FarFaR - Farmaceutski fakultet, repozitorijum
Univerzitet u Beogradu, Farmaceutski fakultet
    • English
    • Српски
    • Српски (Serbia)
  • Srpski (latinica) 
    • Engleski
    • Srpski (ćirilica)
    • Srpski (latinica)
  • Prijava
Pregled rada 
  •   FarFaR - Farmaceutski fakultet, repozitorijum
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • Pregled rada
  •   FarFaR - Farmaceutski fakultet, repozitorijum
  • Pharmacy
  • Radovi istraživača / Researchers’ publications
  • Pregled rada
JavaScript is disabled for your browser. Some features of this site may not work without it.

Differentiation of wines made from berry and drupe fruits according to their phenolic profiles

Samo za registrovane korisnike
2018
Autori
Čakar, Uroš
Petrović, Aleksandra
Janković, M.
Pejin, Boris
Vajs, Vlatka
Čakar, Mira
Đorđević, Brižita
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentu
Apstrakt
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 t...his 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.

Ključne reči:
bioactivity / blackberry / chemical composition / FRAP / vinification
Izvor:
European Journal of Horticultural Science, 2018, 83, 1, 49-61
Izdavač:
  • Int Soc Horticultural Science-Ishs, Leuven
Projekti:
  • Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-46001)

DOI: 10.17660/eJHS.2018/83.1.7

ISSN: 1611-4426

WoS: 000427571700007

Scopus: 2-s2.0-85042765633
[ Google Scholar ]
8
8
URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/3173
Kolekcije
  • Radovi istraživača / Researchers’ publications
Institucija
Pharmacy

DSpace software copyright © 2002-2015  DuraSpace
O FarFaR-u | Pošaljite zapažanja

OpenAIRERCUB
 

 

Kompletan repozitorijumInstitucijeAutoriNasloviTemeOva institucijaAutoriNasloviTeme

Statistika

Pregled statistika

DSpace software copyright © 2002-2015  DuraSpace
O FarFaR-u | Pošaljite zapažanja

OpenAIRERCUB