Stone Fruit Wines as a Sources of Antioxidants
Конференцијски прилог (Објављена верзија)
Метаподаци
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Introduction: The consumption of fruit and their product is
very important for balanced nutrition. They are rich source of natural
compounds which show beneficial health effects on human organism.
Fruit wines are rich sources of phenolic compounds which possess an-
tioxidant properties and play role in health protection from oxidative
stress.
Objectives: The aim of this study was to investigate the profile
and in vitro antioxidant properties of fruit wines.
Method / Design: Total polyphenol content was conducted by
using Folin-Ciocalteu method. Anioxidant capacity of samples was
determined by DPPH method, by calculating the percent of inhibition
of DPPH radical. Discoloration was measured on spectrofotometer at
518 nm. Also was used modern FRAP procedure for determination of
antioxidant properties of wine samples. For identification and quantification of some antioxidant compounds HPLC TQ-MS/MS method
was used.
Results: Wines were made from apricot, peach and plum in
wi...nery according to the wine making procedure. From each kind of
fruit were made four different types of wine. All determinations were
conducted in these 12 samples of wine. The total polyphenol content
determined by Folin-Ciocalteu method was in range 358-1389 mg/L
expressed through concentration of gallic acid. The results of DPPH
analyze of samples were in range 35.69-68.50%. The results of antioxidant capacity analyzed by FRAP procedure were in range 21.75-45.15
mmol/Fe2+. Results of HPLC TQ-MS/MS analysis showed that our
samples are sources of compounds such as catechin, epicatechin and
phenolic acids. All those compounds have antioxidant properties.
Conclusions: The obtained results indicate that fruit wines are
sources of antioxidant compounds. Antioxidant properties of fruit
wines depend from which kind of fruit they were made. Natural compounds from fruit wines are particularly important in the prevention
of non-communicable disease caused by oxidative stress.
Кључне речи:
Fruit wines / Antioxidants / PolyphenolsИзвор:
Annals of Nutrition and Metabolism, 2015, 67, Supplement 1, 555-556Издавач:
- Karger, Basel
Напомена:
- 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Институција/група
PharmacyTY - CONF AU - Čakar, Uroš AU - Petrović, Aleksandar AU - Živković, Marijana AU - Vajs, Vlatka AU - Đorđević, Brižita PY - 2015 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2347 AB - Introduction: The consumption of fruit and their product is very important for balanced nutrition. They are rich source of natural compounds which show beneficial health effects on human organism. Fruit wines are rich sources of phenolic compounds which possess an- tioxidant properties and play role in health protection from oxidative stress. Objectives: The aim of this study was to investigate the profile and in vitro antioxidant properties of fruit wines. Method / Design: Total polyphenol content was conducted by using Folin-Ciocalteu method. Anioxidant capacity of samples was determined by DPPH method, by calculating the percent of inhibition of DPPH radical. Discoloration was measured on spectrofotometer at 518 nm. Also was used modern FRAP procedure for determination of antioxidant properties of wine samples. For identification and quantification of some antioxidant compounds HPLC TQ-MS/MS method was used. Results: Wines were made from apricot, peach and plum in winery according to the wine making procedure. From each kind of fruit were made four different types of wine. All determinations were conducted in these 12 samples of wine. The total polyphenol content determined by Folin-Ciocalteu method was in range 358-1389 mg/L expressed through concentration of gallic acid. The results of DPPH analyze of samples were in range 35.69-68.50%. The results of antioxidant capacity analyzed by FRAP procedure were in range 21.75-45.15 mmol/Fe2+. Results of HPLC TQ-MS/MS analysis showed that our samples are sources of compounds such as catechin, epicatechin and phenolic acids. All those compounds have antioxidant properties. Conclusions: The obtained results indicate that fruit wines are sources of antioxidant compounds. Antioxidant properties of fruit wines depend from which kind of fruit they were made. Natural compounds from fruit wines are particularly important in the prevention of non-communicable disease caused by oxidative stress. PB - Karger, Basel C3 - Annals of Nutrition and Metabolism T1 - Stone Fruit Wines as a Sources of Antioxidants VL - 67 IS - Supplement 1 SP - 555 EP - 556 DO - 10.1159/000440895 ER -
@conference{ author = "Čakar, Uroš and Petrović, Aleksandar and Živković, Marijana and Vajs, Vlatka and Đorđević, Brižita", year = "2015", abstract = "Introduction: The consumption of fruit and their product is very important for balanced nutrition. They are rich source of natural compounds which show beneficial health effects on human organism. Fruit wines are rich sources of phenolic compounds which possess an- tioxidant properties and play role in health protection from oxidative stress. Objectives: The aim of this study was to investigate the profile and in vitro antioxidant properties of fruit wines. Method / Design: Total polyphenol content was conducted by using Folin-Ciocalteu method. Anioxidant capacity of samples was determined by DPPH method, by calculating the percent of inhibition of DPPH radical. Discoloration was measured on spectrofotometer at 518 nm. Also was used modern FRAP procedure for determination of antioxidant properties of wine samples. For identification and quantification of some antioxidant compounds HPLC TQ-MS/MS method was used. Results: Wines were made from apricot, peach and plum in winery according to the wine making procedure. From each kind of fruit were made four different types of wine. All determinations were conducted in these 12 samples of wine. The total polyphenol content determined by Folin-Ciocalteu method was in range 358-1389 mg/L expressed through concentration of gallic acid. The results of DPPH analyze of samples were in range 35.69-68.50%. The results of antioxidant capacity analyzed by FRAP procedure were in range 21.75-45.15 mmol/Fe2+. Results of HPLC TQ-MS/MS analysis showed that our samples are sources of compounds such as catechin, epicatechin and phenolic acids. All those compounds have antioxidant properties. Conclusions: The obtained results indicate that fruit wines are sources of antioxidant compounds. Antioxidant properties of fruit wines depend from which kind of fruit they were made. Natural compounds from fruit wines are particularly important in the prevention of non-communicable disease caused by oxidative stress.", publisher = "Karger, Basel", journal = "Annals of Nutrition and Metabolism", title = "Stone Fruit Wines as a Sources of Antioxidants", volume = "67", number = "Supplement 1", pages = "555-556", doi = "10.1159/000440895" }
Čakar, U., Petrović, A., Živković, M., Vajs, V.,& Đorđević, B.. (2015). Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism Karger, Basel., 67(Supplement 1), 555-556. https://doi.org/10.1159/000440895
Čakar U, Petrović A, Živković M, Vajs V, Đorđević B. Stone Fruit Wines as a Sources of Antioxidants. in Annals of Nutrition and Metabolism. 2015;67(Supplement 1):555-556. doi:10.1159/000440895 .
Čakar, Uroš, Petrović, Aleksandar, Živković, Marijana, Vajs, Vlatka, Đorđević, Brižita, "Stone Fruit Wines as a Sources of Antioxidants" in Annals of Nutrition and Metabolism, 67, no. Supplement 1 (2015):555-556, https://doi.org/10.1159/000440895 . .