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Phytochemical Properties of Satureja kitaibelii, Potential Natural Antioxidants: a New Insight

Plant Foods for Human Nutrition volume 74, pages 179–184 (2019)Cite this article

Abstract

Satureja kitaibelii Wierzb. ex Heuff. has a great importance in Serbian ethnopharmacology/herbal traditional medicine, as well as a flavoring food additive. Ethanol extract of aerial parts of Satureja kitaibelii analyzed by liquid chromatography-mass spectrometry revealed the presence of 18 compounds among which the most abundant were phenolic acids, flavonoids, jasmonic acid derivatives and rosmanol. The extracts were rich in total phenolics and flavonoid contents, while rosmarinic acid was the dominant compound (18.30–29.52 mg/g). As assessments of antioxidant properties of natural extracts are important because of their growing use in medicine and food industry, antioxidant activity of ethanol extracts of Satureja kitaibelii was analyzed by several assays. The half maximal scavenging capacity (SC50) of 2,2′-diphenyl-1-picrylhydrazyl ranging from 71.20 to 125.65 μg/mL, the total antioxidant capacity from 272.37 to 714.12 mg ascorbic acid/g, and ferric ion reducing antioxidant power ranging from 0.74 to 1.94 μmol Fe/mg, clearly imply a significant antioxidant potential of Satureja kitaibelii. The extracts inhibit growth of Micrococcus luteus and Pseudomonas aeruginosa with inhibition zones 20–30 and 16–26 mm, respectively. Antioxidant and antibacterial activity of compounds identified in extracts suggest a great potential for Satureja kitaibelii application as valuable food ingredient.

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Abbreviations

DPPH:

2,2-diphenyl-1-picrylhydrazyl

TPTZ:

2,4,6-tris(2-pyridyl)-s-triazine

LC-MS:

Liquid chromatography – mass spectrometry

RA:

Rosmarinic acid

ESI:

Electron spray ionization

PDA:

Photo diode array detector

UV:

Ultra violet

Rt :

Retention time

TPC:

Total phenolic content

TFC:

Total flavonoid content

TAC:

Total antioxidant capacity

GA:

Gallic acid

AA:

Ascorbic acid

FRAP:

Ferric ion reducing antioxidant power

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Acknowledgements

This work was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Grants No.175056, 173029, ON 173021 and III43004).

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Affiliations

  1. Department of Chemistry Faculty of Medicine, University of Belgrade, Belgrade, 11000, Serbia

    Kristina Gopčević, Ivanka Karadžić & Lidija Izrael-Živković

  2. Institute of Botany and Botanical Garden Jevremovac, Faculty of Biology, University of Belgrade, Belgrade, 11000, Serbia

    Slavica Grujić

  3. Department for Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Belgrade, 11000, Serbia

    Jelena Arsenijević & Zoran Maksimović

Authors
  1. Kristina Gopčević
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  2. Slavica Grujić
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  3. Jelena Arsenijević
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  4. Ivanka Karadžić
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  5. Lidija Izrael-Živković
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  6. Zoran Maksimović
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Correspondence to Kristina Gopčević.

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Gopčević, K., Grujić, S., Arsenijević, J. et al. Phytochemical Properties of Satureja kitaibelii, Potential Natural Antioxidants: a New Insight. Plant Foods Hum Nutr 74, 179–184 (2019). https://doi.org/10.1007/s11130-019-0716-3

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  • DOI: https://doi.org/10.1007/s11130-019-0716-3

Keywords

  • S. Kitaibelii
  • Ethanol extracts
  • LC-PDA-MS analysis
  • Antioxidant activity
  • Natural antioxidants