effects. The basil leaves were then
   incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated
   form or as a decoction. The cheeses were then subject to a nutritional
   evaluation, being characterized for their fatty acids, minerals and CIE
   color parameters. To assess the combined effects of plant incorporation
   and storage time, a 2-way ANOVA was used to process the results, further
   analysed through a linear discriminant analysis. Overall, basil leaves
   provided antioxidant activity to the cheeses, reduced the moisture, and
   preserved the unsaturated fatty acids and proteins. Comparing both
   incorporation types, the decoctions had a higher functionalizing and
   conservative effect. (C) 2016 Elsevier Ltd. All rights reserved.",
journal = "Food Chemistry",
title = "Basil as functional and preserving ingredient in "Serra da Estrela" cheese",
volume = "207",
doi = "10.1016/j.foodchem.2016.03.085",
pages = "51-59"
}

Carocho, M., Barros, L., Barreira, J. C. M., Calhelha, R. C., Soković, M., Fernandez-Ruiz, V., Santos Buelga, C., Morales, P.,& Ferreira, I. C. F. R.. (2016). Basil as functional and preserving ingredient in "Serra da Estrela" cheese. in Food Chemistry, 207, 51-59.
https://doi.org/10.1016/j.foodchem.2016.03.085

Carocho M, Barros L, Barreira JCM, Calhelha RC, Soković M, Fernandez-Ruiz V, Santos Buelga C, Morales P, Ferreira ICFR. Basil as functional and preserving ingredient in "Serra da Estrela" cheese. in Food Chemistry. 2016;207:51-59.
doi:10.1016/j.foodchem.2016.03.085 .

Carocho, Marcio, Barros, Lillian, Barreira, Joao C. M., Calhelha, Ricardo C., Soković, Marina, Fernandez-Ruiz, Virginia, Santos Buelga, Celestino, Morales, Patricia, Ferreira, Isabel C. F. R., "Basil as functional and preserving ingredient in "Serra da Estrela" cheese" in Food Chemistry, 207 (2016):51-59,
https://doi.org/10.1016/j.foodchem.2016.03.085 . .

TY  - JOUR
AU  - Chahdoura, Hassiba
AU  - Barreira, Joao C. M.
AU  - Fernandez-Ruiz, Virginia
AU  - Morales, Patricia
AU  - Calhelha, Ricardo C.
AU  - Flamini, Guido
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Achour, Lotfi
PY  - 2016
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2230
AB  - Opuntia spp. flowers have been traditionally used for medical purposes,
   mostly because of their diversity in bioactive molecules with health
   promoting properties. The proximate, mineral and volatile compound
   profiles, together with the cytotoxic and antimicrobial properties were
   characterized in O. microdasys flowers at different maturity stages,
   revealing several statistically significant differences. O. microdasys
   stood out mainly for its high contents of dietary fiber, potassium and
   camphor, and its high activities against HCT15 cells, Staphylococcus
   aureus, Aspergillus versicolor and Penicillium funiculosum. The
   vegetative stage showed the highest cytotoxic and antifungal activities,
   whilst the full flowering stage was particularly active against
   bacterial species. The complete dataset has been classified by principal
   component analysis, achieving clearly identifiable groups for each
   flowering stage, elucidating also the most distinctive features, and
   comprehensively profiling each of the assayed stages. The results might
   be useful to define the best flowering stage considering practical
   application purposes.
T2  - Food and Function
T1  - Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications
IS  - 3
VL  - 7
DO  - 10.1039/c5fo01536g
SP  - 1458
EP  - 1467
ER  - 

@article{
author = "Chahdoura, Hassiba and Barreira, Joao C. M. and Fernandez-Ruiz, Virginia and Morales, Patricia and Calhelha, Ricardo C. and Flamini, Guido and Soković, Marina and Ferreira, Isabel C. F. R. and Achour, Lotfi",
year = "2016",
abstract = "Opuntia spp. flowers have been traditionally used for medical purposes,
   mostly because of their diversity in bioactive molecules with health
   promoting properties. The proximate, mineral and volatile compound
   profiles, together with the cytotoxic and antimicrobial properties were
   characterized in O. microdasys flowers at different maturity stages,
   revealing several statistically significant differences. O. microdasys
   stood out mainly for its high contents of dietary fiber, potassium and
   camphor, and its high activities against HCT15 cells, Staphylococcus
   aureus, Aspergillus versicolor and Penicillium funiculosum. The
   vegetative stage showed the highest cytotoxic and antifungal activities,
   whilst the full flowering stage was particularly active against
   bacterial species. The complete dataset has been classified by principal
   component analysis, achieving clearly identifiable groups for each
   flowering stage, elucidating also the most distinctive features, and
   comprehensively profiling each of the assayed stages. The results might
   be useful to define the best flowering stage considering practical
   application purposes.",
journal = "Food and Function",
title = "Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications",
number = "3",
volume = "7",
doi = "10.1039/c5fo01536g",
pages = "1458-1467"
}

Chahdoura, H., Barreira, J. C. M., Fernandez-Ruiz, V., Morales, P., Calhelha, R. C., Flamini, G., Soković, M., Ferreira, I. C. F. R.,& Achour, L.. (2016). Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications. in Food and Function, 7(3), 1458-1467.
https://doi.org/10.1039/c5fo01536g

Chahdoura H, Barreira JCM, Fernandez-Ruiz V, Morales P, Calhelha RC, Flamini G, Soković M, Ferreira ICFR, Achour L. Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications. in Food and Function. 2016;7(3):1458-1467.
doi:10.1039/c5fo01536g .

Chahdoura, Hassiba, Barreira, Joao C. M., Fernandez-Ruiz, Virginia, Morales, Patricia, Calhelha, Ricardo C., Flamini, Guido, Soković, Marina, Ferreira, Isabel C. F. R., Achour, Lotfi, "Bioactivity, proximate, mineral and volatile profiles along the
 flowering stages of Opuntia microdasys (Lehm.): defining potential
 applications" in Food and Function, 7, no. 3 (2016):1458-1467,
https://doi.org/10.1039/c5fo01536g . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Barreira, Joao C. M.
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1943
AB  - The antioxidant (free radical scavenging activity, reducing power and
   lipid peroxidation inhibition) and antimicrobial (against bacteria and
   fungi) potential of Matricaria recutita L. (chamomile) extracts obtained
   by decoction was demonstrated. The characterization of the extracts
   highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid
   (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds.
   Extracts containing these natural ingredients were incorporated into
   cottage cheese, and the prepared products were compared with samples
   incorporated with chamomile powder and plain cottage cheese (control).
   Nutritional composition, colour and antioxidant activity of all samples
   were evaluated along storage time. Chamomile decoctions (natural
   bioactive ingredient) did not alter significantly the nutritional and
   fatty acid profiles of cottage cheese, but improved its antioxidant
   potential, independent of the storage time. Moreover, it increased the
   shelf life since only the control samples showed signs of degradation
   after 14 days of storage. The development of this novel functional dairy
   product emphasizes the bioactive and preservation potential of
   chamomile. (C) 2015 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)
VL  - 16
DO  - 10.1016/j.jff.2015.04.033
SP  - 114
EP  - 124
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Barreira, Joao C. M. and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "The antioxidant (free radical scavenging activity, reducing power and
   lipid peroxidation inhibition) and antimicrobial (against bacteria and
   fungi) potential of Matricaria recutita L. (chamomile) extracts obtained
   by decoction was demonstrated. The characterization of the extracts
   highlighted dicaffeoyl-2,7-anhydro-3-deoxy-2-octulopyranosonic acid
   (diCDOA) and luteolin-O-glucuronide as the main phenolic compounds.
   Extracts containing these natural ingredients were incorporated into
   cottage cheese, and the prepared products were compared with samples
   incorporated with chamomile powder and plain cottage cheese (control).
   Nutritional composition, colour and antioxidant activity of all samples
   were evaluated along storage time. Chamomile decoctions (natural
   bioactive ingredient) did not alter significantly the nutritional and
   fatty acid profiles of cottage cheese, but improved its antioxidant
   potential, independent of the storage time. Moreover, it increased the
   shelf life since only the control samples showed signs of degradation
   after 14 days of storage. The development of this novel functional dairy
   product emphasizes the bioactive and preservation potential of
   chamomile. (C) 2015 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)",
volume = "16",
doi = "10.1016/j.jff.2015.04.033",
pages = "114-124"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Barreira, J. C. M., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.). in Journal of Functional Foods, 16, 114-124.
https://doi.org/10.1016/j.jff.2015.04.033

Caleja C, Barros L, Antonio AL, Ćirić A, Barreira JCM, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.). in Journal of Functional Foods. 2015;16:114-124.
doi:10.1016/j.jff.2015.04.033 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Barreira, Joao C. M., Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Development of a functional dairy food: Exploring bioactive and
 preservation effects of chamomile (Matricaria recutita L.)" in Journal of Functional Foods, 16 (2015):114-124,
https://doi.org/10.1016/j.jff.2015.04.033 . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - van Griensven, Leo J. I. D.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2160
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3612
AB  - Mushrooms are widely appreciated for their organoleptic qualities, being   also recognized as good sources of bioactive compounds that provide   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides   (including glucans) are often pointed out as the most bioactive   compounds isolated from mushrooms, but other molecules such as   triterpenoids, might also be highlighted for their bioactivity. In   scientific research, when isolated compounds are used, potential   synergistic effects might be lost. Accordingly, the bioactivity of   Phellinus linteus was evaluated in selected fractions (polysaccharides,   glucans and triterpenoids), as well as in the methanolic and ethanolic   extracts. The best antioxidant and antibacterial activities were   obtained with methanolic extract, while glucan and triterpenoid   fractions gave the strongest antifungal activity. In contrast, ethanolic   extract gave the best results in cytotoxic activity, indicating that the   bioactive compounds present might act synergistically. The   differentiated activity of P. linteus fractions and extracts could be   useful to find antimicrobial, antioxidant and cytotoxic agents as   alternatives to synthetic chemicals with application in agriculture,   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Lwt-Food Science and Technology
T1  - Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity
IS  - 2
VL  - 58
DO  - 10.1016/j.lwt.2014.04.013
SP  - 478
EP  - 485
ER  - 

@article{
author = "Reis, Filipa S. and Barreira, Joao C. M. and Calhelha, Ricardo C. and van Griensven, Leo J. I. D. and Ćirić, Ana and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Mushrooms are widely appreciated for their organoleptic qualities, being   also recognized as good sources of bioactive compounds that provide   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides   (including glucans) are often pointed out as the most bioactive   compounds isolated from mushrooms, but other molecules such as   triterpenoids, might also be highlighted for their bioactivity. In   scientific research, when isolated compounds are used, potential   synergistic effects might be lost. Accordingly, the bioactivity of   Phellinus linteus was evaluated in selected fractions (polysaccharides,   glucans and triterpenoids), as well as in the methanolic and ethanolic   extracts. The best antioxidant and antibacterial activities were   obtained with methanolic extract, while glucan and triterpenoid   fractions gave the strongest antifungal activity. In contrast, ethanolic   extract gave the best results in cytotoxic activity, indicating that the   bioactive compounds present might act synergistically. The   differentiated activity of P. linteus fractions and extracts could be   useful to find antimicrobial, antioxidant and cytotoxic agents as   alternatives to synthetic chemicals with application in agriculture,   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Lwt-Food Science and Technology",
title = "Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity",
number = "2",
volume = "58",
doi = "10.1016/j.lwt.2014.04.013",
pages = "478-485"
}

Reis, F. S., Barreira, J. C. M., Calhelha, R. C., van Griensven, L. J. I. D., Ćirić, A., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2014). Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity. in Lwt-Food Science and Technology, 58(2), 478-485.
https://doi.org/10.1016/j.lwt.2014.04.013

Reis FS, Barreira JCM, Calhelha RC, van Griensven LJID, Ćirić A, Glamočlija J, Soković M, Ferreira ICFR. Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity. in Lwt-Food Science and Technology. 2014;58(2):478-485.
doi:10.1016/j.lwt.2014.04.013 .

Reis, Filipa S., Barreira, Joao C. M., Calhelha, Ricardo C., van Griensven, Leo J. I. D., Ćirić, Ana, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity" in Lwt-Food Science and Technology, 58, no. 2 (2014):478-485,
https://doi.org/10.1016/j.lwt.2014.04.013 . .

TY  - JOUR
AU  - Dias, Maria Ines
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - Queiroz, Maria-Joao R. P.
AU  - Oliveira, M. Beatriz P. P.
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2289
AB  - Natural matrices are important sources of new antitumor and
   antimicrobial compounds. Species such as Laurus nobilis L. (laurel)
   might be used for this purpose, considering its medicinal properties.
   Herein, in vitro activity against human tumor cell lines, bacteria, and
   fungi was evaluated in enriched phenolic extracts. Specifically,
   methanol and aqueous extracts of wild and cultivated samples of L.
   nobilis were compared considering different phenolic groups. Principal
   component analysis (PCA) was applied to understand how each extract acts
   differentially against specific bacteria, fungi, and selected human
   tumor cell lines. In general, the extract type induced the highest
   differences in bioactivity of laurel samples. However, from the PCA
   biplot, it became clear that wild laurel samples were higher inhibitors
   of tumor cell lines (HeLa, MCF7, NCI-H460, and HCT15). HepG2 had the
   same response to laurel from wild and cultivated origin. It was also
   observed that methanolic extracts tended to have higher antimicrobial
   activity, except against A. niger, A. fumigatus, and P. verrucosum. The
   differences in bioactivity might be related to the higher phenolic
   contents in methanolic extracts. These results allow selecting the
   extract type and/or origin with highest antibacterial, antifungal, and
   antitumor activity.
T2  - Biomed Research International
T1  - Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins
IS  - 520464
DO  - 10.1155/2014/520464
ER  - 

@article{
author = "Dias, Maria Ines and Barreira, Joao C. M. and Calhelha, Ricardo C. and Queiroz, Maria-Joao R. P. and Oliveira, M. Beatriz P. P. and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Natural matrices are important sources of new antitumor and
   antimicrobial compounds. Species such as Laurus nobilis L. (laurel)
   might be used for this purpose, considering its medicinal properties.
   Herein, in vitro activity against human tumor cell lines, bacteria, and
   fungi was evaluated in enriched phenolic extracts. Specifically,
   methanol and aqueous extracts of wild and cultivated samples of L.
   nobilis were compared considering different phenolic groups. Principal
   component analysis (PCA) was applied to understand how each extract acts
   differentially against specific bacteria, fungi, and selected human
   tumor cell lines. In general, the extract type induced the highest
   differences in bioactivity of laurel samples. However, from the PCA
   biplot, it became clear that wild laurel samples were higher inhibitors
   of tumor cell lines (HeLa, MCF7, NCI-H460, and HCT15). HepG2 had the
   same response to laurel from wild and cultivated origin. It was also
   observed that methanolic extracts tended to have higher antimicrobial
   activity, except against A. niger, A. fumigatus, and P. verrucosum. The
   differences in bioactivity might be related to the higher phenolic
   contents in methanolic extracts. These results allow selecting the
   extract type and/or origin with highest antibacterial, antifungal, and
   antitumor activity.",
journal = "Biomed Research International",
title = "Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins",
number = "520464",
doi = "10.1155/2014/520464"
}

Dias, M. I., Barreira, J. C. M., Calhelha, R. C., Queiroz, M. R. P., Oliveira, M. B. P. P., Soković, M.,& Ferreira, I. C. F. R.. (2014). Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins. in Biomed Research International(520464).
https://doi.org/10.1155/2014/520464

Dias MI, Barreira JCM, Calhelha RC, Queiroz MRP, Oliveira MBPP, Soković M, Ferreira ICFR. Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins. in Biomed Research International. 2014;(520464).
doi:10.1155/2014/520464 .

Dias, Maria Ines, Barreira, Joao C. M., Calhelha, Ricardo C., Queiroz, Maria-Joao R. P., Oliveira, M. Beatriz P. P., Soković, Marina, Ferreira, Isabel C. F. R., "Two-Dimensional PCA Highlights the Differentiated Antitumor and
 Antimicrobial Activity of Methanolic and Aqueous Extracts of Laurus
 nobilis L. from Different Origins" in Biomed Research International, no. 520464 (2014),
https://doi.org/10.1155/2014/520464 . .

TY  - JOUR
AU  - Reis, Filipa S.
AU  - Barreira, Joao C. M.
AU  - Calhelha, Ricardo C.
AU  - van Griensven, Leo J. I. D.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2160
AB  - Mushrooms are widely appreciated for their organoleptic qualities, being
   also recognized as good sources of bioactive compounds that provide
   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides
   (including glucans) are often pointed out as the most bioactive
   compounds isolated from mushrooms, but other molecules such as
   triterpenoids, might also be highlighted for their bioactivity. In
   scientific research, when isolated compounds are used, potential
   synergistic effects might be lost. Accordingly, the bioactivity of
   Phellinus linteus was evaluated in selected fractions (polysaccharides,
   glucans and triterpenoids), as well as in the methanolic and ethanolic
   extracts. The best antioxidant and antibacterial activities were
   obtained with methanolic extract, while glucan and triterpenoid
   fractions gave the strongest antifungal activity. In contrast, ethanolic
   extract gave the best results in cytotoxic activity, indicating that the
   bioactive compounds present might act synergistically. The
   differentiated activity of P. linteus fractions and extracts could be
   useful to find antimicrobial, antioxidant and cytotoxic agents as
   alternatives to synthetic chemicals with application in agriculture,
   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Lwt-Food Science and Technology
T1  - Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity
IS  - 2
VL  - 58
DO  - 10.1016/j.lwt.2014.04.013
SP  - 478
EP  - 485
ER  - 

@article{
author = "Reis, Filipa S. and Barreira, Joao C. M. and Calhelha, Ricardo C. and van Griensven, Leo J. I. D. and Ćirić, Ana and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Mushrooms are widely appreciated for their organoleptic qualities, being
   also recognized as good sources of bioactive compounds that provide
   antioxidant, antimicrobial and cytotoxic activities. Polysaccharides
   (including glucans) are often pointed out as the most bioactive
   compounds isolated from mushrooms, but other molecules such as
   triterpenoids, might also be highlighted for their bioactivity. In
   scientific research, when isolated compounds are used, potential
   synergistic effects might be lost. Accordingly, the bioactivity of
   Phellinus linteus was evaluated in selected fractions (polysaccharides,
   glucans and triterpenoids), as well as in the methanolic and ethanolic
   extracts. The best antioxidant and antibacterial activities were
   obtained with methanolic extract, while glucan and triterpenoid
   fractions gave the strongest antifungal activity. In contrast, ethanolic
   extract gave the best results in cytotoxic activity, indicating that the
   bioactive compounds present might act synergistically. The
   differentiated activity of P. linteus fractions and extracts could be
   useful to find antimicrobial, antioxidant and cytotoxic agents as
   alternatives to synthetic chemicals with application in agriculture,
   food industry or pharmacy. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Lwt-Food Science and Technology",
title = "Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity",
number = "2",
volume = "58",
doi = "10.1016/j.lwt.2014.04.013",
pages = "478-485"
}

Reis, F. S., Barreira, J. C. M., Calhelha, R. C., van Griensven, L. J. I. D., Ćirić, A., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2014). Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity. in Lwt-Food Science and Technology, 58(2), 478-485.
https://doi.org/10.1016/j.lwt.2014.04.013

Reis FS, Barreira JCM, Calhelha RC, van Griensven LJID, Ćirić A, Glamočlija J, Soković M, Ferreira ICFR. Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity. in Lwt-Food Science and Technology. 2014;58(2):478-485.
doi:10.1016/j.lwt.2014.04.013 .

Reis, Filipa S., Barreira, Joao C. M., Calhelha, Ricardo C., van Griensven, Leo J. I. D., Ćirić, Ana, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Chemical characterization of the medicinal mushroom Phellinus linteus
 (Berkeley & Curtis) Teng and contribution of different fractions to its
 bioactivity" in Lwt-Food Science and Technology, 58, no. 2 (2014):478-485,
https://doi.org/10.1016/j.lwt.2014.04.013 . .

TY  - JOUR
AU  - Barreira, Joao C. M.
AU  - Dias, Maria Ines
AU  - Zivkovic, Jelena
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2123
AB  - Veronica (Plantaginaceae) genus is widely distributed in different
   habitats. The phenolic compounds of Veronica montana, Veronica polita
   and Veronica spuria were tentatively identified by HPLC-DAD-ESI/MS. The
   phenolic profiles showed that flavones were the major compounds (V.
   montana: 7 phenolic acids, 5 flavones, 4 phenylethanoids and 1
   isoflavone; V. polita: 10 flavones, 5 phenolic acids, 2 phenylethanoids,
   1 flavonol and 1 isoflavone; V. spuria: 10 phenolic acids, 5 flavones, 2
   flavonols, 2 phenylethanoids and 1 isoflavone). V. spuria possessed the
   highest contents in all groups of phenolic compounds, except flavones,
   which did not show differences among the assayed species. Overall, these
   species might be considered good sources of phenolic compounds for
   industrial or pharmacological applications. (C) 2014 Elsevier Ltd. All
   rights reserved.
T2  - Food Chemistry
T1  - Phenolic profiling of Veronica spp. grown in mountain, urban and sandy
 soil environments
VL  - 163
DO  - 10.1016/j.foodchem.2014.04.117
SP  - 275
EP  - 283
ER  - 

@article{
author = "Barreira, Joao C. M. and Dias, Maria Ines and Zivkovic, Jelena and Stojković, Dejan and Soković, Marina and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "Veronica (Plantaginaceae) genus is widely distributed in different
   habitats. The phenolic compounds of Veronica montana, Veronica polita
   and Veronica spuria were tentatively identified by HPLC-DAD-ESI/MS. The
   phenolic profiles showed that flavones were the major compounds (V.
   montana: 7 phenolic acids, 5 flavones, 4 phenylethanoids and 1
   isoflavone; V. polita: 10 flavones, 5 phenolic acids, 2 phenylethanoids,
   1 flavonol and 1 isoflavone; V. spuria: 10 phenolic acids, 5 flavones, 2
   flavonols, 2 phenylethanoids and 1 isoflavone). V. spuria possessed the
   highest contents in all groups of phenolic compounds, except flavones,
   which did not show differences among the assayed species. Overall, these
   species might be considered good sources of phenolic compounds for
   industrial or pharmacological applications. (C) 2014 Elsevier Ltd. All
   rights reserved.",
journal = "Food Chemistry",
title = "Phenolic profiling of Veronica spp. grown in mountain, urban and sandy
 soil environments",
volume = "163",
doi = "10.1016/j.foodchem.2014.04.117",
pages = "275-283"
}

Barreira, J. C. M., Dias, M. I., Zivkovic, J., Stojković, D., Soković, M., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2014). Phenolic profiling of Veronica spp. grown in mountain, urban and sandy
 soil environments. in Food Chemistry, 163, 275-283.
https://doi.org/10.1016/j.foodchem.2014.04.117

Barreira JCM, Dias MI, Zivkovic J, Stojković D, Soković M, Santos-Buelga C, Ferreira ICFR. Phenolic profiling of Veronica spp. grown in mountain, urban and sandy
 soil environments. in Food Chemistry. 2014;163:275-283.
doi:10.1016/j.foodchem.2014.04.117 .

Barreira, Joao C. M., Dias, Maria Ines, Zivkovic, Jelena, Stojković, Dejan, Soković, Marina, Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Phenolic profiling of Veronica spp. grown in mountain, urban and sandy
 soil environments" in Food Chemistry, 163 (2014):275-283,
https://doi.org/10.1016/j.foodchem.2014.04.117 . .

TY  - JOUR
AU  - Zivkovic, Jelena
AU  - Barreira, Joao C. M.
AU  - Stojković, Dejan
AU  - Cebovic, Tatjana
AU  - Santos-Buelga, Celestino
AU  - Maksimovic, Zoran
AU  - Ferreira, Isabel C. F. R.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2196
AB  - The phenolic profile and antibacterial, antimutagenic and antitumour
   activities of the methanolic extracts of Veronica urticifolia Jacq. were
   evaluated. HPLC-DAD/ESI-MS analysis revealed the presence of phenolic
   acids, flavonoids and phenylethanoids, with acteoside as the main
   component (14.9 mg/g of extract). Antibacterial effect was determined
   using the microbroth dilution assay and Staphylococcus aureus was the
   most sensitive strain (MIC and MBC = 7.5 mg/mL). Antimutagenic activity
   was evaluated by Ames mutagenicity assay. At 1 mg/plate, the tested
   extract afforded high protection against the mutagenicity of
   nitroquinoline-N-oxide (4NQO) to Salmonella typhimurium strain TA100
   (inhibition rate 48.3\%). Antitumour activity was screened in Ehrlich
   ascites carcinoma (EAC) model. Pretreatment with 2 mg/kg body weight
   showed statistically significant decrease in tumour cell viability,
   while ascites volume and tumour cell count became slightly decreased,
   but not to a statistically significant extent. The results indicate that
   V. urticifolia deserves further research into its potential
   chemoprevention effects. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.
VL  - 9
DO  - 10.1016/j.jff.2014.04.024
SP  - 192
EP  - 201
ER  - 

@article{
author = "Zivkovic, Jelena and Barreira, Joao C. M. and Stojković, Dejan and Cebovic, Tatjana and Santos-Buelga, Celestino and Maksimovic, Zoran and Ferreira, Isabel C. F. R.",
year = "2014",
abstract = "The phenolic profile and antibacterial, antimutagenic and antitumour
   activities of the methanolic extracts of Veronica urticifolia Jacq. were
   evaluated. HPLC-DAD/ESI-MS analysis revealed the presence of phenolic
   acids, flavonoids and phenylethanoids, with acteoside as the main
   component (14.9 mg/g of extract). Antibacterial effect was determined
   using the microbroth dilution assay and Staphylococcus aureus was the
   most sensitive strain (MIC and MBC = 7.5 mg/mL). Antimutagenic activity
   was evaluated by Ames mutagenicity assay. At 1 mg/plate, the tested
   extract afforded high protection against the mutagenicity of
   nitroquinoline-N-oxide (4NQO) to Salmonella typhimurium strain TA100
   (inhibition rate 48.3\%). Antitumour activity was screened in Ehrlich
   ascites carcinoma (EAC) model. Pretreatment with 2 mg/kg body weight
   showed statistically significant decrease in tumour cell viability,
   while ascites volume and tumour cell count became slightly decreased,
   but not to a statistically significant extent. The results indicate that
   V. urticifolia deserves further research into its potential
   chemoprevention effects. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.",
volume = "9",
doi = "10.1016/j.jff.2014.04.024",
pages = "192-201"
}

Zivkovic, J., Barreira, J. C. M., Stojković, D., Cebovic, T., Santos-Buelga, C., Maksimovic, Z.,& Ferreira, I. C. F. R.. (2014). Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.. in Journal of Functional Foods, 9, 192-201.
https://doi.org/10.1016/j.jff.2014.04.024

Zivkovic J, Barreira JCM, Stojković D, Cebovic T, Santos-Buelga C, Maksimovic Z, Ferreira ICFR. Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq.. in Journal of Functional Foods. 2014;9:192-201.
doi:10.1016/j.jff.2014.04.024 .

Zivkovic, Jelena, Barreira, Joao C. M., Stojković, Dejan, Cebovic, Tatjana, Santos-Buelga, Celestino, Maksimovic, Zoran, Ferreira, Isabel C. F. R., "Phenolic profile, antibacterial, antimutagenic and antitumour evaluation
 of Veronica urticifolia Jacq." in Journal of Functional Foods, 9 (2014):192-201,
https://doi.org/10.1016/j.jff.2014.04.024 . .