Приказ основних података о документу

dc.creatorBeara, Ivana N.
dc.creatorLesjak, Marija M.
dc.creatorCetojevic-Simin, Dragana D.
dc.creatorMarjanović, Žaklina
dc.creatorRistic, Jelena D.
dc.creatorMrkonjic, Zorica O.
dc.creatorMimica-Dukic, Neda M.
dc.date.accessioned2022-04-05T14:50:20Z
dc.date.available2022-04-05T14:50:20Z
dc.date.issued2014
dc.identifier.issn0308-8146
dc.identifier.urihttp://rimsi.imsi.bg.ac.rs/handle/123456789/780
dc.description.abstractThe aim of this study was a comprehensive investigation on phenolic profile, antioxidant, anti-inflammatory and cytotoxic activity of the still insufficiently explored black summer truffles (Tuber aestivum Vittad.) and white (Tuber magnatum Pico) truffles. Methanol and water extracts, obtained by maceration and Soxhlet extraction, were examined. Forty-five phenolics was studied using LC-MS/MS: presence of 14 compounds was confirmed, with the most dominant being p-hydroxybenzoic acid, baicalein and kaempferol (T. aestivum), epicatechin and catechin (T. magnatum). Moderate antioxidant activity of both species was determined through several assays. Only T. magnatum showed anti-inflammatory potential by inhibiting COX-1 and 12-LOX pathway products synthesis. Methanol extracts exerted cytotoxicity against some tumour cell lines (HeLa, MCF7, HT-29), besides the prominent activity of water extracts towards breast adenocarcinoma (MCF7). To conclude, these results support further investigations of phytochemicals and biological activity towards verification of nutraceutical use of both species.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172058/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectTuber magnatumen
dc.subjectTuber aestivumen
dc.subjectLC-MS/MSen
dc.subjectCytotoxic activityen
dc.subjectAntioxidant activityen
dc.subjectAnti-inflammatory activityen
dc.titlePhenolic profile, antioxidant, anti-inflammatory and cytotoxic activities of black (Tuber aestivum Vittad.) and white (Tuber magnatum Pico) trufflesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage466
dc.citation.other165: 460-466
dc.citation.rankaM21
dc.citation.spage460
dc.citation.volume165
dc.identifier.doi10.1016/j.foodchem.2014.05.116
dc.identifier.pmid25038699
dc.identifier.scopus2-s2.0-84903203103
dc.identifier.wos000340303600059
dc.type.versionpublishedVersion


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Приказ основних података о документу