View More View Less
  • a Corvinus University of Budapest, H-1118 Budapest, Villányi út 29–33, Hungary
  • | b Institute of Ecology and Botany, H-2163 Vácrátót, Alkotmány utca 2–4, Hungary
  • | c Corvinus University of Budapest, H-1118 Budapest, Villányi út 29–33, Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Ground ivy (Glechoma hederacea L.) is one of the prosperous plants for the food-industry as natural antioxidant. This fact led us to examine the chemical diversity of six ground ivy populations situated in different natural habitats and to analyse the effect of the harvesting time. Total phenolic content, chlorogenic acid, and rutin content, as well as the antioxidant capacity showed significant differences due to the harvest time. The highest total phenol content (115 mg g–1 GAE) and the strongest antioxidant activity (53.3 mg g–1 AAE) were measured in the population originated from Budapest (GLE 6), harvested in July. The highest chlorogenic acid (357 mg/100 g) and rutin (950 mg/100 g) contents were detected in the July harvested samples from the Soroksár Botanical Garden population (GLE 1). According to our results, the collection time has significant effect on the total phenolic content – first of all on the chlorogenic acid and rutin accumulation levels of ground ivy, while the influence of the habitat seems to be less important.

  • AbrankÓ, L., Garcia-Reyes, J.F. & Molina-Diaz, A. (2012): Systematic bottom-up approach for flavonoid derivative screening in plant material using liquid chromatography high-resolution mass spectrometry. Anal. Bioanal. Chem., 403, 9951006.

    • Search Google Scholar
    • Export Citation
  • Barros, L., Heleno, S.A., Carvalho, A.M. & Ferreira, I.C.F.R. (2010): Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamin and phenolics. LWT –Food Sci. Technol., 43, 544550.

    • Search Google Scholar
    • Export Citation
  • Benzie, I.I.F. & Strain, J.J. (1996): The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239, 7076.

    • Search Google Scholar
    • Export Citation
  • BelŠČAk-CvitanoviĆ, A., StojanoviĆ, R., ManojloviĆ, V., Komes, D., CindriĆC, I.J., NedoviĆ, V. & Bugarski, B. (2011): Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion. Food Res. Int., 44, 10941101.

    • Search Google Scholar
    • Export Citation
  • ClÉ, C., Hill, L.M., Niggeweg, R., Martin, C.R., Guisez, Y., Prinsen, E. & Jansen, M.A. (2008): Modulation of chlorogenic acid biosynthesis in Solanum lycopersicum: Consequences for phenolic accumulation and UVtolerance. Phytochemistry, 69, 21492156.

    • Search Google Scholar
    • Export Citation
  • Cosmulescu, S. & Trandafir, I. (2011): Seasonal variation of total phenols in leaves of walnut (Juglans regia L.). J. Med. Plants Res., 5(19), 4938.

    • Search Google Scholar
    • Export Citation
  • DadÁKovÁ, E., VrchotovÁ, N. & TŘÍSka, J. (2010): Content of selected biologically active compounds in tea infusions of widely used European medicinal plants. J. Agrobiol., 27(1), 27.

    • Search Google Scholar
    • Export Citation
  • DÖRing, A.S. & Petersen, M. (2014): Production of caffeic, chlorogenic, and rosmarinic acids in plants and suspension cultures of Glechoma hederacea. Phytochem. Lett., 10, 111117.

    • Search Google Scholar
    • Export Citation
  • Erturk, Y., Ercisli, S. Sengul, M., Eser, Z., Haznedar, A. & Tura, M. (2010): Seasonal variation of total phenolic, antioxidant activity and minerals in fresh tea shoots (Camellia sinensis var. sinensis). Pak. J. Pharm. Sci., 23(1), 69.

    • Search Google Scholar
    • Export Citation
  • Grieve, M. (1976): A modern herbal. Peregrine Books, Harmondsworth, UK. p. 415.

  • HUNGARIAN STANDARD (1967): Gyögynövények. Kerek repkényfű (Hederae terrestris herba), Medicinal plants. Ivy (Hederae terrestris herba) –ICS: 67.140.10, MSZ 19885:1967

    • Search Google Scholar
    • Export Citation
  • Kahkonen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S. & Heinonen, M. (1999): Antioxidant activity of plant extract containing phenolic compounds. J. Agr. Food Chem., 47, 39543962.

    • Search Google Scholar
    • Export Citation
  • KouŘImskÁ, L., SabolovÁ, M., DvoŘÁKovÁ, B., RoubÍČKovÁ, I., PÁNek, J. & NovÝ, P. (2014): Antioxidant activity of Lamiaceae herbs grown under organic and conventional farming. Scientia Agriculturae Bohemica, 45(1), 19.

    • Search Google Scholar
    • Export Citation
  • Liu, L., Zhu, Z., Guo, Q., Zhang, L., Heand, Q. & Liu, Z. (2012): Variation in contents of major bioactive compounds in Glechoma longituba related to harvesting time and geographic distribution. J. Med. Plants Res., 6, 122128.

    • Search Google Scholar
    • Export Citation
  • Matkowski, A. (2008): Antioxidant activity of extracts and different solvent fractions of Glechoma hederacea L. Orthosiphonstamineus (Benth.) Kudo. Adv. Clin. Exp. Med., 17, 615624.

    • Search Google Scholar
    • Export Citation
  • Milovanovic, M., Zivkovic, D. & Vucelic-Radovic, B. (2010): Antioxidant effect of Glechoma hederacea as a food additive. Nat. Prod. Commun., 5(1), 61.

    • Search Google Scholar
    • Export Citation
  • Percival, G.C. & Baird, L. (2000): The influence of storage upon light-induced chlorogenic acid accumulation in potato tubers (Solanum tuberosum L.). J. Agr. Food Chem., 48, 24762482.

    • Search Google Scholar
    • Export Citation
  • Simon, T. (2000): A magyarországi edényesflóra határozója. (Field guide to vascular flora in Hungary). 4th ed., Budapest, Nemzeti Tankönyvkiadó Rt., p. 388.

    • Search Google Scholar
    • Export Citation
  • Singleton, V.L. & Rossi, J.A. (1965): Colorimetry of total phenolics with phosphomolibdic-phosphotungistic acid reagent. Am. J. Enol. Viticult., 161, 144158.

    • Search Google Scholar
    • Export Citation
  • Solar, A., ColariČ, M., Usenik, V. & Stampar, F. (2006): Seasonal variations of selected flavonoids, phenolic acids and quinones in annual shoots of common walnut (Juglans regia L.). Plant Science, 170, 453-461.

    • Search Google Scholar
    • Export Citation
  • Xie, Z., Liang, Z., Xie, C., Zhao, M., Yu, X., Yang, M., Huang, J. & Xu, X. (2014): Separation and purification of rosmarinic acid and rutin from Glechoma hederacea L. using high-speed counter-current chromatography. Sep. Sci. Technol., 49, 588593.

    • Search Google Scholar
    • Export Citation
  • Yamauchi, G., Kakuda, R., Yaoita, Y., Machida, K. & Kikuchi, M. (2007): Two new glycosides from the whole plants of Glechoma hederacea L. Chem. Pharm. Bull., 55, 346347.

    • Search Google Scholar
    • Export Citation
  • Zucker, M. (1965): Induction of phenylalanine deaminase by light and its relation to chlorogenic acid synthesis in potato tuber tissue. Plant Physiol., 40, 779784.

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 2 0 0
May 2021 13 0 0
Jun 2021 13 0 0
Jul 2021 0 0 0
Aug 2021 11 0 0
Sep 2021 15 0 0
Oct 2021 0 0 0