TY  - JOUR
AU  - Aćimović, Milica
AU  - Šeregelj, Vanja
AU  - Simić, Katarina
AU  - Varga, Ana
AU  - Pezo, Lato
AU  - Vulić, Jelena
AU  - Čabarkapa, Ivana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3174
AB  - Essential  oil  (EO)  obtained  by  hydrodistillation  in  a  Clevenger-type  apparatus  from  aerial  parts  of  Nepeta cataria  L.  var.  citriodora (Becker), cultivated in Serbia was subjected to gas chromatography-mass spectroscopy (GC-MS) to determine the composition. Furthermore, N. cataria var. citriodora essential oil was tested to determine its antimicrobial, antioxidant, antihyperglycemic and anti-inflammatory activities in vitro. The antimicrobial activity was tested by broth microdilution method against 16 bacterial strains from American Type Culture Collection (ATCC). Four common tests for measuring in vitro antioxidant activity were used: 2, 2-diphenyl-1-picrylhydrazyl assay (DPPH), reducing power (RP), 2,2-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) and β-carotene bleaching assay (BCB). Antihyperglycemic activity was examined by using α-glucosidase inhibitory potential (AHgA), while anti-inflammatory activity (AIA) was determined by protein denaturation bioassay, using egg albumin. In total, 36 compounds were isolated and detected by GC-MS technique in N. cataria var. citriodora EO. The EO is mainly comprised of oxygenated monoterpenes (93.1%), and the main compounds were two monoterpenoid alcohols, nerol (38.5%) and geraniol (24.9%), followed by two aliphatic aldehyde, geranial (14.6%) and neral (11.0%). Antimicrobial activity of this EO shows growth inhibition of all tested bacteria strains, and exhibited good antioxidant, antihyper-glycemic and anti-inflammatory activities. The EO obtained from N. cataria var. citriodora grown in Serbia shows valuable biological activity, indicating its potential for use as a supplement in everyday diet and as a natural preservative in food industry.
PB  - Lublin : University of Life Sciences
T2  - Acta Scientiarum Polonorum Hortorum Cultus
T1  - Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities
EP  - 74
IS  - 4
SP  - 67
VL  - 21
DO  - 10.24326/asphc.2022.4.7
ER  - 

@article{
author = "Aćimović, Milica and Šeregelj, Vanja and Simić, Katarina and Varga, Ana and Pezo, Lato and Vulić, Jelena and Čabarkapa, Ivana",
year = "2022",
abstract = "Essential  oil  (EO)  obtained  by  hydrodistillation  in  a  Clevenger-type  apparatus  from  aerial  parts  of  Nepeta cataria  L.  var.  citriodora (Becker), cultivated in Serbia was subjected to gas chromatography-mass spectroscopy (GC-MS) to determine the composition. Furthermore, N. cataria var. citriodora essential oil was tested to determine its antimicrobial, antioxidant, antihyperglycemic and anti-inflammatory activities in vitro. The antimicrobial activity was tested by broth microdilution method against 16 bacterial strains from American Type Culture Collection (ATCC). Four common tests for measuring in vitro antioxidant activity were used: 2, 2-diphenyl-1-picrylhydrazyl assay (DPPH), reducing power (RP), 2,2-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) and β-carotene bleaching assay (BCB). Antihyperglycemic activity was examined by using α-glucosidase inhibitory potential (AHgA), while anti-inflammatory activity (AIA) was determined by protein denaturation bioassay, using egg albumin. In total, 36 compounds were isolated and detected by GC-MS technique in N. cataria var. citriodora EO. The EO is mainly comprised of oxygenated monoterpenes (93.1%), and the main compounds were two monoterpenoid alcohols, nerol (38.5%) and geraniol (24.9%), followed by two aliphatic aldehyde, geranial (14.6%) and neral (11.0%). Antimicrobial activity of this EO shows growth inhibition of all tested bacteria strains, and exhibited good antioxidant, antihyper-glycemic and anti-inflammatory activities. The EO obtained from N. cataria var. citriodora grown in Serbia shows valuable biological activity, indicating its potential for use as a supplement in everyday diet and as a natural preservative in food industry.",
publisher = "Lublin : University of Life Sciences",
journal = "Acta Scientiarum Polonorum Hortorum Cultus",
title = "Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities",
pages = "74-67",
number = "4",
volume = "21",
doi = "10.24326/asphc.2022.4.7"
}

Aćimović, M., Šeregelj, V., Simić, K., Varga, A., Pezo, L., Vulić, J.,& Čabarkapa, I.. (2022). Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities. in Acta Scientiarum Polonorum Hortorum Cultus
Lublin : University of Life Sciences., 21(4), 67-74.
https://doi.org/10.24326/asphc.2022.4.7

Aćimović M, Šeregelj V, Simić K, Varga A, Pezo L, Vulić J, Čabarkapa I. Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities. in Acta Scientiarum Polonorum Hortorum Cultus. 2022;21(4):67-74.
doi:10.24326/asphc.2022.4.7 .

Aćimović, Milica, Šeregelj, Vanja, Simić, Katarina, Varga, Ana, Pezo, Lato, Vulić, Jelena, Čabarkapa, Ivana, "Chemical profile of Nepeta cataria L. var. Citriodora (Becker) essential oil and in vitro evaluation of biological activities" in Acta Scientiarum Polonorum Hortorum Cultus, 21, no. 4 (2022):67-74,
https://doi.org/10.24326/asphc.2022.4.7 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Pezo, Lato
AU  - Čabarkapa, Ivana
AU  - Trudić, Anika
AU  - Stanković Jeremić, Jovana
AU  - Varga, Ana
AU  - Lončar, Biljana
AU  - Šovljanski, Olja
AU  - Tešević, Vele
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3172
AB  - This study aimed to investigate the chemical composition of steam distillate essential oil and corresponding hydrolate obtained from S. officinalis grown in Serbia, as well as the influence of weather conditions (temperature and precipitations) on their chemical profiles. Furthermore, their antimicrobial activity was investigated in vitro. The main compounds in essential oil were cis-thujone, followed by camphor, trans-thujone, and 1,8-cineole, while hydrolate was slightly different from the essential oil, with camphor, cis-thujone, and 1,8-cineole as the main compounds. Among the eight respiratory-associated microorganisms, Klebsiella oxytoca was the most sensitive to the tested EOs (minimum inhibitory concentration (MIC)/minimal bactericidal/fungicidal concentration (MBC/MFC) were 14.20 and 28.4 μL mL−1, respectively). MIC and MBC values of other tested bacteria ranged between 28.40 and 227.25 μL mL−1 while for Candida albicans MIC/MFC ranged from 28.40/56.81 to 56.81–113.63 μL mL−1. Antibiotic susceptibility patterns for the analyzed eight respiratory-associated microorganisms showed an intermediate level of resistance to commonly used antibiotics such as ampicillin, levofloxacin, and ciprofloxacin. As a preliminary approach to the antimicrobial profiling of the tested EO, the obtained results revealed that the tested samples possess remarkable antibacterial activities and could be used to develop pharmaceutical formulations as an alternative to conventional antibiotic therapy.
PB  - Basel : MDPI
T2  - Processes
T1  - Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity
IS  - 8
SP  - 1608
VL  - 10
DO  - 10.3390/pr10081608
ER  - 

@article{
author = "Aćimović, Milica and Pezo, Lato and Čabarkapa, Ivana and Trudić, Anika and Stanković Jeremić, Jovana and Varga, Ana and Lončar, Biljana and Šovljanski, Olja and Tešević, Vele",
year = "2022",
abstract = "This study aimed to investigate the chemical composition of steam distillate essential oil and corresponding hydrolate obtained from S. officinalis grown in Serbia, as well as the influence of weather conditions (temperature and precipitations) on their chemical profiles. Furthermore, their antimicrobial activity was investigated in vitro. The main compounds in essential oil were cis-thujone, followed by camphor, trans-thujone, and 1,8-cineole, while hydrolate was slightly different from the essential oil, with camphor, cis-thujone, and 1,8-cineole as the main compounds. Among the eight respiratory-associated microorganisms, Klebsiella oxytoca was the most sensitive to the tested EOs (minimum inhibitory concentration (MIC)/minimal bactericidal/fungicidal concentration (MBC/MFC) were 14.20 and 28.4 μL mL−1, respectively). MIC and MBC values of other tested bacteria ranged between 28.40 and 227.25 μL mL−1 while for Candida albicans MIC/MFC ranged from 28.40/56.81 to 56.81–113.63 μL mL−1. Antibiotic susceptibility patterns for the analyzed eight respiratory-associated microorganisms showed an intermediate level of resistance to commonly used antibiotics such as ampicillin, levofloxacin, and ciprofloxacin. As a preliminary approach to the antimicrobial profiling of the tested EO, the obtained results revealed that the tested samples possess remarkable antibacterial activities and could be used to develop pharmaceutical formulations as an alternative to conventional antibiotic therapy.",
publisher = "Basel : MDPI",
journal = "Processes",
title = "Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity",
number = "8",
pages = "1608",
volume = "10",
doi = "10.3390/pr10081608"
}

Aćimović, M., Pezo, L., Čabarkapa, I., Trudić, A., Stanković Jeremić, J., Varga, A., Lončar, B., Šovljanski, O.,& Tešević, V.. (2022). Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity. in Processes
Basel : MDPI., 10(8), 1608.
https://doi.org/10.3390/pr10081608

Aćimović M, Pezo L, Čabarkapa I, Trudić A, Stanković Jeremić J, Varga A, Lončar B, Šovljanski O, Tešević V. Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity. in Processes. 2022;10(8):1608.
doi:10.3390/pr10081608 .

Aćimović, Milica, Pezo, Lato, Čabarkapa, Ivana, Trudić, Anika, Stanković Jeremić, Jovana, Varga, Ana, Lončar, Biljana, Šovljanski, Olja, Tešević, Vele, "Variation of Salvia officinalis L. essential oil and hydrolate composition and their antimicrobial activity" in Processes, 10, no. 8 (2022):1608,
https://doi.org/10.3390/pr10081608 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Cvetković, Mirjana
AU  - Stanković Jeremić, Jovana
AU  - Pezo, Lato
AU  - Varga, Ana
AU  - Čabarkapa, Ivana
AU  - Kiprovski, Biljana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2483
AB  - Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial product for food, beverage and cosmetic industries. This study investigated the EO 
composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial (modified resazurin microtitre-plate assay) and antioxidant activities (DPPH·assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs 
exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1 . This study also investigated a possibility for predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for predicting retention indices.
PB  - Wiley
T2  - Flavour and Fragrance Journal
T1  - Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools
EP  - 32
SP  - 20
VL  - 37
DO  - 10.1002/ffj.3684
ER  - 

@article{
author = "Aćimović, Milica and Cvetković, Mirjana and Stanković Jeremić, Jovana and Pezo, Lato and Varga, Ana and Čabarkapa, Ivana and Kiprovski, Biljana",
year = "2022",
abstract = "Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial product for food, beverage and cosmetic industries. This study investigated the EO 
composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial (modified resazurin microtitre-plate assay) and antioxidant activities (DPPH·assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs 
exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1 . This study also investigated a possibility for predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for predicting retention indices.",
publisher = "Wiley",
journal = "Flavour and Fragrance Journal",
title = "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools",
pages = "32-20",
volume = "37",
doi = "10.1002/ffj.3684"
}

Aćimović, M., Cvetković, M., Stanković Jeremić, J., Pezo, L., Varga, A., Čabarkapa, I.,& Kiprovski, B.. (2022). Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal
Wiley., 37, 20-32.
https://doi.org/10.1002/ffj.3684

Aćimović M, Cvetković M, Stanković Jeremić J, Pezo L, Varga A, Čabarkapa I, Kiprovski B. Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal. 2022;37:20-32.
doi:10.1002/ffj.3684 .

Aćimović, Milica, Cvetković, Mirjana, Stanković Jeremić, Jovana, Pezo, Lato, Varga, Ana, Čabarkapa, Ivana, Kiprovski, Biljana, "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools" in Flavour and Fragrance Journal, 37 (2022):20-32,
https://doi.org/10.1002/ffj.3684 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Cvetković, Mirjana
AU  - Stanković Jeremić, Jovana
AU  - Pezo, Lato
AU  - Varga, Ana
AU  - Čabarkapa, Ivana
AU  - Kiprovski, Biljana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2484
AB  - Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial 
product for food, beverage and cosmetic industries. This study investigated the EO composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial 
(modified resazurin microtitre-plate assay) and antioxidant activities (DPPH· assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria 
were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1. This study also investigated a possibility for 
predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to 
anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for 
predicting retention indices.
PB  - Wiley
T2  - Flavour and Fragrance Journal
T1  - Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools
EP  - 32
SP  - 20
VL  - 37
DO  - 10.1002/ffj.3684
ER  - 

@article{
author = "Aćimović, Milica and Cvetković, Mirjana and Stanković Jeremić, Jovana and Pezo, Lato and Varga, Ana and Čabarkapa, Ivana and Kiprovski, Biljana",
year = "2022",
abstract = "Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized as an important commercial 
product for food, beverage and cosmetic industries. This study investigated the EO composition of S. sclarea grown in Serbia (Southeast Europe) obtained by two different methods, steam (SD) and hydrodistillation (HD). GC-MS analysis identified oxygenated monoterpenes as the main class of compounds for all EOs (between 81.8% and 88.2% depending on the distillation process). The most abundant oxygenated monoterpenes were linalyl acetate and linalool. In addition, in vitro antimicrobial 
(modified resazurin microtitre-plate assay) and antioxidant activities (DPPH· assay) and total polyphenol content of obtained EOs were also evaluated. According to the assay used for the evaluation of the antibacterial activity, Gram-negative bacteria 
were more sensitive to S. sclarea EO in comparison to Gram-positive bacteria. EOs exhibited low antioxidant capacity, below 3% neutralized DPPH· radicals, reaching up to approximately 400 µg AAE mL-1. This study also investigated a possibility for 
predicting retention indices (RIs) of compounds isolated from EOs. In total, 78 experimentally obtained RIs were applied to construct the prediction model. The quantitative structure-chromatographic retention relationship (QSRR) model was used to 
anticipate the experimentally obtained RIs. Five molecular descriptors were selected by factor analysis and genetic algorithm to predict RIs. The obtained accuracy of the QSRR model reached r2 = .912, which showed that these models might be applied for 
predicting retention indices.",
publisher = "Wiley",
journal = "Flavour and Fragrance Journal",
title = "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools",
pages = "32-20",
volume = "37",
doi = "10.1002/ffj.3684"
}

Aćimović, M., Cvetković, M., Stanković Jeremić, J., Pezo, L., Varga, A., Čabarkapa, I.,& Kiprovski, B.. (2022). Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal
Wiley., 37, 20-32.
https://doi.org/10.1002/ffj.3684

Aćimović M, Cvetković M, Stanković Jeremić J, Pezo L, Varga A, Čabarkapa I, Kiprovski B. Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools. in Flavour and Fragrance Journal. 2022;37:20-32.
doi:10.1002/ffj.3684 .

Aćimović, Milica, Cvetković, Mirjana, Stanković Jeremić, Jovana, Pezo, Lato, Varga, Ana, Čabarkapa, Ivana, Kiprovski, Biljana, "Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools" in Flavour and Fragrance Journal, 37 (2022):20-32,
https://doi.org/10.1002/ffj.3684 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Varga, Ana
AU  - Cvetković, Mirjana
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Ignjatov, Maja
AU  - Zeremski, Tijana
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2201
AB  - Hyssop (Hyssopus officinalis L., Lamiaceae) is a perennial shrub or subshrub violet-blue flowers in verticillasters and spicy taste with a pungent flavour. Besides being used as a culinary herb for flavouring and food preservation, this plant is also an ornamental, bee attracting plant and a traditional remedy for respiratory diseases and digestive disturbances. Hyssop is an essential oil-bearing plant, and its essential oil (Hyssopi aetheroleum) is used in the pharmaceutical, perfume and cosmetics industries as well as in aromatherapy. The objective of this study was to determine the chemical composition of essential oil of hyssop cv. “Domaći ljubičasti”, grown in Serbia, and investigate its antimicrobial activity against 16 bacteria, mainly pathogens in the food industry. A total of 61 compounds were detected in the hyssop essential oil. The bicyclic monoterpene ketones cis-pinocamphone (43.8%) and trans-pinocamphone (18.3%) were the most abundant, comprising 62.1%, followed by β-pinene (6.3%) and pinocarvone (6.1%). Hyssop essential oil expressed antibacterial activity against: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Proteus hauseri, Listeria monocytogenes, Rhodococcus equi, Listeria ivanovii, Salmonella Enteritidis, Enterococcus faecalis, Listeria innocua and Bacillus spizizenii. Hyssop essential oil did not express antibacterial activity against Pseudomonas aeruginosa, Salmonella Typhimurium, Klebsiella aerogenes and Staphylococcus epidermidis. Results of this study show that hyssop essential oil has potential for using as natural supplement for control of foodborne diseases of microbiological origin, as well as flavor compositions (herbaceous, camphor-like odour with warm and spicy undernotes), especially for meat products, sauces, soups and seasonings.
AB  - Miloduh (Hyssopus officinahs L., Lamiaceae) je višegodišnji žbun ili polužbun aromatičnog i oštrog mirisa zbog čega se koristi kao začinska biljka. Takože je i ukrasna i medonosna biljka, ali i tradicionalni lek za bolesti organa za disanje i kod poremećaja varenja. Miloduh je cenjena eterično-aromatična biljka, a etarsko ulje se koristi u farmaceutskoj, parfimerijskoj i kozmetičkoj industriji kao i aromaterapiji. Cilj ovog istraživanja je bio da se determiniše hemijski sastav etarskog ulja miloduha kultivara "Domaći ljubičasti" gajenog u Srbiji, i da se ispita antimikrobna aktivnost na 16 bakterija, uglavnom patogena u prehrambenoj industriji. Ukupno 61 komponenta je detektovana u etarskom ulju, pri čemu su monoterpenski ketonti cis-pinokamfon (43,8%) i trans-pinokamfon (18,3%) bili najzastupljeniji, čineći 62,1%, a potom slede β-pinen i pinokarvon. Etarsko ulje miloduha je ispoljilo antibaktertjsku aktivnost na: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Proteus hauseri, Listeria monocytogenes, Rhodococcus equi, Listeria ivanovii, Salmonella Enteritidis, Enterococcus faecalis, Lasteria innocua i Bacillus spizizenii, dok nije delovalo na Pseudomonas aeruginosa, Salmonella Typhimutium, Klebsiella aerogenes i Staphylococcus epidermidis.
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Chemical composition of hyssop cv. “Domaći ljubičasti” essential oil and its antimicrobial activity
T1  - Hemijski sastav etarskog ulja miloduha kultivara "Domaći Ijubičasti" i ocena antimikrobne aktivnosti
EP  - 30
IS  - 1
SP  - 23
VL  - 58
DO  - 10.5937/ratpov58-31751
ER  - 

@article{
author = "Aćimović, Milica and Varga, Ana and Cvetković, Mirjana and Pezo, Lato and Lončar, Biljana and Ignjatov, Maja and Zeremski, Tijana",
year = "2021",
abstract = "Hyssop (Hyssopus officinalis L., Lamiaceae) is a perennial shrub or subshrub violet-blue flowers in verticillasters and spicy taste with a pungent flavour. Besides being used as a culinary herb for flavouring and food preservation, this plant is also an ornamental, bee attracting plant and a traditional remedy for respiratory diseases and digestive disturbances. Hyssop is an essential oil-bearing plant, and its essential oil (Hyssopi aetheroleum) is used in the pharmaceutical, perfume and cosmetics industries as well as in aromatherapy. The objective of this study was to determine the chemical composition of essential oil of hyssop cv. “Domaći ljubičasti”, grown in Serbia, and investigate its antimicrobial activity against 16 bacteria, mainly pathogens in the food industry. A total of 61 compounds were detected in the hyssop essential oil. The bicyclic monoterpene ketones cis-pinocamphone (43.8%) and trans-pinocamphone (18.3%) were the most abundant, comprising 62.1%, followed by β-pinene (6.3%) and pinocarvone (6.1%). Hyssop essential oil expressed antibacterial activity against: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Proteus hauseri, Listeria monocytogenes, Rhodococcus equi, Listeria ivanovii, Salmonella Enteritidis, Enterococcus faecalis, Listeria innocua and Bacillus spizizenii. Hyssop essential oil did not express antibacterial activity against Pseudomonas aeruginosa, Salmonella Typhimurium, Klebsiella aerogenes and Staphylococcus epidermidis. Results of this study show that hyssop essential oil has potential for using as natural supplement for control of foodborne diseases of microbiological origin, as well as flavor compositions (herbaceous, camphor-like odour with warm and spicy undernotes), especially for meat products, sauces, soups and seasonings., Miloduh (Hyssopus officinahs L., Lamiaceae) je višegodišnji žbun ili polužbun aromatičnog i oštrog mirisa zbog čega se koristi kao začinska biljka. Takože je i ukrasna i medonosna biljka, ali i tradicionalni lek za bolesti organa za disanje i kod poremećaja varenja. Miloduh je cenjena eterično-aromatična biljka, a etarsko ulje se koristi u farmaceutskoj, parfimerijskoj i kozmetičkoj industriji kao i aromaterapiji. Cilj ovog istraživanja je bio da se determiniše hemijski sastav etarskog ulja miloduha kultivara "Domaći ljubičasti" gajenog u Srbiji, i da se ispita antimikrobna aktivnost na 16 bakterija, uglavnom patogena u prehrambenoj industriji. Ukupno 61 komponenta je detektovana u etarskom ulju, pri čemu su monoterpenski ketonti cis-pinokamfon (43,8%) i trans-pinokamfon (18,3%) bili najzastupljeniji, čineći 62,1%, a potom slede β-pinen i pinokarvon. Etarsko ulje miloduha je ispoljilo antibaktertjsku aktivnost na: Staphylococcus aureus, Escherichia coli, Bacillus cereus, Proteus hauseri, Listeria monocytogenes, Rhodococcus equi, Listeria ivanovii, Salmonella Enteritidis, Enterococcus faecalis, Lasteria innocua i Bacillus spizizenii, dok nije delovalo na Pseudomonas aeruginosa, Salmonella Typhimutium, Klebsiella aerogenes i Staphylococcus epidermidis.",
publisher = "Novi Sad : Institut za ratarstvo i povrtarstvo",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Chemical composition of hyssop cv. “Domaći ljubičasti” essential oil and its antimicrobial activity, Hemijski sastav etarskog ulja miloduha kultivara "Domaći Ijubičasti" i ocena antimikrobne aktivnosti",
pages = "30-23",
number = "1",
volume = "58",
doi = "10.5937/ratpov58-31751"
}

Aćimović, M., Varga, A., Cvetković, M., Pezo, L., Lončar, B., Ignjatov, M.,& Zeremski, T.. (2021). Chemical composition of hyssop cv. “Domaći ljubičasti” essential oil and its antimicrobial activity. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Novi Sad : Institut za ratarstvo i povrtarstvo., 58(1), 23-30.
https://doi.org/10.5937/ratpov58-31751

Aćimović M, Varga A, Cvetković M, Pezo L, Lončar B, Ignjatov M, Zeremski T. Chemical composition of hyssop cv. “Domaći ljubičasti” essential oil and its antimicrobial activity. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2021;58(1):23-30.
doi:10.5937/ratpov58-31751 .

Aćimović, Milica, Varga, Ana, Cvetković, Mirjana, Pezo, Lato, Lončar, Biljana, Ignjatov, Maja, Zeremski, Tijana, "Chemical composition of hyssop cv. “Domaći ljubičasti” essential oil and its antimicrobial activity" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 58, no. 1 (2021):23-30,
https://doi.org/10.5937/ratpov58-31751 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Ljujić, Jovana
AU  - Vulić, Jelena
AU  - Zheljazkov, Valtcho D
AU  - Pezo, Lato
AU  - Varga, Ana
AU  - Tumbas Šaponjac, Vesna
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/2194
AB  - H. italicum essential oil (EO) is one of the most popular ingredients utilized by the cosmetic industry, and it is also used as natural antioxidant and as a value-added ingredient in food products. The chemical composition of the EO H. italicum cultivated in Serbia was analyzed by gas chromatography–mass spectrometry. The quantitative structure–retention relationship was used to predict the retention indices of the EO constituents acquired by GC-MS data, applying five molecular descriptors selected by factor analysis and a genetic algorithm. Also, antimicrobial activity, and biological activity by four common antioxidant tests (DPPH and ABTS assays, reducing power, and beta -carotene bleaching test), and in vitro antihyperglycemic and anti-inflammatory capacities were evaluated. A total of 70 EO constituents were detected, of which 17 (8.5%) could not be identified. The H. italicum EO in this study belonged to gamma-curcumene chemotype. The coefficients of determination reached the value of 0.964, demonstrating that this model could be used for prediction purposes. All applied tests showed that H. italicum EO possesses good biological activity and an interesting chemical composition. Therefore, the EO of H. italicum grown in Serbia has a potential to be used in food, cosmetic, and pharmaceutical products.
PB  - Basel : MDPI
T2  - Agronomy
T1  - Helichrysum italicum (Roth) G. Don Essential Oil from Serbia: Chemical Composition, Classification and Biological Activity—May It Be a Suitable New Crop for Serbia
SP  - 1282
VL  - 11
DO  - 10.3390/agronomy11071282
ER  - 

@article{
author = "Aćimović, Milica and Ljujić, Jovana and Vulić, Jelena and Zheljazkov, Valtcho D and Pezo, Lato and Varga, Ana and Tumbas Šaponjac, Vesna",
year = "2021",
abstract = "H. italicum essential oil (EO) is one of the most popular ingredients utilized by the cosmetic industry, and it is also used as natural antioxidant and as a value-added ingredient in food products. The chemical composition of the EO H. italicum cultivated in Serbia was analyzed by gas chromatography–mass spectrometry. The quantitative structure–retention relationship was used to predict the retention indices of the EO constituents acquired by GC-MS data, applying five molecular descriptors selected by factor analysis and a genetic algorithm. Also, antimicrobial activity, and biological activity by four common antioxidant tests (DPPH and ABTS assays, reducing power, and beta -carotene bleaching test), and in vitro antihyperglycemic and anti-inflammatory capacities were evaluated. A total of 70 EO constituents were detected, of which 17 (8.5%) could not be identified. The H. italicum EO in this study belonged to gamma-curcumene chemotype. The coefficients of determination reached the value of 0.964, demonstrating that this model could be used for prediction purposes. All applied tests showed that H. italicum EO possesses good biological activity and an interesting chemical composition. Therefore, the EO of H. italicum grown in Serbia has a potential to be used in food, cosmetic, and pharmaceutical products.",
publisher = "Basel : MDPI",
journal = "Agronomy",
title = "Helichrysum italicum (Roth) G. Don Essential Oil from Serbia: Chemical Composition, Classification and Biological Activity—May It Be a Suitable New Crop for Serbia",
pages = "1282",
volume = "11",
doi = "10.3390/agronomy11071282"
}

Aćimović, M., Ljujić, J., Vulić, J., Zheljazkov, V. D., Pezo, L., Varga, A.,& Tumbas Šaponjac, V.. (2021). Helichrysum italicum (Roth) G. Don Essential Oil from Serbia: Chemical Composition, Classification and Biological Activity—May It Be a Suitable New Crop for Serbia. in Agronomy
Basel : MDPI., 11, 1282.
https://doi.org/10.3390/agronomy11071282

Aćimović M, Ljujić J, Vulić J, Zheljazkov VD, Pezo L, Varga A, Tumbas Šaponjac V. Helichrysum italicum (Roth) G. Don Essential Oil from Serbia: Chemical Composition, Classification and Biological Activity—May It Be a Suitable New Crop for Serbia. in Agronomy. 2021;11:1282.
doi:10.3390/agronomy11071282 .

Aćimović, Milica, Ljujić, Jovana, Vulić, Jelena, Zheljazkov, Valtcho D, Pezo, Lato, Varga, Ana, Tumbas Šaponjac, Vesna, "Helichrysum italicum (Roth) G. Don Essential Oil from Serbia: Chemical Composition, Classification and Biological Activity—May It Be a Suitable New Crop for Serbia" in Agronomy, 11 (2021):1282,
https://doi.org/10.3390/agronomy11071282 . .

TY  - JOUR
AU  - Varga, Ana
AU  - Kocić-Tanackov, Sunčica
AU  - Čabarkapa, Ivana
AU  - Aćimović, Milica
AU  - Tomicić, Zorica
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1939
AB  - The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.
PB  - M H Schaper Gmbh Co Kg, Alfeld
T2  - Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene
T1  - Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium
EP  - 185
IS  - 6
SP  - 177
VL  - 70
DO  - 10.2376/0003-925X-70-177
ER  - 

@article{
author = "Varga, Ana and Kocić-Tanackov, Sunčica and Čabarkapa, Ivana and Aćimović, Milica and Tomicić, Zorica",
year = "2019",
abstract = "The aim of the present study was to investigate the chemical composition of spice EOs from the family of Lamiaceae (basil, mentha, winter savory) and Apiaceae (dill) as well as their antibacterial activity against food-borne pathogenic bacteria Escherichia coli (E. coli) and Salmonella Typhimurium (S. Typhimurium). Chemical composition of the EOs was identified by gas chromatography coupled with mass spectrometer detector (GC-MS). The results showed that linalool (in basil EO), menthol (in mentha EO), p-cymene (in winter savory EO) and carvone (in dill EO) were the main compounds. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined by broth microdilution method. All EOs possessed significant antibacterial effects on both tested bacterial strains. Dill EO had the highest antibacterial activity against tested bacterial strains with MIC/MBC values of 3.55 mu L/mL, while mentha had the lowest antibacterial activity with MIC/MBC values of 14.20 mu L/mL against E. coli and 56.81 mu L/mL against S. Typhimurium. The MIC/MBC values of basil and winter savory EOs were 7.10 mu L/mL for both tested bacteria. Based on the present study, the EOs from spice herbs possess antimicrobial activity against tested food-borne pathogens and thus can be a good source of natural antimicrobials agents.",
publisher = "M H Schaper Gmbh Co Kg, Alfeld",
journal = "Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene",
title = "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium",
pages = "185-177",
number = "6",
volume = "70",
doi = "10.2376/0003-925X-70-177"
}

Varga, A., Kocić-Tanackov, S., Čabarkapa, I., Aćimović, M.,& Tomicić, Z.. (2019). Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene
M H Schaper Gmbh Co Kg, Alfeld., 70(6), 177-185.
https://doi.org/10.2376/0003-925X-70-177

Varga A, Kocić-Tanackov S, Čabarkapa I, Aćimović M, Tomicić Z. Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium. in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene. 2019;70(6):177-185.
doi:10.2376/0003-925X-70-177 .

Varga, Ana, Kocić-Tanackov, Sunčica, Čabarkapa, Ivana, Aćimović, Milica, Tomicić, Zorica, "Chemical composition and antibacterial activity of spice essential oils against Escherichia coli and Salmonella Typhimurium" in Journal of Food Safety & Food Quality-Archiv Fur Lebensmittelhygiene, 70, no. 6 (2019):177-185,
https://doi.org/10.2376/0003-925X-70-177 . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Todosijević, Marina
AU  - Varga, Ana
AU  - Kiprovski, Biljana
AU  - Tešević, Vele
AU  - Čabarkapa, Ivana
AU  - Sikora, Vladimir
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/1867
AB  - Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.
PB  - Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd
T2  - Lekovite sirovine
T1  - Bioactivity of essential oils from cultivated winter savory, sage and hyssop
EP  - 17
IS  - 39
SP  - 11
DO  - 10.5937/leksir1939011A
ER  - 

@article{
author = "Aćimović, Milica and Todosijević, Marina and Varga, Ana and Kiprovski, Biljana and Tešević, Vele and Čabarkapa, Ivana and Sikora, Vladimir",
year = "2019",
abstract = "Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.",
publisher = "Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd",
journal = "Lekovite sirovine",
title = "Bioactivity of essential oils from cultivated winter savory, sage and hyssop",
pages = "17-11",
number = "39",
doi = "10.5937/leksir1939011A"
}

Aćimović, M., Todosijević, M., Varga, A., Kiprovski, B., Tešević, V., Čabarkapa, I.,& Sikora, V.. (2019). Bioactivity of essential oils from cultivated winter savory, sage and hyssop. in Lekovite sirovine
Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd.(39), 11-17.
https://doi.org/10.5937/leksir1939011A

Aćimović M, Todosijević M, Varga A, Kiprovski B, Tešević V, Čabarkapa I, Sikora V. Bioactivity of essential oils from cultivated winter savory, sage and hyssop. in Lekovite sirovine. 2019;(39):11-17.
doi:10.5937/leksir1939011A .

Aćimović, Milica, Todosijević, Marina, Varga, Ana, Kiprovski, Biljana, Tešević, Vele, Čabarkapa, Ivana, Sikora, Vladimir, "Bioactivity of essential oils from cultivated winter savory, sage and hyssop" in Lekovite sirovine, no. 39 (2019):11-17,
https://doi.org/10.5937/leksir1939011A . .

TY  - JOUR
AU  - Aćimović, Milica
AU  - Varga, Ana
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Čabarkapa, Ivana
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1750
AB  - The aim of the present study was to clarify the chemical composition of essential oil from seeds of Angelica (Angelica sylvestris) plants growing wild in Serbia. In the essential oil, a total of 27 compounds were detected, among which 22 compounds were identified (comprising 97.9% of all compounds), while five were unidentified (comprising 2.1%). The main components were limonene (66.6%) and alpha-pinene (19.0%), followed by camphene (1.9%), alpha-phellandrene (1.6%), bornyl acetate (1.6%), and trans-caryophyllene (1.0%), while all other compounds were present in amounts of less than 1.0%. The antibacterial effect of the essential oil of wild Angelica seeds was tested against two pathogenic bacteria that cause food poisoning, viz., Staphylococcus aureus and Escherichia coli. According to the obtained results, S. aureus was more sensitive to A. sylvestris seed oil than E. coli. The minimal inhibitory concentrations were 28.40 mu L/mL and 56.81 mu L/mL, respectively, confirming a good antibacterial activity potential of the essential oil against E. coli and S. aureus, and indicating possibilities for its application in the food and pharmaceutical industries.
PB  - Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd
T2  - Botanica Serbica
T1  - Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds
EP  - 221
IS  - 2
SP  - 217
VL  - 42
DO  - 10.5281/zenodo.1468310
ER  - 

@article{
author = "Aćimović, Milica and Varga, Ana and Cvetković, Mirjana and Stanković, Jovana and Čabarkapa, Ivana",
year = "2018",
abstract = "The aim of the present study was to clarify the chemical composition of essential oil from seeds of Angelica (Angelica sylvestris) plants growing wild in Serbia. In the essential oil, a total of 27 compounds were detected, among which 22 compounds were identified (comprising 97.9% of all compounds), while five were unidentified (comprising 2.1%). The main components were limonene (66.6%) and alpha-pinene (19.0%), followed by camphene (1.9%), alpha-phellandrene (1.6%), bornyl acetate (1.6%), and trans-caryophyllene (1.0%), while all other compounds were present in amounts of less than 1.0%. The antibacterial effect of the essential oil of wild Angelica seeds was tested against two pathogenic bacteria that cause food poisoning, viz., Staphylococcus aureus and Escherichia coli. According to the obtained results, S. aureus was more sensitive to A. sylvestris seed oil than E. coli. The minimal inhibitory concentrations were 28.40 mu L/mL and 56.81 mu L/mL, respectively, confirming a good antibacterial activity potential of the essential oil against E. coli and S. aureus, and indicating possibilities for its application in the food and pharmaceutical industries.",
publisher = "Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd",
journal = "Botanica Serbica",
title = "Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds",
pages = "221-217",
number = "2",
volume = "42",
doi = "10.5281/zenodo.1468310"
}

Aćimović, M., Varga, A., Cvetković, M., Stanković, J.,& Čabarkapa, I.. (2018). Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds. in Botanica Serbica
Univerzitet u Beogradu - Biološki fakultet - Institut za botaniku i botaničku baštu "Jevremovac", Beograd., 42(2), 217-221.
https://doi.org/10.5281/zenodo.1468310

Aćimović M, Varga A, Cvetković M, Stanković J, Čabarkapa I. Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds. in Botanica Serbica. 2018;42(2):217-221.
doi:10.5281/zenodo.1468310 .

Aćimović, Milica, Varga, Ana, Cvetković, Mirjana, Stanković, Jovana, Čabarkapa, Ivana, "Chemical characterisation and antibacterial activity of the essential oil of wild Angelica seeds" in Botanica Serbica, 42, no. 2 (2018):217-221,
https://doi.org/10.5281/zenodo.1468310 . .

TY  - CONF
AU  - Aćimović, Milica
AU  - Pavlović, Snezana D.
AU  - Varga, Ana
AU  - Filipović, Vladimir
AU  - Cvetković, Mirjana
AU  - Stanković, Jovana
AU  - Čabarkapa, Ivana
PY  - 2017
UR  - http://fiver.ifvcns.rs/handle/123456789/1712
AB  - Roots of wild growing Angelica archangelica L. from Mt. Ozren (Serbia) were subjected to hydrodistillation and GC-MS analysis. The roots contained 0.10% of essential oil with alpha-pinene (29.7%), delta-3-carene (14.2%), and a mixture of beta-phellandrene and limonene (13.2%) as main compounds. The modified resazurin microtiter-plate assay was used to evaluate the antibacterial activity of the essential oil against Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentration (MIC) values were 14.2 mu L/mL for S. aureus and 28.4 mu L/mL for E. coli, while the minimum bactericidal concentrations (MBC) were 56.8 mu L/mL and 113.6 mu L/mL, respectively. According to the obtained results, the angelica root essential oil can be applied as a natural preservative in food and as a natural antibiotic for the treatment of several infectious diseases caused by these two bacteria.
PB  - Natural Product Incorporation
C3  - Natural Product Communications
T1  - Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil
EP  - 206
IS  - 2
SP  - 205
VL  - 12
DO  - 10.1177/1934578x1701200216
ER  - 

@conference{
author = "Aćimović, Milica and Pavlović, Snezana D. and Varga, Ana and Filipović, Vladimir and Cvetković, Mirjana and Stanković, Jovana and Čabarkapa, Ivana",
year = "2017",
abstract = "Roots of wild growing Angelica archangelica L. from Mt. Ozren (Serbia) were subjected to hydrodistillation and GC-MS analysis. The roots contained 0.10% of essential oil with alpha-pinene (29.7%), delta-3-carene (14.2%), and a mixture of beta-phellandrene and limonene (13.2%) as main compounds. The modified resazurin microtiter-plate assay was used to evaluate the antibacterial activity of the essential oil against Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentration (MIC) values were 14.2 mu L/mL for S. aureus and 28.4 mu L/mL for E. coli, while the minimum bactericidal concentrations (MBC) were 56.8 mu L/mL and 113.6 mu L/mL, respectively. According to the obtained results, the angelica root essential oil can be applied as a natural preservative in food and as a natural antibiotic for the treatment of several infectious diseases caused by these two bacteria.",
publisher = "Natural Product Incorporation",
journal = "Natural Product Communications",
title = "Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil",
pages = "206-205",
number = "2",
volume = "12",
doi = "10.1177/1934578x1701200216"
}

Aćimović, M., Pavlović, S. D., Varga, A., Filipović, V., Cvetković, M., Stanković, J.,& Čabarkapa, I.. (2017). Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil. in Natural Product Communications
Natural Product Incorporation., 12(2), 205-206.
https://doi.org/10.1177/1934578x1701200216

Aćimović M, Pavlović SD, Varga A, Filipović V, Cvetković M, Stanković J, Čabarkapa I. Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil. in Natural Product Communications. 2017;12(2):205-206.
doi:10.1177/1934578x1701200216 .

Aćimović, Milica, Pavlović, Snezana D., Varga, Ana, Filipović, Vladimir, Cvetković, Mirjana, Stanković, Jovana, Čabarkapa, Ivana, "Chemical Composition and Antibacterial Activity of Angelica archangelica Root Essential Oil" in Natural Product Communications, 12, no. 2 (2017):205-206,
https://doi.org/10.1177/1934578x1701200216 . .