TY  - JOUR
AU  - Vega, Erika N.
AU  - Molina, Adriana K.
AU  - Pereira, Carla
AU  - Dias, Maria Inês
AU  - Heleno, Sandrina A.
AU  - Rodrigues, Paula
AU  - Fernandes, Isabel P.
AU  - Barreiro, Maria Filomena
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Carocho, Marcio
AU  - Barreira, João C. M.
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
PY  - 2021
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/4345
AB  - Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.
PB  - Basel: MDPI
T2  - Plants
T1  - Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative
IS  - 6
VL  - 10
DO  - 10.3390/plants10061181
SP  - 1181
ER  - 

@article{
author = "Vega, Erika N. and Molina, Adriana K. and Pereira, Carla and Dias, Maria Inês and Heleno, Sandrina A. and Rodrigues, Paula and Fernandes, Isabel P. and Barreiro, Maria Filomena and Stojković, Dejan and Soković, Marina and Carocho, Marcio and Barreira, João C. M. and Ferreira, Isabel C. F. R. and Barros, Lillian",
year = "2021",
abstract = "Given the importance of colour in the general acceptance or rejection of a product, the use of colorants is a widespread practice, particularly in the food industry. At the same time, with the increasing consumers’ awareness of the health effects that some artificial colorants can exert, there is a growing tendency to prioritize foodstuffs containing natural additives. In this work, Morus nigra L. and Rubus fruticosus L. fruit juices were characterized in terms of anthocyanins, organic acids, free sugars, and tocopherols, as also regarding their bioactive properties. Given their richness in anthocyanins, this study also aimed to prepare different solid colouring formulations by the spray-drying technique, using as stabilizers maltodextrin and arabic gum. Six free sugars and two organic acids were detected in the fruit juices, as well as the four tocopherol isoforms. Two cyanidin derivatives were found in M. nigra (cyanidin-3-O-glucoside and cyanidin-O-rhamnoside) and other four in R. fruticosus (cyanidin-O-hexoside, cyanidin-3-O-glucoside, cyanidin-O-pentoside, and cyanidin-3-O-dioxaloilglucoside). The developed colouring formulations revealed a good stability over time, in terms of anthocyanin concentration and colour parameters, and revealed to be safe for consumption, either concerning their low microbial load and lack of cytotoxicity. Thus, they represent a promising natural alternative to the massively used artificial colorants.",
publisher = "Basel: MDPI",
journal = "Plants",
title = "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative",
number = "6",
volume = "10",
doi = "10.3390/plants10061181",
pages = "1181"
}

Vega, E. N., Molina, A. K., Pereira, C., Dias, M. I., Heleno, S. A., Rodrigues, P., Fernandes, I. P., Barreiro, M. F., Stojković, D., Soković, M., Carocho, M., Barreira, J. C. M., Ferreira, I. C. F. R.,& Barros, L.. (2021). Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants
Basel: MDPI., 10(6), 1181.
https://doi.org/10.3390/plants10061181

Vega EN, Molina AK, Pereira C, Dias MI, Heleno SA, Rodrigues P, Fernandes IP, Barreiro MF, Stojković D, Soković M, Carocho M, Barreira JCM, Ferreira ICFR, Barros L. Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative. in Plants. 2021;10(6):1181.
doi:10.3390/plants10061181 .

Vega, Erika N., Molina, Adriana K., Pereira, Carla, Dias, Maria Inês, Heleno, Sandrina A., Rodrigues, Paula, Fernandes, Isabel P., Barreiro, Maria Filomena, Stojković, Dejan, Soković, Marina, Carocho, Marcio, Barreira, João C. M., Ferreira, Isabel C. F. R., Barros, Lillian, "Anthocyanins from rubus fruticosus l. And morus nigra l. applied as food colorants: A natural alternative" in Plants, 10, no. 6 (2021):1181,
https://doi.org/10.3390/plants10061181 . .

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

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

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

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

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

TY  - 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  - Ferreira, Isabel C. F. R.
AU  - Heleno, Sandrina A.
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Queiroz, Maria Joao R. P.
AU  - Helena Vasconcelos, M.
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1948
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3526
AB  - Ganoderma genus comprises one of the most commonly studied species   worldwide, Ganoderma lucidum. However, other Ganoderma species have been   also reported as important sources of bioactive compounds.   Polysaccharides are important contributors to the medicinal properties   reported for Ganoderma species, as demonstrated by the numerous   publications, including reviews, on this matter. Yet, what are the   chemical features of Ganoderma polysaccharides that have bioactivity? In   the present manuscript, the chemical features of Ganoderma   polysaccharides with reported antioxidant, antitumor and antimicrobial   activities (the most studied worldwide) are analyzed in detail. The   composition of sugars (homo- versus hetero-glucans and other   polysaccharides), type of glycosidic linkages, branching patterns, and   linkage to proteins are discussed. Methods for extraction, isolation and   identification are evaluated and, finally, the bioactivity of   polysaccharidic extracts and purified compounds are discussed. The   integration of data allows deduction of structure-activity relationships   and gives clues to the chemical aspects involved in Ganoderma   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Phytochemistry
T1  - Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities
IS  - SI
VL  - 114
DO  - 10.1016/j.phytochem.2014.10.011
SP  - 38
EP  - 55
ER  - 

@article{
author = "Ferreira, Isabel C. F. R. and Heleno, Sandrina A. and Reis, Filipa S. and Stojković, Dejan and Queiroz, Maria Joao R. P. and Helena Vasconcelos, M. and Soković, Marina",
year = "2015",
abstract = "Ganoderma genus comprises one of the most commonly studied species   worldwide, Ganoderma lucidum. However, other Ganoderma species have been   also reported as important sources of bioactive compounds.   Polysaccharides are important contributors to the medicinal properties   reported for Ganoderma species, as demonstrated by the numerous   publications, including reviews, on this matter. Yet, what are the   chemical features of Ganoderma polysaccharides that have bioactivity? In   the present manuscript, the chemical features of Ganoderma   polysaccharides with reported antioxidant, antitumor and antimicrobial   activities (the most studied worldwide) are analyzed in detail. The   composition of sugars (homo- versus hetero-glucans and other   polysaccharides), type of glycosidic linkages, branching patterns, and   linkage to proteins are discussed. Methods for extraction, isolation and   identification are evaluated and, finally, the bioactivity of   polysaccharidic extracts and purified compounds are discussed. The   integration of data allows deduction of structure-activity relationships   and gives clues to the chemical aspects involved in Ganoderma   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Phytochemistry",
title = "Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities",
number = "SI",
volume = "114",
doi = "10.1016/j.phytochem.2014.10.011",
pages = "38-55"
}

Ferreira, I. C. F. R., Heleno, S. A., Reis, F. S., Stojković, D., Queiroz, M. J. R. P., Helena Vasconcelos, M.,& Soković, M.. (2015). Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities. in Phytochemistry, 114(SI), 38-55.
https://doi.org/10.1016/j.phytochem.2014.10.011

Ferreira ICFR, Heleno SA, Reis FS, Stojković D, Queiroz MJRP, Helena Vasconcelos M, Soković M. Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities. in Phytochemistry. 2015;114(SI):38-55.
doi:10.1016/j.phytochem.2014.10.011 .

Ferreira, Isabel C. F. R., Heleno, Sandrina A., Reis, Filipa S., Stojković, Dejan, Queiroz, Maria Joao R. P., Helena Vasconcelos, M., Soković, Marina, "Chemical features of Ganoderma polysaccharides with antioxidant, antitumor and antimicrobial activities" in Phytochemistry, 114, no. SI (2015):38-55,
https://doi.org/10.1016/j.phytochem.2014.10.011 . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Barros, Lillian
AU  - Martins, Anabela
AU  - Morales, Patricia
AU  - Fernandez-Ruiz, Virginia
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2360
AB  - Wild mushrooms are important sources of nutrients and bioactive
   compounds, namely phenolic acids. After their ingestion, bioactive
   molecules have to be released from the matrix to be absorbed by the
   organism. In the present work, two wild edible mushrooms (Volvopluteus
   gloiocephalus and Clitocybe subconnexa) were studied for their
   nutritional value, detailed chemical composition and antimicrobial
   activity. Bioaccessibility studies were also performed using the in
   vitro digestion of the crude powder, phenolic extracts and individual
   phenolic acids identified in the samples. The studied species proved to
   be rich sources of nutrients, minerals and bioactive molecules such as
   phenolic acids. The in vitro digestion conducted to a decrease in
   antibacterial activity, but not in antifungal and demelanizing
   properties. Nevertheless, in most of the cases, the analyzed samples
   presented higher antibacterial and antifungal activities than the
   standards. The bioactive molecules (phenolic acids) were found in higher
   concentrations in the phenolic extracts before in vitro digestion, which
   is agreement with the highest antibacterial activity revealed by these
   extracts. It should be highlighted that the phenolic acids were still
   bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
   reserved.
T2  - Lwt-Food Science and Technology
T1  - Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms
IS  - 2
VL  - 63
DO  - 10.1016/j.lwt.2015.04.028
SP  - 799
EP  - 806
ER  - 

@article{
author = "Heleno, Sandrina A. and Barros, Lillian and Martins, Anabela and Morales, Patricia and Fernandez-Ruiz, Virginia and Glamočlija, Jasmina and Soković, Marina and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Wild mushrooms are important sources of nutrients and bioactive
   compounds, namely phenolic acids. After their ingestion, bioactive
   molecules have to be released from the matrix to be absorbed by the
   organism. In the present work, two wild edible mushrooms (Volvopluteus
   gloiocephalus and Clitocybe subconnexa) were studied for their
   nutritional value, detailed chemical composition and antimicrobial
   activity. Bioaccessibility studies were also performed using the in
   vitro digestion of the crude powder, phenolic extracts and individual
   phenolic acids identified in the samples. The studied species proved to
   be rich sources of nutrients, minerals and bioactive molecules such as
   phenolic acids. The in vitro digestion conducted to a decrease in
   antibacterial activity, but not in antifungal and demelanizing
   properties. Nevertheless, in most of the cases, the analyzed samples
   presented higher antibacterial and antifungal activities than the
   standards. The bioactive molecules (phenolic acids) were found in higher
   concentrations in the phenolic extracts before in vitro digestion, which
   is agreement with the highest antibacterial activity revealed by these
   extracts. It should be highlighted that the phenolic acids were still
   bioavailable after digestion. (C) 2015 Elsevier Ltd. All rights
   reserved.",
journal = "Lwt-Food Science and Technology",
title = "Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms",
number = "2",
volume = "63",
doi = "10.1016/j.lwt.2015.04.028",
pages = "799-806"
}

Heleno, S. A., Barros, L., Martins, A., Morales, P., Fernandez-Ruiz, V., Glamočlija, J., Soković, M.,& Ferreira, I. C. F. R.. (2015). Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms. in Lwt-Food Science and Technology, 63(2), 799-806.
https://doi.org/10.1016/j.lwt.2015.04.028

Heleno SA, Barros L, Martins A, Morales P, Fernandez-Ruiz V, Glamočlija J, Soković M, Ferreira ICFR. Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms. in Lwt-Food Science and Technology. 2015;63(2):799-806.
doi:10.1016/j.lwt.2015.04.028 .

Heleno, Sandrina A., Barros, Lillian, Martins, Anabela, Morales, Patricia, Fernandez-Ruiz, Virginia, Glamočlija, Jasmina, Soković, Marina, Ferreira, Isabel C. F. R., "Nutritional value, bioactive compounds, antimicrobial activity and
 bioaccessibility studies with wild edible mushrooms" in Lwt-Food Science and Technology, 63, no. 2 (2015):799-806,
https://doi.org/10.1016/j.lwt.2015.04.028 . .

TY  - JOUR
AU  - Ferreira, Isabel C. F. R.
AU  - Heleno, Sandrina A.
AU  - Reis, Filipa S.
AU  - Stojković, Dejan
AU  - Queiroz, Maria Joao R. P.
AU  - Helena Vasconcelos, M.
AU  - Soković, Marina
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/1948
AB  - Ganoderma genus comprises one of the most commonly studied species
   worldwide, Ganoderma lucidum. However, other Ganoderma species have been
   also reported as important sources of bioactive compounds.
   Polysaccharides are important contributors to the medicinal properties
   reported for Ganoderma species, as demonstrated by the numerous
   publications, including reviews, on this matter. Yet, what are the
   chemical features of Ganoderma polysaccharides that have bioactivity? In
   the present manuscript, the chemical features of Ganoderma
   polysaccharides with reported antioxidant, antitumor and antimicrobial
   activities (the most studied worldwide) are analyzed in detail. The
   composition of sugars (homo- versus hetero-glucans and other
   polysaccharides), type of glycosidic linkages, branching patterns, and
   linkage to proteins are discussed. Methods for extraction, isolation and
   identification are evaluated and, finally, the bioactivity of
   polysaccharidic extracts and purified compounds are discussed. The
   integration of data allows deduction of structure-activity relationships
   and gives clues to the chemical aspects involved in Ganoderma
   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.
T2  - Phytochemistry
T1  - Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities
IS  - SI
VL  - 114
DO  - 10.1016/j.phytochem.2014.10.011
SP  - 38
EP  - 55
ER  - 

@article{
author = "Ferreira, Isabel C. F. R. and Heleno, Sandrina A. and Reis, Filipa S. and Stojković, Dejan and Queiroz, Maria Joao R. P. and Helena Vasconcelos, M. and Soković, Marina",
year = "2015",
abstract = "Ganoderma genus comprises one of the most commonly studied species
   worldwide, Ganoderma lucidum. However, other Ganoderma species have been
   also reported as important sources of bioactive compounds.
   Polysaccharides are important contributors to the medicinal properties
   reported for Ganoderma species, as demonstrated by the numerous
   publications, including reviews, on this matter. Yet, what are the
   chemical features of Ganoderma polysaccharides that have bioactivity? In
   the present manuscript, the chemical features of Ganoderma
   polysaccharides with reported antioxidant, antitumor and antimicrobial
   activities (the most studied worldwide) are analyzed in detail. The
   composition of sugars (homo- versus hetero-glucans and other
   polysaccharides), type of glycosidic linkages, branching patterns, and
   linkage to proteins are discussed. Methods for extraction, isolation and
   identification are evaluated and, finally, the bioactivity of
   polysaccharidic extracts and purified compounds are discussed. The
   integration of data allows deduction of structure-activity relationships
   and gives clues to the chemical aspects involved in Ganoderma
   bioactivity. (C) 2014 Elsevier Ltd. All rights reserved.",
journal = "Phytochemistry",
title = "Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities",
number = "SI",
volume = "114",
doi = "10.1016/j.phytochem.2014.10.011",
pages = "38-55"
}

Ferreira, I. C. F. R., Heleno, S. A., Reis, F. S., Stojković, D., Queiroz, M. J. R. P., Helena Vasconcelos, M.,& Soković, M.. (2015). Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities. in Phytochemistry, 114(SI), 38-55.
https://doi.org/10.1016/j.phytochem.2014.10.011

Ferreira ICFR, Heleno SA, Reis FS, Stojković D, Queiroz MJRP, Helena Vasconcelos M, Soković M. Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities. in Phytochemistry. 2015;114(SI):38-55.
doi:10.1016/j.phytochem.2014.10.011 .

Ferreira, Isabel C. F. R., Heleno, Sandrina A., Reis, Filipa S., Stojković, Dejan, Queiroz, Maria Joao R. P., Helena Vasconcelos, M., Soković, Marina, "Chemical features of Ganoderma polysaccharides with antioxidant,
 antitumor and antimicrobial activities" in Phytochemistry, 114, no. SI (2015):38-55,
https://doi.org/10.1016/j.phytochem.2014.10.011 . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Ferreira, Isabel C. F. R.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Martins, Anabela
AU  - Queiroz, Maria Joao R. P.
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2149
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3611
AB  - Despite the available data regarding antimicrobial activity of phenolic   acids, studies dealing with the effects of their metabolites or   derivatives are scarce. Therefore, the antimicrobial and demelanizing   activities of Coprinopsis atramentaria extract, its organic acids, and   methylated and glucuronated derivatives were evaluated. The antifungal   activity was stronger than the antibacterial effects. In general,   individual compounds (mostly organic acids) exhibited higher activity   than the extract and even higher than the standards used in the assays.   Methylated derivatives presented the highest demelanizing activity   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.   cyclopium. The inclusion of methyl groups in the parental compound   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal   activities of CoA, while the inclusion of acetyl groups (CoAGP)   increased the antifungal activity but the antibacterial properties were   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,   HAM3 and CAM) increased the demelanizing activity, but decreased the   antimicrobial properties. The present work contributes to the knowledge   of the mechanisms involved in the antimicrobial properties of organic   acids namely, phenolic acids, usually present in mushrooms. Organic   acids, and methylated and glucuronated derivatives could be used as   antimicrobial agents.
T2  - Food & Function
T1  - Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents
IS  - 10
VL  - 5
DO  - 10.1039/c4fo00490f
SP  - 2521
EP  - 2528
ER  - 

@article{
author = "Heleno, Sandrina A. and Ferreira, Isabel C. F. R. and Ćirić, Ana and Glamočlija, Jasmina and Martins, Anabela and Queiroz, Maria Joao R. P. and Soković, Marina",
year = "2014",
abstract = "Despite the available data regarding antimicrobial activity of phenolic   acids, studies dealing with the effects of their metabolites or   derivatives are scarce. Therefore, the antimicrobial and demelanizing   activities of Coprinopsis atramentaria extract, its organic acids, and   methylated and glucuronated derivatives were evaluated. The antifungal   activity was stronger than the antibacterial effects. In general,   individual compounds (mostly organic acids) exhibited higher activity   than the extract and even higher than the standards used in the assays.   Methylated derivatives presented the highest demelanizing activity   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.   cyclopium. The inclusion of methyl groups in the parental compound   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal   activities of CoA, while the inclusion of acetyl groups (CoAGP)   increased the antifungal activity but the antibacterial properties were   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,   HAM3 and CAM) increased the demelanizing activity, but decreased the   antimicrobial properties. The present work contributes to the knowledge   of the mechanisms involved in the antimicrobial properties of organic   acids namely, phenolic acids, usually present in mushrooms. Organic   acids, and methylated and glucuronated derivatives could be used as   antimicrobial agents.",
journal = "Food & Function",
title = "Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents",
number = "10",
volume = "5",
doi = "10.1039/c4fo00490f",
pages = "2521-2528"
}

Heleno, S. A., Ferreira, I. C. F. R., Ćirić, A., Glamočlija, J., Martins, A., Queiroz, M. J. R. P.,& Soković, M.. (2014). Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents. in Food & Function, 5(10), 2521-2528.
https://doi.org/10.1039/c4fo00490f

Heleno SA, Ferreira ICFR, Ćirić A, Glamočlija J, Martins A, Queiroz MJRP, Soković M. Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents. in Food & Function. 2014;5(10):2521-2528.
doi:10.1039/c4fo00490f .

Heleno, Sandrina A., Ferreira, Isabel C. F. R., Ćirić, Ana, Glamočlija, Jasmina, Martins, Anabela, Queiroz, Maria Joao R. P., Soković, Marina, "Coprinopsis atramentaria extract, its organic acids, and synthesized glucuronated and methylated derivatives as antibacterial and antifungal agents" in Food & Function, 5, no. 10 (2014):2521-2528,
https://doi.org/10.1039/c4fo00490f . .

TY  - JOUR
AU  - Heleno, Sandrina A.
AU  - Ferreira, Isabel C. F. R.
AU  - Ćirić, Ana
AU  - Glamočlija, Jasmina
AU  - Martins, Anabela
AU  - Queiroz, Maria Joao R. P.
AU  - Soković, Marina
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2149
AB  - Despite the available data regarding antimicrobial activity of phenolic
   acids, studies dealing with the effects of their metabolites or
   derivatives are scarce. Therefore, the antimicrobial and demelanizing
   activities of Coprinopsis atramentaria extract, its organic acids, and
   methylated and glucuronated derivatives were evaluated. The antifungal
   activity was stronger than the antibacterial effects. In general,
   individual compounds (mostly organic acids) exhibited higher activity
   than the extract and even higher than the standards used in the assays.
   Methylated derivatives presented the highest demelanizing activity
   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.
   cyclopium. The inclusion of methyl groups in the parental compound
   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal
   activities of CoA, while the inclusion of acetyl groups (CoAGP)
   increased the antifungal activity but the antibacterial properties were
   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,
   HAM3 and CAM) increased the demelanizing activity, but decreased the
   antimicrobial properties. The present work contributes to the knowledge
   of the mechanisms involved in the antimicrobial properties of organic
   acids namely, phenolic acids, usually present in mushrooms. Organic
   acids, and methylated and glucuronated derivatives could be used as
   antimicrobial agents.
T2  - Food & Function
T1  - Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents
IS  - 10
VL  - 5
DO  - 10.1039/c4fo00490f
SP  - 2521
EP  - 2528
ER  - 

@article{
author = "Heleno, Sandrina A. and Ferreira, Isabel C. F. R. and Ćirić, Ana and Glamočlija, Jasmina and Martins, Anabela and Queiroz, Maria Joao R. P. and Soković, Marina",
year = "2014",
abstract = "Despite the available data regarding antimicrobial activity of phenolic
   acids, studies dealing with the effects of their metabolites or
   derivatives are scarce. Therefore, the antimicrobial and demelanizing
   activities of Coprinopsis atramentaria extract, its organic acids, and
   methylated and glucuronated derivatives were evaluated. The antifungal
   activity was stronger than the antibacterial effects. In general,
   individual compounds (mostly organic acids) exhibited higher activity
   than the extract and even higher than the standards used in the assays.
   Methylated derivatives presented the highest demelanizing activity
   toward Aspergillus niger, A. fumigatus and Penicillium verrucosum var.
   cyclopium. The inclusion of methyl groups in the parental compound
   (CoAM1, CoAM2 and CoAM3) strongly increased antibacterial and antifungal
   activities of CoA, while the inclusion of acetyl groups (CoAGP)
   increased the antifungal activity but the antibacterial properties were
   maintained. For HA and CA, the inclusion of methyl groups (HAM1, HAM2,
   HAM3 and CAM) increased the demelanizing activity, but decreased the
   antimicrobial properties. The present work contributes to the knowledge
   of the mechanisms involved in the antimicrobial properties of organic
   acids namely, phenolic acids, usually present in mushrooms. Organic
   acids, and methylated and glucuronated derivatives could be used as
   antimicrobial agents.",
journal = "Food & Function",
title = "Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents",
number = "10",
volume = "5",
doi = "10.1039/c4fo00490f",
pages = "2521-2528"
}

Heleno, S. A., Ferreira, I. C. F. R., Ćirić, A., Glamočlija, J., Martins, A., Queiroz, M. J. R. P.,& Soković, M.. (2014). Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents. in Food & Function, 5(10), 2521-2528.
https://doi.org/10.1039/c4fo00490f

Heleno SA, Ferreira ICFR, Ćirić A, Glamočlija J, Martins A, Queiroz MJRP, Soković M. Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents. in Food & Function. 2014;5(10):2521-2528.
doi:10.1039/c4fo00490f .

Heleno, Sandrina A., Ferreira, Isabel C. F. R., Ćirić, Ana, Glamočlija, Jasmina, Martins, Anabela, Queiroz, Maria Joao R. P., Soković, Marina, "Coprinopsis atramentaria extract, its organic acids, and synthesized
 glucuronated and methylated derivatives as antibacterial and antifungal
 agents" in Food & Function, 5, no. 10 (2014):2521-2528,
https://doi.org/10.1039/c4fo00490f . .