Impact of vinification procedure on fruit wine inhibitory activity against alpha-glucosidase
Само за регистроване кориснике
2018
Аутори
Čakar, UrošGrozdanić, Nada
Pejin, Boris
Vasić, Vesna
Čakar, Mira
Petrović, Aleksandar V.
Đorđević, Brižita
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Fruit wines / Blueberry / Black chokeberry / alpha-Glucosidase inhibitory activity / Chlorogenic acid / Caffeic acidИзвор:
Food Bioscience, 2018, 25, 1-7Издавач:
- Elsevier Science BV, Amsterdam
DOI: 10.1016/j.fbio.2018.06.009
ISSN: 2212-4292
WoS: 000444020500001
Scopus: 2-s2.0-85049478465
Институција/група
PharmacyTY - 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 . .