TY  - JOUR
AU  - Čakar, Uroš
AU  - Petrović, Aleksandar V.
AU  - Pejin, Boris
AU  - Čakar, Mira
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Đorđević, Brižita
PY  - 2019
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3320
AB  - This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.
PB  - Elsevier Science BV, Amsterdam
T2  - Scientific Reports
T1  - Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
VL  - 244
SP  - 42
EP  - 49
DO  - 10.1016/j.scienta.2018.09.020
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandar V. and Pejin, Boris and Čakar, Mira and Živković, Marijana and Vajs, Vlatka and Đorđević, Brižita",
year = "2019",
abstract = "This study aimed to estimate the potential of the selected berry (strawberry) and drupe (apricot, plum and sweet cherry) fruits as the substrates for the production of new fruit wines enriched with phenolic compounds. Sweet cherry wine (cultivar Burlat) stood out both for the profound content of phenolics (followed by their chemical profile) and potent anti-DPPH radical activity. The same fruit wine samples exhibited high redox potentials, slightly lower than strawberry and plum wine samples. Therefore, sweet cherry cultivar Burlat may be well recommended for development of novel fruit-based products endowed with naturally occurring phenolics. In any case, the remaining four cultivars are also worth further research efforts, particularly apricot cultivar Keckemetska ruza, which is one of the representatives of greatly underestimated fruit type thus far as a substrate for the production of the relevant fruit wines.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Scientific Reports",
title = "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines",
volume = "244",
pages = "42-49",
doi = "10.1016/j.scienta.2018.09.020"
}

Čakar, U., Petrović, A. V., Pejin, B., Čakar, M., Živković, M., Vajs, V.,& Đorđević, B.. (2019). Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientific Reports
Elsevier Science BV, Amsterdam., 244, 42-49.
https://doi.org/10.1016/j.scienta.2018.09.020

Čakar U, Petrović AV, Pejin B, Čakar M, Živković M, Vajs V, Đorđević B. Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines. in Scientific Reports. 2019;244:42-49.
doi:10.1016/j.scienta.2018.09.020 .

Čakar, Uroš, Petrović, Aleksandar V., Pejin, Boris, Čakar, Mira, Živković, Marijana, Vajs, Vlatka, Đorđević, Brižita, "Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines" in Scientific Reports, 244 (2019):42-49,
https://doi.org/10.1016/j.scienta.2018.09.020 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Grozdanić, Nada
AU  - Pejin, Boris
AU  - Vasić, Vesna
AU  - Čakar, Mira
AU  - Petrović, Aleksandar V.
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3081
AB  - alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.
PB  - Elsevier Science BV, Amsterdam
T2  - Food Bioscience
T1  - Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase
VL  - 25
SP  - 1
EP  - 7
DO  - 10.1016/j.fbio.2018.06.009
ER  - 

@article{
author = "Čakar, Uroš and Grozdanić, Nada and Pejin, Boris and Vasić, Vesna and Čakar, Mira and Petrović, Aleksandar V. and Đorđević, Brižita",
year = "2018",
abstract = "alpha-Glucosidase inhibitory activity (AGL) of fruit wine samples made from blueberry, black chokeberry, blackberry, raspberry and sour cherry cultivars grown in Serbia was studied using an microvinification procedure. More precisely, both sugar and enzyme were added to the fruit must before fermentation for half of the samples. This increased the extraction of phenolic compounds. All the samples showed higher bioactivity compared to acarbose, the compound used as a positive control. Blueberry (IC50 similar to 27 +/- 1 mu g/ml) and black chokeberry (IC50 similar to 28 +/- 1 mu g/ml) wine samples had the highest values regardless of the vinification method. In addition to this, chlorogenic and caffeic acids were recognised as their key AGL bioactives. Taken all together, the fruit wine samples or their lyophilised extracts may be considered as complementary medicine supplements of potential interest for the control of postprandial hyperglycemia.",
publisher = "Elsevier Science BV, Amsterdam",
journal = "Food Bioscience",
title = "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase",
volume = "25",
pages = "1-7",
doi = "10.1016/j.fbio.2018.06.009"
}

Čakar, U., Grozdanić, N., Pejin, B., Vasić, V., Čakar, M., Petrović, A. V.,& Đorđević, B.. (2018). Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience
Elsevier Science BV, Amsterdam., 25, 1-7.
https://doi.org/10.1016/j.fbio.2018.06.009

Čakar U, Grozdanić N, Pejin B, Vasić V, Čakar M, Petrović AV, Đorđević B. Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase. in Food Bioscience. 2018;25:1-7.
doi:10.1016/j.fbio.2018.06.009 .

Čakar, Uroš, Grozdanić, Nada, Pejin, Boris, Vasić, Vesna, Čakar, Mira, Petrović, Aleksandar V., Đorđević, Brižita, "Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase" in Food Bioscience, 25 (2018):1-7,
https://doi.org/10.1016/j.fbio.2018.06.009 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Petrović, Aleksandra
AU  - Janković, M.
AU  - Pejin, Boris
AU  - Vajs, Vlatka
AU  - Čakar, Mira
AU  - Đorđević, Brižita
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3173
AB  - Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.
PB  - Int Soc Horticultural Science-Ishs, Leuven
T2  - European Journal of Horticultural Science
T1  - Differentiation of wines made from berry and drupe fruits according to their phenolic profiles
VL  - 83
IS  - 1
SP  - 49
EP  - 61
DO  - 10.17660/eJHS.2018/83.1.7
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandra and Janković, M. and Pejin, Boris and Vajs, Vlatka and Čakar, Mira and Đorđević, Brižita",
year = "2018",
abstract = "Introduction - Fruit and their products, including fruit wines, represent a rich source of natural bioactive compounds. This study focusing on fruit wines (prepared from commercially grown fruits by Serbian producers) has included the investigation of their chemical composition and biological activity. Materials and methods - Black chokeberry, blueberry, raspberry, blackberry and cherry were used for wine production by innovative vinification procedure, with or without using sugar and enzymatic preparation glycosidase, respectively. Selected phenolics were identified and quantified by UPLC/MS-MS analysis, while Total Phenolic Content (TPC) was determined by the Folin-Ciocalteu method. In addition to this, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and FRAP (Ferric Reducing Ability of Plasma) methods were applied for the preliminary evaluation of anti-DPPH radical activity and redox potential respectively at in vitro conditions. Results and discussion - Among the fruit wines examined within this study, the blackberry one stood out for profound FRAP (115.23 mmol L-1 Fe2+), DPPH (1.11%) and TPC values (2,395 mg GAE L-1). On the other hand, the raspberry wine showed the lowest potential towards the aforementioned parameters. Using principal component analysis, these fruit wines were chemically differentiated, according to the predominant phenolic compounds. Conclusions - All fruit wine samples displayed a good antioxidant potential with the blackberry one being most potent. Such a finding is of particular importance for Serbia as one of the leading producers of this edible fruit both in Europe and rest of the world.",
publisher = "Int Soc Horticultural Science-Ishs, Leuven",
journal = "European Journal of Horticultural Science",
title = "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles",
volume = "83",
number = "1",
pages = "49-61",
doi = "10.17660/eJHS.2018/83.1.7"
}

Čakar, U., Petrović, A., Janković, M., Pejin, B., Vajs, V., Čakar, M.,& Đorđević, B.. (2018). Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science
Int Soc Horticultural Science-Ishs, Leuven., 83(1), 49-61.
https://doi.org/10.17660/eJHS.2018/83.1.7

Čakar U, Petrović A, Janković M, Pejin B, Vajs V, Čakar M, Đorđević B. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. in European Journal of Horticultural Science. 2018;83(1):49-61.
doi:10.17660/eJHS.2018/83.1.7 .

Čakar, Uroš, Petrović, Aleksandra, Janković, M., Pejin, Boris, Vajs, Vlatka, Čakar, Mira, Đorđević, Brižita, "Differentiation of wines made from berry and drupe fruits according to their phenolic profiles" in European Journal of Horticultural Science, 83, no. 1 (2018):49-61,
https://doi.org/10.17660/eJHS.2018/83.1.7 . .

TY  - JOUR
AU  - Čakar, Uroš
AU  - Grozdanić, Nada
AU  - Petrović, Aleksandar V.
AU  - Pejin, Boris
AU  - Nastasijević, Branislav
AU  - Marković, Bojan
AU  - Đorđević, Brižita
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2791
AB  - Background: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.
PB  - Bentham Science Publ Ltd, Sharjah
T2  - Current Pharmaceutical Biotechnology
T1  - Fruit Wines Inhibitory Activity Against alpha-Glucosidase
VL  - 18
IS  - 15
SP  - 1264
EP  - 1272
DO  - 10.2174/1389201019666180410112439
ER  - 

@article{
author = "Čakar, Uroš and Grozdanić, Nada and Petrović, Aleksandar V. and Pejin, Boris and Nastasijević, Branislav and Marković, Bojan and Đorđević, Brižita",
year = "2017",
abstract = "Background: Fruit wines are well known for their profound health-promoting properties including both enzyme activations and inhibitions. They may act preventive in regard to diabetes melitus and other chronic diseases. Objectives: Potential alpha-glucosidase inhibitory activity of fruit wines made from blueberry, black chokeberry, blackberry, raspberry and sour cherry was the subject of this study. Method: In order to increase the alcohol content due to enriched extraction of total phenolics, sugar was added in the fruit pomace of the half of the examined fruit wine samples. Results: Compared with acarbose used as a positive control (IC50 = 73.78 mu g/mL), all fruit wine samples exhibited higher alpha-glucosidase inhibitory activity. Indeed, blueberry wine samples stood out, both prepared with IC50 = 24.14 mu g/mL, lyophilised extract yield 3.23% and without IC50 = 46.39 mu g/mL, lyophilised extract yield 2.89% and with addition of sugar before fermentation. Chlorogenic acid predominantly contributed to alpha-glucosidase inhibitory activity of the blueberry, black chokeberry and sour cherry wine samples. However, ellagic acid, a potent alpha-glucosidase inhibitor possessing a planar structure, only slightly affected the activity of the blueberry wine samples, due to the lower concentration. In addition to this, molecular docking study of chlorogenic acid pointed out the importance of binding energy (-8.5 kcal/mol) for the inhibition of the enzyme. Conclusion: In summary, fruit wines made from blueberry should be primarily taken into consideration as a medicinal food targeting diabetes mellitus type 2 in the early stage, if additional studies would confirm their therapeutic potential for the control of postprandial hyperglycemia.",
publisher = "Bentham Science Publ Ltd, Sharjah",
journal = "Current Pharmaceutical Biotechnology",
title = "Fruit Wines Inhibitory Activity Against alpha-Glucosidase",
volume = "18",
number = "15",
pages = "1264-1272",
doi = "10.2174/1389201019666180410112439"
}

Čakar, U., Grozdanić, N., Petrović, A. V., Pejin, B., Nastasijević, B., Marković, B.,& Đorđević, B.. (2017). Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology
Bentham Science Publ Ltd, Sharjah., 18(15), 1264-1272.
https://doi.org/10.2174/1389201019666180410112439

Čakar U, Grozdanić N, Petrović AV, Pejin B, Nastasijević B, Marković B, Đorđević B. Fruit Wines Inhibitory Activity Against alpha-Glucosidase. in Current Pharmaceutical Biotechnology. 2017;18(15):1264-1272.
doi:10.2174/1389201019666180410112439 .

Čakar, Uroš, Grozdanić, Nada, Petrović, Aleksandar V., Pejin, Boris, Nastasijević, Branislav, Marković, Bojan, Đorđević, Brižita, "Fruit Wines Inhibitory Activity Against alpha-Glucosidase" in Current Pharmaceutical Biotechnology, 18, no. 15 (2017):1264-1272,
https://doi.org/10.2174/1389201019666180410112439 . .