TY  - JOUR
AU  - Nikolić, Miloš
AU  - Stojković, Dejan
AU  - Glamočlija, Jasmina
AU  - Ćirić, Ana
AU  - Markovic, Tatjana
AU  - Ivanov, Marija
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2357
AB  - Black and green pepper essential oils were used in this study in order
   to determine the chemical composition, in vitro antimicrobial activity
   against food spoilage microorganisms and in situ oils effect on food
   microorganism, after incorporation in chicken soup, by suggested
   methodology for calculation of Growth inhibition concentrations
   (GIC(50)). Chemical analysis revealed a total of 34 components. The
   major constituent of black pepper oil was trans-caryophyllene (30.33
   \%), followed by limonene (12.12 \%), while beta-pinene (24.42 \%),
   delta(3)-carene (19.72 \%), limonene (18.73 \%) and alpha-pinene (10.39
   \%) were dominant compounds in green pepper oil. Antimicrobial activity
   was determined by microdilution technique and minimal inhibitory (MIC)
   and minimal bactericidal/fungicidal concentrations (MBC/MFC) were
   determined. Green pepper oil showed stronger antibacterial and
   antifungal activity (MIC 0.50-1.87; MBC 0.63-2.5 mg/ml; MIC 0.07-0.16;
   MFC 0.13-1.25 mg/ml) against black pepper oil (MIC 0.07-3.75; MBC
   0.60-10.00 mg/ml; MIC 0.63-5.00; MFC 1.25-10.00 mg/ml. Oils successfully
   inhibited the growth of S. aureus in chicken soup in a dose dependent
   manner. GIC(50) values were calculated after 24, 48 and 72 h and were in
   range of 0.156-0.689 mg/ml. The 50 \% inhibitory concentrations (IC50)
   of EOs were 36.84 and 38.77 mg/ml with in 2, 2-diphenyl-1-picrylhydrazyl
   (DPPH) assay respectively.
   The obtained results revealed that black and green pepper volatiles are
   efficient in controlling the growth of known food-spoilage
   microorganisms.
T2  - Journal of Food Science and Technology-Mysore
T1  - Could essential oils of green and black pepper be used as food
 preservatives?
IS  - 10
VL  - 52
DO  - 10.1007/s13197-015-1792-5
SP  - 6565
EP  - 6573
ER  - 

@article{
author = "Nikolić, Miloš and Stojković, Dejan and Glamočlija, Jasmina and Ćirić, Ana and Markovic, Tatjana and Ivanov, Marija and Soković, Marina",
year = "2015",
abstract = "Black and green pepper essential oils were used in this study in order
   to determine the chemical composition, in vitro antimicrobial activity
   against food spoilage microorganisms and in situ oils effect on food
   microorganism, after incorporation in chicken soup, by suggested
   methodology for calculation of Growth inhibition concentrations
   (GIC(50)). Chemical analysis revealed a total of 34 components. The
   major constituent of black pepper oil was trans-caryophyllene (30.33
   \%), followed by limonene (12.12 \%), while beta-pinene (24.42 \%),
   delta(3)-carene (19.72 \%), limonene (18.73 \%) and alpha-pinene (10.39
   \%) were dominant compounds in green pepper oil. Antimicrobial activity
   was determined by microdilution technique and minimal inhibitory (MIC)
   and minimal bactericidal/fungicidal concentrations (MBC/MFC) were
   determined. Green pepper oil showed stronger antibacterial and
   antifungal activity (MIC 0.50-1.87; MBC 0.63-2.5 mg/ml; MIC 0.07-0.16;
   MFC 0.13-1.25 mg/ml) against black pepper oil (MIC 0.07-3.75; MBC
   0.60-10.00 mg/ml; MIC 0.63-5.00; MFC 1.25-10.00 mg/ml. Oils successfully
   inhibited the growth of S. aureus in chicken soup in a dose dependent
   manner. GIC(50) values were calculated after 24, 48 and 72 h and were in
   range of 0.156-0.689 mg/ml. The 50 \% inhibitory concentrations (IC50)
   of EOs were 36.84 and 38.77 mg/ml with in 2, 2-diphenyl-1-picrylhydrazyl
   (DPPH) assay respectively.
   The obtained results revealed that black and green pepper volatiles are
   efficient in controlling the growth of known food-spoilage
   microorganisms.",
journal = "Journal of Food Science and Technology-Mysore",
title = "Could essential oils of green and black pepper be used as food
 preservatives?",
number = "10",
volume = "52",
doi = "10.1007/s13197-015-1792-5",
pages = "6565-6573"
}

Nikolić, M., Stojković, D., Glamočlija, J., Ćirić, A., Markovic, T., Ivanov, M.,& Soković, M.. (2015). Could essential oils of green and black pepper be used as food
 preservatives?. in Journal of Food Science and Technology-Mysore, 52(10), 6565-6573.
https://doi.org/10.1007/s13197-015-1792-5

Nikolić M, Stojković D, Glamočlija J, Ćirić A, Markovic T, Ivanov M, Soković M. Could essential oils of green and black pepper be used as food
 preservatives?. in Journal of Food Science and Technology-Mysore. 2015;52(10):6565-6573.
doi:10.1007/s13197-015-1792-5 .

Nikolić, Miloš, Stojković, Dejan, Glamočlija, Jasmina, Ćirić, Ana, Markovic, Tatjana, Ivanov, Marija, Soković, Marina, "Could essential oils of green and black pepper be used as food
 preservatives?" in Journal of Food Science and Technology-Mysore, 52, no. 10 (2015):6565-6573,
https://doi.org/10.1007/s13197-015-1792-5 . .

TY  - JOUR
AU  - Nikolić, Miloš
AU  - Glamočlija, Jasmina
AU  - Ferreira, Isabel C. F. R.
AU  - Calhelha, Ricardo C.
AU  - Fernandes, Angela
AU  - Markovic, Tatjana
AU  - Markovic, Dejan
AU  - Giweli, Abdulhamed
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2300
AB  - Aromatic plant species of genus Thymus are important medicinal plants,
   highly recommended due to a range of therapeutic properties of their
   essential oils, commonly known as thyme oil: antirheumatic, antiseptic,
   antispasmodic, antimicrobial, cardiac, carminative, diuretic and
   expectorant. The oil is also beneficial in boosting the immune system
   and helps to fight colds, flu, infectious diseases and chills. It is
   proved to be a urinary antiseptic, being very helpful for cystitis and
   urethritis. Scientific validation of traditional uses, and phytochemical
   and bioactivity evaluation of essential oils from Thymus serpyllum,
   Thymus algeriensis and Thymus vulgaris were performed.
   GC/MS analysis revealed thymol as a major component of T. algeriensis,
   T. vulgaris and T. serpyllum, with its contribution to the oil 56.0\%,
   48.9\% and 38.5\%, respectively. All three essential oils (EOs)
   exhibited a significant antimicrobial activity against all tested
   strains, the T. serpyllum oil being the most potent one (MIC 2.5-5 mu
   g/mL, MBC 5-10 mu g/mL; MIC 1-2 mu g/mL, MFC 2-4 mu g/mL). In addition,
   the T. serpyllum oil revealed the highest antioxidant activity in all
   conducted assays and it was the most effective one against all tested
   cell lines, presenting GI(50) values of 7.02-52.69 mu g/mL. Moreover,
   none of the EOs showed toxicity at tested concentrations (>400 mu g/mL)
   for porcine liver primary cell culture. In addition to their well-known
   traditional use in food and cosmetics, the great potential of tested
   Thymus essential oils for application in oral diseases and anticancer
   treatments, encourage further investigation. (C) 2013 Elsevier B.V. All
   rights reserved.
T2  - Industrial Crops and Products
T1  - Chemical composition, antimicrobial, antioxidant and antitumor activity
 of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus
 vulgaris L. essential oils
VL  - 52
DO  - 10.1016/j.indcrop.2013.10.006
SP  - 183
EP  - 190
ER  - 

@article{
author = "Nikolić, Miloš and Glamočlija, Jasmina and Ferreira, Isabel C. F. R. and Calhelha, Ricardo C. and Fernandes, Angela and Markovic, Tatjana and Markovic, Dejan and Giweli, Abdulhamed and Soković, Marina",
year = "2014",
abstract = "Aromatic plant species of genus Thymus are important medicinal plants,
   highly recommended due to a range of therapeutic properties of their
   essential oils, commonly known as thyme oil: antirheumatic, antiseptic,
   antispasmodic, antimicrobial, cardiac, carminative, diuretic and
   expectorant. The oil is also beneficial in boosting the immune system
   and helps to fight colds, flu, infectious diseases and chills. It is
   proved to be a urinary antiseptic, being very helpful for cystitis and
   urethritis. Scientific validation of traditional uses, and phytochemical
   and bioactivity evaluation of essential oils from Thymus serpyllum,
   Thymus algeriensis and Thymus vulgaris were performed.
   GC/MS analysis revealed thymol as a major component of T. algeriensis,
   T. vulgaris and T. serpyllum, with its contribution to the oil 56.0\%,
   48.9\% and 38.5\%, respectively. All three essential oils (EOs)
   exhibited a significant antimicrobial activity against all tested
   strains, the T. serpyllum oil being the most potent one (MIC 2.5-5 mu
   g/mL, MBC 5-10 mu g/mL; MIC 1-2 mu g/mL, MFC 2-4 mu g/mL). In addition,
   the T. serpyllum oil revealed the highest antioxidant activity in all
   conducted assays and it was the most effective one against all tested
   cell lines, presenting GI(50) values of 7.02-52.69 mu g/mL. Moreover,
   none of the EOs showed toxicity at tested concentrations (>400 mu g/mL)
   for porcine liver primary cell culture. In addition to their well-known
   traditional use in food and cosmetics, the great potential of tested
   Thymus essential oils for application in oral diseases and anticancer
   treatments, encourage further investigation. (C) 2013 Elsevier B.V. All
   rights reserved.",
journal = "Industrial Crops and Products",
title = "Chemical composition, antimicrobial, antioxidant and antitumor activity
 of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus
 vulgaris L. essential oils",
volume = "52",
doi = "10.1016/j.indcrop.2013.10.006",
pages = "183-190"
}

Nikolić, M., Glamočlija, J., Ferreira, I. C. F. R., Calhelha, R. C., Fernandes, A., Markovic, T., Markovic, D., Giweli, A.,& Soković, M.. (2014). Chemical composition, antimicrobial, antioxidant and antitumor activity
 of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus
 vulgaris L. essential oils. in Industrial Crops and Products, 52, 183-190.
https://doi.org/10.1016/j.indcrop.2013.10.006

Nikolić M, Glamočlija J, Ferreira ICFR, Calhelha RC, Fernandes A, Markovic T, Markovic D, Giweli A, Soković M. Chemical composition, antimicrobial, antioxidant and antitumor activity
 of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus
 vulgaris L. essential oils. in Industrial Crops and Products. 2014;52:183-190.
doi:10.1016/j.indcrop.2013.10.006 .

Nikolić, Miloš, Glamočlija, Jasmina, Ferreira, Isabel C. F. R., Calhelha, Ricardo C., Fernandes, Angela, Markovic, Tatjana, Markovic, Dejan, Giweli, Abdulhamed, Soković, Marina, "Chemical composition, antimicrobial, antioxidant and antitumor activity
 of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus
 vulgaris L. essential oils" in Industrial Crops and Products, 52 (2014):183-190,
https://doi.org/10.1016/j.indcrop.2013.10.006 . .

TY  - JOUR
AU  - Nikolić, Miloš
AU  - Jovanovic, Katarina K.
AU  - Markovic, Tatjana
AU  - Markovic, Dejan
AU  - Gligorijevic, Nevenka
AU  - Radulovic, Sinia
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2134
AB  - The aim of this study was to assess the biological activity of essential
   oils from five Lamiaceae species, Mentha piperita, Mentha pulegium,
   Lavandula angustifolia, Satureja montana and Salvia lavandulifolia, for
   their chemical composition, antimicrobial and cytotoxic properties. Gas
   chromatography coupled with FID and MS of essential oils revealed
   menthol (47.5\%), pulegone (68.7), linalool (40.3\%), thymol (44.6\%),
   and camphor (29.1\%) to be major oils' components, respectively. Minimum
   inhibitory (MIC) and minimum bactericidal/fungicidal (MBC/MFC)
   concentrations were determined by microdilution method. Seven bacterial
   species, representing clinical specimens, including Streptococcus
   mutans, Streptococcus sanguis, Streptococcus salivarius, Streptococcus
   pyogenes, Pseudomonas aeruginosa, Lactobacillus acidophilus, and
   Enterecoccus feacalis, and fifty eight clinical oral Candida spp.
   isolates along with three reference strains were used in experiment. All
   essential oils (EOs) exhibited a significant antimicrobial activity
   against all tested microorganisms; the oil of S. montana proved to be
   the most potent one (MIC 30.0-630.0 mu g/mL, MBC 60.0-250.0 mu g/mL; MIC
   0.9-1.0 mu g/mL; MFC 1.0-3.0 mu g/mL). In addition, the oil also
   revealed the highest cytotoxic activity against tested cell lines,
   presenting IC50 values from 40.13 to 65.51 mu g/mL, with mild
   selectivity towards HeLa cells observed in regard to the normal cell
   line (MRC-5). In addition to the herbs traditional use in food and
   pharmacy, results of this study proved the great potential of their
   essential oils for application in oral disease and anticancer
   treatments. (C) 2014 Elsevier B.V. All rights reserved.
T2  - Industrial Crops and Products
T1  - Chemical composition, antimicrobial, and cytotoxic properties of five
 Lamiaceae essential oils
VL  - 61
DO  - 10.1016/j.indcrop.2014.07.011
SP  - 225
EP  - 232
ER  - 

@article{
author = "Nikolić, Miloš and Jovanovic, Katarina K. and Markovic, Tatjana and Markovic, Dejan and Gligorijevic, Nevenka and Radulovic, Sinia and Soković, Marina",
year = "2014",
abstract = "The aim of this study was to assess the biological activity of essential
   oils from five Lamiaceae species, Mentha piperita, Mentha pulegium,
   Lavandula angustifolia, Satureja montana and Salvia lavandulifolia, for
   their chemical composition, antimicrobial and cytotoxic properties. Gas
   chromatography coupled with FID and MS of essential oils revealed
   menthol (47.5\%), pulegone (68.7), linalool (40.3\%), thymol (44.6\%),
   and camphor (29.1\%) to be major oils' components, respectively. Minimum
   inhibitory (MIC) and minimum bactericidal/fungicidal (MBC/MFC)
   concentrations were determined by microdilution method. Seven bacterial
   species, representing clinical specimens, including Streptococcus
   mutans, Streptococcus sanguis, Streptococcus salivarius, Streptococcus
   pyogenes, Pseudomonas aeruginosa, Lactobacillus acidophilus, and
   Enterecoccus feacalis, and fifty eight clinical oral Candida spp.
   isolates along with three reference strains were used in experiment. All
   essential oils (EOs) exhibited a significant antimicrobial activity
   against all tested microorganisms; the oil of S. montana proved to be
   the most potent one (MIC 30.0-630.0 mu g/mL, MBC 60.0-250.0 mu g/mL; MIC
   0.9-1.0 mu g/mL; MFC 1.0-3.0 mu g/mL). In addition, the oil also
   revealed the highest cytotoxic activity against tested cell lines,
   presenting IC50 values from 40.13 to 65.51 mu g/mL, with mild
   selectivity towards HeLa cells observed in regard to the normal cell
   line (MRC-5). In addition to the herbs traditional use in food and
   pharmacy, results of this study proved the great potential of their
   essential oils for application in oral disease and anticancer
   treatments. (C) 2014 Elsevier B.V. All rights reserved.",
journal = "Industrial Crops and Products",
title = "Chemical composition, antimicrobial, and cytotoxic properties of five
 Lamiaceae essential oils",
volume = "61",
doi = "10.1016/j.indcrop.2014.07.011",
pages = "225-232"
}

Nikolić, M., Jovanovic, K. K., Markovic, T., Markovic, D., Gligorijevic, N., Radulovic, S.,& Soković, M.. (2014). Chemical composition, antimicrobial, and cytotoxic properties of five
 Lamiaceae essential oils. in Industrial Crops and Products, 61, 225-232.
https://doi.org/10.1016/j.indcrop.2014.07.011

Nikolić M, Jovanovic KK, Markovic T, Markovic D, Gligorijevic N, Radulovic S, Soković M. Chemical composition, antimicrobial, and cytotoxic properties of five
 Lamiaceae essential oils. in Industrial Crops and Products. 2014;61:225-232.
doi:10.1016/j.indcrop.2014.07.011 .

Nikolić, Miloš, Jovanovic, Katarina K., Markovic, Tatjana, Markovic, Dejan, Gligorijevic, Nevenka, Radulovic, Sinia, Soković, Marina, "Chemical composition, antimicrobial, and cytotoxic properties of five
 Lamiaceae essential oils" in Industrial Crops and Products, 61 (2014):225-232,
https://doi.org/10.1016/j.indcrop.2014.07.011 . .