Naslov
FUNCTIONAL CHARACTERIZATION OF AUTOFERMENTED CHAMOMILE EXSTRACTS

Autori
Cvetanović, Aleksandra ; Jukić, Marijana ; Mišković-Špoljarić, Katarina ; Zengin, Gokhan ; Glavaš-Obrovac, Ljubica ; Zeković, Zoran.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference WITH FOOD TO HEALTH / Šubarić, Drago ; Jakšić, Midhat - Osijek : Studio HS internet, 2017, 134-134

Skup
WITH FOOD TO HEALTH

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
apigenin, chamomile, antioxidants, natural agents, novel functional perspectives

Sažetak
Apigenin, phytochemical associated with numerous beneficial health effects, is synthetized by many plants, but flower heads of chamomile are considered to be the most important of its sources. The content of apigenin is an important factor of chamomile biological activity. In the frame of this study, transformation (hydrolysis) of apigenin-7-O-β-glycoside into free aglycone in chamomile ligulate flowers was achieved by activating β-glucosidase naturally present in the plant. Obtained autofermented chamomile flowers were further extracted and the obtained extract was characterized in terms of its biological activity and functionality. Antioxidant properties of the extract, examined for their radical scavenging activity against hydroxyl radicals and inhibition of lipid peroxidation, confirmed its antioxidant potential. Antidiabetic ability of the extract was evaluated by its ability to inhibit activity of α-amylase and α-glucosidase. Tyrosinase inhibitory effect was also tested for detecting its potential uses in controlling hyperpigmentation problems. Furthermore, antiproliferative activity of this extract was determined against the panel of human tumor cells in vitro. Results demonstrated that autofermented chamomile extracts exhibited significant pharmacological activity. Observed results could be useful for designing novel bio-products in food and pharmacological applications.

Izvorni jezik
Engleski

POVEZANOST RADA