Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.-Reference-Cited by-同舟云学术

Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.

Published:2015 Issue:4 Volume:6 Page:1164-1175
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Katanić Jelena¹²³⁴⁵,Boroja Tatjana¹²³⁴⁵,Stanković Nevena¹²³⁴⁵,Mihailović Vladimir¹²³⁴⁵,Mladenović Milan¹²³⁴⁵,Kreft Samo⁶⁷⁸⁹¹⁰,Vrvić Miroslav M.¹¹¹²¹³¹⁴⁵

Affiliation:

1. Department of Chemistry

2. Faculty of Science

3. University of Kragujevac

4. 34000 Kragujevac

5. Serbia

6. Department of Pharmaceutical Biology

7. Faculty of Pharmacy

8. University of Ljubljana

9. Ljubljana SI-1000

10. Slovenia

11. Department of Biochemistry

12. Faculty of Chemistry

13. University of Belgrade

14. 11158 Belgrade

Abstract

The purpose of the present study was to evaluate the antioxidant and antimicrobial potential of Filipendula ulmaria (L.) Maxim. methanolic extracts, their stabilities under different pH and thermal conditions and in vitro digestibility.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO01208A

Reference49 articles.

1. Characterization of phenolic compounds in wild medicinal flowers from Portugal by HPLC–DAD–ESI/MS and evaluation of antifungal properties

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3. Qualitative and quantitative determination of hydrolysable tannins and other polyphenols in herbal products from meadowsweet and dog rose

4. The antimicrobial activity of pullulan film incorporated with meadowsweet flower extracts (Filipendulae ulmariae flos) on postharvest quality of apples

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