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Stone Fruit Wines as a Sources of Antioxidants

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2015
Stone_Fruit_Wines_pub_2015.pdf (304.4Kb)
Authors
Čakar, Uroš
Petrović, Aleksandar
Živković, Marijana
Vajs, Vlatka
Đorđević, Brižita
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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 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.

Keywords:
Fruit wines / Antioxidants / Polyphenols
Source:
Annals of Nutrition and Metabolism, 2015, 67, Supplement 1, 555-556
Publisher:
  • Karger, Basel
Note:
  • 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015

DOI: 10.1159/000440895

ISSN: 0250-6807

WoS: 000374988802367

[ Google Scholar ]
URI
https://farfar.pharmacy.bg.ac.rs/handle/123456789/2347
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
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 . .

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