Centauries as underestimated food additives: Antioxidant and antimicrobial potential
2014
Authors:
Šiler, BranislavŽivković, Suzana
Banjanac, Tijana
Cvetkovic, Jelena
Nestorović Živković, Jasmina
Ćirić, Ana
Soković, Marina
Misic, Danijela
Document Type:
Article (Published version)
Metadata
Show full item recordAbstract:
Methanol extracts of aerial parts and roots of five centaury species
(Centaurium erythraea, C tenuiflorum, C. littorale ssp. uliginosum, C.
pulchellum, and Schenkia spicata) were analysed for their main secondary
metabolites: secoiridoid glycosides, a group of monoterpenoid compounds,
and phenolics (xanthones and flavonoids), and further investigated for
antioxidant capacity and antimicrobial activity. The results of ARTS,
DPPH, and FRAP assays showed that above ground parts generally displayed
up to 13 times higher antioxidant activity compared to roots, which
should be related to higher phenolics content, especially flavonoids, in
green plant organs. Secoiridoid glycosides showed no antioxidant
activity. All the tested extracts demonstrated appreciative
antibacterial (0.05-0.5 mg ml(-1)) and strong antifungal activity
(0.1-0.6 mg ml(-1)). Our results imply that above ground parts of all
centaury species studied, could be recommended for human usage as a rich
source of natural antioxidants and also in food industry as strong
antimicrobial agents for food preservation. (C) 2013 Elsevier Ltd. All
rights reserved.
Keywords:
Centauries; Secoiridoid glycosides; Phenolics; Antimicrobial activity; Antioxidant activitySource:
Food Chemistry, 2014, 147, 367-376
DOI: 10.1016/j.foodchem.2013.10.007
ISSN: 0308-8146