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dc.creatorSmiljković, Marija
dc.creatorDias, Maria Inês
dc.creatorStojković, Dejan
dc.creatorBarros, Lillian
dc.creatorBukvički, Danka
dc.creatorFerreira, Isabel C. F. R.
dc.creatorSoković, Marina
dc.date.accessioned2018-11-08T13:24:08Z
dc.date.available2900-01-01
dc.date.issued2018
dc.identifier.urihttp://xlink.rsc.org/?DOI=C8FO01466C
dc.identifier.urihttp://ibiss-r.rcub.bg.ac.rs/123456789/3164
dc.description.abstractThe activity of edible Nepeta nuda L. (Lamiaceae) tincture and Listerine towards a selected group of oral pathogenic microorganisms (4 bacterial and 9 fungal strains) has been explored. Their potentials to inhibit the formation of biofilm and to diminish established biofilm have been compared. The amount of N. nuda tincture and swishing time necessary for reaching better or equivalent antimicrobial effect than that of Listerine have been predicted. Phenolic compounds in N. nuda tincture are determined by LC-DAD/ESI-MSn. Both Listerine and N. nuda tincture possess good antimicrobial potentials (MIC in the range of 0.8-15 μL per well) including inhibition of biofilms. Rosmarinic acid and verminoside are the most dominant phenolic compounds present in the N. nuda tincture. Based on in vitro results, we infer that it is more desirable to swish 20 mL of mouthwashes (Listerine and N. nuda tincture, 100 mg mL-1) for 30 s when dealing with selected microorganisms in general and for 60 s (N. nuda tincture) when dealing with bacterial biofilms.
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173029/RS//
dc.rightsrestrictedAccess
dc.sourceFood & Function
dc.titleCharacterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.
dc.typearticleen
dc.rights.licenseARR
dcterms.abstractСмиљковић, Марија; Диас, Мариа Инêс; Баррос, Лиллиан; Буквички, Данка; Стојковић, Дејан; Ферреира, Исабел Ц. Ф. Р.; Соковић, Марина;
dc.rights.holder© The Royal Society of Chemistry.
dc.citation.issue10
dc.citation.volume9
dc.identifier.doi10.1039/c8fo01466c
dc.identifier.pmid30280149
dc.identifier.scopus2-s2.0-85055078312
dc.identifier.wos000447780400035
dc.citation.apaSmiljković, M., Dias, M. I., Stojković, D., Barros, L., Bukvički, D., Ferreira, I. C. F. R., & Soković, M. (2018). Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash. Food & Function, 9(10), 5417–5425.
dc.citation.vancouverSmiljković M, Dias MI, Stojković D, Barros L, Bukvički D, Ferreira ICFR, Soković M. Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash. Food Funct. 2018;9(10):5417–25.
dc.citation.spage5417
dc.citation.epage5425
dc.type.versionpublishedVersionen


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