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  - Petrović, Aleksandar V.
AU  - Živković, Marijana
AU  - Vajs, Vlatka
AU  - Milovanović, Miodrag M.
AU  - Zeravik, Jiri
AU  - Đorđević, Brižita
PY  - 2016
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2675
AB  - The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Phenolic profile of some fruit wines and their antioxidant properties
VL  - 70
IS  - 6
SP  - 661
EP  - 672
DO  - 10.2298/HEMIND150722002C
ER  - 

@article{
author = "Čakar, Uroš and Petrović, Aleksandar V. and Živković, Marijana and Vajs, Vlatka and Milovanović, Miodrag M. and Zeravik, Jiri and Đorđević, Brižita",
year = "2016",
abstract = "The composition and content of individual phenolic compounds in various fruit wines and overall antioxidant properties of these fruit wines were studied. Phenolic compounds were separated by reverse phase (RP) HPLC techniques, and their content was determined by means of mass spectrometer (MS) with triple quadrupole (TQ) analyser, which recorded specific precursor-product transitions. Antioxidant activity was monitored by the following spectrophotometric methods: DPPH, FRAP and Folin-Ciocalteu assay, respectively. Four types of berries (raspberry, blackberry, chokeberry and blueberry), one type of pome (apple) and one type of stone fruit (cherries) were used for the production of fruit wines. Corresponding fruit wines were produced by microvinification with or without adding sugar into the must before fermentation. Increase in alcohol level was responsible for the increased content of phenolic compounds in fruit wine due to improved extraction conditions. Produced fruit wines were preserved by adding SO2 which interferes with the determination of antioxidant activity of phenolic compounds. In this case, the development of a correlation method based on FRAP assay was introduced. Fruit wines are a rich source of substances which show beneficial effects on human health. Depending on the fruit type, different antioxidant compounds were predominant in wine samples.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Phenolic profile of some fruit wines and their antioxidant properties",
volume = "70",
number = "6",
pages = "661-672",
doi = "10.2298/HEMIND150722002C"
}

Čakar, U., Petrović, A. V., Živković, M., Vajs, V., Milovanović, M. M., Zeravik, J.,& Đorđević, B.. (2016). Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(6), 661-672.
https://doi.org/10.2298/HEMIND150722002C

Čakar U, Petrović AV, Živković M, Vajs V, Milovanović MM, Zeravik J, Đorđević B. Phenolic profile of some fruit wines and their antioxidant properties. in Hemijska industrija. 2016;70(6):661-672.
doi:10.2298/HEMIND150722002C .

Čakar, Uroš, Petrović, Aleksandar V., Živković, Marijana, Vajs, Vlatka, Milovanović, Miodrag M., Zeravik, Jiri, Đorđević, Brižita, "Phenolic profile of some fruit wines and their antioxidant properties" in Hemijska industrija, 70, no. 6 (2016):661-672,
https://doi.org/10.2298/HEMIND150722002C . .

TY  - 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 . .