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The purpose of this study was a comprehensive examination of the phenolic profile, the vitamin C content, and the antioxidant, anti-acetylcholinesterase, cytotoxic and antimicrobial activities of extracts and jams of fruits of two edible Sorbus species: well characterized S. aucuparia and two insufficiently explored forms of S. torminalis (torminalis and semitorminalis). Characterisation of 44 phenolics was realized using LC-MS/MS and 15 compounds were confirmed, with chlorogenic acid being the most dominant in S. aucuparia and ferulic acid in both S. torminalis forms. S. aucuparia demonstrated potent antioxidant activity, while that of both S. torminalis forms was moderate. Jam extracts had the highest content of vitamin C. S. aucuparia exhibited some anti-acetylcholinesterase activity, while S. torminalis f. torminalis showed the best antimicrobial activity against Staphylococcus aureus and both forms (torminalis and semitorminalis) possessed the highest activity against Escherichia. coli. The results obtained herein are a great base for further research of edible Sorbus species with the aim of promoting their better usage as nutraceuticals.

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A detailed examination of the phenolic profile, ascorbic acid content and antioxidant and antimicrobial capacities of extracts and jams of the fruits of two traditionally used Sorbus species, viz., S. domestica and S. intermedia, was carried out in the present study. Use of the LC-MS/MS technique revealed the presence and content of 44 phenolics, the most dominant compounds being amentoflavone in S. domestica and chlorogenic acid in S. intermedia extracts. Jam of both species showed the highest content of аscorbic acid. In comparison with BHT (butylated hydroxytoluene) and PG (propyl gallate) antioxidant standards, both Sorbus species exhibited moderate antioxidant action. Some extracts of S. domestica and S. intermedia inhibited the growth of two clinically relevant bacterial strains. The presented results support the belief that Sorbus fruits are food with health-promoting properties. C ilj rada predstavljao je detaljno ispitivanje fenolnog profila, sadržaja vitamina C, antioksidantne i antimikrobne aktivnosti ekstrakata i pekmeza plodova dve tradicionalno korišćene vrste roda Sorbus: S. domestica i S. intermedia. Pristustvo i sadržaj 44 fenolna jedinjenja urađena je pomoću LC-MS/MS, gde je dominantno jedinjenje bio amentoflavon u ekstraktima S. domestica, odnosno hlorogenska kiselina u ekstraktima S. intermedia. Najveći sadržaj vitamina C detektovan je u pekmezima. U poređenju sa standardnim antioksidantima BHT i PG, obe vrste roda Sorbus ispoljile su umerenu antioksidantnu aktivnost. Pojedini ekstrakti S. domestica i S. intermedia pokazali su aktivnost u inhibiranju rasta dva klinički releventna bakterijska patogena. Prezentovani rezultati podržavaju potencijal voća vrsta roda Sorbus kao hrane sa pozitivnim dejstvom na zdravlje.

Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography-mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with α-pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO • and lipid peroxidation (LP) inhibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported.