Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/5654
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dc.contributor.authorŠarić, Bojanaen
dc.contributor.authorMilovanović, Ivanaen
dc.contributor.authorMišan, Aleksandraen
dc.contributor.authorMandić, Aljošaen
dc.contributor.authorKos, Jovanaen
dc.contributor.authorJovanov, Pavleen
dc.contributor.authorNedeljković N.en
dc.date.accessioned2019-09-30T08:49:30Z-
dc.date.available2019-09-30T08:49:30Z-
dc.date.issued2012-01-01en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/5654-
dc.description.abstractFagopyri herba, a herbal drug derived from common buckwheat (Fagopyrum esculentum Moench) is a very rich source of various phenolic compounds which are known as potential antioxidants. The main active compound is a flavonol glycoside rutin. The aim of this study was to investigate antihemolytic activity of the Fagopyri herba extracts as a parameter which indicates their antioxidant potential in biological systems. Antihemolytic activity assay measures the ability of a tested extract to inhibit hemolysis of erythrocytes in buffer solution caused by oxidative damage of their cell membrane. Since this test is highly dependent on various parameters (cell suspension concentration, species from which the blood was taken, concentration of reagents, type of extract), they were optimized for testing the investigated water and ethanol Fagopyri herba extracts. Optimal concentration of hydrogen peroxide solution was found to be 0.0625% (v/v) while 2 μM of sodium azide was added to the erythrocyte suspension to inhibit catalase enzyme. Ethanolic extract showed lower IC50 value (3.46±0.185 mg/mL) in comparison to water extract (42.2±7.27 mg/mL), which is in accordance with their rutin content determined by high performance liquid chromatography.en
dc.relation.ispartofCEFood 2012 - Proceedings of 6th Central European Congress on Fooden
dc.titleOptimisation and application of antihemolytic assay on Fagopyri herba extractsen
dc.typeConference Paperen
dc.identifier.scopus2-s2.0-84926020298en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84926020298en
dc.relation.lastpage176en
dc.relation.firstpage172en
item.fulltextNo Fulltext-
item.grantfulltextnone-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.orcid0000-0003-3261-0332-
crisitem.author.orcid0000-0003-4035-9694-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgUniverzitet u Novom Sadu-
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