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Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro

Tea Kulišić-Bilušić ; Faculty of Chemistry and Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia
Višnja Katalinić ; Faculty of Chemistry and Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia
Verica Dragović-Uzelac ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia
Ivica Ljubenkov ; Nutrition Development Center – SMS, Kurtovići bb, HR-21 231 Klis, Croatia
Anita Kriško ; Rudjer Bošković Institute, Bijenička 54, HR-10 000 Zagreb, Croatia
Branka Dejanović ; Rudjer Bošković Institute, Bijenička 54, HR-10 000 Zagreb, Croatia
Mila Jukić ; Faculty of Chemistry and Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia
Olivera Politeo ; Faculty of Chemistry and Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia
Greta Pifat ; Rudjer Bošković Institute, Bijenička 54, HR-10 000 Zagreb, Croatia
Mladen Miloš ; Faculty of Chemistry and Technology, University of Split, Teslina 10/V, HR-21 000 Split, Croatia

Puni tekst: engleski, pdf (185 KB) str. 368-375 preuzimanja: 1.615* citiraj
APA 6th Edition
Kulišić-Bilušić, T., Katalinić, V., Dragović-Uzelac, V., Ljubenkov, I., Kriško, A., Dejanović, B., ... Miloš, M. (2008). Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro. Food Technology and Biotechnology, 46 (4), 368-375. Preuzeto s https://hrcak.srce.hr/30412
MLA 8th Edition
Kulišić-Bilušić, Tea, et al. "Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro." Food Technology and Biotechnology, vol. 46, br. 4, 2008, str. 368-375. https://hrcak.srce.hr/30412. Citirano 19.08.2019.
Chicago 17th Edition
Kulišić-Bilušić, Tea, Višnja Katalinić, Verica Dragović-Uzelac, Ivica Ljubenkov, Anita Kriško, Branka Dejanović, Mila Jukić, Olivera Politeo, Greta Pifat i Mladen Miloš. "Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro." Food Technology and Biotechnology 46, br. 4 (2008): 368-375. https://hrcak.srce.hr/30412
Harvard
Kulišić-Bilušić, T., et al. (2008). 'Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro', Food Technology and Biotechnology, 46(4), str. 368-375. Preuzeto s: https://hrcak.srce.hr/30412 (Datum pristupa: 19.08.2019.)
Vancouver
Kulišić-Bilušić T, Katalinić V, Dragović-Uzelac V, Ljubenkov I, Kriško A, Dejanović B i sur. Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro. Food Technology and Biotechnology [Internet]. 2008 [pristupljeno 19.08.2019.];46(4):368-375. Dostupno na: https://hrcak.srce.hr/30412
IEEE
T. Kulišić-Bilušić, et al., "Antioxidant and Acetylcholinesterase Inhibiting Activity of Several Aqueous Tea Infusions in vitro", Food Technology and Biotechnology, vol.46, br. 4, str. 368-375, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/30412. [Citirano: 19.08.2019.]

Sažetak
A study of antioxidant activity and acetylcholineste ase (AChE) inhibitory activity of aqueous tea infusions prepared from walnut (Juglans regia L.), peppermint (Mentha×piperita L.), strawberry (Fragaria×ananassa L.), lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.), and immortelle (Helichrysum arenarium (L.) Moench.) is presented here. Chemical composition of selected aqueous tea infusions was determined by high-performance liquid chromatography with photodiode-array method (HPLC-PDA), and the following phenolic compounds were identified as dominant: rosmarinic acid, gallic acid (not identified in walnut and sage), caffeic acid (in sage and peppermint), neochlorogenic acid, 3-p-coumaroylquinic acid and quercetin 3-galactoside (in walnut) and luteolin 7-O-glucoside (in sage). Antioxidant activity of the selected aqueous tea infusions was measured using low-density lipoprotein (LDL) oxidation method, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging test, β-carotene bleaching method, and Rancimat method (induction period of lard oxidation). Strawberry and lemon balm aqueous infusions completely inhibited LDL oxidation at the concentration of 0.005 g/L in the reacting system. Very long prolongation of the lag phase was achieved with peppermint and sage aqueous infusions. All tested infusions in the concentration range of 0.05–2.85 g/L showed very pronounced effect of DPPH scavenging activity (90–100 %) as well as the inhibition of β-carotene bleaching (89–100 %). In pure lipid medium, used in Rancimat method, sage and immortelle at the concentration of 0.16 % (by mass) had the highest ability to inhibit lipid peroxidation process. Screening of the AChE inhibitory activity by Ellman´s method showed that the strongest inhibition was obtained with walnut and strawberry aqueous infusions at the concentration of 1.36 g/L in the reacting system. The presented results suggest that natural antioxidants could be useful and merit further investigations in the treatment and prevention of Alzheimer’s disease.

Ključne riječi
antioxidant activity; acetylcholinesterase inhibiting activity; aqueous tea infusion; phenolic compounds

Hrčak ID: 30412

URI
https://hrcak.srce.hr/30412

[hrvatski]

Posjeta: 2.202 *