Tamjanika, a Balkan native variety of Vitis vinifera L.: Chemical characterization, antibacterial, and anti‐dermatomycosis potential of seed oil
2022
Аутори:
Đorđevski, NikoletaStojković, Dejan
Živković, Jelena
Pljevljakušić, Dejan
Ristanović, Elizabeta
Nikolić, Biljana
Ćirić, Ana
Тип документа:
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт:
This study was designed to explore functional food properties of edible seed oil obtained from Tamjanika seeds—autochthonous grape variety of Balkan Peninsula. In order to accomplish our goals, seed oil was isolated by Soxhlet apparatus and chemically characterized regarding fatty acids, carotenoids, tocopherols, and tocotrienols. Antimicrobial activity of the isolated oil was tested by microdilution method. For that purposes, six bacterial species were used, belonging to human infectious agents and food contaminants. Furthermore, the activity of the oil was investigated against clinical isolates of dermatomycetes. Our study has shown that oil of Vitis vinifera L. Tamjanika variety was an abundant source of polyunsaturated fatty acids (81.43%) with predominant linoleic acid. HPLC analysis revealed the presence of carotenoid lutein (0.15 mg/100 g). The seed oil was rich in tocotrienols (85.04 mg/100 g) predominating over tocopherols (8.37 mg/100 g). The oil possessed microbicidal activity against all the tested microbes. Bacteria were more sensitive to the effect of the oil (minimum inhibitory concentration [MIC] 7.7–15.4) when compared with oil effect on tested dermatomycetes (MIC 20–40). Our investigation has shown for the first time that grape oil could be active against wide spectrum of bacteria and clinically isolated dermatomycetes. The significance of this study lies in the fact that it pointed out the functional food properties of grape seed oil that was fully chemically characterized.
Кључне речи:
Antimicrobials; Chemical characterization; Dermatomycetes; Edible oil; Functional food; Tamjanika variety; Vitis vinifera L.Извор:
Food Science & Nutrition, 2022, 10, 4, 1312-1319Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200007 (Универзитет у Београду, Институт за биолошка истраживања 'Синиша Станковић') (RS-MESTD-inst-2020-200007)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200003 (Институт за проучавање лековитог биља 'Др Јосиф Панчић', Београд) (RS-MESTD-inst-2020-200003)
DOI: 10.1002/fsn3.2777
ISSN: 2048-7177
WoS: 000753865800001
Scopus: 2-s2.0-85124573906
URI
https://onlinelibrary.wiley.com/doi/10.1002/fsn3.2777http://radar.ibiss.bg.ac.rs/handle/123456789/4864