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Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system

2013Journal article Open access
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dc.contributor.authorStojković, Dejan
dc.contributor.authorŽivković, Jelena
dc.contributor.authorSoković, Marina
dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorJanković, Teodora
dc.contributor.authorMaksimović, Zoran
dc.date.accessioned2013-07-24T09:15:04Z
dc.date.available2013-07-24T09:15:04Z
dc.date.issued2013
dc.description.abstractThis study was designed to evaluate the antibacterial activity of the Veronica montana L. water extract and its main phenolic compound, protocatechuic acid. The antibacterial activity was determined by microdilution assay against six strains of Gram-positive and Gram-negative bacteria. Listeria monocytogenes was the most sensitive of the tested bacterial species. Antibacterial preserving properties of protocatechuic acid were also evaluated after its incorporation in cream cheese, using L. monocytogenes as commonly cheese contaminant. The compound successfully inhibited L. monocytogenes development in cream cheese, at room temperature and in refrigerator (25 °C and 4 °C, respectively), after 3 days of inoculation. Sensory evaluation was carried out in order to validate the mentioned food system. A possible mode of action of the tested compound towards bacterial cells was assessed and appears to be direct lysis of pathogenic cytoplasmic membrane. Prediction of pharmacokinetic properties was also performed using computational analyzes. The obtained results can serve as an important platform for the development of effective natural preservativespor
dc.description.sponsorshipSerbian Ministry of Education and Science for financial support (grant numbers 173032, 46013).por
dc.identifier.citationStojković, Dejan S.; Živković, Jelena; Soković, Marina; Glamočlija, Jasmina; Ferreira, Isabel C.F.R.; Janković, Teodora; Maksimović, Zoran (2013). Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system. Food and Chemical Toxicology. ISSN 0278-6915. 55, p. 209–213por
dc.identifier.doi10.1016/j.fct.2013.01.005
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/8539
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectVeronica montanapor
dc.subjectProtocatechuic acidpor
dc.subjectAntibacterial activitypor
dc.subjectListeria monocytogenespor
dc.subjectCream cheese preservationpor
dc.subjectSensory evaluationpor
dc.titleAntibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food systempor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage213por
oaire.citation.startPage209por
oaire.citation.titleFood and Chemical Toxicologypor
oaire.citation.volume55por
person.familyNameFerreira
person.givenNameIsabel C.F.R.
person.identifier144781
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8

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