TY  - CONF
AU  - Čakar, Uroš
AU  - Lisov, Nikolina M.
AU  - Petrović, Aleksandar V.
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2020
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5394
AB  - Serbia is among the top world producers of high-quality cherry fruit. Beside it refreshing taste cherries are rich source of many natural active principles. The most interesting among them are those one which exhibit antioxidant properties. It is possible to produce many derived products from cherries and one certainly is fruit wine. Such wine, is rich source of those natural active principles present in cherry fruit and the aim of this study is to investigate antioxidant properties of cherry wine. Fruit wines were produced from Serbian autochthonous sort of cherry. Microvinification was conducted with pure selected yeast culture and enzymatic preparation glycosidase. In the half of microvinifications pits were left, without cracking. Determinations of total phenolic content (TPC) were conducted using Folin-Ciocalteu method. Antiradical activity estimated by DPPH method, while FRAP method was also applied. Selected phenolic compounds were quantified by UPLC TQ-MS/MS. The TPC for the cherry wines were in interval 1552-1787 mg GAE/L while FRAP was 45.3 – 73.5 mmol/L Fe2+. The IC50 anti DPPH radical activity was from 3.8 to 7.2%. Also, were quantified compounds which exhibit antioxidant properties which are hydroxybenzoic acid derivatives, such as vanillic, gallic, protocatehuic and parahydroxybenzoic acid. The obtain results indicate that cherry wine is good source of antioxidant compounds. Antioxidant properties and quantity of phenolic compounds depends from the technological process applied in the production of fruit wines. Cherries and their derived products have beneficial health effect for overall health.
PB  - University of Belgrade, Belgrade, Serbia
C3  - Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade
T1  - Cherry-the source of potential functional food
SP  - 33
EP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_farfar_5394
ER  - 

@conference{
author = "Čakar, Uroš and Lisov, Nikolina M. and Petrović, Aleksandar V. and Vajs, Vlatka and Đorđević, Brižita",
year = "2020",
abstract = "Serbia is among the top world producers of high-quality cherry fruit. Beside it refreshing taste cherries are rich source of many natural active principles. The most interesting among them are those one which exhibit antioxidant properties. It is possible to produce many derived products from cherries and one certainly is fruit wine. Such wine, is rich source of those natural active principles present in cherry fruit and the aim of this study is to investigate antioxidant properties of cherry wine. Fruit wines were produced from Serbian autochthonous sort of cherry. Microvinification was conducted with pure selected yeast culture and enzymatic preparation glycosidase. In the half of microvinifications pits were left, without cracking. Determinations of total phenolic content (TPC) were conducted using Folin-Ciocalteu method. Antiradical activity estimated by DPPH method, while FRAP method was also applied. Selected phenolic compounds were quantified by UPLC TQ-MS/MS. The TPC for the cherry wines were in interval 1552-1787 mg GAE/L while FRAP was 45.3 – 73.5 mmol/L Fe2+. The IC50 anti DPPH radical activity was from 3.8 to 7.2%. Also, were quantified compounds which exhibit antioxidant properties which are hydroxybenzoic acid derivatives, such as vanillic, gallic, protocatehuic and parahydroxybenzoic acid. The obtain results indicate that cherry wine is good source of antioxidant compounds. Antioxidant properties and quantity of phenolic compounds depends from the technological process applied in the production of fruit wines. Cherries and their derived products have beneficial health effect for overall health.",
publisher = "University of Belgrade, Belgrade, Serbia",
journal = "Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade",
title = "Cherry-the source of potential functional food",
pages = "33-33",
url = "https://hdl.handle.net/21.15107/rcub_farfar_5394"
}

Čakar, U., Lisov, N. M., Petrović, A. V., Vajs, V.,& Đorđević, B.. (2020). Cherry-the source of potential functional food. in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade
University of Belgrade, Belgrade, Serbia., 33-33.
https://hdl.handle.net/21.15107/rcub_farfar_5394

Čakar U, Lisov NM, Petrović AV, Vajs V, Đorđević B. Cherry-the source of potential functional food. in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade. 2020;:33-33.
https://hdl.handle.net/21.15107/rcub_farfar_5394 .

Čakar, Uroš, Lisov, Nikolina M., Petrović, Aleksandar V., Vajs, Vlatka, Đorđević, Brižita, "Cherry-the source of potential functional food" in Nutraceuticals in balancing redox status in ageing and age-related diseases WGs Meeting of the NutRedOx COST Action CA16112 Belgrade (2020):33-33,
https://hdl.handle.net/21.15107/rcub_farfar_5394 .