Show simple item record

dc.creatorČakar, Uroš
dc.creatorPetrović, Aleksandra
dc.creatorJanković, M.
dc.creatorPejin, Boris
dc.creatorVajs, Vlatka
dc.creatorČakar, Mira
dc.creatorĐorđević, Brižita
dc.date.accessioned2019-09-02T12:06:47Z
dc.date.available2019-09-02T12:06:47Z
dc.date.issued2018
dc.identifier.issn1611-4426
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/3173
dc.description.abstractIntroduction - 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 this 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.en
dc.publisherInt Soc Horticultural Science-Ishs, Leuven
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsrestrictedAccess
dc.sourceEuropean Journal of Horticultural Science
dc.subjectbioactivityen
dc.subjectblackberryen
dc.subjectchemical compositionen
dc.subjectFRAPen
dc.subjectvinificationen
dc.titleDifferentiation of wines made from berry and drupe fruits according to their phenolic profilesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractПејин, Борис; Јанковић, М.; Ђорђевић, Брижита; Чакар, Мира; Вајс, Влатка; Петровић, Aлександра; Чакар, Урош;
dc.citation.volume83
dc.citation.issue1
dc.citation.spage49
dc.citation.epage61
dc.citation.other83(1): 49-61
dc.citation.rankM23
dc.identifier.wos000427571700007
dc.identifier.doi10.17660/eJHS.2018/83.1.7
dc.identifier.scopus2-s2.0-85042765633
dc.identifier.rcubconv_4076
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record