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.
Keywords:
Fruit wines / Blueberry / Black chokeberry / alpha-Glucosidase inhibitory activity / Chlorogenic acid / Caffeic acid
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 - http://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",
url = "http://farfar.pharmacy.bg.ac.rs/handle/123456789/3081",
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.
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. Food Bioscience. 2018;25:1-7
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" Food Bioscience, 25 (2018):1-7,
https://doi.org/10.1016/j.fbio.2018.06.009 .
