TY  - JOUR
AU  - Mladenović, Jelena
AU  - Radovanović, A.
AU  - Pavlović, Radoš
AU  - Radovanović, Blaga
AU  - Zdravković, Jasmina
AU  - Aćamović-Đoković, Gordana
PY  - 2015
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/167
AB  - The objective of this study was to evaluate the cytotoxicity, antimicrobial and antioxidant activities of extracts of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L. grown in Central Serbia. The content of phenolic compounds in the extracts was determined using spectrophotometric and HPLC analysis. These plant extracts proved to be potent inhibitors of cell growth in the cell lines (FemX and LS 174). The IC50 values against FemX and LS174 cell lines were 33.52 +/- 1.08 and 40.22 +/- 0.03 mu g/mL, respectively. The highest antioxidant capacity was found in C. annuum L. (98.01 +/- 0.72 mu g AA/g) and D. carota L. (48.51 +/- 1.18 mu g AA/g) extracts. The test extracts showed strong to moderate antimicrobial activity (19.53 - 312.50 mu g/mL). D. carota L., L. esculentum Mill. and C. annuum L. extracts can serve as new dietary and food supplements.
PB  - Bulgarian Academy of Sciences
T2  - Bulgarian Chemical Communications
T1  - Cytotoxicity, antimicrobial and antioxidant activity of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L.
EP  - 44
IS  - 1
SP  - 38
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_rivec_167
ER  - 

@article{
author = "Mladenović, Jelena and Radovanović, A. and Pavlović, Radoš and Radovanović, Blaga and Zdravković, Jasmina and Aćamović-Đoković, Gordana",
year = "2015",
abstract = "The objective of this study was to evaluate the cytotoxicity, antimicrobial and antioxidant activities of extracts of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L. grown in Central Serbia. The content of phenolic compounds in the extracts was determined using spectrophotometric and HPLC analysis. These plant extracts proved to be potent inhibitors of cell growth in the cell lines (FemX and LS 174). The IC50 values against FemX and LS174 cell lines were 33.52 +/- 1.08 and 40.22 +/- 0.03 mu g/mL, respectively. The highest antioxidant capacity was found in C. annuum L. (98.01 +/- 0.72 mu g AA/g) and D. carota L. (48.51 +/- 1.18 mu g AA/g) extracts. The test extracts showed strong to moderate antimicrobial activity (19.53 - 312.50 mu g/mL). D. carota L., L. esculentum Mill. and C. annuum L. extracts can serve as new dietary and food supplements.",
publisher = "Bulgarian Academy of Sciences",
journal = "Bulgarian Chemical Communications",
title = "Cytotoxicity, antimicrobial and antioxidant activity of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L.",
pages = "44-38",
number = "1",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_rivec_167"
}

Mladenović, J., Radovanović, A., Pavlović, R., Radovanović, B., Zdravković, J.,& Aćamović-Đoković, G.. (2015). Cytotoxicity, antimicrobial and antioxidant activity of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L.. in Bulgarian Chemical Communications
Bulgarian Academy of Sciences., 47(1), 38-44.
https://hdl.handle.net/21.15107/rcub_rivec_167

Mladenović J, Radovanović A, Pavlović R, Radovanović B, Zdravković J, Aćamović-Đoković G. Cytotoxicity, antimicrobial and antioxidant activity of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L.. in Bulgarian Chemical Communications. 2015;47(1):38-44.
https://hdl.handle.net/21.15107/rcub_rivec_167 .

Mladenović, Jelena, Radovanović, A., Pavlović, Radoš, Radovanović, Blaga, Zdravković, Jasmina, Aćamović-Đoković, Gordana, "Cytotoxicity, antimicrobial and antioxidant activity of Daucus carota L., Lycopersicon esculentum Mill. and Capsicum annuum L." in Bulgarian Chemical Communications, 47, no. 1 (2015):38-44,
https://hdl.handle.net/21.15107/rcub_rivec_167 .

TY  - JOUR
AU  - Pavlović, Radoš
AU  - Mladenović, Jelena
AU  - Radovanović, Blaga
AU  - Aćamović-Đoković, Gordana
AU  - Zdravković, Jasmina
AU  - Zdravković, Milan
PY  - 2011
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/93
AB  - Plodovi paradajza (Lycopersicon esculentum Mill.) i paprike (Capsicum annum L.) ne samo da imaju hranljivu i dijetetsku ulogu već imaju široki profilaktički značaj u organizmu. Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike je određena disk difuzionom i mikrodilucionom metodom. Etanolni ekstrakti paprike i paradajza su pokazali prema Salmonela enteritidis slično antibakterijsko dejstvo (prečnik zone inhibicije rasta kod paradajza je 28 mm, a kod paprike 29 mm, dok je prema Staphilococcus aureus ekstrakt paradajza (27 mm) pokazao veću aktivnost nego ekstrakt paprike (21 mm). Veće inhibitorno dejstvo prema Escherichia coli je pokazao ekstrakt paradajza (24 mm) u odnosu na ekstrakt paprike (17 mm). Kao test mikroorganizmi korišćene su čiste kulture: Staphilococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC13883, Escherichia coli ATCC 25922, Proteus vlgaris ATCC13315, Salmonela enteritidis (D) ATCC 13076, Bacillus suptilis ATCC6633, Candida albicans ATCC10231, Aspergillus niger ATCC16404. Mikrodilucionom metodom određene su minimalne inhibitorne koncentracije (MIC). Upoređeno je i antimikrobno delovanje ekstrakta sa referentnim antibiotikom amracinom za bakterije i antimikotikom nistatinom za gljive. Cilj rada je utvrditi mogućnost primene ovih ekstrakata kao konzervanasa u industriji hrane. Dobijeni rezultati pokazuju da ekstrakti paradajza i paprike ispoljavaju značajnu antimikrobnu aktivnost.
AB  - Tomato (Lycopersicon esculentum Mill.) and pepper (Capsicum annuum L.) are not only nutritious and dietetic products, but they also have a wider significance for the organism as prophylactics. The antimicrobial activity has been determined by the disc diffusion method for the strains of Staphylococcus aureus ATCC 25923, Salmonela enteritidis(D) ATCC 13076 and Escherichia coli ATCC 25922. Tomato and pepper extracts have produced a similar antibacterial effect on Salmonela enteritidis (The inhibition zone diameter of tomato and pepper is 28 and 29 mm) whereas in the case of Staphilococcus aureus, tomato extract (27 mm) has demonstrated a greater activity than pepper extract (21 mm). A greater inhibitory effect towards Escherichia coli has been produced by tomato extract (24 mm) in comparison to pepper extract (17 mm). The inhibition zone diameters have been compared with the reference antibiotic chloramphenicol and their value is 23 mm for Staphylococcus aureus and Escherichia coli, and 27 mm for Salmonela enteritidis. MIC μg/ml of papper extract for Staphylococcus aureus 78.125; Salmonela enteritidis(D) is 39.1; Escherichia coli is 78.125. MIC μg/ml of tomato extract Staphylococcus aureus 156.25; Salmonela enteritidis(D) is 19.53; Escherichia coli is 78.125. To determine the antimicrobial activity of the extract as the test organisms, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC 13883, Escherichia coli ATCC 25922, Proteus vlgaris ATCC 13315, Salmonella enteritidis (D) ATCC 13076, Bacillus suptilis ATCC 6633, Candida albicans ATCC 10231, Aspergillus niger ATCC 16404. Antimicrobial activity was determined and microdilution method. The extracts possess significant antimicrobial activity.
PB  - Univerzitet u Nišu - Tehnološki fakultet, Leskovac
T2  - Zbornik radova Tehnološkog fakulteta, Leskovac
T1  - Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike
T1  - Antimicrobial activity of tomato and pepper ethanol extracts
EP  - 159
IS  - 20
SP  - 154
UR  - https://hdl.handle.net/21.15107/rcub_rivec_93
ER  - 

@article{
author = "Pavlović, Radoš and Mladenović, Jelena and Radovanović, Blaga and Aćamović-Đoković, Gordana and Zdravković, Jasmina and Zdravković, Milan",
year = "2011",
abstract = "Plodovi paradajza (Lycopersicon esculentum Mill.) i paprike (Capsicum annum L.) ne samo da imaju hranljivu i dijetetsku ulogu već imaju široki profilaktički značaj u organizmu. Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike je određena disk difuzionom i mikrodilucionom metodom. Etanolni ekstrakti paprike i paradajza su pokazali prema Salmonela enteritidis slično antibakterijsko dejstvo (prečnik zone inhibicije rasta kod paradajza je 28 mm, a kod paprike 29 mm, dok je prema Staphilococcus aureus ekstrakt paradajza (27 mm) pokazao veću aktivnost nego ekstrakt paprike (21 mm). Veće inhibitorno dejstvo prema Escherichia coli je pokazao ekstrakt paradajza (24 mm) u odnosu na ekstrakt paprike (17 mm). Kao test mikroorganizmi korišćene su čiste kulture: Staphilococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC13883, Escherichia coli ATCC 25922, Proteus vlgaris ATCC13315, Salmonela enteritidis (D) ATCC 13076, Bacillus suptilis ATCC6633, Candida albicans ATCC10231, Aspergillus niger ATCC16404. Mikrodilucionom metodom određene su minimalne inhibitorne koncentracije (MIC). Upoređeno je i antimikrobno delovanje ekstrakta sa referentnim antibiotikom amracinom za bakterije i antimikotikom nistatinom za gljive. Cilj rada je utvrditi mogućnost primene ovih ekstrakata kao konzervanasa u industriji hrane. Dobijeni rezultati pokazuju da ekstrakti paradajza i paprike ispoljavaju značajnu antimikrobnu aktivnost., Tomato (Lycopersicon esculentum Mill.) and pepper (Capsicum annuum L.) are not only nutritious and dietetic products, but they also have a wider significance for the organism as prophylactics. The antimicrobial activity has been determined by the disc diffusion method for the strains of Staphylococcus aureus ATCC 25923, Salmonela enteritidis(D) ATCC 13076 and Escherichia coli ATCC 25922. Tomato and pepper extracts have produced a similar antibacterial effect on Salmonela enteritidis (The inhibition zone diameter of tomato and pepper is 28 and 29 mm) whereas in the case of Staphilococcus aureus, tomato extract (27 mm) has demonstrated a greater activity than pepper extract (21 mm). A greater inhibitory effect towards Escherichia coli has been produced by tomato extract (24 mm) in comparison to pepper extract (17 mm). The inhibition zone diameters have been compared with the reference antibiotic chloramphenicol and their value is 23 mm for Staphylococcus aureus and Escherichia coli, and 27 mm for Salmonela enteritidis. MIC μg/ml of papper extract for Staphylococcus aureus 78.125; Salmonela enteritidis(D) is 39.1; Escherichia coli is 78.125. MIC μg/ml of tomato extract Staphylococcus aureus 156.25; Salmonela enteritidis(D) is 19.53; Escherichia coli is 78.125. To determine the antimicrobial activity of the extract as the test organisms, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC 13883, Escherichia coli ATCC 25922, Proteus vlgaris ATCC 13315, Salmonella enteritidis (D) ATCC 13076, Bacillus suptilis ATCC 6633, Candida albicans ATCC 10231, Aspergillus niger ATCC 16404. Antimicrobial activity was determined and microdilution method. The extracts possess significant antimicrobial activity.",
publisher = "Univerzitet u Nišu - Tehnološki fakultet, Leskovac",
journal = "Zbornik radova Tehnološkog fakulteta, Leskovac",
title = "Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike, Antimicrobial activity of tomato and pepper ethanol extracts",
pages = "159-154",
number = "20",
url = "https://hdl.handle.net/21.15107/rcub_rivec_93"
}

Pavlović, R., Mladenović, J., Radovanović, B., Aćamović-Đoković, G., Zdravković, J.,& Zdravković, M.. (2011). Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike. in Zbornik radova Tehnološkog fakulteta, Leskovac
Univerzitet u Nišu - Tehnološki fakultet, Leskovac.(20), 154-159.
https://hdl.handle.net/21.15107/rcub_rivec_93

Pavlović R, Mladenović J, Radovanović B, Aćamović-Đoković G, Zdravković J, Zdravković M. Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike. in Zbornik radova Tehnološkog fakulteta, Leskovac. 2011;(20):154-159.
https://hdl.handle.net/21.15107/rcub_rivec_93 .

Pavlović, Radoš, Mladenović, Jelena, Radovanović, Blaga, Aćamović-Đoković, Gordana, Zdravković, Jasmina, Zdravković, Milan, "Antimikrobna aktivnost etanolnih ekstrakata paradajza i paprike" in Zbornik radova Tehnološkog fakulteta, Leskovac, no. 20 (2011):154-159,
https://hdl.handle.net/21.15107/rcub_rivec_93 .