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Issue 4, 2015
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Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.

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Abstract

The purpose of the present study was to evaluate the antioxidant and antimicrobial potential of Filipendula ulmaria (L.) Maxim. methanolic extracts, their stabilities under different pH and thermal conditions and in vitro digestibility. The results showed a considerable content of phenolic compounds in the extracts, especially total phenolic acids (47.47 mg CAE g−1) and flavonoids (45.47 mg RUE g−1) in aerial parts. HPLC analysis indicated the presence of spiraeoside in the aerial part extract. The extracts revealed an interesting antimicrobial effect against the tested microorganisms, especially bacteria E. coli and E. faecalis (MIC 0.156–0.625 mg mL−1), and fungi P. cyclopium and F. oxysporum (MIC 2.5–5 mg mL−1). The extracts exerted high antioxidant activities, particularly the root extract, paralleled by their considerable activities against the lipid oxidation process. The results of this study suggest that both extracts potentially could be functional food ingredients considering their good antioxidant and antimicrobial activities, and stability under different conditions.

Graphical abstract: Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.

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Publication details

The article was received on 30 Dec 2014, accepted on 04 Feb 2015 and first published on 06 Feb 2015


Article type: Paper
DOI: 10.1039/C4FO01208A
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Food Funct., 2015,6, 1164-1175

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    Bioactivity, stability and phenolic characterization of Filipendula ulmaria (L.) Maxim.

    J. Katanić, T. Boroja, N. Stanković, V. Mihailović, M. Mladenović, S. Kreft and M. M. Vrvić, Food Funct., 2015, 6, 1164
    DOI: 10.1039/C4FO01208A

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