Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/7301
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Tumbas Šaponjac, Vesna | en_US |
dc.contributor.author | Četojević-Simin, Dragana | en_US |
dc.contributor.author | Ćetković, Gordana | en_US |
dc.contributor.author | Čanadanović-Brunet, Jasna | en_US |
dc.contributor.author | Đilas, Sonja | en_US |
dc.contributor.author | Mandić, Anamarija | en_US |
dc.contributor.author | Tepić Horecki, Aleksandra | en_US |
dc.date.accessioned | 2019-09-30T09:01:00Z | - |
dc.date.available | 2019-09-30T09:01:00Z | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 18951066 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/7301 | - |
dc.description.abstract | Ground spice paprika was extracted with hexane, by conventional Soxhlet procedure (SX oleoresin), and with supercritical carbon dioxide at three different pressures - 20, 30 and 40 MPa (SF20, SF30 and SF40 oleoresins). The effect of extraction method and conditions on the colour intesity of paprika oleoresins, content of α-tocopherol, as well as antioxidant and antiproliferative activity was examined. Hexane showed highest selectivity for paprika pigments (886.02 ASTA), while α-tocopherol showed highest solubility (3846.9 mg kg-1) in supercritical carbon dioxide at 20 MPa. All paprika oleoresins exhibited good superoxide anion radical scavenging activity SF30 being the best superoxide anion radical scavenger. Cell growth activity was evaluated in vitro in human cell lines:cervix epitheloid carcinoma (HeLa), breast adenocarcinoma (MCF7) and colon adenocarcinoma (HT-29). The highest antiproliferative activity was exhibited by SX in MCF7 cell line (IC50=14.28 mg mL-1). Extract SF40 produced significant and selective antiproliferative action towards HeLa cell line. These results suggest that paprika oleoresins, due to high antiradical and tumor cell-inhibiting activity, can be regarded as functional food ingredients. © Versita Sp. z o.o. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Warsaw: Versita | en_US |
dc.relation.ispartof | Central European Journal of Chemistry | en_US |
dc.subject | Paprika oleoresi | en_US |
dc.subject | Extraction | en_US |
dc.subject | α-tocopherol | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Antiproliferative activity | en_US |
dc.title | Effect of extraction conditions of paprika oleoresins on their free radical scavenging and anticancer activity | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.2478/s11532-013-0378-1 | - |
dc.identifier.scopus | 2-s2.0-84891605147 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84891605147 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 385 | en_US |
dc.relation.firstpage | 377 | en_US |
dc.relation.issue | 3 | en_US |
dc.relation.volume | 12 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.orcid | 0000-0003-1925-6500 | - |
crisitem.author.orcid | 0000-0002-3175-6076 | - |
crisitem.author.orcid | 0000-0003-1154-1366 | - |
crisitem.author.orcid | 0000-0002-5492-7237 | - |
crisitem.author.orcid | 0000-0002-2479-0313 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
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