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Antibacterial Potential ofAllium ursinumExtract Prepared bythe Green Extraction Method

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dc.contributor.author Stupar, Alena
dc.contributor.author Šarić, Ljubiša
dc.contributor.author Vidović, Senka
dc.contributor.author Bajić, Aleksandra
dc.contributor.author Kolarov, Violeta
dc.contributor.author Šarić, Bojana
dc.date.accessioned 2023-07-13T12:48:07Z
dc.date.available 2023-07-13T12:48:07Z
dc.date.issued 2022-07-06
dc.identifier.citation Stupar, A., Šarić, L., Vidović, S., Bajić, A., Kolarov, V., & Šarić, B. (2022). Antibacterial potential of Allium ursinum extract prepared by the green extraction method. Microorganisms, 10(7), 1358. en_US
dc.identifier.issn 2076-2607
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/225
dc.description.abstract The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract for six bacterial pathogens were determined using the broth macrodilution method. Although the A. ursinum extract was shown to be effective toward all investigated foodborne bacteria, its antimicrobial activity depended on its concentration and bacterial strain. Listeria monocytogenes was the most sensitive to antimicrobial activity of A. ursinum extract among all tested pathogens. Accordingly, the lowest MIC and MBC of A. ursinum extract were determined for L. monocytogenes (28 and 29 mg/mL). The tested extract showed a similar antimicrobial potential to other examined bacterial strains (Salmonella Enteritidis, Proteus hauseri, Enterococcus faecalis and two strains of Escherichia coli) with MIC and MBC values at concentrations of 29 and 30 mg/mL, respectively. The dependence of the antimicrobial activity of the A. ursinum extract on the level of contamination of tested pathogens was also observed. The increase in the contamination level caused an intense reduction in antibacterial potential of the A. ursinum extract. The composition of the A. ursinum extract was analyzed and found to be a good source of polyphenols and sulfur compounds. However, considering the applied extraction method and the HPLC analysis of bioactive compounds, the antimicrobial potential may be attributed more to polyphenol content. The obtained results that the extracts have shown toward food pathogens open the possibility of using the tested extracts as natural additives in a variety of food products. en_US
dc.description.sponsorship This research was funded by the Ministry of Education, Science and Technological Development of the Republic of Serbia under the Agreements on the Implementation and Financing of Research (nos. 451-03-68/2020-14/200222 and 451-03-68/2020-14/200134) and Provincial Secretariat for Higher Education and Scientific Research, Autonomous Province of Vojvodina, Republic of Serbia [grant number 142-451-2637/2021-01/2]. Conflicts of Interest en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.rights openAccess
dc.subject Allium ursinum en_US
dc.subject antimicrobial activity en_US
dc.subject subcritical water extraction en_US
dc.subject sulfur compounds en_US
dc.subject polyphenolics en_US
dc.title Antibacterial Potential ofAllium ursinumExtract Prepared bythe Green Extraction Method en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85133376493
dc.identifier.wos 000833744800001
dc.identifier.doi 10.3390/microorganisms10071358


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