Supercritical Fluid Extraction of Celery and Parsley Fruit-Chemical Composition and Antibacterial Activity
Dusan Misic , Vanja Tadic , Małgorzata Korzeniowska , Jakov Nisavic , Ksenija Aksentijevic , Jelena Kuzmanovic , Irena Zizovic
AbstractSupercritical fluid extraction as an environmentally friendly technology was applied to isolate biologically active extracts from celery and parsley fruits for potential applications in the food industry. The extractions were performed under mild temperature conditions of 39.85 °C and at pressures of 10 and 30 MPa. The extracts were analyzed regarding their chemical composition, antibacterial activity, and cytotoxic effect. Sedanolide was the dominant component of the celery fruit extracts, comprising more than 70% of the obtained fraction, while the content of apiole in the parsley fruit SC CO2 extracts exceeded 85%. The celery fruit extracts showed strong and moderately strong antibacterial activity against tested Staphylococcus aureus, Bacillus (B.) cereus, B. subtilis, B. circulans, Listeria (L.) greyi, L. seeligeri and L. welshimeri, with minimal inhibitory concentration (MIC) values between 160 and 640 µg/mL, and weak activity against the selected Salmonella isolates with a MIC of 2560 µg/mL. The parsley extract obtained at 10 MPa showed strong and moderately strong antibacterial effects against Bacillus strains with obtained MICs of 160–640 µg/mL, and weak activity against Staphylococcus, Listeria, and Salmonella with a MIC of 2560 µg/mL. Cytotoxicity investigation showed that the extracts with proven antibacterial activity had no cytotoxic effect on rabbit kidney cells at concentrations of up to 640 µg/mL.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.55|
|Keywords in English||celery; parsley; supercritical extraction; antibacterial activity; cytotoxicity|
|License||Journal (articles only); author's original; ; after publication|
|Score||= 100.0, 18-05-2021, ArticleFromJournal|
|Publication indicators||= 2; = 2; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
|Citation count*||2 (2021-05-17)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.