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Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash

2018Journal article Open access
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dc.contributor.authorSmiljković, Marija
dc.contributor.authorDias, Maria Inês
dc.contributor.authorStojković, Dejan
dc.contributor.authorBarros, Lillian
dc.contributor.authorBukvički, Danka
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorSoković, Marina
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-02-04T17:05:12Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-02-04T17:05:12Z
dc.date.issued2018
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.en_EN
dc.description.sponsorshipThis work has been supported by the Serbian Ministry of Education, Science and Technological Development for financial support (Grant number 173032 and 173029). The authors are grateful to the Foundation for Science and Technology (FCT) of Portugal and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros research contract. The authors are grateful to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSmiljković, Marija; Dias, Maria Inês; Stojkovic, Dejan; Barros, Lillian; Bukvički, Danka; Ferreira, Isabel C.F.R.; Sokovic, Marina (2018). Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash. Food and Function. ISSN 2042-6496. 9, p. 5417-5425en_EN
dc.identifier.doi10.1039/c8fo01466cen_EN
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/18695
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.titleCharacterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwashen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
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